Pollock with Balkan vegetables

Ingredients for 4 servings:

• 2 bags of rice
• 750 g pollock fillet(s)
• 1 large onion(s), finely diced
• 250 g eggplant(s), diced
• 250 g zucchini, diced
• 1 bell pepper(s), red, diced
• 1 small can of corn
• 1 can tomatoes, chopped
• 1 cup sour cream
• 400 ml vegetable stock
• lemon juice
• sweetener
• 1 tsp oregano, chopped
• 1 tsp chervil, chopped
• 1 tsp rosemary, chopped
• 1 tsp thyme, chopped
• 1 tbsp parsley, chopped
• 1 tsp chives, chopped
• salt and pepper
• some oil

Instructions

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

low-fat and healthy

Cook the rice according to the package instructions. Meanwhile, poach the pollock fillet in salted water. Then remove it, season with salt and pepper, and drizzle with lemon juice. Keep warm. Meanwhile, fry the eggplant, zucchini, onions, and bell peppers in oil and pour in the broth. Cook briefly. Finally, stir in the corn. Thicken with half a cup of cream. Meanwhile, heat the tomatoes, season with salt, pepper, sweetener, and herbs, and mix in the rest of the sour cream. Serve the rice with the tomato cream, pollock, and Balkan vegetables. Very low in fat, healthy, and rich in essential fatty acids. Very filling and a rich dish.