Poached pollock in tomato cream

Ingredients for 2 servings:

• 1 zucchini
• 1 bell pepper(s), red
• 1 garlic clove(s)
• 400 g potatoes, mainly waxy
• 250 g pollock fillet(s)
• 200 g cooking cream
• some vegetable broth
• 25 g pesto, red (tomato pesto)
• 50 ml water
• 1 spring onion(s)
• n. B. Oil
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

simple and low in calories

Clean the vegetables. Halve the zucchini lengthwise and cut into 1 cm thin half-moons. Clean the bell pepper and cut into strips. Peel the garlic. Cut the peeled or unpeeled potatoes into quarters or eighths depending on their size. Place the potatoes, zucchini, and bell pepper in a large bowl, add the crushed garlic, and mix with 1 tablespoon of oil and a little salt and pepper. Spread everything on a baking tray lined with baking paper. Bake in a preheated oven for 25-30 minutes until golden brown (200°C fan/convection oven, 220°C top/bottom heat). In a tall mixing bowl, mix together the cream, vegetable stock, tomato pesto, and 50 ml (more if desired) water. Clean the spring onions and slice them into thin rings. During the last 10 minutes of the vegetables’ baking time, heat 1 tablespoon of oil in a large pan and sauté the spring onions. Deglaze the pan with the prepared sauce and simmer for 1-2 minutes until the sauce thickens enough. Reduce heat and add the fish fillets to the pan. Cover and simmer for about 3-4 minutes until the fish is cooked through and the sauce has thickened slightly. Season with salt and pepper to taste. Divide the baked vegetables, fish, and sauce among the plates and enjoy. Approx. 557 kcal per serving.