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Pollock fillet with steamed vegetables

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Ingredients for 1 servings:

  • 150 g carrot(s)
  • 150 g swede(s)
  • 2 sprigs of dill
  • 1 pinch of salt
  • 1 tsp olive oil
  • ½ lime(s)
  • 1 portion of pollock fillet(s)
  • 1 pinch of sea salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Peel the carrots and beetroot, cut into sticks, and cook in boiling salted water for about 5 minutes. Wash, dry, and finely chop the dill. Mix the dill and oil. Wash the lime, cut two slices from the center, and squeeze the juice from the rest. Wash the fish, pat dry, drizzle with lime juice, and sprinkle with sea salt. Arrange the vegetables on a piece of parchment/baking paper, place the fish and both lime slices on top, and brush with the dill oil. Fold the paper over and tie the ends with string (to create a candy shape). Bake in the center of a preheated oven (electric oven: 200°C / fan oven: 175°C) for 15 minutes.

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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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