Hot Eats and Cool Reads: Garlic Butter Baked Pollock Fillets Recipe

Saturday, February 25, 2012

Garlic Butter Baked Pollock Fillets Recipe



My local grocery store had a great sale on frozen Pollock fillets this week. I've never cooked them before so I thought I'd try them out! This recipe turned out fabulous! The fish was fall apart tender and the garlic gave it great flavor. You can substitute Pollock for any white fish. Tilapia would be fabulous prepared this way as well. This recipe is super fast and easy and would be convenient to cook on a week night when you don't have much time to cook. Enjoy!!

What you need:
1 pound frozen Pollock fillets, defrosted
2 cloves garlic, minced
1/4 c. butter, melted
1/2 tsp. dried parsley
1 tsp. lime juice
salt and pepper

Directions:
Preheat oven to 400 degrees. Lay Pollock fillets in a glass baking dish in a single layer. Combine the garlic, melted butter, parsley, lime juice, salt and pepper. Pour over Pollock fillets. Bake for 25-30 minutes or until fish flakes with a fork. 

Print Recipe


12 comments:

  1. I would like to try your recipe with a good white fish. I don't think I have ever seen a Pollock Fish here. It looks like a great recipe Sheena. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    1. This would be great with any white fish! It has great flavor! Have a great weekend too :)

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  2. gorgeous recipe with wonderful flavors , thank you so much

    Beverley xoxo

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  3. Sheena, did you defrost the frozen fillets first, or lay them in the pan frozen?? Thanks!

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  4. Sheena, did you defrost the frozen fillets first, or lay them in the pan frozen?? Thanks!

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  5. Just printed this and am heading to the kitchen to fix it for lunch today. We love! pollock. Thanks so much for sharing.

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  6. why can't lemon juice be used?

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  7. i would like to hear back in my e-mail grandma10296@centurylink.net on using lemon juice. thank you.

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  8. I used some olive oil with the butter, rosemary for the herb and apple cider vinegar for the acid, but the proportions were the same. It was DELICIOUS. I would definitely use this again, and probably try the ingredients that Sheena used if I had them on hand and if my side dishes matched (I was having polenta so I wanted more Italian flavors).

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