Baked Pollock

with endives, parmesan cheese, and walnuts.


Prep time: 20 minutes

Cook time: 15 minutes

Servings: 2



  • 14 oz pollock fillets
  • Sea salt
  • Black pepper
  • Chili flakes
  • Extra virgin olive oil


  • 2 Garlic cloves (minced)
  • 2 Large anchovy fillets (chopped finely)
  • 2 Tbsp white wine vinegar
  • 2 Tbsp honey
  • 1/4 cup extra virgin olive oil
  • Salt and black pepper to taste


  • 4 Endives
  • 1 Orange
  • 3 ½ oz Parmesan cheese
  • 3 ½ oz Walnuts

Instructions for vinaigrette

  1. Mix together minced garlic, chopped anchovies, vinegar, and honey.
  2. Gradually add the extra virgin olive oil.
  3. Season with salt and black pepper.

Instructions for endives

  1. Cut the parmesan cheese and walnuts into ½ inch cubes.
  2. Get a fine cheese grater & zest some orange and mix with the cheese.
  3. Peel apart the endives and wash them in cold water and pat dry.
  4. In a bowl, mix together the endives with the cheese and walnut mixture and toss with a squeeze of orange juice and olive oil.

Instructions for pollock

  1. Preheat the oven to 400°F.
  2. Portion the fish and set on an oven tray drizzle a little of the olive oil and season with chili flakes, salt and pepper.
  3. Bake for 8-10 minutes or until the inside temperature of the fish reaches 130°F.
  4. Serve the fish on a plate, add the endive salad, and drizzle with the vinaigrette.