Pollock with Anchovy Crust

Charmaine Lu -
  • 50g fresh white bread, crusts removed
  • 2 chopped garlic cloves
  • 6 anchovy fillets from a tin, drained
  • 2 tsp olive oil
  • 2 tsp chopped rosemary
  • 4 x 100g pollock fillets, skin removed
  • Preheat the oven to 200C and line a baking tray with paper. Tear the bread into chunks and add to a food processor with the anchovies, garlic, oil, rosemary and some seasoning, then pulse to make a breadcrumb mixture.
  • Add the pollock fillets to the baking tray, then pile the crumbs on top and press down slightly. Bake for 25 mins or until the topping is crisp and the fish is cooked through, then serve with a fresh green salad.
25 mins
4 serving