Pollock with Vegetables
Ingredients
- Ingredients
- 700 grams Pollock
- ½ bunch parsley (chopped)
- 1 Tbsp thyme (chopped)
- 1 Tbsp Basil (chopped)
- 2 Tbsps olive oil
- 2 Red onions
- 4 carrots
- 1 bunch scallions
- 2 Fennel bulb
- 2 garlic cloves
- 150 milliliters white wine
- salt
- freshly ground pepper
Preparation steps
Peel the onions and cut into thin rings.
Peel and dice the carrots.
Rinse the scallions, and cut into 2 cm (approximately 3/4-inch) long pieces.
Halve the fennel, brush, remove the stalks and cut into strips.
Peel and halve the garlic cloves.
Add the vegetables to a roasting bag, drizzle with oil, add salt and pepper to taste and pour in white wine.
Mix together the chopped herbs.
Rinse the pollock, pat dry, divide into portions and roll in the herbs. Place herbed pollock into the bag with the vegetables and close. Bake in a preheated oven at 180°C (approximately 350°F) for about 25–30 minutes. Open the bag on one side, drain, and season the fish with salt and pepper to taste. Serve the fish atop the vegetables, using the remaining liquid as a sauce.
