Florentine Crusted Alaskan Pollock Fillets with Butternut Squash Wedges
By not-recognized
Published on 13 October 2022
Flaky Alaskan Pollock fillets topped with gruyere cheese and spinach, finished with a crunchy cheddar cheese and wholegrain mustard breadcrumb crust.Time and servings
30 minsTotal time
2Servings
30 minsCooking time
Ingredients
- 2 crusted pollock fillets
- 1 butternut squash
- 1 splash of olive oil
- 1 small handful of fresh thyme
- 100 g of sugarsnap peas
- 1 shallot
- 150 g of green beans
Method
Step 1
Cook the Young’s Florentine crusted pollock in the oven as indicated on pack.Step 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.Step 3
Add fresh green beans and sugar snap peas to salted boiling water and cook for 3 to 4 minutes, then drain.Step 4
Finely chop shallots and sweat gently in frying pan with butter for a couple of minutes, add greens, mix and season to taste.Step 5
Enjoy with a well chilled Pinot Grigio.