Crispy Wild Alaskan Pollock with Orzo, Snow Pea, & Tomato Salad

Crispy Wild Alaskan Pollock

with Orzo, Snow Pea, & Tomato Salad

35 MIN
4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

As the weather warms, easy pasta salads become one of our go-to recipes. This one highlights flaky wild Alaskan pollock, pan-fried for a golden-brown crust, and two of our favorite varieties of seasonal produce: crisp peas and juicy tomatoes.

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  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Crispy Wild Alaskan Pollock with Orzo, Snow Pea, & Tomato Salad
Title
time-saving
tips & techniques
Wild Alaskan Pollock
Snow Peas
Verjus Blanc
How To: Peel Garlic
Cherry Tomatoes
Capers
Garlic
Orzo Pasta
How To: Hold a Chef's Knife
Oregano
All-Purpose Flour
Lime
Pecorino Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Grate the cheese on the small side of a box grater. Quarter the lime. Halve the tomatoes. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a medium bowl, combine the halved tomatoes, chopped capers, oregano, verjus, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

Coat the fish:
2 Coat the fish:

While the tomatoes marinate, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a cutting board. Halve each fillet crosswise. Crack the eggs into a large bowl; season with salt and pepper. Beat until smooth. Place the flour on a plate; season with salt and pepper. Place the potato flakes or matzo meal on a separate plate; season with salt and pepper. Working 2 pieces at a time, thoroughly coat the seasoned fish in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the potato flakes or matzo meal (pressing to adhere). Transfer to a separate plate. 

Cook the fish:
3 Cook the fish:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated fish and cook 2 to 3 minutes per side, or until browned and cooked through (if the pan seems dry, add 1 teaspoon of olive oil between batches). Transfer to a paper towel-lined plate; immediately season with salt and pepper. Loosely cover with aluminum foil to keep warm. 

Cook the pasta & peas:
4 Cook the pasta & peas:

While the fish cooks, add the pasta to the pot of boiling water and cook 6 minutes. Add the peas to the pot and continue to cook 2 to 3 minutes, or until the pasta is tender and the peas are bright green and slightly softened. Turn off the heat. Drain thoroughly and return to the pot. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta and peas, stir in the marinated tomatoes (including any liquid) and half the grated cheese; season with salt and pepper to taste. Serve the finished pasta salad garnished with the remaining grated cheese. Top with the cooked fish. Serve with all 4 lime wedges on the side. Enjoy! 

Tips from Home Chefs

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Crispy Wild Alaskan Pollock

Prepare the ingredients & marinate the tomatoes:
1 Prepare the ingredients & marinate the tomatoes:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Grate the cheese on the small side of a box grater. Quarter the lime. Halve the tomatoes. Roughly chop the capers. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a medium bowl, combine the halved tomatoes, chopped capers, oregano, verjus, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. 

2 Coat the fish:

While the tomatoes marinate, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a cutting board. Halve each fillet crosswise. Crack the eggs into a large bowl; season with salt and pepper. Beat until smooth. Place the flour on a plate; season with salt and pepper. Place the potato flakes or matzo meal on a separate plate; season with salt and pepper. Working 2 pieces at a time, thoroughly coat the seasoned fish in the flour (tapping off any excess), then in the beaten eggs (letting any excess drip off), then in the potato flakes or matzo meal (pressing to adhere). Transfer to a separate plate. 

Coat the fish:
Cook the fish:
3 Cook the fish:

In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Working in batches if necessary, add the coated fish and cook 2 to 3 minutes per side, or until browned and cooked through (if the pan seems dry, add 1 teaspoon of olive oil between batches). Transfer to a paper towel-lined plate; immediately season with salt and pepper. Loosely cover with aluminum foil to keep warm. 

4 Cook the pasta & peas:

While the fish cooks, add the pasta to the pot of boiling water and cook 6 minutes. Add the peas to the pot and continue to cook 2 to 3 minutes, or until the pasta is tender and the peas are bright green and slightly softened. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the pasta & peas:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta and peas, stir in the marinated tomatoes (including any liquid) and half the grated cheese; season with salt and pepper to taste. Serve the finished pasta salad garnished with the remaining grated cheese. Top with the cooked fish. Serve with all 4 lime wedges on the side. Enjoy! 

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