Baked Pollack fillets with a Dubliner cheddar crust on a bed of wilted spinach

Baked Pollack fillets with a Dubliner cheddar crust on a bed of wilted spinach

Print

byBrooks Hotel

of Drury St, Dublin City  

It’s difficult to encapsulate the qualities that make a great hotel. Is it large luxurious rooms, exemplary service, the chef, the kitchen, or the s Read More
Share:
Prep Time

20 Minutes

Cooking Time

15 Minutes

Serves

1-2 People

Ingredients

  • 2 x 6oz fillet of Pollack
  • 200g washed and dried spinach
  • 50ml of your favourite béchamel
  • 40g breadcrumbs
  • 15g soft butter
  • 20g grated cheddar cheese
  • Salt and pepper
  • Lemon

Method

Pre-heated oven at 170°C.
Preparing the fish fillets: Season the fillets with salt and pepper and a squeeze of lemon juice. Place onto a lightly buttered baking sheet or oven proof dish flesh side down and bake for 8-10 minutes. Remove the fish from the oven you should be able to peel the skin of easily. Place the cheese crust on each of the fillets and return to the oven until golden brown approx 3-4 mins. Place under a grill if necessary.
To make the cheddar crust: Mix the breadcrumbs cheddar and butter add a little lemon juice and cracked black pepper- the mix should be dry and hold shape when pressed slightly.
Cooking the spinach: Place in a microwave bowl season lightly with salt and pepper and cook for 1 to 2mins at high heat and drain of excess juices add the béchamel, check your seasoning and reheat.
To Serve: Warm two plates. Place the spinach in the centre of both plates set the fillets of fish on top. Serve with lemon on the side.

You may also like

  • Simnel Cake

    Ballymaloe House is home to the cooking dynasty of the Allen family, so you know you are in for a gastronomic treat when you dine here. This elegant country house has all the elements you will need to enjoy a relaxing full of great hospitality and of...
  • Traditional Roast Beef Dinner

    The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history...
  • Bury the Hatchet Whiskey Cocktail

    Introduce yourself to the wonderful world of Irish Whiskey with this wonderful cocktail featured in Monika Coghlan's Craft Cocktails book.