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Pollock fillet with tomato cream topping

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Ingredients for 3 servings:

  • 600 g fish fillet(s) (pollock)
  • 2 tbsp tomato paste
  • 1 cup of crème fraîche or crème legere
  • 1 bunch of mixed herbs, chopped
  • 5 tbsp Parmesan
  • some breadcrumbs
  • salt and pepper
  • Butter for the mold
  • lemon juice

Instructions

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

Cut the fish into 3 roughly equal pieces, wash, pat dry, and season with salt, pepper, and lemon juice. Preheat the oven (top and bottom heat) to 225-250°C. Grease an ovenproof dish with butter and place the fish pieces in it. Mix the tomato paste, herbs, Parmesan cheese, and breadcrumbs into the crème fraîche and season with salt and pepper to taste. Spread the seasoned crème fraîche evenly among the fillets and top with butter flakes. Cook the fish in the oven for about 20 minutes. Serve with potatoes and rice, or with bread and a salad.

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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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