Cook the Young’s Florentine crusted pollock in the oven as indicated on pack.
Peel and cut butternut squash into wedges, mix with olive oil, a sprig of thyme & seasoning. Roast in oven at 200C for 20 to 25 minutes.
Add fresh green beans and sugar snap peas to salted boiling water and cook for 3 to 4 minutes, then drain.
Finely chop shallots and sweat gently in frying pan with butter for a couple of minutes, add greens, mix and season to taste.
Enjoy with a well chilled Pinot Grigio.
- 2 Young’s Gastro Florentine Crusted Alaskan Pollock Fillets
- 1 butternut squash
- 1 splash olive oil
- 1 small handful fresh thyme
- 150g green beans
- 100g sugarsnap peas
- 1 shallot
Total time required
- Cooking time:
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Recipe kindly supplied by Young's Seafood.
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