17 Best Pollock Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Air Fryer Beer Battered Alaska Pollock

Air Fryer Beer Battered Alaska Pollock is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 Alaska pollock fillets, about 4 oz each
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup cold beer
• Cooking spray or oil for mist
• Lemon wedges, for serving

Instructions

1. 1. Preheat air fryer to 400°F (200°C).
2. 2. Pat fish dry and season lightly with salt.
3. 3. Whisk flour, baking powder, and salt; gradually whisk in cold beer to make a thick batter.
4. 4. Dip each fillet into batter, allowing excess to drip off.
5. 5. Arrange in the air fryer basket in a single layer; spray with oil.
6. 6. Air fry 10–12 minutes, turning once, until crisp and golden.
7. 7. Serve with lemon wedges and tartar sauce.

2. Grilled Lemon Pollock

Grilled Lemon Pollock Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT38M · Yield: 4

Make your dinners better with our grilled lemon pollock recipe! These fish filets are doused in a zesty and herb-loaded marinade made with lemon and Dijon mustard. Serve with lemon wedges and fresh dill for a fancy presentation.

Ingredients

• 20 oz pollock fillets
• cooking spray
• lemon wedges
• 4 tsp Dijon mustard
• ¼ tsp black pepper
• 2 tbsp olive oil
• 1 garlic clove
• ¼ tsp sea salt
• ¼ tsp granulated sugar
• ⅓ cup dill
• ¼ cup lemon juice

Instructions

1. Mix the marinade ingredients in a bowl.
2. Brush the marinade all over each pollock filet.
3. Place the pollock filets in a baking dish. Then, seal it with cling film.
4. Next, transfer the sealed baking dish to a chilled area and allow the fish to marinate for about 20 minutes.
5. Preheat the grill.
6. When done marinating, drain the excess marinade.
7. Then, coat the grill rack with cooking spray.
8. Place the fish filets on the grill rack and cook each side for 4 minutes or until the fish flakes fall off easily with a fork.
9. Serve with fresh dill and lemon wedges. Enjoy!

3. Alaska Pollock a la Plancha

Alaska Pollock a la Plancha is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: P0Y0M0DT0H5M0.000S · Cook: P0Y0M0DT0H20M0.000S · Total: P0Y0M0DT0H25M0.000S · Yield: 4

Make this Alaska Pollock a la Plancha recipe at home with simple steps and standout results. Delicious every single time. Try the recipe tonight.

Ingredients

• 4 each Alaska pollock, skinless 4oz fillets
• 1/2 tsp Salt, kosher
• 1 tsp Pepper, black, ground
• 3 each Peppers, sweet bell, whole
• 2 Tbps Oil, olive-vegetable blend
• 2 each Lemon, halved along center
• 1 cup Onions, pearl
• 2 cup Potatoes, red, sliced
• 4 each Tomatoes, vine-ripe
• 1 cup Parsley, fresh, leaves
• 2 Tbsp Oil, olive
• 8 each Bread, whole wheat, thin sliced, toasted

Instructions

1. 1.Prepare fillets by seasoning each with salt and pepper.
2. 2.Place whole sweet peppers in cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.
3. 3.Remove and cut peppers into bite size pieces.
4. 4.Place onions and potatoes in saute; pot with cold water and heat until simmering.
5. 5.Once simmered for 2 minutes, strain and reserve.
6. 6.In the heated skillet, place oil immediately followed by seasoned fillets.
7. 7.Rotate fillets once browning occurs, after 2-3 minutes.
8. 8.Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.
9. 9.Add lemons, peppers, potatoes, onions, and tomatoes to skillet.
10. 10.Once vegetables brown, return fillets to the top of skillet.
11. 11.Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread.

