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
Melt butter in a saucepan. Whisk in lemon juice and capers.
Place pollock fillets in a single layer in the bottom of greased hotel pans.
Season with pepper; drizzle with caper sauce.
Bake at 450°F for 7-8 minutes, or until pollock flakes when tested with a fork.
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.
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