1 Rinse the pollock fillet, pat dry and cut into pieces.
2 Drain the artichoke hearts and olives, and leave to drain.
3 Rinse the tomatoes, remove stalks and chop.
4 Rinse the parsley, shake dry and chop coarsely.
5 Heat olive oil and sage leaves in a pan. Add the pollock fillet pieces and fry. Add the artichokes and saute briefly. Pour the fish stock and braise for about 5 minutes over low heat.
6 Add the tomatoes, olives, dried herbs and parsley to the pollock, and cook until tender for about 5 minutes. Season with salt, cayenne pepper and a little balsamic vinegar.
7 Serve with a wild rice as desired.