4. Sauteed Wild Alaska Pollock with Parmesan Crumbs

Sauteed Wild Alaska Pollock with Parmesan Crumbs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pollock fillets, about 4 oz each
• 1/2 cup panko breadcrumbs
• 1/3 cup grated Parmesan cheese
• 1 garlic clove, minced
• 2 Tbsp chopped fresh parsley
• 2 Tbsp olive oil
• 1 Tbsp lemon juice

Instructions

1. 1. Season fillets with salt and pepper.
2. 2. In a shallow dish, mix breadcrumbs, Parmesan, garlic, and parsley.
3. 3. Heat olive oil in a large skillet over medium-high heat.
4. 4. Dip fillets into crumb mixture, pressing to adhere.
5. 5. Sauté 2–3 minutes per side, until crust is golden and fish flakes easily.
6. 6. Squeeze lemon juice over finished fish before serving.

5. Oven Baked Pollock with Pesto Sauce

Oven Baked Pollock with Pesto Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pollock fillets, about 4 oz each
• 1/3 cup prepared pesto
• 1/4 cup breadcrumbs
• 1 Tbsp olive oil
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Line a baking sheet with parchment; place fillets on sheet.
3. 3. Season with salt and pepper; spread a spoonful of pesto over each fillet.
4. 4. Mix breadcrumbs with olive oil; sprinkle evenly over the pesto-topped fillets.
5. 5. Bake 12–15 minutes, or until the fish is opaque and flakes easily.
6. 6. Serve with extra pesto and lemon wedges.

6. Garlic Butter Poached Pollock

Garlic Butter Poached Pollock is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Yield: 4

Pollock is a very affordable fish that has medium texture and a mild flavor. Pollock is easy to bake or fry, but we’re using this delicious pollock recipe to make the fish a little bit fancier! This is still an easy recipe to make and uses poaching, or cooking in liquid at a lower temperature to give the fish a delicious garlic butter flavor! Try the recipe and let us know what you think of this recipe! Do you have a favorite way to season your Pollock? Tell us in the comments below and maybe that will be our next Pollock recipe!

Ingredients

• 4 fillet Pollock (defrosted)
• 2 clove Garlic (minced)
• .5 cup Butter
• 1 Tbsp Urban Accents Fisherman’s Wharf Seasoning (or your favorite seafood seasoning)
• 1 Lemon (juiced)

Instructions

1. In a frying pan large enough to hold Pollock, melt the butter over medium low heat.
2. Add the garlic and cook until golden brown. Stir in lemon juice and Fisherman’s Wharf seasoning and combine.
3. Place the Pollock fillets in the pan and cook over medium low heat for 5-6 minutes per side, continually basting the fish with the poaching liquid.
4. Once the fish flakes easily with a fork, it is done. Remove from the frying pan and serve with fresh greens. Enjoy!

7. Air Fryer Fish

Air Fryer Fish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

These air fryer fish fillets come out crispy on the outside and tender inside in about 20 minutes. A simple breadcrumb coating adds texture and flavor, making this an easy option for a quick dinner.

Ingredients

• 6 to 8 white fish fillets (about 7 ounces each (200 g each), such as cod, tilapia, or haddock)
• 1 tablespoon olive oil (or vegetable oil)
• 1 cup dry bread crumbs
• ½ teaspoon paprika
• ¼ teaspoon chili powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder or granules
• ¼ teaspoon onion powder
• ½ teaspoon salt
• tartar sauce
• lemon wedges

Instructions

1. Pat the fish fillets dry with paper towels. Drizzle with oil and rub to coat evenly.
2. Mix the bread crumbs, paprika, chili powder, black pepper, garlic powder, onion powder, and salt in a shallow dish.
3. Press each fillet into the breadcrumb mixture to coat on all sides. Place in the air fryer basket in a single layer.
4. Cook at 390°F (200°C) for 8 minutes. Flip the fillets and cook for 4 to 7 minutes more.

