Pollock is one of the most underrated fish in the kitchen, and once you try this recipe, you’ll understand why it deserves a permanent spot on your dinner table. This flaky, mild white fish is not only delicious but also incredibly versatile and budget-friendly. Whether you’re cooking for your family on a weeknight or impressing guests at a dinner party, this pollock recipe delivers restaurant-quality results with minimal effort.
What makes pollock so special is its delicate texture and subtle flavor that pairs beautifully with both simple preparations and more complex sauces. Unlike some fish that can be intimidating to cook, pollock is forgiving and hard to overcook if you follow a few basic guidelines. The key to the BEST pollock fish recipe is using fresh, quality fish and not overcomplicating the preparation. This recipe showcases the natural sweetness of the fish while adding just enough flavor to make it absolutely irresistible.
I’ve tested countless ways to prepare pollock, and this method has become my go-to for several reasons. First, it’s incredibly quick—you can have dinner on the table in less than 30 minutes. Second, it’s healthy and packed with protein and omega-3 fatty acids. Third, it’s elegant enough for company but simple enough for everyday cooking. The combination of crispy exterior and tender, moist interior is what makes this recipe truly special.
This pollock recipe works wonderfully as a main course served with your favorite sides. I love serving it alongside roasted vegetables, rice pilaf, or a fresh salad. You can also adapt this recipe based on what you have in your pantry—the beauty of pollock is that it plays well with almost any flavor profile. For more healthy seafood inspiration, check out our Best Healthy Egg Salad Recipe for another protein-packed option.
The technique I’m sharing with you today creates a beautiful golden crust while keeping the inside perfectly moist and flaky. This is achieved through a combination of proper seasoning, the right cooking temperature, and timing. Once you master this method, you’ll find yourself making pollock regularly. It’s also an excellent introduction to cooking fish if you’re new to it, as pollock is very forgiving and nearly impossible to dry out when cooked properly.
What I love most about this recipe is how it celebrates the natural flavors of the fish without masking them with heavy sauces or complicated techniques. The result is a dish that’s both sophisticated and approachable, making it perfect for any occasion. Whether you’re cooking for yourself or feeding a crowd, this pollock recipe will become a trusted favorite in your kitchen rotation.
For a refreshing beverage pairing with this dish, don’t miss our Best Cherry Limeade Recipe. And if you’re planning a complete meal, our Best Healthy Apple Crisp Recipe makes an excellent dessert to follow. For more weeknight dinner solutions, explore our Best Bean Dip Recipe for appetizers or sides.
I encourage you to try this pollock recipe soon. It’s been tested and perfected to ensure you get the best results every single time. Your family will love it, and you’ll love how easy it is to prepare. Let’s dive into making the best pollock fish recipe you’ve ever tasted!
Ingredients
- 4 pollock fillets (6 ounces each, about 1 inch thick)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
- Lemon wedges for serving
- Salt and pepper to taste
Instructions
- Pat the pollock fillets dry with paper towels. This is crucial for achieving a crispy exterior and helps the fish cook evenly. Moisture is the enemy of a golden crust, so don’t skip this step.
- In a shallow bowl or plate, combine the flour, salt, black pepper, garlic powder, and paprika. Mix these ingredients together thoroughly so the seasonings are evenly distributed throughout the flour mixture.
- Gently dredge each pollock fillet in the flour mixture, coating both sides evenly. Shake off any excess flour and set the coated fillets on a clean plate. Let them sit for 2-3 minutes so the coating adheres properly.
- Heat the olive oil in a large skillet over medium-high heat. Allow the oil to heat for about 2 minutes until it shimmers. You’ll know it’s ready when a small piece of flour sizzles immediately upon contact.
- Carefully place the pollock fillets in the hot skillet, skin-side up if the skin is still on. Cook for 5-6 minutes without moving them. This allows the bottom to develop a beautiful golden crust. Resist the urge to flip them too early.
- Gently flip each fillet using a thin spatula and cook for an additional 4-5 minutes until the second side is golden and the fish flakes easily with a fork. The internal temperature should reach 145°F.
- Add the butter and minced garlic to the skillet, tilting the pan to distribute the melting butter around the fish. This creates an incredibly flavorful basting liquid that enhances the fish beautifully.
- Allow the butter and garlic to cook together for about 1 minute, just until fragrant. Be careful not to let the garlic brown, as this can create a bitter flavor.
- Remove the skillet from the heat and drizzle the fresh lemon juice over the pollock fillets. The acid brightens the flavors and adds a fresh finishing touch.
- Carefully transfer the pollock fillets to a serving platter, spooning some of the garlic butter sauce over each one. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
- Serve the pollock immediately while it’s still hot and the coating is at its crispiest. This fish is best enjoyed fresh from the pan, so don’t delay plating and serving.
Pro Tips
Fillet thickness matters: Try to choose fillets that are roughly the same thickness so they cook evenly. If you have thicker fillets, you may need to add a few extra minutes to the cooking time. A meat thermometer is your friend here—aim for 145°F in the thickest part.
Seasoning flexibility: The spice blend suggested is classic and delicious, but feel free to customize it based on your preferences. Try adding Italian seasoning, Old Bay, or Cajun spices for different flavor profiles.
Skillet selection: Use a stainless steel or cast iron skillet for this recipe. Non-stick pans don’t develop the same golden crust. Make sure your skillet is large enough that the fillets don’t overlap or steam each other.
Oil temperature control: Getting the oil to the right temperature is crucial. If it’s not hot enough, the fish will absorb the oil and become greasy. If it’s too hot, the outside will burn before the inside cooks. Medium-high heat is perfect.
Don’t flip too early: This is a common mistake. Let each side cook undisturbed for the full time to develop that beautiful crust. Constant flipping or moving the fish around prevents proper browning.
Butter basting technique: The garlic butter not only adds flavor but also keeps the fish moist during the final minutes of cooking. This is a restaurant technique that elevates home cooking.
Lemon juice timing: Add the lemon juice at the very end, right before serving. If you add it too early, some of the acidity will cook off. Fresh lemon juice makes a huge difference compared to bottled.
Leftover storage: Cooked pollock can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven to avoid drying it out further.
Side dish pairings: This pollock pairs wonderfully with roasted asparagus, steamed broccoli, rice pilaf, quinoa, mashed potatoes, or a fresh green salad. For a complete meal, consider adding our Best NutriBullet Smoothie Recipe as a healthy pre-dinner drink.
Nutritional benefits: Pollock is an excellent source of lean protein, B vitamins, and selenium. It’s lower in mercury than many other fish and is considered one of the more sustainable seafood options.