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Mustard Crusted Pollock w/ Lemon-Butter Green Beans & Cherry Tomatoes
Cook as Desired
Dietary Concerns: Gluten
Serving Size: 1 Filet & Approximately 4 Ounces Vegetables
Prep Time: 40 Minutes
Actual Time: 50 Minutes
Yield: 12 Servings
4-6 oz. Pollock Fillets
Panko Style Break Crumbs
Green Beans, cleaned and trimmed
Per package instructions, defrost fish overnight under refrigeration.
In a large bowl add the panko breadcrumbs.
Preheat your oven to 400 degrees.
Pat the individual Pollock portions dry before preparing. Sprinkle with salt and pepper to taste. Using a spoon or brush gently rub approximately 1 tbsp of Dijon mustard to the skin side of the Pollock filet. Carefully dip this side of fish into the reserved breadcrumbs coating one side entirely.
Meanwhile, preparing a baking sheet with a layer of aluminum foil and spray liberally with pan release. Lay out the prepped Pollock filets on the sheet(s) in a single layer.
Gently spray each filet with a light coating of pan release to encourage browning.
Bake in the preheated oven approximately 15 minutes to an internal temperature of 165.
Meanwhile, bring a large pot of water to a boil. Once boiling drop the prepared green beans in and cook for approximately 1.5 minutes.
Separately, melt the butter in a sauté pan large enough to hold the green beans. Once finished blanching add the beans to the sauté pan along with the cherry tomatoes.
Cook for an additional 1-2 minutes with the lemon juice added and season with salt and pepper to taste.
Pair this with a side like sweet potato fries or mashed potatoes to balance the flavors, and drizzle with lemon caper sauce for a unique flavor.