Baked White Fish with Sautéed Zucchini

Oven-baked pollock fillets are served with zucchini sautéed with garlic and herbs.

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Cook Time: 20

Total Time: 20

Course: Main course

Cuisine: French

Servings: servings

2 pollock fillets frozen
1 tablespoon butter (from grass-fed cows)
2 egg yolks
2 cloves garlic
1 teaspoon paprika
1 teaspoon oregano dried, low in histamine, or 1 teaspoon of rosemary (dried), low in histamine and oxalates
salt

300 g zucchini
2 cloves garlic
1 teaspoon oregano dried, low in histamine, or 1 teaspoon of rosemary (dried), low in histamine and oxalates
1 tablespoon avocado oil, mild olive oil or high-oleic sunflower oil

Preheat the oven to 180 degrees. Crush the garlic. Separate the egg white from the yolk and set the yolk aside. Do not use the white. Beat the yolk with the paprika, oregano/rosemary and garlic.
2 egg yolks, 2 cloves garlic, 1 teaspoon paprika, 1 teaspoon oregano
Use half the butter to grease the bottom of the baking dish. Take the fillets out of the freezer and place them in the dish. Spread the remaining butter over them. Sprinkle the fillets with salt. Spread the egg mixture over the fillets. Bake for half an hour.
2 pollock fillets, 1 tablespoon butter (from grass-fed cows), salt
Wash the zucchini and cut it into pieces. Heat the oil in the frying pan and add the zucchini. Do not set the heat too high, as the zucchini can burn quickly. Crush the garlic and add it. Add the herbs. Cook for about 20 minutes.
300 g zucchini, 1 tablespoon avocado oil, mild olive oil or high-oleic sunflower oil, 2 cloves garlic, 1 teaspoon oregano

Delicious with Portuguese-style smashed potatoes (batatas a murro, not low in oxalates) or rice.

Equipment: oven set to 180 degrees, baking dish, garlic press, small bowl, small whisk, frying pan, spatula.

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