This really was good and so easy to make. I did learn the hard way that if you use frozen fillets to thaw and drain off the liquid first. My toppings literally floated off the fish from all the liquid that had accumulated. As a result they weren't the prettiest but still had the most awesome flavor
riffraff, we LOVED your recipe! Threw a bit of dill, garlic and cayenne pepper in the sauce 'cause we like it spicy. Husband raved over it--you can bet your booty we'll be making this often! Thank you so much for sharing.
My Husband & my Kids LOVED IT! I've had the Pollock stored away in my Freezer for a while not know WHAT to do with it but you saved the day! Thanks A lot!
Very good, very easy! This was our first experience with Pollock, and thanks to this great recipe, I don't think it will be our last. Thanks riffraff!
I followed the advice of several reviews, it was very wet even though I dried the fish with paper towels. I simply drained off the,water after cooking and put under the broiler for a few minutes, the fish coating crisped up nicely and it was delicious!!!
I didn't have quite enough sour cream, so I subbed a little Hellmans salad dressing. (Miracle whip). It came out delish!
Purchased some frozen atlantic polluck because it's very inexpensive. Tried 3 different recipes and began to think it was a waste; it is quite "fishy" and my wife couldn't eat it. Then we tried this recipe; Eureka!! I followed recipe exactly except: used shredded fresh parmesan rather than grated, and added about 3/4 teaspoon of Mrs. Dash Herb & Garlic. Finished under broiler. Restaurant quality dish! Thank you for sharing! I dried the filets thoroughly after thawing, and think the Herb & Garlic Mrs. Dash is a must-add.
I came upon pollock for the first time recently & found this easy recipe. With due regard to the advice of others, after thawing the fish, I dried the fillets and even squeezed out the excess liquid. Despite this, the result was very liquidy. The flavor was excellent, even though the spread was diluted a little in the liquid. I served it over basmati rice, which helped to absorb some of the excess liquid. I will make this recipe again, but I may try a firmer fish fillet which does not produce so much liquid, such as regular cod. It was certainly worth the try.
Very good... <br/><br/>Added some garlic powder to the mixer and used Margarine instead of butter. I used a cookie sheet with tin foil, shiny side down.<br/><br/>Even dh said... pretty good!<br/><br/>Forgot salt and pepper. Oh and it browned because I left it in a bit longer then I should have.<br/>Update 11/25/13: Used a glass pan this time...no tin foil... took a little longer to bake... lots of juice came out of the fish... but still very good.