Pollock topped with onion, green pepper, tomato slices, and cheddar cheese. Serve with starch and vegetable of your choice (I use rice and asparagus spears).

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with butter flavored cooking spray.

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  • Season the pollock fillets with paprika and black pepper. Place on baking sheet and layer with onion, green pepper, and tomato slices.

  • Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes. Turn oven off, place two slices of cheese on each fillet. Return fish to the oven and allow cheese to melt, about 3 minutes.

Nutrition Facts

398 calories; protein 44.5g 89% DV; carbohydrates 7.9g 3% DV; fat 20.4g 31% DV; cholesterol 180.2mg 60% DV; sodium 525.3mg 21% DV. Full Nutrition

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/11/2006
I am a fish only eater but had never tried pollock so I was excited to try this recipe. It was spur of the moment, so I had to make some modifications using what I had in my fridge...yellow pepper instead of green and I skipped the cheese. Turned out pretty good. Would definitely make it again. Read More
(51)

Most helpful critical review

Rating: 3 stars
01/15/2007
This was pretty good. I followed the recipe except that I added garlic and used provolone cheese and diced tomatoes. I also used mushrooms. My family absolutely loved this dish but I thought it was so-so. I will probably make it again sometime though. Read More
(7)
74 Ratings
  • 5 star values: 36
  • 4 star values: 21
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
05/10/2006
I am a fish only eater but had never tried pollock so I was excited to try this recipe. It was spur of the moment, so I had to make some modifications using what I had in my fridge...yellow pepper instead of green and I skipped the cheese. Turned out pretty good. Would definitely make it again. Read More
(51)
Rating: 4 stars
02/26/2008
Pretty good. Will make again. I cooked my onions in a skillet on a stove top first, since I don't like them as raw. I also added a 1/2 clove of garlic, minced. Didn't have the green pepper, but it would be good with it, so I will probably try that next time and cook it with the onions on the stove top first. Read More
(33)
Rating: 5 stars
05/28/2006
This is wonderful...I just added a little garlic and it was perfect. Thanks! Read More
(27)
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Rating: 4 stars
06/29/2007
Very good but I did make some changes. I seasoned the fish with pepper and organo. Then place the tomato on top and cooked. I then saute the onions mushrooms and garlic. Placed them on top after the fish cooked with Provolone cheese. Not a real fishy taste. One thing is that I used the frozen Pollock and it really shrunk when it was cooked. Read More
(23)
Rating: 5 stars
10/26/2008
I have just cooked Pollock Montreal. It was extremely tasty and satisfying and we enjoyed it. Not bought pollock before - thought it was only for cats! But the recession bites and we bought a pack of frozen pollock to try. It was skinned and the fillets were v. scrawny - that's when I looked for a recipe that would improve them. Pollock Montreal did all that. Thanks! Read More
(23)
Rating: 5 stars
10/22/2007
Simple to make great tasting and using a fish that is economical and hugely under-rated. Read More
(17)
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Rating: 4 stars
03/23/2007
Since pollock doesn't have a lot of taste alone the trick to this dish is to add flavor. I used canned stewed tomatoes paprika "Everglades Seasoning" and a southwestern style cheese. It was pretty darn good! Read More
(12)
Rating: 5 stars
11/22/2010
I was surprised with how good this was. The pollock fillets that I used were about 3 ounces a piece so I used 4 of them and reduced the cooking time some. In order to ensure that the peppers and onions would be soft I microwaved them for a few minutes before placing them on the pollock this was a nice spin on pollock thank you for the recipe. Read More
(12)
Rating: 4 stars
09/16/2009
The fish can out great I used a mix of mozzerella and cheddar. I took the advise of another reviewer and sauteed the peppers and onions first and I think that made a big difference. I served it over pasta with cooked artichokes and tomatoes drizzled with olive oil. Good base recipe - can do countless things with it! Read More
(10)
Rating: 3 stars
01/15/2007
This was pretty good. I followed the recipe except that I added garlic and used provolone cheese and diced tomatoes. I also used mushrooms. My family absolutely loved this dish but I thought it was so-so. I will probably make it again sometime though. Read More
(7)