Baked Pollock

This oven baked pollock recipe makes a quick, healthy dinner. The mild, flaky fish is baked with butter and herbs and potatoes. Ready in just 20 minutes.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 175kcal

Author Arman Liew

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.

Nutrition