Name: Pollock with parsley sauce & crisp bacon
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 2
Cuisine: British
Ingredients: 1 tbsp plain flour; 2 x 200g/8oz thick pollock fillets, skin on; 1 tbsp sunflower oil; 4 rindless rashers good streaky bacon; 200ml whole milk; ½ medium onion quartered; 1 bay leaf; 1 tbsp butter; 1 tbsp plain flour; nutmeg for grating; small bunch curly parsley chopped

Home
Recipes
Pollock with parsley sauce & crisp bacon

Pollock with parsley sauce & crisp bacon

Valentine Warner

Save recipe

Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

Plus infusing

A star rating of 3.9 out of 5.8 ratingsRate

loading...

Pollock makes a delicious alternative to cod - it's easy on the wallet too

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Lemony rice & peas

A star rating of 4.3 out of 5.23 ratings

Basic fondant potatoes

A star rating of 5 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp plain flour
2 x 200g/8oz thick pollock

fillets, skin on
1 tbsp sunflower oil
4 rindless rashers good streaky bacon

For the parsley sauce

200ml whole milk
½ medium onion

quartered
1 bay leaf
1 tbsp butter
1 tbsp plain flour
nutmeg

for grating
small bunch curly parsley

chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal434
fat22g
saturates9g
carbs17g
sugars6g
fibre1g
protein44g
salt1.93g

Method

step 1

To make the sauce, pour the milk into a medium pan and add the onion and bay leaf. Bring to a gentle simmer on the hob and cook for 5 mins. Turn off the heat, then leave to stand for 30 mins. When cool, remove the onion and bay leaf.
step 2

To prepare the fish, toss the flour, a pinch of salt and a couple of twists of black pepper in a large bowl. Add the fish, skin-side down, to coat the skin lightly in the flour. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the fish, skin-side down, and the bacon. Cook the fish for 5-6 mins or until the skin is crisp and it is almost completely opaque – there should be a couple of fingers’ width of uncooked fish running down the centre. Cook the bacon until it is really crisp, turning once, then remove and drain on kitchen paper.
step 3

Meanwhile, finish making the parsley sauce. Melt the butter in a small pan and stir in the flour. Cook for 30 secs. Slowly add the milk to the pan, stirring. Simmer gently for 5 mins, stirring continuously. Season with a good grating of nutmeg, salt and pepper. Keep warm over a low heat, stirring occasionally.
step 4

Flip the pollock over, reduce the heat slightly and cook on the other side for a further min or so until just cooked. Increase the heat under the sauce until it begins to bubble. Stir in the parsley and add a little extra milk if the sauce seems too thick. Season a little more if you like.
step 5

Place the fish on 2 warmed plates. Spoon over the sauce and place the bacon on top. Serve.

RECIPE TIPS

POLLOCK KNOW-HOW

Pollock has a texture and flavour similar to cod but is completely sustainable and approved by the Marine Stewardship Council – look for the white tick logo on packs of fish. Pollock is available most of the year and can increasingly be bought as fillets in supermarkets – it will cost £4-£5 for two.

Recipe from Good Food magazine, March 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now