Sometimes the best weeknight dinners are the ones that don’t take much brainpower — just a few ingredients, a baking sheet, and a little oven magic. This Crispy Baked Alaska Pollock is exactly that.
The fish gets coated in a light parmesan-panko crust that bakes up golden and crunchy, with just a whisper of lemon zest to keep it fresh. It’s mild enough for kids to love but flavorful enough for the grown-ups to go back for seconds. And from start to finish, you’re looking at about 20 minutes — which means dinner can be on the table before anyone starts asking “when’s it ready?” for the third time.
Why I Make This Recipe on Repeat
I started making this dish during a busy spring when I was trying to eat more fish without blowing the grocery budget. Alaska pollock quickly became my secret weapon — it’s affordable, sustainable, and has a mild, slightly sweet flavor that even my “I’m not sure about fish” friends enjoy.
The parmesan breadcrumb coating gives you that fried fish crunch without a drop of oil in the skillet, and the lemon keeps it tasting light and bright. It’s a win-win dinner.
Ingredients You’ll Need
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Alaska pollock fillets – Mild, flaky, and budget-friendly. Cod or haddock work well too.
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All-purpose flour – Helps the coating stick.
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Egg – Acts as the glue for the breadcrumbs.
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Panko breadcrumbs – For maximum crunch (plain breadcrumbs work in a pinch).
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Parmesan cheese – Freshly grated for the best flavor.
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Italian seasoning – Adds an herby note.
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Lemon – Zest goes in the coating; wedges for serving.
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Salt & pepper – For seasoning the fish before breading.
Step-by-Step – How I Make It
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Prep the oven – Heat to 350°F and line a baking sheet with parchment.
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Set up a breading station – One shallow dish with flour, one with beaten egg, and one with panko mixed with parmesan, lemon zest, and Italian seasoning.
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Season and coat – Pat the fillets dry, season with salt and pepper, dredge in flour, then egg, then breadcrumb mixture.
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Bake – Place on the prepared baking sheet and bake 8–12 minutes, or until the fish reaches 145°F internally and flakes easily.
Make-Ahead Tips
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Breadcrumb mix ahead – Combine the panko, cheese, lemon zest, and herbs the night before to save time.
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Prep the fillets – Pat dry and season early in the day, then keep covered in the fridge until ready to bread and bake.
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Batch cook – These reheat surprisingly well, so make extras for fish sandwiches or tacos the next day.
Serving Ideas
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With veggies – Lemony roasted asparagus, sautéed green beans, or a fresh garden salad.
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With potatoes – Crispy roasted baby potatoes or garlic mashed potatoes.
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With grains – Simple rice pilaf or herbed quinoa.
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In a sandwich – Tuck a piece into a toasted bun with lettuce, tomato, and tartar sauce for a quick fish sandwich.
Storage & Reheating
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Fridge – Keep leftovers in an airtight container for up to 3 days.
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Freezer – Freeze cooked fillets with parchment between layers for up to 3 months.
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Reheat – From fridge: Oven at 350°F until hot. From frozen: Bake straight from frozen at 350°F for 15–20 minutes (no thawing).
FAQs
Is Alaska pollock healthy?
Yes — it’s a lean protein rich in omega-3s, vitamins, and minerals.
Can I air fry this instead of baking?
Definitely. Air fry at 375°F for about 8–10 minutes, flipping halfway, until crispy and cooked through.
Do I have to use panko?
Panko gives the best crunch, but regular breadcrumbs or crushed crackers work too.
How do I know when the fish is done?
It should flake easily with a fork and reach 145°F in the thickest part.
Crispy Baked Alaska Pollock
In just 15 minutes, you can have these Crispy Baked Alaska Pollock fillets on the table—perfectly golden on the outside, tender and flaky inside, with a bright lemony finish.
Ingredients
- 2 Alaska pollock fillets, skinless and boneless (or substitute cod or haddock)
- 1 cup panko breadcrumbs
- 1 medium lemon, zested (cut into wedges for serving)
- 2 tablespoons grated Parmesan cheese (or Romano)
- 1 teaspoon Italian herbs
- ½ cup all-purpose flour
- 1 egg, beaten
- Sea salt and cracked black pepper, to taste
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set up a breading station with three shallow dishes—one with flour, one with the beaten egg, and one with the panko mixed with Parmesan, lemon zest, and Italian herbs.
- Pat the fish dry with paper towels, then season both sides with salt and pepper. Working one fillet at a time, dredge in the flour, dip in the egg, and coat thoroughly with the breadcrumb mixture. Place the breaded fillets onto the prepared baking sheet.
- Bake for 8–12 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F. Serve immediately with lemon wedges for squeezing over the top.
Notes
- Panko gives the crispiest texture, but Italian breadcrumbs add extra flavor.
- For a richer crust, lightly spray the breaded fish with olive oil before baking.
- Works beautifully alongside a crisp salad or roasted vegetables.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 492Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 175mgSodium 918mgCarbohydrates 65gFiber 4gSugar 4gProtein 37g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Crispy Baked Alaska Pollock is the kind of recipe that proves you don’t need complicated steps or expensive ingredients for a satisfying seafood dinner. It’s quick, it’s crunchy, and it’s bright with lemon — perfect for busy nights or when you just want something fresh and easy. Once you try it, I have a feeling it’ll be a regular on your dinner rotation too.
