Robin Ellis

This is a variation on a recipe from The River Café Cookbook Easy.
.

Pollock steaks at the ready!

I’ve substituted pollock for monkfish (it’s on the list of sustainable fish) and added a sliced tomato which melds well with the oil, anchovy and lemon base. In the summer, sweet little cherry tomatoes halved add even more colour and taste.

Find the fish!

For 2

2 pollock steaks–rinsed and patted dry (you could try fillets–though the bone in the steaks adds flavour I think)

A good handful of rosemary sprigs

1 lemon–sliced thinly

2 anchovy fillets–mashed to a pulp

1 largish tomato–sliced thinly (you can use a couple of tinned tomatoes–roughly chopped)

3 tablespoons of olive oil

Salt and pepper

Heat the oven to 220c/420f

• Put the lemon slices in a bowl and season them with salt and pepper–add a tablespoon of olive oil and mix carefully but thoroughly.
• In a small, shallow oven tray heat about a tablespoon of olive oil.
• Spread the rosemary over the base.
• Place the fish steaks on top and season lightly.
• Spread half the the anchovy pulp on each and cover them with the lemon slices.
• Arrange the tomato slices round the outside and drizzle the remaining tablespoon of olive oil over them.
• Roast in the middle of the oven for  about 10 minutes–the time depends on the thickness of the steaks.

(We had a fennel, radish and celery salad with these for lunch today–dressed with of a tablespoon of lemon juice blended with half a teaspoon of Dijon mustard, seasoned and then mixed with 3 tablespoons of olive oil. Big hit with Meredith.)