Pollachius pollachius
Pollack Fillet
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Pollack is hugely popular at the fish shop. We buy the most beautiful fish out of Newlyn, often line caught from small vessels and its one of our favourites. Brilliant as an alternative to cod or haddock, it is one of the less well known species, which makes it an ideal choice for people wishing to broaden their repertoire
Try baking with a lovely herby crust
Blend together about 100g breadcrumbs, 50g grated mature cheddar, a clove of crushed garlic, some chopped dill, lemon thyme and rosemary, a sprinkle of sea salt and cracked pepper and a knob of melted butter. Press the mixture on top of the flesh-side of the fish, drizzle with oil and roast at 180'c for 8-10 minutes until the crust is golden brown
Blend together about 100g breadcrumbs, 50g grated mature cheddar, a clove of crushed garlic, some chopped dill, lemon thyme and rosemary, a sprinkle of sea salt and cracked pepper and a knob of melted butter. Press the mixture on top of the flesh-side of the fish, drizzle with oil and roast at 180'c for 8-10 minutes until the crust is golden brown
Allow 200g per person for a generous portion
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