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Alaska Pollock with Watermelon-Strawberry Bruschetta

ALASKA POLLOCK WITH WATERMELON-STRAWBERRY BRUSCHETTA
Baked Alaska pollock on a bed of arugula topped with fresh watermelon, tomatoes and strawberries - it’s summertime on a plate!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Servings: 4

Ingredients

  • 2 cups diced watermelon
  • 1 cup sliced strawberries
  • 1 cup chopped yellow pear tomatoes
  • 1/4 cup fat-free crumbled feta cheese
  • 1/4 cup chopped fresh basil or mint leaves
  • Drizzle of balsamic vinegar
  • Freshly ground pepper, to taste
  • 2 tablespoons Dijon mustard
  • 2 tablespoons melted ghee or avocado oil
  • 4 Alaska pollock fillets (4-6 ounces each)
  • 1/4 cup shredded Parmesan cheese, plus extra for garnish
  • 1 bunch fresh arugula, washed and spun dry

Nutrition Facts

Calories 222
Total Fat 10g
Saturated fat 5g
Calories from fat 85
Cholesterol 90mg
Protein 26g
Carbohydrate 10g
Fiber 1g
Sodium 574mg
Calcium 204mg
Omega-3 fatty acids 110mg

Instructions

  1. Step 1 Prepare the bruschetta

    Preheat oven to 400F. In a medium bowl, combine the watermelon, strawberries, tomatoes, feta cheese, and basil or mint leaves. Gently toss until well combined; set aside.

  2. Step 2 Prepare and bake pollock

    Mix Dijon and melted ghee in a small bowl. Cut Alaska pollock fillets to fit in a spray-coated baking pan. Brush fish with Dijon mixture, coating top surface evenly. Sprinkle 1 tablespoon Parmesan on each fillet. Bake for 8-10 minutes, just until fish is opaque throughout.

  3. Step 3 Plate and serve

    Evenly distribute arugula on dinner plates, top with fish and spoon bruschetta topping over the fillets. Drizzle on balsamic vinegar and sprinkle with pepper.

Nutrition Facts

Calories 222
Total Fat 10g
Saturated fat 5g
Calories from fat 85
Cholesterol 90mg
Protein 26g
Carbohydrate 10g
Fiber 1g
Sodium 574mg
Calcium 204mg
Omega-3 fatty acids 110mg