Roast "Caprese" Pollock

Photo & Recipe:  Tod Dimmick

Simple treatment of delicate white fish allows  fresh flavors (and bright colors) to shine through on the plate.

Prep time:  15 minutes
Cook time:  15 minutes
Serves:  4

2 lbs. pollock (or other delicate white fish) fillets
About 1/2 cup thinly sliced sweet onion, such as Vidalia
3 TB capers with juice
5 fresh sage leaves, minced (or 1 tsp. dry)
2/3 cup fresh mozzarella, thinly sliced
1 fresh tomato, thinly sliced
Lemon wedges

Preheat the oven to 350F.

Wash and dry the fillets, and arrange in a baking dish.  Spread the onion, capers with juice, and sage over the fillets.  Drizzle with 2 TB of the olive oil, and bake for 8 minutes.

Arrange the mozzarella slices across the fillets, top with the tomato slices, and cook for another 4-5 minutes or until the fish is just done and the mozzarella has melted.  Serve, drizzling with fresh lemon juice.

This method will work with other delicate white fish.

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