Pollock with tomatoes and fennel

Pollock with tomatoes and fennel

15 ratings

Rebecca, enthusiastic cook


„Serving flavorful fish has never been easier and faster. I love this variation also with turbot.“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
250 g
couscous
600 g
pollock
400 g
tomatoes
1
fennel
½
lemon
1 clove
garlic
1 tbsp
balsamic vinegar (white)
20 ml
white wine
salt
pepper
olive oil for frying
Metric
Imperial
  • 250 g couscous
  • 600 g pollock
  • 400 g tomatoes
  • 1  fennel
  • ½  lemon
  • 1 clove garlic
  • 1 tbsp balsamic vinegar (white)
  • 20 ml white wine
  • salt
  • pepper
  • olive oil for frying

Utensils

  • large frying pan with lid
  • small pot with lid
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Pinot Gris, dry, 2010
A dry Pinot Gris flatters the taste of the fish without suppressing its gentle flavors. The wine possesses a hint of green nuts, fine almonds, and bright fruit.

Nutrition per serving

Cal
253
Protein
34g
Fat
3g
Carb
22g

Step 1/4

Allow couscous to stand and cook in boiled water according to package instructions and set aside.
  • 250 couscous
  • small pot with lid

Allow couscous to stand and cook in boiled water according to package instructions and set aside.

Step 2/4

Mince garlic. Cut tomatoes into wedges. Finely slice lemon and fennel.
  • 1 clove garlic
  • 400 tomatoes
  • ½ lemon
  • 1 fennel
  • cutting board
  • knife

Mince garlic. Cut tomatoes into wedges. Finely slice lemon and fennel.

Step 3/4

Sauté fennel in some olive oil for approx. 3 – 4 min. until translucent, add garlic and sauté for 30 sec. Add tomatoes and cook for an additional 3 – 4 min. Season with salt and pepper. Deglaze pan with vinegar and wine.
  • olive oil for frying
  • 1 tbsp balsamic vinegar (white)
  • 20 ml white wine
  • large frying pan with lid
  • cooking spoon

Sauté fennel in some olive oil for approx. 3 – 4 min. until translucent, add garlic and sauté for 30 sec. Add tomatoes and cook for an additional 3 – 4 min. Season with salt and pepper. Deglaze pan with vinegar and wine.

Step 4/4

Place pollock on top of the tomato fennel mixture. Top each piece of fish with a slice of lemon, season with salt and pepper and cook covered over medium heat for approx. 8 – 10 min. until the pollock is opaque throughout. Serve over couscous.
  • 600 pollock
  • salt
  • pepper

Place pollock on top of the tomato fennel mixture. Top each piece of fish with a slice of lemon, season with salt and pepper and cook covered over medium heat for approx. 8 – 10 min. until the pollock is opaque throughout. Serve over couscous.