Citron pollock with cailletier olives and orange blossom honey

After the wild rice with chicken, raisins and mint let’s continue the menu for Easter, with a fish main course: pollock fillets scented with slices of citron, sweetened by orange blossom honey, and with capers and cailletiier olives.
pollack cedro miele olive e capperiCitron is normally consumed candied; it has a less sour than lemon but with of more pronounced bitterness. When you’re using it in the cooking, you need to compensate, at least in part, its flavor with something sweet not to make the dish too bitter.

This dish is very quick to prepare, just arrange the ingredients in layers on baking sheet and then wait while all gets baked in the oven 😉

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Citron pollock with cailletier olives and orange blossom honey

Cuisine Egg free, Gluten free, Lactose free
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 people
Difficulty Easy


  • 1 kg of pollock fillets
  • 1 fresh lime
  • a handful of capers
  • twenty cailletier olives
  • 2 tablespoons of honey blossom orange
  • green pepper


  1. Arrange your pollock fillets into a tin and sprinkle with salt and green pepper.
  2. Heat honey slightly to make it more fluid and pour it over the fish.
  3. Then, slice the citron and place on the fish, then also sprinkle olives and capers.
  4. Bake everything at 180°C for about 35-40 minutes.


One Comment on “Citron pollock with cailletier olives and orange blossom honey”

  1. Pingback: Carrot flan with cardamom and poppy seeds Recipe - Fratelli ai Fornelli

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