Ingredients
- 4 4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen
- 2 Tablespoons 2 Tablespoons Dijon mustard
- 2 Tablespoons 2 Tablespoons butter, melted
- 1/2 cup 1/2 cup shredded, high-quality Parmesan cheese
- 1 bunch 1 bunch fresh arugula, washed and spun dry
- Garnish: shaved or shredded high-quality Parmesan cheese
- Bruschetta Tomato Topping:
- 2 Tablespoons 2 Tablespoons extra-virgin olive oil
- 2 2 TablespoonsPinot Grigio wine
- 2 cups 2 cups chopped vine-ripe tomatoes (about 2 medium tomatoes)
- 1/4 cup 1/4 cup chopped fresh basil or 1 tablespoon dried basil leaves
- 2 Tablespoons 2 Tablespoons minced red onion
- 1 teaspoon 1 teaspoon minced garlic
- 1/2 teaspoon 1/2 teaspoon salt
- Freshly ground pepper
Servings:
Units:
Instructions
- Preheat oven to 400F.
- Make the Bruschetta Tomato Topping first: In a medium bowl, combine all the bruschetta ingredients and toss until well combined; set aside.
- Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel.
- Spray a rimmed baking sheet with cooking spray. Lay out fish fillets, spaced apart. Bake in preheated oven for about 5 minutes.
- While fish is baking, mix Dijon and melted butter in a small bowl. Remove fish from oven and brush with the Dijon mixture, coating top
- surface evenly. Sprinkle 2 tablespoons Parmesan on each fillet. Return fish to oven and bake an additional 8 to 10 minutes for frozen
- fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- To serve, evenly distribute arugula on dinner plates, then top with cooked fish. Spoon the bruschetta topping over the fillets. Garnish
- with additional Parmesan, if desired.
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