Herb-crusted Alaska pollock with cauliflower mash

Ingredients

For 1 serving

• Alaska pollock200 g
• Cauliflower250 g
• Potatoes100 g
• Corn flour15 g
• Parsley5 g
• Thyme2 g
• Extra virgin olive oil12 g
• Nutmegto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: October – March

Method

1. Preheat a conventional oven to 200 °C and put a pan of water on to boil.
2. Break the cauliflower into florets and peel the potatoes, cutting them into roughly 3 cm pieces. When the water boils, salt it and cook everything over medium heat for 15 minutes, until very tender.
3. Meanwhile chop the parsley and thyme leaves and mix them with the cornmeal and a pinch of salt.
4. Pat the Alaska pollock fillets dry, press them into the coating and lay them in a baking dish greased with half the oil.
5. Bake for 12 minutes, until the crust is golden and the fish flakes.
6. Drain the cauliflower and potatoes well and blend them with the remaining oil, a grating of nutmeg, salt and pepper until the purée is smooth. Serve the fish on the purée.