2-4 Pollock fillets (Depending on size, allow 1 or 2 per person)
3 teaspoons Salt
3 teaspoons Caster sugar
4 teaspoons Rosemary (Finely chopped)
1 tablespoon Olive oil
1 tablespoon Fresh Parley (Finely chopped)
8-10 Cherry tomatoes
Mix together the rosemary, sugar and salt
Coat the fillets well on both sides and lay out on a flat baking sheet or tray covered with cling film.
Place in the fridge for 30-45 minutes to cure
Remove from the fridge, rinse each fillet well and wrap tightly in food quality cling film.
Return the fillets to the fridge - they will firm up in 30 minutes or so, but can be left for a few hours if necessary
Heat the oven to 180C
Put the tomatoes on a baking tray drizzled with a little of the olive oil.
After the tomatoes have cooked for 5 minutes or so, heat the rest of the oil in an oven proof skillet
Fry the fish, service side down for 2 minutes, then turn and cook for a further minute
Place the skillet in the oven and cook for a further 5 minutes or so until the fish is opaque and flaky
Serve garnished with parsley
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