Yellow Pollack Fillet w. crumble on the top & fennel on the side
So far, I've always cooked something that could represents a meal on its own like chicken curry, a soup or a ceviche, but never a complete meal composed of a protein with some veggies on a side. Therefore, this time I chose to cook a fish that I've never cooked before: yellow pollack, a white fish similar to the cod fish but with a better taste. To add an extra taste, on top of the fish, I've made a crumble composed of coriander, coconut, ginger, lemon and almond flour. This mixture was crazy delicious and made the fish tastes even better. On the side, I cooked some fennel and onions drizzled with some olive oil and lemon juice. A healthy, light but satisfying meal that is perfect for a romantic dinner.
Recipe for 2 persons - 30 minutes
- 2 fillets yellow pollack
- 1/2 white onion
- 3 tablespoons of organic olive oil
- 1/2 freshly squeezed lemon juice
- 1 handful of shredded coconut
- 1 handful of almond flour
- 1 handful of coriander, chopped
- 1 lemon zest
- 10 grams of ginger, grated
- 2 tablespoons of coconut oil
- Salt & pepper
- 1 tablespoon of olive oil
- 1 fennel, chopped
- 1/2 onion, chopped
- Salt & pepper
- Preheat the oven at 180°C
- On a baking tray, drizzle with a bit a olive oil and dispose half of the onion.
- Place the pollack filet and drizzle with the lemon juice.
- Now, prepare the crumble: In a bowl, add all the dry crumble ingredients and stir well. Add the melted coconut oil and mix well until every ingredient is coated. It should create a crumble paste.
- Dispose with your hand or with a spoon the mixture on top of the pollack filets. Add 4 tablespoons of water into tray and put it in the oven for 20 minutes.
- Meanwhile, prepare the side dish: On a sauce pan on medium heat, add 1 tablespoon of olive oil and the chopped onion. Once transparent, add the chopped fennel, cover the pan with a lid and cook it for 10 minutes, stirring every two minutes. Once ready, it should look like a "compotée".
- Once the fish cooked, dispose your fillet on a plate, add two tablespoons of fennel compotée, a bit of onion and drizzle with the warm olive oil/lemon juice present on the baking tray. Bon appétit