Ingredients
1 1/2 pounds pollock fillets
4 tablespoons butter, melted
1 tablespoon fresh dill (plus more for serving)
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
2 large garlic cloves, sliced
1/2 teaspoon kosher salt, more to taste (I like this brand)
1/4 teaspoon black pepper
1 lemon, sliced
1 bunch asparagus, optional
Instructions
Preheat oven to 400 degrees. Dry fish fillets well with paper towels. Arrange on a foil-covered baking pan. Add cleaned, trimmed asparagus (or substitute fresh green beans) around the fish.
In a microwave safe measuring cup, add butter and garlic. Heat on high for 45 seconds, until the butter is fully melted. To the garlic butter add Dijon, lemon juice, salt, pepper and fresh dill. Stir well to combine. Pour butter herb sauce over the fish and vegetables. Add lemon slices around the pan.
Bake for 10-12 minutes, until fish is cooked through and flaky (about 140). Serve with additional fresh dill, for garnish.
Notes
Substitute your favorite white fish for pollock in this recipe. Cod, haddock and tilapia are all good options.
- Prep Time: 5
- Cook Time: 12
- Category: Easy Recipes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/4
- Calories: 379
- Sugar: 2.3 g
- Sodium: 381.6 mg
- Fat: 13.7 g
- Carbohydrates: 27.5 g
- Protein: 37.9 g
- Cholesterol: 151.2 mg