Smoky pollock with spinach
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Paprika
2 teaspoon(s), level
Garlic
4 clove(s), thinly sliced
Chilli, green or red
½ individual, deseeded and finely chopped
Parsley, fresh
1 tablespoon(s), chopped
Pollock, raw
4 fillet(s)
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small, thinly sliced
Chorizo Sausage
80 g, finely chopped
Red pepper
1 medium, deseeded and finely chopped
Tomato
1 large, roughly chopped
Spinach
200 g
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.