Sprinkle fish fillet with juice of one lemon and season with pepper. Fry the onions in light butter until translucent and remove. Mix a paste of ham strips, onions, tomatoes and paradeis pulp and spread it on the pollock fillet.
Place the fish in an ovenproof dish and sprinkle with grated cheese. Bake over medium heat for about seven min.
Serve with: Baked potato or long grain rice.
Note Yvette:
Vegetable crudités for 2 people: 4 lettuce leaves, 1 large carrot rasped with an apple and seasoned with 1 tsp oil, sweetener, lemon.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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