First off, I profusely apologize for being MIA the last week or so. Several things kind of got in the way of life. They include, but are not limited to:
1) Watching back episodes of Supernatural
2) Having no food in the house with which to cook
3) Realizing that it has been a good week for New England sports teams, so Ben is enthralled on the couch and not in need of feeding (sorry, honey)
4) I learned I can sustain myself on American cheese slices, raisins, and Frosted Mini Wheats (Not all at the same time, of course. That would be gross.)
So, when I finally did break rank and emerge from a bleary-eyed television marathon stupor, I decided I needed to throw off the proverbial covers and get back in the kitchen. But I needed something easy and familiar. Something that wouldn’t take a lot of ingredients or skill or attention. That’s why this pollock recipe fit the bill. Six ingredients, perfect dinner for two, and minimal time to clean up (which means I have more time to watch Supernatural…….)
I haven’t done a step-by-step recipe in a while, and because the daylight was agreeing with me this weekend, I decided to give it a shot.
Here is my fish. Hi, fish! (waving frantically at the cutting board with a big grin on my face)
I know I shouldn’t be saying this, but don’t they kind of look like brains or organs or something? I mean, technically, they are dismembered portions of a fish corpse, but still. (OK, sorry about that last image. Again, I’ve been watching Supernatural for a week straight, so everything looks like a spooky demon or dead body to me. This is a problem. Oh, and did I mention I have a renewed fear of the dark? OK, cool. Ben is thrilled with that, by the way. He just loves having to do everything for me because I refuse to step foot in a darkened room for fear of being ripped apart by a ghost or something. Yup, fun times at the Robinson residence.)
Anyway, getting back to the fish, I love this lemon mustard pollock because it’s both prepared and cooked in the same dish. In a large rectangular baking dish, I threw in the lemon juice, olive oil, and dijon mustard. Then, I simply whisked until it all came together. It really doesn’t take much, which is why I’m a fan. Once it all gets emulsified and combined, you just plop the fish filets right in the liquid.
Plop! Oh, I forgot to mention, throw some salt and pepper on both sides of the fish before you plop them in. Then, once they’re in, take your clean hands and just flip them so they’re all evenly coated. Next, we bake!
In 15 minutes, these came out all tender and flaky and, most importantly, not overcooked. However, be advised that individual results may vary as I work with an oven that doesn’t like me very much. In all seriousness, just keep an eye on the fish. It should be completely opaque, firm, and…..sorry to use this word again, but……flaky. When in doubt, just cut into it with a fork. That’s usually my preferred method for checking doneness.
This works well with any medium-thickness white fish. Pollock happens to be cheap and readily available at my store, so that’s what I tend to go with. But any white fish will do, really. If you go for the really thin, flat fish, then it won’t need to cook as long. Just keep an eye on it, like I said. And be sure to put more on the plate than a single lemon wedge, or your family will revolt.
There won’t be very much leftover sauce in the pan (since there wasn’t a heck of a lot there to begin with), but the little you do have is all you really need to drizzle over the top of each filet. It works out very nicely because then the fish gets to stand out, instead of swimming in a plate of sauce. Although, if you ask Ben, he’d be totally fine with anything swimming in sauce…but pools of sauce don’t go nicely with my new square plates, so too bad, Ben.
I’m just too hip to be square.
Hip…hip to be square….
OK, I’ll stop. Goodnight, folks! Don’t forget to tip your waitresses…
Easy weeknight meal alert: this lemon mustard pollock has six already-on-hand ingredients and is ready in 15 minutes. Any medium-thickness mild fish would work well here as well.
- 1 lb. pollock filets
- 3/4 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 2 tbsps lemon juice
- 2 tsps dijon mustard
- 1 tbsp extra virgin olive oil
- Preheat the oven to 350 degrees.
- Season both sides of each fish filet with salt and pepper.
- In an 8 x 11 inch baking dish, add the remaining ingredients: lemon juice, dijon mustard, and extra virgin olive oil.
- Whisk the sauce ingredients together in the baking dish until combined into a smooth sauce.
- Add the fish to the baking dish and turn to coat each side of the filets.
- Bake for about 15 minutes, until the fish is opaque, firm, flaky, and just slightly warm.
- Serve immediately with a drizzling of leftover sauce from the bottom of the baking dish.