Baked Pollock with Spring Vegetables
Features: Pollock
Cooking Technique: Sauteéd veggies + baked fish
Serves: 4
Difficulty: Medium
Total Time: 30 minutes
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
- 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.
- Add the asparagus and mushrooms and sauté for 3 minutes or until the asparagus is tender-crisp.
- Add the peas and tomato and cook until the mixture is hot.
- Season with kosher salt and black pepper. Cover and keep hot.
Vinaigrette
- Whisk the oil, vinegar, lemon juice, water, garlic, mustard, 2 pinches kosher salt, rosemary and thyme until well blended.
Pollock
- Heat the oven to 400°F. Season the pollock with kosher salt and black pepper.
- 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.
- Top the pollock with spring vegetables and drizzle with the vinaigrette.
- Consider serving with homestyle mashed potatoes or a Cauliflower Potato Mash
