Almond-crusted pollock with tahini, potatoes and cavolo nero

Method

1. Heat the oven to 200°C fan/gas 7 and put a tray in to heat up. Cut the potatoes into chunks (about 4cm), pop them in a pan of cold salted water then cover and bring to the boil. Simmer for 5 minutes then drain and steam dry for 1 minute. Add 1 tbsp oil, season and ruffle them in the colander. Tip onto the hot baking tray and roast for 20 minutes.
2. Meanwhile, season the pollock fillets with salt then sit them on a greased baking tray and drizzle with ½ tbsp oil. In a bowl, stir together all the crust ingredients then pack the mixture onto the fillets in an even layer.
3. Once the potatoes have been cooking for 20 minutes, give them a stir then return to the oven. Bake the fish on the shelf above for 5-9 minutes, depending on the thickness of the fillets, until they are opaque and flake easily.
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4. In a bowl, stir together the lemon juice, garlic and tahini (it will sieze up and solidify, but this is fine). Trickle in 2-3 tbsp cold water until it loosens to a smooth, spoonable sauce. Season with a pinch of salt.
5. In a frying pan, melt the butter then add the cavolo nero. Stir-fry for a minute or so until starting to wilt, then add a splash of water and cook until the water evaporates. Serve the potatoes and cavolo nero with the tahini sauce drizzled over then sit the fish on top, adding the lemon wedges to the side for squeezing.