Pollock, Spring Onions and Olives

March 15, 2010

A great spring dish:

1 teaspoon extra virgin olive oil
2 x 6 oz Pollock fillets
16 stoned black olives, washed and finely chopped
2 tablespoon chopped parsley
1 tablespoon chopped dill
1 bunch of spring onions, finely chopped
2 chillies, finely diced
Juice and zest of 1 lime
Ground black pepper
¼ pint tomato juice
¼ pint fish stock

1. Preheat the oven to 230C. Lightly oil a baking dish and place the pollock in the bottom.

2. In a bowl, combine the olives, herbs, spring onions chillies and lime zest with the lime juice and spread over the top of the cod.

3. Season with pepper, pour the tomato juice and fish stock around the fish, and bring to the boil over a medium heat.

4. Place the dish in the preheated oven and cook for 12 minutes. Serve immediately, using the juices as a sauce, along with a herbed leaf salad.

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