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Baked Pollock Fillets in Tomato Sauce Tasty 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 3.5 oz (100 g) raw edible portion it contains 118 Calories, 1.26 g Total Fat, 110 mg Sodium, 24.92 g Protein, 456 mg Potassium, 77 mg Calcium, 0.59 mg Iron, 86 mg Magnesium, 283 mg Phosphorus, and also Vitamin A, Vitamin B-12, Vitamin B-6.
Baked Pollock Fillets Recipe - A simple recipe how to bake Alaska Pollock fillets in tomato sauce with bell pepper, green onion, and Canadian cheese. Easy recipe. Can be ready in 20 minutes.
Ingredients:
- 8 fresh Alaska Pollock fillets
- 2 cups (500 mL) tomato sauce
- 1 bell pepper, red or yellow, cut into strips
- 1/2 cup (125 mL) green onion, chopped
- 1 cup (250 mL) Canadian cheese, grated
- Salt and pepper to taste
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Serves/Makes: 8
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How to cook Baked Pollock Fillets in Tomato Sauce:
- Arrange the Alaska Pollock fillets over the bottom of an oven-proof dish.
- Top with tomato sauce, bell pepper strips, chopped green onion and finally with grated cheese.
- Salt and pepper, to taste.
- Preheat oven to 350 degrees F (180°C).
- Bake into an oven for 20 minutes, until fish is well done.
Notes:
This recipe for Baked Pollock Fillets in Tomato Sauce serves/makes: 8. 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.
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Pollock Recepies
Fish Recepies
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