Pan-Fried Pollock with Buckwheat and Vegetable Medley

1.Rinse the buckwheat under cold water until the water runs clear. In a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Add the rinsed buckwheat and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes, or until the buckwheat is tender and the liquid is absorbed. Fluff with a fork and set aside.

2.While the buckwheat is cooking, prepare the vegetable medley. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

3.Add the diced carrot to the skillet and continue to sauté for another 5-7 minutes, stirring occasionally, until the carrot is tender. Season with salt, pepper, and dried thyme. Remove from heat and set aside.

4.In the same skillet, increase the heat to medium-high. Season the pollock fillets with salt and pepper on both sides. Add a little more olive oil if necessary, and place the fillets in the skillet. Cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork.

5.To serve, place a generous scoop of the cooked buckwheat on each plate. Top with the sautéed vegetable medley and a pollock fillet. Sprinkle with grated cheese and garnish with fresh parsley if desired.