Pollock with Summer Squash and Spinach

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Pollock with Summer Squash and Spinach
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
4 Pollock (each 130 grams)
3 Eggplant
3 zucchini
100 grams Baby spinach
8 tomatoes
salt
freshly ground peppers
400 milliliters dry white wine
4 tablespoons olive oil
4 tablespoons Pesto
fresh Cress (for garnish)
How healthy are the main ingredients?
olive oilEggplantzucchinitomatosaltCress

Preparation steps

1.

Rinse the pollock filets and pat dry with paper towels. Rinse eggplants and summer squash, trim and slice. Rinse the spinach and shake dry. Rinse the tomatoes and cut into large cubes. Preheat the oven to 210°C (approximately 410°F) convection.

2.

Divide the vegetables and the tomatoes in a baking dish. Season with salt and pepper and pour in the white wine. Season fish fillets with salt and pepper and spread on the vegetables. Drizzle with olive oil, cover dish with aluminum foil and cook for 30-35 minutes in a preheated oven.

3.

Arrange the fish and vegetables on plates and drizzle with the pesto. Garnish with fresh cress and serve hot.