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
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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.
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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.
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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 |