Serves 4
Prep Time 0 minutes
Cook Time 0 minutes

4 each    Alaska pollock, skinless 4oz fillets
½ tsp      Salt, kosher
1 tsp       Pepper, black, ground
3 each    Peppers, sweet bell, whole

2 Tbps    Oil, olive-vegetable blend
1 each    Foil, aluminum, 12”x12” sheet
2 each    Lemon, halved along center
1 cup      Onions, pearl
2 cup      Potatoes, red, sliced
4 each    Tomatoes, vine-ripe
1 cup      Parsley, fresh, leaves
1 tsp       Pepper, black, ground
2 Tbsp   Oil, olive
½ tsp      Salt, kosher
8 each    Bread, whole wheat, thin sliced, toasted


1. Prepare fillets by seasoning each with salt and pepper.

2. Place whole sweet peppers in cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.

3. Remove and cut peppers into bite size pieces.

4. Place onions and potatoes in saute pot with cold water and heat until simmering.

5. Once simmered for 2 minutes, strain and reserve.

6. In the heated skillet, place oil immediately followed by seasoned fillets.

7. Rotate fillets once browning occurs, after 2-3 minutes.

8. Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.

9. Add lemons, peppers, potatoes, onions, and tomatoes to skillet.

10. Once vegetables brown, return fillets to the top of skillet.

11. Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread.