Baked pollack with olive and tomato cap

Name: Baked pollack with olive and tomato cap
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Pieces (approx. 125 g each) Saithe fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 6 Tl green pesto; 3 Tomatoes; 30 g black olives without stone; 4 TSP Olive oil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

Our catch of the day is saithe à la Mediterranean, with a deliciously spicy topping of pesto, tomatoes and black olives.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Pieces (approx. 125 g each) Saithe fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
6 Tl green pesto
3 Tomatoes
30 g black olives without stone
4 TSP Olive oil

Directions

1
Wash the fish, dab dry, sprinkle with lemon juice and season with salt and pepper. Place the fish side by side in an ovenproof dish. Spread with 1 1/2 tsp. pesto each. Clean, wash and slice the tomatoes.
2
Cut the olives into slices.
3
Place the tomatoes on the fish in a fan shape. Sprinkle with olives and season with salt and pepper. Sprinkle with 1 teaspoon of oil on each. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes.
4
After about half of the baking time, drip some of the resulting liquid over the tomato toppings. Bake until done, remove from the oven. Baguette tastes good with it.