Whole Baked Pollock with Early Summer Veggies


Serves 2

A summery and easy way to enjoy the full flavour of a whole white, affordable and sustainable caught fish!




  • Whole Pollock (approx 600g)
  • Red Torpedo Onions
  • Lemon x 1
  • Marsh Samphire
  • Cherry Tomatoes


Preheat the oven to 200 C/gas mark 6

Slice up the half of the lemon, and stuff inside fish. Cut up the cherry tomatoes into half, and slice up the torpedo onions. Turn the onions, tomatoes and rinsed samphire into a baking tray, seasoning with salt, pepper & olive oil. Squeez in the half remaining lemon, and put the shell into the tray along with the veggies.

Season the inside of the fish with salt and pepper and place in the baking tray on top of the veggies.

Bake in the oven for 30 minutes, until the flesh easily parts from the bones.

Optionally serve with Cous Cous.


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