< Browse Recipes

Wild Alaska Pollock Piccata

YIELD24 servings servings


1-1/2 Cups Butter
1 Cup Lemon Juice
1/2 Cup Capers, drained
24 Fillets Wild Alaska Pollock Fillets 4-6 oz Skinless, Boneless, IQF 449512
to Taste Black Pepper
1/4 Cup Fresh Parsley, chopped


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.