Recipes.

Baked Pollock with Ginger, Tomatoes & Pine Nuts

By Nourish


Baked Pollock Recipe
Photo by: David Loftus
  • 4 servings
  • Prep - 5 mins
    Cooking - 15 mins
  • Total - 20 mins
Baked Pollock Recipe
Photo by: David Loftus

This one-pan fish dish is a super quick way to get a nutritious and light meal on the table for dinner tonight.

This delicious recipe comes from the cookbook Nourish - mind, body & soul, written by three health-obsessed ladies – Amber Rose, Sadie Frost and Holly Davidson.    

Servings: 4
Preparation: 5 mins
Cooking: 15 mins

Tags: , , , ,

Ingredients

  • 4 medium fillets of pollock (roughly 180g each).
  • 1 handful basil leaves, torn.

Marinade

  • 1 medium red chilli, deseeded and finely chopped.
  • 1/4 cup olive oil.
  • 1 handful cherry tomatoes.
  • pinch of sea salt.
  • 30 ml lemon juice.
  • 30 ml water.
  • 2 cm piece of ginger, peeled and finely grated.
  • 1 garlic cloves, minced.
  • 150 g pine nuts.

To serve

  • 10 mint leaves, torn.
  • 1/2 red chilli, deseeded and sliced into thin circles.
  • 1 handful basil leaves, torn.

Directions

1. Put the fish fillets in a roasting dish just big enough to hold them comfortably without being too cramped.

2. Mix the ingredients for the fish marinade and rib over the fillets, cover and leave to marinade for 1 hour.

3. Preheat the oven to 180 degrees celcius/gas mark 4. Transfer the marinated fish to the middle rack of the oven and cook for 12-15 minutes, depending on the size of the fish. Once cooked, remove from the oven and allow to sit for a further 2 minutes.

4. Sprinkle with torn mint leaves, extra chilli and basil. Serve immediately.


Note

Sustainable pollock can be found in Japan, the US and Europe. If you can’t get your hands on some, we recommend substituting for other varieties like whiting, flathead or bream.

Serving suggestion: We think this fish recipe would taste great with this Lentil, Zucchini and Mint Salad.

Recipe from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson, published by Kyle Books, Hardback RRP $39.99.

Backed Pollock Recipe

This one-pan fish dish is a super quick way to get a nutritious and light meal on the table for dinner tonight.

This delicious recipe comes from the cookbook Nourish - mind, body & soul, written by three health-obsessed ladies – Amber Rose, Sadie Frost and Holly Davidson.  

Ingredients

  • 4 medium fillets of pollock (roughly 180g each).
  • 1 handful basil leaves, torn.

Marinade

  • 1 medium red chilli, deseeded and finely chopped.
  • 1/4 cup olive oil.
  • 1 handful cherry tomatoes.
  • pinch of sea salt.
  • 30 ml lemon juice.
  • 30 ml water.
  • 2 cm piece of ginger, peeled and finely grated.
  • 1 garlic cloves, minced.
  • 150 g pine nuts.

To serve

  • 10 mint leaves, torn.
  • 1/2 red chilli, deseeded and sliced into thin circles.
  • 1 handful basil leaves, torn.

Directions

1. Put the fish fillets in a roasting dish just big enough to hold them comfortably without being too cramped.

2. Mix the ingredients for the fish marinade and rib over the fillets, cover and leave to marinade for 1 hour.

3. Preheat the oven to 180 degrees celcius/gas mark 4. Transfer the marinated fish to the middle rack of the oven and cook for 12-15 minutes, depending on the size of the fish. Once cooked, remove from the oven and allow to sit for a further 2 minutes.

4. Sprinkle with torn mint leaves, extra chilli and basil. Serve immediately.

Note

Sustainable pollock can be found in Japan, the US and Europe. If you can’t get your hands on some, we recommend substituting for other varieties like whiting, flathead or bream.

Serving suggestion: We think this fish recipe would taste great with this Lentil, Zucchini and Mint Salad.

Recipe from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost and Holly Davidson, published by Kyle Books, Hardback RRP $39.99.

Backed Pollock Recipe

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