Summer is definitely arrived in Shanghai! After a “not so hot” June, we are now suffering 35+ celsius. Walking around has become impossible and my appetite has dropped almost to zero.
With this heat seafood, salads and fresh fruit is the way to go, at least for me.
The other day I made myself this very simple pollock fillet. If you don’t have an oven, you can skip the baking part and just cook it in a skillet.
Ingredients (serves 2):
- 300 gr Alaskan Pollock fillets
- 3/4 cup eggplant, cubed
- 2 tbsp + 1 tsp olive oil
- 1/4 cup breadcrumb
- 1 clove garlic
- 8 cherry tomatoes
- 2 tbsp black olives
- 1 tbsp parsley, chopped
- salt and pepper
Let the pollock fillet defrost overnight
Wash it and season it with salt and pepper, then sprinkle both sides with breadcrumb
In a french oven heat up oil and garlic, add the fish fillet and cook for a couple of minutes on both sides
Add the eggplant (cut into cubes), tomatoes (cut in half) and black olives. Drizzle the top with 1 tsp of olive oil
and bake at 200 C for 20 to 30 min or until veggies and fish get a nice golden color. 5 min before is done, sprinkle some freshly chopped parsley
Serve it up and enjoy!