Lemon-Dill Pollock
A flavorful baked pollock dish topped with lemon slices, butter, and a creamy mushroom sauce, perfect for a comforting dinner with bright citrus notes and savory flavors.
Ingredients
Instructions
- Place the pollock in a casserole dish.
- Cover the fish with a layer of lemon slices.
- Top with pats of butter.
- Bake the fish at 375°F, uncovered, for 10 to 12 minutes.
- Cover the fish with cream of mushroom soup.
- Sprinkle dill over the soup.
- Bake until the fish flakes and is cooked through, approximately 10 to 15 minutes.
Tips & Substitutions
For added flavor, consider seasoning the pollock with garlic powder or paprika before adding the lemon slices. If you don't have dill, fresh parsley or thyme can be excellent substitutes. You can use any white fish if pollock is unavailable. For a lighter option, swap the cream of mushroom soup with a homemade white sauce or a low-fat alternative.
Serving Suggestions
This Lemon-Dill Pollock pairs beautifully with steamed vegetables or a fresh salad for a light meal. Consider serving it alongside rice or quinoa to soak up the creamy sauce. For a complete dinner, serve with a side of Cheesy Vegie Soup to round out the flavors and textures.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a baking dish with a splash of water or broth to maintain moisture, and cover with foil. Heat in a 350°F oven until warmed through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Dill Pollock contains roughly 219 calories, with 7g protein, 31g carbohydrates, and 10g fat. It is an excellent source of iron (48% of the Daily Value), and a good source of potassium and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen pollock. Just make sure to thaw it completely before cooking to ensure even baking. If using frozen fish, you may need to extend the cooking time slightly until the fish is fully cooked and flakes easily.
What can I substitute for cream of mushroom soup?
If you prefer a different flavor, you can substitute with cream of chicken soup or a homemade white sauce. For a healthier option, consider blending cooked mushrooms with Greek yogurt or silken tofu for a creamy texture without the canned soup.
How do I know when the fish is done cooking?
The fish is done when it flakes easily with a fork and is opaque throughout. An internal temperature of 145°F indicates that it is safe to eat. Keep an eye on the cooking time, especially if your fish fillets are thinner or thicker than average.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).