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
Ingredients
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)
Preparation
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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).
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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.
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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.
