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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Oven-roasted chips in a newspaper cone
Homemade oven chips
A star rating of 4.4 out of 5.58 ratings

Achieve the perfect oven-roasted chips at home with a fluffy interior and crispy skin. These are much easier to cook and lower in fat than fried

Celeriac chips in tray
Celeriac oven chips
A star rating of 4.3 out of 5.31 ratings

Give oven chips a new twist - with a helping of celeriac

Green beans with wholegrain mustard
Green beans with wholegrain mustard
A star rating of 4.5 out of 5.6 ratings

A versatile side dish that can be prepared at the last minute - simply mix your beans with crème fraîche, mustard, shallots and lemon

  • 50g crustless white bread
    (ours was from a tiger loaf)
  • 2 garlic cloves
    roughly chopped
  • 6 anchovy fillets
    in oil from a jar, drained
  • 2 tsp olive oil
  • 2 tsp chopped rosemary
    leaves
  • 4 skinless frozen pollock
    fillets (about 400g)
  • salad
    or new potatoes and green beans, to serve

Nutrition: per serving

  • kcal127
  • fat3g
    low
  • saturates0g
  • carbs6g
  • sugars0g
  • fibre0g
  • protein19g
  • salt0.9g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and set aside.

  • step 2

    Tear the bread into a food processor, add the garlic, anchovies, oil and rosemary, then season and pulse to make rough crumbs. Arrange the frozen fillets spaced apart on the baking tray and pile the crumbs on top. Bake for 22-25 mins until the fish is cooked and the topping crispy. Serve with a salad or new potatoes and green beans.

RECIPE TIPS
SUSTAINABLE FISH

You can use any sustainable white fish for these recipes – such as haddock, cod or any other firm white fish. 

WHY CHOOSE POLLOCK?

With its white flesh, sweet flavour and medium flaky texture, pollock – a member of the cod family – is a useful, readily available fish for the home cook. You may have already encountered it in fish fingers and pies, and it is widely considered sustainable. If you can’t find it on the fish counter, look for it in the freezer, where it can be found as boneless flaky fish fillets. 

Recipe from Good Food magazine, April 2015

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Comments, questions and tips (6)

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Overall rating

A star rating of 4 out of 5.8 ratings

poolealan2

Great quick supper recipe but could be possibly improved with an extra anchovie

jen_ham

A star rating of 5 out of 5.

Simple and tasty meal. Will make again.

jskrzyp

A star rating of 4 out of 5.

Really nice recipe. I didn't add any rosemary as I didn't have any but it still tasted good. Strong flavours from the garlic and anchovies. Served it with the mashed white beans and roasted tomatoes.

faceman77

A star rating of 5 out of 5.

Was slightly apprehensive after reading Vegirl's comments but really enjoyed this. Thought the flavours went really well together. Used gluten free bread for the crumbs and it worked a treat. Added a bit more olive oil than stated. Served with roasted cherry tomatoes to give a bit of sauce. On my…

Minoo avatar

Minoo

A star rating of 4 out of 5.

I made this recipe and was pleasantly surprised. I'd usually say I'm not a fan of anchovies but in this recipe it just emphasised the taste of the fish which really complimented it. I'd make it again! I also found that Pollock is extremely cheap to buy at the supermarket- I found it being sold in…

james.savin@btopenworld.com

Pollock is fairly tasteless, hence using anchovies. Great simple recipe

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