pollock fillet topped with Parmesan cheese

Ingredients for 2 servings:

• 350 g pollock fillet(s)
• 250 g potatoes, peeled and weighed
• 2 tbsp olive oil for frying
• 100 g onion(s), cut into not too fine cubes
• 200 g bell pepper(s), colored, cut into strips
• 200 g tomatoes
• 2 cloves garlic, finely chopped
• ½ tsp tarragon, dried
• ½ tsp thyme, dried
• 2 tbsp lemon juice
• Salt and pepper, freshly ground
• 50 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the potatoes into 1 cm cubes. Fry in hot olive oil for about 5 minutes until golden brown and almost cooked through. Add the bell peppers and onions and fry for about 5 minutes. Halve and then quarter the tomatoes. Add them to the pan. Mix in the garlic, thyme, tarragon, and lemon juice and season with salt and pepper. Pat the pollock fillets dry and season with salt and pepper. Divide the vegetables between two cocottes (fireproof casseroles), place the fish on top, and sprinkle with Parmesan cheese. Bake in a preheated oven at 200°C (top/bottom heat) for 20 minutes. Fan oven is not recommended.