Crispy Pollock with Bruschetta
Crispy panko-crusted baked pollock with a fresh tomato basil bruschetta topping
Ingredients
- 1 cup plum tomatoes cored and diced
- 2 Tbsp red onion minced
- 1 ½ tsp olive oil
- ¼ cup fresh basil leaves thinly sliced
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 garlic clove minced
- 1 ½ cup panko bread crumbs
- 1 ½ Tbsp butter melted
- ¼ cup Parmesan cheese grated
- 6 4-6 oz pollock fillets
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
Instructions
- Preheat a standard oven to 375°F or a convection oven to 350°F.
- Combine tomato, onion, oil, basil, first amount of salt, first amount of pepper, and garlic. Mix well and set aside.
- Combine breadcrumbs, butter, and Parmesan. Toss to mix.
- On sheet pan coated with cooking spray, place fish fillets 1" apart. Season with second amount of salt and second amount of pepper.
- Top each fillet with ¼ cup of the crumb mixture.
- Bake until internal temperature of fish reaches 145°F and crumb mixture is golden brown, about 10 to 15 minutes.
- To serve, plate one piece of pollock with 2 tablespoons of the bruschetta mixture.
Nutrition
Calories: 200kcalCarbohydrates: 13gProtein: 23gFat: 6gSaturated Fat: 1.5gTrans Fat: 0gCholesterol: 75mgSodium: 230mgFiber: 1gSugar: 2g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.