This easy Broiled Pollock Recipe takes 15 minutes, including prep time, and gives you a flaky white fish dinner with a savory parmesan crust. No special pans or tools required - just a foil-lined baking sheet and 8 every-day ingredients!
Cooking pollock fish is one of the easiest ways to introduce more seafood into your diet. As a full-time seafood recipe developer, it's one of my favorite fish to recommend to new fish cooks. This tasty fish is mild, giving you an endless menu of options for seasoning and side dishes.
Pollock and Cod are close cousins and can be used interchangeably in most recipes, including Garlic and Herb Baked Pollock and Broiled Cod Fillets. This Parmesan Pollock is another great way to pair cheese with fish, just like my Crispy Parmesan Halibut.
Ingredients for Parmesan Pollock:
Fish: you can substitute cod or haddock for wild Alaska pollock. Monitor cook time as it will depend on the thickness of your fillets.
Mayo: real mayo only, please, not the salad dressing.
Spices: salt, pepper and garlic powder season our mayo, turning it into a quick aioli. Add a pinch of cayenne pepper for spice, if you like!
Parm: grated or shredded parmesan work in this recipe. Substitute asiago or grana padano.
Full ingredient list and measurements included in printable recipe card below.
How to Make Broiled Fish:
1. Prep Fish
Preheat broiler to high. Dry fish with paper towels, then salt lightly and lay on a baking sheet lined with aluminum foil.
2. Make Aioli
In a small bowl, combine mayonnaise, lemon juice, pepper, salt and garlic powder. Mix well. Using a pastry brush, spread a thin layer of peppercorn aioli across the top of each fish fillet.
Sprinkle fillets with Parmesan cheese.
3. Broil and Serve!
Broil fillets for 7-8 minutes, or until the fish is cooked through and the Parmesan topping is golden brown and bubbly. (Cook time will largely depend on the thickness of your fish fillets. Monitor and test with an instant-read thermometer for accuracy.) Serve with lemon wedges and a sprinkle of fresh parsley or chives, if you like.
Can I use frozen fish for this recipe?
You can use fresh or frozen fish in this pollock recipe. If using frozen fish, thaw before cooking by placing in the refrigerator overnight. For faster thawing, keep fish in original packaging and submerge in cold water for 30 minutes.
What to serve with pollock?
Garlic Lemon Seasoned Green Beans and Mediterranean Basmati Rice would be the perfect sides for these parmesan fish fillets.
How to store leftover broiled pollock?
Transfer leftover fish to an airtight container and keep in the refrigerator for up to 2 days.
Print
Broiled Pollock Fillets with Parmesan
- Total Time: 15 minutes
- Yield: 2-3
Ingredients
1 pound pollock fillets
3 tablespoons mayonnaise
2 teaspoons fresh lemon juice
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon coarse kosher salt (plus more for fillets)
¼ cup parmesan cheese, grated or shredded
Lemon wedges, for serving
Instructions
- Preheat broiler to high and position oven rack 5-6 inches below the coils. Dry fish fillets well with paper towels. Salt lightly and lay on a foil-lined baking sheet.
- In a small bowl, combine mayonnaise, lemon juice, pepper, salt and garlic powder. Mix well. Using a pastry brush, spread a thin layer of peppercorn aioli across the top of each fish fillet.
- Sprinkle each fillet with grated Parmesan cheese.
- Broil fillets for 7-8 minutes, or until the fish is cooked through and the Parmesan topping is golden brown and bubbly. (Cook time will largely depend on the thickness of your fish fillets. Monitor and test with an instant-read thermometer for accuracy.)
- Serve with lemon wedges and a sprinkle of fresh diced parsley or chives.
Notes
- Pollock and cod can be used interchangeably in most recipes, including this one! Substitute parmesan with asiago or grana padano.
- Prep Time: 7
- Cook Time: 8
- Category: Easy Recipes
- Method: broiled
- Cuisine: American
Nutrition
- Serving Size: ½
- Calories: 394
- Sugar: 0.3 g
- Sodium: 651.3 mg
- Fat: 20.5 g
- Carbohydrates: 1.3 g
- Protein: 48.2 g
- Cholesterol: 176.8 mg
Caroline
SO EASY! The whole family loved it - maybe the first time my kids have eaten fish and asked for more? Will definitely make again.
Christina Jolam
Love to hear this Caroline! Thanks so much for coming back to leave a helpful review.
Madge Smith
Terrific! I don't think I've ever made Pollock before. The associate at the fish counter suggested it - it was on sale and looked very fresh. He said it was a mild white fish and that I could prepare it like I would cod. Made according to this recipe, I thought it was much better than cod. This was such a simple recipe and it was a snap to make. I'll be using this technique again for sure.
Christina Jolam
Great to hear, Madge! So glad you loved it. Pollock is a great white fish option - your fish counter person nailed it! Thanks so much for coming back to leave a helpful review. Appreciate you.
Bruce R Montgomery
Safe to assume the lemon juice goes in the Aoli? Not specificied in the recipe. Thx.
Christina Jolam
Yes! Lemon juice is stirred into the aioli. Thanks for your note - recipe card updated.
Bruce R Montgomery
Thank you! We've made this twice now. It's tasty. I'm not really a fish guy, but with the aioli, it was very good. I'm going to search your site for more fish recipes as my wife now needs to incorporate more into her diet for health reasons.
Christina Jolam
Thanks, Bruce! So glad to hear you both loved the recipe. You both might also enjoy my Broiled Cod with Salsa Verde (that sauce is good on any fish!) and check out the Baked Steelhead Trout in Foil - just a few ingredients but really fantastic results. And you can use the recipe on basic salmon fillets, trout or Arctic char...so lots of good options!
Samantha
It turned out great! I used frozen and made sure to pat them very dry once they thawed.
Christina Jolam
You nailed it, Samantha! This is an easy one but patting the fillets dry is the key to getting that creamy topping to stick. So glad you loved the dish - appreciate you coming back to leave a helpful review!
Bruce R Montgomery
Thanks so much, Christina. We'll give it a try!!