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🍽️ Baked Pollack on a Bed of Tomatoes

332 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Sea bream (ready for cooking, headless, 1 Sea bream)
• 700 g Tomatoes (red, yellow and green)
• 1 bunch Spring onions
• 1 bunch Basil
• Salt
• Pepper
• 3 tbsp Olive oil (best quality)
• 125 ml dry white wine (or fish stock)
• 1 Lemon

Instructions

1. 1. Rinse the pollack under cold water.
2. 2. Pat the fish dry with kitchen paper or a clean cloth.
3. 3. Wash the tomatoes thoroughly.
4. 4. Cut out the hard stem areas of the tomatoes in a wedge shape.
5. 5. Slice the tomatoes into thick rounds.
6. 6. Line a baking tray with baking paper.
7. 7. Arrange the tomato slices on the prepared tray.
8. 8. Clean the spring onions and wash them.
9. 9. Slice the spring onions into thin rings.
10. 10. Distribute the onion rings evenly over the tomato slices.
11. 11. Wash the basil.
12. 12. Shake the basil dry.
13. 13. Season the vegetables with salt and pepper.
14. 14. Drizzle the oil over the vegetables.
15. 15. Strip half of the basil leaves from the stems.
16. 16. Place the basil stems on top of the vegetables.
17. 17. Place the pollack on top of the tomato slices.
18. 18. Lightly salt the fish.
19. 19. Pour the white wine or fish stock over the fish.
20. 20. Preheat the oven to 180 °C (160 °C for fan-assisted or gas mark 2-3).
21. 21. Place the tray in the preheated oven.
22. 22. Bake the fish for about 25 minutes.
23. 23. Check if the fish is cooked: the back bone should pull out easily and the skin should peel off simply.
24. 24. Strip the remaining basil leaves from the stems.
25. 25. Chop the basil leaves roughly.
26. 26. Cut the lemon in half.
27. 27. Squeeze the lemon juice directly over the finished fish.
28. 28. Sprinkle the chopped basil over the fish.
29. 29. Serve the dish directly on the baking tray.

Nutrition per serving

• kcal: 332
• Protein: 49 g · Fett/Fat: 9 g · Carbs: 9 g