Rinse the fish fillet, dry with kitchen roll and cut into larger pieces. Season with salt and pepper and sprinkle with a little bit of juice of a lemon, put aside with the lid closed.
Roast the pine nuts in a non-stick frying pan without fat. Cut the tomatoes crosswise, blanch (scald), skin, cut into eighths and remove the seeds.
Select the arugula, rinse and shake dry. Remove coarse stems and pluck leaves into bite-sized pieces. Rinse and shake dry the parsley, pluck the leaves from the stems and chop finely.
Heat the butter and olive oil in a large frying pan and lightly sear the pollock in it on each side. Pour in the stock and steam the fish for 4 to 5 minutes with the lid on.
Add tomatoes and arugula to the side of the fish in the frying pan and heat. Season strongly with remaining juice of one lemon, salt and freshly ground pepper. Serve sprinkled with pine nuts and parsley. Serve with boiled potatoes.
Tip: The pollock is wonderfully light and tastes just as good on chard vegetables or leaf spinach. Instead of pine nuts, roasted almond slivers or almond flakes are also suitable.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?
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