If you have a surplus of winter vegetables and want to make a hearty and healthy dish that will combine all their robust flavors, then try this recipe for Pollock Fillets with Vegetables and Violet Jam. This recipe is perfect beside a hearty main dish or with any sandwich. The vegetable-packed dish needs to sit for a while before serving so the flavors can combine into a tantalizing taste that is out of this world.

Ingredients

  • 1 carrot (peeled and chopped)
  • 1 shallot (finely chopped)
  • 1/2 fennel bulb (diced)
  • olive oil
  • pink peppercorns
  • 5 teaspoons jam (violet)
  • salt
  • 2 pollock fillets

Directions

  1. Preheat oven to 350 F.
  2. In a large skillet, heat 1 tbsp. olive oil and saute carrots, shallots and fennel.
  3. Add pink peppercorns, 3 teaspoons violet jam and salt. Stir.
  4. Cook until tender but still crunchy.
  5. Meanwhile, place fish on a baking sheet lined with parchment paper.
  6. Drizzle with olive oil, and season with salt and pepper.
  7. Bake for about 25 minutes until cooked through.
  8. Serve fish on top with sauteed vegetables and garnish with remaining violet jam.
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