Alaska pollock a la plancha

Prep time: 5 min

Cook time: 20 min

Serves: 4


  • 4 x 6oz Alaska pollock fillets from your local Fisherman’s Market
  • ½ tsp salt, kosher
  • 1 tsp black pepper, ground
  • 3 each peppers, sweet bell, whole
  • 2 tbps oil, olive-vegetable blend
  • 2 each lemon, halved along the center
  • 1 cup onions, pearl
  • 2 cup potatoes, red, sliced
  • 4 each tomatoes, vine-ripe
  • 1 cup parsley, fresh, leaves
  • 2 tbsp oil, olive
  • 8 each Bread, whole wheat, thin sliced, toasted


  1. Prepare fillets by seasoning each with salt and pepper.
  2. Place whole sweet peppers in a cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.
  3. Remove and cut peppers into bite-size pieces.
  4. Place onions and potatoes in saute pot with cold water and heat until simmering.
  5. Once simmered for 2 minutes, strain and reserve.
  6. In the heated skillet, place oil immediately followed by seasoned fillets.
  7. Rotate fillets once browning occurs, after 2-3 minutes.
  8. Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.
  9. Add lemons, peppers, potatoes, onions, and tomatoes to the skillet.
  10. Once the vegetables are brown, return the fillets to the top of the skillet.
  11. Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread


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