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
Oven Baked Pollack with Herb Salsa
4 people
45 min
Nutrition per serving
-
kcal498 kcal
-
protein38g
-
total fat17g
-
saturates5.8g
-
iron2.6mg
-
carbs52g
Ingredients
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 TextTo 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.
The Quality Mark & You
Learn MoreMethod
Copy TextTo 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.
