Prep time
15 mins
Cooking Time
15 mins
Serves
4
Ingredients
Ingredients
This recipe was provided by the Alaska Seafood Marketing Institute and Genuine Alaska Pollock Producers
- 2 cups diced watermelon
- 1 cup sliced strawberries and chopped yellow tomatoes
- 1 cup chopped yellow pear tomatoes
- 1/4 cup fat-free crumbled feta cheese
- 1/4 cup chopped fresh basil or mint leaves
- Drizzle of balsamic vinegar
- Freshly ground pepper, to taste
- 2 Tablespoons Dijon mustard
- 2 Tablespoons ghee, melted or avocado oil
- 4 Alaska pollock fillets (4 to 6 oz. each)
- 1/4 cup shredded Parmesan cheese, plus extra for garnish
- 1 bunch fresh arugula, washed and spun dry
Method
Method
- Preheat oven to 400F.
- In a medium bowl, combine all the bruschetta ingredients, except vinegar and pepper. Gently toss until well combined; set aside.
- Mix Dijon and melted ghee in a small bowl.
- Cut fillets to fit in a spray-coated baking pan. Brush Alaska pollock with Dijon mixture, coating top surface evenly. Sprinkle 1 tablespoon Parmesan on each fillet.
- Bake for 8 to 10 minutes, just until fish is opaque throughout.
- To serve, evenly distribute arugula on dinner plates, top with fish and spoon bruschetta topping over the fillets. Drizzle balsamic vinegar and sprinkle with pepper.