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Baked Pollock with Carrot Sour-Cream Sauce
Flaky baked pollock fillets topped with golden sautéed onions, carrots and a creamy sour-cream garlic sauce. Restaurant-style result in 30 minutes.
10 min prep / 35 min total
261 kcal
20.1g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 400 gpollock fillets
- pinchsalt
- pinchblack pepper
- vegetable oil
for drizzling
- 1pear
- 1carrot
coarsely grated
- 3 tbspsour cream
2-3 tablespoons
- pinchdry garlic
Instructions
Season 400g pollock fillets with salt and black pepper, drizzle with a little oil and place on a lined tray.
Slice 1 pear and sauté with a little oil until golden.
Coarsely grate 1 carrot and stew with the pear for about with a pinch of salt.
Stir in 2-3 tablespoons sour cream and a pinch of dry garlic and mix well.
Spread the carrot-sour-cream mixture over the fish and bake at 180°C for .
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