Oven Baked Pollack with Herb Salsa
Any leftover salsa will keep in the fridge for 4-5 days and will be delicious with lots of other fish or meat dishes.
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Cooking tools:
- Roasting pan
- Microplane
- Can opener
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Oven
- Serving platter
- Plate
Ingredients
- 4 x 150g pollack fillets (skin removed)
- 2 heads of fennel
- 1 x 400g tin of puy lentils
- 400 g cherry tomatoes (halved)
- 1 garlic clove (peeled and chopped)
- 1 tablesp. olive oil
- Salt
- freshly ground black pepper
- Zest and juice of ½ lemon
- 1 small shallot (finely chopped)
- 1 garlic clove (crushed)
- 150 ml olive oil
- A handful fresh parsley (finely chopped)
- A handful fresh coriander (finely chopped)
- 1 tablesp. chopped fresh chives
- 2 teasp. Dijon mustard
- crusty bread
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