Cooking with Pollock

Rinse off ice then sprinkle with a little dill, set on foil with a couple pats of butter and sliced lemon on top. Wrap it up and bake at 350° for 20 minutes. I usually set the packages in a baking dish in case the butter leaks out.

I second the papillote idea,but if you want to try something new,try some passion fruit juice on the sauce.

I was going to say en papillote too - because of the moist cooking environment it's easy to get a good result :) HalfPint gives some great suggestions for sauces.

If you're going to include vegetables in the packet, you may want to partially cook them first to make sure they're done when the fish is done. White wine + dijon + fresh herbs of your choice is a very easy no-brainer of a sauce to go with.

A quick and way is en papillote, which is basically fish baked in parchment (a paper bag or aluminum foil works too). You can cooking with hundreds of variations. Take fish put it in the middle of parchment (or alternative), top with sauce, veggies. Seal up like a calzone, place on baking sheet with rim, and bake at 400F for about 10-15 mins depending on thickness of fish. Then serve and enjoy. Like getting a wrapped gift at dinner. Then throw out paper and clean-up takes about 5 minutes, max.

My favorite toppings or add-ins:
- soy sauce, thinly sliced scallions, chili oil (or sesame oil)
- black bean sauce, scallions, bell peppers
- dijon mustard, butter, tarragon, salt
- bbq dry rub, broccoli/cauliflower/carrots, butter/oil
- sambal oelek, soy sauce, and sliced shallots
- thai curry sauce, baby corn, onions, peppers, dash of fish sauce (or salt)

Food.com has 39 recipes for pollock, from baked to sauteed to pan-fried to deep-fried.

http://www.food.com/recipe-finder/all/pollock