This recipe requires a little bit of effort, but it is absolutely worth it. Ling is a subtle tasting fish from the cod family which is beautifully complemented by the clams, perry sauce and zesty kale. It’s healthy but incredibly tasty meal which is perfect for when you want to make something special but not too fussy. If you can’t find any ling, just use cod or other similar white fish. I have slightly modified the recipe which I found in BBC Good Food magazine, issue February 2012 and it was also featured in Saturday Kitchen by chef Lawrence Keogh.

Pan-roasted ling with clams, perry & curly kale


Notes: I couldn’t get any ling and I used cod instead – it worked just fine! Also if kale doesn’t quite cut it, just serve with some buttered boiled potatoes.

Serves 2 | Prep 10 mins | Cook 20 mins | Difficulty easy, but requires a little effort | Gluten Free


  • 2 tbsp rapeseed oil;
  • 2 x 150g ling fillets, skin on;
  • 300g clams;
  • 200ml perry (pear cider);
  • 1 shallot, finely chopped;
  • 60g butter;
  • 110g curly kale leaves, stalks removed;
  • 1/2 tsp finely grated lemon zest;
  • 2 tsp finely chopped chives, to serve.


  1. Heat oven to 190C/170c fan/ gas 5. Heat the oil in a frying pan. When hot, add the fish, skin-down, and cook for 2-3 mins. Flip and cook for 2 mins, or until golden brown. Transfer the fish to a baking tray and place in the oven for 5-6 mins, or until just cooked through. Remove and set aside to rest.
  2. Meanwhile, heat the saucepan and add the clams, perry and shallots. Quickly for 2-3 mins, shaking the pan occasionally, or until the clams have opened up.and the liquid has reduced slightly. Drain through a fine sieve and return the liquid to pan. Discard any clams that remain shut.
  3. Bring the clam liquor back to the boil and cook until reduced by about two-thirds. Gradually, whisk in 45g of the butter, a piece at a time, then season with salt and white pepper.
  4. While the stock is reducing, cook the kale leaves in boiling salted water for 2-3 mins or until just tender. Drain and toss with the remaining butter, lemon zest and some salt and white pepper.
  5. Pile up the kale on serving plates and place the fish on top. Arrange the clams around the plate and pour over the sauce. Finish with a sprinkling of fresh chives.Original recipe from BBC Good Food, issue February 2012. Also available here.