Wild Alaskan Pollock, Spinach and Gnocchi Gratin
This wild Alaskan pollock recipe is the ultimate one‑pot winter warmer - great for guests, and easy enough for a quick weeknight family meal.
Ingredients
Method
2) Cook the gnocchi in lightly salted boiling water according to pack instructions (about 2-3 minutes). At the same time, pack the spinach into a saucepan, add a tiny amount of boiling water and cook until the leaves wilt, about 2-3 minutes. Drain well, squeezing out the excess moisture with the back of a spoon. Drain the gnocchi well and transfer to the baking dish.
3) Add the spinach, peppers and chunks of pollock to the baking dish, distributing them among the gnocchi. Season with a little salt and pepper.
4) In a saucepan, warm the low fat soft cheese until melted and smooth, stirring with a wooden spoon. Add the creme fraiche and thyme and stir together well. Spoon into the dish and mix together gently. Sprinkle the Parmesan cheese evenly over the surface.
5) Griddle under a medium heat for 12-15 minutes, when the fish should be cooked. To check, make sure that the flesh is opaque and flakes easily when tested with a fork
Cook's tip: if you like, use plain low fat soft cheese and add a small crushed garlic clove when warming it, along with 1-2 tablespoons chopped fresh parsley.
Our wild Alaskan pollock recipe is guaranteed to have you hooked!
Looking to make a splash at dinnertime? This is one of those wild Alaskan pollock recipes that proves cosy comfort food can still feel decadent. It’s tasty and satisfying, with golden bubbling cheese on top and all the goodness tucked beneath.
With tender fish, gnocchi, roasted red peppers, and spinach all baked together under a cheesy topping, it tastes like you’ve spent hours cooking when really, it’s delightfully simple!
The magic lies in the creamy combination of garlic and herb soft cheese, low‑fat crème fraîche, and fresh thyme, which come together to make a delicious sauce that clings to everything. Add in the fish - smoked or unsmoked, your choice - and finish off with a sprinkle of Parmesan for an irresistible golden crust. Recipes for wild Alaskan pollock don’t come much better than this, and the result is a bubbling pan of pure comfort that’s hearty yet surprisingly light.
Serve with a peppery green salad and a wedge of lemon on the side, or a hunk of warm crusty bread to mop up the sauce. Feeling creative? Swap spinach for kale, stir in peas for a burst of sweetness, or use Gruyère instead of Parmesan for nutty richness. However you spin it, this easy one‑pan wild Alaskan pollock recipe is the kind of dish that delivers big flavour with minimal fuss - a bubbling bowl of baked perfection.
And if you’re hooked on seafood comfort classics, we’ve got more recipes for wild Alaskan pollock for you, including a pollock, butter bean and chorizo cassoulet, pan-fried wild Alaskan pollock with lemon and parsley breadcrumbs, and for the ultimate in Michelin-starred decadence, Marcus Wareing’s pan-fried pollock with wild mushrooms and a mushroom veloute.
