4 12 oz. 4 1/2 cup 3/4 cup 2 Tbsp. 2-3 2 Tbsp. 4 Tbsp. 1/4 cup
Icelandic® 5 oz Cross-Grilled Saithe-Pollock Fillets (10003300) Penne pasta Roma tomatoes, cut in chunks Kalamata olives, sliced Sun-dried tomato, diced (not oil packed) Fresh oregano, chopped Garlic cloves, minced Balsamic vinegar Extra-virgin olive oil Feta cheese, crumbled Fresh basil leaves Salt & pepper, to taste
Preheat oven to 425°F. Place frozen Pollock fillets, grill marks up, on a flat baking sheet. Cook in conventional oven for apx 15 minutes.
Bring 2 quarts of water to a boil over medium-high heat, add salt to taste and stir in the penne; cook until al dente, approximately 10 to 12 minutes. Drain the pasta well, reserving 2 to 3 tablespoons cooking liquid.
While fish and pasta cook, mix together the tomatoes, olives, sun-dried tomatoes, basil, oregano, garlic, vinegar and olive oil; add drained pasta and toss to combine adding reserved cooking liquid if extra moisture is desired.
Divide pasta on 4 plates, top each with a cooked Pollock fillet and sprinkle with feta cheese and freshly ground pepper. Serve with garlic bread.