If you are looking for a simple yet impressively flavorful seafood dish to add to your dinner repertoire, this Baked Pollock with Parmesan and Panko Crust Recipe is exactly what you need. The tender white fish fillets get a beautiful golden crust from a clever combination of panko breadcrumbs and sharp Parmesan cheese, all seasoned perfectly with aromatic spices. Easy to prepare and irresistibly delicious, this recipe transforms humble pollock into a standout meal that’s sure to delight family and friends alike.
Ingredients You’ll Need
Gathering these straightforward ingredients is the first step toward making an unforgettable Baked Pollock with Parmesan and Panko Crust Recipe. Each element plays a key role—from the flaky pollock fillets that provide a mild, meaty base, to the crispy panko and Parmesan topping that adds crunch and a punch of savory goodness.
- 1 pound pollock fillets: Choose fresh or thawed fillets for the best texture and mild flavor that holds up well under the crust.
- 1 1/2 tablespoons olive oil: Helps keep the fish moist and aids the golden color of the crust.
- 1/2 teaspoon sea salt: Enhances all the natural flavors without overpowering the dish.
- 1/2 teaspoon garlic powder: Adds a subtle earthiness that pairs perfectly with the cheese.
- 1/2 teaspoon Italian seasoning: Brings vibrant herbal notes that elevate the overall flavor profile.
- 1/4 teaspoon onion powder: A touch of sweetness that balances the spices in the crust.
- 1/4 teaspoon ground black pepper: Offers a gentle heat to round out the seasoning.
- 1/2 cup panko breadcrumbs: Creates that classic light and crunchy texture that contrasts beautifully with tender fish.
- 1/4 cup shredded Parmesan cheese: Adds a nutty, savory richness that gives this dish its signature crust.
How to Make Baked Pollock with Parmesan and Panko Crust Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 350 degrees Fahrenheit. This moderate temperature allows the pollock to cook through evenly while giving the topping enough time to develop a gorgeous golden crust without burning.
Step 2: Prepare the Fish Fillets
Lay your pollock fillets on a parchment-lined baking sheet, which helps prevent sticking and makes clean-up easier. Use a paper towel to pat the fillets dry. Brushing olive oil evenly over the top and sides not only promotes moistness but also helps the crust ingredients stick beautifully.
Step 3: Season the Fish and Mix the Crust
In a small bowl, combine the sea salt, garlic powder, Italian seasoning, onion powder, and black pepper. Sprinkle half of this mixture over the fillets for an initial seasoning layer. Then, in a separate bowl, mix the panko breadcrumbs and shredded Parmesan cheese with the remaining spices to prepare the flavorful crust.
Step 4: Apply the Parmesan and Panko Crust
Generously sprinkle the breadcrumb and cheese mixture over each pollock fillet. Gently press down so the topping adheres well, creating the perfect crunchy layer that will contrast with the tender fish beneath.
Step 5: Bake to Perfection
Place the baking sheet in the oven and bake for about 18 to 20 minutes, or until the fish reaches an internal temperature of 145 degrees Fahrenheit. This ensures the pollock is cooked safely while staying moist and flaky.
Step 6: Optional Broil for Extra Crispiness
If you’re craving an extra crispy crust, finish the fish by broiling on high for 1 minute. Keep a close eye so the topping doesn’t burn, then serve immediately for the best texture and flavor.
How to Serve Baked Pollock with Parmesan and Panko Crust Recipe
Garnishes
A simple garnish of freshly chopped parsley or a squeeze of lemon juice livens up the dish. The herbs add freshness and color, while the citrus brightness cuts through the richness of the Parmesan and oil, balancing each bite.
Side Dishes
This Baked Pollock with Parmesan and Panko Crust Recipe pairs wonderfully with steamed vegetables, a light green salad, or roasted potatoes. For a more substantial meal, creamy mashed potatoes or a fragrant rice pilaf complement the crispy crust and tender fish beautifully.
