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Pollock with yogurt topping

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Ingredients for 4 servings:

  • 400 g fish fillet(s) (pollock fillet)
  • 1 lemon(s), juice
  • 2 onions
  • 5 tomatoes
  • 150 g mushrooms, from the can, sliced
  • 2 cups of yogurt (cream yogurt)
  • herbs, mixed fresh
  • salt and pepper
  • butter
  • 2 tbsp breadcrumbs
  • paprika

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the fish, season with salt, and add it to the fish. Dice the onions and sauté them in a little butter. Slice the tomatoes. Mix the yogurt with the fresh, chopped herbs (e.g., parsley, chives, chervil, thyme, dill, etc.), salt, pepper, and paprika. Grease a baking dish with butter, place the fish fillet in it, top with the tomatoes, mushrooms, and onions, and pour the herb yogurt over it. Sprinkle with breadcrumbs and dot with butter. Then bake in the oven at 200-225°C for 45-50 minutes. Serve with curry rice.

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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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