Name: Baked pollock with anchovy crumbs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian
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; 2 tsp chopped rosemary leaves; 4 skinless frozen pollock fillets (about 400g); salad or new potatoes and green beans, to serve

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Baked pollock with anchovy crumbs

Baked pollock with anchovy crumbs

Sara Buenfeld

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 4.1 out of 5.9 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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
2 tsp chopped rosemary

leaves
4 skinless frozen pollock

fillets (about 400g)
salad

or new potatoes and green beans, to serve

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Nutrition: per serving

kcal127
fat3g

low
saturates0g
carbs6g
sugars0g
fibre0g
protein19g
salt0.9g

Method

step 1

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

RECIPE TIPS

SUSTAINABLE FISH

You can use any sustainable white fish for these recipes – such as haddock, cod or any other firm white fish.

WHY CHOOSE POLLOCK?

With its white flesh, sweet flavour and medium flaky texture, pollock – a member of the cod family – is a useful, readily available fish for the home cook. You may have already encountered it in fish fingers and pies, and it is widely considered sustainable. If you can’t find it on the fish counter, look for it in the freezer, where it can be found as boneless flaky fish fillets.

Recipe from Good Food magazine, April 2015

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A star rating of 4.1 out of 5.9 ratings

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