Summary

Ingredients

• 3 pollack fillet (s)
• 1 tablespoon oil

For the sauce:

• 1 large onion (s)
• 1 tablespoon oil
• 3 cloves garlic
• 400 g tomato (s)
• 350 g zucchini, rated
• 1 bell pepper (s)
• 3 tablespoon ajvar, hot or mild or mixed
• 60 ml heavy cream
• 1 pinch (s) sugar
• salt and pepper
• Herbs, Italian, fresh, e.g., sage, thyme, marjoram, oregano, rosemary

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Instructions

1. Start with the sauce and peel and dice the onion. Steam the onion cubes in oil until translucent. Wash, halve, core and dice the peppers. Add the peppers, zucchini and garlic to the onions. Sauté briefly and add tomatoes, cream and ajvar. Chop the herbs and add them. Season with sugar, salt and pepper and let simmer if necessary.
2. The pollack fillet can be fried about halfway through the cooking time of the vegetables, as it is ready in about 6 minutes. Put the vegetables on the plates and put the fish on top.
3. Potato thalers, potatoes or even rice go well with it.