Main Dishes · Recipes

Oat-Baked Pollock

I mentioned this on our Instagram but it drives my husband bonkers when I make up a recipe and don’t write it down because it is impossible to recreate if it turns out okay. Well he is in luck because this time I did and he happily went back for seconds!

As always, recipe is simple and I just tackled what I had in the cupboards to make this delicious dish that was perfect for a Lenten Friday. Enjoy!

My mouth is watering as we speak!

All you need:

  • 3-4 frozen fish fillets, partially thawed (recommend cutting in half for easy serving)
  • 1/4 yellow onion, chopped
  • 1 tbsp butter
  • 2 tbsp olive oil, divided
  • 2 tbsp minced garlic
  • 1/2 cup dried oats (I ran it through the food processor for a more flour-like consistency)
  • 1 tbsp Italian seasoning
  • 2 tsp paprika
  • 1 tbsp melted butter
  • 1 cup cherry tomatoes, halved

All you do:

  • Preheat the oven to 450 F. Lightly spray a shallow baking dish.
  • In a skillet, over medium-low heat, saute the onions and garlic with 1 tbsp. butter and 1 tbsp. olive oil until onions are tender.
  • Spread the onion and garlic over the fish fillets.
  • In a small bowl, combine the dried oats with the Italian seasoning, paprika, 1 tbsp. olive oil, and 1 tbsp. melted butter.
  • Spread the oat mixture  over the fish fillets and top with cherry tomatoes.
  • Bake for about 10-15 minutes, depending on the fillet’s thickness, or until the fish flakes easily with a fork.
Did you know my husband is the master of the air-fryer?  We served our Pollock with air-fried potatoes and shrimp (not pictured) and a side of my daughter’s favorite steamed broccoli and cauliflower.

That’s it!  This will definitely be in our rotation, even after Lent.  Happy Easter!

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