Recipe Lemon Butter Pollack Fillets

[Diane Lane]

I was looking for a recipe for Pollack Fillets the other day and came across this one. I only had 4 fillets, but I enjoy sauce more than most, so I didn't cut back on the ingredients. I don't know why it had never occurred to me to make a sauce ahead of time to cook them in, but I'll do this again, because the fillets came out perfect. I'm glad I didn't cut back on the sauce, because there was a good amount to not only cook the fillets in, but also to pour over them when I was plating. They were flaky but moist, and very flavorful. It's a very simple recipe, and it doesn't take long at all to prepare. I served it over white rice, with broccoli on the side.

 

[Morning Glory]

Good, yes. It makes sense to cook sauce ahead of time because fish takes such a short time to cook.

 

[kgord]

I think lemon and butter tastes good with most fish. It is especially good with a white fish like pollock so I think it is something you will really enjoy. Make certain that you use this delicious sauce with a variety of white fishes. Pollock is fine, but I had flounder once,and it got mushy...so that was not happy!