in Recipes

Pollack with fennel

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Ingredients for 4 servings:

  • 400 g fish fillet(s), pollock fillet (or saithe)
  • 2 bulbs of fennel
  • salt and pepper
  • 4 slices of Parma ham
  • 50 g butter
  • 1 lemon(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pollack or saithe with fennel and Parma ham

Preheat the oven to 200°C. Blanch the fennel in boiling salted water for 2 minutes. Drain and rinse with cold water. Rinse the fish, dry it, and season with salt and pepper. Place the fennel in a greased baking dish. Arrange the fish, butter, and two lemon wedges on top. Sprinkle with Parma ham. Cover the baking dish with aluminum foil, but do not seal it tightly, and place it in the oven. After about 15-20 minutes, the dish is ready. Garnish with some fennel leaves, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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