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    Baked pollock with courgette & spinach

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    Baked pollock with courgette & spinach

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    ½ x 260g pack essential Waitrose spinach, washed
    2 essential Waitrose courgettes, cut into ribbons with a vegetable peeler
    4 frozen essential Waitrose pollock fillets, defrosted
    1 clove garlic, crushed
    20g pack dill, finely chopped
    Zest and juice of 1 essential Waitrose lemon
    2 tbsp essential Waitrose olive oil


    1. Preheat oven to 200ºC, gas mark 6
    2. Mix the spinach and courgettes, spread on a baking tray and top with the pollock fillets.
    3. Whisk the garlic, dill, lemon zest and juice into the oil. Season well and drizzle over the fish and vegetables.
    4. Bake for up to 14 minutes, until the fish is cooked through and the spinach is wilted. Smaller fillets may take less time so check regularly. Serve with rice.

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