Slow Cooker Bordelaise Pollock Fillets for a Quick Dinner Tips, FAQ & printable recipe

Tips for success

For an extra touch of flavor, add a small slice of lemon on top of each fillet before cooking. The citrus oils released during the slow cooking process pair beautifully with the white wine and pollock.

Remember to remove the lemon slices before serving if you prefer a cleaner presentation on the plate. Fresh herbs like dill or chives can also be used in place of parsley if desired.

If you find the sauce is too thin after cooking, you can carefully remove the fish and reduce the remaining liquid in a small saucepan over medium-high heat for a few minutes until it thickens slightly.

This concentrated sauce can then be drizzled back over the fish before serving. Be gentle when transferring the cooked fillets to prevent them from breaking, as they will be very tender.

Variations

• Mediterranean Style: Add halved cherry tomatoes and a few pitted kalamata olives along with the shallots for a Mediterranean twist. The tomatoes release juices that meld perfectly with the white wine.
• Creamy Herb Version: Stir a tablespoon of heavy cream into the poaching liquid just before serving to create a richer, slightly thicker sauce that coats the fish beautifully.

Storage and make-ahead

Fridge

Store in an airtight container for up to 2 days.

Reheat

Gently reheat in a covered skillet over low heat until warmed through, or use a microwave on low power, checking frequently to avoid overcooking.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Allow the fish to cool to room temperature for no more than 2 hours before placing it in the fridge.

Because fish is delicate, handle it carefully when reheating to avoid it falling apart into small pieces. It is best enjoyed shortly after cooking for the best texture and flavor quality.

This dish is best prepared fresh for the best texture. While the aromatics can be chopped in advance, the actual assembly and cooking should happen just before serving. If you must prepare elements ahead, keep the fish and aromatics separate until you are ready to start the slow cooker to maintain the highest quality of the ingredients.

Serving ideas

Serve the fish immediately while it is steaming hot. Carefully lift each fillet from the slow cooker using a wide spatula to keep it intact. Plate the fish on a warm dish, spooning a little of the aromatic poaching liquid and the softened breadcrumbs from the bottom of the cooker over the top of each piece for added flavor and moisture.

Pair this dish with simple, complementary sides that do not compete with the delicate flavors of the fish. Steamed asparagus, roasted baby potatoes, or a light green salad with a simple vinaigrette are excellent choices.

A crusty piece of bread is also useful for soaking up the flavorful wine and shallot sauce remaining on the plate after the fish has been enjoyed.

Frequently asked questions

Recipe card

Slow Cooker Bordelaise Pollock Fillets for a Quick Dinner

Prep 10 minCook 2 hTotal 2 h 10 minServes 4

Ingredients

• 4 fillets pollock fillets
• 2 tbsp minced shallots
• 1 tbsp fresh parsley, minced
• 1/4 cup breadcrumbs
• 1/3 cup dry white wine

Instructions

1. Place the fresh pollock fillets in a single layer at the bottom of the slow cooker insert. Ensure the fillets are laid flat to promote even cooking throughout the process.
2. Evenly scatter the minced shallots and fresh parsley over the top of the fish fillets. Sprinkle the breadcrumbs evenly across the surface to create a light coating.
3. Pour the dry white wine over the seasoned fillets. Cover the slow cooker and cook on low heat for 2 hours until the fish reaches an internal temperature of 145°F (63°C).

Contains: gluten, fish, sulfites

Estimated nutrition per serving

Calories

210

Protein

32 g

Carbohydrates

6.5 g

Fat

2.5 g

Fiber

0.5 g

Sugar

1 g

Sodium

180 mg

Automatic estimate from the ingredient list, not laboratory-verified.