Creative Ways to Present
Try plating your pollock fillets atop a bed of sautéed spinach or alongside a colorful quinoa salad for an eye-catching meal. Alternatively, serve individual fillets on rustic wooden boards with garnishes and sides arranged artfully for a casual yet elegant presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover baked pollock in an airtight container and store it in the refrigerator for up to 2 days. To keep the crust crisp, try to reheat gently or add fresh toppings after warming.
Freezing
You can freeze the cooked pollock for up to one month. Wrap each piece tightly in plastic wrap and then place in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Reheating
For reheating, use a low oven setting around 300 degrees Fahrenheit to warm through slowly, preserving moisture. To revive the crust’s crunch, finish with a quick broil for 1 minute before serving.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While pollock works wonderfully due to its mild flavor and flaky texture, other white fish like cod, haddock, or tilapia can also be used with great results.
Is panko necessary, or can I use regular breadcrumbs?
Panko breadcrumbs give a lighter, airier crunch compared to regular breadcrumbs. If you don’t have panko, regular breadcrumbs will work, though the crust may be a bit denser.
Can I make this recipe gluten-free?
Yes! Swap out the panko breadcrumbs for a gluten-free breadcrumb alternative or crushed gluten-free crackers to keep the delicious crust intact.
How do I know when the fish is done?
The fish is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit. Using a kitchen thermometer is the best way to ensure safety and perfect texture.
What can I do if I want a stronger cheese flavor?
You can increase the Parmesan cheese slightly or add a sprinkle of Pecorino Romano for a sharper, saltier taste. Adding freshly grated cheese right before baking also intensifies the flavor.
Final Thoughts
This Baked Pollock with Parmesan and Panko Crust Recipe is one of those delightful dishes that balances ease and elegance perfectly. Whether you’re cooking for a busy weeknight or entertaining friends, it brings a satisfying crunch and comforting flavors to the table. Don’t hesitate to try it yourself—once you do, it might just become one of your new favorite ways to enjoy seafood!
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Baked Pollock with Parmesan and Panko Crust Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Baked Pollock recipe features tender fillets coated with a flavorful mix of Italian seasoning, garlic, and parmesan-topped panko breadcrumbs. It’s a simple, healthy, and delicious dish that bakes to perfection in just 20 minutes, making it perfect for a quick weeknight dinner.
Ingredients
Fish
- 1 pound pollock fillets
Seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
Topping
- 1 1/2 tablespoons olive oil
- 1/2 cup panko breadcrumbs
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 350 degrees F to ensure it reaches the perfect temperature for baking the pollock evenly.
- Prepare the fish: Place pollock fillets on a parchment-lined baking sheet and pat them dry with a paper towel. Brush olive oil over the top and sides of the fillets to help the seasoning and breadcrumbs adhere.
- Mix the seasonings: In a small bowl, combine sea salt, garlic powder, Italian seasoning, onion powder, and ground black pepper. Sprinkle half of this seasoning mix evenly over the fillets.
- Prepare the breadcrumb topping: In a medium bowl, mix together panko breadcrumbs, shredded parmesan cheese, and the remaining seasoning mixture. Sprinkle this panko mixture over the fillets, then gently press it down to ensure it sticks firmly to the fish.
- Bake the pollock: Bake the coated fillets in the preheated oven for 18 to 20 minutes, or until the fish reaches an internal temperature of 145 degrees F, as measured with an instant-read thermometer.
- Broil for crispiness: If you prefer a crispier topping, broil the fish on high for 1 minute after baking. Serve immediately to enjoy the warm, flavorful fish with a crunchy topping.
Notes
- Make sure to pat the fish dry before brushing with olive oil to help the topping stick better.
- Use an instant-read thermometer to check fish doneness for best results.
- Broiling the topping is optional but enhances the crunchiness.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Leftovers can be refrigerated for up to 2 days but are best eaten fresh.
