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Fish Recipes from BBC Saturday Kitchen

Pollock gets a warming winter makeover with the addition of spiced cabbage and apple. Use coley or hake if you can’t find pollock.

Preparation Time

less than 30 mins
Cooking time: 1 to 2 hours
Serves 2


1 small onion, sliced
100g/3½oz white cabbage, finely shredded
½ tsp salt
pinch juniper berries
pinch caraway seeds
100ml/3½fl oz cider vinegar
2 x 200g/7oz pollock fillets, skin-on, pin-boned
2 tbsp curry powder
2 tbsp butter
1 tbsp olive oil
1 garlic clove, peeled
1 green apple, peeled and julienne


Place the onion and cabbage in a lidded saucepan, cover with water, add the salt, juniper, caraway seeds and vinegar and bring to the boil. Reduce to a simmer, cover with a lid and cook for 30–40 minutes.

Put the fish on a plate and dust with the curry powder, turning to make sure it is well coated.

Heat the butter and oil in a frying pan over a medium–high heat, add the garlic clove and cook the fish for 5–10 minutes or until cooked through, basting with the butter and oil.

To serve, divide the cabbage between two plates, top with the fish, decorate with some apple and drizzle over the fragrant butter.

Header / Footer Lill Brothers of Bradford, West Yorkshire established in the year 1855 are wholesale fish merchants, one of the oldest trading businesses in Bradford. We have expanded our range to include various products like fruit, veg etc all available for local free home delivery