Baked Pollock in Quick Tomato Sauce
A tomato sauce is a great way to add colour, contrast and flavour to this meal prep friendly seafood dinner.
Servings: 6
Ingredients
- 1200 g pollock filets
- 800 g canned tomatoes
- 1 tbsp tomato paste
- several shallots and garlic cloves
- olive oil, mixed dried herbs, salt and pepper to taste
- 1200 g string beans or vegetables of choice
Instructions
- Start the rice cooker, and preheat the oven to 200C/400F.
- Combine tomatoes, tomato paste, olive oil, shallots, garlic, dried mixed herbs, and salt and pepper in a high-walled, oven-safe container. Mix well.
- Lay fish filets on top of the tomato sauce, season, and bake for 10 minutes or until the fish starts to flake.
- Remove the cooked filets and reserve. Lay in the next batch of raw fish, season and bake.
- While the fish is cooking, wash and cut the beans. Blanche beans in salted water, then drain.
- Sauté beans in olive oil. When done to your liking, switch off the heat, stir in finely minced garlic and a squeeze of lemon juice.
- Combine and serve.