Directions

1. Per package instructions, defrost fish overnight under refrigeration.
2. In a large bowl add the panko breadcrumbs.
3. Preheat your oven to 400 degrees.
4. 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.
5. 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.
6. Gently spray each filet with a light coating of pan release to encourage browning.
7. Bake in the preheated oven approximately 15 minutes to an internal temperature of 165.
8. 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.
9. 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.
10. Cook for an additional 1-2 minutes with the lemon juice added and season with salt and pepper to taste.