Pollock fillet with spicy paprika poking

Name: pollock fillet with spicy paprika poking
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 lemon cleaned up; 600 g coalfish thawed; 3 el sundried tomato tapenade; 0,5 tl ground cumin (djinten); ground chili pepper mill; 3 roasted peppers out of pot; 3 el green olives without pit; 2 el capers leaked out

A tasty recipe. The main course contains the following ingredients: fish, lemon (scrubbed), coalfish (thawed), sundried tomato tapenade, ground cumin (djinten), ground chilli (millet), roasted peppers (from pot), green olives (without pit) and capers ( drained).

Ingredients

Kitchen Stuff

small oven dish, greased

Directions

Preheat the oven to 150 ° C. Grate the yellow skin thinly from the lemon and squeeze out the fruit. Cut the fish into 4 equal slices. Rub the fish with salt and pepper and a little bit of lemon juice. Place the pieces of fish in the oven dish.
In a bowl, stir in the tapenade with 2 tbsp water, cumin and lemon juice and chilli pepper to taste. Cut the peppers into small pieces and mix them with the olives and the grated lemon zest through the tapenade. Spoon this on the fish.
Cover the dish with aluminum foil. Place the dish on the grate in the middle of the oven and let the fish cook in approx. 20 min. Spread the fish with paprika over 4 warm plates and sprinkle the capers over it. Delicious with couscous, stewed carrot and chopped fresh coriander.