Baked Pollock

This baked pollock recipe is a delicious and easy way to prepare wild Alaskan pollock fillets.

5 from 30 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Emily Wilson

Ingredients

1 pound pollock fillets
1 ½ tablespoons olive oil
½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon Italian Seasoning
¼ teaspoon onion powder
¼ teaspoon ground black pepper
½ cup panko breadcrumbs
¼ cup shredded parmesan cheese

Instructions

Preheat oven to 350 degrees F.
Place the fish fillets on a parchment-lined baking sheet. Pat dry with a paper towel. Brush the olive oil over the top and sides of the fillets.
In a small bowl, mix the sea salt, garlic powder, Italian seasoning, onion powder, and ground black pepper. Sprinkle half the mixture of the fillets. In a medium bowl, mix together the panko breadcrumbs, parmesan cheese, and the remaining spices.
Sprinkle the panko mixture over the pollock fillets and gently press down to make sure the breadcrumbs and cheese are sticking to the fish.
Bake for 18 to 20 minutes or until fish reaches an internal temperature of 145 degrees F on an instant-read thermometer.
If you’d like the panko topping to be crispier, broil the fish on high for 1 minute. Serve immediatley.

Video

Notes

Cooking Tips - if you want the panko topping to be golden brown, you'll need to broil the fish on high for 30 seconds to 1 minute. If you decide to do this, watch your fish closely - you don't want it burning or overcooking.

Refrigerate - save the baked pollock for up to 3 days in the refrigerator in an airtight container.

Freeze - for up to 3 months in a freezer-safe container.

Reheat - in the oven or a toaster oven, at 350 degrees F for 15 minutes or until the panko topping is crispy and the fish is warm to the touch.

Nutrition