POLLOCK WITH A CRUSTY TOPPING
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2 x 200g pollock fillets
20g parmesan cheese
2 sun-dried tomatoes, chopped
50ml olive oil
Mix the breadcrumbs with the grated parmesan cheese and then rub through some of the olive oil to moisten the breadcrumb mix.
Grease a tray, lay the pollock fillets on it side by side and lightly brush them with oil.
Spread the pesto on top of the fillets, then scatter the sun-dried tomatoes on top of the pesto. Now top each of the fish fillets with the breadcrumb mix prepared earlier.
Place the ingredients under a preheated grill and cook until the breadcrumbs just start to colour, then place in an oven at 180C for five minutes, or until the fish is just cooked.
SEABASS WITH BOMBAY POTATOES AND FRIED EGG
2 seabass fillets
2 large potatoes peeled and diced into 1cm chunks
1 clove garlic crushed
½ chilli, sliced
1tbsp curry powder
½tsp mustard seeds
1tsp grated ginger (optional)
3 spring onions, sliced
Boil the potatoes in salted water until just tender but retaining a slight bite, then drain.
Slash the skin of the seabass three of four times, then brush the fillets with oil and season. Cook under a preheated grill, skin side up, until the skin is crispy and then turn over and cook the flesh side for one minute.
Heat a little oil in a non-stick pan, add the mustard seeds and allow to pop. Next add the ginger, garlic, chilli and curry powder, cook for one minute, then add the potatoes. Continue to cook, turning gently until they are brown and crispy. Remove from heat.
Fry the eggs.
Spoon some potatoes onto a plate and top with a seabass fillet, then a fried egg.