Fish, Food & Healthy Living, Pasta, Recipes, Soup
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Pollock Oreganata with Stewed Grape Tomato Bucatini

I recently came across this wonderfully deceptive grain and couldn’t wait to use it in a recipe!  Bucatini looks a lot like spaghetti, but comes with a particularly distinct feature.  Not only is it thicker than spaghetti, it’s actually hollow in the middle—making it the perfect pasta to stew in any soup.

Here’s what You’ll Need:

  • ¼ bunch parsley
  • bunch basil
  • ½ pint grape tomatoes
  • 2 tsp garlic, minced
  • 1 lemon, halved
  • 2 Pollock fillets
  • 4 ounces bucatini
  • ¼ cup panko bread crumbs
  • ¼ tsp dried oregano
  • 1/3 cup grated pecorino cheese
  • 1 tsp olive oil
  • 4 ½ cups vegetable stock
  • Pinch of kosher salt and black pepper

When working with fresh produce, always, rinse properly.

To begin:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Roughly chop the parsley and basil leaves, discarding the stems.  Halve the grape tomatoes and the lemon.  Then rinse the pollock and pat dry with paper towel.
  3. In a large high-sided pan over medium-high heat, pour in vegetable stock. Immediately add the basil, tomato garlic, and bucatini.  Drizzle in the olive oil and season with salt and pepper. Pollock oreganata_1
  4. Increase the heat to high and bring the broth mixture to a boil, then cover and reduce heat to medium low. Simmer until bucatini is al dente, approximately 8 minutes, stirring occasionally.  Remove the pan from heat, covering to keep warm, and set aside.
  5. While the bucatini stews, combine parsley, juice of 1 lemon, panko bread crumbs, dried oregano, and half of grated pecorino in a medium bowl. Season the pollock on both sides with salt and pepper.  Sprinkle oreganata mixture over rounded sides and press to adhere.
  6. Place the pollock on a parchment-lined baking sheet and bake until crust is golden and the pollock is opaque and cooked through, approximately 8-10 minutes. Pollock oreganata_2

That’s it, you’re ready to eat! Divide the stewed bucatini and broth evenly between 2 bowls. Top with the pollock and sprinkle the remaining grated pecorino over the dish. This ridiculously easy recipe makes 2 plates at approximately 370 calories/plate.

Pollock oreganata

Bon Appetit!

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3 Comments

  1. Do you have a culinary background? All of your food looks delicious. I’m currently on a journey to change my lifestyle and eat healthier but I’m no cook and everything I make taste like cardboard lol

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    • Haha, thank you, but no I don’t. I just cook a quite a bit, and have learned a lot over the years. Plus, my husband gets bored with eating the same meals over and over or having left overs, so it forces me to be creative and try new things. Since I have a harder time maintaining my body the older I get (and he doesn’t–men, ugh! lol) I also have to make dishes that fit in with my health goals. My hubby can eat wings and pizza day in and day out and still look like a fitness model, so I’ve gotta do most of the cooking. If he cooks, I’ll be obese within the month lol. I’ve been teaching him the basics of cooking lately, so if that’s something you’d be interested in reading, I can certainly post more cooking technique posts. 🙂

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