Name: Crispy Baked Alaska Pollock
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 2 fillets of Alaska pollock (skinless & boneless); A few pinches of sea salt and cracked pepper; 1/2 cup all purpose flour; 1 egg, beaten; 1 cup panko breadcrumbs (You could use Italian breadcrumbs or homemade if you wish; the panko does give off a better crunch, though!); 2 TBSP grated fresh Parmesan cheese (Romano cheese also works); 1 tsp Italian herbs; 1 medium lemon, zested then cut into wedges for serving

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20 minutes and 7 simple ingredients is all you need to get this lemony golden crisp baked Alaska pollock recipe on the table.

Baked Alaska pollock, flaked by a fork, on a baking sheet with lemon wedges.

Why You’ll Love This Baked Pollock
Is Alaska Pollock a Good Fish to Eat?
Ingredient Breakdown & Swaps
A Quick Look At How to Make It
What to Serve With Alaska Pollock
Storage, Freezing, & Reheating
Have You Made This Recipe?
More Easy Fish Recipes to Try
Crispy Baked Alaska Pollock Recipe

Why You’ll Love This Baked Pollock

Whether you’re new to cooking fish or a total pro, you’ll have this weeknight-friendly recipe on repeat. My Baked Alaska Pollock has a golden crisp breading with a hint of parmesan and Italian herbs with some bright and fresh lemony goodness. It’s so easy and tasty, and it’s ready in less than 20 minutes!

Is Alaska Pollock a Good Fish to Eat?

Yes! For several reasons…

It’s a sustainable option. It’s not farmed and can be found in cold waters.
It’s mild in flavor. If a fishy smell or taste is a concern, you’ll be thrilled to know that Alaska pollock offers up a mild and sweet flavor. It also has a nice and flaky texture.
It’s healthy. It’s a lean protein rich in heart-healthy omega-3 fatty acids; minerals, like selenium; and vitamins, like vitamin B12 and niacin.
It’s affordable! Incorporating more fish into your diet can be daunting since fish can be on the pricier side—but Alaska pollock is an inexpensive variety that won’t break the bank.

Uncooked Alaska pollock fillets on parchment with ingredients for recipe around them (flour, egg, seasoning, lemon, cheese.)

Ingredient Breakdown & Swaps

Alaska pollock. Check the seafood counter at your local grocer—or if you have a butcher that sells fish, even better! If you really want to make this recipe but can’t find Alaska pollock, don’t fret. It works with any white fish that is mild and sweeter in flavor, like cod or haddock.
All purpose flour.
Egg.
Panko breadcrumbs. I love the big crunch panko provides, but you could use plain breadcrumbs or homemade as well.
Seasoning. Just some sea salt, pepper, and Italian seasoning.
Parmesan. Freshly grated Parmigiano Reggiano works best. You could also use Romano.
Lemon.

A Quick Look At How to Make It

Preheat your oven to 350º F; prepare a baking sheet with parchment paper over it.
Prepare three shallow trays or pie plates for your breading station (I’ve since started using these trays and they are awesome): one with flour, one with panko breadcrumbs, and one with a beaten egg. Combine the grated parmesan, lemon zest, and Italian seasoning into the breadcrumbs.
Pat the fish fillets gently with paper towels, then season them with salt and pepper. Dredge each fillet into the flour, the egg, and then the breadcrumb mixture.
Place the fillets onto the baking sheet, pop them into the oven, and bake for 8-12 minutes or until the internal temperature reaches 145º F (you can easily check this with a meat thermometer).

What to Serve With Alaska Pollock

This lemony grilled asparagus is the perfect pairing for this recipe!
If you have an air fryer, lemon pepper-seasoned baby potatoes would be a hit.
A nice and simple rice pilaf is also a great way to go.
And there’s always room for salad, whether it be a Caesar or just a simple side salad.

Storage, Freezing, & Reheating

Alaska pollock can be kept in the fridge in an airtight container for up to 3 days.
You could freeze these fillets after they’re cooked. Simply place them in a gallon-sized freezer bag with a piece of parchment between each fillet to prevent sticking. They will keep in the freezer for up to 3 months.
To quickly reheat from the fridge, pop the fillets into the microwave and cook in 25 second increments until warmed through. You could also reheat them in the oven at 350º F until they are cooked through and register at 145º F. If frozen, don’t thaw the fillets or they will be soggy. Just pop them into the oven at 350º F and let them cook until they are cooked through—about 15-20 minutes.

Have You Made This Recipe?

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More Easy Fish Recipes to Try

Two golden crisp fillets of Alaska pollock on a baking tray with lemons.

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5 from 22 votes