12 ratings

Alaska Pollock a la Plancha

Make this healthy dinner any night of the week

Recipe Courtesy of Wild Alaska Seafood

The phrase, “a la planch,” means to pan-fry or griddle, which is exactly how you should be cooking the tender Alaskan Pollock fillets. Potatoes, charred red peppers, tomatoes, and pearled onions make add balance and depth to this deliciously healthy dish. 



For the Pollock a la Plancha

  • 4 (4 ounce) Alaska pollock, skinless fillets
  • 1/2 Teaspoon kosher salt
  • 1 Teaspoon black pepper, ground
  • 3 Sweet bell peppers, whole
  • 2 Tablespoons olive oil
  • 2
  • 1 12"x12" sheet aluminium foil
  • 2 Lemons, halved along center
  • 1 Cup pearl onions
  • 4 Tomatoes, vine-ripe
  • 1 Cup fresh parsley leaves
  • 1 Teaspoon black pepper, ground
  • 2 Tablespoons olive oil
  • 1/2 Teaspoon kosher salt
  • 8 Slices whole wheat bread, toasted


For the Pollock a la Plancha

Prepare fillets by seasoning each with salt and pepper.

Place whole sweet peppers in cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.

Remove and cut peppers into bite size pieces.

Place onions and potatoes in sauté pot with cold water and heat until simmering.

Once simmered for 2 minutes, strain and reserve.

In the heated skillet, place oil immediately followed by seasoned fillets.

Rotate fillets once browning occurs, after 2-3 minutes.

Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.

Add lemons, peppers, potatoes, onions, and tomatoes to skillet.

Once vegetables brown, return fillets to the top of skillet.

Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread.