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Holiday Cooking Guide: Lemon & Parsley Pollock

In recent years pollock hasĀ been touted by the Marine Conversation Society as a sustainable alternative to cod. Sainsbury’s tried a marketing ploy designed to give it some gallic flare through renaming itĀ ‘colin’ – the French word for hake.

At Ladram our anglers know it as pollock and they are often in ready supply off our pebbled beach.

So, if you are fortunate enough to land a pollock and are thinking ‘what comes next?’ this tastyĀ recipe shouldĀ help you out.

Lemon & Parsley Pollock Recipe

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BBQ or grill bbq-grill-icon 15 mins cooking time Clock icon for cooking
Serves 4 people Ā cooking for people 4 Ā SustainableĀ seafood sustainable fish icon

Ingredients for the marinade

  • 1 lemon
  • Knob of butter
  • Small handfulĀ of parsley
  • 12 small vine tomatoes

Ingredients

  • 2 pollock / 4Ā pollock fillets (1 per person)
  • Salad
  • Boiled potatoes

Preparation Instructions

  1. Place fillets in a bowl and add squeezed lemon and chop parsley Ā – leave to marinate for 20-30 minutes.
  2. Take 2 sheets of tin foil and turn up edges to avoid any juice spilling.
  3. Lay 2 fillets onĀ each sheet, add the vine tomatoes and any left over juice and then place a small knob of butter on each fillet.
  4. Carefully wrap up tin foil to create a sealed parcel that can be placed onto the grill or barbecue.
  5. Place the 2 tin foil parcels ontoĀ a pre-heated grill or barbecue and leave to cook for 15 mins.
  6. Once cooked carefully remove parcels from grill and leave for several minutes toĀ allow the foil to cool.
  7. Serve fish and vine tomatoes with boiled potatoesĀ and green salad.

 

 

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