a celebration of north east seafood

seagate, peterhead harbour

9th september 2023
11:00 - 16:00


Patient: I just swallowed a fish bone!

Doctor: Are you choking?

Patient: No, I’m serious!

did you know?

peterhead is Home to PPA country's largEST WHITE FISH & PELAGIC PORt


Baked pollock


  • 200 g baby new potatoes
  • 2 x 120 g skinless pollock fillets , from sustainable sources
  • 4 slices of higher-welfare Parma ham
  • 125 g ripe cherry tomatoes , on the vine
  • olive oil


  1. Preheat the oven to 190ºC/gas 5.
  2. Parboil the potatoes for 5 minutes in salted boiling water, drain and steam dry.
  3. Season the fish with sea salt and black pepper, then wrap in ham.
  4. Place in a baking dish with the tomatoes and potatoes. Season again and drizzle with oil.
  5. Bake in the oven for 12 to 18 minutes, depending on the thickness of the fillets. Check the fish with a skewer and cook for another minute or so if it’s not done. Serve.

Recipe by Jamie Oliver

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