Transfer the pollock to a baking tray, place the anchovy fillets on top, sprinkle with the breadcrumbs and drizzle with the remaining olive oil. Roast in the oven for 12 -15 minesut, or until the ...

Mix the salt, cayenne pepper and turmeric together and sprinkle over both sides of the fish fillets. Cover and leave aside while you make the sauce. Heat the olive oil in a saucepan. When it is ...

Fillets can be cooked with the skin on or off, but if leaving the skin on it’s best to scale the fish before cooking. Pollack will also need pin-boning either before or after cooking.