4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen
2 Tablespoons Dijon mustard
2 Tablespoons butter, melted
1/2 cup shredded, high-quality Parmesan cheese
1 bunch fresh arugula, washed and spun dry
Garnish: shaved or shredded high-quality Parmesan cheese
Bruschetta Tomato Topping:
2 Tablespoons extra-virgin olive oil
2 Tablespoons Pinot Grigio wine
2 cups chopped vine-ripe tomatoes (about 2 medium tomatoes)
1/4 cup chopped fresh basil or 1 tablespoon dried basil leaves
2 Tablespoons minced red onion
1 teaspoon minced garlic
1/2 teaspoon salt
Freshly ground pepper
Preheat oven to 400°F.
Make the Bruschetta Tomato Topping first: In a medium bowl, combine all the bruschetta ingredients and toss until well combined; set aside.
Rinse any ice glaze from frozen Alaska Pollock under cold water; pat dry with paper towel.
Spray a rimmed baking sheet with cooking spray. Lay out fish fillets, spaced apart. Bake in preheated oven for about 5 minutes.
While fish is baking, mix Dijon and melted butter in a small bowl. Remove fish from oven and brush with the Dijon mixture, coating top surface evenly. Sprinkle 2 tablespoons Parmesan on each fillet. Return fish to oven and bake an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
To serve, evenly distribute arugula on dinner plates, then top with cooked fish. Spoon the bruschetta topping over the fillets. Garnish with additional Parmesan, if desired.