Pollock Rollatini

Pollock Rollatini

Pollock Rollatini

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


  • 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


  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 facts US Canadian
calories: 286 1,198.05 kJ
fat: 14 g (22 %) 14.06 g
cholesterol: 114 mg (38 %) 113.54 mg
sodium: 418 mg (17 %) 417.90 mg
carbohydrate: 5 g (2 %) 4.62 g
dietary fiber: 0 g (2 %) 0.40 g
protein: 34 g 33.76 g

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

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