Parmesan Crusted Alaskan Pollock Recipe
Course: MainCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes280
kcal25
minutesAlaskan Pollock is an absolutely delicious tasting fish. This Parmesan Crusted Alaskan Pollock Recipe is easy to prepare and cook. Alaskan Pollock is a North Pacific species of the cod family Gadidae.
Ingredients
1 package (about 4-5 pieces) or 1 lb of frozen Pollack (defrosted)
1 package of Ranch Dressing
1/2 – 1 cup grated Parmesan or pecorino cheese
Directions
- Rinse fish and pat dry with paper towels.
- Mix together Ranch Dressing from package and cheese (I use a little more cheese than Ranch).
- Coat each side of fish with Ranch Dressing mix and cheese mixture.
- Spray a nonstick cookie tray with cooking spray.
- Bake fish on cookie tray in the oven at 425 degrees for about 10 to 15 minutes or until fish is fully cooked.
- When it’s flaky and breaks apart easily with a fork it’s done.
- Be sure not to overcook.
Notes
- You can use Tilapia or any other white meat fish with this recipe.
Enjoy!
If you’re looking for a fast, flavorful, and family-approved dinner, this Parmesan Crusted Alaskan Pollock recipe is the perfect choice. With a crispy, cheesy coating and tender flaky fish inside, it’s a simple way to elevate a humble white fish into something seriously satisfying. Whether you’re a seafood pro or just trying to cook something other than chicken for once, baked Parmesan Pollock is here to save your mealtime dignity.
Why You’ll Love Parmesan Crusted Alaskan Pollock
This dish is:
- Quick to prepare (under 30 minutes, even if you move like molasses)
- Made with simple ingredients like ranch seasoning and grated Parmesan
- Oven-baked, not fried—less mess, fewer regrets
- Kid-approved and suspiciously addictive
Parmesan Crusted Pollock is perfect for weeknight dinners, meal prep, or those “I forgot to thaw anything” emergencies. You can swap in other white fish like tilapia, cod, or haddock if you don’t have Alaskan Pollock—the crust works like magic on any mild fish.
How to Make Parmesan Crusted Alaskan Pollock
- Coat defrosted Pollock fillets with a blend of dry Ranch seasoning and grated Parmesan cheese.
- Place on a greased baking sheet and bake at 425°F for 12–15 minutes.
- That’s it. Seriously. You’re done. Go brag.
Serving Suggestions for Baked Parmesan Pollock
- Pair with roasted veggies, a lemon wedge, and rice or mashed potatoes.
- Or serve it cold in a sandwich the next day like a leftover sorcerer.
Frequently Asked Questions
You can substitute any mild white fish such as cod, tilapia, haddock, or even halibut. Just adjust cooking time based on thickness—you’re not baking a doorstop.
You can, but I wouldn’t recommend it unless you’re actively trying to steam your fish into submission. The dry mix gives a crispy, flavorful coating—bottled ranch gives a weird, soggy texture.
It’s done when it flakes easily with a fork and has turned opaque all the way through. If it still jiggles like Jell-O, it needs more time. You’re not trying to reanimate it.
If your ranch mix and cheese are gluten-free, yes. Just be sure to check the labels or risk an uninvited plot twist.
Absolutely. Air fry at 400°F (200°C) for about 10–12 minutes, depending on thickness. Watch it like a hawk so you don’t end up with fish jerky.
Wrap the leftover fillets and refrigerate them for up to 2 days. Reheat in the oven or toaster oven to revive some of the crunch. Do not microwave unless you’re trying to ruin your own day.
