Baked Pollock with Mustard Carrots

Why You’ll Love This Recipe

• Light and Flavorful: The mild pollock fish pairs wonderfully with the tangy mustard carrots, creating a harmonious flavor profile.
• Quick and Easy: With just a few ingredients, this recipe is simple to make and requires minimal effort.
• Healthy: Packed with protein, fiber, and omega-3 fatty acids, this dish is a nutritious meal option.

Ingredients

For the Fish and Carrots:

• 4 pollock fillets (approximately 150g each)
• 600g carrots, peeled and sliced thinly
• 2 tablespoons mustard (Dijon or medium)
• 1 tablespoon honey
• 2 teaspoons olive oil
• 1 teaspoon lemon juice
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup grated cheese (e.g., gouda or emmental)
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon butter (for greasing the dish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Carrots: Slice the carrots and mix them with mustard, honey, olive oil, lemon juice, paprika, salt, and pepper. Let marinate for 10-15 minutes.
2. Preheat the Oven: Set the oven to 350°F (180°C). Grease a baking dish with butter.
3. Cook the Fish: Season the pollock fillets with salt and pepper. Sear them in a pan over medium heat for 2-3 minutes on each side until lightly browned. The fish doesn’t need to be fully cooked yet.
4. Assemble: Spread the marinated carrots in the greased baking dish, then place the seared fillets on top. Sprinkle with grated cheese.
5. Bake: Bake for 15-20 minutes until the fish is cooked through and the cheese is golden.
6. Serve: Garnish with fresh parsley and serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Use Different Fish: You can substitute pollock with cod, haddock, or tilapia.
• Add More Vegetables: Incorporate peas, bell peppers, or other vegetables for extra flavor and color.

Storage/Reheating

• Storage: Store leftovers in the fridge for up to 2 days.
• Reheating: Reheat in the oven or microwave, adding a little water to keep the carrots tender.

FAQs

1. Can I use a different fish?

Yes, you can substitute pollock with any white fish such as cod, tilapia, or haddock.

2. How do I make this recipe dairy-free?

Simply omit the cheese or use a dairy-free cheese alternative.

3. Can I make this dish in advance?

Yes, you can prepare the carrots and fish and then bake it when you’re ready to serve.

4. How can I make this spicier?

Add a pinch of chili flakes or some hot mustard to the marinade for extra heat.

5. Can I use frozen fish fillets?

Yes, just make sure to thaw them completely before cooking.

6. Can I use regular mustard instead of Dijon?

Yes, regular mustard can be used, though Dijon offers a milder flavor.

7. How do I store the leftovers?

Store in an airtight container in the fridge for up to 2 days.

8. Can I add other vegetables to the dish?

Yes, bell peppers, peas, or zucchini would pair well with this dish.

9. What can I serve with this dish?

Serve with rice, quinoa, or a green salad for a complete meal.

10. Is this dish suitable for guests?

Yes, this dish is elegant yet simple to prepare, making it perfect for guests.

Conclusion

Baked Pollock with Mustard Carrots is a flavorful, healthy, and easy-to-make dish. It combines tender fish with tangy mustard carrots, creating a meal that is both light and satisfying. Whether you’re looking for a quick weeknight dinner or an elegant dish for a gathering, this recipe will impress your guests and delight your taste buds.