4 portions of pollock skin on
600g baby potatoes (washed)
120g whole streaky bacon or pancetta diced into 1/2cm cubes (or the diced lardons from the supermarket)
12 chantery carrots washed
24 green beans trimmed and cut into halves
2 limes ( 1 zested, 1 and a half juiced and 1 half into 4 wedges)
500ml good quality chicken stock
2 tablespoons of soy sauce
1 bunch fresh flat leaf parsley (half roughly chopped the rest picked and washed)
Place your new potatoes & chantenay carrots in a pan with a teaspoon of salt, cover with water and get on a high heat to cook through.
Put a nice thick non stick frying pan onto your stove on a medium heat to get warm.
Check and wash the fish if necessary and pat dry in some kitchen paper.
In a deep pot place in the chicken stock, lime zest and juice and reduce until only 1/3 remains in the pot. Add the soy sauce and chicken with some cornflour mixed with a little cold water. (Its roughly 2 teaspoons of cornflour you will need but it might take more or less depending on how much liquid is left.
Put around 2 tablespoons of oil in a non stick pan and place the fish carefully 'presentation side down'. Turn down the heat to low and keep on one side for as long as you can. (If it smokes the pans too hot and if it makes no noise when you put the fish in the pan was too cold!) As the fish begins to cook more the flesh becomes more white and less transparent. When it reaches a third the way up make space for the bacon lardons to go and pop them in.
Once the potatoes and carrots are cooked drop in the green beans quickly to cook through the drain the lot.
Set your veg aside somewhere warm either tossed in olive oil or butter or nothing its up to you but a little pinch of salt would be nice.
Crush the potatoes lightly with a fork, season with a little salt, pepper and a knob of butter add in the lardons and some chopped parsley.
Carefully turn over your fish and check to see if its cooked. Divide the potatoes into 4 bowls, and place in your vegetables and fish, spoon over your sauce, garnish with a wedge of lime and whole washed parsley leaves.