Serves 4-6
2tbsp olive oil
600g pollack fillets
2 cloves garlic, finely chopped
4 shallots, sliced thinly
120g stoned green olives
120g capers
4tbsp white wine vinegar
60g raisins, soaked in hot water for 10min
3tbsp mint, chopped
Heat 1tbsp of oil in the pan, add the shallots and saut?e for 5min. Add the garlic, olives, capers and drained raisins. Cook for 2-3min and remove to a bowl. Season the pollack with salt and pepper. Heat the remaining oil in the pan on a high heat and add the fillets, skin side down. Fry for 1min each side before covering with the caper mix. Pour over the vinegar and bring up to heat for 1min. Check that the fish is cooked and sprinkle with the chopped mint. Allow the fish to cool in the vinegar. Serve with a tomato and basil salad and some crusty bread.