Baked pollack with olive and tomato cap

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3.6 9
Our catch of the day is saithe à la Mediterranean, with a deliciously spicy topping of pesto, tomatoes and black olives.
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 Pieces (approx. 125 g each) Saithe fillet
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground black pepper
  • 6 Tl green pesto
  • 3 Tomatoes
  • 30 g black olives without stone
  • 4 TSP Olive oil

Directions

  1. 1

    Wash the fish, dab dry, sprinkle with lemon juice and season with salt and pepper. Place the fish side by side in an ovenproof dish. Spread with 1 1/2 tsp. pesto each. Clean, wash and slice the tomatoes.

  2. 2

    Cut the olives into slices.

  3. 3

    Place the tomatoes on the fish in a fan shape. Sprinkle with olives and season with salt and pepper. Sprinkle with 1 teaspoon of oil on each. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes.

  4. 4

    After about half of the baking time, drip some of the resulting liquid over the tomato toppings. Bake until done, remove from the oven. Baguette tastes good with it.

Nutrition Facts

KCAL
210 kcal
CARBS
2 g
FATS
12 g
PROTEINS
24 g