Whitefish with Sauce Polonaise



Serving size

4 ounces fish with about 1/4 cup sauce
Whitefish with Sauce Polonaise


4 tsp. Olive oil
8 ounces Fresh whitefish (2 4-ounce filets)
1 Small Shallots, raw (finely chopped)
2 tsp.. Capers
2 Tbsp. Fresh parsley (minced)
4 Tbsp bread crumbs (or gluten-free breadcrumbs)
1/8 tsp. Salt
1 large Egg(s) (hard boiled, finely diced; sieved is best)


Place a skillet in the oven and preheat to 375°F.

When the oven is hot, add 1 teaspoon of the olive oil to the pan, then the fish filets.

Cook on one side for about 6 minutes and turn. Cook for another 3 to 5 minutes.

While the fish is cooking, place 2 teaspoons of the olive oil in a small skillet over medium high heat.

Add the shallots and sauté for about 5 minutes. Adjust the heat to keep the shallots from turning brown.

Add the capers and cook for one more minute. Stir frequently.

Remove from the heat and add the parsley, breadcrumbs, and salt, folding together gently.

Add the diced egg and 1 teaspoon of olive oil and fold together gently. Do not overmix or it will become pasty.

Serve on top of the cooked fish.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free breadcrumbs in this dish.


This is a low sodium recipe.

Recipe Notes

There are not a lot of dishes that I have not heard about. I saw this one made on Masterchef UK and was really intrigued by its simplicity and the potential for great flavors. In researching the dish I found a wide variation in how the recipe is made, but these ingredients were the most consistent across the ones that I reviewed.

"The only thing I like more than talking about food is eating."

John Walters