8. Chili Garlic Alaskan Pollock

Baked Alaska Pollock Recipe with Honey-Mustard Glaze & Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pollock fillets (about 1.5 lb / 680 g total)
• 2 tbsp olive oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 1 tsp chili powder
• 1/2 tsp red pepper flakes
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp lime zest
• Salt and black pepper to taste
• Cilantro leaves, chopped, for garnish (optional)
• Cooked brown rice, to serve (about 2 cups) (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. In a small bowl, whisk together olive oil, honey, soy sauce, lime juice, lime zest, garlic, chili powder, and a pinch of salt.
3. 3. Toss the onion and peppers with a portion of the glaze and spread them on the lined sheet; place the pollock fillets on top and brush with the remaining glaze.
4. 4. Bake for 12–15 minutes, or until the fish is opaque and flakes easily and the vegetables are tender.
5. 5. If desired, finish under the broiler for 1–2 minutes for extra color.
6. 6. Serve the pollock over warm brown rice and garnish with cilantro.

9. Alaska Pollock Recipe with Noodles

Alaska Pollock Recipe with Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Yield: [‘4’]

Healthy, filling and delicious, this Alaska pollock recipe with noodles, vegetables and Chinese five spice is perfect for a simple stir fried fish dinner. You can make it in less than 15 minutes, which makes it a great meal for busy families!

Ingredients

• 200 g medium egg noodles (dried)
• 2 tsp stock powder (I used vegetable stock but you could omit this)
• 3 tbsp oil
• 500 g Alaska pollock fillets (frozen, cut into chunks)
• 500 g stir fry vegetables (fresh or frozen mixed vegetables)
• 1 tsp Chinese 5 spice powder
• soy sauce, chilli oil, black pepper (optional for seasoning)

Instructions

1. Put the noodles in a bowl with the stock powder and cover with boiling water. Or just cook the noodles according to the pack instructions.
2. Heat two tablespoons of the oil in the wok and fry the fish chunks until cooked. It should take about 5 minutes.
3. Take them out gently so they don’t break up.
4. Add the rest of the oil and stir fry the vegetables along with the 5 spice powder for about 3 minutes.
5. Drain the noodles and stir them into the wok along with a little soy sauce and black pepper. Add some chilli oil too or let everyone add their own at the table.

10. Alaskan Pollock Southwestern Salad with Avocado Dressing

Alaskan Pollock Southwestern Salad with Avocado Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 salads’]

A southwestern style salad topped with pan-seared pollock and an incredibly tasty avocado dressing that will knock your socks off!

Ingredients

• 4 Wild Alaskan Pollock Burgers
• 4-6 cups spring mix greens (coarsely chopped)
• 1 15 oz. can black beans, rinsed and drained
• 1 15 oz. can corn, drained (1 1/2 cups frozen corn that has been thawed will work)
• 2 medium tomatoes (cut into wedges)
• 1/2 large red onion (very thinly sliced)
• Optional garnishes: avocado slices and finely chopped fresh cilantro
• ½ large peeled avocado
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 garlic clove (chopped)
• 3 tablespoons water + more as needed for desired consistency

Instructions

1. Cook Wild Alaskan Pollock Burgers in a skillet according to package instructions.
2. While burgers cook, prepare salad ingredients and divide into 4 servings.
3. To make the dressing, combine all ingredients in a food processor or blender and blend until smooth. Add an extra tablespoon or two of water, if needed to achieve desired consistency.
4. Top each prepared salad with sliced burger and dressing.
5. Serve salads immediately or store salad ingredients separate from burgers and dressing in a covered container in the fridge for several days. Enjoy!

11. Fried Garlic Soy Wild Alaska Pollock

Fried Garlic Soy Wild Alaska Pollock is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 wild Alaska pollock fillets (about 1.5 lb total)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cold beer or sparkling water
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• Vegetable oil for frying (about 3–4 cups)
• Sesame seeds and sliced green onions for garnish (optional)

Instructions

1. 1. Pat the fish dry and season with a pinch of salt and pepper.
2. 2. In a large bowl, whisk together flour, cornstarch, baking powder, and pepper; stir in minced garlic.
3. 3. Gradually whisk in beer until a thick batter forms, then whisk in the soy sauce.
4. 4. Heat oil in a deep skillet or fryer to 350°F (175°C).
5. 5. Dip each fillet into the batter, letting excess drip off, and fry until golden and crisp, about 3–4 minutes per side.
6. 6. Drain on paper towels; garnish with sesame seeds and sliced green onions before serving.

