Pollack Provencal
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 port. Fish fillet (s)
- 2 onions)
- 2 bell peppers, green and yellow
- 100 g olives, black
- 200 g feta cheese
- 20 cherry tomato (s)
- 1 lemon (s), untreated
- 4 clove (s) garlic
- 8 tablespoon olive oil
- Salt and pepper, sugar
- 3 teaspoons tomato paste
- 500 ml vegetable stock
- 125 ml sparkling wine
- 1 bay leaf and a sprig fresh thyme
Print Recipe
Pin Recipe Instructions
- Rub the zest from the lemon, squeeze the lemon, mix both with 4 tablespoons of olive oil and marinate, salt and pepper the saithe with it. Then in the refrigerator for 1 hour.
- Peel the onion, cut into slices and sauté in 4 tablespoons of olive oil. Quarter the garlic, cut the peppers into pieces the length of a small finger and add both when the onions are translucent. Stir in the tomato paste and let it brown. Quarter the tomatoes and add them. Deglaze with the sparkling wine, then pour in the broth, add a bay leaf and fresh thyme. Chop the olives and feta and add them.
- Preheat the oven to 160 degrees. Put the sauce in a large roasting pan, add the saithe and marinade to the roasting pan and cook for 35 minutes.
- It goes well with yellow-green pasta and a very dry white wine.
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