Herb Crusted Pollock With Greeny Bean Mash


  • 4 pollock fillets
  • Sea salt to season
  • black pepper
  • 6 tbsp breadcrumbs
  • 2 tbsp green pesto
  • 4 garlic cloves, peeled and chopped
  • 1 lemon, zest
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh basil, chopped
  • 2z 400g tins broad beans
  • Tbsp protein world coconut oil
  • 1 onion, chopped finely
  • 2 tbsp fresh parsley, chopped

Nutritional Info

  • Per Serving
  • Calories 283
  • Protein 33g
  • Carbohydrate 31g
  • Sugar 11g
  • Fibre 9.5g
  • Fat 6g


  • Heat the oven to 220C. Place the cod on a large greased baking tray.
  • Combine the breadcrumbs, pesto, garlic, lemon zest, chives and corainder and season well. Cover the fillets with the crumbs, pressing down on each.
  • Place in the oven and bake for 15 minutes, until cooked through.
  • Meanwhile, place the broad beans in a pan and top with boiling water. Simmer for 5 minutes and then drain. Heat the coconut oil in a separate pan, add the onion and cook for 4-5 minutes or until soft.
  • Return the drained beans to the pan along with the cooked onion and parsley, then mash to form a coarse mash. Season well
  • To serve, place the mash in the centre of the dish and place the Pollock on top
  • Enjoy
  • Serves 4