1 10-ounce package frozen broccoli spears
2 3-ounce Alaska pollock fillets (3 to 5 ounces each)
2 teaspoons olive oil
1/8 teaspoon oregano, crushed
1/8 teaspoon thyme, crushed
1 tablespoon minced parsley
Servings: 2
1. Microwave Directions: Place broccoli in shallow microwave safe dish. Cover with waxed paper and microcook at high 3 minutes. Separate spears; place Alaska pollock in dish with broccoli. Brush with oil; sprinkle with oregano and thyme. Cover with waxed paper. Microcook at high 4 to 5 minutes or until fish flakes when tested with a fork and broccoli is tender; rotate dish 1/4 turn twice during cooking. Sprinkle with parsley.

2. Oven Directions: Cook broccoli in boiling water 1 to 2 minutes or until spears can be separated. Drain and place in greased shallow baking dish with Alaska pollock; brush with oil and sprinkle with oregano and thyme. Bake, covered, at 450F, allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes when tested with a fork. Sprinkle with parsley.