Pollock in a Skillet

Ingredients

• Pollock fillet 5 oz
• Frozen green bean pods 0 oz
• Carrot 5 oz
• Olive Oil 1½ tablespoons
• Spanish onions 0 oz
• 20% Sour Cream 3 tablespoons
• Rosemary 1 sprig
• Meyer Lemon Juice 2 tablespoons
• Ocean salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Add diced carrots to the heated oil in the skillet (1 tablespoon).

Step 2

After 2–3 minutes, add salt and stir.

Step 3

Reduce heat to medium and cover with a lid.

Step 4

After 5–7 minutes, add peas. Stir.

Step 5

After 2–3 minutes, add coarsely chopped onion.

Step 6

Stir and cover with a lid. Sauté for another 5 minutes, then remove from heat.

Step 7

Cut the pollock into small cubes and drizzle with lemon juice.

Step 8

Add salt and pepper.

Step 9

Add sour cream and mix.

Step 10

Place in the heated oil in the skillet and add a sprig of rosemary.

Step 11

After 3 minutes, cover with a lid and reduce heat to medium.

Step 12

After 10–12 minutes, remove from heat and transfer to a plate.

Step 13

Serve with vegetable chutney.