Garlic Butter Baked Pollock
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My garlic butter-baked pollock recipe promises buttery-soft, flaky fish, served with tender potatoes and tomatoes for a hearty, healthy dish. All you need is 20 minutes and pantry staples.
My partner and I are on a bit of a seafood kick at home lately- and I’m not complaining. Fish is one of the easiest, healthiest proteins to cook, and it’s perfect for quick weeknight dinners. While we love baked sockeye salmon and baked flounder, I’d been meaning to try baking pollock for ages.
And you guys- I think this might be my new favorite fish to bake. Pollock has a mild, almost sweet flavor that reminds me of cod or haddock, just a little more delicate. I love that it works beautifully as a one-pan meal- I cook the butter-and-garlic-rubbed fish and veggies on the same pan, so dinner basically takes care of itself.
It’s also a healthy choice, packed with lean protein and omega-3s while being low in calories and saturated fat. And if you can’t find fresh pollock, don’t stress- I tested this with frozen fillets and it worked perfectly too. My partner is very picky with fish, and he now requests this weekly.
Key ingredients
Here are the main ingredients for oven-baked pollock, along with my kitchen notes. The complete list with measurements is in the recipe card.
- Pollock fillets. Look for firm, translucent fillets, about 6-8 ounces each. I prefer getting fresh fish from my fishmonger because they tend to be flakier, but grocery store fillets work as well. If using frozen fillets, make sure they’re fully thawed.
- Salted butter. To season the fish. If you only have unsalted butter, add kosher salt and black pepper to taste.
- Garlic. I suggest using freshly minced garlic, but jarred garlic also works.
- Fresh dill. My preferred garnish for white fish.
- Veggies. I like to cook the fish with baby potatoes, then add cherry tomatoes as the fish rests. The potatoes should be halved (if small) or diced/quartered (if large).
How to make baked pollock
Step 1- Prep. Pat the fish fillets dry, then combine the melted butter with garlic and dill.
Step 2- Assemble. Line the baking dish with lemons, place the fish on top, and drizzle with the garlic butter sauce.
Step 3- Bake. Sprinkle the potatoes around the fish. Bake until the fish is fork-tender.
Step 4- Rest and serve. Add the grape tomatoes and let them rest for several minutes before serving.
Arman’s recipe tips
- Use a meat thermometer. One of the trickiest things about white fish is avoiding overcooking. That’s why I always have a meat thermometer handy so I can check the internal temperature. Once the fish reaches 140-145°F, you can remove it from the oven.
- Bring the fish to room temperature. This helps the fish cook more quickly and more evenly. I find 30 minutes before cooking to be sufficient.
- No overlapping. For the potatoes and fish to get a crispy exterior, there should be minimal overlap on the baking tray.
Frequently asked questions
Because it’s a delicate white fish, it’s essential to brush the fillets with a little fat before baking. This is why I add the melted butter over it beforehand. Do not omit!
Absolutely! Like other white fish, pollock is a blank canvas. I’ve had success using Cajun seasoning, lemon pepper, or even a simple smoked paprika and red pepper flake combo.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Baked Pollock
Ingredients
- 2 pollock fillets 8 ounces each
- 2 tablespoons salted butter softened
- 2 cloves garlic minced
- 2 tablespoons dill finely chopped
- 1/2 lemon sliced
- 4 small baby potatoes halved or quartered
- 1 cup cherry tomatoes
Instructions
- Preheat the oven to 375°F.
- Pat dry the pollock fillets. Whisk together the butter, garlic, and chopped dill.
- Place parchment paper into a 13 x 9-inch baking dish.
- Place the lemon slices at the base of the baking dish. Place the pollock fillets over the top. Pour the garlic butter mixture over each fish fillet. Sprinkle the potatoes around the edges.
- Bake the pollock for 15-17 minutes, or until the fish is flaky and tender and the potatoes are fork-tender.
- Remove the baking tray from the oven, add the cherry tomatoes, and let the fish rest for a few minutes before serving.
Notes
- To store: Let the fish cool completely, then store it in an airtight container in the refrigerator for 3-4 days.
- To freeze: Wrap the fillets in foil, place them in a freezer bag, and freeze for 3 months. Let the fish thaw fully before reheating.
- Reheating: Reheat fish fillets in a preheated oven on a prepared baking sheet at 350°F for 7-8 minutes. Or, microwave single servings for 45 seconds.
