top of page
Search
Writer's pictureCranberry Walk

Pollock and Veggie Bake


I love Fridays. It means the busy work week is coming to an end, and I have a few uninterrupted days with my family and friends. To me, the start of the weekend should be easy breezy, and no fuss. So I created Pollock and Veggie Bake. The fish is seasoned and topped with a lemony-leek mixture and baked alongside asparagus and grape tomatoes. Once cooked, you are greeted with the most flavorful fish and perfectly cooked veggies.



Ingredients for Pollock and Veggie Bake:


1 pound Pollock, cut into 4 fillets

1 pound asparagus, trimmed

1 cup grape tomatoes

3 cloves garlic, minced

2 tablespoons chopped leeks

zest of 1 lemon

2 teaspoons fresh lemon juice

olive oil

kosher salt

black pepper


Time-Saving Tips: Prepare the fish topping in advance.


Let's see what we need.

We're ready to cook.


Combine the chopped leeks, garlic, lemon zest, lemon juice, and 2 teaspoons of olive oil; set aside.


Coat a sheet pan with 2 tablespoons of oil. Place the fish on one side of the pan and the vegetables on the other side.


Drizzle the vegetables with about 1 1/2 tablespoons of oil and season with salt and pepper. Brush 1/2 teaspoon oil on each filet, season with salt and pepper, and top with the leek mixture.


Transfer the pan to a preheated 425-degree oven. Bake 10-12 minutes until fish is cooked. Once done, the fish will appear opaque and flaky.


It's ready! Pollock and Veggie Bake is so easy to prepare and delicious. If you want add a side of rice and your dinner is good to go. I love that I am able to have such a great and healthy meal to start my weekend.


Enjoy!



Pollock and Veggie Bake:


  • 1 pound Pollock, cut into 4 fillets

  • 1 pound asparagus, trimmed

  • 1 cup grape tomatoes

  • 3 cloves garlic, minced

  • 2 tablespoons chopped leeks

  • zest of 1 lemon

  • 2 teaspoons fresh lemon juice

  • olive oil

  • kosher salt

  • black pepper

  • Combine the chopped leeks, garlic, lemon zest, lemon juice, and 2 teaspoons of olive oil; set aside.

  • Coat a sheet pan with 2 tablespoons of oil. Place the fish on one side of the pan and the vegetables on the other side.

  • Drizzle the vegetables with about 1 1/2 tablespoons of oil and season with salt and pepper. Brush 1/2 teaspoon oil on each filet, season with salt and pepper, and top with the leek mixture.

  • Transfer the pan to a preheated 425-degree oven. Bake 10-12 minutes until fish is cooked. Once done, the fish will appear opaque and flaky.

  • Time-Saving Tips: Prepare the fish topping in advance.

Comments

bottom of page