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🍽️ Pollack fillets with crispy pesto crust

370 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 2 onions
• 200 g cherry tomatoes
• 1 sprig rosemary
• 5 g butter (1 tsp)
• 300 ml vegetable broth
• salt
• pepper
• 400 g sea bass fillet
• 2 tbsp lemon juice
• 30 g parmesan (1 piece)
• 50 g rolled oats
• 80 g basil pesto (4 tbsp; jar)

Instructions

1. 1. Wash the fennel thoroughly and remove the tough cores. Cut the vegetable into small cubes.
2. 2. Peel the onions and chop them finely as well.
3. 3. Wash the tomatoes under running water.
4. 4. Wash the rosemary and shake it dry to remove excess water.
5. 5. Finely chop the rosemary needles.
6. 6. Heat the butter in a large pan.
7. 7. Add the fennel and onions to the pan.
8. 8. Sauté the vegetables over medium heat for 3 to 4 minutes until soft.
9. 9. Pour in the broth.
10. 10. Let the mixture simmer for 3 to 4 minutes.
11. 11. Add the tomatoes and chopped rosemary to the pan.
12. 12. Season the vegetable mixture with salt and pepper.
13. 13. Transfer the warm vegetable mixture into a baking dish.
14. 14. Rinse the fish fillets under cold water.
15. 15. Pat the fish dry with a kitchen towel.
16. 16. Season both sides of the fish with salt and pepper.
17. 17. Drizzle some lemon juice over the fillets.
18. 18. Place the fish fillets on top of the vegetables in the baking dish.
19. 19. Grate the Parmesan cheese finely.
20. 20. Mix the grated Parmesan with the oat flakes and pesto in a small bowl.
21. 21. Spread the pesto mixture evenly over the fish fillets.
22. 22. Preheat the oven.
23. 23. Set the temperature to 200 °C (180 °C for fan-assisted or gas mark 3).
24. 24. Bake the fish in the oven for 20 to 25 minutes until the crust is golden brown.

Nutrition per serving

• kcal: 370
• Protein: 27 g · Fett/Fat: 22 g · Carbs: 15 g