Pollock Rollatini

Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

• 1/4 cup panko breadcrumbs
• 3/4 tsp. seafood or Cajun seasoning
• 1 tbsp. oil from jarred sun-dried tomatoes
• 1/4 cup basil pesto
• 4 (4-oz.) pollock fillets
• 2 (4-inch) mozzarella string cheese sticks, cut in half
• 4 oil-packed sun-dried tomato halves, thinly sliced

Directions

1. Preheat oven to 375°F. Coat a large baking pan with nonstick cooking spray. In a small bowl combine panko, seasoning, and oil; set aside.
2. Spread pesto evenly on the underside of each fillet. Place 1 cheese piece horizontally across the narrow end of each fillet. Place several tomato pieces next to cheese. Starting with the narrow end, roll up fillets over filling; secure with wooden toothpicks.
3. Press the tops and sides of pollock rolls into panko mixture. Place on baking pan. Bake 20 minutes or until fish flakes easily with a fork. Serve warm.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines