Lemon Alaska Pollock, Dill Butter and Burnt Chard

Ingredients

• 4 x 150g Alaska pollock fillets
• Sea salt flakes
• Freshly ground black pepper
• 100g butter
• 1 tbsp olive oil
• 2 lemons, zest and juice
• 1 small bunch of dill, roughly chopped
• 2 garlic cloves, finely sliced
• 1 large green chilli, deseeded and finely chopped
• 3 tbsp extra virgin olive oil, to serve
• A small handful of dill sprigs, to serve
• 4 rainbow chard stems, stalks and leaves separated and left whole
• 50ml olive oil
• A small handful of flat-leaf parsley and dill, coarsely chopped
• 4 spring onions, thinly sliced
• Olive oil, for drizzling
• Juice of ½ a lemon
• Cracked black pepper