Baked Pollock With Anchovy Crumbs Food

BAKED POLLOCK WITH ANCHOVY CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment and set aside.
• Tear the bread into a food processor, add the garlic, anchovies, oil and rosemary, then season and pulse to make rough crumbs. Arrange the frozen fillets spaced apart on the baking tray and pile the crumbs on top. Bake for 22-25 mins until the fish is cooked and the topping crispy. Serve with a salad or new potatoes and green beans.

BAKED POLLOCK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray it with cooking spray.
• Season fish fillets with herbs, salt, and pepper. Place on the prepared baking sheet.
• Mix sour cream, Parmesan cheese, and melted butter together in a small bowl. Apply sour cream mixture to each fillet.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 25 minutes.

HARD-COOKED EGGS WITH CRISP ANCHOVY CRUMBS

Steps:

• Preheat the oven to 350°F
• In a large saucepan, cover the eggs with water and bring to a simmer.
• Cook over moderate heat for 8 minutes.
• Drain the eggs, return them to the pan and shake the pan to crack the shells all over.
• Fill the pan with cold water and let the eggs cool for 3 minutes.
• Drain and peel the eggs; pat dry.
• Meanwhile, in a small bowl, blend together the mayonnaise, garlic and one-third of the minced anchovies.
• In a small skillet, melt the butter over moderate heat.
• Add the remaining minced anchovies and cook, stirring, until they break down, about 1 minute.
• Stir in lemon zest and brioche crumbs and transfer to a rimmed baking sheet.
• Bake the crumbs until golden brown and crisp, about 2 minutes.
• Halve the eggs and arrange on a platter.
• Dollop 1/4 teaspoon of the mayonnaise on each egg yolk.
• Top each with the anchovy crumbs and parsley and serve.
• MAKE AHEAD:.
• *The hard-cooked eggs and anchovy mayonnaise can be refrigerated separately overnight.*.

ANCHOVY BREADCRUMB TOPPING

Steps:

• Heat the olive oil, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container.
• Serve over soups or casseroles.

BREADED POLLOCK FILLETS FOR 2

Steps:

• If your fillets are frozen, thaw in advance.
• When your fillets are ready to prepare, preheat your oven to 350F degrees and lightly grease a shallow pan.
• Melt your butter, and set aside.
• Take a large plate (NOT PAPER) and pour breadcrumbs on to plate.
• Add spices to breadcrumbs and mix through with your fingers.
• Add butter to breadcrumbs and mix through with fingers again.
• Melt the other 1/2 teaspoon butter.
• Take melted butter (allow to cool a little so you do not burn your fingers!!!) and lightly spread over the fillet and then roll fillet in breadcrumbs.
• Pat breadcrumbs into both sides of the fillet over and over again until nicely coated.
• Put fillets on pan and bake for 20 minutes, or until fish flakes nicely.
• Enjoy alone or with your favorite sauces!

SPAGHETTI WITH ANCHOVIES AND CRISP GARLIC CRUMBS

Steps:

• Add the spaghetti to a large saucepan of salted boiling water, boil, uncovered, until just tender, drain.
• Meanwhile, remove and discard the crusts from the bread, blend or process the bread into crumbs.
• Melt the butter in a medium frying pan, add the garlic and crumbs; cook, stirring, until well browned.
• Toss the hot pasta with the anchovies, rind, juice, chives, oil and crumbs.
• Season to taste with salt and pepper.
• Serve immediately with lemon wedges, if desired.