Baked pollock with a cheddar and herb crust

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




Pollock with cheddar and herb crust


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
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
First published in 2015

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

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