Make a poaching liquor using water, the thyme, bay, salt and peppercorns. Bring to a simmer and then add the pollack to the pan and poach for 5 to 8 minutes depending on the size of the fish. Once cooked, remove from the liquid and gently flake the flesh.
Peel the garlic clove and then crush to a paste with a pinch of salt and the side of your knife. Zest and juice the lemon. Pick the basil leaves from the stalks and set aside some of the smaller leaves from the top to use as a garnish. Finely slice the larger leaves. Cut the caper berries in half.
Add a dash of olive oil to a pan and heat gently. Add the garlic, paprika and lemon zest and cook for a couple of minutes before adding the samphire. Cook for 3 to 5 minutes and then add the butter beans and cook for another 5 minutes. Add the caper berries and remove the mixture from the heat. Gently fold in the flaked pollack, lemon juice, basil and olive oil. Season to taste.
Place a neat pile in the middle of a small bowl and garnish with the picked basil leaves. Serve immediately.
«Try cooking this recipe using salt cod instead of pollack for a Spanish twist. Turn this recipe into a main course by pan frying one piece of pollack per person and serve on a bed of the butter bean and samphire salad.»