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.


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