Seared Pollock with Herb-Lemon Butter Sauce
Some time ago I made a fish dish where the first side gets seared on top of the stove, and then it gets finished in a hot oven. I forgot where I originally saw the recipe so here’s a version I made up based on what I remembered.
1-1.5lb Pollock fillet (or firm white fish like cod, haddock etc.)
salt & pepper
1 shallot, minced
0.5 cup white wine
1 tsp lemon zest
1 Tbsp lemon juice
1 Tbsp fresh oregano (thyme would also work)
4 Tbsp cold butter, cut into 4 pieces
2 Tbsp fresh parsley, chopped
Preheat oven to 400 degrees F. Cut the fish into serving sized pieces and pat dry. Put the breadcrumbs in one one, and in another bowl beat the egg.
Season both sides of the fish with salt and pepper.
Get a heavy oven proof frying pan very hot and add a little oil. Brush one side of the fish with the egg wash, then dip that side into the breadcrumbs. Place the fish in the pan crumb side down. Repeat with all fillets. Once the side with the breadcrumbs is seared and golden turn over, then put the whole pan into the oven to finish cooking, about 5 minutes.
In another pan make the sauce. Sauté the shallot in a tablespoon of olive oil until softened. Add wine, oregano, lemon zest, and lemon juice and simmer until reduced by half. Off the heat, whisk in butter and parsley. Spoon some of the sauce over the fish and serve.
The sad thing is that I roasted the last of the red fingerling potatoes that we grew in the garden this year. They were really good – I suppose I should have planted more.