Pollock From the Stove

Pluck the parsley leaves from the stems and chop them finely.

Peel the shallot and garlic, finely dice the shallot, press the garlic through a press and add both to the parsley form. Add the almond kernels, parmesan and mustard, season with salt, season with pepper and make into a paste.

Clean the zucchini and peel the carrots. Cut both into 6 cm long pieces and slice lengthwise into strips on a vegetable slicer.

Rinse and dry the fish, cut it into 8 pieces and sprinkle with the juice of one lemon. Stand the fish briefly, then dry it, season with salt and season with pepper. Place them skin side down in a greased ovenproof dish and spread the parsley paste evenly on top. 4.

Cook in a hot oven at 200 °C on the 2nd rack from the bottom for 15-18 minutes (gas 3, convection oven not recommended). Cook the pasta according to package instructions in boiling salted water until al dente, then drain.

5. bubble whipping cream in the pasta pot, add the zucchini and carrots, bubble and make 2 minutes. Season with salt and pepper and mix with the pasta. Serve with the fish.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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