Toast the nori in a dry pan to bring out the flavournic. Leave to cool.
Once cool, bit into a fine powder and set aside.
Remove the fish from the fridge and leave at room temperature for 20 minutes before cooking. Season with salt.
Remove the skin from the shallot and finely chop.
In a small pot, add the shallot and a drizzle of olive oil and cook over a low heat until translucent. Add the white wine and reduce. Then add the vinegar and reduce.
Once reduced, set aside and season with a pinch of salt and cracked black pepper then add butter and stir.
Take a medium sized pot, add water and bring to a boil. Salt the water and then blanche the peas for 30 seconds before straining and adding to iced water.
Once cooled, remove from the ice bath and leave in a sieve to drain.
Pre-heat a large pan on a medium heat, drizzle olive oil, and pan sear the pollock skin side down for 3 minutes 2 fillets at a time. Then flip and cook for 30 seconds. Remove and place aside.
While cooking the second pair of fillets, take the peas and sauté in a hot pan with a drizzle of olive oil before adding the shallot mixture and stirring. Re-season to taste and sprinkle with seaweed and chopped chives.
Plate and serve.