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Baked Pollock with a Cheddar & Herb Crust |
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| Serves 4 |
Prep 5 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
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 chives, chopped
25g of butter, melted
Cornish sea salt to season
black pepper, freshly ground, to season
olive oil
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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
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Put the breadcrumbs, cheese,
parsley & chives 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
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Drizzle over a little olive
oil and bake for 10—15 minutes (8 minutes per inch of fish
thickness) or until the crust is crisp and lightly golden
and the fish is cooked through
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Lift onto warm plates
and serve
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DAILY
DINNERS 
