Chef Dominic Hirst from The Cooking School at Dean Clough shows us how to make spiced pollock with crushed potatoes. This recipe serves four people

Loads of coalfish/pollack
Loads of coalfish/pollack

This is a colourful fish dish, in which I have used Pollock, but if you prefer you could equally substitute more expensive cod.

The crushed potatoes are complemented perfectly with the light seasoning and the sharpness of the peppers and olives and once presented with the fish on top, people can just dig in and help themselves.

Ingredients

1 Whole pollack

1tsp five spice powder

1tsp sweet paprika

1tsp salt

2tbsp olive oil

Handful flat leaf parsley chopped

750g new potatoes scraped clean

Sea salt & black pepper

200g roasted peppers (skinned)

75g pitted black olives

Handful of fresh basil

How to make it

Heat the oven to gas mark 6.

Place the new potatoes into a pan of well salted boiling water and cook for 15 minutes until tender.

Mix the spices and salt together on a plate, then press the white flesh of the Pollack onto the spices.

Heat a frying pan with a little oil and place the fish skin side down and cook for three minutes, then turn and cook the flesh side for one minute, then transfer to the oven, skin side down for another three minutes

Drain the potatoes and return them to the pan and lightly crush with a fork, then mix in some olive oil, lemon juice and seasoning then stir in the chopped peppers, olives and basil.

Place the potatoes in the centre of a warm serving dish, remove the fish from the oven and place on top of the crushed potato mixture.

Sprinkle with the chopped parsley and serve with lemon wedges.