Lemon pollock on peppers

Ingredients for 2 servings:

• 1 ½ bell pepper(s), red
• 4 spring onions
• 5 tbsp rapeseed oil
• Salt and pepper from the mill
• 350 pollock fillet(s), frozen
• lemon juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Defrost the fish slowly. Preheat the oven to 220 degrees Celsius (top/bottom heat). Halve the peppers, trim them, and cut into wedges. Cut the spring onions into 5 cm long pieces. Place the peppers, spring onions, 3 tablespoons of oil, and a pinch of salt in a baking dish and mix. Place the baking dish on the middle rack of the hot oven and cook the vegetables for 15 minutes. Brush the fish with 2 tablespoons of oil and 1 tablespoon of lemon juice and sprinkle with salt and pepper. Set the oven to grill and increase the temperature to 240 degrees Celsius (475 degrees Fahrenheit). Cook the fish under the hot grill for 7-10 minutes. Serve drizzled with a pinch of lemon juice.