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BAKED POLLOCK WITH CHEDDAR &  HERB CRUST

BAKED POLLOCK WITH CHEDDAR & HERB CRUST

Original Recipe from Nathan Outlaw, Great British Chefs

Total Time: 20 minutes
Serves: 4

INGREDIENTS

  • 4 pollock fillets
  • 75g of white breadcrumbs
  • 50g of cheddar, finely grated
  • 4 tbsp of parsley, chopped
  • 1 tbsp of dill, chopped
  • 1 garlic clove, finely chopped
  • 25g of butter, melted
  • Cornish sea salt, to season
  • black pepper, freshly ground, to season
  • olive oil

INSTRUCTIONS

1. Preheat the oven to 220°C/gas mark 7. Season the pollock with salt and pepper on both sides and lay skin-side down on a well-oiled baking tray

2. Put the breadcrumbs, cheese, parsley, dill and garlic into a bowl. Add salt and pepper to taste. Add the melted butter and mix well with a fork. Divide the mixture between the fillets and press on top of each piece in a thick, even layer

3. Drizzle over a little olive oil and bake for 10—12 minutes (8 minutes per inch of fish thickness) or until the crust is crisp and lightly golden and the fish is cooked through

4. Lift onto warm plates and serve

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