Lemon Cream Alaska Pollock with Creamy Rice
Discover this delicious Mediterranean recipe for lemony Alaska pollock, rich in omega-3s and drizzled with a smooth, light cream sauce. Accompanied by fluffy rice and fresh vegetables (carrots and zucchini), this healthy and balanced dish is ready in under 40 minutes. Perfect for a quick and flavorful weeknight meal.
🛒 Ingredients
4 servings
- 4 Alaska pollock fillets (approx. 5.3 oz each)
- 1 ¼ cups white rice
- 2 fresh lemons
- 2 medium carrots
- 1 medium zucchini
- ¾ cup heavy cream or light cream
- 1 shallot
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley
- Herbs of choice (thyme, bay leaf)
Watch the original video
Watch on TikTokDirections
- 1
Cook the rice in the vegetable broth for 15-18 minutes.
- 2
Meanwhile, prepare the vegetables: grate the carrots, dice the zucchini into even pieces, and mince the shallot.
- 3
In a large skillet, sauté the shallot in olive oil for 1 minute.
- 4
Add the carrots and zucchini, and cook for 5 minutes over medium heat.
- 5
Generously season the pollock fillets with salt, pepper, and lemon zest.
- 6
Carefully place the fillets in the skillet with the vegetables.
- 7
Pour the cream and the juice of one fresh lemon over everything.
- 8
Cook for 8-10 minutes over medium-low heat until the fish is opaque and tender.
- 9
Plate the rice, then add the pollock with its sauce and the vegetables.
- 10
Garnish with fresh parsley and an extra squeeze of lemon juice.
💡 Chef's Tip
Always use fresh or properly thawed Alaska pollock for the best flavor. Squeeze the lemon juice just before serving to preserve the aromas. A pinch of thyme or a bay leaf in the sauce adds complexity. Check the fish's doneness with a fork—it should be neither overcooked nor too translucent.
