Ingredients Jump to Instructions ↓

  1. 2 Pollock fillets - (3 to 5 oz ea) - thawed if necessary Salt - to taste Freshly-ground black pepper - to taste

  2. 2 cups 474ml Shredded zucchini

  3. 3 tablespoons 45ml Grated Parmesan cheese - divided

  4. 2 tablespoons 30ml Fine dry bread crumbs

  5. 1 tablespoon 15ml Finely-chopped parsley

  6. 1 tablespoon 15ml Finely-chopped green onion

  7. 1/4 teaspoon 1 1/3ml Basil - crushed

  8. 2 tablespoons 30ml Dry white wine or water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Season pollock with salt and pepper. Place in individual baking dishes, tucking ends under if necessary. Combine zucchini, 2 tablespoons cheese, bread crumbs, parsley, green onion, and basil; salt and pepper to taste. Arrange zucchini mixture around pollock. Sprinkle with wine and remaining cheese. Bake at 450 degrees, allowing 10 minutes cooking time per inch of thickness or until fish flakes when tested with a fork.


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