When I was little, fish was not my first choice when it comes to cooking (and eating). Not even second choice. That’s probably because when I was growing up the only fish available in the local food store was frozen mackerel (a type of pelagic fish). So, when we were able to get our hands on mackerel, my mom used to wrap it in cooking foil and bake it until tender. No herbs, no spices.
It was not bad, but it wasn’t good either. When I first met my husband he was surprised that I didn’t fancy trying his famous sea bream (Orata) recipe. Later on, he gradually (and cleverly) made me a fish-lover. Nowadays, we strive to eat fish at least once a week.
I have used both fresh and frozen fillets – it does not make a difference in taste. If you have frozen Alaska fillets on hand, make sure you defrost them first (see notes below for method).
I always try and add fresh herbs to all my meals – just because food tastes much better when I do. Alternatively, you can always use dried spices. I also recommend cooking the fillets in ceramic baking dish – as it gives more sophisticated taste to the baked meal (check out this one on Amazon).
COMBINE: We usually enjoy the baked alaska Pollock fillets with fresh (seasonal) salad – see our Spring Salad Recipe with Feta and Baby Spinach.
If you have some leftover fish, you can always put a fillet or two in your lunch (bento) box (this one looks cute and practical) and take with you to work in addition to a seasonal salad or other side dish.
NUTRITION: ‘’Alaska Pollock is a high protein, low fat fish that provides between 400 and 500 milligrams of heart healthy omega-3 fatty acids per 3 ounce cooked serving.’’ Read more here (external link).
Juicy Alaska Pollock with Sun Dried Tomatoes and Basil
- 6-8 Alaska Pollock fillets, fresh/frozen
- 2 tbsp fresh basil, minced
- 8-10 pieces dried tomatoes
- 3 tbsp olive oil, extra virgin
- 2 tbsp lemon juice, fresh
- salt to taste
- pepper to taste
- Mix salt, pepper, lemon juice, basil and olive oil in a small bowl and coat the fish fillets on each side
- Let sit in fridge for 30 minutes (optional) to help fish absorb marinate better.
- Place dried tomatoes in water and let sit for 30 min (while marinated fish is in the fridge)
- Place fish in (ceramic) baking dish and add dried tomatoes on top.
- Cover with baking foil (like this one on Amazon) and bake for about 20 min on 180 C/ 360 F. (Preheating the oven may cause your ceramic pan to break, so I do not recommend preheating).
- After about 20 min (when fish is almost done), remove baking foil and bake for additional 10 min on same temperature.
- Remove from oven and serve with side dish of choice
Did you make this recipe?
I’d love to hear how it turned out for you! You can leave a comment below and/or snap a picture and share it on Instagram – using #shinemommy and tagging @anashinemommy in the photo itself.