Savory Tomato Herb Pollock with Fragrant Rice Recipe

Ingredients:

• 4 Northern Fisheries branded Pollock loins
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Cooked rice, for serving
• Fresh parsley, chopped (for garnish)

Instructions:

Please note all seafood should be cooked to a minimal internal temperature of 145°F

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until they become soft and fragrant, about 3-4 minutes.

2. Place the Pollock loins on top of the onion and garlic mixture in the skillet. Season the fillets with salt, pepper, dried basil, and dried oregano.

3. Pour the diced tomatoes (including the juice) over the Pollock fillets, covering them evenly. Bring the mixture to a simmer.

4. Cover the skillet with a lid and cook for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

5. While the fish is cooking, prepare the rice according to the package instructions.

6. Once the fish is cooked, remove the skillet from heat and let it rest for a minute.

7. Serve the Pollock loins on the side of a bed of cooked rice, spooning the tomato mixture on top. Garnish with fresh parsley.