Pollock Pan with Vegetables
30 min
Quick weeknight fish dinner the whole family will eat. Pollock simmers right on top of the vegetables — one pan, done in 40 minutes.
fishone-potfamily dinner
Crispy homemade fish nuggets from cod with a crunchy panko coating — dead easy weeknight dinner the whole family will actually eat.
Instructions
- 1
Cut the cod fillet into pieces about 3 cm x 3 cm. Pat them dry with paper towels, then season with a little salt and pepper.
- 2
Mix the mayonnaise and Dijon mustard together in a bowl.
- 3
In a separate wide bowl, mix the panko breadcrumbs, paprika powder, garlic powder, and dried parsley. Season with a little salt and pepper.
- 4
Toss the fish pieces in the mayo mixture. Lift them out one by one with a fork, shake off the excess, and coat them in the panko mixture. Make sure each piece is well covered.
- 5
Place the fish nuggets on a baking tray lined with baking paper and bake at 210 °C for about 8 minutes, until they're a deep golden brown. You can also cook them in an air fryer at 180 °C for 4–5 minutes.
- 6
Now make the dressing — combine the sour cream, mayonnaise, chopped parsley, and lime juice in a bowl and mix well. Season with salt and pepper to taste.
- 7
Heat the chips according to the instructions on the packet — the air fryer works great here too if you have one.
Per average serving
917
Calories
kcal
45.2
Protein
g
111.1
Carbs
g
32.1
Fat
g
8.5g
Fiber
7.9g
Sugar
1512mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
917
Calories
kcal
45.2
Protein
g
111.1
Carbs
g
32.1
Fat
g
8.5g
Fiber
7.9g
Sugar
1512mg
Sodium
Tips from the kitchen
- Pat the cod dry before you season it. Wet fish makes the mayo slide off, and then the panko won't stick where you need it.
- Use a fork to lift each piece out of the mayo, not your fingers. One hand stays clean for the panko, so you don't end up with breaded fingertips and bare fish.
- Don't crowd the tray. Leave a little space between the nuggets so they crisp instead of steaming into each other.
- Eight minutes goes fast at 210 degrees. Watch for deep golden brown and pull them the second they get there, cod overcooks quickly and turns dry.
- Make the dressing while the fish bakes. It only needs a stir, and it gives the flavors a few minutes to come together.
Ways to vary it
- Swap the cod for haddock or pollock if that's what's at the counter. Same size pieces, same bake time.
- If you like a little heat, add a pinch of cayenne to the panko mix alongside the paprika.
- Turn the dressing into a quick tartar by stirring in some chopped pickles or capers. Good if you want something sharper next to the fish.
Storage & leftovers
The nuggets keep 2 days in the fridge in a sealed container. The panko softens once they're cold, so reheat in the air fryer or a hot oven for a few minutes to crisp them back up rather than the microwave. The dressing holds about 3 days, give it a stir before serving.
What to serve with it
Lemon wedges and the dressing on the side, with the chips alongside. A handful of peas or a plain green salad rounds it out if you want a vegetable on the plate.
UC
By Untrained ChefPublished 21 May 2026 · Updated 11 July 2026
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