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Fish, Northern, Eastern and Western France

Pan seared pollock with seaweed butter and steamed potatoes

Pollock with seaweed butter and steamed potatoes is a fish dish for 4 people, ready in 35 minutes, rated easy, for about €4.30 per person. The key is searing the skin until crisp and softening the butter before mixing it with the seaweed, so it melts into a sauce over the hot fish.

Tonight, a roasted pollock fillet topped with an ocean scented seaweed butter, served with steamed potatoes.

Pan seared pollock with seaweed butter and steamed potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Pollock has white, firm, fine flaked flesh that holds together while cooking yet stays tender inside. Seared skin side down then finished in the oven, it keeps its moisture while the skin turns crisp. The seaweed butter brings a clear briny flavor without covering the fish, and the steamed potatoes are there to soak up that melted butter without adding anything extra.

This is a weeknight dinner that feels a bit special without asking for any real technique, good for an evening when you have a little more time than usual. It also works for casual entertaining, the kind of dish you can serve without any fuss, clean and simple on the plate. Fish lovers will enjoy the seaweed aroma, and you can always use less for a milder taste.

The ingredients

4 people

Fish counter

  • Pollock fillets 4

Dairy

  • Salted butter 100 g

Pantry

  • Flaked seaweed (dulse or sea lettuce) 2 tbsp
  • Olive oiloften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Shallot 1
  • Lemon 1
  • Potatoes 1 kg

Allergens Fish, Lactose

The step by step recipe

  1. Mix the softened butter with the seaweed, the chopped shallot, a bit of lemon zest and some pepper.

    If you can't find fresh seaweed, use flaked dulse from a health food store or the organic aisle of the supermarket.

  2. Steam or boil the peeled potatoes in salted water. 20 min

    Keep them warm in their cooking water.

  3. Pat the pollock fillets dry and sear them skin side down in hot oil. 5 min

    Leave them undisturbed, the skin turns crisp.

  4. Flip and roast for five minutes at 180°C to finish cooking. 5 min

    The flesh should flake easily with a fork.

  5. Top each fillet with a knob of seaweed butter and serve with the steamed potatoes.

    The butter melts over the hot fish and makes its own sauce.

Our tips to get it right

  • Pick pollock fillets of similar thickness so they all finish cooking at the same time.
  • Dry the skin thoroughly before placing it in the hot oil, otherwise it won't crisp up properly.
  • Make the seaweed butter ahead and keep it in the fridge, just take it out a bit before serving so it melts well on the hot fish.

The variations

  • Swap the pollock for cod or hake, two white fish that cook the same way.
  • For a seaweed free version, flavor the butter with dill and lemon zest instead, it stays fresh and fragrant.
  • To save time, cook the fish entirely in the pan without the oven step, adding two more minutes on the flesh side.

What to serve it with

  • A squeeze of fresh lemon juice
  • A simple green salad
  • A glass of dry white wine

Storage

Cooked fish keeps for one day in the fridge in a sealed container, best eaten quickly since the texture fades fast. Seaweed butter keeps for three days in the fridge or can be frozen in portions. Reheat the fish gently in a pan or the oven so it doesn't dry out.

Questions about this dish

Can you make the seaweed butter ahead of time?

Yes, it's actually better that way. Make the seaweed butter the day before and keep it wrapped in the fridge, the flavor only gets better.

Where can you find flaked seaweed?

Dried seaweed like dulse or sea lettuce is usually found in the organic aisle of supermarkets or specialty food stores. Crumbled nori sheets work as a substitute too.

Can you cook the fish without using the oven?

Yes, you can finish the cooking entirely in the pan on low heat after searing the skin. Add two to three more minutes on the flesh side depending on the thickness of the fillet.

Does the seaweed butter freeze well?

Yes, roll it into a log in plastic wrap and freeze it for up to a month. Slice off rounds while still frozen and place them directly on the hot fish.

How long does it take to make a pan seared pollock with seaweed butter and steamed potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pan seared pollock with seaweed butter and steamed potatoes?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pan seared pollock with seaweed butter and steamed potatoes cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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