Saturday, April 23, 2011

Interesting Fish

Every month we buy a fairly large bag of fish. Since we no longer live near the ocean and have the luxury of fresh caught fish we have to make do with frozen fish fillets.  The husband loves to fry fish, and it's his  go to dish when I need a day off from cooking. While it is very good, it is boring. I challenged myself to find a dish that would use the fish in a new way and also use the last of some raw broccoli that was not long for this world.  I searched high and low. And finally settled on this dish

Pollock with Broccoli and Parmesan Cream Sauce


2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
400g (5 pieces) Alaskan pollock
1 head of broccoli, cut into florets
lemon pepper seasoning, such as Schwartz, to taste
seasoning salt to taste
For the sauce:
200ml single cream
80ml milk
90g grated Parmesan cheese

Preparation method

1.Put 2 tablespoons of olive oil in a pan and heat with onions and garlic. Cook until onions are soft.
2.Put the fish in the pan and cook with the lid on for approximately 2 minutes. Add the broccoli florets. Season with lemon pepper and seasoning salt to taste.
3.Once the fish is finished cooking (it will have turned white, approximately 10 minutes), add the cream and milk and let it come to a slight boil.
4.Once boiling, add the Parmesan cheese. Lower the heat and allow the sauce to thicken. Serve immediately.


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