Stuffed Dinner (pollock) Recipe

Prepare the pollock

If using frozen pollock, thaw completely and pat dry with paper towels. Cut fillets into large chunks and remove any bones. Place fish in a large bowl.

Pulse to flake

Using a food processor, pulse the pollock in 2–3 short bursts until coarsely flaked but not pureed (alternatively, finely chop with a knife). Transfer flaked fish to a mixing bowl.

Mix filling

Add the egg, breadcrumbs, mayonnaise, Dijon mustard, lemon zest, lemon juice, chopped parsley, green onions, minced garlic, salt, and black pepper to the bowl with the flaked pollock. Mix gently with a spatula until combined. The mixture should hold together when pressed—if it seems too wet add up to 2 tbs additional breadcrumbs; if too dry add 1 tsp mayonnaise.

Sauté vegetables

Heat 1 tbs olive oil in a skillet over medium heat. Add the diced onion and red bell pepper and sauté for 3–4 minutes until softened. Add the zucchini and cook 2–3 more minutes until just tender. Add the chopped spinach and cook until wilted, about 1 minute. Season the vegetables with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool 3–5 minutes.

Combine vegetables with fish filling

Fold the cooled vegetables into the pollock mixture until evenly distributed. Taste and adjust seasoning if needed.

Form patties or loaf-style

For individual portions: shape the mixture into 4 evenly sized patties (about 4–5 oz each). For a single loaf-style bake: form into one compact loaf approximately 9x4 inches and place in a lightly oiled baking dish.

Prepare topping

In a small bowl combine the panko or breadcrumbs with grated Parmesan and melted butter (or olive oil). Toss to coat so crumbs are slightly moist.

Top and brush

Place the patties or loaf on a parchment-lined or lightly greased baking sheet / dish. Brush the tops lightly with the reserved 2 tsp olive oil and press the breadcrumb mixture evenly over the tops to create a crust.

Bake

Preheat the oven to 400°F (200°C). Bake patties for 14–16 minutes, or until golden on top and cooked through (internal temperature 145°F / 63°C). If baking a loaf, bake 25–30 minutes until firm and golden; if desired, broil for 1–2 minutes at the end to brown the topping—watch closely to avoid burning.

Rest

Remove from oven and let rest 3–5 minutes to allow juices to settle.

Serve

Serve warm with lemon wedges and a sprinkling of fresh dill or parsley. Pair with a side salad, roasted vegetables, or steamed rice.