John Myers
Contents
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Ingredients
- 800 g Young carrots
- 1 bunch Spring onions
- 2 tbsp Olive oil
- 500 ml Vegetable broth
- Grated nutmeg
- 1 tbsp Finely chopped ginger
- 120 g Couscous
- 4 Pollack fillets á approx. 150 g
- Salt pepper
- 3 Tomatoes
- 1 tsp Oregano
- 3 tbsp Mixed, chopped herbs
Instructions
- Peel the carrots and clean the spring onions. Wash both and finely dice, fry in hot oil. Pour in the broth and season with nutmeg and ginger. Cover and cook for about 8 minutes. Mix in the couscous, bring to the boil once, cover and leave to soak for about 5 minutes.
- Preheat the oven to 180 ° C (convection: 160 ° C). Wash the fish fillets and pat dry, drizzle with a little lemon juice, season with salt and pepper. Place a piece of pollack fillet on aluminum foil. Cut the tomatoes into slices and spread over the fillets. Sprinkle with oregano. Close the packets tightly and cook in the preheated oven for about 12 minutes. Open the packet, serve the fillets with couscous and sprinkle with herbs.
Nutrition
Serving: 100gCalories: 137kcalCarbohydrates: 12.6gProtein: 2.3gFat: 8.6g
