Lemon Dill Pollock Fillets
4 Pollock Fillets Panamei
1 garlic clove, minced
2 Tbsp fresh dill, chopped
2 Tbsp fresh lemon juice
1 Tbsp olive oil
4 tsp Dijon mustard
Salt & pepper, to taste
A dash of sugar
Preheat the oven at 400ºF.
Combine all ingredients in a large plastic reclosable bag.
Add the fish fillets and let it marinate in the refrigerator for 20 minutes.
Remove the fish from the marinade and reserve.
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 or until it flakes easily, and it is opaque.
Sprinkle a little chopped fresh dill before serving.
Serve with baked potatoes or a green salad.
Optional: make a lemon butter sauce to pour on top.
Enjoy!
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