What you’ll need

  • 1 pack of Young’s Lemon & Pepper Breaded Pollock
  • 2 zucchini, thinly sliced
  • 2 medium tomatoes, sliced
  • 1 small onion, finely sliced
  • 1½ tbsp olive oil
  • 1 small garlic clove, minced
  • ¼ cup shredded parmesan
  • ¼ cup shredded mozzarella
  • Salt & freshly ground black pepper

To serve

  • Bag of mixed salad greens
  • Serves

    2

How to make it

  1. Cook the Young’s Lemon & Pepper Breaded Pollock according to the pack instructions.
  2. Preheat the oven to 425°F.
  3. Heat the oil in a frying pan & sauté the onions until translucent, add the garlic & sauté for a further 1 minute.
  4. Place ½ of the onion mixture onto the base of a heatproof dish & arrange layers of alternating courgettes & sliced tomatoes overlapping each other until the dish is filled.
  5. Add 2 tbsp of water & season.
  6. Top with the remaining onion mixture & sprinkle over the Parmesan & Mozzarella and bake in the oven for 25 minutes, until golden brown.

Available in these stores