Pollock with tomatoes and fennel

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
1 clovegarlic
1 tbspbalsamic vinegar (white)
20 mlwhite wine
olive oil for frying


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