Whitefish with Sauce Polonaise
Servings
2Serving size
4 ounces fish with about 1/4 cup sauceThis recipe can easily be multiplied but does not keep well.
Serve with Pan Grilled Asparagus or Parmesan Zucchini or Roasted Parsnips and Carrots or Shredded Brussels Sprouts | Low Sodium Version.
Ingredients
| 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) |
Instructions
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.
Serve this recipe with one of these vegetable side dishes.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.