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🍽️ Pollack fillets wrapped in Parma ham

291 kcal · 30 min · 4 servings

Ingredients

• 340 g Pollock Fillet (2 Pollock Fillets)
• Pepper
• 2 Slices Parma Ham (thinly sliced)
• 300 g Zucchini (1 Zucchini)
• 1 Garlic Clove
• 2 tbsp Olive Oil
• 3 tbsp dry Vermouth (or black tea)
• 100 ml White Wine (or Pear Juice)
• 100 ml classic Vegetable Broth
• Salt
• 2 Stalks Mint

Instructions

1. 1. Rinse the pollack under running water.
2. 2. Pat the fillets dry with kitchen paper.
3. 3. Season the fish with black pepper.
4. 4. Wrap each fillet tightly in a slice of Parma ham.
5. 5. Secure the wrapping with a wooden toothpick if necessary.
6. 6. Wash the zucchini under running water.
7. 7. Dry the zucchini and trim off the ends.
8. 8. Slice the zucchini lengthwise into thin slices.
9. 9. Peel the garlic clove.
10. 10. Slice the garlic into thin pieces.
11. 11. Heat one tablespoon of oil in a wide pot over medium heat.
12. 12. Sauté the garlic briefly until it becomes translucent.
13. 13. Add the zucchini slices to the garlic.
14. 14. Sauté the vegetables for one minute while stirring.
15. 15. Pour in the vermouth, white wine, and broth.
16. 16. Let the mixture simmer covered for six minutes over medium heat.
17. 17. Season the vegetables with salt and pepper.
18. 18. Keep the vegetables warm on the stove.
19. 19. Heat the remaining oil in a pan over high heat.
20. 20. Sear the fish pieces on each side.
21. 21. Place the fish on a greased baking sheet if necessary.
22. 22. Preheat the oven to 180 degrees Celsius conventional heat.
23. 23. Bake the fish in the oven for six minutes.
24. 24. Wash the mint under running water.
25. 25. Shake the mint dry.
26. 26. Pluck the mint leaves from the stems.
27. 27. Chop the mint leaves roughly.
28. 28. Fold the mint into the warm zucchini vegetables.
29. 29. Distribute the vegetables onto the plates.
30. 30. Place the baked fish fillets on top.

Nutrition per serving

• kcal: 291
• Protein: 41 g · Fett/Fat: 10 g · Carbs: 4 g