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Baked Alaska Pollock and Rotini in Zesty Passata Sauce

Baked Alaska Pollock and Rotini in Zesty Passata Sauce
Enjoy a quick and tasty baked Alaska pollock pasta dish that brings the freshness of the ocean to your table in a comforting and hassle-free meal!
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Yield: 4 servings


  • Baked Alaska Pollock

  • 4 Alaska pollock fillets
  • Pasta

  • 8 ounces (about 225g) of your rotini pasta
  • 3 cloves garlic, chopped
  • 2 tablespoons capers
  • 1 tablespoon dry basil or oregano
  • 1/2 cup dry olives
  • 2 tablespoons olive oil
  • 1 jar passata sauce (14 ounce)
  • Fresh parsley, chopped (optional)


  1. Step 1 Bake the Alaska Pollock

    • Preheat the oven to 375°F (190°C)
    • Place the Alaska pollock fillets on a baking sheet lined with parchment paper or lightly greased.
    • Season the fillets with your preferred spices or marinade.
    • Bake for approximately 12 to 15 minutes, depending on the thickness of the fillets.
    • Check for doneness by using a fork to see if the fish flakes easily and has reached an internal temperature of 145°F (63°C).
  2. Step 2 Prepare the pasta and sauce

    • Cook the rotini pasta according to the package instructions.
    • Heat olive oil in a frying pan over medium heat.
    • Add minced garlic and capers. Reduce the heat to low.
    • Sprinkle in dry basil or oregano and add sliced dry olives.
    • Carefully pour in the passata sauce. Cook on low heat without bringing it to a boil.
  3. Step 3 Assemble the dish and serve

    • Add the baked Alaska pollock to the tomato passata sauce. Stir the sauce constantly to coat the pollock evenly.
    • Drain the cooked rotini pasta and add it to the sauce. Mix thoroughly, ensuring the pasta is well-coated.
    • Leave the dish for several minutes to let the flavors meld.
    • Plate the Baked Alaska Pollock Pasta.
    • Drizzle with olive oil and garnish with fresh chopped parsley if desired.