For this recipe I used Ling and Pollock, both very similar in taste and texture to Cod, the Pollock has a dark flesh and the Ling a lovely white colour
I wrapped the Pollock in foil with lemon juice, butter, parsley and a dash of Pastis. This gave me the idea to try the Pastis with the sweet potato, then baked in the oven for 15 minutes.
Peel, chop and boil the sweet potato in lightly salted water, then mash the potato with butter and olive oil, I then added a capful of Pastis, I really wasn’t sure how the Pastis would work, it was delicious, the use of Pastis in this recipe is optional.
The Ling I cooked on my grill. Cook till brown
Then serve, with lettuce leaves, lemon and lime wedges, I also used a balsamic reduction to add a little more flavour but mainly because I like the effect on the plate.