Recipes Pollock Montreal 4.1 (76) 66 Reviews 11 Photos 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 by Joseph Brojakowski Published on March 21, 2018 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Ingredients 2 (6 ounce) fillets pollock fillets ½ teaspoon paprika ½ teaspoon black pepper 1 small yellow onion, sliced 1 small green bell pepper, cut into strips 4 (1/4 inch thick) slices red tomato 4 slices Cheddar cheese Directions Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with butter flavored cooking spray. 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. I Made It Print Nutrition Facts (per serving) 398 Calories 20g Fat 8g Carbs 45g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 398 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 62% Cholesterol 180mg 60% Sodium 525mg 23% Total Carbohydrate 8g 3% Dietary Fiber 2g 8% Total Sugars 4g Protein 45g Vitamin C 38mg 190% Calcium 436mg 34% Iron 1mg 8% Potassium 840mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved