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Pollock Piccata

Featuring

Pollock Fillets Trident 4-6 oz. Skinless-Boneless-IQF (1/10 lbs.) 449512.

Ingredients

1-1/2  Cups Butter
1  Cup Lemon Juice
1/2  Cup Capers (Drained)
24  Fillets Pollock Fillets Trident 4-6 oz. Skinless-Boneless-IQF (1/10 lbs.) 449512
to  Taste Black Pepper
1/4  Cup Parsley (Chopped)

Directions

1. Melt butter in a saucepan. Whisk in lemon juice and capers.

2. Place pollock fillets in a single layer in bottom of greased hotel pans.

3. Season with pepper; drizzle with caper sauce.

4. Bake at 450°F for 7-8 minutes, or until pollock flakes when tested with a fork.

5. To serve: Place two 3 oz. fillets or one 6 oz. fillets on each serving plate. Sprinkle each serving with ½ teaspoon parsley. Serve with spinach fettuccine, if desired.