Alaska Pollockwith Savory Breadcrumb Crust

Crust: Heat the butter in a pan over medium heat, add the finely minced onion and grated garlic, and sweat gently until softened, about 3–4 minutes.

Add the white wine to the pan and continue cooking, stirring occasionally, until the liquid has reduced and almost evaporated, about 2 minutes.

Stir in the fine breadcrumbs and cook, stirring constantly, until they turn lightly golden, about 2 minutes.

Mix in the finely chopped parsley, lemon juice, sweet paprika, a pinch of chilli, and potato starch; continue stirring until the mixture forms a thick, cohesive topping.

Spread the breadcrumb mixture onto a sheet of baking paper, shape it into a flat layer, and chill in the refrigerator for at least 10 minutes to set.

Season the Alaska pollock fillets with salt and pepper, place them in a butter‑greased baking dish, and press the chilled breadcrumb topping evenly over each fillet.

Preheat the oven to grill/broiler mode at 200–400°F.

Bake the fish on the grill/broiler setting for about 15 minutes, or until the fish is opaque and flakes easily and the topping is golden, crisp, and bubbling.

Remove from the oven, let rest for 2 minutes, then serve hot.