Grilled Lemon Thyme Pollock
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This grilled lemon thyme pollock is a bright and zesty seafood dish that brings sophisticated flavour to the table with very little effort. Pollock is a wonderful, sustainable alternative to cod or haddock, offering a delicate texture that pairs beautifully with this savoury herb crust. The addition of anchovy paste provide a deep umami base, while the fresh lemon and thyme lift the fillets for a clean, vibrant finish.
As a diabetes-friendly main course, this recipe is naturally low in carbohydrates and high in lean protein, making it an excellent choice for a nutritious midweek dinner. The fillets cook quickly under the grill, ensuring the fish remains succulent while the topping develops a delicious golden colour. Serve alongside steamed seasonal greens or a fresh garden salad for a perfectly balanced meal.
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Ingredients for Grilled Lemon Thyme Pollock
4 (6-to 200g ) pieces pollock fillet
120ml mayonnaise
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon finely chopped shallot
1 1/2 teaspoons anchovy paste
2 teaspoons chopped thyme
How to make Grilled Lemon Thyme Pollock
Preheat grill. Oil grill pan.
Put fish, skin side down, on grill pan and sprinkle with 1/4 teaspoons each of salt and pepper (total).
Whisk together remaining ingredients and spread evenly over top of fish. Grill 5 to 7 inches from heat until just cooked through, 6 to 8 minutes.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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