Introduction

This vibrant dish combines the mild, flaky texture of Alaska Pollock with the juicy sweetness of watermelon and strawberries. The bruschetta topping, enhanced with yellow pear tomatoes, feta cheese, and fresh herbs, adds a burst of freshness. Served over peppery arugula and finished with a touch of balsamic vinegar, it's a light yet satisfying meal that captures the essence of summer.​

Time Required

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4​

Ingredients

For the Bruschetta Topping:

2 cups diced watermelon

1 cup sliced strawberries

1 cup chopped yellow pear tomatoes

1/4 cup fat-free crumbled feta cheese

1/4 cup chopped fresh basil or mint leaves

Drizzle of balsamic vinegar

Freshly ground pepper, to taste​

For the Fish:

2 tablespoons Dijon mustard

2 tablespoons melted ghee or avocado oil

4 Alaska Pollock fillets (4–6 ounces each)

1/4 cup shredded Parmesan cheese, plus extra for garnish

1 bunch fresh arugula, washed and dried​

Instructions

Step 1: Prepare the Bruschetta Topping

In a medium bowl, combine diced watermelon, sliced strawberries, chopped yellow pear tomatoes, crumbled feta cheese, and chopped basil or mint.

Gently toss the ingredients until well mixed.

Set aside to allow the flavors to meld.​

Step 2: Prepare and Bake the Pollock

Preheat the oven to 400°F (200°C).

In a small bowl, mix Dijon mustard with melted ghee or avocado oil.

Place the Alaska Pollock fillets on a baking sheet lined with parchment paper.

Brush the top of each fillet with the Dijon mixture.

Sprinkle 1 tablespoon of shredded Parmesan cheese over each fillet.

Bake for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.​

Step 3: Assemble and Serve

Evenly distribute the fresh arugula onto serving plates.

Place a baked Pollock fillet on top of the arugula on each plate.

Spoon the prepared bruschetta topping over each fillet.

Drizzle with balsamic vinegar and season with freshly ground pepper to taste.

Garnish with additional shredded Parmesan cheese, if desired.​

Flavor Notes

This dish offers a harmonious blend of flavors: the mild, flaky Alaska Pollock pairs beautifully with the sweet and tangy bruschetta topping. The peppery arugula adds a fresh bite, while the balsamic vinegar provides a subtle acidity that ties everything together. It's a light, nutritious meal that's perfect for warm-weather dining.