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Baked pollock with chili and fennel seeds
How to cook Baked pollock with chili and fennel seeds
Step 1
Pollock cut into portions, put in a baking dish. Crush garlic, salt, pepper, sprinkle with lemon zest, sprinkle with lemon juice. Drizzle with oil and sprinkle with chopped chili, parsley and fennel seeds. Mix everything well. Bake at 200 degrees for 15-20 minutes.
Step 2
Bon appetit!
Baked pollock with chili and fennel seeds - FAQ About Ingredients, Baking Time and Storage
Yes, you can use cod, haddock, or tilapia as alternatives to pollock for this recipe.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Yes, this baked pollock recipe is naturally low in carbs and fits well within a low-carb diet.
Yes, substitute 1 teaspoon of dried parsley for every tablespoon of fresh parsley.
Try serving with roasted vegetables, quinoa, or a fresh green salad for a balanced meal.
Yes, simply double the ingredients and use a larger baking dish, adjusting the cooking time if needed.
Yes, freeze in an airtight container for up to 1 month. Thaw in the fridge before reheating.
Reheat in a 300°F oven for 10-15 minutes or until warmed through, covering with foil to retain moisture.
Yes, simply leave out the chili or replace it with a pinch of paprika for mild heat.
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