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Rosemary pollock fillet with vegetables and a lemon and chive sauce

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Ingredients for 1 servings:

  • 100 g pollock fillet(s)
  • 100 g vegetables of your choice (frozen)
  • 50 g quark (0.1% fat)
  • 2 tbsp chives
  • 1 tbsp carbonated water
  • ½ lemon(s)
  • Lemon pepper
  • rosemary
  • Sea salt
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

low carb, low fat, low calories

Season the thawed and rinsed pollock fillet with pepper, rosemary, and sea salt, drizzle with a little lemon juice, and wrap in aluminum foil. Bake in the oven at 200°C (convection oven) for approximately 10-15 minutes. Now mix the quark with the water and chives to create a creamy sauce. Season the sauce with lemon pepper, salt, and a little lemon juice and heat briefly in the microwave at high power. Prepare the vegetables according to the package instructions. Serve the pollock fillet with the vegetables and the sauce.

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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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