This low FODMAP Mediterranean Spice Baked Pollock is easy and delicious. Pollock is a mild and flaky white fish that pairs well with spices to make for a nutritious meal.
Last week I promised you a main dish recipe that would go well with the Low FODMAP Greek Spinach Rice. Well, here it is! We eat a lot of fish in our house, but living in Iowa means we don’t have much variety to chose from. We usually stick to salmon and tilapia, but I was getting tired of tilapia. So I decided to try another white fish – pollock. I love all of the spices and flavors of Mediterranean cooking, so I combined the two.
I really like the texture of pollock. It’s delicate and flaky. It’s also very mild, so it goes well with any number of different herbs and spices. I buy the fillets frozen. Since garlic and onion are not low FODMAP, herbs and spices are an excellent way to add flavor without upsetting the sensitive bellies of those with IBS. The rosemary, cumin, coriander, paprika, oregano, and cinnamon add so much flavor. And garlic flavor is added with the use of FODY Garlic Infused Oil (affiliate link). If you don’t have any garlic oil, that’s fine. You can use just plain extra-virgin olive oil instead.
I have noticed that dried rosemary can be a little bitter, so if you have fresh rosemary, I highly recommend using that. I hope you enjoy this Low FODMAP Mediterranean Spice Baked Pollock recipe. Let me know what you think in the comments section below!
Try these other low FODMAP white fish recipes from my collection:
- Potato-Crusted Tilapia with No-Pickle Tartar Sauce
- Lemon-Ginger Baked Swai with Red Pepper
- Broiled Parmesan Tilapia
Low FODMAP Mediterranean Spice Baked Pollock
Ingredients
- 1 lb. pollock fish fillets
- 2 tablespoons FODY Garlic Infused Oil
- 1 teaspoon dried, crushed rosemary (or 1 tablespoon fresh)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Lemon wedges and parsley or cilantro for serving
Instructions
- Heat oven to 400 degrees F. Line a large baking sheet with foil and lightly coat with non-stick cooking spray.
- Place fish fillets on prepared baking sheet.
- In a small bowl, whisk together the oil, rosemary, cumin, coriander, oregano, cinnamon, salt, and pepper. Spread evenly over the fish fillets.
- Bake 15 minutes, or until fish flakes easily with a fork. Squeeze fresh lemon juice over top and serve with fresh parsley or cilantro if desired.
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I thought the Mediterranean pollock was amazing. I will make this again. Thankyou
Awesome! So glad you liked it!
I tried this recipe with whiting. I pan seared it. It was delicious!! I just started the fodmap diet and it’s been a struggle.
Thank you so much!!!
Glad you liked it! Thanks for the comment.
Amazing! Very flavorful even without the garlic infused oil. I doubled the oregano and served with copycat chipotle cilantro lime rice and steamed broccoli. I squeezed fresh lemon juice over everything. Will definitely make this again with the oil once I have a chance to get some. Thanks!!!
Just made this again with the FODY garlic infused oil and fresh rosemary and it was even better! This has become my go-to fish recipe, and pollock my go-to fish as I live in Maine and can get it fresh from the ocean. Planning on trying one of your chicken recipes next. Thanks!
American living in Germany here. Local store had fresh pollock, so I made this for dinner tonight. Huge hit! My MIL is visiting and loves fish, but this was a new one for her. Thank you! Delicious. Will go into our regular rotation.
Glad you liked the recipe!
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Do you keep the filets frozen or do you need to thaw them first?
The fish should be thawed first.
I just read your recipe and all the rave reviews, making this tomorrow night for sure. Thank you all so much.