pollock fish recipe

The Best pollock fish recipe

Crispy Pollock Fish with Lemon-Dill Sauce

4.9 from 1294 votes

A simple, flaky Pollock fillet baked to golden perfection with a tangy lemon-dill sauce. Light, crispy, and ready in under an hour.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time10 mins

Cook Time25 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Fish

• 4 fresh Pollock fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Sauce

• ½ cup mayonnaise
• ¼ cup fresh lemon juice
• 2 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 clove garlic, minced
• ½ tsp Dijon mustard

👨‍🍳Directions

1. 1
   Preheat oven to 400°F. Pat Pollock fillets dry with paper towels to ensure crispiness.
2. 2
   In a shallow bowl, whisk together olive oil, paprika, garlic powder, salt, and black pepper. Coat each fillet evenly with the mixture.
3. 3
   Place fillets on a parchment-lined baking sheet, skin-side down. Bake for 12–15 minutes until the skin is crispy and the fish flakes easily with a fork.
4. 4
   While the fish bakes, mix mayo, lemon juice, dill, parsley, garlic, and Dijon mustard in a small bowl until smooth.
5. 5
   Once the fish is done, spoon the sauce over the top and serve immediately.

🔧Equipment

• Mixing bowl
• Baking sheet
• Oven
• Measuring spoons
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18💛Saturated Fat: 3❤️Cholesterol: 65🧂Sodium: 550🌾Total Carbs: 2🥦Dietary Fiber: 3g🍬Sugars: 1🥩Protein: 30

📝Notes

Tips: For extra flavor, add a pinch of red pepper flakes to the fish mixture. If using frozen Pollock, thaw it in the fridge overnight for best results.

❓ Frequently Asked Questions About Crispy Pollock Fish with Lemon-Dill Sauce

1. What is the best way to prepare pollock fish for beginners?

Pollock is forgiving and easy to cook, especially for beginners. Start by patting the fish dry to help it crisp up in the pan. Use a neutral oil like canola or vegetable to prevent the fish from absorbing too much flavor. Cook it medium-rare to medium for about 4–5 minutes per side, depending on thickness. If you’re unsure, a meat thermometer can ensure it reaches 145°F (63°C) safely.

—

2. Can I substitute another type of white fish for pollock?

Yes, you can swap pollock for similarly mild, flaky fish like cod, tilapia, or halibut. The cooking time may vary slightly, but these fish hold up well to pan-searing or baking. Just adjust the temperature down by about 5°F (3°C) if using a thicker cut to avoid overcooking.

—

3. How do I keep pollock moist while cooking?

To prevent pollock from drying out, avoid overcrowding the pan when searing. Cook in batches if needed, and don’t let the fish sit in its own juices after removing it from the heat. For extra tenderness, you can also lightly butter the fish before cooking or add a splash of white wine or broth to the pan while cooking.

—

4. What are the best sides to pair with this recipe?

Pollock’s mild flavor pairs well with simple, fresh sides. Steamed green beans with garlic butter, a light lemon-herb salad, or roasted potatoes with rosemary work beautifully. If you’re serving it with a creamy sauce, consider a quick garlic aioli or a simple tomato-based sauce to complement the fish without overpowering it.

—

5. How do I know if pollock is fresh?

Fresh pollock should have a clean, slightly sweet smell, similar to seafood. The skin should be firm and shiny, and the flesh should be bright white with no grayish tint. If the fish has a strong fishy odor or a slimy texture when touched, it’s best to discard it. When buying, look for a firm texture and avoid any fish that looks dull or has excessive ice crystals.