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Roasted Wild Alaska Pollock with Crispy Potatoes & Romesco

Prep Time 15 minutes
Yield 2 servings
Roasted Wild Alaska Pollock with Crispy Potatoes & Romesco


  • 1 each large roasted red pepper
  • 1 clove garlic, chopped
  • 1/3 cup toasted almonds
  • 2 Tbsp tomato paste
  • 4 tsp 4 teaspoons red wine vinegar
  • 1/2 cup 1/2 cup extra-virgin olive oil
  • pinch Pinch cayenne
  • Kosher salt
  • Olive oil
  • 1 lb medium size red-skin potatoes, quartered
  • FISH
  • 1 each 1-2 LB Whole Wild Alaska Pollock IQF 428540
  • Salt & freshly ground black pepper
  • 1 bunch flat-leaf parsley
  • 2 Tbsp Olive Oil
  • Toasted slivered almonds


1. ROMESCO: combine all the ingredients in food processor and pulse. Season.
2. POTATOES: Sprinkle a skillet with salt and coat with oil. Add the potatoes cut sides down and cook until browned, 10 minutes. Cover and cook until tender, 10-20 minutes.
3. FISH: preheat oven to 450°F. Rinse and pat dry Whole Wild Alaska Pollock. Season fish inside and out with salt and pepper and stuff cavity with sprigs of parsley. Spread 1-2 tablespoons Romesco on top, cover lightly with foil and roast until cooked, 15-20 minutes.
4. TOPPING: chop parsley and mix ¼ cup with 2 tablespoons olive oil, season.
5. SERVE: smear serving platter with Romesco and place fish and potatoes. Top with parsley mixture and toasted almonds.



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