Tender fish fillet on onion and apple puree

Ingredients for 4 servings:

• 400 g pollock fillet(s)
• 1 medium-sized lemon(s), juice
• Curry powder to taste
• 2 large onions, white
• 2 tomatoes, ripe
• 1 large sour apple (250 g)
• 2 tbsp oil
• 125 ml white wine, semi-dry
• 1 pinch(s) of sugar
• Paprika powder to taste
• salt and pepper
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Rinse the pollock fillet under cold running water, dry with kitchen paper, and remove any bones. Drizzle with lemon juice and season with curry powder, salt, and pepper. Peel the onions, halve them, and slice them into strips. Peel the tomatoes, remove the stems, and roughly dice them. Peel, quarter, core, and dice the apple. Sauté the onion strips in the heated oil until translucent, then add the diced apple and fry briefly. Add the diced tomatoes and white wine and simmer for about 5 minutes. Place the fish fillet on top and sauté for about 10 minutes until cooked through. Remove the fillet and keep warm. Puree the vegetables, season with paprika, curry powder, salt, pepper, and sugar, and serve with the fish.