Roasted Pollock, with Plum-Soy-Ginger Glaze


  • 2 pounds Pollock, or 1 large fillet
  • 3 cloves garlic, minced or grated
  • 1/2-inch fresh ginger root, minced or grated
  • 1/4 cup soy sauce
  • 1/2 lemon, freshly squeezed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon, freshly ground black pepper
  • 1/3 cup plum jam
  • 1/8 cup extra-virgin olive oil
  • Garnish:
  • Cilantro (optional) – a few sprigs of cilantro, leaves stripped from stem


  1. Preheat the oven to 350.
  2. Rinse the fish and pat dry. Lay on parchment paper on a baking sheet, or directly on a non-stick baking sheet.
  3. Using a fork or whisk, mix the remaining ingredients together in a bowl. I like to blend it to create a smoother consistency.
  4. Pour half the sauce over the fish. Save the rest for serving, or another day for salad dressing, other meat and fish dishes, or sautes.
  5. Bake for 30 minutes, or until fish is cooked. Check the interior of the thickest part of the filet. (Fish continues to cook when removed from the oven, so don’t overcook!)
  6. Garnish and serve!