Seared pollock with pea & watercress puree

2 x 150g skinless pollock fillets

100g cherry tomatoes

200g frozen peas

50g watercress, leaves only

2 spring onions, thinly sliced

2 tbs vegetable stock

1 tbsp cornflour

olive oil

Heat the oven to 200C
Roast the tomatoes for 10 mins until slightly split
Cook the peas in boiling water, add the watercress for a second, then drain. Return to the pan, and add the stock and spring onions. Season. Puree in a blender and warm through before serving.
Dust the fish with a little cornflour, bat off any excess and season well. Heat a non-stick pan with 2 tsp olive oil and sear the fish for 2-3 mins on each side.
Serve with the puree and cherry tomatoes.

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