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Fish fillet Bordelaise

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Ingredients for 2 servings:

  • 2 pollock fillets (150 g each)
  • 1 lemon(s), juice
  • salt and pepper
  • 4 beefsteak tomatoes
  • 1 garlic clove(s)
  • 2 tsp oil
  • 1 tbsp mixed herbs (frozen)
  • 2 tsp tomato paste
  • 1 tsp sugar
  • 2 tbsp breadcrumbs
  • 6 tbsp grated cheese (32% fat)
  • 2 tbsp sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

WW suitable

Drizzle the fish fillets with lemon juice, salt, and pepper. Blanch the tomatoes, peel, deseed, and dice. Crush the garlic clove. Heat the oil in a pan, sauté the garlic and tomatoes, stir in the herbs and tomato paste, and season with salt, pepper, and sugar. Place the fish fillets in a baking dish. Cover with the tomatoes. Mix the breadcrumbs with the cheese and sour cream and pour over the tomatoes. Bake in a preheated oven at 200°C (gas mark 3) for 35-40 minutes. Serve with rice and a mixed leaf 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.

Bitter Fruit

Fish fillet Bordelaise