Ingredients

4 x 175g Pollock fillets, skin on

salt & pepper

oil, butter and lime to fry

225g cooked giant cous cous

6 finely chopped spring onions

12 finely chopped blush toms

100g edamame beans (frozen is fine)

For the sauce

bunch coriander

30mm piece ginger

1 red chilli

clove garlic

5g turmeric

juice and zest 1 large lime

10ml light soy

10ml honey

5ml fish sauce

Method

1. Oil and season the fish. Cook for 3 minutes skin side down, flip over and roast at 220°c for 6 minutes

2. Finish with butter and lime juice

3. Tom make the sauce, blend all ingredients until smooth

4. Mix the cous cous with the other bits, sit fish on top, spoon over sauce

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com