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🍽️ Pollock with Rice

554 kcal · 30 min · 4 servings

Ingredients

• 300 g pollock fillet
• 1 onion
• 1 garlic clove
• 1 lime
• 1 tsp mustard
• 3 tbsp olive oil
• 100 g rice
• 100 ml tomato juice
• 100 ml vegetable broth
• 1 bunch coriander
• 3 tbsp sour cream
• salt
• pepper
• cumin

Instructions

1. 1. Rinse the lime under hot water.
2. 2. Grate the zest of the lime using a zester.
3. 3. Cut the lime in half.
4. 4. Squeeze the juice from one half of the lime.
5. 5. Cut the other half of the lime into wedges.
6. 6. Whisk the mustard, lime juice, 2 tablespoons of olive oil, salt, and pepper in a small bowl.
7. 7. Rinse the fish under running water.
8. 8. Pat the fish dry with kitchen paper.
9. 9. Cut the fish into portion-sized pieces.
10. 10. Place the fish pieces in a shallow baking dish.
11. 11. Pour the lime sauce over the fish.
12. 12. Peel the onion.
13. 13. Cut the onion into thin slices.
14. 14. Heat the remaining olive oil in a pan.
15. 15. Fry the onion slices in the oil.
16. 16. Peel the garlic.
17. 17. Press the garlic directly into the pan with the onions.
18. 18. Add the rice to the pan.
19. 19. Fry the rice briefly with the onions and garlic.
20. 20. Season the rice with salt and pepper.
21. 21. Pour the tomato juice over the rice.
22. 22. Pour the vegetable broth over the rice.
23. 23. Cover the pan with a lid.
24. 24. Let the rice cook on low heat for 20 minutes.
25. 25. Rinse the coriander under cold water.
26. 26. Pick the coriander leaves off the stems.
27. 27. Divide the amount of coriander leaves in half.
28. 28. Finely chop one half of the coriander leaves.
29. 29. Whisk the sour cream with some cumin, salt, and pepper.
30. 30. Fold the finely chopped coriander leaves into the sour cream.
31. 31. Switch the oven to the grill function.
32. 32. Place the baking dish with the fish under the grill.
33. 33. Bake the fish for about 8 minutes until golden brown.
34. 34. Divide the tomato rice among the plates.
35. 35. Place the fish fillets on the rice.
36. 36. Add a dollop of the coriander sour cream mixture to each plate.
37. 37. Garnish the dishes with the lime wedges.
38. 38. Garnish the dishes with the remaining fresh coriander leaves.

Nutrition per serving

• kcal: 554
• Protein: 35 g · Fett/Fat: 25 g · Carbs: 45 g