pollock

When cooking fish, I usually aim for lighter preparations without sauce, where the flavor of the fish comes through. But this quick lemon-thyme mayonnaise melts into the flesh to season it, keep it moist, and develop a mouthwatering golden brown crust on the top.

Dinner Tonight: Broiled Cod With Lemon And Thyme Recipe

mayonnaise

lemon

lemon juice

shallots

anchovy paste,

thyme leaves

Dinner Tonight: Broiled Cod with Lemon and Thyme Recipe

Preheat the broiler.  Lay the fillets on a pan and coat with a bit of olive oil on both sides.  Lay them skin-side down in a row.

In the meantime, mix together the remaining ingredients.  Spread the resulting sauce over the fish.

Broil the fish until just cooked through, depending on thickness, 5-7 inches from the heat, between 3 and 7 minutes.

Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty

Crispy fish & chips with mushy peas

baking potato

olive oil

white bread

white fish fillets,

tbsp plain flour, seasoned

egg, beaten

frozen pea with mint

tbsp crème fraîche

Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.

Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.

Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.

There's no need to resort to shop-bought when making your own is so easy – use sustainable pollock and add mint and lemon to your peas

Fish fingers & mushy peas

sustainable firm, skinless white fish,

plain flour, seasoned

egg,

fine fresh breadcrumb

vegetable oil

frozen peas

butter

lemon, then

mint,

new potatoes, to serve (optional)

Slice the fish into 12 fingers, each about 3cm thick. Put the seasoned flour, egg and breadcrumbs into 3 separate shallow bowls. Dust the fish pieces first in the flour, then coat well in the egg, and cover completely in the breadcrumbs. Put on a plate and chill for 15 mins.

Heat the oil in a large frying pan. Add the fish fingers and fry for 8 mins, turning occasionally, until golden and cooked through. Meanwhile, add the peas to a small pan of boiling water. Cook for 4 mins until really tender. Drain, tip into a bowl with the butter, zest and mint, and roughly mash with a potato masher. Season to taste and keep warm.

Serve the golden fish fingers with a generous spoonful of mushy peas, lemon wedges and new potatoes, if you like.

A quick and easy recipe for baked cod seasoned with blackening spices &#8211; using a prepared blend or the included Blackening Seasoning Recipe &#8211; that&#8217;s ready in under 15 minutes!

Baked Blackened Cod

cod fillets (about 2 lbs)

butter, melted

blackening seasoning

lemons

paprika

salt

onion powder

garlic powder

cayenne pepper

white pepper

black Pepper

thyme

oregano

Make a four star fish finger sandwich by serving crisp pieces of cod, haddock or pollock in a roll with coriander mayo and avocado

Crispy sesame fish burger with lime mayo

sustainable white fishfillets,

tbsp plain flour

tbsp dried breadcrumb(we used panko)

tbsp sesame seed

vegetable oil,

avocado

lime

pack coriander, chopped

buns,

Cut the fish into 4 chunky fingers. Put the flour in a bowl with some seasoning, put the egg in another bowl, and the breadcrumbs and sesame seeds in a third. Dust the fish fingers in flour, then dip in egg and, finally, coat in breadcrumbs. Chill for 10 mins, if you have time.

Heat a drizzle of oil in a frying pan and cook the fish fingers for 3-4 mins each side until golden and cooked through, adding a drizzle more oil if the pan looks too dry.

Meanwhile, stone, peel and slice the avocado, squeeze over a little of the lime juice to prevent it from turning brown, then mix the remaining lime juice and coriander into the mayonnaise.

To serve, spread a little mayo over the base of each bun, top with 2 fish fingers, a few slices of avocado and the bun lid. Serve the remaining mayo on the side.

