Pollack with tomatoes and rocket
Easy
PREP IN
5 MIN
COOK IN
15 MIN
SERVE
4
Introduction
Ready in 20 minutes, this is a perfect post-work meal.
Ingredients
- 4 pollack fillets
- 3 tbsp olive oil
- 2 garlic cloves, chopped
- 300g cherry tomatoes on the vine
- 2 tbsp balsamic vinegar
- 4 tbsp basil, chopped
- 125g rocket leaves
- Salt & pepper
Method
- 1. Preheat the oven to 220C/425F/gas mark 7.
- 2. Rub the fish with olive oil and season. Scatter over the garlic and place in a roasting tray. Arrange the cherry tomatoes beside the fish and drizzle everything with the remaining oil, balsamic vinegar and basil.
- 3. Roast for 12-15 minutes, until the fish is cooked through and the tomatoes are just starting to burst.
