Two golden breaded fillets need only a sharp slaw and hot oil to make a weeknight dinner. Gorton's panko-crusted pollock is already seasoned and ready to fry, so you're cooking in minutes.

Serves 2. 15 minutes, 12 at the stove.

About 380 calories a serving, 12 g protein, 47 g carbohydrate, 20 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Shred 2 cups of green cabbage into a bowl, toss with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon vinegar, and the juice of half a lemon; set aside.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, about 2 minutes; working with the frozen pollock fillets from the box, lay them into the hot oil and do not move them.2 min
3. Fry until the bottom is deep golden and the coating is crisp, about 6 minutes; flip each fillet and fry the other side until the same colour and the fish is cooked through at the thickest part, about 4 minutes more.10 min
4. Transfer the fillets to a plate and squeeze the juice of the remaining lemon half over them; serve with the slaw on the side or as a bed.

Note Swap the cabbage for a jar of drained slaw if time is shorter. Leftovers keep covered in the fridge for one day. Serve with tartar sauce, hot sauce, or simple rice to stretch the meal.