Fish Type

Ingredients

  • 4 pollock fillets, line-caught, each weighing 225g
  • 2 2/3 oz of white breadcrumbs
  • 1 3/4 oz of cheddar, finely grated
  • 4 tbsp of parsley, chopped
  • 1 tbsp of dill, chopped
  • 1 garlic clove, finely chopped
  • 1 oz of butter, melted
  • Cornish sea salt to season
  • black pepper, freshly ground, to season
  • olive oil

Recipe

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

  • 4 pollock fillets
  • Cornish sea salt to season
  • black pepper
  • olive oil

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

  • 2 2/3 oz of white breadcrumbs
  • 1 garlic clove
  • 4 tbsp of parsley
  • 1 tbsp of dill
  • Cornish sea salt to season
  • black pepper
  • 1 oz of butter
  • 1 3/4 oz of cheddar, finely grated

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

  • olive oil

Lift onto warm plates and serve

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Ingredients

  • 1 lb. pollock fish fillets
  • 2 tablespoons FODY Garlic Infused Oil
  • 1 teaspoon dried, crushed rosemary (or 1 tablespoon fresh)
  • 1 teaspoon ground cumin  1 teaspoon ground coriander
  • ½ teaspoon ground paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Lemon wedges and parsley or cilantro for serving

Instructions

  1. Heat oven to 400 degrees F. Line a large baking sheet with foil and lightly coat with non-stick cooking spray.
  2. Place fish fillets on prepared baking sheet.
  3. In a small bowl, whisk together the oil, rosemary, cumin, coriander, oregano, cinnamon, salt, and pepper. Spread evenly over the fish fillets.
  4. Bake 15 minutes, or until fish flakes easily with a fork. Squeeze fresh lemon juice over top and serve with fresh parsley or cilantro if desired.
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