1
Step 1
Heat the oven to 200 °C. Peel and cut the potatoes into smaller pieces and boil until tender.
Fish
Pesto-baked pollock with carrot salad
Oven-baked pollock topped with a flavourful mixture of basil pesto and panko. Served with smooth mashed potatoes made with oat drink and a fresh carrot and lemon salad.
YOU WILL NEED
Ingredients
- 900 g potatoes
- 1 tbsp rapeseed oil
- 200 ml oat drink
- Salt and black pepper
- 600 g pollock fillet
- 1/2 pack basil pesto
- 50 ml panko breadcrumbs
- 250 g carrots
- 75 g mixed bistro salad leaves
- 1 lemon
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Drain the potatoes. Mash or whisk with the oil and warm oat drink until smooth. Season.
3
Step 3
Cut the pollock into portions and place in an ovenproof dish. Season with pepper. Spread pesto over the fish and sprinkle with panko.
4
Step 4
Bake in the centre of the oven for about 15 minutes, or until cooked through and at an internal temperature of about 56 °C.
5
Step 5
Shave or grate the carrots and toss with the salad leaves. Cut the lemon into wedges.
6
Step 6
Serve the pesto-baked pollock with mashed potatoes, carrot salad and lemon.
A DELICIOUS FINISH
What should you serve with it?
White wine
Fresh white wine with herbal notes
Basil and lemon pair well with a fresh wine showing herbal and citrus notes.
ALCOHOL-FREE OPTION
Lemon water with basil and ice.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.