Pollack is a delicious whitefish that is often presented as a more sustainable alternative to cod and haddock. In this pollack recipe by Nathan Outlaw, fillets are encrusted in a mix of cheddar, herbs and breadcrumbs for a great savoury taste and texture. This is a wonderful main dish served with a side of green beans, a fresh salad or some sautéed potatoes
Method
1.
Preheat the oven to 220ºC/gas mark 7. Season the pollack with salt and pepper on both sides and lay skin-side down on a well-oiled baking tray
2.
Put the breadcrumbs, cheese, parsley, dill and garlic into a bowl. Add salt and pepper to taste. Add the melted butter and mix well with a fork. Divide the mixture between the fillets and press on top of each piece in a thick, even layer
3.
Drizzle over a little olive oil and bake for 10-12 minutes (8 minutes per inch of fish thickness) or until the crust is crisp and lightly golden and the fish is cooked through
Cooking pollack in the oven
You can tell if the pollack is cooked thoroughly by separating the flakes of the thickest part with a fork. The fish is done when only a trace of translucency remains in the centre
4.
Lift onto warm plates and serve
Send us feedback on this Pollack recipe