Pollock in Tomato and Olive Sauce

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Pollock in Tomato and Olive Sauce
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
500 grams Pollock (skin-on)
1 tablespoon vegetable oil
1 tablespoon butter
salt
peppers
2 tablespoons lemon juice
Pastry flour (for dusting)
1 tablespoon Tomato paste
1 pinch sugar
250 milliliters Tomato juice
1 shallot
2 tablespoons chopped parsley
75 grams black Olives (pitted)
parsley (for garnish)
How healthy are the main ingredients?
OliveTomato pasteparsleysugarsaltshallot

Preparation steps

1.

Sprinkle the fish fillets with lemon juice and let stand for 5 minutes. Peel the shallot and very finely chop. Pat the fish fillets dry, season with salt and pepper and dust with flour. Heat the oil and butter in a large frying pan and sear the fish on both sides quickly. Remove from the pan and keep warm.

2.

Add the shallots and sweat until translucent. Add the tomato paste, sugar, tomato juice, parsley and olives and season with salt and pepper. Add the fish and briefly heat in the sauce. Serve garnished with parsley.