Tomato Crusted Baked Pollock

Take the pollock out of the freezer and let defrost. Preheat the oven to 400 °F.

• 10.6 oz Pollock, frozen

Finely chop the parsley and garlic, dice the tomatoes and put everything in a bowl.

• 0.7 oz Tomatoes, sun-dried
• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
• ½ Garlic clove (~ 0.1 oz)

Grate the Parmesan and add to the bowl with bread crumbs and butter. Mix well and season with salt and pepper.

• 1 ⁠½ Tbsp Bread crumbs
• 0.4 oz Parmesan cheese
• 2 tsp Butter
• Salt
• Black pepper

Grease a baking dish with olive oil. Season the pollock from both sides with salt and pepper. Place in the baking dish and sprinkle with lemon juice.

• 2 tsp Olive oil
• Salt
• Black pepper
• ½ Lemon (~ 1 oz)

Spread the crumble mixture on the pollock and press on firmly.

Add the chopped tomatoes to the baking dish and season with salt and pepper.

• 3.5 oz Tomatoes, diced, canned
• Salt
• Black pepper

Bake the pollock for approx. 15 minutes until the crust is golden brown.

Cook the rice according to the package instructions and serve with the pollock and sauce.

• 1⁄3 cup Rice

Enjoy your meal!