Florentine Crusted Alaskan Pollock Fillets with Butternut Squash Wedges

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Florentine Crusted Alaskan Pollock Fillets with Butternut Squash Wedges

 Flaky Alaskan Pollock fillets topped with gruyere cheese and spinach, finished with a crunchy cheddar cheese and wholegrain mustard breadcrumb crust.

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Instructions

  1. 1

    Cook the Young’s Florentine crusted pollock in the oven as indicated on pack.


  2. 2

    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.


  3. 3

    Add fresh green beans and sugar snap peas to salted boiling water and cook for 3 to 4 minutes, then drain.


  4. 4

    Finely chop shallots and sweat gently in frying pan with butter for a couple of minutes, add greens, mix and season to taste.


  5. 5

    Enjoy with a well chilled Pinot Grigio.


Ingredients

  • 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

Serves 2

Total time required Total time:

  • Cooking time:
 

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7 products

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Recipe kindly supplied by Young's Seafood.

Young's Seafood

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