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Ingredients
- 2 x pollock fillets - (3 to 5 ounce ea) thawed if necessary Salt to taste Freshly-grnd black pepper to taste
- 2 c. shredded zucchini
- 3 Tbsp. grated Parmesan cheese divided
- 2 Tbsp. fine dry bread crumbs
- 1 Tbsp. finely-minced parsley
- 1 Tbsp. finely-minced green onion
- 1/4 tsp basil crushed
- 2 Tbsp. dry white wine or possibly water
Directions
- Season pollock with salt and pepper. Place in individual baking dishes, tucking ends under if necessary.
- Combine zucchini, 2 Tbsp. cheese, bread crumbs, parsley, green onion, and basil; salt and pepper to taste.
- Arrange zucchini mix around pollock. Sprinkle with wine and remaining cheese.
- Bake at 450 degrees, allowing 10 min cooking time per inch of thickness or possibly till fish flakes when tested with a fork.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 2 servings | |
| Calories 92 | |
| Calories from Fat 24 | 26% |
| Total Fat 2.74g | 3% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 178mg | 7% |
| Potassium 364mg | 10% |
| Total Carbs 9.84g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.72g | 2% |
| Protein 5.33g | 9% |
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