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Baked Alaskan Pollock in Mushroom Soup Recipe.
The color and texture of the Alaska Pollock are white and Cod-like with a more tender texture, a milder taste, whiter color and lower oil content. Pollock has a moderate to low fat content and a mild, slightly sweet flavor. The skin is edible and delicious. Its mild flavor and snow-white, tender flesh are particularly kid-friendly and appealing. Boneless fillets are creamy tan in color. Cooked, the lean meat is white and firm with good flake.
Pollock is an excellent source of healthy vitamins and Minerals. Per 3.5oz (100g) raw edible portion it contains 118 Calories, 1.26g Total Fat, 110mg Sodium, 24.92g Protein, 456mg Potassium, 77mg Calcium, 0.59mg Iron, 86mg Magnesium, 283mg Phosphorus, and also Vitamin A, Vitamin B-12, Vitamin B-6.
Baked Pollock Recipe - Easy and healthy recipe how to bake Alaskan Pollock with onion, mushrooms, Campbell's golden mushroom soup, stewed tomatoes, yellow cheese. Cooking time approximate 50 minutes. Great tasting food is easy to cook and is also healthy.
Ingredients:
- 2 pounds fresh Alaska Pollock
- 1 medium onion, sliced
- 1 can sliced mushrooms (4 ounces), drained
- 1 can mushroom soup
- 1 cup stewed tomatoes, drained
- 1 cup shredded yellow cheese (Cheddar)
- Salt and pepper to taste
- Pam sprey
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Serves/Makes: 6
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How to cook Baked Alaskan Pollock in Mushroom Soup:
- Spray an 8 x 8 inch square baking dish with Pam.
- In the baking dish put the layer of fish, season with salt and paper.
- Cover the fish with a layer of sliced onion, then put layer of sliced mushrooms, stewed tomatoes and shredded yellow cheese on a top.
- Pour mushroom soup over and bake at 350°F for 45 minutes.
- Remove from the oven and cat into serving peaces.
- Can be served with potatoes or any vegetables.
Notes:
This recipe for Baked Alaskan Pollock in Mushroom Soup serves/makes: 6. It is delicious, simple, and very affordable dish.
Main Ingredient: Alaska Pollock
Preparation Method: Baked
Cuisine: American
How to fillet Pollock:
With fish facing away from you, use a sharp, thin-bladed knife to cut along the back of the fish, from tail to head. Make a second cut just behind the gills, down to the backbone. Holding the knife at a slight angle, cut along the bone to free the back side of the fillet. Peel back the free meat, then cut fillet away from the rib cage. Turn fish over and repeat above steps for second fillet.
Pollock Recepies
Fish Recepies
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