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Steamed Atlantic Pollock with Peppered Rutabaga Mash, Cider-Braised Cabbage, and an Herby Crumb

Prep time
30 mins
Cooking Time
30 mins



  • 2 MSC certified Atlantic Pollock fillets
  • 4-6 sprigs of thyme
  • 4 slices of lemon
  • Sea salt
  • Black pepper and white pepper


  • 1/2 green cabbage, sliced lengthways into four strips through the core
  • 3.5 Tbsp butter, diced (extra for the sauce)
  • 1 sprig of rosemary
  • 1 clove of garlic, crushed
  • 1 bay leaf
  • 8oz dry cider
  • 1/2 tsp grated nutmeg


  • 1/2 rutabaga, diced
  • 3.5 Tbsp butter
  • 1/2 tsp ground white pepper


  • 1/3 cup breadcrumbs
  • Olive oil
  • Zest of one lemon
  • 1 Tbsp chopped curly parsley
  • 1 tsp chopped thyme

portrait and landscape generic MSC ecolabels

When shopping, look for the MSC blue fish label on your seafood to know it's sustainable.


1. Start by seasoning your MSC certified pollock fillets for 30 mins and leave on a tray at room temperature.

2. Next, cube the rutabaga and then boil in a saucepan of salted water for 25-30 mins until soft. Mash with butter, salt, and white pepper until smooth.

3. Braise the cabbage by melting butter in a large shallow pan and when it’s bubbling add in the strips of cabbage, clove of garlic, bay leaf, and rosemary. Caramelize the cabbage on all sides on a high heat.

Turn every 2-3 mins for an even char on the outer leaves and then reduce the heat after 5-6 mins and add the cider and grated nutmeg. Cover with a lid and braise for 15-20 mins until the cider reduces and the core of the cabbage is soft enough to slide a knife into easily. Season with salt and cracked black pepper.

Thicken any remaining cider reduction by stirring in a knob of butter and use as a sauce to dress the plate.

4. To make the herby crumb, mix all ingredients in a small bowl and fry the herby breadcrumbs in a non-stick pan for 4-5 mins until golden.

5. In a steaming basket, lay your fillets on a couple of slices of lemon and sprigs of thyme. Cook for no longer than 6-7 mins and serve immediately.

6. Plate up the fish on your mashed rutabaga and top the braised cabbage with the herby crumb. Garnish the pollock with some fresh thyme leaves.

CHEF TIP: To save time, you can make the herby crumb and the mashed rutabaga in advance and keep in airtight containers.

Chef James Strawbridge

"MSC saithe is a great sustainable choice for white fish. Although often overlooked, it has a delicate, sweet flavor and light texture that pairs well with seasonal winter veg and a herby crumb. When you choose seafood with the MSC blue fish label, it means you’re supporting fishermen who are helping to keep the seafood you love on your plate. Forever."

Chef James Strawbridge