Baked Pollock with Spring Vegetables
Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.
Baked Pollock with Spring Vegetables
Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.
Servings
6
Servings
6
Ingredients
Spring Vegetables
Vinaigrette
Pollock
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. This dish is shown served over homestyle mashed potatoes. You can make your own or substitute our Cauliflower Potato Mash (link in Notes below).
Recipe Notes

Recipe created by Chef Tracey Hopkins, Aramark Healthcare.

 

Serve recipe over homestyle mashed potatoes or try our Cauliflower Potato Mash recipe.