Pollack

Description

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.