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Bread with pollock fillet and cherry tomatoes

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Ingredients for 1 servings:

  • 1 small fish fillet(s) (pollock fillet)
  • 1 slice(s) farmer’s bread
  • 5 cherry tomatoes
  • some lemon juice
  • a little olive oil
  • e.g. mayonnaise
  • Salt and pepper, black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the fish fillet in cold water, dry it on a paper towel, and drizzle with lemon juice. Let it stand for a while, then add salt. Heat a little olive oil in a non-stick pan and fry the pollock fillet on both sides. Spread a slice of farmhouse bread with mayonnaise and top with the fried pollock fillet. Season the tomato halves with salt and pepper and place them on top. Also delicious with cold fish.

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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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