Summary

Ingredients

• 200 g pollack fillet (s), (Alaska pollack fillet), frozen
• 100 g cream cheese
• 50 g ajvar, mild
• 1 medium peppers
• 1 small onion (s)
• 1 clove garlic
• 150 g mushrooms, fresh
• spice (s)

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Instructions

1. Chop the onion, garlic, peppers, and mushrooms into bite-sized pieces.
2. Heat a large skillet over medium-high heat. Sauté the onion and garlic for 2 minutes until fragrant. Add the peppers and mushrooms, and sauté for 5 minutes until softened and tender.
3. Season the frozen pollock fillets to taste with salt and pepper. In the same skillet or a separate pan over medium-high heat, cook the pollock for 4-5 minutes per side until the flesh is opaque and cooked through (internal temperature 63°C / 145°F).
4. Reduce heat to medium. Add the cream cheese and ajvar to the skillet with the vegetables and fish. Stir gently for 2-3 minutes until the cream cheese is fully melted and creates a smooth, creamy sauce.
5. Serve immediately on plates, dividing the fish, vegetables, and sauce evenly.