White Wine Pollock
Elevate your weeknight dinner with this sophisticated yet simple White Wine Pollock recipe. Tender fillets of pollock are delicately seared and bathed in a rich, buttery white wine sauce infused with the fragrant flavors of garlic, shallots, and fresh parsley. A squeeze of bright lemon juice adds the perfect zing to this elegant seafood dish. Ready in just 35 minutes, it's an ideal meal to impress guests or enjoy as a comforting treat for yourself. Serve this flavorful masterpiece alongside steamed vegetables, fluffy rice, or crusty bread to soak up every last drop of the luscious sauce. Perfect for seafood lovers and those seeking a restaurant-worthy dish at home, this recipe is a must-try for fans of quick yet gourmet-style meals.
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Recipe Information
Ingredients
- 4 pieces Pollock fillets
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 medium Shallot
- 1 cup Dry white wine
- 1 cup Chicken or fish stock
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 Lemon
Instructions
Pat the Pollock fillets dry with paper towels and season both sides with salt and black pepper.
Mince the garlic cloves and finely chop the shallot. Roughly chop the fresh parsley and set aside.
Heat the olive oil in a large skillet over medium heat. Once hot, add the Pollock fillets and sear for 2-3 minutes on each side until lightly golden and just cooked through. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and chopped shallot. Sauté for 1-2 minutes until fragrant and translucent.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer for 2-3 minutes.
Add the chicken or fish stock to the skillet and bring to a simmer. Let the sauce cook for another 4-5 minutes to slightly reduce.
Reduce the heat to low and stir in the butter until melted and the sauce becomes silky. Taste and adjust seasoning with additional salt and pepper if needed.
Return the Pollock fillets to the skillet, spooning the sauce over the top. Simmer for 2-3 minutes to warm the fish through and infuse it with the flavors.
Sprinkle the chopped parsley over the fillets and squeeze fresh lemon juice on top for brightness.
Serve immediately with your choice of side, such as steamed vegetables, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2471 mg | 107% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.4 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2340 mg | 50% | |
*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.
