Dinner (pollock) Recipe

Prepare marinade

In a shallow dish or bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 3 tsp minced garlic, 1 tbs Dijon mustard, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt and 0.75 tsp black pepper until emulsified.

Marinate fish

Pat the 4 pollock fillets dry with paper towels. Place them in the dish with the marinade and turn to coat both sides. Cover and refrigerate for 15–30 minutes (no more than 1 hour) to allow flavor to penetrate without breaking the delicate flesh.

Cook pollock (pan-sear then finish)

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tbs butter and swirl to melt. Remove fillets from marinade letting excess drip off, then place fillets in skillet, presentation side down. Sear 2–3 minutes until golden and a crust forms. Carefully flip and reduce heat to medium. Cook 2–3 more minutes, spooning pan juices over fish, until the internal temperature reaches 135–140°F (57–60°C) and fish flakes easily. If fillets are thick, you may transfer the skillet to a preheated 400°F (200°C) oven for 4–6 minutes to finish cooking. Remove fish to a warm plate and tent loosely with foil.

Prepare potatoes

Place 1 lb halved baby potatoes in a pot, cover with cold water and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until just tender, 10–12 minutes. Drain and let steam-dry for 1 minute.

Roast or sauté vegetables

While potatoes cook, preheat the oven to 425°F (220°C) if roasting. Toss the par-cooked potatoes with 1 tbs olive oil, a pinch of salt and pepper and spread on a baking sheet. Add asparagus spears and cherry tomatoes (tossed with remaining 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp pepper) on the same sheet if space allows. Roast 12–15 minutes until potatoes are golden and asparagus is tender-crisp. Alternatively, heat a large skillet over medium-high heat, add 1 tbs olive oil, sauté potatoes 5–7 minutes until golden, add asparagus and tomatoes and cook 4–5 minutes until asparagus is bright and tender-crisp.

Finish sauce

While vegetables finish, return the skillet used for fish to medium heat. Add any resting juices from fish and 1 tbs butter; swirl until melted and combined to make a quick pan sauce. Stir in 2 tbs chopped fresh parsley and remove from heat.

Plate and serve

Divide roasted vegetables among 4 plates. Place a pollock fillet atop the vegetables, spoon the butter-pan sauce over the fish and vegetables, garnish with additional chopped parsley and serve with lemon wedges for squeezing. Serve immediately.