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Spicy tomato pollock

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Ingredients for 4 servings:

  • 750 g pollock fillet(s)
  • lemon juice
  • 500 g tomatoes
  • 4 onions
  • 2 tbsp rapeseed oil
  • 2 tsp mustard, hot
  • salt and pepper
  • Thyme
  • 100 g Gouda, grated
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Clean the fish and season with lemon juice. Briefly place the tomatoes in boiling water and peel them, then deseed and dice them. Peel the onions and cut them into half-moons. Heat the oil in a large pan and sauté the onions for about 5 minutes. Then add the diced tomatoes and season to taste with salt, pepper, and thyme. Preheat the oven to 200°C. Pat the fish dry and spread with the mustard. Place it in a greased baking dish. Spread the tomato and onion mixture over the fish. Sprinkle with grated cheese and bake for 20 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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