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Pan-fried Pollock with mustard crust accompanied by potatoes and red peppers saudéed in thyme
2019-09-10
https://www.metro.ca/userfiles/image/recipes/lieu-noir-poele-droute-moutarde-11113.jpg
PT20M
PT12M
PT35M
Potatoes and red peppers sautéed in thyme:Preheat the oven to 400°F.Set a medium skillet over medium heat and add the butter and olive oil.Add the potatoes and red pepper strips, and fry till lightly browned. Add the thyme, salt and pepper, then put the skillet in the oven. Bake the potatoes and red peppers for 12 minutes, stirring occasionally. The potatoes are ready when tender.Pollock:Into three separate bowls, place the flour, well-beaten eggs and mix of breadcrumbs, two mustards and ground pepper.Pat dry the fish fillets, then dust with flour. Dip them in the beaten eggs, then cover in the breadcrumb and mustard mix.Heat a skillet and add the olive oil (¼ cup / 60 mL). Fry the fillets in the hot oil for approximately 6 minutes per side, then drain on paper towel.Serve the fish fillets on plates, accompanied by the sautéed potatoes and red pepper strips.Additional notes:The fillets can be halved crosswise and fried separately. This will cook two pieces that are of different thicknesses more evenly.If pollock is not available at Metro, you can replace it with haddock, black sea bass or black cod.Double the quantity of yellow mustard seeds if black mustard seeds aren’t available at your Metro store.Source: Metro
4
Metro
0
0
0
0
fish
6 2/3 oz (180-200 g) pollock (4 fillets)
2/3 cup (160 ml) all purpose flour
2 eggs
1 cup (250 ml) breadcrumbs
2 tablespoon (30 ml) yellow mustard seeds
2 tablespoon (30 ml) black mustard seeds
1 tablespoon (15 ml) freshly ground pepper
1/4 cup (60 ml) olive oil for cooking
potato and red peppers sautéed in thyme
6-8 small potato cut into quarters
1 red pepper sliced into strips
2 tablespoon (30 ml) butter
1 tablespoon (15 ml) olive oil
2 teaspoon (10 ml) fresh thyme leaves
To taste salt and pepper
Pan-fried Pollock with mustard crust accompanied by potatoes and red peppers saudéed in thyme
4
Main course
0:20
Preparation
0:12
COOKING
0:35
TOTAL TIME
Ingredients
-
fish
-
6 2/3 oz
(180-200 g)pollock (4 fillets)
-
2/3 cup
(160 ml)all purpose flour
-
2
eggs
-
1 cup
(250 ml)breadcrumbs
-
2 tablespoon
(30 ml)yellow mustard seeds
-
2 tablespoon
(30 ml)black mustard seeds
-
1 tablespoon
(15 ml)freshly ground pepper
-
1/4 cup
(60 ml)olive oil for cooking
-
potato and red peppers sautéed in thyme
-
6-8
small potato cut into quarters
-
1
red pepper sliced into strips
-
2 tablespoon
(30 ml)butter
-
1 tablespoon
(15 ml)olive oil
-
2 teaspoon
(10 ml)fresh thyme leaves
-
To taste
salt and pepper
Preparation
Potatoes and red peppers sautéed in thyme:
Preheat the oven to 400°F.
Set a medium skillet over medium heat and add the butter and olive oil.
Add the potatoes and red pepper strips, and fry till lightly browned. Add the thyme, salt and pepper, then put the skillet in the oven. Bake the potatoes and red peppers for 12 minutes, stirring occasionally. The potatoes are ready when tender.
Pollock:
Into three separate bowls, place the flour, well-beaten eggs and mix of breadcrumbs, two mustards and ground pepper.
Pat dry the fish fillets, then dust with flour. Dip them in the beaten eggs, then cover in the breadcrumb and mustard mix.
Heat a skillet and add the olive oil (¼ cup / 60 mL). Fry the fillets in the hot oil for approximately 6 minutes per side, then drain on paper towel.
Serve the fish fillets on plates, accompanied by the sautéed potatoes and red pepper strips.
Additional notes:
The fillets can be halved crosswise and fried separately. This will cook two pieces that are of different thicknesses more evenly.
If pollock is not available at Metro, you can replace it with haddock, black sea bass or black cod.
Double the quantity of yellow mustard seeds if black mustard seeds aren’t available at your Metro store.
Source: Metro
Source :
Metro
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