Pollock fillets with fennel from the microwave

Ingredients for 4 servings:

• 600 g fish fillet(s) (4 pollock fillets)
• 2 onions
• 4 tomatoes (vine tomatoes)
• 1 garlic clove(s)
• 1 bulb(s) of fennel
• 1 sprig(s) of thyme
• 1 tsp liquid honey
• lemon juice
• salt and pepper
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the pollock fillets, add salt, and cut into strips. Place them in a buttered dish. Rub the bottom of a pot or pan with the crushed garlic clove. Peel and finely dice the onions, quarter the tomatoes and remove the center, and clean and finely chop the fennel. Sauté everything together in a pot or pan for 10 minutes. Chop some of the crushed garlic clove, if desired, and add it, along with a few squeezes of lemon juice and 1 teaspoon of honey. Sauté for another 5 minutes. Then spread the braised vegetables over the pollock strips, season with pepper, and place the dish (a glass dish is ideal, as this will be used for serving later) in the microwave for about 10 minutes at 600°C. Then arrange rice on plates (or chop and arrange potatoes) and serve the fillet strips on a bed of rice (potatoes?) at the table. Don’t forget the salt and pepper mills! This dish goes well with a dry Oppenheimer, Chardonnay, and Pinot Blanc (vineyards 2004), or a dry Riesling, also from the Moselle. Enjoy!