Oven Baked Pollack with Herb Salsa
Any leftover salsa will keep in the fridge for 4-5 days and will be delicious with lots of other fish or meat dishes.
- Time: 45 min
- Servings: 4
Source: Your Local Advertiser
Ingredients
- x 150g pollack fillets
- heads of fennel
- x 400g tin of puy lentils
- cherry tomatoes
- garlic clove
- tablesp. olive oil
- Salt and freshly ground black pepper
- Zest and juice of ½ lemon
- small shallot
- olive oil
- A handful fresh parsley
- A handful fresh coriander
- tablesp. chopped fresh chives
- teasp. Dijon mustard
- To serve: crusty bread