Alaska Pollock With Chickpeas, Olives And Asparagus

Looking for a quick and tasty weeknight dinner? My Alaska Pollock with Chickpeas, Olives, and Asparagus recipe is the answer! This vibrant one-pan white fish dish is as easy as it gets—simply toss all the ingredients into a roasting tin, pop it in the oven, and in just 22 minutes you’ll have a healthy, delicious meal on the table. There’s no need to precook anything, which means less prep, fewer dishes, and more time to enjoy your evening.

Ingredients

For 3 -4 servings you will need the following:

• 5-6 pieces Pollock (Frozen)
• 400 g Chick Peas (1 can)
• 5 Asparagus (Trimmed)
• 8 Cherry Tomatoes (Halved)
• 150 ml Vegetable Stock
• 1 tsp Smoked Paprika
• 1 tsp Ground Black Pepper
• 10 Green Olives
• Splash of Olive Oil

Easy Pollock Fish Recipe

Preheat the oven to 200℃/180℃fan/350℉.

Add the paprika and pepper into the jug vegetable stock and mix through.

Add the frozen white fish, chickpeas, tomatoes, olives and asparagus to a roasting tin. Pour over the stock and drizzle lightly with some olive oil.

Place in the oven and bake for 22 minutes or until the fish is cooked through.

A Gallbladder and Liver-Friendly Recipe

This recipe is designed with your health in mind—packed with lean Alaska Pollock, fibre-rich chickpeas, and nutrient-dense vegetables like asparagus, all baked with heart-healthy olive oil.

There’s no heavy frying or rich sauces here, just clean, wholesome ingredients that are gentle on your digestive system while delivering plenty of flavour.

Whether you’re following a specific diet for your gallbladder or looking to support liver health, this dish is a delicious and satisfying option you can feel good about.

Serving Suggestions For Pollock and Chickpeas

Here are some serving suggestions for Alaska Pollock with Chickpeas, Olives, and Asparagus:

1. Over Brown Rice or Quinoa: Serve the dish atop a bed of brown rice or quinoa for extra fibre and to soak up the tasty juices.
2. With a Side Salad: Pair with a simple green salad dressed in lemon juice and olive oil to keep things light and refreshing.
3. With Roasted Sweet Potatoes: Add some roasted sweet potato wedges on the side for a touch of natural sweetness and extra nutrients.
4. With Whole Grain Bread: Serve with slices of whole grain or sourdough bread to mop up the savoury pan juices.
5. Topped with Fresh Herbs: Finish the dish with a sprinkle of fresh parsley, dill, or basil for a burst of colour and flavour.
6. With Steamed Greens: Add a side of steamed broccoli, spinach, or green beans for even more veggie goodness.
7. With Lemon Wedges: Offer lemon wedges on the side for an extra squeeze of brightness just before serving.

These options keep your meal balanced, nutritious, and suitable for gallbladder and liver-friendly diets!

How to Store Pollock Leftovers

If you have leftovers, let the dish cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 2 days.

When you’re ready to enjoy it again, gently reheat in the oven at 160°C (325°F) or in the microwave until warmed through. For best texture, avoid reheating multiple times and try to consume within a couple of days.

Can you freeze Alaska Pollock with Chickpeas, Asparagus and Olives?

No, this dish is not recommended for freezing. The fish has already been frozen and the vegetables may lose their texture after thawing.

If you like this recipe you may also like:
Tasty Alaska Pollock, Tomato And Green Lentils
Easy Chickpea And Asparagus Soup
Simple Asparagus, Feta, Pea and Olive Salad