This baked Parmesan crusted Alaskan Pollock is easy to make and so delicious and so very good for you. Pollock comes from Alaska’s Bering Sea and is so light in taste and flaky you won’t even know you’re eating fish. Lemon basted and crusted in a Panko parmesan and spice mixture then baked until golden brown. Served over a bed of Jasmine rice with a potato side. Enjoy!
Shopping List:
2, 2-3 ounce Alaskan Pollock filets
1 tbls. real lemon juice
¼ parmigian reggiano cheese finely grated
Panko bread crumbs
½ tsp. paprika
1 tsp. dried parsley flakes
½ tsp. cracked black pepper
1 tsp. kosher salt (1/2 that amount if using table salt)
2 tbls. olive oil
Directions:
Pre-heat your oven to 350 degrees.
In a bowl combine the cheese, paprika, parsley, panko bread crumbs and pepper. Mix well.
Thaw and pat dry the fish with paper towels. Coat each side of the fish in lemon juice. Season with the salt and pepper then dredge and coat with the cheese mixture. Drizzle with olive oil.
Place the fish on a baking sheet and bake 12-15 minutes until the topping is crusted and browned.
Serve immediately over a bed of rice alongside your favorite vegetable. Enjoy!
Music: ”Little Idea” bensound.com
License: Creative Commons
Standard License
End Screen Image:
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