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Pollock with Crisp Herb-Parmesan Breadcrumbs

  • 20 m
  • 35 m
EatingWell Test Kitchen
“Breadcrumbs, Parmesan, oregano and thyme combine in a tasty breading for mild tasting pollock. Make it a meal: Glazed Carrots with Currants and Bulgur with Ginger & Orange are quick, appropriate side dishes.”


    • 1¼ pounds pollock, cut into 4 pieces
    • ¼ cup buttermilk
    • 1 large egg white
    • 2 tablespoons canola or extra-virgin olive oil
    • ⅔ cup unseasoned fine dry breadcrumbs
    • ¼ cup finely grated Parmesan cheese
    • ½ teaspoon dried oregano
    • ½ teaspoon dried thyme
    • ¼ teaspoon salt
    • 1 lemon, quartered


  • 1 Preheat oven to 450°F. Lightly spray a rack (large enough to hold the fish in a single layer) with cooking spray and set it on top of a baking sheet.
  • 2 Place pollock in a shallow dish, pour buttermilk over and turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.
  • 3 Whisk together egg white and oil in a medium bowl. Stir together breadcrumbs, cheese, oregano, thyme and salt in a shallow dish. Dip each piece of fish in the breadcrumb mixture, then in the egg-white mixture, and again in the breadcrumb mixture, coating completely.
  • 4 Set on the prepared rack and bake until lightly browned and opaque in the center, 12 to 15 minutes. Serve with lemon wedges.
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