Pan-fried pollock with zucchini and tomatoes

Name: Pan-fried pollock with zucchini and tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: En
Ingredients: 1 lb pollock fillets, cut into serving pieces; Emeril?s essence; Butter; 2 shallots, thinly sliced vertically; 2 small zucchini, cut in to ribbons; 1 cup cherry tomatoes; Salt and pepper

Pan-fried Pollock with Zucchini and Tomatoes - photo 2

Main Dish

4 servings

Very Easy

20 min

Ingredients

1 lb pollock fillets, cut into serving pieces
Emeril?s essence
Butter
2 shallots, thinly sliced vertically
2 small zucchini, cut in to ribbons
1 cup cherry tomatoes
Salt and pepper

Preparation

Preparation10 min

Cook time10 min

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.

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