Spiced pollock, roasted butternut squash and chickpea salad
Pollock hasn’t always been a popular fish, but in fact I love using it with stronger flavours like this spice mix and it holds its flavour well.
It is a great alternative to cod and haddock, as we know they are in short supply.
The chickpeas add protein and complex carbohydrates and the butternut squash is full of beta carotene.
By Sophie Michell
Printable version A4 | A5 | Index card
See products for this recipeInstructions
-
1
Firstly place the fillets of pollock into a bowl and spread over the paste; make sure it gets all over the fish on both sides, then preheat the oven to 250C.
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2
Pop the butternut squash on to a tray, drizzle with oil, season and roast for 20 minutes, until golden round the edges.
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3
While the squash is cooking mix the chickpeas, mango chutney, yoghurt and mint together and season.
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4
Heat the grill up and place the fillets on a baking tray, season and then grill for about 6/8 minutes, depending on the thickness, until cooked throughout.
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5
Pile up the squash, salad, and then fish, top with a big scoop of the chickpea mix and serve.
Ingredients
- 4 pollock fillets
- 1 tbsp tikka masala paste
- 1 tbsp olive oil
- 350g butternut squash, peeled and sliced
- 250g rocket leaves
- 150g chickpeas
- 1 tbsp mango chutney
- 100ml natural yogurt
- 1 tbsp fresh chopped mint
Serves 4
Total time required
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- Cooking time:
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3+* Product life guaranteed for 3 days including delivery day, with an average of 3.5 days.
Wild Rocket Waitrose 110g
£1.99
Price per 100g: £1.81
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82p
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Low Fat Natural Yogurt essential Waitrose 500g
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Butternut Slices Waitrose 350g
£1.79
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£1.39
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Ocado Alaskan Pollock Fillets Typical weight: 300g
Typical price £1.80
Price per kg: £5.99
Recipes published with permission from Sophie Michell.
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