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