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Tomato-roasted pollack with steamed greens
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8 essential Waitrose tomatoes
1 tsp cumin seeds
2 tsp essential Waitrose balsamic vinegar
5 basil leaves, torn
4 x 150g fresh cornish pollack fillets
2½ tbsp olive oil
280g essential Waitrose runner beans, trimmed and sliced
225g sugar snap peas
1. Preheat the oven to 220°C, gas mark 7. Quarter the tomatoes and place in a roasting tray with 1 tbsp of olive oil, cumin seeds and season. Roast for 10 minutes. Break up the tomatoes, then stir in the vinegar and basil leaves, which should be torn.
2. Season the pollack and add to the tray with the tomatoes. Drizzle with ½ tbsp of olive oil and roast for 8-10 minutes, until the fish is cooked through.
3. Meanwhile, steam the runner beans, with the sugar snap peas. Toss in the remaining olive oil and season.
4. Serve the pollack and tomatoes with the vegetables.
Typical values per serving:
This recipe was first published in Wed Jun 01 15:28:15 BST 2011.