Pollock with tomatoes and fennel
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 253 / Protein 34g / Carbohydr. 22g / Fat 3g
Ingredients (4 servings)
|1 tbsp||balsamic vinegar (white)|
|20 ml||white wine|
|olive oil for frying|
large frying pan with lid, small pot with lid, cooking spoon, cutting board, knife
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.
Allow couscous to stand and cook in boiled water according to package instructions and set aside.
small pot with lid
250 g couscous
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
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
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