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Pollock loins on pak choi with tomatoes

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Ingredients for 2 servings:

  • 300 g pollock loin(s)
  • 3 plum tomatoes
  • 2 pak choi plants
  • 2 tsp onion granules
  • 1 tsp garlic granules
  • 1 tsp raw cane sugar
  • 1 tsp pepper
  • 100 g cocktail tomatoes
  • e.g. olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Quarter the bok choy and place it in a baking dish. Sprinkle with pepper. Halve or quarter the cherry tomatoes, depending on their size. Slice the plum tomatoes and mix with the garlic, onions, and sugar. Let stand for 20 minutes. Cut the fish into 4 pieces and place them on top of the bok choy. Then arrange the plum tomatoes on top. Finally, arrange the cherry tomatoes on top and drizzle with a little olive oil. Bake in a preheated oven at 200°C for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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