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Wild Alaska Pollock Puttanesca

PREP TIME120 minutes


1  Wild & Simple Pan Redi™ Wild Alaska Pollock 16.5 lb Deep Skinned, Boneless 424912
2 Cups Extra Virgin Olive Oil
30 Cloves Garlic
30  Anchovy Fillets
1 Tablespoon Crushed Red Pepper Flakes
2 Cups Tomato Paste
3 10 lb can Whole or Diced Tomatoes (puréed)
1 Tablespoon Sugar
24 oz Kalamata Olives, chopped
9 oz Capers
  Salt & Pepper
  Polenta (soft)
  Parmesan Cheese (Shredded)


1. Place frozen Pan Redi™ Alaskan Pollock in a hotel pan and cover with foil. Bake in preheated convection oven at 425°F for 1 hour. Remove foil and return to oven for an additional 1 hour.

2. Sauté garlic, anchovies, and red pepper flakes until garlic is golden. Stir in tomato paste to caramelize. Add tomatoes, sugar, Kalamata olives, capers, and salt & pepper. Cook until reduced and thickened.

3. Prepare polenta and season.

4. Serve 6 oz polenta, 4 oz sauce, and 4 oz Alaskan Pollock per serving. Top with basil and parmesan.

Serves 60.