Homemade oven chips
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
Baked pollock with anchovy crumbs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g crustless white bread(ours was from a tiger loaf)
- 2 garlic clovesroughly chopped
- 6 anchovy filletsin oil from a jar, drained
- 2 tsp olive oil
- 2 tsp chopped rosemaryleaves
- 4 skinless frozen pollockfillets (about 400g)
- salador new potatoes and green beans, to serve
Nutrition: per serving
- kcal127
- fat3glow
- saturates0g
- carbs6g
- sugars0g
- fibre0g
- protein19g
- salt0.9g
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.
