Tomato Olive Pollock
Veracruz-style pollock with olives, capers and lime. Makes 2 servings.
30 min · Serves 2 · Pescatarian · ≈216 kcal per serving · ≈26 g protein
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Ingredients
- 280g raw Alaska pollock fillet
- 300g tinned chopped tomatoes
- 30g pitted olives
- 15g capers
- 100g onion
- 6g garlic
- 3g fresh red chilli
- 15g lime juice
- 10g vegetable oil
- 3g salt
Method
- Soften onion and garlic in oil; add tomatoes, olives, capers and chilli; simmer 8 minutes.
- Nestle pollock into sauce; cover and cook 8 minutes until flaky.
- Finish with lime juice.
Contains: fish.
This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.