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25 minutes and 7 simple ingredients are all you need to get this lemony golden crisp baked Alaska pollock recipe on the table.
Why You’ll Love This Baked Pollock
Whether you’re new to cooking fish or a total pro, you’ll have this dish on repeat. My Baked Alaska Pollock has a golden crisp breading with a hint of parmesan and Italian herbs with some bright and fresh lemony goodness. It’s so easy and tasty, and it’s ready in less than 20 minutes, making it an ideal dinner recipe for weeknights.
Is Alaska Pollock a Good Fish to Eat?
Yes! For several reasons…
- It’s a sustainable option. It’s not farmed and can be found in cold waters.
- It’s mild in flavor. If a fishy smell or taste is a concern, you’ll be thrilled to know that Alaska pollock offers up a mild and sweet flavor. It also has a nice and flaky texture.
- It’s healthy. It’s a lean protein rich in heart-healthy omega-3 fatty acids; minerals, like selenium; and vitamins, like vitamin B12 and niacin.
- It’s affordable! Incorporating more fish into your diet can be daunting since fish can be on the pricier side—but Alaska pollock is an inexpensive variety that won’t break the bank.
Ingredient Breakdown & Swaps
- Alaska pollock. Check the seafood counter at your local grocer—or if you have a butcher that sells fish, even better! If you really want to make this recipe but can’t find Alaska pollock, don’t fret. It works with any white fish that is mild and sweeter in flavor, like cod or haddock.
- All purpose flour.
- Egg.
- Panko breadcrumbs. I love the big crunch panko provides, but you could use plain breadcrumbs or homemade as well.
- Seasoning. Just some sea salt, pepper, and Italian seasoning.
- Parmesan. Freshly grated Parmigiano Reggiano works best. You could also use Romano.
- Lemon.
A Quick Look At How to Make It
- Preheat your oven to 350º F; prepare a baking sheet with parchment paper over it.
- Prepare three shallow trays or pie plates for your breading station (I’ve since started using these trays and they are awesome): one with flour, one with panko breadcrumbs, and one with a beaten egg. Combine the grated parmesan, lemon zest, and Italian seasoning into the breadcrumbs.
- Pat the fish fillets gently with paper towels, then season them with salt and pepper. Dredge each fillet into the flour, the egg, and then the breadcrumb mixture.
- Place the fillets onto the baking sheet, pop them into the oven, and bake for 8-12 minutes or until the internal temperature reaches 145º F (you can easily check this with a meat thermometer).
What to Serve With Alaska Pollock
- This lemony grilled asparagus is the perfect pairing for this recipe!
- If you have an air fryer, lemon pepper-seasoned baby potatoes would be a hit.
- A nice and simple rice pilaf is also a great way to go.
- And there’s always room for salad, whether it be a Caesar or just a simple side salad.
Storage, Freezing, & Reheating
- Alaska pollock can be kept in the fridge in an airtight container for up to 3 days.
- You could freeze these fillets after they’re cooked. Simply place them in a gallon-sized freezer bag with a piece of parchment between each fillet to prevent sticking. They will keep in the freezer for up to 3 months.
- To quickly reheat from the fridge, pop the fillets into the microwave and cook in 25 second increments until warmed through. You could also reheat them in the oven at 350º F until they are cooked through and register at 145º F. If frozen, don’t thaw the fillets or they will be soggy. Just pop them into the oven at 350º F and let them cook until they are cooked through—about 15-20 minutes.
Have You Made This Recipe?
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
More Easy Fish Recipes to Try
- Pan-Fried Flounder With Lemon Caper Sauce
- Easy Miso Salmon
- Grilled Tuna Steak Salad With Wasabi Vinaigrette
- Grilled Mahi-Mahi With Lime Butter
Crispy Baked Alaska Pollock
25 minutes and 7 simple ingredients are all you need to get this lemony golden crisp baked Alaska pollock recipe on the table.
Ingredients
- 2 fillets of Alaska pollock (skinless & boneless), If you can't find Alaska pollock, you could sub cod or haddock; cooking times may vary since these are thicker fillets.
- A few pinches of sea salt and cracked pepper
- 1/2 cup all purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs, You could use Italian breadcrumbs or homemade if you wish; the panko does give off a better crunch, though!
- 2 TBSP grated fresh Parmesan cheese, Romano cheese also works
- 1 tsp Italian herbs
- 1 medium lemon, zested then cut into wedges for serving
Instructions
- Preheat your oven to 375º F.
- Cover a baking sheet with parchment paper; set it aside.
- Set up your breading station with three shallow trays or pie plates for your: one for flour, one for panko breadcrumbs, and one for a beaten egg. Mix the grated parmesan, lemon zest, and Italian seasoning into the breadcrumbs.
