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Pollock à la Provençale

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Ingredients for 4 servings:

  • 1 kg fish fillet(s) (pollock)
  • 1 tsp salt
  • 1 tbsp mustard (Dijon)
  • 1 tsp herbs de Provence
  • ½ lemon(s), the juice
  • butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the pollock fillets thoroughly, pat dry, and rub with salt. Remove any bones. Make a paste of mustard, herbs, and lemon juice and brush it onto both sides of the fish. Line a long, shallow baking dish with aluminum foil, leaving plenty of overhang on the sides. Place the fish skin-side down, side by side, and cover with plenty of butter. Gather the aluminum foil at the top and seal tightly. Bake in a preheated oven at 200°C for about 20 minutes. Serve with boiled potatoes with butter and salt and a crisp salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pollock à la Provençale

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