This elegant seafood dish will really wow someone special with its delicate flavour and texture - pollock or plaice also work well

Brown butter-poached halibut with celeriac purée & caper crumbs

shallot

bay leaf

peppercorns

halibut fillets,

celeriac

milk

milliliters double cream

butter (from above)

breadcrumbs

capers

tbsp parsley

To make the purée, melt a small knob of butter in a saucepan, add the celeriac and cook over a medium-high heat until starting to brown a little, about 5 mins. Pour over the milk and cream, and season well – the celeriac should be just covered, so add more milk if needed. Bring to a simmer, cover and cook for 15 mins or until tender. Drain, reserving the cooking liquid, and transfer to a food processor. Blend until smooth, then sieve into a clean saucepan, pushing the celeriac through with the back of a spoon or spatula. Add a little of the cooking liquid to loosen the purée if needed, and taste for seasoning.

To make the crumbs, heat a small knob of butter in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Throw in the capers and cook for 30 secs more. Tip into a bowl and leave to cool a little, then stir through the parsley.

Heat oven to 140C/120C fan/gas 2. Gently melt the butter in a small ovenproof saucepan or frying pan, big enough for the fish fillets to fit snugly. Once melted, add the shallot, bay leaf and peppercorns. Keep heating until the butter turns a light brown colour and smells nutty. Leave to cool a little. Gently lower the fish fillets into the warm butter, basting any exposed fish, and transfer to the oven. Cook for 3-4 mins, depending on the thickness of the fish, then turn the fillets over and cook for a further 3-4 mins or until just opaque and feeling firm.

While the fish cooks, reheat the purée and steam the greens. To serve, spoon the purée into the centre of each plate; use the back of the spoon to spread out slightly into a circle. Top with the greens, then carefully place the halibut on top. Drizzle with a little of the poaching butter and scatter with the crumbs.

Recipe Courtesy of Alaska SeafoodThis Alaska pollock gratin is far from diet food, however it&rsquo;s a worth-while indulgence. Gooey cheese, pungent mustard, and Alaska pollock make for a lovely taste and textural combination.

Alaska Pollock Gratin

alaska pollock fillets (4 to 5-ounces each)

flour

cheddar

wholegrain mustard

salt and pepper

bread crumbs

rosemary

Add water to a large pan and bring to a simmer. Rinse any ice glaze from frozen Alaska Pollock under cold water. Turn off heat and gently add seafood to pan. Return heat to a simmer. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest for 5 minutes or until seafood is opaque throughout; drain.

Meanwhile, heat broiler/oven to medium-high (450oF). Place four individual gratin dishes, or one large shallow baking dish, in the lower part of the oven to warm.

To make the sauce, put the milk, butter and flour into a nonstick saucepan. Heat, stirring constantly with a small whisk, until the sauce thickens. Remove from the heat and add half the cheese, stirring until melted. Add the mustard; season with salt and pepper.

Remove Alaska Pollock fillets from poaching liquid; break into large chunks and place in the warm dishes. Pour the sauce over the fish. Sprinkle with bread crumbs and rosemary sprigs; add remaining cheese over the top.

Broil for 3 tor 4 minutes, until browned and bubbling. Garnish with extra rosemary, if desired.

This quick and healthy one-pot is packed with white fish fillets, king prawns, a rich tomato sauce and enough veg to count for 3 of your 5-a-day

Simple fish stew

fennel seeds

carrots, diced

celery sticks, diced

garlic cloves, finely chopped

leeks, thinly sliced

can chopped tomatoes

fish

pollock 200

raw shelled king prawns

Heat the oil in a large pan, add the fennel seeds, carrots, celery and garlic, and cook for 5 mins until starting to soften. Tip in the leeks, tomatoes and stock, season and bring to the boil, then cover and simmer for 15-20 mins until the vegetables are tender and the sauce has thickened and reduced slightly.

Add the fish, scatter over the prawns and cook for 2 mins more until lightly cooked. Ladle into bowls and serve with a spoon.

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Top 8 pollock recipes from across the web

The most viewed pollock recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dinner Tonight: Broiled Cod With Le...

Crispy fish & chips with mushy peas

Fish fingers & mushy peas

Baked Blackened Cod

Crispy sesame fish burger with lime...

Brown butter-poached halibut with c...

Alaska Pollock Gratin

Simple fish stew

The most viewed pollock recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine