Pollock with orange and raisins
Cook the potatoes in water with a little salt. Grate the peel of 1 orange off and press out both fruits.
Fry the onion in 1 tablespoon of olive oil. Stir in the raisins and orange zest and stir in the orange juice and mustard until smooth. Warm for another minute.
Mix the flour with the rosemary. Divide the fish into 4 portions. Sprinkle them with salt and pepper and pass them through the flour mixture.
Heat 1 tablespoon of oil in a frying pan with non-stick coating and fry the fish around brown.
Meanwhile, cook the peas for a minute and drain them. Drain the potatoes and stamp with the rest of the olive oil, salt, pepper, spring onion and peas into a coarse puree.
Serve the fish with the puree and a large spoon of the sauce.
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