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Alaska Pollock en Saor

Pollock en Saor
A brilliant way to eat battered Alaska pollock. A perfect weeknight dinner that takes just 30 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Yield: 1 large platter


  • 1 pound breaded Alaska pollock portions
  • ½ cup extra virgin olive oil
  • ¼ cup walnuts
  • ¼ cup raisins
  • 1 onion, diced (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 fennel, diced (about 1 cup)
  • 1 small eggplant, diced (about 1 cup)
  • ¼ cup red wine vinegar
  • 1 tablespoon packed brown sugar
  • Salt
  • Baguette, sliced and toasted
  • Salad greens, lightly dressed with oil and vinegar


  1. Step 1 Bake pollock

    Arrange pollock portions in an oven proof dish twice as large as needed to fit. Bake until crispy according to package instructions.

  2. Step 2 Sauté aromatics

    In a heavy bottomed sauté pan heat oil over medium heat. Add walnuts and raisins and sauté for 1-2 minutes just until toasted and aromatic. Add onion, pepper, fennel, and eggplant and sauté until just softened, about 5 minutes. To this, add vinegar and brown sugar and stir to combine. Allow to cook 1 minute. Add salt to taste. Add the vegetable mixture to the pollock portions, completely covering them and allow the whole dish to cool. This dish is best served at room temperature and is even better if allowed to sit overnight before serving. To serve, remove from the fridge one hour before serving with toasted baguette and lightly dressed salad greens.