Dice the bacon. Slice the carrots and shallots (preferably keep the skin on the shallots to prevent them from burning in the oven), and place on a baking tray lined with baking paper. Place the pollock fillets in the middle, season lightly with salt and pepper and bake in the oven at 225 degrees celsius for 15-20 minutes.
3
Fry the kale to the frying pan with a little olive oil or butter and a pinch of salt until it starts to crisp around the edges.
4
Pour off the water on the potatoes, add butter, cream and a little salt and pepper and mash with a fork.
5
Serve the pollock on a bed of mashed potatoes, oven-roasted vegetables and bacon and top with crispy kale.
