Baked black pollack with sauteed glasswort and roasted zucchini
Bruno Albouze · ♥ 586 likes · 13.5K views · 2 min video
Read about zucchini and summer squash in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1250 g black pollack filet
- 300 g glasswort
- 30 g persillade
Season the fish fillet generously with olive oil, fleur de sel, pepper and herbs, lay on lemon slices and add more olive oil.
- olive oil
- fleur de sel
- pepper
- herbs
- lemon slices
Bake at 430F for 8 minutes; do not overcook lean fish.
- zucchini
Wash the glasswort and give it a quick saute with persillade.
Season the zucchini generously with olive oil, fleur de sel, pepper, herbs and crushed garlic, and roast at 430F for about 45 minutes.
- crushed garlic
Serve the fish with the glasswort and roasted zucchini; add steamed potatoes, rice or pasta if wanted.