Almond-crusted pollock with tahini, potatoes and cavolo nero
- Published: 7 Feb 23
- Updated: 18 Mar 24
Alaska pollock is a firm white fish that, thanks to its sustainability credentials and lower price point, is a brilliant alternative to cod or haddock. Here, we’ve topped it with a nutty spiced crumb that protects the delicate flesh while baking and offers up bags of flavour.
Check out Gill Meller’s luxurious pollock fish pie.
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Serves 2 -
Hands-on time 15 min. Oven time 30 min
Nutrition
- Calories
- 771kcals
- Fat
- 35.9g (7g saturated)
- Protein
- 40.7g
- Carbohydrates
- 66g (4.3g sugars)
- Fibre
- 10.9g
- Salt
- 0.6g
delicious. tips
The Marine Conservation Society’s Good Fish Guide is a simple online tool that uses a traffic light rating system to help you make ocean-friendly seafood choices. Head to mcsuk.org/goodfishguide to find out more.
Before you start cooking, remove the fish from their packaging and sit on a plate lined with kitchen paper. Allowing the fillets to air-dry a little will help them take on seasoning and give a better texture once cooked.
Don’t waste it: Keep your cavolo nero stalks for stock or very finely chop them and add to a stir-fry.
Easy Swap: use kale or cabbage instead of cavolo nero if you prefer
“Alaska pollock is one of the biggest fisheries in the world, with around 3 million tonnes landed every year. Despite this staggering total, it’s a poster child for sustainable fishing with most of the Alaska pollock you can buy carrying the Marine Stewardship Council’s blue tick. While these fish are caught with huge nets, they don’t touch the seabed so there’s little collateral damage to the marine environment.
As you would guess from such huge and consistent catches, Alaska pollock finds its way into some well-known favourites, such as fish fingers. It’s a hugely efficient business too, with all the trimmings turned into surimi (crab sticks). Normally found in the freezer aisle, if you’re after a budget-friendly, mild flavoured, flaky white fish, it’s a brilliant option.”
– Jack Clarke, Sustainable Seafood Advocate at the Marine Conservation Society