French🐟 Seafood

Baked Black Pollack

Name: Baked Black Pollack
Total time: 1 h
Yield: 6 servings
Cuisine: French
Ingredients: 1250 g black pollack fillet; ~3 tbsp olive oil; ~2-3 sprigs fresh thyme; ~2 sprigs rosemary; ~2-3 bay leaves; ~3-4 cloves crushed garlic; ~1 lemon slices; ~1 tsp fleur de sel; ~½ tsp pepper; 300 g glasswort (pickled weed); 30 g persillade (chopped parsley and shallots); ~3-4 medium zucchini; ~2 tbsp herbs

⏱ 60 min🍽 Serves 6

A simple and elegant baked fish dish featuring black pollack seasoned with olive oil, fresh herbs, lemon, and fleur de sel, served with sautéed glasswort and roasted zucchini—a healthy, budget-friendly family meal.

High-proteinLow-cal

Adapted from a video by Bruno Albouze

Baked Black Pollack – Bruno Albouze

Watch on YouTube

Ingredients

black pollack fillet1250 g
olive oilfor seasoning and baking~3 tbspest.
fresh thyme~2-3 sprigsest.
rosemary~2 sprigsest.
bay leaves~2-3est.
crushed garlic~3-4 clovesest.
lemon slices~1est.
fleur de sel~1 tspest.
pepper~½ tspest.
glasswort (pickled weed)naturally salted; account for this when seasoning

Steps

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1
Season the black pollack fillet generously with olive oil, fresh thyme, rosemary, bay leaves, crushed garlic, lemon slices, fleur de sel, and pepper.
2
Place the seasoned fish in a preheated 220°C (430°F) oven and bake for 8 minutes. Be careful not to overcook, as lean fish is unforgiving.
3
Rinse the glasswort and sauté it quickly with the persillade (chopped parsley and shallots mixture).
4
Wash the zucchini, cut them in half, and season generously with olive oil, fleur de sel, pepper, fresh herbs, and crushed garlic.
5
Place the seasoned zucchini in a preheated 220°C (430°F) oven and roast for approximately 45 minutes until cooked through.
6
Plate the baked black pollack with the sautéed glasswort and roasted zucchini. If desired, serve with steamed potatoes, rice, or pasta as an accompaniment.

Baked Black Pollack

Ingredients

Steps

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