Jackson Pollock

Sunday June 1

Frozen pollock (rather like cod) was ridiculously cheap at IGA this week, so we added this to our list of smartass names for fish dishes (Salmon Rushdie, Porgy and Bass, the Piece of Cod which Passeth all Understanding, etc.).

We put the frozen, boneless fillets under water to defrost, and started browning half a diced onion in olive oil. When it was transparent, we added a pound can of puréed tomatoes (good fresh ones aren't in yet), a handful of chopped fresh oregano from the garden, a sprinkling of capers, and a half lemon's worth of lemon juice (before you juice the lemon, take some long thin strips off the rind - you'll see what to do with them later). When it's thickened and saucelike, pat the fillets dry and drop them into the pan. Cook, flipping once, 10-15 mins. total, until the fish flakes and is opaque.

Now, if you want to present it properly, here's what you do. Put the fillets on warmed plates. Reduce the red sauce, if it needs it, and splash it irregularly over the fish, including little spatters on the rim of the plate. Sprinkle with more capers and oregano leaves, to add green to the presentation, and drizzle aimlessly with a bit of balsamic vinegar, for brown. Finally, toss a few strips of lemon rind about the plate, and serve.

Pollock with good taste (i.e., you can hang it in MoMA)? No, pollock that tastes good.