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Pollock with onion vegetables

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Ingredients for 2 servings:

  • 300 g onion(s)
  • 100 g tomatoes
  • 25 g butter
  • 200 ml vegetable broth, approx.
  • 1 tsp white wine
  • 2 pollock fillets (125 g each), or cod or redfish fillets
  • lemon juice
  • 1 tsp tarragon, freshly chopped, alternatively parsley
  • salt and pepper

Instructions

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

Peel the onions and cut them into quarters or eighths, depending on their size. Peel the tomatoes, cut them into eighths, and remove the seeds. Heat the butter in a pan and sauté the onions for about 10 minutes. Add the tomatoes, stock, and wine. Drizzle the fish with lemon juice, season with salt, and pepper. Place the fish on top of the vegetables in the pan. Add the tarragon, cover, and cook for about 10 minutes. Season with salt and pepper. Serve with mashed potatoes. 2 BE, 32 g carbs

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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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