John Myers
Pollack Fillet with Rosemary Potatoes
The perfect pollack fillet with rosemary potatoes recipe with a picture and simple step-by-step instructions.
- 750 g Pollack fillet
- Garden herbs
- 450 g Waxy young potatoes
- 2 Pc. Carrots
- 4 Branches Rosemary fresh
- Sea salt, pepper
- Some olive oil
- 1 Pc. Celery
- 1 Pc. Small carrot
- 1 Pc. Lemon fresh
- Wash the potatoes (do not peel them) and cut the carrots into small cubes. Chop the rosemary. Mix the potatoes, carrots and rosemary with the olive oil in a bowl and then spread on a baking sheet and lightly salt. Bake the whole thing on the middle rack at 180 to 200 degrees for about 25 to 30 minutes. Depending on the size of the potatoes. In the meantime, place the fish on aluminum foil, season with salt and pepper and add a few herbs (if you like). Spread the vegetables on the sides (only for the taste, not needed after the cooking process) and drizzle a squeeze of lemon over the fish. Now close the aluminum foil and cook on the wire rack in the top rail in the oven for about 20 minutes. Check the correct cooking point. Many say rosemary potatoes and fish do not go together. But I think it tastes great. Should everyone decide for themselves. 😉 I still had a few pods and just used them. However, they don’t really go with the rest. And next time I’ll be a little more economical with the herbs. 😉 Good succeed…
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