Pollock Montreal

Pollock Montreal

Joseph Brojakowski 0

"Pollock topped with onion, green pepper, tomato slices, and cheddar cheese. Serve with starch and vegetable of your choice (I use rice and asparagus spears)."


40 m servings 398 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 44.5 g
  • 89%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with butter flavored cooking spray.
  2. Season the pollock fillets with paprika and black pepper. Place on baking sheet and layer with onion, green pepper, and tomato slices.
  3. Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes. Turn oven off, place two slices of cheese on each fillet. Return fish to the oven and allow cheese to melt, about 3 minutes.
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Your rating



  1. 47 Ratings


I am a fish only eater but had never tried pollock so I was excited to try this recipe. It was spur of the moment, so I had to make some modifications using what I had in my fridge...yellow pep...

Pretty good. Will make again. I cooked my onions in a skillet on a stove top first, since I don't like them as raw. I also added a 1/2 clove of garlic, minced. Didn't have the green pepper, ...

This is wonderful...I just added a little garlic and it was perfect. Thanks!

Very good but I did make some changes. I seasoned the fish with pepper and organo. Then place the tomato on top and cooked. I then saute the onions, mushrooms and garlic. Placed them on top afte...

I have just cooked Pollock Montreal. It was extremely tasty and satisfying and we enjoyed it. Not bought pollock before - thought it was only for cats! But the recession bites and we bought a p...

Simple to make, great tasting, and using a fish that is economical, and hugely under-rated.

Since pollock doesn't have a lot of taste alone the trick to this dish is to add flavor. I used canned stewed tomatoes, paprika, "Everglades Seasoning", and a southwestern style cheese. It was...

I was surprised with how good this was. The pollock fillets that I used were about 3 ounces a piece so I used 4 of them and reduced the cooking time some. In order to ensure that the peppers a...

The fish can out great, I used a mix of mozzerella and cheddar. I took the advise of another reviewer and sauteed the peppers and onions first and I think that made a big difference. I served ...