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Pan-fried Pollock with mustard crust accompanied by potatoes and red peppers saudéed in thyme https://www.metro.ca/userfiles/image/recipes/lieu-noir-poele-droute-moutarde-11113.jpg PT20M PT12M PT35M
Potatoes and red peppers sautéed in thyme:Preheat the oven to 400°F.Set a medium skillet over medium heat and add the butter and olive oil.Add the potatoes and red pepper strips, and fry till lightly browned. Add the thyme, salt and pepper, then put the skillet in the oven. Bake the potatoes and red peppers for 12 minutes, stirring occasionally. The potatoes are ready when tender.Pollock:Into three separate bowls, place the flour, well-beaten eggs and mix of breadcrumbs, two mustards and ground pepper.Pat dry the fish fillets, then dust with flour. Dip them in the beaten eggs, then cover in the breadcrumb and mustard mix.Heat a skillet and add the olive oil (¼ cup / 60 mL). Fry the fillets in the hot oil for approximately 6 minutes per side, then drain on paper towel.Serve the fish fillets on plates, accompanied by the sautéed potatoes and red pepper strips.Additional notes:The fillets can be halved crosswise and fried separately. This will cook two pieces that are of different thicknesses more evenly.If pollock is not available at Metro, you can replace it with haddock, black sea bass or black cod.Double the quantity of yellow mustard seeds if black mustard seeds aren’t available at your Metro store.Source: Metro
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fish 6 2/3 oz (180-200 g) pollock (4 fillets) 2/3 cup (160 ml) all purpose flour 2 egg 1 cup (250 ml) breadcrumbs 2 tablespoon (30 ml) yellow mustard seeds 2 tablespoon (30 ml) black mustard seeds 1 tablespoon (15 ml) freshly ground pepper 1/4 cup (60 ml) olive oil for cooking potatoes and red peppers sautéed in thyme 6-8 small potatoes cut into quarters 1 red pepper sliced into strips 2 tablespoon (30 ml) butter 1 tablespoon (15 ml) olive oil 2 teaspoon (10 ml) fresh thyme leaves To taste salt and pepper
Pan-fried Pollock with mustard crust accompanied by potatoes and red peppers saudéed in thyme

Pan-fried Pollock with mustard crust accompanied by potatoes and red peppers saudéed in thyme

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4
Main course
0:20
Preparation
0:12
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • fish
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  • 6 2/3 oz
    (180-200 g)
    pollock (4 fillets)
  • 2/3 cup
    (160 ml)
    all purpose flour
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  • 2
    egg
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  • 1 cup
    (250 ml)
    breadcrumbs
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    $9.99 ea.

    *FOOD BANK DONATION BAGS MAY BE PURCHASED AT PARTICIPATING METRO LOCATIONS AT THE PRICE OF $5.99, $9.99 OR $14.99. CONTENTS OF EACH BAG MAY VARY BASED ON PRODUCT AVAILABILITY. FROM DECEMBER 1-31, 2019, METRO WILL DONATE $1 TO FEED ONTARIO FOR EVERY BAG PURCHASED, UP TO A TOTAL OF $25,000.


    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
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    $14.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


  • 2 tablespoon
    (30 ml)
    yellow mustard seeds
  • 2 tablespoon
    (30 ml)
    black mustard seeds
  • 1 tablespoon
    (15 ml)
    freshly ground pepper
  • 1/4 cup
    (60 ml)
    olive oil for cooking
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  • potatoes and red peppers sautéed in thyme
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  • 6-8
    small potatoes cut into quarters
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  • 1
    red pepper sliced into strips
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  • 2 tablespoon
    (30 ml)
    butter
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  • 1 tablespoon
    (15 ml)
    olive oil
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  • 2 teaspoon
    (10 ml)
    fresh thyme leaves
  • To taste
    salt and pepper
Imprimer ma sélection

Preparation

Potatoes and red peppers sautéed in thyme:

Preheat the oven to 400°F.

Set a medium skillet over medium heat and add the butter and olive oil.

Add the potatoes and red pepper strips, and fry till lightly browned. Add the thyme, salt and pepper, then put the skillet in the oven. Bake the potatoes and red peppers for 12 minutes, stirring occasionally. The potatoes are ready when tender.

Pollock:

Into three separate bowls, place the flour, well-beaten eggs and mix of breadcrumbs, two mustards and ground pepper.

Pat dry the fish fillets, then dust with flour. Dip them in the beaten eggs, then cover in the breadcrumb and mustard mix.

Heat a skillet and add the olive oil (¼ cup / 60 mL). Fry the fillets in the hot oil for approximately 6 minutes per side, then drain on paper towel.

Serve the fish fillets on plates, accompanied by the sautéed potatoes and red pepper strips.

Additional notes:

The fillets can be halved crosswise and fried separately. This will cook two pieces that are of different thicknesses more evenly.

If pollock is not available at Metro, you can replace it with haddock, black sea bass or black cod.

Double the quantity of yellow mustard seeds if black mustard seeds aren’t available at your Metro store.

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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