Try this delicious baked Pollock recipe. The flavour of the fish is complimented by the addition of ripe tomatoes and some Feta cheese.

About Pollock

Pollock is considered to be a sustainable fish species and is often cited as an alternative to Cod or Haddock in many recipes. In fact the Pollock is a smaller relative of the Cod you can tell them apart by its greenish hue, paler belly, and brownish green back. The flesh is firm and white, and it has a delicate flavor.

Ingredients for Baked Pollock

The preparation time for this recipe is 5 minutes and it will cook in about 20-25 minutes depending on the thickness of your fillets. The recipe below is to serve four people but is is very easy to scale the quantities for more or less people.

4  Skinless Pollock fillets from Walter Purkis & Sons (thicker fillets are preferable)

Olive oil

2 Large ripe tomatoes, seeds removed and chopped into small chunks

125g Feta cheese

Zest and juice 1 large lemon

Good pinch of dried mixed herbs

Large bag mixed salad leaves

Cooking Method For Baked Pollock

You will need a shallow baking dish. Preheat your oven to 200ºC/ 400ºF/ Gas Mark 6

  • Preheat the oven to 200ºC/fan 180ºC/gas 6
  • Put a little oil onto  a  baking dish big enough to hold all your fillets.
  • Place the pollock fillets in the dish. Make sure there is a space in between each one.
  • Brush a little more  olive oil onto each fillet. Next spread the chopped tomatoes over the Pollock. Season them well a little salt and some freshly ground black pepper. Sprinkle over some dried herbs.
  • Crumble the feta cheese over the top, sprinkle the lemon zest over the feta then finish off with a light squeeze of lemon juice and an extra drizzle of olive oil.
  • Bake in the oven for about 25 min, until the fish is cooked through and the feta is soft and a little golden. You can tell when the fish is cooked as it will flake easily when prodded with a fork.
  • Serve immediately with the mixed leaf salad.

This baked pollock recipe come from Fish is the Dish website where you can find this recipe and a video with step by step instructions from radio presenter and author Nick Coffer.