• Finely chop the garlic and parsley and set aside.
• Hard-boil the eggs for 10 minutes. Cool, peel, and set aside.
• Heat a drizzle of olive oil in a saucepan and gently sauté the garlic with half of the chopped parsley without allowing it to brown.
• Add the flour and cook, stirring continuously, until lightly golden and fully cooked.
• Gradually whisk in the fish stock until the sauce reaches the desired consistency. Season with salt and pepper if needed.
• Season the Alaska pollock portions with salt and pepper and carefully place them into the sauce.
• Add the peas.
• Cook gently over low heat for 6–7 minutes, swirling the pan occasionally to emulsify the sauce without breaking the fish.
• Alternatively, cook in a preheated oven at 120°C (250°F) for 6–8 minutes, maintaining a gentle cooking temperature.

Finishing

• Place a portion of Alaska Pollock on each plate, spoon the green sauce over the fish, and garnish with the peas and sliced hard-boiled egg. Finish with the remaining chopped parsley.