Pollack Fillet from Pan

Summary

Ingredients

• 750 g fish fillet (s), (pollack fillet)
• 1 large onion (s)
• 1 clove (s) garlic, fresh
• 1 dash sweet cream
• Splash lemon juice
• Pepper, black, ground or grilled
• Butter, for frying
• 3 tomato (s)
• 1 stalk rosemary (alternatively dried, stripped)
• Salt, (fleur de sel)
• Flour

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Instructions

1. Rinse the large pollack fillet under running water and pat dry. Drizzle with lemon juice, season with salt. Put aside.
2. Peel the onion and garlic, chop finely, sauté in a large pan with butter on a high flame and sauté until translucent. Add a sprig of rosemary.
3. In the meantime, flour the pollack fillet well on both sides, then add to the pan. Fry uncovered for 3 to 4 minutes on both sides.
4. Cut the tomatoes into small pieces, sprinkle with diced garlic if necessary, and place in the pan on both sides of the saithe. Season with dried rosemary if desired.
5. When both sides of the fish have browned well, add a dash of cream and let it simmer for another 3 to 4 minutes under the pan lid.
6. Pepper to taste.
7. Remove the pollack with tomatoes and the rosemary stalks from the pan and arrange on a large plate.
8. This dish is suitable for consumption `pure` as well as with (satiating) side dishes such as. B. Rice.