Baked pollock crusted fish fillets are an easy and flavorful way to enjoy fish without frying. The fillets are coated in a seasoned breadcrumb crust, then baked until golden and flaky. Pollock is a mild white fish that holds up well to baking, making it a great choice for a quick lunch or dinner. This recipe serves 3 to 4 people.
Ingredients
4 pollock fillets (about 150g each), thawed if frozen
1 cup breadcrumbs (plain or panko for extra crunch)
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
Salt and black pepper to taste
2 tablespoons grated Parmesan cheese (optional)
2 tablespoons olive oil or melted butter
1 egg
Lemon wedges, for serving
How to Make Baked Pollock Crusted Fish Fillets
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it.
In a shallow bowl, beat the egg.
In another bowl, mix the breadcrumbs with garlic powder, paprika, dried parsley, Parmesan (if using), salt, and pepper.
Pat the pollock fillets dry with paper towels to help the coating stick.
Dip each fillet first into the egg, then press into the breadcrumb mixture until fully coated.
Place the coated fillets on the prepared tray.
Drizzle a little olive oil or melted butter over the top of each fillet to help the crust brown in the oven.
Bake for 15–20 minutes, depending on thickness, until the fish is cooked through and the crust is golden and crisp. The fish should flake easily with a fork.
Remove from the oven and serve immediately with lemon wedges.
Serving Suggestions
Serve with mashed potatoes, steamed vegetables, rice, or a simple salad. It also pairs well with tartar sauce or garlic mayo on the side.
Baked pollock crusted fish fillets are crunchy on the outside, tender inside, and full of flavor. It’s a healthier alternative to fried fish that’s just as satisfying and easy to make any night of the week.
