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Pollock fillet with cream cheese and zucchini topping

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Ingredients for 1 servings:

  • 200 g pollock fillet(s)
  • 150 g zucchini
  • 100 g herb cream cheese
  • 1 egg(s)
  • 250 g sweet potatoes
  • 100 g fried peppers
  • 1 tbsp olive oil
  • e.g. salt and pepper
  • n. B. garlic
  • e.g. chili
  • n. B. herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Season the pollock with salt, pepper, and garlic and place it in an ovenproof casserole dish. Grate the zucchini, mix it with the cream cheese and egg until smooth, and season with your choice of spices. Spread the mixture over the fish. Thinly slice the sweet potato, place it in a sealable container, and add 1 tablespoon of olive oil. Season with salt and chili and shake well. Now place the fish in the casserole dish, the sweet potato slices, and the roasted peppers on a baking tray lined with baking paper on the middle rack of the preheated oven at 180°C (fan oven) for 25 minutes. Serve.

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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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