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The main dish, Chic bistro

Pollock with crushed potatoes

Pollock with crushed potatoes is a fish main for 6 people, needing about 30 minutes of active work. The crushed potatoes and lemon jus are made in the morning, leaving only the fish to cook right before serving. It's easy, costs €6.40 per person, and the trick is keeping the jus loose enough to coat the fish like a warm vinaigrette.

A simple roasted pollock that's actually really satisfying, with olive oil crushed potatoes.

Pollock with crushed potatoes
For
6 people
Work
30 min
Total time
55 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€6.40
Calories per person
470 kcalcalculated by Kiloach, your weight coach

Pollock has delicate, flaky flesh that turns into big pearly flakes once seared and finished in the oven. The crushed potatoes, roughly mashed and generous with olive oil, give the plate body without weighing it down. A reduced chicken stock with lemon and shallots adds the bright note that ties it all together, poured on at the last minute like a warm vinaigrette.

This is a chic bistro dish, perfect for a dinner with friends or an easy family meal that doesn't demand much kitchen time. It works through fall, winter, and spring, and it's simple enough that kids enjoy it too, thanks to its plain texture and honest flavor. Start with a light appetizer, and finish with a fruity dessert.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 40 min
  3. Before the guests arrive 2 steps, 25 min
  4. When it's time to serve 2 steps, 8 min

In the morning, cook the potatoes and make the lemon shallot jus, both can wait in the fridge or at room temperature. Right before guests arrive, crush the potatoes with olive oil and reheat them in a low oven, covered. At serving time, all that's left is a quick sear on the fish and a ladle of warm jus over each plate.

The ingredients

6 people

Fish counter

  • Pollock fillet 1 kg

Fruits and vegetables

  • Fingerling potatoes 1.2 kg
  • Lemon 2
  • Shallots 2
  • Chives 1 bunch

Pantry

  • Olive oiloften in the pantry 8 tbsp
  • Chicken stock 40 cl
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 2 pinch

Dairy

  • Butter 30 g

Allergens Fish, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Cook the potatoes in salted water, skin on, until a knife slides through with no resistance. 25 min

    Start them in cold water, they cook more evenly and the skin is less likely to split.

  2. Sweat the chopped shallots in butter, add the chicken stock and the juice of one lemon, then simmer until reduced by half. 15 min

    Keep the jus fairly loose, it should coat the fish like a warm vinaigrette.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Peel the warm potatoes and roughly crush them with a fork along with the olive oil, chopped chives, salt, and pepper. 10 min

    Leave uneven chunks, that's exactly what gives it character.

  2. Reheat the crushed potatoes in a low oven, covered with foil. 15 min

    A spoonful of water in the dish keeps it from drying out.

When it's time to serveThe final touches, right in front of your guests.

  1. Pat the pollock fillets dry, sear them skin side down in an oiled pan, then finish 4 minutes in a 200 degree oven. 8 min

    The fish is done when the flesh turns pearly and breaks into big flakes.

  2. Plate the fish over the crushed potatoes and spoon the warm lemon chicken jus on top.

    Finish with a little fresh grated lemon zest for brightness.

Our tips to get it right

  • Pick firm fingerling potatoes, they hold up to a rough crush better than a starchy variety that would turn into mush.
  • Salt the potato cooking water like seawater, that's really the only moment they absorb seasoning properly.
  • Check the fish with the tip of a knife at the center of the fillet, the flesh should just start to flake, not look dry yet.

The variations

  • Swap the pollock for cod or hake, the texture and cooking time stay close enough.
  • For a fish free version, serve the crushed potatoes and jus with roasted button mushroom caps instead of the fish.
  • For kids, flake the fish directly into the warm crushed potatoes and skip the lemon jus, which can taste too sharp for them.

What to serve it with

  • A glass of crisp dry white wine
  • A simple green salad to start
  • Steamed green beans or broccoli

Storage

The cooked fish is best eaten the same day, it loses its texture once stored. The crushed potatoes and lemon jus keep for 2 days in the fridge in a sealed container, and reheat gently covered.

Questions about this recipe

Can I use a different fish instead of pollock?

Yes, cod, hake, or haddock all work well, just adjust the cooking time slightly depending on the fillet's thickness. The flesh should still break into big pearly flakes.

How do I check the fish is cooked without drying it out?

Gently pry the flesh open with a knife tip at the center of the fillet, it should look pearly and come apart easily. If it's still translucent in the middle, give it one more minute in the oven.

What's a nice way to plate this for guests?

Spoon a generous mound of crushed potatoes in the center of the plate, set the fish on top skin side up, then pour the warm jus over just before serving. A little extra chopped chives adds color.

Does this recipe scale well for a larger group?

Yes, every step scales up easily without losing quality. Just make sure you have a big enough skillet, or use two, so the fish sears without overcrowding.

Can a roasted pollock with crushed potatoes and a lemony jus be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make a roasted pollock with crushed potatoes and a lemony jus?

Allow 55 min in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a roasted pollock with crushed potatoes and a lemony jus?

About 470 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roasted pollock with crushed potatoes and a lemony jus cost?

About €6.40 per person, that's €38.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Remember to ask your guests about their allergies before putting your menu together.

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