Pollock Fillets With Vegetables And Violet Jam

1. 1

   Preheat oven to 350 F.

2. 2

   In a large skillet, heat 1 tbsp. olive oil and saute carrots, shallots and fennel.

3. 3

   Add pink peppercorns, 3 teaspoons violet jam and salt. Stir.

4. 4

   Cook until tender but still crunchy.

5. 5

   Meanwhile, place fish on a baking sheet lined with parchment paper.

6. 6

   Drizzle with olive oil, and season with salt and pepper.

7. 7

   Bake for about 25 minutes until cooked through.

8. 8

   Serve fish on top with sauteed vegetables and garnish with remaining violet jam.

* Per serving · 4 servings · Values may vary.

No additional tips available.