Baked pollock with anchovy crumbs

Baked pollock with anchovy crumbs

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(5 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
Top white fish fillets with a tangy garlic and rosemary breadcrumb topping and roast until crispy

Nutrition and extra info

Nutrition: per serving

  • kcal127
  • fat3g
  • saturates0g
  • carbs6g
  • sugars0g
  • fibre0g
  • protein19g
  • salt0.9g
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Ingredients

  • 50g crustless white bread (ours was from a tiger loaf)
  • 2 garlic cloves, roughly chopped
  • 6 anchovy fillets in oil from a jar, drained
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp chopped rosemary leaves
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 skinless frozen pollock fillets (about 400g)
  • salad or new potatoes and green beans, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and set aside.

  2. Tear the bread into a food processor, add the garlic, anchovies, oil and rosemary, then season and pulse to make rough crumbs. Arrange the frozen fillets spaced apart on the baking tray and pile the crumbs on top. Bake for 22-25 mins until the fish is cooked and the topping crispy. Serve with a salad or new potatoes and green beans.

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Comments, questions and tips

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jen_ham
22nd May, 2015
5.05
Simple and tasty meal. Will make again.
jskrzyp
21st May, 2015
3.8
Really nice recipe. I didn't add any rosemary as I didn't have any but it still tasted good. Strong flavours from the garlic and anchovies. Served it with the mashed white beans and roasted tomatoes.
faceman77
14th May, 2015
5.05
Was slightly apprehensive after reading Vegirl's comments but really enjoyed this. Thought the flavours went really well together. Used gluten free bread for the crumbs and it worked a treat. Added a bit more olive oil than stated. Served with roasted cherry tomatoes to give a bit of sauce. On my favourites list.
Minoo's picture
Minoo
13th May, 2015
3.8
I made this recipe and was pleasantly surprised. I'd usually say I'm not a fan of anchovies but in this recipe it just emphasised the taste of the fish which really complimented it. I'd make it again! I also found that Pollock is extremely cheap to buy at the supermarket- I found it being sold in the supermarket value range as generic 'fish fillets' but when you looked at the back of the pack it stated it was just frozen whole Pollock fillets, so it was a bargain (less than £2 for 6 fillets).
Vegirl
11th May, 2015
0.05
I hate to rate a recipe this badly. But this was nasty. Never ever again do l want to taste rosemary and anchovy together. Add to that, that the flavour of the crumbs overwhelm the flavour of the fish and it is too salty and baked fish with crumbed top needed some sort of sauce. This was bad.
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