- 5 small potatoes (about 400g), scrubbed and cut into wedges
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 onion, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, roughly chopped
- ½ tsp dried oregano or ½ tbsp chopped fresh oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ lemon, cut into wedges
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 large tomatoes, cut into wedges
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 fresh skinless pollock fillets (about 200g)
- small handful parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.
Sustainable fishYou 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.