• Begin by cutting the apple and spring onion into a fine brunoise.
• Sauté the spring onion in a frying pan with a little olive oil or butter until softened. Once tender, add the apple and cook until lightly caramelised.
• Stir in the curry powder, allowing the flavours and aromas to develop.
• Add the heavy cream or coconut milk.
• Season with salt and pepper to taste and stir until you obtain a smooth, creamy sauce. Set aside.
• Place the Wild Alaska Pollock portions on a baking tray.
• Cover with part of the curry sauce.
• Bake for 8–10 minutes at 120°C, or for 6–7 minutes at 120°C with 10% steam.

Finishing

• Place the pollock portion on a serving plate and spoon over the reserved curry sauce.
• Serve with steamed white basmati rice, if desired.