Here is a fin-tastic recipe for Pollock with a crunchy crusty topping

Pollock with a crusty topping. Picture: PA Photo/Fish is the Dish.
Pollock with a crusty topping. Picture: PA Photo/Fish is the Dish.
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ingredients

(Serves 2)

2 x 200g pollock fillets

70g breadcrumbs

2tbsp pesto

20g parmesan cheese

2 sun-dried tomatoes, chopped

50ml olive oil

Method

Mix the breadcrumbs with the grated parmesan cheese and then rub through some of the olive oil to moisten the breadcrumb mix.

Grease a tray, lay the pollock fillets on it side by side and lightly brush them with oil.

Spread the pesto on top of the fillets, then scatter the sun-dried tomatoes on top of the pesto. Now top each fillet with the breadcrumb mix.

Place under a preheated grill and cook until the breadcrumbs just start to colour, then place in an oven at 180C for five minutes, or until the fish is just cooked.