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Ingredients

Baked Pollock

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

The vinaigrette

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

The endives

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

Baked Pollock

with endives, parmesan cheese, and walnuts

Prep time: 20 minutes - Cook time 15 minutes - Serves: two persons

Ingredients for the pollock

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

Ingredients for the vinaigrette

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

Instructions

  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.

Ingredients for the endives

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

Instructions

  1. Cut the parmesan cheese and walnuts into ½ inch cubes.
  2. With 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.

Baking & Serving

  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.
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