How do I cook pollock and is there a nice way to prepare it?
I just made broccoli and cheeseI used cheese whizThat would eliminate adding mayoI would make sure to have 3 ozper personNot everyone of the 20 people will take the broccoliYou want to make sure that you don't boil it too longJust long enough to be fork tender.
Grilled Parmesan Pollock 100g Parmesan cheese 50g butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/4 teaspoon salt 1kg pollock fillets 1 Preheat your oven's grillGrease a grill pan or line pan with aluminium foil 2 In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juiceSeason with dried basil, pepper and saltMix well and set aside 3 Arrange fillets in a single layer on the prepared panGrill a few inches from the heat for 2 to 3 minutesFlip the fillets over and grill for a couple more minutesRemove the fillets from the oven and cover them with the Parmesan cheese mixture on the top sideGrill for 2 more minutes or until the topping is browned and fish flakes easily with a forkBe careful not to over cook the fish Baked Fish with Vegetables and Herbs 3 tablespoons olive oil 3 onions, thinly sliced 1 red pepper, thinly sliced 1/2 green pepper, thinly sliced 3 shallots, thinly sliced 1/2 courgette, thinly sliced 1/2 yellow courgette, thinly sliced 1 large tomato, diced 85g (3 oz) black olives, halved 2 tablespoons balsamic vinegar salt and freshly ground black pepper to taste half a bunch fresh chives, chopped half a bunch fresh basil leaves, chopped half a bunch fresh coriander, chopped 1kg (2 lb) pollock fillets (or any other firm fish) 1 Preheat oven to 180 C / Gas mark 4 2 Heat oil in a large frying panStir in onions, red and green peppers and shallotsSauté 3 minutesSir in courgette, tomato, olives and balsamic vinegarSauté until vegetables are just tenderSeason with salt and pepper to taste 3 Spread 1/2 of the vegetables into an oiled 23x30cm (9x12 in) baking dishCover the vegetables with half of the herbs 4 Arrange the fillets on top of the vegetables and herbsSpread the remaining vegetables, then herbs, over the fishCover the dish with aluminium foil and bake for 25 minutes.
I just made broccoli and cheeseI used cheese whizThat would eliminate adding mayoI would make sure to have 3 ozper personNot everyone of the 20 people will take the broccoliYou want to make sure that you don't boil it too longJust long enough to be fork tender.
Grilled Parmesan Pollock 100g Parmesan cheese 50g butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/4 teaspoon salt 1kg pollock fillets 1 Preheat your oven's grillGrease a grill pan or line pan with aluminium foil 2 In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juiceSeason with dried basil, pepper and saltMix well and set aside 3 Arrange fillets in a single layer on the prepared panGrill a few inches from the heat for 2 to 3 minutesFlip the fillets over and grill for a couple more minutesRemove the fillets from the oven and cover them with the Parmesan cheese mixture on the top sideGrill for 2 more minutes or until the topping is browned and fish flakes easily with a forkBe careful not to over cook the fish Baked Fish with Vegetables and Herbs 3 tablespoons olive oil 3 onions, thinly sliced 1 red pepper, thinly sliced 1/2 green pepper, thinly sliced 3 shallots, thinly sliced 1/2 courgette, thinly sliced 1/2 yellow courgette, thinly sliced 1 large tomato, diced 85g (3 oz) black olives, halved 2 tablespoons balsamic vinegar salt and freshly ground black pepper to taste half a bunch fresh chives, chopped half a bunch fresh basil leaves, chopped half a bunch fresh coriander, chopped 1kg (2 lb) pollock fillets (or any other firm fish) 1 Preheat oven to 180 C / Gas mark 4 2 Heat oil in a large frying panStir in onions, red and green peppers and shallotsSauté 3 minutesSir in courgette, tomato, olives and balsamic vinegarSauté until vegetables are just tenderSeason with salt and pepper to taste 3 Spread 1/2 of the vegetables into an oiled 23x30cm (9x12 in) baking dishCover the vegetables with half of the herbs 4 Arrange the fillets on top of the vegetables and herbsSpread the remaining vegetables, then herbs, over the fishCover the dish with aluminium foil and bake for 25 minutes.
