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2
Easy
25 min
Published 2021
Ling is a really underrated fish. It tastes great and we catch a lot, but it’s not widely available. The market price is really low so it’s good value if you can find it. A good fishmonger might be able to get it, but pollock is a nice alternative if not. —
Sprinkle the chopped spring onions over the fillets of fish, then wrap them in tin foil with a knob of butter. Place the parcel on the barbecue to cook the fish in the butter and its own juices. Ling is a juicy, thick fish, so it doesn’t want to be done in a flash but needs to be cooking for 20 minutes or perhaps a bit more. If you’re using pollock, it doesn’t take quite as long but should also