Baked Pollock with Lemon and Dill

By : | 0 Comments | On : February 22, 2017 | Category : Baked, fresh fish, health, Pollock, Recipe


2 fillets of fresh Pollock

2 tablespoons butter

1/2 teaspoon fresh lemon zest

1/2 teaspoon dried dill weed



1 tablespoon freshly squeezed lemon juice

Lemon wedges, for serving (optional)


  • Preheat oven to 230 degrees. Melt butter in a small sauce pan and stir in the lemon zest and dill.
  • Pat the fillets dry with a paper towel. Sprinkle both sides (if fish is skinless) with salt and pepper. Lay fish on an ungreased baking sheet.
  • Drizzle half of the butter mixture over fish. Flip fillets over and drizzle remaining butter on top. Sprinkle with lemon juice.
  • Bake at 230 degrees for 12-15 minutes, or until fish tests done (tender and flaky inside). If fillets are thin, check at 12 minutes; if fillets are thicker they will probably need at least 15 minutes.
  • Serve over rice, with lemon wedges to squeeze over fish.
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