Baked pollock with a cheddar and herb crust
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Pollock is a delicious white fish that is often presented as a more sustainable alternative to cod and haddock. In this baked pollock recipe by Nathan Outlaw, fillets are encrusted in a mix of cheddar, herbs and breadcrumbs for a great savoury taste and texture. Serve this fish dish with a side of green beans, a fresh salad or some sautéed potatoes.
First published in 2015
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Ingredients
Metric
Imperial
Pollock with cheddar and herb crust
- 4 pollock fillets, line-caught, each weighing 225g
- 75g of white breadcrumbs
- 50g of cheddar, finely grated
- 4 tbsp of parsley, chopped
- 1 tbsp of dill, chopped
- 1 garlic clove, finely chopped
- 25g of butter, melted
- Cornish sea salt to season
- black pepper, freshly ground, to season
- olive oil
SAVE RECIPE
Method
1
Preheat the oven to 220ºC/gas mark 7. Season the pollock with salt and pepper on both sides and lay skin-side down on a well-oiled baking tray
- 4 pollock fillets
- Cornish sea salt to season
- black pepper
- olive oil
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
- 75g of white breadcrumbs
- 1 garlic clove
- 4 tbsp of parsley
- 1 tbsp of dill
- Cornish sea salt to season
- black pepper
- 25g of butter
- 50g of cheddar, finely grated
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
- olive oil
4
Lift onto warm plates and serve
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