Baked Pollock

This week’s fish share catch was a 30 inch, 4 lb pollock. I’m not a huge fan of filleting fish because it’s a lot of work for a bland result. Like meats, fish cooked bone-in has far more flavor than a boneless fillet. It’s like comparing a piece of whole roasted chicken to a boneless, skinless chicken breast prepared the same way. Meat cooked with the bone in always has more flavor and moisture than boneless meat and the same is true for fish.

I don’t think I’d ever had fish cooked whole until I traveled to Corsica, where I ordered sea bream. It came to the table whole, and the owner of the restaurant kindly demonstrated how to fillet the fish. Filleting a cooked fish is far easier than filleting a raw fish because the meat pulls away from the bone.

This dish is light and delicious without being boring. The pollock takes on the flavors of the basil, garlic and tomato nicely without overpowering the delicate fish.

Baked Pollock - serves 4 – 6

1 – 4 lb Pollock, gutted and scaled
6-7 cloves of garlic, peeled and halved lenthwise
1 C red onion, sliced
3 – 4 medium tomatoes, sliced
1/4 basil, chiffonaded
3 T butter, sliced thinly

Pre-heat the oven to 400 degrees.

Remove head behind the large gill. Reserve and freeze for making fish stock later.

Place fish on a large piece of aluminum foil or parchment paper (I used foil this time, but I much prefer parchment). Stuff with one quarter of the onion, tomato, basil and butter. Arrange butter and vegetables around the fish on the aluminum foil. Wrap the fish in the aluminum foil and fold to seal.

Bake on a baking sheet for 1 hour. Remove from oven. Place fish on serving platter and fillet to serve.

Ingredient origins: Pollock – freshly caught from nearby waters; Organic garlic – California; Red onion and tomatoes – Massachusetts; Basil – my kitchen; Butter – Maine.

Tarragon Pollock with Herbed Figs

We are members of a CSF – Community Supported Fishery. It’s similar to a CSA, but instead of produce, it’s fish that comes fresh from the ocean that morning. Whatever is caught is what we get. Today’s catch was pollock.

This dish is similar to meuniere, except I added fresh tarragon to the butter. Tarragon gives the pollock a delicate, earthy flavor. The thyme and rosemary lend savory undertones to the figs, keep them from being too sweet. Overall, the fish and figs combined offered a good balance of flavor.

I served it with a simple salad of Boston lettuce, which was dressed with olive oil, brown rice vinegar and freshly ground salt and pepper.

Pan-Seared Pollock - serves 2

3/4 – 1 lb of Pollock, filleted with the skin on
1 T fresh tarragon, chopped
2 T butter
1/4 C flour
1/2 t salt

Cut the fillet in half, dry it off with a paper towel and dredge it in salt and flour for a light coat. Melt butter in a large skillet until it foams. Add tarragon and swirl to infuse the butter, 15- 30 seconds. Do not let it brown. Place fillets in pan, skin side up and cook on medium high heat for 3 minutes. Turn fillets carefully, cook 6 minutes. If the fish is not cooked through, cover and cook another 3 minutes.

Herbed Figs - serves 2

6 ripe fresh figs, halved
2 T butter
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped

Melt butter over medium heat in small skillet until it foams. Add herbs and swirl to infuse the butter. Place figs cut side down in pan. When butter and juices begin to bubble, turn heat down to low and allow to cook slowly for 15 minutes, turning once or twice. This can be done while the fish cooks.

Boston Lettuce Salad - serves 2

1/2 head of Boston lettuce
drizzle of olive oil
drizzle of brown rice vinegar
2 grinds of salt
2 grinds of pepper

Combine all ingredients in a large bowl. Turn using tongs until leaves are coated. Divide into two bowls and serve.

Ingredient Origins: Pollock – Fresh from the waters outside our door; Tarragon – Massachusetts, Butter – Maine; Flour – Vermont; Salt – Maine; Figs – California; Rosemary and thyme – Massachusetts; Boston lettuce – Massachusetts; Olive oil – Italy; Brown rice vinegar – California; Pepper – India