Pollock a la Plancha

The phrase, “a la planch,” means to pan-fry or griddle, which is exactly how you should be cooking the tender Alaskan Pollock fillets. Potatoes, charred red peppers, tomatoes, and pearled onions make added balance and depth to this deliciously healthy dish.

4 (4 oz) Alaskan pollock fillets, skinless
½ tsp. black pepper, freshly ground
3 sweet bell peppers, whole
2 Tbsp. olive oil
2 lemons, halved along center
1 cup pearl onions
2 cups red potatoes, sliced
4 vine-ripe tomatoes

1 (12x12") sheet aluminum foil

To Serve:
1 cup fresh parsley leaves
1 tsp. black pepper, freshly ground
2 Tbsp. olive oil
½ tsp. kosher salt
8 slices whole wheat bread, toasted

Prepare fillets by seasoning each with salt and pepper.

Place whole sweet peppers in cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.

Remove and cut peppers into bite size pieces.

Place onions and potatoes in sauté pot with cold water and heat until simmering.

Once simmered for 2 minutes, strain and reserve.

In the heated skillet, place oil immediately followed by seasoned fillets.

Rotate fillets once browning occurs, after 2-3 minutes.

Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.

Add lemons, peppers, potatoes, onions, and tomatoes to skillet.

Once vegetables brown, return fillets to the top of skillet.

Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread.

Makes 4 servings.