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    • Pollock Fish Fillet with Creamy Sauce

    Mark Sharron
    Easy
    35 minutes
    02-Apr
    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

    • Step-by-Step Method for Pollock Fish Fillet with Creamy Sauce
    • Pat dry the pollock fish fillets using kitchen paper to remove excess moisture
    • Season both sides of the fillets with salt and pepper to taste
    • Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat
    • When the oil shimmers, add the pollock fillets in a single layer
    • Sear fillets for 2–3 minutes per side, until lightly golden and nearly cooked through
    • Transfer fillets gently to a plate and cover loosely to keep warm
    • In a separate saucepan, melt butter with remaining tablespoon olive oil over medium heat
    • Whisk in all-purpose flour and cook, stirring constantly, for 1 minute to form a pale roux
    • Gradually pour in white wine, whisking constantly to avoid lumps
    • Add chicken broth, continuing to whisk until smooth
    • Stir in heavy cream, garlic powder, and onion powder
    • Simmer sauce for 3–5 minutes, stirring frequently, until slightly thickened
    • Season sauce with salt and pepper to taste
    • Reduce heat to low and return the seared pollock fillets to the sauce
    • Spoon sauce over fillets and simmer 1–2 minutes to heat through
    • Transfer fillets to plates, spooning extra sauce over the top
    • Sprinkle chopped parsley on top for garnish if desired
    • Recommended serving suggestion: Pair with steamed vegetables or a small portion of brown rice
    • For plating, nestle fillets in shallow bowls, swirl sauce artfully, and finish with a parsley sprinkle
    • Serve immediately while hot