Baked pollock with vegetables
Nutrition per serving
Pollock fillets roasted in the oven on a bed of colourful vegetables: a healthy, refined and easy dinner where everything cooks together. High in lean protein and light, with no effort.
Preparation: 15 min | Cooking: 25 min | Servings: 4 | Difficulty: Very easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 251 kcal · 38 g protein · 5 g carbohydrate · 10 g fat
Ingredients
- 4 fillets of pollock
- 2 courgettes
- 2 tomatoes
- 1 pepper
- 1 lemon
- 2 tbsp of olive oil
- thyme, salt, pepper
Method
- Arrange the diced vegetables in a dish and drizzle with oil.
- Bake for 10 minutes at 200°C.
- Place the pollock fillets on top, squeeze over lemon and season.
- Continue baking for 12 minutes.
Nutritional benefits
Pollock is a lean fish, rich in protein and low in fat, good for cholesterol and ideal for weight loss. The vegetables provide fibre, vitamins and antioxidants, and benefit from the juices of the fish. A complete, light dish that is naturally gluten-free, cooked in a single dish.
Variations and substitutions
- With cod, hake or sea bream.
- With potatoes for a more substantial dish.
- With herbes de Provence or curry powder.
- In a parcel for extra tenderness.
Storage and making ahead
Best fresh; keeps for 1 day. Reheat gently.
💡 Good to know
Pre-cook the vegetables for 10 minutes before adding the fish: they need longer than the delicate fillets.
Also read
Discover more high-protein recipes · cholesterol-friendly recipes · weight-loss recipes · gluten-free recipes · dairy-free recipes.
The foods in this recipe: pollock · courgettes · tomatoes · pepper · lemon.
You might also like these recipes: Provençal cod with tomatoes and olives · Baked sea bream with Mediterranean vegetables · Avocado, prawn and grapefruit salad.
