After the wild rice with chicken, raisins and mint let’s continue the menu for Easter, with a fish main course: pollock fillets scented with slices of citron, sweetened by orange blossom honey, and with capers and cailletiier olives.
Citron is normally consumed candied; it has a less sour than lemon but with of more pronounced bitterness. When you’re using it in the cooking, you need to compensate, at least in part, its flavor with something sweet not to make the dish too bitter.
This dish is very quick to prepare, just arrange the ingredients in layers on baking sheet and then wait while all gets baked in the oven 😉
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Citron pollock with cailletier olives and orange blossom honey
- 1 kg of pollock fillets
- 1 fresh lime
- a handful of capers
- twenty cailletier olives
- 2 tablespoons of honey blossom orange
- green pepper
Arrange your pollock fillets into a tin and sprinkle with salt and green pepper.
Heat honey slightly to make it more fluid and pour it over the fish.
Then, slice the citron and place on the fish, then also sprinkle olives and capers.
Bake everything at 180°C for about 35-40 minutes.