Diane Lane
Veteran
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.