Baked Pollock with Olive and Tomato Crust and Roast Potatoes

Juicy pollock under a crispy crust of olives, tomatoes and herb crumbs, served with golden roast potatoes. An uncomplicated baked fish for everyday cooking.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 400 g pollock fillet
• 500 g waxy potatoes
• 250 g cherry tomatoes
• 50 g black olives, pitted
• 40 g breadcrumbs
• 1 Stück garlic clove
• 1 Stück organic lemon
• 1 Bund parsley
• 4 EL olive oil
• salt
• pepper

Method

1. Preheat the oven to 200 °C conventional heat and line a baking sheet with baking paper.
2. Wash the potatoes and cut them into wedges about 1 cm thick. Toss with 2 tbsp olive oil, salt and pepper and spread them on the baking sheet. Pre-bake for about 15 minutes.
3. Roughly chop the olives, finely grate the garlic and finely chop the parsley. Scrub the lemon under hot water and grate the zest.
4. Mix the breadcrumbs with olive oil, garlic, olives, parsley, lemon zest, salt and pepper until you have a crumbly mixture.
5. Pat the pollock dry, season with salt and pepper, and place it on the baking sheet next to the potatoes. Halve the cherry tomatoes and add them as well.
6. Spread the herb crumbs evenly over the fish and bake everything for another 12 to 15 minutes, until the fish flakes easily and the potatoes are golden brown.
7. Squeeze the lemon and drizzle the fish with a little of the juice before serving.