Citrus Pollock Fillet

Method

• Citrus Pollock Fillet: Step-by-Step Method
• Remove frozen Alaskan Pollock fillets from packaging and place on a plate
• Prepare a brine by dissolving ½ cup salt in 1.5 liters cold water
• Submerge Pollock fillets in the brine and refrigerate for 20 minutes
• While brining, zest the entire large orange, then juice it into a bowl
• Mix orange zest, orange juice, 2 tablespoons minced parsley, and 1 tablespoon olive oil in a small bowl
• In a separate bowl, add 1 cup breadcrumbs and 1 tablespoon minced parsley, mix together
• Preheat oven to 200°C (390°F) or set up a nonstick skillet for medium-high heat
• Remove Pollock fillets from brine, rinse gently under cold water, and pat completely dry with paper towels
• Brush fillets lightly with 1 tablespoon olive oil on both sides
• Lay fillets on a lined baking tray or plate
• Spoon or brush orange juice mixture evenly over the top of each fillet
• Press breadcrumb and parsley mix onto the top side of each fillet for a thin, even coating
• Drizzle the remaining 2 tablespoons olive oil over breadcrumb crusts
• Bake fillets in preheated oven for 12–15 minutes until breadcrumbs are golden and fish is opaque
• If pan-searing: cook fillets crust side down first in preheated olive oil for 2–3 minutes, then flip and cook another 2–3 minutes until just done
• Transfer cooked fillets to serving plates
• For plating: garnish with extra orange zest, fresh parsley, and a light drizzle of olive oil
• Suggest serving with a simple green salad or steamed seasonal vegetables on the side
• Serve immediately while hot and enjoy the bright citrus notes with the tender fish