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Pollock With Cheddar and Herb Crust

adapted from Nathan Outlaw / Great British Chefs

4 pollock fillets, line-caught

2 ⅔ oz of white breadcrumbs

1 ¾ oz of cheddar, finely grated

4 tbsp of parsley, chopped

1 tbsp of dill, chopped

1 garlic clove, finely chopped

1 oz. of butter, melted

Sea salt to season

Black pepper, freshly ground, to season

Olive oil


Preheat the oven to 428°. Season the pollock with salt and pepper on both sides and lay skin-side down on a well-oiled baking tray.


Put the breadcrumbs, cheese, parsley, dill and garlic into a bowl. Add salt and pepper to taste. Add the melted butter and mix well with a fork. Divide the mixture between the fillets and press on top of each piece in a thick, even layer.


Drizzle over a little olive oil and bake for 10—12 minutes (8 minutes per inch of fish thickness) or until the crust is crisp and lightly golden and the fish is cooked through. Lift onto warm plates and serve.


Serves 4

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