Steamed Pollock on a Bed of Veggies

Take the pollock out of the freezer and let defrost.

• 10.6 oz Pollock, frozen

Coarsely chop the shallot, finely slice the fennel and cut the carrots into thin approx. 1 ⁠½ in long strips.

• 1 Shallot (~ 0.9 oz)
• 1 Fennel bulb (~ 8.3 oz)
• 2 Carrots (~ 6.7 oz)

Heat the olive oil in a non-stick frying pan over medium heat. Add the vegetables and fry until the onions turn translucent.

• 1 tsp Olive oil

Add the fish. Pour in the vegetable broth until the vegetables are completely covered. If you don't have enough vegetable broth add water until the vegetables are completely covered.

• 2 cups Vegetable broth
• Water

Let simmer for approx. 10-12 minutes.

Chop the parsley. Drain the vegetable broth and serve the fish with vegetables. Season with salt and pepper and drizzle with the lemon juice.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• Salt
• Black pepper
• ½ Lemon (~ 1 oz)

Enjoy your meal!