Pollock with tomatoes and fennel

Based on 23 ratings
Julie

Julie

Editor-in-Chief

Difficulty

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

Ingredients

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

Utensils

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

Nutrition per serving

Cal
253
Protein
34 g
Fat
3 g
Carb
22 g
  • Step 1/4

    Allow couscous to stand and cook in boiled water according to package instructions and set aside.
    • 250 g 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 g tomatoes
    • ½ lemon
    • 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 g 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.