This is the kind of supper that fits right into a busy, no-fuss evening on the farm or in town: you open the freezer, pull out a bag of frozen pollock fillets, and let the slow cooker do the work. It’s just four ingredients, low in carbs, and still hearty enough that a meat-and-potatoes husband will go back for seconds before he’s even finished his first plate. The idea comes from the old Midwestern habit of baking simple, creamy fish casseroles, but here we let the slow cooker gently poach the fish in a garlicky, buttery cream sauce while you get on with your day.
I like to spoon these tender, saucy pollock fillets over steamed green beans or a bed of buttery shredded cabbage to keep things low carb. A simple side salad with a sharp vinaigrette cuts through the richness nicely, and if you’re not counting every carb for guests, a little dish of mashed cauliflower or even a few roasted baby potatoes on the side won’t hurt a thing. A squeeze of fresh lemon at the table and a sprinkle of extra black pepper make it feel like Sunday dinner, even on a Tuesday.
