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
Scale
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.
