Pollock with a Heritage Tomato Salad

A general rule of thumb when cooking fish is that for every inch of thickness of the fish it takes 10 minutes of cooking time.

Ingredients


  • fillet of pollock (allow 150g per portion)
  • 150 g flour
  • 3 organic eggs
  • 100 ml milk
  • 200 g breadcrumbs
  • 50 g butter
  • 1 lemon (halved)
  • rapeseed oil
  • sea salt and freshly ground black pepper
  • for the heritage tomato salad:
  • basil leaves (torn)
  • tomatoes (chopped into bite-sized pieces)
  • sprinkling of sugar
  • rapeseed oil
  • sea salt and freshly ground black pepper

Method

  1. For the Pollock:
  2. Sprinkle the flour onto a plate and season with salt and pepper. Dust the Pollock in the seasoned flour, shake off any excess flour.
  3. Beat the eggs and milk together and pour into a flat dish or plate. Dip the Pollock into the egg wash and make sure all of the Pollock has egg wash on it or else the breadcrumbs won't stick.
  4. Finally pass the egg washed Pollock through the breadcrumbs. Gently pat the piece of fish, any excess will fall away.
  5. Heat some rapeseed oil in a pan. When hot add the fish. Turn the fish once during the cooking time. A general rule of thumb when cooking fish is that for every inch of thickness of the fish it takes 10 minutes of cooking time.
  6. A couple of minutes from the end of cooking time add the piece of butter and a squeeze of lemon over the fish.
  7. Serve with the Heritage Tomato Salad.
  8. For the Heritage Tomato Salad:
  9. Mix the chopped tomatoes and basil together in a bowl, sprinkle over some sugar and drizzle over some rapeseed oil.
  10. Check seasoning and adjust.
  11. Allow to stand for 15 minutes and serve.




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