Barbecued Ling or Pollock

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

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. — Chris Roberts


  • 5-6 spring onions, chopped
  • 2 fillets of ling or pollock
  • Knob of bu


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