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Oven Baked Pollack with Herb Salsa

Any leftover salsa will keep in the fridge for 4-5 days and will be delicious with lots of other fish or meat dishes.

4 people
45 min
Nutrition per serving
  • kcal
    498 kcal
  • protein
    38g
  • total fat
    17g
  • saturates
    5.8g
  • iron
    2.6mg
  • carbs
    52g

Ingredients

  • 4 x 150g pollack fillets, skin removed
    2 heads of fennel
    1 x 400g tin of puy lentils
    400g cherry tomatoes, halved
    1 garlic clove, peeled and chopped
    1 tablesp. olive oil
    Salt and freshly ground black pepper

  • Zest and juice of ½ lemon,
    1 small shallot, finely chopped
    1 garlic clove, crushed
    Salt and freshly ground black pepper
    150ml olive oil
    A handful fresh parsley, finely chopped
    A handful fresh coriander, finely chopped
    1 tablesp. chopped fresh chives
    2 teasp. Dijon mustard

    To serve: crusty bread

Oven Baked Pollack

  • 4 x 150g pollack fillets, skin removed
    2 heads of fennel
    1 x 400g tin of puy lentils
    400g cherry tomatoes, halved
    1 garlic clove, peeled and chopped
    1 tablesp. olive oil
    Salt and freshly ground black pepper

Herb Salsa

  • Zest and juice of ½ lemon,
    1 small shallot, finely chopped
    1 garlic clove, crushed
    Salt and freshly ground black pepper
    150ml olive oil
    A handful fresh parsley, finely chopped
    A handful fresh coriander, finely chopped
    1 tablesp. chopped fresh chives
    2 teasp. Dijon mustard

    To serve: crusty bread

Method

Copy Text

To make the salsa: Combine all the salsa ingredients in
a bowl. Whisk together. Set aside to let the flavours develop.

Heat the oven to Gas Mark 5, 190°C (375°F).

To cook the vegetables and pollack: Cut the fennel into quarters. Trim off the hard root and discard. Slice the remaining fennel into wedges and place in a roasting tin. Drizzle over some olive oil and season with salt and pepper. Place in the oven and roast for 20 minutes. Rinse and drain the lentils. Remove the roasting tin from the oven, add the lentils, tomatoes and garlic to the
fennel and place the fish fillets on top, season and return
the roasting tin to the oven. Roast for 10-15 minutes.

To serve: Serve with the herb salsa drizzled over. Delicious with some crusty. bread.

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Method

Copy Text

To make the salsa: Combine all the salsa ingredients in
a bowl. Whisk together. Set aside to let the flavours develop.

Heat the oven to Gas Mark 5, 190°C (375°F).

To cook the vegetables and pollack: Cut the fennel into quarters. Trim off the hard root and discard. Slice the remaining fennel into wedges and place in a roasting tin. Drizzle over some olive oil and season with salt and pepper. Place in the oven and roast for 20 minutes. Rinse and drain the lentils. Remove the roasting tin from the oven, add the lentils, tomatoes and garlic to the
fennel and place the fish fillets on top, season and return
the roasting tin to the oven. Roast for 10-15 minutes.

To serve: Serve with the herb salsa drizzled over. Delicious with some crusty. bread.