Icelandic - Cross-Grilled Pollock Pasta Mediterranean

Cross-Grilled Pollock Pasta Mediterranean

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Ingredients & Directions

• 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.

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