This recipe uses Alaska pollock. We also have recipes for lots of other ocean-friendly species

You will need

  • 4 6-oz. pollock filets
  • 1/2 cup water
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1 bay leaf
  • 1/2 stick unsalted butter
  • 3 tbsp. capers
  • Salt and pepper to taste
  • 4 tbsp. chopped chives
  • 2 cups cooked pasta

In a sauté pan big enough to hold all the fish bring the water, wine, lemon juice, bay leaf and peppercorns to a boil and simmer for 15 minutes. Place fish in the liquid and simmer for 5 minutes per inch measured at the thickest part of the filet.

When fish is ready, it will flake apart with a fork. Remove fish and reduce sauce to 1/2 cup. Whisk in butter and remove bay leaf. Add the capers and season with salt and pepper to taste.

Serve pollock over pasta, drizzle sauce over the fish and garnish with chopped chives.

Serves 4