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    • Citrus Pollock Fillet

    Mark Sharron
    Easy
    15 minutes
    4
    Amount Per Serving: Calories 100; Fat 1g; Carbs 0g; Cholesterol 80mg; Sugars 0g; Fibre 0g; Protein 22g; Sodium 1.0g
    This recipe is a mouth-watering delight when you sink your teeth into the citrusy orange spiced fillets. Use any sort of white fish.
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    Ingredients

    • 1 large orange
    • ½ cup of salt
    • 4 Alaskan Pollock frozen fillets
    • 1 cup breadcrumbs
    • 2 tablespoons minced parsley
    • 4 tablespoons olive oil

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Place the fillets in a baking pan and bake at 375 degrees for approximately 10-15 minutes. (Don't forget to flip the fillets over after 5 minutes).
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Serve on a bed of your choice of leafy greens.