The situation on the Estonian fish and seafood market is slowly getting better. They've opened a special shop in Tallinn (although I haven't been there yet) and in regular supermarkets it is more and more often possible to by different kinds of fish and seafood not just trout and salmon and frozen shrimp.
Last week I was visiting my parents and my mom (or was it dad) bought some black pollock fillets. This is what they ended up as.
Sautéed black pollock with capers and sundried tomatoes (Päikesekuivatatud tomatite ja kapparitega praetud saida):
feeds 4 - 8 (depending on the fillet size and how hungry the eaters are)
4 black pollock fillets
1/2 small jar of marinated green capers
6-10 pieces of sundried tomato
oil from the jar of sundried tomatoes
couple of good glugs of white wine (appr. a glass)
knob of butter (2x2cm)
freshly ground salt and pepper
jasmine rice for serving
Brush the fish fillets with sundried tomato oil on both sides, also season with salt and pepper on both sides.
If you're using bigger capers, chop them up. Also chop up the sundried tomatoes.
Heat some sundried-tomato oil on a large pan (on medium heat but until the oil is almost smoking). Fry the fish fillets on both sides until golden (about 3 min on one side and 2 minutes on the other). Remove the fillets. Now add the capers and the sundried tomatoes to the pan and a couple of good glugs of white wine. Bring to a boil. Remove the pan from heat and swirl in the butter.
Pour the sauce over the fish, let it seep in and serve over rice.