Crispy Pollock with Bruschetta
Crispy panko-crusted baked pollock with a fresh tomato basil bruschetta topping
Servings 6
Calories 200kcal
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: 200kcal | Carbohydrates: 13g | Protein: 23g | Fat: 6g | Saturated Fat: 1.5g | Trans Fat: 0g | Cholesterol: 75mg | Sodium: 230mg | Fiber: 1g | Sugar: 2g