Baked Pollock with Spring Vegetables

Baked Pollock with Spring Vegetables

In this perfect Spring dish, flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.

Features: Pollock
Serves: 4
Cook Technique: Sauteéd veggies + baked fish
Difficulty: Medium
Total Time: 30 minutes
Source: Feed Your Potential

Ingredients

Spring Vegetables

  • 1 2/3 teaspoon vegetable oil
  • 2/3 cup red onion diced
  • 1 teaspoon garlic minced
  • 1 cup asparagus 2-inch pieces
  • 2/3 cup mushrooms sliced
  • 2/3 cup green peas thawed
  • 1/2 cup tomato diced

Vinaigrette

  • 2 tablespoon vegetable oil
  • 2/3 tablespoon white vinegar
  • 1.33 teaspoon lemon juice
  • 1.33 teaspoon water
  • 2/3 teaspoon pureed or mashed roasted garlic
  • 1/6 teaspoon Dijon mustard
  • 1 pinch dried rosemary leaves
  • 1 pinch dried thyme leaves

Pollock

  • 1.5lbs pollock (4 5-ounce fillets)

Instructions

Spring Vegetables

  1. Heat the oil in a sauté pan over medium-high heat. Add the onion and garlic and sauté for 2 minutes or until the onion is tender-crisp.
  2. Add the asparagus and mushrooms and sauté for 3 minutes or until the asparagus is tender-crisp.
  3. Add the peas and tomato and cook until the mixture is hot.
  4. Season with kosher salt and black pepper. Cover and keep hot.

Vinaigrette

  1. Whisk the oil, vinegar, lemon juice, water, garlic, mustard, 2 pinches kosher salt, rosemary and thyme until well blended.

Pollock

  1. Heat the oven to 400°F. Season the pollock with kosher salt and black pepper.
  2. Spray a baking sheet with vegetable cooking spray. Place the pollock on the baking sheet. Bake for 5 to 7 minutes or until the internal temperature of the pollock reaches 145°F.
  3. Top the pollock with spring vegetables and drizzle with the vinaigrette.
  4. Consider serving with homestyle mashed potatoes or a Cauliflower Potato Mash