Baked Pollock

"I'm always looking for ways to enjoy baked fish. This recipe works not just for pollock but for just about any fish fillet. Cook time will depend on the thickness and size of your fillets. I used frozen pollock fillets, thawed."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by ranada25 photo by ranada25
photo by Anyuta photo by Anyuta
photo by GrammyLee Butler photo by GrammyLee Butler
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
25mins
Ingredients:
5
Serves:
4-6
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Cover half sheet pan with foil and spray with non stick cooking spray.
  • Mix all ingredients except fish.
  • Spread mixture on one side of each fillet.
  • Bake uncovered for 15 to 25 minutes (depending on the thickness of you fish) till fish is done.
  • Brown slightly with broiler if desired.

Questions & Replies

default avatar
  1. Innagodadavida
    Why would you cover only half the sheet pan, why not cover all of it ?
     
  2. genevieve m.
    What kind of sides would you recommend for this dish
     
  3. theresa445566
    How long do you cook pollock fish with oven recipe? What temperature and how long?
     
  4. theresa445566
    Can I use oven baked pollock fish in airfyer
     
  5. Christina F.
    should the fish be frozen or thawed?
     
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Reviews

  1. jim1571
    Purchased some frozen atlantic polluck because it's very inexpensive. Tried 3 different recipes and began to think it was a waste; it is quite "fishy" and my wife couldn't eat it. Then we tried this recipe; Eureka!! I followed recipe exactly except: used shredded fresh parmesan rather than grated, and added about 3/4 teaspoon of Mrs. Dash Herb & Garlic. Finished under broiler. Restaurant quality dish! Thank you for sharing! I dried the filets thoroughly after thawing, and think the Herb & Garlic Mrs. Dash is a must-add.
     
  2. Treenickel
    This really was good and so easy to make. I did learn the hard way that if you use frozen fillets to thaw and drain off the liquid first. My toppings literally floated off the fish from all the liquid that had accumulated. As a result they weren't the prettiest but still had the most awesome flavor
     
  3. Veronica T.
    I followed the advice of several reviews, it was very wet even though I dried the fish with paper towels. I simply drained off the,water after cooking and put under the broiler for a few minutes, the fish coating crisped up nicely and it was delicious!!!
     
  4. BettyBoop330
    I came upon pollock for the first time recently & found this easy recipe. With due regard to the advice of others, after thawing the fish, I dried the fillets and even squeezed out the excess liquid. Despite this, the result was very liquidy. The flavor was excellent, even though the spread was diluted a little in the liquid. I served it over basmati rice, which helped to absorb some of the excess liquid. I will make this recipe again, but I may try a firmer fish fillet which does not produce so much liquid, such as regular cod. It was certainly worth the try.
     
  5. LittleJo
    riffraff, we LOVED your recipe! Threw a bit of dill, garlic and cayenne pepper in the sauce 'cause we like it spicy. Husband raved over it--you can bet your booty we'll be making this often! Thank you so much for sharing.
     
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Tweaks

  1. Harriet R.
    Not a tweak, but I didn't understand what a half sheet pan was, or whether she meant half-sheet, or what. In case there's anyone out there as clueless as I am, here's what I found. https://www.epicurious.com/expert-advice/difference-between-half-sheet-quarter-sheet-pans-cookie-sheets-article
     
  2. Roberta H.
    The whole recipe.
     
  3. Anyuta
    Mayo instead of sour cream
     
  4. colleenimmg
    Added some bread crumbs over the cheese mixture.
     
  5. gaggleX2
    Added seasonings to breading mixtur4e and finished by broiling to brown.
     

RECIPE SUBMITTED BY

I'm an adventurous foodie. Cooking is how I express myself.
 
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