Baked Cornish Pollack with Mushroom Ketchup & Broccoli
A wonderful ,and slightly unusual, way to enjoy the majestic mushroom, a treat for fungi fans (and fish lovers) everywhere.
- Dish Type: Main
- Preparation time: 10 mins
- Cooking time: 40 mins
- Difficulty: Easy
- Cuisine type: British
- 2 x 160g Cornish Pollack portions
- 300g Potatoes
- 1 x Red Onion
- 150g Chestnut Mushrooms
- 200ml pot of Fish Stock
- 100ml pot of Mushroom Ketchup
- 160g Broccoli
- 5g Sage Leaves
- Preheat your oven to 200oC.
- Peel and thinly slice the potatoes and onions. Mix them together with some salt and pepper, for seasoning, and drizzle with a tablespoon of rapeseed oil. Toss them together, to ensure an even coating and spread them over the base of a roasting tin. Add the pot of fish stock.
- Cook in the oven for 15 minutes. Meanwhile, cut your chestnut mushrooms in half. Add the mushrooms and sage leaves to the roasting tin and cook for a further 10 minutes.
- Reduce the oven to 180oC. Season the Pollack fillets and add them to the roasting tin. (Tip: You may like to place a thin slice of lemon on each fillet at this point).
- Return to the oven and cook for 10 – 12 minutes, until your fish is thoroughly cooked through.
- Whilst the dish is undergoing its final cook, steam the broccoli for a few minutes until tender.
- Remove the roasting tin from the oven Divide the fish and roasted vegetables between two plates, along with the mushroom ketchup. Serve the steamed broccoli on the side.
Nutrition per serving
- Per Serving 392(kcal) / 1657(kJ)
- Fat 7.2g
- Saturates 3.8g
- Carbs 29.2g
- Sugars 6.5g
- Protein 49.3g
- Salt 0.59g