Pollock with a Crusty Topping

    1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a baking tray with oil.
    2. Lay the fish fillets, side by side, on the prepared tray and brush lightly with 1 tbsp of the oil. Spread the pesto on top of the fillets, covering the whole of the fillet, then scatter over the sundried tomatoes. Mix the breadcrumbs with the parmesan cheese and remaining oil and use to top each fish fillet.
    3. Place the fish under a pre-heated grill and cook until the breadcrumbs just start to turn golden, then place in the oven for 5 minutes, until the fish is cooked through.
    4. Serve the fish, garnished with the parsley, with the mixed leaves.

               
    Prep time: 5 minutes
    Cooking time: 8 minutes
    Serves: 4

    Ingredients


    • 4 x 170g pollock fillets, or any other white fish eg cod, haddock, coley, whiting or hake
    • 3tbsp olive oil plus extra to grease
    • 4 tbsp pesto
    • 4 sundried tomatoes, chopped
    • 140g breadcrumbs
    • 40g Parmesan cheese, finely grated
    • Finely chopped fresh parsley, to garnish
    • Mixed leaves, to serve

    Nutritional Information

    408 kcal

    21.8g fat

    4.6g saturates

    31.3g carbs

    3.9g sugar

    1.8g fibre

    36.9g protein

    1.8g salt



    Alternative Fish


    • Cod
    • Coley
    • Haddock
    • Hake
    • Ling
    • Whiting

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