Baked Pollock with Tomatoes and Potatoes

Pollock is a delicious white fish that is often presented as a more sustainable alternative to cod and haddock. In this baked pollock recipe, fillets are wrapped in proscuitto for a great savoury taste and texture.

7 oz baby new potatoes (200 g)
2 (4 or 5 oz) pollock fillets, skinless (2x120 g)
4 slices proscuitto
4.5 oz cherry tomatoes on the vine (125 g)
olive oil

Preheat the oven to 375ºF (190ºC, Gas 5).

Parboil the potatoes for 5 minutes in salted boiling water, drain and steam dry.

Season the fish with sea salt and black pepper, then wrap in proscuitto.

Place in a baking dish with the tomatoes and potatoes. Season again and drizzle with oil.

Bake for 12-18 minutes, depending on the thickness of the fillets. Check the fish with a skewer and cook for another minute or so if it’s not yet done.

Makes 2 servings.