Pollock with tomatoes and fennel

Step 1/4

• 125 g couscous

• small pot with lid

Allow couscous to stand and cook in boiled water according to package instructions and set aside.

Step 2/4

• ½ clove garlic
• 200 g tomatoes
• ¼ lemon
• ½ fennel

• cutting board
• knife

Mince garlic. Cut tomatoes into wedges. Finely slice lemon and fennel.

Step 3/4

• olive oil for frying
• ½ tbsp balsamic vinegar (white)
• 10 ml white wine

• large frying pan with lid
• cooking spoon

Sauté fennel in some olive oil for approx. 3 – 4 min. until translucent, add garlic and sauté for 30 sec. Add tomatoes and cook for an additional 3 – 4 min. Season with salt and pepper. Deglaze pan with vinegar and wine.

Step 4/4

• 300 g pollock
• salt
• pepper

Place pollock on top of the tomato fennel mixture. Top each piece of fish with a slice of lemon, season with salt and pepper and cook covered over medium heat for approx. 8 – 10 min. until the pollock is opaque throughout. Serve over couscous.

Enjoy your meal!