Baked pollock with a cheddar and herb crust

Not yet rated

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

Ingredients

Metric

Imperial

Pollock with cheddar and herb crust

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
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
  • olive oil
4
Lift onto warm plates and serve
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

Get in touch

Please sign in or register to send a comment to Great British Chefs.