Pollock delicioso
Serves 4
Ingredients
750 g pollock, filleted and skinned
3 onions
40 g butter
500 g tomatoes
Juice of 1/2 a lemon
Salt
Pepper
100 ml milk
10 g breadcrumbs
2 tbsp parsley, chopped
Method
Slice the onions finely then sauté them
in half the butter. Slice the tomatoes.
Pat the fish dry with kitchen paper then
drizzle with lemon juice and season
with salt and pepper.
Put the onions in a greased ovenproof
dish (C 26 cm). Arrange the tomatoes
on top and season with salt and
pepper.
Arrange the fish on top. Melt the
remaining butter, add the milk and pour
over the fish. Sprinkle with
breadcrumbs and bake. Before serving
garnish with chopped parsley.
Recommended settings
H 6x0x H 6x6x H 6x9x
Oven function d
Temperature 160–180
Heating-up
phase
Rapid
Shelf level 1 2 1
Number/type of
bursts of steam
2/time controlled
Amount of water See display
1st burst of
steam
Release after 5 minutes
2nd burst of
steam
Release after 15 minutes
Duration 30–40
Tips
Salmon fillet can be used for this recipe
instead of Pollock.
Fish
83
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