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Quick pollock pan with broccoli

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Ingredients for 4 servings:

  • 2 onions
  • 2 tsp vegetable oil
  • 160 g rice (long grain)
  • 500 g broccoli, fresh or frozen, cut into florets
  • 500 g fish fillet(s) (pollock), fresh or frozen
  • 500 ml vegetable broth, made from 2 tsp instant powder
  • 250 g cocktail tomatoes
  • 2 tbsp herbs, mixed, chopped, e.g. 8-herb mixture
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

WW suitable

Dice the onions. Heat the oil in a pan and sauté the onions and rice for about 3 minutes. Add the broccoli and deglaze with the broth. Cook for about 10 minutes. Cut the pollock into pieces (defrost frozen pollock briefly in the microwave and rinse under warm water). Halve or quarter the cherry tomatoes. Add everything to the rice and cook for about 8 minutes. Season with salt, pepper, and herbs, and serve. 4.5 ProPoints or 7 FlexPoints according to WW.

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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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