|1 tbsp||balsamic vinegar (white)|
|20 ml||white wine|
|olive oil for frying|
Allow couscous to stand and cook in boiled water according to package instructions and set aside.
Mince garlic. Cut tomatoes into wedges. Finely slice lemon and fennel.
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.
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.