Pollock in bergamot lemon sauce
Pollock is in season and bought a whole one, pretty big, have to split into 3 good meals. It is very similar to cod, just smaller in size, always good to serve with sauce. While bergamot lemon is in season too, I used zest and juice to make the sauce, have to say the fragrant is nice.
1. Season Pollock with salt for at least half a day.
2. Sear Pollock with bell pepper until both sides golden.
3. Place Pollock and pepper in baking dish, pour in bergamot juice and zest, with soy sauce, brown sugar and rice wine, bake at 200˚C until cooked through, around 20 minutes for this thick slice, stir in parsley before serving.
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