Colorful Wild Alaska Pollock Bowl
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Servings: 4
Ingredients
- Vegetables, fruit and seeds
- 1 cup fresh or frozen peas
- 2 cups spring lettuce or spinach leaves
- 1 small radicchio
- 8 radishes
- 1 seedless orange, peeled, sliced and quartered
- 2 tablespoons sunflower seeds, toasted
- Dressing
- 1 orange, juiced
- 2 tablespoons grapeseed oil
- 3 tablespoons light herbal vinegar
- 2 teaspoons pure(Canadian or amber) pure maple syrup
- Salt and pepper, to taste
Potatoes and Pollock
- 1 pound baking potatoes
- 2 tablespoons grapeseed oil
- 1/2 teaspoon dried marjoram (or thyme)
- 8 (2 to 3 ounces each) portions breaded/battered frozen Alaska pollock
Preparation
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Step 1 Prepare vegetables
Cook peas in lightly salted water just until tender, about 4 minutes; drain. Rinse under cold water; set aside. Cut radicchio into strips; wash and spin dry. Slice the radishes.
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Step 2 Prepare dressing
Whisk the orange juice, 2 tablespoons oil, vinegar, maple syrup, salt and pepper to taste in a small jar/pitcher; set aside.
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Step 3 Prepare potatoes and fish
Preheat oven to 400F (or 375F convection). Peel and cut the potatoes into 3⁄4-inch cubes. Add potatoes to a bowl along with 2 tablespoons oil, marjoram and salt and pepper to taste; mix to coat potatoes. Spread potatoes on a parchment-lined baking tray. Place pollock on another parchment-lined baking tray. Insert both trays into the oven. Bake the potatoes for 20 to 25 minutes until crisp and golden brown. Bake pollock according to package directions, about 15 minutes. (Or air-fry the fish for about 10 to 12 minutes.). When done, cut each fish portion in half.
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Step 4 Compose the salads
Place the lettuce and radicchio in the bottom of 4 bowls. Divide and arrange remaining ingredients around the inside of the bowls, placing the pollock in the center. Drizzle the dressing over all ingredients, except the fish.
