Pollack is abundant here in the South West and an inexpensive alternative to cod and haddock.
It's best grilled with a butter and herb crust, deep-fried, baked or poached for fish pies and casseroles.
Baked pollack: For 2-4 fillets, line an oven proof dish with silver foil, place the fillets in the dish, season a little salt and a few chilli flakes, dot with butter and add the juice of a lemon or lime. Bake 180C in a pre-heated oven for 20-25 minutes. Delicious with rice or mashed potatoes to mop up the juices, peas or sweet Cornish spring greens. Ideal for children too, if you cut out the chilli and lemon juice.
Based in Honiton, East Devon, we are an independent traditional fishmonger committed to providing fresh fish and shellfish of the highest standard. Orders also taken via our Devon Fishmonger online shop.
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