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I Don’t Fry Pollock, But I Bake It — Just Brush the Fish with Mustard: It’s Incredibly Tasty
When it comes to cooking pollock, many people default to frying — but I’ve discovered a way that’s healthier, easier, and absolutely delicious: baking it with a simple mustard brush. This easy method elevates the fish’s natural flavor, keeps it moist, and adds a subtle tang that makes every bite irresistible.
If you want a fuss-free, flavorful pollock recipe that’s perfect for busy weeknights or a relaxed weekend dinner, this mustard-baked pollock is a must-try!
Why Bake Pollock Instead of Frying?
- Healthier option: Baking uses less oil and reduces extra calories and fat.
- Less mess: No splattering oil or greasy pans to clean.
- Even cooking: Baking ensures your pollock cooks thoroughly and stays tender.
The Mustard Magic
Brushing pollock with mustard before baking might sound simple, but it works wonders. Mustard adds a delightful tang and slight sharpness that complements the mild, flaky texture of pollock beautifully. Plus, it helps keep the fish moist and adds a lovely golden crust during baking.
How to Make Mustard-Baked Pollock
Ingredients:
- Pollock fillets (fresh or thawed)
- 2-3 tablespoons Dijon or whole-grain mustard
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: lemon slices, garlic powder, or fresh herbs (dill, parsley)
