Pollack in Pesto Sauce
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
12 ounces pollack fillets (fresh or defrosted), skinned and cubed
2 tablespoons pesto sauce
1/2 cup fish broth
Salt and ground black pepper, to taste
1 teaspoon cornstarch
1 tablespoon water
Hot cooked pasta for accompaniment
Freshly grated Parmesan cheese for garnish
- Mix pesto sauce and fish stock together. Pour into a shallow pan and bring to a boil.
- Reduce heat and add cubed fish. Cover and simmer for 5 minutes. Salt and pepper to taste.
- In a small bowl, mix cornstarch with water to form a paste. Add to pesto-based sauce. Simmer uncovered 3 to 4 minutes until the sauce thickens, stirring lightly.
- Spoon the fish and pesto sauce over a bed of pasta. Garnish with the Parmesan cheese and serve.
Makes 2 servings.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.