Pollock Montreal Recipe - Allrecipes.com
Pollock Montreal Recipe
  • READY IN 40 mins

Pollock Montreal

Recipe by  

"Pollock topped with onion, green pepper, tomato slices, and cheddar cheese. Serve with starch and vegetable of your choice (I use rice and asparagus spears)."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with butter flavored cooking spray.
  2. Season the pollock fillets with paprika and black pepper. Place on baking sheet and layer with onion, green pepper, and tomato slices.
  3. Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes. Turn oven off, place two slices of cheese on each fillet. Return fish to the oven and allow cheese to melt, about 3 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2006

I am a fish only eater but had never tried pollock so I was excited to try this recipe. It was spur of the moment, so I had to make some modifications using what I had in my fridge...yellow pepper instead of green and I skipped the cheese. Turned out pretty good. Would definitely make it again.

 
Most Helpful Critical Review
Jan 15, 2007

This was pretty good. I followed the recipe except that I added garlic and used provolone cheese and diced tomatoes. I also used mushrooms. My family absolutely loved this dish but I thought it was so-so. I will probably make it again sometime though.

 
Feb 26, 2008

Pretty good. Will make again. I cooked my onions in a skillet on a stove top first, since I don't like them as raw. I also added a 1/2 clove of garlic, minced. Didn't have the green pepper, but it would be good with it, so I will probably try that next time and cook it with the onions on the stove top first.

 
May 28, 2006

This is wonderful...I just added a little garlic and it was perfect. Thanks!

 
Jun 29, 2007

Very good but I did make some changes. I seasoned the fish with pepper and organo. Then place the tomato on top and cooked. I then saute the onions, mushrooms and garlic. Placed them on top after the fish cooked with Provolone cheese. Not a real fishy taste. One thing is that I used the frozen Pollock and it really shrunk when it was cooked.

 
Oct 26, 2008

I have just cooked Pollock Montreal. It was extremely tasty and satisfying and we enjoyed it. Not bought pollock before - thought it was only for cats! But the recession bites and we bought a pack of frozen pollock to try. It was skinned and the fillets were v. scrawny - that's when I looked for a recipe that would improve them. Pollock Montreal did all that. Thanks!

 
Oct 22, 2007

Simple to make, great tasting, and using a fish that is economical, and hugely under-rated.

 
Mar 23, 2007

Since pollock doesn't have a lot of taste alone the trick to this dish is to add flavor. I used canned stewed tomatoes, paprika, "Everglades Seasoning", and a southwestern style cheese. It was pretty darn good!

 

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Nutrition

  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 180 mg
  • 60%
  • Fat
  • 20.4 g
  • 31%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 44.5 g
  • 89%
  • Sodium
  • 525 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Joseph Brojakowski
0 Followers 2 Saved Recipes
 
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