Pollock with a Crusty Topping

Super quick and super tasty! This is an easy way to serve up a tasty fish dish in under 10 minutes

Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a baking tray with oil. 

Lay the fish fillets, side by side, on the prepared tray and brush lightly with 1 tbsp of the oil. Spread the pesto on top of the fillets, covering the whole of the fillet, then scatter over the sundried tomatoes. Mix the breadcrumbs with the parmesan cheese and remaining oil and use to top each fish fillet. 

Place the fish under a pre-heated grill and cook until the breadcrumbs just start to turn golden, then place in the oven for 5 minutes, until the fish is cooked through. 

Serve the fish, garnished with the parsley, with the mixed leaves. 


Serves 4


4 x 170g pollock fillets, or any other white fish eg cod, haddock, coley, whiting or hake 

3 tbsp olive oil plus extra to grease 

4 tbsp pesto 

4 sundried tomatoes, chopped 

140g breadcrumbs 

40g Parmesan cheese, finely grated 

Finely chopped fresh parsley, to garnish 

Mixed leaves, to serve 

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