Pollock cubes with boiled potatoes

Ingredients for 4 servings:

• 800 g pollock fillet(s)
• 1 lemon(s), the juice
• 50 g butter
• 1 onion(s)
• some salt
• some pepper, white
• 1 tbsp flour
• 125 ml white wine
• 125 ml meat broth
• 1 bunch of parsley
• ½ tsp dill tips, dried
• 500 g potatoes

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Rinse the pollock fillet with cold water, pat dry, and cut into 3 cm cubes. Place in a shallow dish, drizzle with lemon juice, and let stand for 10 minutes. Heat the butter in an ovenproof dish and fry the diced onion for 3 minutes until translucent. Lightly season the fish with salt and pepper and scatter it over the diced onions. Dust with flour and pour over the white wine and meat broth. Wash the parsley and pat dry. Chop half and scatter it over the fish along with the grated dill tips. Place the dish on the middle rack of the oven preheated to 200 °C and cook for about 15 minutes. Meanwhile, boil the potatoes in salted water. Garnish the fish with the remaining parsley and serve warm in the dish.