Alaskan Pollack with Broccoli in a Cream Sauce
Elevate your weeknight dinner game with this delectable Alaskan Pollock with Broccoli in a Cream Sauce—a dish that strikes the perfect balance between wholesome and indulgent. Featuring tender, oven-baked Alaskan pollock fillets seasoned with Italian herbs and drizzled with olive oil, this recipe pairs beautifully with vibrant, lightly steamed broccoli coated in a rich, velvety Parmesan cream sauce. A touch of garlic, a dash of lemon juice, and a sprinkle of fresh parsley add layers of flavor that feel both luxurious and comforting. Ready in just 40 minutes, this easy, family-friendly meal is perfect for seafood lovers seeking a healthy yet satisfying option. Enjoy it as a standalone dish or serve it with a side of fluffy rice or crusty bread to soak up every creamy bite.
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Recipe Information
Ingredients
- 4 pieces Alaskan pollock fillets
- 400 grams Broccoli florets
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 0.5 cup Heavy cream
- 2 cloves Garlic cloves, minced
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Italian seasoning
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Pat the Alaskan pollock fillets dry with a paper towel, then season both sides with salt, pepper, and Italian seasoning.
Place the fillets on the prepared baking sheet, drizzle with olive oil, and bake for 15-18 minutes, or until the fish flakes easily with a fork.
While the fish is baking, bring a pot of lightly salted water to a boil. Add the broccoli florets and cook for 3-4 minutes, until bright green and slightly tender. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually pour in the milk, whisking constantly to avoid lumps. Continue to whisk until the sauce thickens, about 3-4 minutes.
Stir in the heavy cream, grated Parmesan cheese, and lemon juice. Season with salt and pepper to taste.
Add the cooked broccoli florets to the cream sauce, stirring gently to coat them evenly.
Once the fish is done baking, transfer the fillets onto serving plates and top with the broccoli cream sauce.
Garnish with freshly chopped parsley and serve immediately while warm.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 7.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 320 mg | 25% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
