Ingredients & Directions |
4
12 oz.
4
1/2 cup
3/4 cup
2 Tbsp.
2-3
2 Tbsp.
4 Tbsp.
1/4 cup |
Icelandic® 5 oz Cross-Grilled Saithe-Pollock Fillets (10003300)
Penne pasta
Roma tomatoes, cut in chunks
Kalamata olives, sliced
Sun-dried tomato, diced (not oil packed)
Fresh oregano, chopped
Garlic cloves, minced
Balsamic vinegar
Extra-virgin olive oil
Feta cheese, crumbled
Fresh basil leaves
Salt & pepper, to taste |
- Preheat oven to 425°F. Place frozen Pollock fillets, grill marks up, on a flat baking sheet. Cook in conventional oven for apx 15 minutes.
- Bring 2 quarts of water to a boil over medium-high heat, add salt to taste and stir in the penne; cook until al dente, approximately 10 to 12 minutes. Drain the pasta well, reserving 2 to 3 tablespoons cooking liquid.
- While fish and pasta cook, mix together the tomatoes, olives, sun-dried tomatoes, basil, oregano, garlic, vinegar and olive oil; add drained pasta and toss to combine adding reserved cooking liquid if extra moisture is desired.
- Divide pasta on 4 plates, top each with a cooked Pollock fillet and sprinkle with feta cheese and freshly ground pepper. Serve with garlic bread.
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