Roasted pollock tail by Laurent Mariotte

Ingredients

6 servings

• 1 kg pollock tail
• 4 horn-shaped green peppers or 3 regular green peppers
• 2 sweet onions
• 4 garlic cloves
• 5 cl white spirit vinegar
• olive oil
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Preheat the oven to 180°C.

2. 2

   Scale, rinse, and pat dry the pollock tail. Season with salt and pepper all over and place the fish in a baking dish.

3. 3

   Wash and remove the stems from the long peppers. Slice into thin rounds. Peel and slice the onions. Combine everything in a bowl, season, and toss together. Pour the mixture into the baking dish around the pollock tail. Drizzle with a good amount of olive oil.

4. 4

   Bake for 13 minutes.

5. 5

   Meanwhile, peel and mince the garlic and brown it in a saucepan with olive oil.

6. 6

   Deglaze with the white vinegar.

7. 7

   Turn off the oven and let it continue to cook for 13 minutes.

8. 8

   When taking it out of the oven, drizzle the hake tail with the garlic-vinegar condiment. Serve immediately.