Smarter Living: Recipes
Baked Pollock with Peppers and Tomatoes
photo: Mr Jaded/Flickr
For those who say that pollock can only be pan-fried to taste good, here is a way to make even frozen pollock turn into a colorful, flavorful dish. Reprinted with kind permission from Judith Jones’ The Book Of New England Cookery(2001, University Press of New England).
- 1 pound pollock fillets
- 1 lemon
- ½ cup olive oil
- 2 green peppers, seeds and ribs removed, cut into strips
- 2 large onions, sliced
- 3-4 garlic cloves, chopped fine
- 3 large tomatoes, peeled and chopped
- 1 bay leaf
- Freshly ground pepper
- 1 Tbsp chopped fresh thyme or ¼ tsp dried
- 1 cup dry cider or white wine
- ½ cup applejack, rum or bourbon
- Wipe the fillets with a damp cloth and sprinkle them with the juice of ½ lemon. Cut the other ½ lemon into four wedges and reserve.
- Heat a shallow flameproof casserole, add 4 tablespoons oil and saute the green pepper strips, onions and garlic for about three minutes. Stir in the chopped tomatoes, the bay leaf, a light sprinkling of salt and pepper and the thyme.
- Cover the casserole and simmer over low heat for about 10 minutes. Arrange the pollock fillets on top of the vegetable mixture and top each with a lemon wedge and a sprinkling of the remaining oil.
- Bake in a preheated 350-degree oven for 15 minutes, then add the cider or wine and the liquor. Continue baking for about 25 minutes, until the pollock is easily pierced when tested with a fork. Remove the bay leaf before serving.
last revised 8/9/2011