BAKED POLLOCK WITH ANCHOVY CRUMBS

Baked pollock with anchovy crumbs image

Top white fish fillets with a tangy garlic and rosemary breadcrumb topping and roast until crispy

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Main course, Supper

Time 30m

Number Of Ingredients 7

Ingredients

50g crustless white bread (ours was from a tiger loaf)
2 garlic cloves , roughly chopped
6 anchovy fillets in oil from a jar, drained
2 tsp olive oil
2 tsp chopped rosemary leaves
4 skinless frozen pollock fillets (about 400g)
salad or new potatoes and green beans, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and set aside.
Tear the bread into a food processor, add the garlic, anchovies, oil and rosemary, then season and pulse to make rough crumbs. Arrange the frozen fillets spaced apart on the baking tray and pile the crumbs on top. Bake for 22-25 mins until the fish is cooked and the topping crispy. Serve with a salad or new potatoes and green beans.

Nutrition Facts : Calories 127 calories, Fat 3 grams fat, Carbohydrate 6 grams carbohydrates, Protein 19 grams protein, Sodium 0.9 milligram of sodium