John Myers
Ingredients for 2 servings:
- 4 fish fillets (pollock)
- 1 cup crème fraîche with herbs
- 1 bunch of spring onions
- 4 slices of cheese
- salt and pepper
- 250 g potatoes
- 4 tbsp olive oil
- 3 sprigs rosemary, fresh
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Thaw the pollock fillet if necessary, dry it, and season both sides with salt and pepper to taste. Place each fillet in the center of a piece of aluminum foil. For the topping, first brush the fillets with crème fraîche, scatter the sliced spring onions over the fillets, and cover each with a slice of cheese. Fold the aluminum foil closed and seal the sides so that no liquid can leak out. Bake in an electric oven on the middle rack at 180°C for 30 minutes. Clean the potatoes under running water and cut into cubes. Fry in a pan with olive oil until golden brown. Pluck the rosemary needles from the sprigs and add to the potatoes. Season with salt and pepper.
Facebook Comments