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    • Pollock Fish Fillet with Creamy Sauce

    Mark Sharron
    Easy
    35 minutes
    2-4
    Amount Per Serving: Calories 150; Fat 5g; Carbs 12g; Fibre 1g; Protein 11g
    Pollock Fish Fillet with Creamy Sauce is a delicious and simple dish that can be prepared quickly. This dish is packed with flavour and nutrition and will surely be a hit with the whole family. The creamy sauce is made with white wine and chicken broth, giving it a rich flavour that complements the fish perfectly. The garlic and onion powder adds a subtle depth of flavour that can't be beaten. This dish is quick and easy to make and is sure to become a regular in your dinner rotation.     
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    Ingredients

    • 4 Pollock fish fillets
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 1/4 cup all-purpose flour
    • 1/2 cup white wine
    • 1/2 cup chicken broth
    • 1/2 cup heavy cream
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • Salt and pepper, to taste
    • Chopped parsley, for garnish (optional)

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Stir in the garlic and onion powder.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Return the fish to the skillet and cook for an additional 1-2 minutes.
    • Serve the Pollock Fish Fillet with Creamy Sauce over your favourite sides and garnish with chopped parsley, if desired. Enjoy!