Pollock Fillet with Nut Sauce

Name: Pollock Fillet with Nut Sauce
Prep time: 1 h
Total time: 1 h
Cuisine: Author's
Ingredients: Orange Bell Peppers 2 pieces; White bread 2 pieces; Hazelnut 1.8 oz; Olive Oil 4 spoons; Garlic 1 clove; Smoked salt 1 tablespoon; Apple Cider Vinegar 1 tablespoon; Parsley 4 sprigs; New Potatoes 2 lbs; Vegetable Oil 2 spoons; Pollock fillet 28.2 oz; Wheat Flour to taste; Salt to taste; Ground Black Pepper to taste

Main Dishes | Author's cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This recipe is inspired by Spanish flavors — in a romesco nut sauce, the Spanish typically bake their beloved cod fillet. Pollock, as a representative of the same family, looks just as appealing; the key is to blend all the sauce ingredients until they reach a consistency almost like sour cream. This way, the nutty richness and crunchiness will blend with the tenderness and roasted sweetness of the peppers, creating an ideal setting for any budget-friendly fish.

Ingredients

Orange Bell Peppers - 2 pieces
White bread - 2 pieces
Hazelnut - 1.8 oz
Olive Oil - 4 spoons
Garlic - 1 clove
Smoked salt - 1 tablespoon
Apple Cider Vinegar - 1 tablespoon
Parsley - 4 sprigs
New Potatoes - 2 lbs
Vegetable Oil - 2 spoons
Pollock fillet - 28.2 oz
Wheat Flour - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 10

Cut into serving pieces, coat in flour, and shake off the excess.

Step 11

Heat vegetable oil in a skillet and fry the fillet until cooked through, about 2–3 minutes on each side.

Step 12

Season the fillet generously with the nut sauce and serve it with potatoes.

Step 2

Place the peppers on a baking sheet and transfer them to a preheated oven at 356°F (350 degrees Fahrenheit) for 35–40 minutes, until the peppers are soft and the skin is blistered and charred.

Step 3

Remove the crust from the bread, cut it into small pieces, drizzle with olive oil, and spread them out on a separate baking tray. Place the hazelnuts nearby (without mixing them in). Put it in the oven 15 minutes before taking out the peppers.

Step 4

Transfer the peppers to a bowl and cover them with plastic wrap or a lid to let them cool. This will make it easier to remove the skin. Then, peel the peppers and remove the seeds.

Step 5

Lightly cool the hazelnuts, place them in a bag, and squeeze them with your hands to remove the skins. Alternatively, you can transfer them to a large bowl, cover it, and shake; the effect will be the same.

Step 6

Place the flesh of the peppers into a blender, add hazelnuts, bread, garlic, paprika, vinegar, and half of the parsley leaves. Blend into a coarse crumb.