Ingredients:
2 cups diced watermelon
1 cup sliced strawberries
1 cup chopped yellow pear tomatoes
¼ cup fat-free crumbled feta cheese
¼ cup chopped fresh basil or mint leaves
Drizzle of balsamic vinegar
Freshly ground pepper, to taste
2 tablespoons Dijon mustard
2 tablespoons melted ghee or avocado oil
4 Alaska pollock fillets (4-6 ounces each)
¼ cup shredded Parmesan cheese, plus extra for garnish
1 bunch fresh arugula, washed and spun dry
Directions:
Step 1:
Prepare the bruschetta
Preheat oven to 400F. In a medium bowl, combine the watermelon, strawberries, tomatoes, feta cheese, and basil or mint leaves. Gently toss until well combined; set aside.
Step 2:
Prepare and bake pollock
Mix Dijon and melted ghee in a small bowl. Cut Alaska pollock fillets to fit in a spray-coated baking pan. Brush fish with Dijon mixture, coating top surface evenly. Sprinkle 1 tablespoon Parmesan on each fillet. Bake for 8-10 minutes, just until fish is opaque throughout.
Step 3:
Plate and serve
Evenly distribute arugula on dinner plates, top with fish and spoon bruschetta topping over the fillets. Drizzle on balsamic vinegar and sprinkle with pepper.