1. Prepare Gorton’s Roasted Garlic & Italian Herb Fillets according to package instructions.
2. Meanwhile, cook the cauliflower in a large pot of boiling salted water for 3 minutes or just until fork tender. Drain well.
3. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the onion, capers and garlic. Cook for 2 minutes or until fragrant. Add the cauliflower, tomatoes, salt and pepper. Cook for 5 minutes or until lightly browned.
4. Remove from heat; stir in parsley and lemon zest; squeeze lemon over top. Serve with hot, cooked fillets.


1 pkg (5 fillets) Gorton’s Roasted Garlic & Italian Herb Artisan Fillets
4 cups small cauliflower florets
2 tbsp olive oil
1/4 cup thinly sliced red onion
1/4 cup capers, drained
2 cloves garlic, minced
1 cup halved grape or cherry tomatoes
1/2 tsp each salt and pepper
2 tbsp finely chopped fresh parsley leaves
2 tsp finely grated lemon zest
1/2 lemon

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Roasted Garlic & Italian Herb

Wild-caught Alaska Pollock with roasted garlic and Italian breadcrumbs.

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