This was an excellent combination. I did throw on some other spice rub for fish...I think this could also work with buttermilk instead of sour cream...I'll try it and let you know.

MY GOODNESS!!! THIS IS AWESOME! We had made this only a few days before New Years and since we always eat seafood for our special meal. This was perfect. So we had this along side of Crab for New Years and there was no difference! It was SO YUMMY that I have recommended it to ALL my friends! I would truly give this a 4 7/8 stars out of 5 only wishing it was a little more crispy but that could be the way I baked it too. :) We WILL be making this again and again! I can't wait!

This was very good. I made this tonight and had never used Pollack before. I will make again

Tried it and loved it.

This recipe tastes great. Alot like crabmeat alfredo at Red Lobster. I added more pepper and took out the salt. didn't need it, used salted butter. It baked up a bit watery but i used an 8x8 baking dish and could have used a bigger one to make it more crispy. The temperature and time the recipe said to bake it at was perfect. This is my new favorite for any mild flavored fish fillets.

I used fresh pollock that I caught out of Quincy, Mass just a few days before. Needless to say, the fish was incredibly fresh.

This dish? FANTASTIC and EASY! Seriously one of the best tasting fish dishes I have ever had.

I followed the recipe with one addition. Seeing that one person mentioned using a rub on the fish, I started thinking that a little extra seasoning somewhere in the mix might not be a bad idea. I found an all-natural Cape Cod Grill & Boil Seafood & Veggie Seasoning from Urban Accents. I'm sure there are similar seasonings from different brands out there. It contains: salt, mustard, paprika, red pepper, celery salt, black pepper, cinnamon, ginger, bay, cloves, allspice, cardamom, mace. I sprinkled this on the bottom of a buttered, large, glass baking dish, placed the fish (which had soaked in milk for an hour beforehand, and then patted dry) down on that, sprinkled some more seasoning on the fillets, then spread the recipe sauce over that and cooked according to the recipe. The flavors blended perfectly, the fish melted in your mouth, and it was so perfectly rich, we were in heaven. I'll be telling anyone who will listen about this recipe. 5-stars without doubt!

Excellent!!! Made this twice. The first time followed the recipe exactly, it was great. Everybody loved it. The second time, I made it with fat free sour cream and I Can't Believe It's Not Butter Light. Just as good and a lot less fat. I will use this recipe everytime we have pollock'

My wife and I surely agree with all of the glowing reviews that precede this one. It is absolutely amazing that sometimes so very simple a recipe with easily available ingredients provides a splendid dinner. Great for company--EZ to do, hard to mess up, and sure to get a warm reception.

I never really liked the combo of cheese with fish or seafood but hubbie does so I tried it. We were very happy with the results. Even the kids loved it. This recipe is definitely a keeper.
We like to make quinoa with wild mushrooms as a side and any green leafy veggie.

Very tasty! I love fish, but had never tried pollock. Got some from the store the other day and went surfing for recipes. Found this one, and it's so simple and delicious that I know it'll be a regular for me. I used two small filets, so I probably overdid it with the coating. I didn't use the above measurements, but probably too much for the fish I had. It was flavorful and flaky, and just yummy. I think next time, I will try a spice rub like the other reviewers mentioned just for added punch. Thanks!

This was excellent, I was out of sour cream so used cream cheese instead. the sauce was thick and I added milk to thin it down. Turned out a bit runny after baking. I would make this again but not add the milk. My husband said it made the fish taste like lobster! I will make this again.

Excellent dish, used a spice rub with it and a small clove of garlic. Served it along side rice and veggies, the extra sauce was good for dipping. It was incredible, we cleaned the pan quickly! Will make again.

Since I've made this a half dozen times since finding the recipe I decided it was time to add my review and recommendation along with the others. I've fiddled a bit with the recipe substituting pink sea salt and cracked pepper as well as replacing a portion of the sour cream with cream cheese. I sometimes double the recipe and throw in slightly steamed broc. and partially roasted red potato quarters for a quick 1 pan meal. Thanks for a recipe my whole family enjoys!

Yum! Our pollack go-to recipe! Definitely do a light spice rub (we use the standby, Old Bay, and it's outstanding), and sprinkle BREAD CRUMBS on top before cooking for a little more texture and flavor.

I had to substitute non-fat yogurt for the sour cream, and I added at least twice if not two-and-a-half times the cheese. I only added half the butter. The fish took longer than 30 minutes to cook at 350°F, so I turned the broiler on to brown the sauce for about ten extra minutes, giving it a nice golden crust. Very yummy!