Baked pollock with anchovy crumbs

Top white fish fillets with a tangy garlic and rosemary breadcrumb topping and roast until crispy

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 127
  • fat 3g
  • saturates 0g
  • carbs 6g
  • sugars 0g
  • fibre 0g
  • protein 19g
  • salt 0.9g


  • 50g crustless white bread (ours was from a tiger loaf)
  • 2 garlic cloves, roughly chopped
  • 6 anchovy fillets in oil from a jar, drained
  • 2 tsp olive oil
  • 2 tsp chopped rosemary leaves
  • 4 skinless frozen pollock fillets (about 400g)
  • salad or new potatoes and green beans, to serve


Sustainable fish

You can use any sustainable white fish for these recipes – such as haddock, cod or any other firm white fish. 

Why choose pollock?

With its white flesh, sweet flavour and medium flaky texture, pollock – a member of the cod family – is a useful, readily available fish for the home cook. You may have already encountered it in fish fingers and pies, and it is widely considered sustainable. If you can’t find it on the fish counter, look for it in the freezer, where it can be found as boneless flaky fish fillets. 


  1. Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and set aside.

  2. Tear the bread into a food processor, add the garlic, anchovies, oil and rosemary, then season and pulse to make rough crumbs. Arrange the frozen fillets spaced apart on the baking tray and pile the crumbs on top. Bake for 22-25 mins until the fish is cooked and the topping crispy. Serve with a salad or new potatoes and green beans.

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