Pollock in Egg Wrap Recipe

Pollock in Egg Wrap

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Servings: 4
  • Pollock fillets - 1 lb (450 gm), (4 pcs)
  • Eggs - 4
  • Lemon Pepper - 2 tsp
  • Paprika Powder - 1 tsp
  • Chili powder - 1 tsp
  • Cumin powder - 1/2 tsp
  • Salt - to taste
  • Black Pepper - to taste
  • Extra Virgin Olive Oil

How to make Pollock in Egg Wrap

  • 1. In a tray mix in the lemon pepper, salt, chili powder, paprika powder and cumin powder. Rub the Pollock fillets with the spice rub generously. Let it marinade for at least half hour.
  • 2. In non-stick pan heat 1 tbsp of olive oil till smoking hot. Sear the Pollock fillets, one at a time, on both sides, approx 2 - 3 min on each side. Remove and let it rest on a plate.
  • 3. Clean the pan with a paper towel to remove any fish oil residue.
  • 4. In a bowl break one egg, beat in a pinch of lemon pepper, salt and black pepper. Do this for each egg, separately.
  • 5. Heat olive oil in the pan, pour the egg mixture (1 egg for each fillet), on medium-high heat, so that as soon as the egg heats the pan, it will cook on the bottom side.
  • 6. Lay one Pollock fillet on the egg, and fold the egg around the fillet to create a wrap/parcel. Cook for 1-2 min, turning once, so that the egg will be cooked through. This will result in a super moist fish in the middle with a crispy egg wrap. Do this for the rest of the 3 fillets/eggs.
  • 7. Serve on a bed of cheesy mashed potatoes or a side of the Island Rice.

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