12. Bacalaitos

Bacalaitos (Puerto Rican Salted Codfish Fritters) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT6M · Total: PT66M · Yield: [’12’]

Crispy salted codfish fritters that are easy to make and even easier to enjoy. Air-Fryer instructions can be found in the Notes section.

Ingredients

• 1 pound (454 grams) salted codfish
• 1/4 cup (13 grams) onion (from 1/4 of a medium onion, minced )
• 1/4 cup (37 grams) red bell pepper (from 1/4 of a large pepper, minced)
• 2 cloves garlic (minced)
• 2 tablespoons sofrito
• 1 1/2 teaspoons white rum (or white vinegar, optional)
• 1 cup (150 grams) all-purpose flour
• 1 tablespoon (7 grams) cornstarch
• 1 1/2 teaspoons (1 packet) sazón (con culantro y achiote)
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 cup (237 milliliters) cold water (plus more as needed)
• oil for frying ((about 8 cups))

Instructions

1. In a wide caldero or dutch oven, preheat 8 cups of cooking oil to 360°F (182°C) over medium-high heat. Set a cooling rack set over a sheetpan to drain the fried bacalaitos on later.

Prepare the Bacalaito Batter

1. Pull the cooked codfish apart into smaller chunks that are hearty but not more than a bite-sized chunk. In a mixing bowl, fold the onion, red bell pepper, garlic, sofrito, and rum (or vinegar) into the flaked codfish. Set this bowl aside.
2. In a separate, larger bowl, combine the flour, cornstarch, sazón, oregano, and black pepper. Stir the ingredients together with a whisk to distribute them evenly.Combine the cold water with the reserved cooking water from the bacalao. Add anywhere from 1 1/2-2 cups of this water to the flour mixture, whisking slowly until a batter forms. The more water you add, the thinner the fritters will be once they’re fried.*
3. Add the fish to this batter and use a rubber spatula to fold the fish in just until evenly combined.

Fry the Bacalaitos

1. Use a wide spoon or transfer your batter to a big glass or metal pitcher. These help with dropping the batter into the hot frying oil. Once the oil reaches 360°F (182°C), scoop a spoonful** of the batter up with your kitchen spoon. Bring the spoon to the surface of the hot oil and “lay” it into the oil, spreading the batter into a line as you pull away from you to the other side of the pot. Try to avoid splashing the batter as you go from bowl to pot.
2. Fry the first “test” bacalaito for 3 minutes, then use a pair of tongs to flip it to the other side. Fry it for another 3-4 minutes or until it is a deep golden brown and crisp. Taste this bacalaito. Adjust the seasoning/consistency of the rest of the batter as needed.
3. Once your bacalaito batter is adjusted to suit your preferences, continue frying the batter just like you did before.Transfer the fried bacalaitos to the cooling rack. Try to stand them up in between the racks so most of the oil drains from them onto the pan below. You can keep them warm in a 170°F oven, but I find they get soggier faster in enclosed spaces.

13. Baked Pollock with Cheddar Herb Crust

Baked pollock with a cheddar and herb crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT20M

This is an excellent recipe for crusted pollock that’s an easy fish dish to prepare. Nathan Outlaw’s pollock recipe is a wonderful way to prepare this whitefish

Ingredients

• 4 pollock fillets, line-caught, each weighing 225g
• 75g of white breadcrumbs
• 50g of cheddar, finely grated
• 4 tbsp of parsley, chopped
• 1 tbsp of dill, chopped
• 1 garlic clove, finely chopped
• 25g of butter, melted
• Cornish sea salt to season
• black pepper, freshly ground, to season
• olive oil

Instructions

1. Preheat the oven to 220ºC/gas mark 7. Season the pollock with salt and pepper on both sides and lay skin-side down on a well-oiled baking tray
2. Put the breadcrumbs, cheese, parsley, dill and garlic into a bowl. Add salt and pepper to taste. Add the melted butter and mix well with a fork. Divide the mixture between the fillets and press on top of each piece in a thick, even layer
3. Drizzle over a little olive oil and bake for 10—12 minutes (8 minutes per inch of fish thickness) or until the crust is crisp and lightly golden and the fish is cooked through
4. Lift onto warm plates and serve

14. Alaska Pollock Fish Tacos

Easy Fish Tacos Using Alaska Pollock is a practical addition to this collection, with a straightforward method and adaptable serving options.

