Pollock fillet from the pan

Ingredients for 3 servings:

• 750 g fish fillet(s) (pollock fillet)
• 1 large onion(s)
• 1 garlic clove(s), fresh
• 1 dash of sweet cream
• dashes lemon juice
• Pepper, black, ground or milled
• Butter, for frying
• 3 tomatoes
• 1 stalk rosemary (alternatively dried, shredded)
• Salt (Fleur de Sel)
• Flour

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with tomatoes, light and spicy

Rinse the large pollock fillet under running water and pat dry. Drizzle with lemon juice and season with salt. Set aside. Peel and finely chop the onion and garlic, then sauté in a large pan with butter over high heat until translucent. Add a sprig of rosemary. Meanwhile, coat the pollock fillet well on both sides with flour, then add it to the pan. Fry uncovered for 3 to 4 minutes on each side. Cut the tomatoes into small pieces, sprinkle with finely diced garlic if desired, and add to the pan on both sides of the pollock. Season with dried rosemary, if desired. When both sides of the fish are well browned, add a splash of cream and sauté for another 3 to 4 minutes under the lid. Season with pepper, if desired. Remove the pollock from the pan with the tomatoes and the rosemary sprigs, and arrange on a large plate. This dish is suitable for eating ‘pure’ or with a (filling) side dish such as rice.