BROILED POLLOCK WITH LEEKS AND CREMINI MUSHROOMS

PORTIONS: 2

INGREDIENTS
Seasoning for fish

2 pieces Pollock fish 5 oz. each

Salt and pepper to taste

2 tbsp. butter

¼ tsp. paprika

1 tbsp. Panko bread crumbs

Season the fish with salt and pepper to taste. 

In a small bowl mix melted butter, paprika and Panko. Cover the top of fish with the mix.

Place the fish in an oiled baking dish.

Broil the fish for about 7 minutes

VEGETABLES

1 tbsp. olive oil

¼ cup diced shallots

2 minced garlic 

1 cup cremini mushrooms cut in ¼ pieces.

½ cup sliced leeks

1/3 cup diced orange peppers

¼ cup Rhine wine

½ tsp. salt

¼ tsp. ground pepper

Heat up a frying pan with the oil and sauté shallot and garlic together.

Add cremini mushrooms, leeks, orange peppers and sauté for 3 minutes.

Add wine and let it reduce. Turn off heat.

Arrange the vegetables in a platter and place the fish on top.

BROIL SCALLOPED POTATOES

4 red bliss potatoes, washed and cut in 1/4ʺ slices

Salt and pepper to taste

1 tbsp. olive oil

¼ tsp. paprika

In a bowl mix sliced potatoes with salt, pepper, olive oil and paprika.

Arrange the potatoes in a single layer over an oiled sheet pan and broil for about 15 minutes.