Make dinner on the table in 20 minutes with my easy Instant Pot Fish Tacos recipe. I’m sharing how I put this pollock fish tacos as a easy dinner idea.

Ingredients

• 4-5 fillets of Alaska pollock (frozen, approximately 1.5-2 pounds)
• 1 cup water
• 2 tablespoons olive oil
• 1/2 cup chopped green onions
• 1 cup chopped red pepper (about one large red pepper)
• 1 cup chopped onion (about one medium onion)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 16-ounce can refried beans
• 1/4 cup chopped cilantro
• 1 cup pico de gallo (optional, adjust to taste)
• 2 cups shredded white cabbage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt + pepper to taste
• 16-20 street taco tortillas

Instructions

1. For the Instant Pot, place the fillets in the Instant Pot and add a cup of water and 2-3 tablespoons of olive oil. Closed the lid of the place, made sure the vent was closed and hit the meat option for 7 minutes.
2. After the timer went off on the Instant Pot, vent and wait for the steam to come out so the Instant Pot lid could unlock.
3. Once done, release the steam, unlock the lid, and check that the fish is cooked (it should flake easily). Season the fish with 1/2 teaspoon of garlic powder, onion powder, salt, pepper, and Old Bay seasoning to taste. Cut or shred the fish into small pieces. {Note: I didn’t have to do a lot of cutting since the fish was practically falling apart}.
4. Warm 16-20 street taco tortillas in a skillet or over an open flame until pliable.
5. Spread a layer of refried beans (about 2 tablespoons per tortilla) onto each tortilla.
6. Top with the cooked fish, 2 cups of shredded white cabbage, 1 cup of chopped red pepper, 1 cup of chopped onion, 1/2 cup of chopped green onions, 1 cup of shredded cheese, 1/4 cup of chopped cilantro, and 1 cup of pico de gallo (if using
7. Serve.

15. Coconut Seafood Stew

Caldo Santo (Puerto Rican Coconut Seafood Stew) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT40M · Total: PT85M · Yield: [‘8’]

Use your favorite seafood and fish and a variety of tubers to make this popular Puerto Rican Lenten soup. Prep time doesn’t include 2 1/2 hours to desalinate the bacalao.

Ingredients

• tablespoon (15 milliliters) olive oil (or achiote oil)
• 1 medium (1 1/2 cups or 200 grams) white onion (peeled and thinly sliced)
• 1/3 cup (85 grams) sofrito
• 5 cloves (2 tablespoons) garlic (peeled and minced)
• 1 1/2 inch piece (1 tablespoon) ginger (peeled and minced)
• 4 cups (1 liter) fish stock
• 3 cups (750 milliliters) coconut milk
• 1/4 cup (about 12) manzanilla olives
• 1 tablespoon capers
• 2 large bay leaves
• 1 tablespoon adobo (plus more to taste)
• 1 1/2 teaspoons (1 packet) sazón con achiote y culantro
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground allspice (optional)
• 1/2 pound (455 grams) yuca (cassava) (peeled and cut into 1/2-inch cubes)
• 1/2 pound (455 grams) batata (boniato) (peeled and cut into 1/2-inch cubes)
• 1/2 pound (455 grams) calabaza (Kabocha squash) (peeled and cut into 1/2-inch cubes)
• 2 large green plantains
• 1 pound (460 grams) jumbo shrimp (peeled and deveined)
• 1 pound (460 grams) bacalao (salted cod) (desalinated and cut into 1-inch chunks)
• 1 pound (460 grams) red snapper (cut into 1-inch chunks)
• 1/2 pound (225 grams) lump crab meat
• sliced avocado
• lime wedges

