Pollock with Roasted-Lemon Vinaigrette

Diabetes Appropriate
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Kosher
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
4
Ready in
50 minutes

Ingredients

  • 1 large lemon
  • 1 large shallot, unpeeled
  • 1 tbsp. plus 1 tsp. olive oil, divided
  • 1/2 tsp. honey
  • 1/2 tsp. dried tarragon
  • 4 (4-oz.) pollock fillets
  • Garlic powder
  • Smoked paprika

Directions

Prep Time
10 minutes
Cook Time
40 minutes
Ready in
50 minutes
  1. Preheat oven to 425°F. For the vinaigrette, line a square baking pan with foil. Cut the lemon in half; remove seeds. Rub lemon and shallot with 1 teaspoon of the oil. Place lemon, cut side up, and shallot in baking pan. Bake 30 to 35 minutes or until shallot is soft and lemon is browned around the edges. Remove from oven; let cool.
  2. Squeeze lemon juice into a deep bowl or a tall glass measuring cup. Squeeze shallot out of the peel and add to lemon in bowl. Whisk in honey and tarragon. Whisk in remaining 1 tablespoon oil, whisking until completely blended. Set aside.
  3. Place a wire rack in a 13x9-inch baking dish. Place fillets on rack. Sprinkle both sides of fillets with garlic powder and smoked paprika to taste. Bake 10 to 15 minutes or until fish flakes easily with a fork. Remove from oven. Place fillets on a serving platter, spoon vinaigrette on fillets, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 248, Calories Fat 44, Total Fat 4g, Saturated Fat 0g, Cholesterol 77mg, Sodium 112mg, Carbohydrate 28g, Protein 25g
Serving Size1
Calories248
Calories Fat44
Calories (fat) extra17
Total Fat4g
Total Fat (extra)8
Saturated Fat0g
Saturated Fat (extra)3
Cholesterol77mg
Cholesterol (extra)26
Sodium112mg
Sodium (extra)5
Potassium929mg
Carbohydrate28g
Carbohydrate (extra)10
Fiber1g
Fiber (extra)5
Sugars0g
Protein25g
Vitamin A1817IU
Vitamin A (extra)36
Vitamin C32mg
Vitamin C (extra)55
Iron2mg
Iron (extra)14