Roasted Wild Alaska Pollock with Crispy Potatoes & Romesco

Roasted Wild Alaska Pollock with Crispy Potatoes & Romesco

15 minutes 2 servings



  • 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


  • 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 a 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 the 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 the serving platter with Romesco and place fish and potatoes. Top with parsley mixture and toasted almonds.


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