- 250g pollock fillets
- juice half a lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ tsp fish seasoning (we used Schwartz)
- 50g polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 50g dried breadcrumbs
- 1 omega-3 enriched egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- mangetout, broccoli and mashed potato, to serve
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
Heat oven to 200C/fan 180C/gas 6. Cut the fish into 8 pieces, then squeeze over the lemon juice.
Line a baking sheet with baking paper, and mix the fish seasoning, polenta and breadcrumbs on this. Dip the fish into the egg, then turn several times in the polenta and breadcrumb mixture to coat. Repeat with all the pieces of fish.
Drizzle with olive oil and bake for 15 mins, turning halfway through cooking. Serve with mangetout, broccoli and mashed potato.