Jamie Oliver

Baked pollock

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Baked pollock

Serves 2
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    242
    12%
  • Fat
    6.6g
    9%
  • Saturates
    1.6g
    8%
  • Protein
    28g
    62%
  • Carbs
    18.8g
    7%
  • Sugars
    3.2g
    4%
  • Salt
    2.6g
    43%
  • Fibre
    1.6g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough

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Ingredients

  • 200 g baby new potatoes
  • 2 x 120 g skinless pollock fillets , from sustainable sources
  • 4 slices of higher-welfare Parma ham
  • 125 g ripe cherry tomatoes , on the vine
  • olive oil
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Method

  1. Preheat the oven to 190ºC/gas 5.
  2. Parboil the potatoes for 5 minutes in salted boiling water, drain and steam dry.
  3. Season the fish with sea salt and black pepper, then wrap in ham.
  4. Place in a baking dish with the tomatoes and potatoes. Season again and drizzle with oil.
  5. Bake in the oven for 12 to 18 minutes, depending on the thickness of the fillets. Check the fish with a skewer and cook for another minute or so if it’s not done. Serve.

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Nutrition per serving
  • Calories
    242
    12%
  • Fat
    6.6g
    9%
  • Saturates
    1.6g
    8%
  • Protein
    28g
    62%
  • Carbs
    18.8g
    7%
  • Sugars
    3.2g
    4%
  • Salt
    2.6g
    43%
  • Fibre
    1.6g
    -

Of an adult's reference intake


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