Baked Pollock with Crunchy Anchovy Crumbs, Garlic and Rosemary

• white bread without crust50g g

  (in our case – from “tiger” bread)

• garlic cloves↗2

  coarsely chopped

• anchovy fillets↗6

  drained from oil

• olive oil↗2 ч. л. tsp
• chopped rosemary2 ч. л. tsp

  leaves

• skinless frozen pollock↗4

  fillets (about 400 g)

• salad↗

  or new potatoes and green beans — for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Lay parchment paper on a baking tray.

2. 2

   In a food processor, pulse the white bread, garlic, anchovies, olive oil and rosemary leaves, season with salt and pepper to taste, and blend until coarse crumbs form.

3. 3

   Arrange the frozen pollock fillets on the prepared tray, leaving a small space between them.

4. 4

   Sprinkle the fish with the prepared crumbs, gently pressing so the crumbs adhere.

5. 5

   Bake for 22–25 minutes, until the fish is tender and the crumbs are golden‑crisp.

6. 6

   Serve immediately with salad leaves or with boiled new potatoes and green beans.