Pollack with classic cheddar and herb crust recipe
by Nathan Outlaw | 0 comments | Print recipeTweet
A delicious way to serve pollack - rolled in a cheese, parsley and dill crumb, then baked in the oven.
At a glance
- Cuisine English
- Recipe Type Main
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 15 mins
- Serves 4 people
- 4 x 225g thick, line-caught Pollack fillets
- 75 g (2.6oz) fresh white breadcrumbs
- 50 g (1.8oz) Cheddar cheese, finely grated
- 4 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 garlic clove, finely chopped
- 25 g (0.9oz) butter, melted
- 1 pinch sea salt and freshly ground black pepper
- 1 splash olive oil
- Preheat the oven to Gas 7, 220ºC (425ºF). Season the Pollack on both sides and lay skin-side down on a well-oiled baking tray. Put the breadcrumbs, cheese, parsley, dill, garlic and seasoning into a bowl.
- Add the 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 (separate the flakes of the thickest part with a fork - the fish is done when only a trace of translucency remains in the centre).
- Lift onto warm plates and serve with sautéed potatoes and a mixed salad or green beans.
Recipe provided by Davidstow
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