Breaded Pollock Fillets on Vinaigrette

4 Pollock Fillets Panamei
1 lemon, halved
4 Tbsp flour
2 eggs, lightly beaten
Salt & pepper, to taste
A dash of sugar

Preheat the oven at 350F
Drizzle juice of half a lemon on the fillets.
Prepare three deep dishes for the coating.
Flour in the first dish, beaten eggs in the second and the breadcrumbs in the third.
Pat the fish fillets dry and season with salt and pepper.
Working with one fillet at a time, dip them in the flour, tap off the excess.
Dip into the eggs, allow the excess to drip off.
Place them in the breadcrumbs, pressing down gently.

Cover a baking dish with aluminum foil. Coat it with olive oil.
Place the fillets in the baking dish.
Bake them uncovered for 10-13 minutes, carefully turning them at half time.
Serve with a vinaigrette sauce made with tomatoes, peppers, onions, garlic, and parsley.


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