Roast Pollock with Mushrooms, Garlic & Parsley Recipe | Abel & Cole
Roast Pollock with Mushrooms, Garlic & Parsley
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Prep: 10 mins
Cook: 20-25 mins
Oven baked pollock takes a dip in a fresh mushroom and shallot sauce, bright with tender green spinach and flecks of parsley. Served on a nutty island of pearl barley.
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499 kcal
(per portion)
Ingredients you'll need
  • 150g pearl barley
  • 2 shallots
  • 400g chestnut mushrooms
  • 2 garlic cloves
  • A handful of flat leaf parsley
  • 2 pollock fillets
  • 1 vegetable stock cube
  • 100g baby leaf spinach
From your kitchen
  • 500ml boiling water
  • Sea salt
  • 2 tsp + ½ tbsp olive oil
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely slice the shallots. Thickly slice the mushrooms. Peel and grate or crush the garlic. Finely chop the parsley stalks, keeping the leaves aside for later.

  • 2.

    Pour 350ml boiling water into a small pan, pop on a high heat and bring back to the boil. Rinse the barley under cold water. When the water is boiling, add the barley with a pinch of salt. Cover, turn the heat down a little and simmer for 20-25 mins.

  • 3.

    While the barley cooks, line a baking tray with foil. Rub 1 tsp oil onto the skin of each pollock fillet and lay them on the tray, skin-side up. Season with a little salt and pepper. Bake in the oven for 12-15 mins, till the fish is white and flakes easily when pressed with a fork.

  • 4.

    While the fish cooks, warm a deep frying pan or wok over a high heat for 1 min. Add the shallots and mushrooms with ½ tbsp oil and a pinch of salt and pepper. Fry for 5-8 mins, stirring occasionally, till the shallots and mushrooms are golden.

  • 5.

    Stir in the garlic and parsley stalks. Cook and stir for 1 min. Crumble in the stock cube and pour in 150ml boiling water. Pop on a lid and simmer for 5 mins till the mushrooms are tender. Stir in the spinach to wilt it. Take the pan off the heat.

  • 6.

    The pearl barley should be tender by now. Drain it well. Spoon the pearl barley onto 2 warm plates. Spoon over the veg and their sauce. Lay a pollock fillet on top of each and garnish with some roughly chopped parsley leaves to serve.

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