Feed Your Family The Cookbook

Baked Pollock in a Lemon,Parsley and Dill dressing

A light dish that's quick to rustle up

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Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 4 Pollock fillets
 1.50 kg Potatoes
 150 g Cherry tomatoes
 1 Lemon
 ½ tsp Dill
 1 bunch of parsley chopped
 S&P
 1 tbsp Oil
 1 knob of butter
 ½ Stock cube

1

Peel,slice and par boil the potatoes for 2-3mns along with the stock cube, then drain

2

Heat the oil and butter in a frying pan

3

Transfer the potatoes to the pan and fry on each side for 2-3mns

4

Transfer the potatoes to an ovenproof dish and layer on the fish and sliced cherry tomatoes

5

Slice the lemon in 1/2, using one half to squeeze the juice over the fish and slice the remaining and arrange around the dish

6

Sprinkle over the dill,chopped parsley, S&P

7

Bake in the oven 180°for 15-18 mns

8

Serve with a side salad and crusty bread

9

Swap the potatoes for rice and the salad for vegetables if you prefer

Ingredients

 4 Pollock fillets
 1.50 kg Potatoes
 150 g Cherry tomatoes
 1 Lemon
 ½ tsp Dill
 1 bunch of parsley chopped
 S&P
 1 tbsp Oil
 1 knob of butter
 ½ Stock cube

Directions

1

Peel,slice and par boil the potatoes for 2-3mns along with the stock cube, then drain

2

Heat the oil and butter in a frying pan

3

Transfer the potatoes to the pan and fry on each side for 2-3mns

4

Transfer the potatoes to an ovenproof dish and layer on the fish and sliced cherry tomatoes

5

Slice the lemon in 1/2, using one half to squeeze the juice over the fish and slice the remaining and arrange around the dish

6

Sprinkle over the dill,chopped parsley, S&P

7

Bake in the oven 180°for 15-18 mns

8

Serve with a side salad and crusty bread

9

Swap the potatoes for rice and the salad for vegetables if you prefer

Baked Pollock in a Lemon,Parsley and Dill dressing

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