Pollock with tomatoes and fennel

Pollock-with-tomatoes-and-fennel-4
Serving flavorful fish has never been easier and faster. I love this variation also with turbot.

 

Difficulty: Easy

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 253 / Protein 34g / Carbohydr. 22g / Fat 3g

Ingredients (4 servings)

250 gcouscous
600 gpollock
400 gtomatoes
1fennel
0.5lemon
1 clovegarlic
1 tbspbalsamic vinegar (white)
20 mlwhite wine
salt
pepper
olive oil for frying

Utensils

large frying pan with lid, small pot with lid, cooking spoon, cutting board, knife

Wine Tip

Pinot Gris, dry, 2010
A dry Pinot Gris flatters the taste of the fish without suppressing its gentle flavors. The wine possesses a hint of green nuts, fine almonds, and bright fruit.

Step 1

Pollock with tomatoes and fennel

Allow couscous to stand and cook in boiled water according to package instructions and set aside.

small pot with lid

250 g couscous

Step 2

Pollock with tomatoes and fennel

Mince garlic. Cut tomatoes into wedges. Finely slice lemon and fennel.

cutting board, knife

1 clove garlic / 400 g tomatoes / 0.5 lemon / 1 fennel

Step 3

Pollock with tomatoes and fennel

Sauté fennel in some olive oil for approx. 3 – 4 min. until translucent, add garlic and sauté for 30 sec. Add tomatoes and cook for an additional 3 – 4 min. Season with salt and pepper. Deglaze pan with vinegar and wine.

large frying pan with lid, cooking spoon

olive oil for frying / 1 tbsp balsamic vinegar (white) / 20 ml white wine

Step 4

Pollock with tomatoes and fennel

Place pollock on top of the tomato fennel mixture. Top each piece of fish with a slice of lemon, season with salt and pepper and cook covered over medium heat for approx. 8 – 10 min. until the pollock is opaque throughout. Serve over couscous.

600 g pollock / salt / pepper