Baked Alaska Pollock Fillet, with Tomatoes and Mozzarella
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g fish fillet (s) (Alaska pollock fillet), fresh or frozen
- 2 small Can (s) tomato (s), lumpy
- 2 scoops mozzarella
- 1 onion (s)
- 1 clove garlic
- salt and pepper
- chili
- Lemon juice
- basil
- thyme
- rosemary
- 4 tablespoon breadcrumbs
- 1 pinch (s) sugar
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (convection). In the meantime, wash the pollack fillets, drizzle with lemon juice, season with salt, pepper and chilli and place in a baking dish that has been rubbed with butter.
- Drain the tomato juice, mix the chopped tomatoes with the chopped onion, the squeezed garlic and the mozzarella cut into small cubes. Season with salt, pepper, chilli, basil, thyme, rosemary and add a pinch of sugar and breadcrumbs. Spread the tomato and mozzarella mixture evenly on the fish fillet.
- The cooking time is approx. 45 minutes for frozen fish and approx. 30 minutes for fresh fish. Saffron-vegetable-rice or potatoes go well with this.
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