Roasted Wild Alaska Pollock with Crispy Potatoes & Romesco
15 minutes 2 servings
4 Pieces Wild & Simple Skillet Redi™ Wild Alaska Pollock 14.4 oz Deep-Skinned, Boneless 424914
1/2 Cup White Miso
1/2 Cup Honey
12 oz Carrot, julienned
18 oz Purple Cabbage, shredded
24 oz Zucchini, julienned
Scallions, thinly sliced
Sesame Seeds (Black & White)
Purée miso and honey together. Season. Brush onto thawed Alaska Pollock (both sides).
Heat an oiled skillet. Add Alaska Pollock, breaking apart as you go. Sauté, adding leftover miso glaze as desired.
Fill bowls with rice and top each with 4 oz Alaska Pollock, 1 oz carrots, 1.5 oz cabbage, and 2 oz zucchini. Garnish with scallions and sesame seeds.
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