Ingredients:

  • 4 (approx. 150g / 5-6 oz each) Pollock Fillets (skin on or off, thawed and patted dry)
  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • ½ tsp (2.5 g) Fine Sea Salt
  • ¼ tsp (1 g) Freshly Ground Black Pepper
  • 4 tbsp (56 g) Unsalted Butter, melted
  • ½ cup (50 g) Panko Breadcrumbs
  • 2 tbsp (10 g) Fresh Parsley, finely chopped
  • 1 tbsp (5 g) Fresh Dill, finely chopped
  • Zest of 1 large Lemon
  • 1 small Garlic Clove, minced (approx. 1 tsp / 5 g)

Instructions:

  1. Prepare the Oven and Baking Sheet: Preheat oven temperature to 200°C / 400°F (Gas Mark 6). Line a standard baking sheet with parchment paper for easy cleanup.
  2. Prepare the Fish Base: Ensure the pollock fillets are thoroughly patted dry using kitchen roll. Place the fillets on the prepared baking sheet. Drizzle evenly with the 1 tbsp of olive oil, then season lightly with salt and pepper.
  3. Mix the Panko Crust: In a small mixing bowl, melt the butter. Stir in the minced garlic and lemon zest. Fold in the Panko breadcrumbs, chopped parsley, and chopped dill. Mix thoroughly until the Panko is evenly coated and looks like coarse, damp sand.
  4. Apply and Bake: Gently press a generous portion of the Panko mixture onto the top surface of each pollock fillet, ensuring a thick, even layer. Place the baking sheet into the preheated oven and bake for 12 to 15 minutes, or until the internal temperature reaches 63°C (145°F) and the Panko topping is golden brown and crunchy.
  5. Rest and Serve: Remove the fish from the oven and allow it to rest on the sheet for 3 minutes. Drizzle the fillets with fresh lemon juice just before serving.