Pollock Fillet with Colorful Vegetables




Rating: 3.68 / 5.00 (65 Votes)


Total time: 5 min

Servings: 4.0 (servings)

Ingredients:














Instructions:

For the pollock fillet with colorful vegetables, acidify the pollock fillet with the juice of one lemon, season with salt and pepper. Scgael carrots and celery, cut into fine strips and thin rings. Remove the peel from the potatoes.

Preheat oven to 220 °C. Lay out a greased ovenproof dish (with lid) with the vegetables. Put the fish on top. Cover and cook in the middle of the oven for 20 to 30 minutes.

Cook the potatoes in salted water. Pour the broth from the finished fish dish into a saucepan, keep the rest warm.

Stir créme fraiche into the gravy, boil a little. Season with salt, pepper and sugar.

Arrange the pollock fillet with colorful vegetables in portions. Sprinkle with kitchen herbs and serve with sauce and potatoes.

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