Instructions Begin the Caldo Santo

1. It in an 8-quart (or larger) Dutch oven or caldero, heat the olive oil over medium-high heat. Once the oil shimmers in the pot, add the sliced onion, sofrito, garlic, and ginger to the oil. Sauté these until glossy and opaque, or for 3 to 4 minutes, stirring frequently.
2. Once the aromatics are glossy, pour in the fish stock and the coconut milk. Stir the liquids into the aromatics, then add the olives, capers, bay leaves, adobo, sazón, black pepper, and allspice to the pot. Allow the liquid to come up to a boil.
3. Once the liquid in the pot starts to boil, stir in the chunks of yuca, batata, and calabaza. Bring the liquid back up to a boil.Once the liquid boils, reduce the temperature to medium and cover the pot. Gently simmer the viandas like this for 10 minutes, stirring every 5 minutes.

Peel and Grate the Platanos

1. While waiting for the viandas to soften, peel the platanos. Cut the ends of the platanos off and make a slit down the back and front with the tip of your knife. Next, use the fleshy part of your thumb to press up on the peel to separate the peel from the platano. Continue pushing the peel up and away until the platano is peeled.
2. Use the next to smallest grater holes to finely grate the platanos into a mixing bowl. Activate the platanos sticky quality by using your hand to stir the grated platano a bit in the bowl. Use a tablespoon measuring spoon or a #70 portion scoop to form 14-15 balls of platano.
3. After you scoop the balls, roll each one between the palms of your hands to form them into round balls. If they don’t stick together, you can add a small amount (1 tablespoon) of flour to help them along. Set the balls aside on a plate or platter while you wait for the viandas to finish their 10-minute simmer.

Finish the Caldo Santo

1. Add the platano balls to the pot and use your spoon to push them under the surface of the caldo santo.Cover the pot and cook the platano balls in the soup for 5 minutes.
2. After 5 minutes, dump all seafood except for the crab meat into the pot. Stir it in and cover the pot once again. Cook the caldo santo for 10 minutes or until the seafood is cooked all the way through.
3. Turn off the stove and immediately stir the crab meat into the cooked caldo santo. Avoid stirring the soup too much as this will cause the crab meat to break apart. Ladle the caldo santo into individual serving bowls to serve it.
4. Serve the caldo santo with slices of toasted and buttered Pan Sobao, ripe avocado slices and lime wedge for squeezing into the soup just before eating.

16. Baked Pollock with Tomatoes and Feta

Baked Pollock with Tomatoes and Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 pollock fillets (about 1.5 lb total)
• 2 cups cherry tomatoes, halved
• 1 small red onion, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup pitted Kalamata olives, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C) and lightly grease a baking dish.
2. 2. In a bowl, combine tomatoes, onion, olives, garlic, olive oil, oregano, thyme, salt, and pepper.
3. 3. Spread the vegetables in the dish; nestle pollock fillets on top and spoon some tomato mixture over each.
4. 4. Bake 15–18 minutes, until fish is opaque and flakes easily.
5. 5. Sprinkle feta over the fillets and bake an additional 2 minutes to warm cheese.
6. 6. Serve with lemon wedges and garnish with parsley if desired.

17. Baked Pollock

Baked Pollock is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: 4-6 serving(s)

I’m always looking for ways to enjoy baked fish. This recipe works not just for pollock but for just about any fish fillet. Cook time will depend on the thickness and size of your fillets. I used frozen pollock fillets, thawed.

Ingredients

• 4 -6 fish fillets
• 1/3 cup sour cream
• 1/4 cup grated parmesan cheese
• 2 tablespoons melted butter
• salt and pepper, to taste

Instructions

1. Preheat oven to 350 degrees.
2. Cover half sheet pan with foil and spray with non stick cooking spray.
3. Mix all ingredients except fish.
4. Spread mixture on one side of each fillet.
5. Bake uncovered for 15 to 25 minutes (depending on the thickness of you fish) till fish is done.
6. Brown slightly with broiler if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.