John Myers
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Peppery Pollack Fillet on Tomato Bed
The perfect peppery pollack fillet on tomato bed recipe with a picture and simple step-by-step instructions.
- 170 g Pollack fillet
- Pepper
- Salt
- Lemon juice
- 1 tsp Olive oil
- 3 Pc. Tomatoes
- Pepper
- Salt
- 1 tbsp Chopped parsley
- 10 g Green pepper pickled in vinegar
- 10 g Chopped almonds
- 1 tsp Olive oil
Preparation:
- Rinse the salmon fillet, pat dry, then rub with lemon juice and season with salt and pepper. Grease a small baking dish with 1 teaspoon of olive oil.
Layering:
- Cut the tomatoes into thin slices and layer them in the baking dish. Place the pollack fillet on top. Mix the chopped ingredients together and spread on the fish. Drizzle with 1 teaspoon of olive oil.
Ferment:
- Cook in a preheated oven at 180 degrees for about 30 minutes. Cover with aluminum foil for the first 15 minutes.
Nutritional values:
- The values for the entire portion are: 331 kcal, 16.6 g fat, 9.3 g carbohydrates, 35.6 g protein.
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