COLEY-MOLEY // fresh family fish recipes

Simple fish recipes - coley and greens cooking  

I used to be scared of fish. Not in a ‘break out in goosebumps’ kind of way, but in an ‘aaaaarrgh! I don’t know how to cook this properly’ kind of way. 

So I avoided fresh fish because I was paranoid that I’d overcook it, undercook it, or give everyone fish food poisoning. Turns out I was worried about nothing, because fish is ridiculously easy to cook. Who knew?

So here I am preparing my latest offering from the fab team at FISH IS THE DISH – a box full of thick coley fillets, which is also called wild saithe, in case you didn’t know (I didn’t know) or pollock in the United States.

Coley is a white fish with firm flesh, which is similar to cod, but friendlier on the pocket. It’s full of flavour with a meaty, flaky texture, but still low in carbs and fat. 

I chose one of their deliciously simple fish recipes – Coley with Leeks and Broccoli Potato Cakes, but I had to skip the potato part because OH is allergic to them (yeeeeesss, I realise how weird that is).

Instead I shallow-fried the fillets in olive oil and garlic for a few minutes each side, until the pinkish flesh turned white. I sat them on a bed of blanched, chopped broccoli, and topped with shredded leeks that I’d sautéed in a bit of butter.

Simple fish recipes - coley in pan

Simple fish recipes - coley finished

Sure, it’s not the prettiest looking dish (my plating up could do with some serious tweaking) but, as the saying goes: the proof of the pudding is in the tasting. And it tasted gooooooooood! 

The thick, soft white fish was offset by the delicate flavours of the leeks, and the slight sweetness of the broccoli. 

I can’t wait for my next fishy challenge!

• fancy some more simple fish recipes? Check out Shallow Fried Haddock with French Beans and Almonds.

2 Comments

  1. My husband’s a pescetarian so it’s fish most nights here!

  2. looks good to me  your recipe and your pictures i’m hungry. i usually grill or pan fry fish with alitte olive oil it always come out well.
    enjoy your fish
    alan

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