Pollock in Lemon Sauce

Rinse and dry pollock fillet and place in a large baking dish. Remove peel from garlic clove and crush. Sprinkle fish fillets with onions, crushed garlic and coarsely ground pepper. Add bay leaves and sprigs of rosemary and thyme. Pour olive oil over it and let it marinate for at least 2-3 hours with the lid closed.

Remove the fillets from the marinade and drain on a rack. Leave enough oil on the fish fillets for grilling. Grill the fillets on the grill rack for 6-7 minutes on each side.

For the lemon sauce, boil the clear soup with wine and lemon juice to about half. Add lemon zest cut into strips and crème fraîche. Simmer the sauce for a few minutes and bring to the table with the grilled fish.

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