Introduction
Parmesan crusted pollock fish fillets are a fast, family‑friendly way to enjoy flaky white fish with a crisp, cheesy coating. Pollock is a mild, affordable white fish similar to cod and often used in fish sticks and fast‑food fillets, which makes it perfect for recipes that rely on a flavorful crust for personality.[web:627][web:635] By combining grated Parmesan with breadcrumbs, herbs, and a touch of fat, you can transform simple pollock portions into a restaurant‑worthy dinner that bakes or broils in well under half an hour.[web:626][web:628]
Home cooks use a few different techniques for parmesan‑crusted pollock: some dredge the fish in flour, egg, and a Parmesan‑breadcrumb mixture before pan‑frying or baking, while others spread a creamy Parmesan topping made with mayonnaise or sour cream over the fillets and bake until bubbly.[web:625][web:631][web:635] This article offers a baked version that uses a garlicky Parmesan‑panko crust for crunch, along with detailed instructions, helpful tips, and variations so you can adjust the recipe to your own kitchen and taste.
Ingredients
The quantities below are designed for four average‑sized pollock fillets (about 5–6 oz/150–170 g each), similar to portions used in many baked pollock and parmesan‑crusted white fish recipes.[web:627][web:638]
For the Fish
- 4 pollock fillets, 5–6 oz (150–170 g) each, fresh or thawed if frozen
- 1–2 tablespoons olive oil (for brushing the pan and fish)
- Salt and freshly ground black pepper, to taste
- 1 lemon, cut into wedges, for serving
For the Parmesan Crust
- 2/3 cup panko breadcrumbs (or regular dry crumbs)
- 1/3 cup finely grated Parmesan cheese[web:630][web:639]
- 1–2 cloves garlic, minced (or 1/2 teaspoon garlic powder)[web:628][web:630]
- 1 tablespoon chopped fresh parsley, or 1–2 teaspoons dried parsley[web:623][web:627]
- 1/2 teaspoon paprika (adds color and mild smokiness)[web:624][web:633]
- 1/2 teaspoon dried oregano or Italian seasoning (optional)
- 1/2 teaspoon salt (reduce if your Parmesan is very salty)
- 1/4 teaspoon black pepper
- 2 tablespoons softened butter or olive oil, to moisten the crumbs[web:630][web:628]
Optional Creamy Layer (Richer Version)
- 2–3 tablespoons mayonnaise or sour cream
- 1 teaspoon lemon juice
Many baked parmesan fish recipes combine Parmesan with panko for a crunchy texture, herbs for freshness, and enough butter or oil to help the crust brown nicely under high heat.[web:628][web:630] An optional thin smear of mayonnaise or sour cream on the fish before adding the crumbs—borrowed from other pollock and white‑fish recipes—helps the topping adhere and keeps the fillets extra moist.[web:629][web:631][web:635]
Step‑by‑Step Instructions
This method follows the general pattern used for parmesan‑crusted white fish and broiled pollock recipes: season and dry the fish, mix the crumb topping, press it onto the fillets, and bake or broil just until the fish flakes easily with a fork.[web:626][web:628][web:630]
- Preheat the oven.
Heat your oven to 400–425 °F (200–220 °C). Higher temperatures help the Parmesan crust become golden and crisp before the fish overcooks, a technique also used for other parmesan‑crusted white fish dishes.[web:628][web:630] - Prepare the baking pan.
Line a baking sheet with parchment paper or lightly oiled foil for easier cleanup. Brush or drizzle the surface with a bit of olive oil so the undersides of the fillets do not stick and can brown slightly. - Dry and season the pollock.
Pat the pollock fillets dry thoroughly with paper towels—this helps the topping adhere and prevents excess moisture from steaming the crust. Season both sides lightly with salt and pepper. Many pollock recipes emphasize drying the fish well before coating or saucing.[web:626][web:633][web:631] - Mix the Parmesan crumb topping.
In a medium bowl, combine panko, grated Parmesan, garlic, parsley, paprika, oregano (if using), salt, and pepper. Drizzle in the softened butter or olive oil and stir until the mixture looks like damp sand and holds together when pressed. Recipes for Parmesan‑herb crusts and crumbed fish often moisten crumbs this way to encourage browning and cohesion.[web:628][web:636] - Optional: add a creamy base layer.
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