Grilled Pollock Fillet with Garlic and Thyme

Ruddy, aromatic, very appetizing. Hastily. Pollock fillet in a grill pan turns out less fatty due to the fact that it lies on the ridges. The fish has a beautiful crust, it is juicy and aromatic due to garlic and thyme.
cook time: 30 min
Zoe Kendrick
Grilled Pollock Fillet with Garlic and Thyme

Nutrition Facts (per serving)

128
Calories
6g
Fat
4g
Carbs
15g
Protein

Ingredients (2 portions)

Basic:

Garlic 3 clove
Salt to taste
Ground black pepper to taste
Wheat flour 3 tbsp
Vegetable oil 40 ml
Thyme, thyme to taste
Pollock 700 g

Recipe instructions

Step 1

Step 1
How to grill pollock? Prepare all the necessary ingredients to cook pollock fillet on a grill pan. Of course, you can buy ready-made fillets in the store, but along with it you also buy a significant portion of frozen water. In addition, after thawing, the fillet can be folded into several pieces instead of one full piece.

Step 2

Step 2
Cut off all the fins of defrosted pollock with kitchen scissors, cut the belly and remove the entrails and, of course, the black film. If there are green stains on the surface of the meat, cut off sparingly. This caused the gall bladder to burst and the meat became bitter. It wonʼt be possible to wash it off. Dry the pollock and insert a knife under the bone. Use your left hand (if you are right-handed) to press down on the fish, and with a knife in your right hand, cut off the bottom fillet, pressing the blade against the bone.

Step 3

Step 3
Then turn the pollock over and cut off the bottom fillet by inserting a knife under the bone and pressing it against it. Be careful not to cut yourself.

Step 4

Step 4
Fillet the second fish. Cut off the rib bones.

Step 5

Step 5
Place the fillets on the board in one layer, salt and pepper (if desired) the fish on both sides.

Step 6

Step 6
Peel the garlic and cut it in half lengthwise. Pour vegetable oil into a grill pan and heat over medium heat. Place chopped garlic and thyme sprigs in it. Thyme can be taken not only fresh, but also dried. Fry for 2 minutes to flavor the oil.

Step 7

Step 7
Pour flour into a plate and bread the pollock fillet on both sides. You can use absolutely any flour, the main thing is that it is of good quality.

Step 8

Step 8
Push the roasted garlic and thyme sprigs to the edges of the pan. Place the breaded fillets on the grill pan, skin side down. Fry the fillet, without pressing, until golden brown, about 5-7 minutes. Do not fry for too long; the pollock may become dry.

Step 9

Step 9
Turn the fillet over to the other side and fry until done. If you want a clear pattern, press the fillet with a spatula while frying. This is not important for us, so I didn’t press too hard. Once the fish is fried, transfer to plates and serve immediately.

Step 10

Step 10
Bon appetit.

Additional rubrics

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