dinner recipe · #03922
Pesto Tomato Zucchini Roasted Pollock
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 50 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 6
Prep20 min
Cook30 min
Inactive0 min
Total50 min
Ingredients
- 1½ lbPollock
- 2 tbspOlive Oil
- ½ cupPesto
- 10 ozTomato
- 12 ozZucchini
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 425°F (218°C), prepare the Tomato, Zucchini, and cut the vegetables into evenly sized pieces. Stir together the Pesto with half of the Olive Oil and half of the Table Salt.
- Toss the Tomato, Zucchini with the remaining Olive Oil and Table Salt on a sheet pan. Roast for 10 minutes to give the vegetables a head start.
- Keep the raw Pollock and its raw juices away from ready-to-eat foods, utensils, and surfaces. Add it to the pan, coat it with the Pesto mixture, and roast for 12 to 18 minutes.
- Cook the Pollock until it reaches at least 145°F (62.8°C), is opaque, and separates easily with a fork. Serve it with the roasted vegetables and pan juices.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 17.9 g
- Carbohydrates
- 5.7 g
- Fat
- 13.3 g
- Fiber
- 1.5 g
- Sodium
- 796.7 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Fish, Tree nuts
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.