Jackson Pollock

jackson-pollock Photo: Keiko Oikawa


  • 8 ounces spinach (about 3 cups)
  • 3/4 cup parsley leaves
  • Sea salt flakes or kosher salt
  • Zest and juice of 1/2 unwaxed lemon
  • 3 tablespoons vegetable oil
  • 1 tablespoon extra-virgin olive oil
  • 1 cup roughly chopped roasted red peppers in oil
  • 1 clove garlic, minced
  • 2 skinless pollock fillets (8 to 10 oz. total)


1. Preheat oven to 400°F. In small bowl of a food processor, blitz 1 1/2 cups spinach with parsley, 1/2 tsp. salt, lemon zest and juice and vegetable oil until emulsified. Add olive oil; blitz again. Taste and season lightly with more salt if needed. Add up to 2 tsp. cold water to thin.

2. Tip roasted peppers and their oil into a small baking dish. Add garlic; sprinkle with salt and stir. Sit fish on top and bake until cooked through, 5 to 7 minutes.

3. Heat a large pan. Add remaining spinach; season with salt. Cover; cook until spinach wilts, about 2 minutes. With a slotted spoon, place spinach in dollops on a large plate. Cut fish pieces in half and add to plate. Arrange peppers around fish and spinach. Dribble a little of peppers' oil over fish. Streak with green sauce and serve.

  • Prep Time:
  • Cook Time:
  • Total Time:
  • Yield: 2

Nutritional Information

Calories per serving: 457
Fat per serving: 32g
Saturated fat per serving: 3g
Cholesterol per serving: 81mg
Fiber per serving: 6g
Protein per serving: 26g
Carbohydrates per serving: 19g
Sodium per serving: 1,071mg
Iron per serving: 6mg
Calcium per serving: 187mg

Good to Know

You can swap the pollock fillets for other white fish like cod or halibut. You'll still get the same texture, flavor, and nutrients.

This Recipe Is

From "Simply Nigella". Courtesy of Flatiron Books.