- Gently pat the fish fillets with paper towels to remove excess moisture; season them with some salt and pepper, then dredge each fillet one by one into the flour, the egg, and then the breadcrumb mixture. Place onto the baking sheet when done.
- Transfer the baking tray of fish into the oven and bake for about 15-20 minutes or until the internal temperature reaches 145º F. (You can check the exact temperature easily with a meat thermometer.)
- When done, remove from the oven and serve with lemon wedges for spritzing.
Notes
*Be sure to check the blog post for tips, storage suggestions, and serving ideas!
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 34g | Protein: 25g | Fat: 4g
Like this recipe? Rate and comment below!
Giving three stars, it was good. The problems I had was the parchment paper did not allow the breading to actually crisp and you’re better off just cooking it for twenty minutes. I have an oven that burns everything. I did ten min out of the twelve, and I could still pick up the fish with my bare hand at 350. Not a bad recipe just have had a lot better.
Hi Stephen! Thanks for the feedback. I’m going to revisit this recipe and try a few things since you’re not the first to report this taking a long time to cook. I’ve never had this issue myself, and others have had success, but it’s worth revisiting. So thank you!
This was the best fish recipe I have tried! I did it exactly as the recipe says, only I used garlic salt instead of plain salt. I did it in my Ninja Air Fryer with a spray of olive oil on it. It turned out so crispy and delicious! We are not big fish fans, but we loved this recipe and will be using it again and again. Thank you!
We’ve made this three times now. It’s easy, tasty, mild in fish flavor which is great for the kids but even they love it! I am still trying to get them to east salmon and will be looking at some of your recipes for that. Can’t wait!
Can you use the coating for chicken tenders ?
Hi Lisa, I haven’t tried this myself but I don’t see why not!
The 350 temp was not correct for a baking this fish in your time frame, per your recipe. I bake constantly, it took 45 minutes to get the internal temp of the fish to 145 degrees. It may have at 450. No problems with my oven or stove. Very disappointed as I had guests, and my fillets weren’t even that thick.
Hi Sam, I’m sorry that this recipe didn’t work for you. However, no fish fillets, even thicker cuts, should take 45 minutes. Even chicken doesn’t take that long. You are the first to report an issue with the timing, and I’ve never had an issue with the timing myself after several tests with this recipe. So my first thought is that something was indeed going on with your oven. It just makes no sense that any fish would take that long. Either way, I understand the frustration when you have guests over and I’m bummed it had to be with one of my recipes!
Sam, I had the same issue! Wish I would have read your comment before trying this out!
Hi Isabel—how long does it usually take for fish to cook in your oven? I’m always up for helping people figure out what went wrong in one of my recipes. Fish shouldn’t take longer than 25 minutes at 350º F. I can’t find another pollock recipe that bakes for longer, whether baked at 350 or 400º F.
I have made this 3 times and followed the directions exactly and it always comes out great. I’ve made other pollock recipes and the times and temps are also very similar. I agree that it should never take 45 minutes to cook any fish, let alone a thinner white fish. Something is wrong here.
Looks and sounds delious. Going to try this to night for dinner .
Very good!
Also seasoned with Old Bay seasoning.
Glad you enjoyed it, Linda! Old Bay is a great addition.
Can you use thawed, frozen fillets for this recipe?
Yes, absolutely!
Followed to the letter and this was very flavorless and pale. I know pollock is a very mild fish so my expectations that the breading would bring the flavor were not met. Additionally, even after the end of the highest cook time (12 min) the breadcrumbs were still pale. Had to throw it under the broiler for a couple minutes to get some browning on the breading. The breading tasted uncooked but it was crispy on top. As for the bottom, the crust was mush. Ultimately, I made a quick tartar sauce to bring something to the dish.
I had high hopes for this recipe, given all the excellent ratings and reviews, but it just didn’t do it for my family.
Hi Sally! This definitely sounds like a flop and I’m really sorry this was your experience. Patting the fillets to remove excess moisture helps in preventing a soggy uncooked crumb. You absolutely had the right idea to pop it under the broiler to brown more (it really depends on the oven at times)—this is something I’ll note in the post as a tip. Did your Italian seasoning have salt? The freshly grated parmesan should bring a decent salty flavor but perhaps extra is needed, especially if the Italian seasoning doesn’t contain salt (depends on the brand). Something else I’ll add to the tips. Thank you for your feedback Sally, as this helps me come up with ways to suggest tips to avoid what happened with you.
I’m planning to cook this again because I was pleasantly surprised how good it tasted. My family enjoyed it very much. Thank you for sharing your recipe.
I’m so glad you and the family enjoyed this, Veronica! Thanks for popping in to let me know :)