Pollock fillet
Description
The recipe won't take much time. The fillet is cooked in two stages: first seared, then baked with vegetables. This double cooking method will give you fish that's slightly crispy on the outside and tender on the inside. Serve hot.
Instructions
- 1
Step 1
Slice the onion into rings. Melt 2 tablespoons of butter in a skillet over low heat, then add the onion, stir, and cook, stirring occasionally, for about 30 minutes until golden brown. Add salt and pepper.
- 2
Step 2
Meanwhile, fry 150 g of bacon pieces in a pan over high heat until browned. Mix the cooked onion and bacon together.
- 3
Step 3
Bring water to a boil, add salt, then add 100 g of peas and cook for 30 seconds. Remove the peas from the water and plunge into cold water.
- 4
Step 4
Cut the carrots into thin strips. Place them in the same pot with boiling water and wait until it boils again. Immediately remove and plunge into cold water.
- 5
Step 5
Brush the fillet with olive oil on both sides, season with salt and pepper. Preheat the oven to 200°C. Heat a frying pan, sear the fish for 30 seconds on each side.
- 6
Step 6
Place parchment paper on a baking sheet, approximately three times wider than the fish. Add a layer of onion, then carrots and peas. Place the fish on top.
- 7
Step 7
Fold into a packet. Bake in the oven for about 20 minutes.
- 8
Step 8
Open the packet, divide into portions, and serve immediately.