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Baked Black Pollack – Bruno Albouze
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Here is the perfect budget family meal. Simply baked with olive oil, herbs, lemon, salt and pepper, the fish is then topped with sautéed glasswort and accompanied with roasted zucchini.
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Yields 6.
Baked Black Pollack Filet
1250g black pollack filet or similar white fish.
Olive oil, fresh thyme, rosemary, bay leaves, crushed garlic, lemon slices, fleur de sel and pepper.
Method:
Season fish and bake at 430ºF/220ºC for 8 minutes.
Roasted Zucchini
Olive oil, herbs, crushed garlic, salt and pepper.
Wash zucchini, cut in half, season and bake at 430ºF/220ºC for ≈45 minutes.
Sautéed Glasswort
300g Glasswort*
30g Persillade (chopped parsley and shallots) to season.
*Be aware that Glasswort (pickled weed) is naturally salted.
ADD ME ON:
Yields 6.
Baked Black Pollack Filet
1250g black pollack filet or similar white fish.
Olive oil, fresh thyme, rosemary, bay leaves, crushed garlic, lemon slices, fleur de sel and pepper.
Method:
Season fish and bake at 430ºF/220ºC for 8 minutes.
Roasted Zucchini
Olive oil, herbs, crushed garlic, salt and pepper.
Wash zucchini, cut in half, season and bake at 430ºF/220ºC for ≈45 minutes.
Sautéed Glasswort
300g Glasswort*
30g Persillade (chopped parsley and shallots) to season.
*Be aware that Glasswort (pickled weed) is naturally salted.
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