Riverford Wicked Leeks
Pan-fried Pollock with Radicchio, Orange & Almonds recipe image

Print Pan-fried Pollock with Radicchio, Orange & Almonds

Radicchio’s crunchy core leaves are naturally sweeter and less bitter. Starting from the centre, take a handful; roughly 6-7 for the salad. If you desire a few more, tear some of the larger leaves into bitesize pieces. Any leftovers can be added to salads.

To segment the orange: slice away the skin in downward cuts, following the curve of the fruit. Hold the orange with one hand; with the other, make a V-shaped cut on each side of the membranes, to release the segments. Squeeze any juice from the membrane and save for later.


Fish recipes  


  • 300ml vegetable stock
  • 100g quinoa
  • 2 oranges
  • 1 radicchio
  • 1 tbsp balsamic vinegar
  • Olive oil
  • Small bunch of parsley, chopped
  • 40g blanched almonds, toasted
  • 2 pollock fillets
  • Oil for frying


  1. Add the stock to a saucepan and bring to the boil. Rinse the quinoa in a sieve. Add the quinoa to the stock. Simmer, stirring now and then, for approx. 12-15 minutes, until the grains are tender and have popped open. Keep an eye on the liquid; add a splash more water if needed to prevent it from sticking. When cooked, remove from the heat and fluff with a fork.
  2. Meanwhile, finely zest the oranges. Slice the top and base off 1 orange, remove the skin and segment it over a bowl (see cook’s note). Squeeze the juice from the other orange into a separate bowl.
  3. Remove the outer leaves from the radicchio, until you reach the tightly packed core. Wash and drain a handful of small core leaves (see cook’s note). Put them into a bowl with the vinegar, 1 tablespoon of oil and 4 tablespoons of orange juice. Season with salt and pepper.
  4. Add the parsley, almonds, orange segments and quinoa to the radicchio leaves. Mix well and season to taste.
  5. Heat 2 tablespoons of oil in a frying pan. Season both sides of the fish. When the oil is hot, place the fish skin-side down into the pan. Cook for 3-4 minutes, until golden. Carefully turn the fish over and cook for 2 more minutes. Make sure it’s cooked through.
  6. Divide the radicchio salad between 2 plates. Garnish with the orange zest and serve with the fish.
want to cook with fresh ingredients? try one of our award winning veg boxes