Wild pollock is a delicious white fish that comes from the lush shores of the Alaskan coasts, where some of the world's best fishing occurs.
What is so great about wild pollock is the fact that when you buy it, you know that it is coming straight from the American sea, not from some factory farm in which it is injected with antibiotics and artificial food dyes meant at masking the sad life it had in a fish tank.
You can really tell the difference in the taste of the fish when it is fresh, which is what more and more Americans are discovering.
Not only that, but the fish is healthier for you when it is wild-caught as well.
But after choosing the right fresh-caught pollock, some Americans are unsure of how to actually go about preparing it! They are tempted to fall back on their old methods of deep frying the white fish in a bread-batter, but health concerns tell them that there must be a better way to cook wild pollock.
And there is! And, perhaps, best of all, it is not complicated at all.
First, you want to preheat the oven that you will be using to 350 degrees Fahrenheit, with a glass Pyrex baking dish that you will be using already inside.
Then, you want to "wash" the wild pollock in a lemon bath, which simply means squeezing the juice of a lemon and spreading it all across the fish.
Then you can salt and pepper it, just make sure to keep it light on the former ingredient (although skipping it all together will be, quite frankly, disastrous for taste).
You can choose to add a spice or two of your choice, perhaps some rosemary, or some cumin and turmeric for a spicy version.
Remove the hot glass dish with an oven mitt, and place the wild pollock on it.
Pop back in the oven, and remove in 20-25 minutes, depending on the thickness of the cut of the fish.
You can serve with potatoes or rice, and a green vegetable like asparagus or Swiss chard.
A glass of good white wine and some sparkling water pair perfectly with this meal.
Your family or your dinner guests will be surprised and delighted!