What you’ll need

  • 1 pack of Young’s Wild Caught Pollock Fillets
  • 1 small butternut squash, cut into chunks
  • 4 whole cherry tomatoes
  • 1 handful of young spinach leaves
  • 1 garlic clove, minced
  • 1 tbsp of extra virgin olive oil
  • ½ tsp balsamic vinegar
  • Sea salt & freshly ground pepper
  • Serves


How to make it

  1. Cook the Young’s Wild Caught Pollock Fillets according to the pack instructions.
  2. Preheat oven to 450°F.
  3. In a bowl mix all ingredients together except the spinach.
  4. Place on a baking sheet, season and roast in oven for 15-18 minutes.
  5. Transfer into a bowl & add the spinach leaves and toss gently together.
  6. Check seasoning and serve.

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