Introduction

Alaska pollock is a lean, mild-tasting white fish that pairs beautifully with vibrant sauces. In this dish, it’s oven-grilled with hearty roasted vegetables like sweet potatoes, zucchini, and bell peppers. The showstopper is the chimichurri sauce – a zesty blend of olive oil, parsley, garlic, and red wine vinegar, which brightens and lifts the entire plate. A satisfying yet light dinner that’s rich in flavor and nutrition.

Preparation Time

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Servings: 4

Ingredients

Chimichurri Sauce

1/3 cup olive oil

2 tbsp red wine vinegar

2/3 cup chopped parsley

2 garlic cloves, minced

1/2 tsp red pepper flakes

1/2 tsp dried oregano

1/4 tsp kosher salt

Black pepper, to taste

For the Fish & Vegetables

4 Alaska pollock fillets (4–6 oz each)

4 tbsp olive oil

1 1/2 tsp kosher salt

1 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp crushed red pepper

2 large bell peppers, sliced

1 large sweet potato, cut into wedges

2 medium zucchinis, chopped

Instructions

Step 1: Make Chimichurri

Whisk all sauce ingredients in a bowl. Let sit for 10–30 minutes to develop flavors.

Step 2: Roast the Vegetables

Preheat oven to 400°F (200°C).

On a baking tray, toss sweet potato with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp oregano.

Roast for 15 minutes. Add bell peppers and zucchini, drizzle with 1 tbsp oil and seasoning, then roast for another 15 minutes.

Step 3: Grill the Fish

While vegetables roast, pat the fish dry. Mix remaining olive oil, salt, oregano, garlic powder, and crushed red pepper. Rub onto fish.

Place fish on parchment-lined tray and bake for 8–10 minutes or until opaque and flakes easily.

Step 4: Serve

Divide roasted vegetables and fish among plates. Spoon chimichurri generously over the top. Serve hot.

Flavor Profile

Mild, flaky fish meets bold, garlicky chimichurri and sweet, smoky vegetables. A well-balanced plate that’s both comforting and refreshing.