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Florentine Crusted Alaskan Pollock Fillets with Butternut Squash Wedges

Florentine Crusted Alaskan Pollock Fillets with Butternut Squash Wedges

By not-recognized
 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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Time and servings

Total time
Servings
Cooking time

Ingredients

7 total
  • 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

5 steps

  1. Step 1

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

  2. 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.

  3. Step 3

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

  4. 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.

  5. Step 5

    Enjoy with a well chilled Pinot Grigio.