Pan-fried pollock with zucchini and tomatoes

Main Dish
4 servings
10 min
10 min
Very Easy


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


  • 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.


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


Rate this recipe:
Generate another secure code = 

Related recipes