Alaska Pollock with Garlic, Tomato, and Rosemary (France)
| Ingredients | Amount |
|---|---|
| Alaska pollack filets, 6-8 oz. | 10 ea. |
| Olive oil | 2 Tbsp. |
| Rosemary, finely chopped | 1 Tbsp. |
| Salt and pepper | to taste |
| Red onions, sliced | 2 cups |
| Cherry tomatoes, halved | 50 ea. |
| Garlic cloves, roasted | 2 cups |
| Additional olive oil | as needed |
Method
Drizzle halibut with olive oil and rosemary; season to taste with salt and pepper.
Arrange red onions, tomatoes and garlic in small baking dishes or individual saute pans.
Nestle fish into vegetables.
Bake at 450° F for 10 to 15 minutes.
Drizzle with olive oil before serving.
Yields 10 servings
Suggested Sides
Oven-Roasted Polenta
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