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Fish, Classics and bistro fare

Roasted pollock with carrot mash

Roasted pollock with carrot mash is a fish dish for 4 people, ready in 45 minutes, easy to make, at a cost of €3.40 per person. The key is drying the fillets before roasting so they bake instead of steam, paired with a creamy carrot and potato mash lifted by a pinch of cumin.

Pollock roasted in the oven with a touch of butter and lemon, set on a silky carrot mash that kids love.

Roasted pollock with carrot mash
Total time
45 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Oven roasted pollock stays tender and flakes into big pieces, with a light butter and lemon flavor running through the whole dish. Underneath, the carrot and potato mash brings a natural sweetness and a warm orange color that feels different from a classic mash, without ever covering up the fish.

This is the kind of dinner that works just as well on a busy weeknight as on a quiet Sunday. Kids go for the sweet mash and the fish without bones to worry about, while adults enjoy the simplicity and the lemony pan juices worth scraping up to the last spoonful.

The ingredients

4 people

Fish counter

  • Pollock fillets 4

Dairy

  • Butter 60 g
  • Sour cream 4 tbsp

Fruits and vegetables

  • Lemon 1
  • Carrots 800 g
  • Potatoes 300 g
  • Parsley 4 sprigs

Pantry

  • Cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Peel the carrots and potatoes, cut them into pieces, and cook them in salted water. 25 min

    Cut the carrots thinner than the potatoes so they finish cooking together.

  2. Preheat the oven to 200°C. Place the fillets in a buttered dish, season with salt and pepper, drizzle with lemon juice, and dot with small pieces of butter.

    Pat the fillets dry first, so they roast instead of steam.

  3. Bake the fish until the flesh flakes easily. 12 min

    Don't leave it in too long, pollock dries out fast.

  4. Mash the carrots and potatoes with the cream, cumin, salt, and pepper.

    Save a bit of the cooking water to loosen the mash.

  5. Serve the fillets over the mash, drizzled with the pan juices and sprinkled with parsley.

    Scrape up the juices from the dish, they're full of lemon and butter flavor.

Our tips to get it right

  • Pick pollock fillets that are firm and evenly thick, so they cook at the same rate.
  • Cut the carrots into even pieces so they finish cooking at the same time as the potatoes, for a smooth mash.
  • Butter the baking dish generously before adding the fish, it keeps the fillets from sticking and flavors them from underneath.

The variations

  • Swap the pollock for cod or hake, two white fish that roast the same way.
  • For a fish free version, keep the cumin carrot mash and serve it with poached eggs or warm goat cheese.
  • To save time, cut the carrots and potatoes into small cubes, they'll cook in 15 minutes instead of 25.

What to serve it with

  • A glass of dry white wine
  • Some sautéed spinach
  • A simple green salad

Storage

Keep leftovers in the refrigerator in a sealed container for up to 2 days, fish doesn't hold up well longer than that. The mash freezes well for up to 2 months, but avoid freezing the cooked fish. Reheat the fish gently in a low oven so it doesn't dry out.

Questions about this dish

Can you make the carrot mash ahead of time?

Yes, make it the day before and reheat it gently on the stove with a splash of milk or cooking water to bring back its creamy texture.

How do you know when pollock is cooked?

The flesh should flake easily into white pieces with a fork and lose its translucent look. Count about 12 minutes at 200°C for standard fillets.

Can you replace the sour cream in the mash?

You can use whole milk or a bit of extra butter for a lighter mash. The result will be slightly less rich but just as good.

Is the cumin essential in the mash?

No, it's a small touch that adds warmth without changing the dish. You can leave it out if you prefer a plainer carrot mash.

How long does it take to make roasted pollock with carrot mash?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in roasted pollock with carrot mash?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does roasted pollock with carrot mash cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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