Parmesan Crusted Pollock with Garlic Roasted Potatoes

serves 2 

prep time: 20 minutes

cooking time: 45 minutes

2 1/2 lbs baby potatoes

1 tsp salt

1/2 tsp pepper

3 tbsp canola oil

2 cloves garlic, minced

zest from 1 lemon

2 tbsp chopped parsley

1 lb pollock

1/2 cup bread crumbs

1/2 cup grated Parmesan cheese

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp salt


1/2 tsp chili flakes

1 egg

1/4 cup flour

1 lemon, cut into wedges

Preheat the oven to 400ºF.

Scrub the potatoes

Toss the potatoes with oil, salt, and pepper and place onto a baking tray. Place the tray into the oven and cook for 45 minutes.

Remove from the oven and toss with the garlic, lemon zest, and parsley.

Twenty minutes before the potatoes are done, begin to prepare the fish.

Wash the fish, and cut into medium size pieces.

In a medium bowl, combine the bread crumbs, Parmesan cheese, paprika, garlic powder, and salt.

Beat the egg in a separate bowl.

Place the flour into a third bowl.

Dip each piece of fish into the flour to coat. Then dip into the egg mixture, followed by the bread crumbs. Place the fish on a baking sheet. Place into the oven and bake for 10 minutes, or until the fish has reached an internal temperature of 145ºF and is easy to flake with a fork. Serve with lemon wedges.