You're going to love this easy Alaskan Pollock Recipe. It's simple to prepare but brings bright, restaurant-quality flavors to the table in a 20-minute dinner.
This simple technique of pan-searing fish and building a flavorful Mediterranean salsa right in the pan is my go-to strategy for weeknight cooking. And pollock is one of the easiest fish to cook with because it's budget-friendly, it's wild-caught in Alaska, and it's mildly flavored, giving you endless options for spices and sauces.
If your freezer is stocked with this all-star white fish and you need even more pollock options, try my Broiled Parmesan Pollock and Garlic Herb Baked Pollock, too!
Seafood Tip: Pollock and Cod are easily interchangeable, so feel free to substitute!
Ingredients for recipe:
Before we get to the step-by-step instructions, a few notes about the ingredients:
Fish: the recipe calls for pollock, but substitute cod, haddock or your favorite white fish.
Flour: Wondra flour adds a light crunch to the fish so I love using it for dredging. Easily substitute all purpose flour or your favorite gluten free flour.
Olives: Castelvetrano Olives are mildly briny and buttery, lending a luxurious flavor to the dish. Substitute Spanish olives for a brinier sauce. I like to serve the finished dish with lemon wedges for squeezing right before service. If substituting Spanish olives, no need for more acid.
Full ingredient list and measurements included in printable recipe card below.
How to make easy Alaskan pollock recipe:
1. Season and cook fish
Season pollock fillets with salt and pepper, dredge in Wondra flour, then sear in heated skillet with olive oil. After 4 minutes, check that the fish is golden and flip, cooking for another 2-3 minutes. Remove to a plate and tent with foil.
2. Make Mediterranean salsa
Return skillet to heat and add remaining olive oil, along with cherry tomatoes, shallots and garlic. Add a small pinch of salt and sauté for 2-3 minutes. Add olives, parsley and butter, allowing the butter to melt and the olives to heat through. Taste and adjust seasoning.
3. Serve and enjoy
Serve pan-seared pollock fillets with tomato olive sauce spooned over the top.
Is Pollock a strong tasting fish?
Pollock is mild white fish, making it a great option for people who don't like "fishy fish." It's similar to cod or haddock, and can be substituted in recipes with either.
What to substitute for pollock fish?
Cod and haddock are ideal substitutes for pollock.
What to serve with pollock?
Lemon Dill Basmati Rice and Mediterranean Tossed Salad are perfect pairings with this pan-seared pollock recipe.
How to store leftover pollock?
Transfer leftover fish to an airtight container and keep in the refrigerator for up to 2 days. Reheat gently in a skillet until just warmed through.
Print
Easy Mediterranean-style Pollock Fillets
- Total Time: 20 minutes
- Yield: 4
Ingredients
1 ½ pounds pollock fillets, thawed
Salt and black pepper
½ cup Wondra flour (or all purpose flour)
3 tablespoons extra virgin olive oil, divided
1 cup cherry tomatoes, halved
1 large shallot, halved and thinly sliced
2 large garlic cloves, sliced
½ cup castelvetrano olives, roughly chopped
2 tablespoons butter
2 tablespoons flat leaf parsley, diced
Instructions
- Dry Alaskan pollock fillets well with paper towels and salt and pepper both sides of the fillets. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Lightly dredge seasoned fish fillets in Wondra flour, then place in heated skillet. Sear for 4 minutes, then check that the fish is golden brown before turning. Cook for another 2-3 minutes, until fillets are cooked through. Remove to a plate and tent with foil.
- Return skillet to heat and add remaining tablespoon of extra virgin olive oil, along with halved tomatoes, sliced shallot and sliced garlic cloves. Add a small pinch of salt and sauté for 2-3 minutes, until the vegetables are fragrant and the tomatoes are beginning to soften. Add chopped olives, parsley and butter, allowing the butter to melt and the olives to heat through. Toss, then taste and adjust seasoning.
- Serve pan-seared pollock fillets with Mediterranean salsa spooned over the top and lemon slices.
Notes
Pollock and Cod are easily interchangeable, so feel free to substitute!
- Prep Time: 8
- Cook Time: 12
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Mediterranean
Nutrition
- Serving Size: ¼
- Calories: 465
- Sugar: 1.9 g
- Sodium: 162.1 mg
- Fat: 18.5 g
- Carbohydrates: 36.4 g
- Protein: 39.5 g
- Cholesterol: 136 mg
Kara
Fantastic! This is my new go-to way to make fish fillets with the simple seasoning and wonder flour. We all loved the tomato olive sauce and I might double it next time and serve it all over rice!
Christina Jolam
I love hearing this, Kara! That Wondra flour dredge is magical and can be used on just about any pan-fried fish recipe. Thanks so much for coming back to leave a helpful review!