Baked pollock

Name: Baked pollock
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 200g baby new potatoes; 2 x 120g skinless pollock fillets, from sustainable sources; 4 slices of higher-welfare Parma ham; 125g ripe cherry tomatoes, on the vine; olive oil

30 mins

Not Too Tricky

serves 2

nutrition per serving

242

Calories

12%

6.6g

Fat

1.6g

Saturates

3.2g

Sugars

2.6g

Salt

43%

28g

Protein

56%

18.8g

Carbs

1.6g

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Kate McCullough

Ingredients

200g baby new potatoes

2 x 120g skinless pollock fillets, from sustainable sources

4 slices of higher-welfare Parma ham

125g ripe cherry tomatoes, on the vine

olive oil

Method

Preheat the oven to 190ºC/gas 5.
Parboil the potatoes for 5 minutes in salted boiling water, drain and steam dry.
Season the fish with sea salt and black pepper, then wrap in ham.
Place in a baking dish with the tomatoes and potatoes. Season again and drizzle with oil.
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.