1. Lightly spray a parchment-lined sheet pan or tray with cooking spray. Place the pollock, side by side, about an inch apart. Cook for 10 minutes in a preheated 177°C (350°F) convection oven or until done. Sprinkle with garlic herb seasoning.
2. Spray a heated nonstick sauté pan with cooking spray. Add 57 g blanched broccoli florets and 85 g couscous. Toss over medium heat until warm. Season to taste with salt and black pepper. Add ½ tsp. parsley and blend.
3. Spoon the couscous and broccoli onto the centre of a warm serving plate. Place one piece of pollock on top. Ladle 44 ml of warmed Alfredo marinara over the pollock.
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