Baked Sauteed Or Grilled Pollock Food

BAKED POLLOCK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray it with cooking spray.
• Season fish fillets with herbs, salt, and pepper. Place on the prepared baking sheet.
• Mix sour cream, Parmesan cheese, and melted butter together in a small bowl. Apply sour cream mixture to each fillet.
• Bake in preheated oven until fish flakes easily with a fork, 15 to 25 minutes.

EASY BAKED POLLOCK RECIPE

Steps:

• Preheat oven to 400°F.
• In a small mixing bowl, whisk together garlic, melted butter, parsley, lime juice, salt and pepper.
• Place pollock fillets in a baking dish. Arrange in a single layer.
• Pour the seasoning mixture over Pollock fillets.
• Bake for 25 to 30 minutes or until the pollock fish is cooked through.

BROILED LEMON THYME POLLOCK

Steps:

• Preheat broiler. Oil broiler pan.
• Put fish, skin side down, on broiler pan and sprinkle with 1/4 teaspoon each of salt and pepper (total).
• Whisk together remaining ingredients and spread evenly over top of fish. Broil 5 to 7 inches from heat until just cooked through, 6 to 8 minutes.

BREADED POLLOCK FILLETS FOR 2

Steps:

• If your fillets are frozen, thaw in advance.
• When your fillets are ready to prepare, preheat your oven to 350F degrees and lightly grease a shallow pan.
• Melt your butter, and set aside.
• Take a large plate (NOT PAPER) and pour breadcrumbs on to plate.
• Add spices to breadcrumbs and mix through with your fingers.
• Add butter to breadcrumbs and mix through with fingers again.
• Melt the other 1/2 teaspoon butter.
• Take melted butter (allow to cool a little so you do not burn your fingers!!!) and lightly spread over the fillet and then roll fillet in breadcrumbs.
• Pat breadcrumbs into both sides of the fillet over and over again until nicely coated.
• Put fillets on pan and bake for 20 minutes, or until fish flakes nicely.
• Enjoy alone or with your favorite sauces!

BAKED, SAUTEED OR GRILLED POLLOCK

Steps:

• 1. Bake, sauté or grill pollock*. For grilling, brush generously on both sides with oil and cook 4 to 5 minutes per side until fish flakes. Top with fresh salsa verde and a sprinkling of finely chopped parsley. Garnish with chopped tomato, avocado and sour cream. *Bake at 350 degrees for minutes. Sauté over medium-high heat 4-5 minutes per side. Additional Ideas Serve with buttered bowtie pasta and zucchini -or- mashed potatoes, steamed frozen peas and peach pie Additional Information A 3 ounce serving of plain fish contains around 78 calories, 1 gram of fat, 60 milligrams of cholesterol, 73 milligrams of sodium and 17 grams protein.

POLLOCK OR HADDOCK WITH SPINACH

Steps:

• Melt two tablespoons of the butter in a large skillet. Add the onion and saute until soft but not brown. Finely chop spinach and add to skillet, cooking over medium heat until the spinach has wilted and most of the liquid in the pan has evaporated.
• In a separate sauce pan melt the remaining three tablespoons of butter. Add the flour and cook for a minute or two. Add the milk and continue cooking over medium heat, stirring constantly, until the sauce comes to a boil, is thickened and smooth. Remove from heat. Add two-thirds cup of the sauce to the spinach. Add parsley, salt and pepper to taste to the spinach.
• Preheat oven to 350 degrees. Lightly butter a shallow baking pan. Season fish with salt and pepper, arrange in the baking pan and spread the spinach over the fillets.
• Add the cream to the remaining sauce in the saucepan and heat it through. Season with salt and pepper, spread it over the spinach and fish, sprinkle with grated cheese and bake 35 to 40 minutes.