Mediterranean pollock

Ingredients for 1 servings:

• 200 g pollock fillet(s)
• ½ bell pepper(s), red
• 1 tomato(s)
• 1 small zucchini, 45 g
• 1 garlic clove(s)
• 2 sprigs of oregano
• ½ lemon(s), juice
• 1 tbsp flour
• 1 tbsp yellow curry paste
• 1 pinch of salt and pepper
• 30 g clarified butter
• 125 ml creamy coconut milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Clean the pollock under running water and pat dry thoroughly. Wash, peel, and dice the bell pepper, tomato, zucchini, and garlic. Strip the oregano from the stalk and finely chop. Heat 15g of clarified butter in a pan, add the vegetables and garlic, and sauté. Add the curry paste and stir, then top up with the coconut milk and sauté. It can be simmered for half an hour. Season with salt and pepper and sprinkle with the oregano. Squeeze the lemon. Coat the fish in flour, fry in the remaining clarified butter, season with salt and pepper, and drizzle with the lemon juice. Cut off a corner of the lemon and serve with the fish.