50 minutes
A delicious and healthy Mediterranean-inspired dish featuring herb-crusted pollock served with a roasted vegetable medley.
Potatoes, scrubbed and cut into wedges
0 oz
Onion, halved and sliced
each
Garlic Clove, roughly chopped
each
teaspoons
tablespoons
Lemon, cut into wedges
each
Tomatoes, cut into wedges
each
Pollock Fillets, fresh skinless
0 oz
Flat Leaf Parsley, roughly chopped
handful
1. Preheat the Oven
Set your oven to 200°C (convection setting 180°C) or Gas Mark 6. Prepare a roasting tin by the side.
2. Roasting the Veggies
In the roasting tin, combine the potato wedges, sliced onion, chopped garlic, oregano, and olive oil. Toss with hands to ensure all pieces are well coated with oil and seasonings. Place the tin in the oven for 15 minutes. After 15 minutes, carefully turn the vegetables over for even roasting. Continue to bake for an additional 15 minutes until the veggies start to turn golden and tender.
3. Adding Flavors and Fish
Add the lemon and tomato wedges to the roasting tin and return to the oven for another 10 minutes. This will allow all the flavors to meld together. Place the pollock fillets on top of the roasted vegetables and bake for a final 10 minutes, or until the fish flakes easily with a fork.
4. To Serve
Sprinkle the freshly chopped parsley over the cooked dish for a burst of color and fresh flavor.
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