Baked pollock with a cheddar and herb crust


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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
Preheat the oven to 220°C/gas mark 7. Season the pollock with salt and pepper on both sides and lay skin-side down on a well-oiled baking tray
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
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
Lift onto warm plates and serve
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