Photo of Smoky pollock with spinach by WW

Smoky pollock with spinach

3 - 4
PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
Pollock – a sustainable alternative to haddock or cod – is a good fish to have in the freezer. Try it cooked from frozen in this smoky, spicy bake.



1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoons


2 teaspoons, level


4 clove(s), thinly sliced

Chilli, Green or Red

½ individual, deseeded and finely chopped

Parsley, fresh

1 tablespoons, chopped

Pollock, raw

4 fillet(s)

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

1 small, thinly sliced

Chorizo Sausage

80 g, finely chopped

Red pepper(s)

1 medium, deseeded and finely chopped


1 large, roughly chopped


200 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper.
  2. In a shallow bowl, mix together half the lemon zest and juice, 1 teaspoon of the smoked paprika, the crushed garlic clove, and the chilli and parsley. Season well, then add the fish to the bowl and turn gently to coat.
  3. Put the fish on the prepared baking tray and roast for 25-30 minutes until cooked through.
  4. Meanwhile, set a pan over a medium heat and mist with cooking spray. Fry the onion, chorizo, red pepper and sliced garlic cloves, then cook for 5 minutes until starting to soften. Add the tomato, remaining smoked paprika and 150ml boiling water from the kettle. Bring to a simmer and cook for 5 minutes.
  5. Add the spinach and cook for 5-8 minutes until wilted. Season to taste and stir through the remaining lemon zest and juice.
  6. Divide the vegetables between plates, top with the baked fish and serve.