Petitchef

Pan-fried pollock with zucchini and tomatoes

Main Dish
4 servings
10 min
10 min
Very Easy

Ingredients

Number of serving: 4
1 lb pollock fillets, cut into serving pieces

Emeril?s essence


2 shallots, thinly sliced vertically

2 small zucchini, cut in to ribbons

1 cup cherry tomatoes

Salt and pepper

Preparation

  • Season the fish with Emeril?s essence and set aside while you prepare the vegetables.

    Saute the shallots in butter for about 1 minute, add the zucchini and continue to saute for another minute. Add the tomatoes and cook for another 2-3 minutes. Remove from pan and keep warm.

    In the same pan used for the vegetables, add a little more butter and cook the fish, browning on both sides. Serve with the vegetables and a little mint taboule.

Photos

Pan-fried Pollock with Zucchini and Tomatoes, photo 1Pan-fried Pollock with Zucchini and Tomatoes, photo 2




Rate this recipe:

Related recipes


Recipes

Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chipsImpress your friends with these St Patrick's day recipes!Impress your friends with these St Patrick's day recipes!Make your own Advent calendar with Petitchef !Make your own Advent calendar with Petitchef !

Daily Menu

Receive daily menu: