Crispy Citrus Crusted Wild Alaska Pollock
1. Preheat10 minutes
Preheat oven to 425°F.
2. Peel5 minutes
Using a vegetable peeler, peel just outer zest off of the orange. Save the orange for snacking or juicing.
3. Process5 minutes
Transfer the orange zest to a food processor and cover with the salt. Process until the zest has completely broken down and mixed into the salt so that everything is roughly the same size.
4. Transfer1 minute
Transfer about 2 tablespoons of orange salt to a small mixing bowl. The remaining salt can be stored for more use later.
5. Place2 minutes
Place the pollock fillets into a greased ceramic casserole dish.
6. Add2 minutes
Add the breadcrumbs and parsley to the small mixing bowl and mix thoroughly with the orange salt.
7. Sprinkle5 minutes
Liberally sprinkle the breadcrumb mixture over the pollock fillets until each one is well covered. Drizzle each fillet with about 1 tablespoon of olive oil.
8. Bake12 minutes
Bake for 12 minutes, until the breadcrumbs have started to brown and the fish has reached an internal temperature of 145°F.
9. Rest5 minutes
Le the fish rest for 5 minutes and serve on a bed of your choice of leafy greens.