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Baked Pollock with Mustard Carrots

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Baked Pollock with Mustard Carrots is a light and flavorful dish featuring tender fish fillets paired with tangy mustard carrots. Simple to prepare and healthy, this recipe is perfect for any occasion, offering a harmonious balance of flavors and nutrients.

Ingredients

For the Fish and Carrots:

  • 4 pollock fillets (approx. 150g each)
  • 600g carrots, peeled and sliced thinly
  • 2 tbsp Dijon mustard (or medium mustard)
  • 1 tbsp honey
  • 2 tsp olive oil
  • 1 tsp lemon juice
  • 1 tsp paprika
  • Salt and pepper, to taste
  • ½ cup grated cheese (e.g., gouda or emmental)
  • 2 tbsp fresh parsley, chopped
  • 1 tsp butter (for greasing the dish)

Instructions

  • Prepare the Carrots:
    • In a bowl, combine carrots, mustard, honey, olive oil, lemon juice, paprika, salt, and pepper.
    • Let the carrots marinate for 10-15 minutes.
  • Preheat the Oven:
    • Preheat the oven to 350°F (180°C) and grease a baking dish with butter.
  • Cook the Fish:
    • Season the pollock fillets with salt and pepper.
    • Sear the fish in a hot pan with a little oil over medium heat for 2-3 minutes per side until lightly browned (not fully cooked).
  • Assemble the Dish:
    • Spread the marinated carrots in the prepared baking dish.
    • Place the seared fillets on top of the carrots and sprinkle with grated cheese.
  • Bake:
    • Bake in the oven for 15-20 minutes until the fish is fully cooked through and the cheese is golden.
  • Serve:
    • Garnish with fresh parsley and serve immediately.

Notes

  • Fish Substitutes: Swap pollock with cod, haddock, or tilapia for variety.
  • Add More Veggies: Try adding peas, bell peppers, or other vegetables for extra flavor and color.
  • Make it Spicy: Add chili flakes or hot mustard to the marinade for a spicier kick.

Find it online: https://avarecipe.com/baked-pollock-with-mustard-carrots/