Parmesan crusted Pollock

23SHARES

4.6 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 220.2
  • Total Fat: 5.1 g
  • Cholesterol: 111.4 mg
  • Sodium: 549.7 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 32.0 g

View full nutritional breakdown of Parmesan crusted Pollock calories by ingredient
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Introduction

A tweaked recipe that usually uses Tilapia. The fish comes out golden and slightly crusted. I usually serve brown rice and broccoli with this. A tweaked recipe that usually uses Tilapia. The fish comes out golden and slightly crusted. I usually serve brown rice and broccoli with this.
Number of Servings: 2

Ingredients

    Pollock (2 filets, about 4 oz each)
    2Tbls Grated Parmesan
    2Tbls Seasoned Bread Crumbs
    2Tbls Light Miracle Whip

Directions

Preheat oven to 425. Line baking sheet with foil sprayed with non-stick cooking spray. Pat filets dry, spread both sides with miracle whip. In bowl mix parmesan and bread crumbs together. Sprinkle cheese/crumb mixture over fish, bake for 15-20 minutes until golden brown. (I usually am working on a side dish and a salad, so I keep my eye on the oven.)

Number of Servings: 2

Recipe submitted by SparkPeople user YES_I_CAN!.

23SHARES
TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    This was delicious, but I actually left out the bread crumbs for even fewer carbs. My 3 year old loved it! - 7/7/10

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  • Incredible!
    1 of 1 people found this review helpful
    It sounds delisious! I Plan to make this real soon! - 1/16/10

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  • I like spicy foods, so this was a little bland for me. Maybe add some lemon pepper next time. It was quick and easy, - 1/22/13

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  • Very tasty and couldn't be any easier. I used plain breadcrumbs and added lemon-pepper seasoning to it. 15 minutes in the oven was just perfect. I'll be making this frequently. - 6/6/12

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  • This was easy and delicious! My whole family LOVED it! Will definitely make it again! - 7/27/11

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