Carrots, Pollock, and Feta

Carrots, Pollock and FetaHere’s a quick, easy and nutritious recipe. A nice lunch, if you’ve got a little time.

Ingredients:

half a small bag of baby carrots, minced in food processor
2 pollock filets, chopped
feta, crumbled (choose desired amount)
2 scallion stalks, chopped
salt to taste
garlic powder to taste

Heat up olive oil in a pan and cook the minced carrots to desired texture (I like them softened). Add the pollock when the carrots are almost cooked. The pollock should cook in 5-10 min. Stir in the scallion bits, salt and garlic powder and turn off heat. Serve in bowl and stir in feta.

Enjoy!

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About Aileen Torres-Bennett

All content on this site was created by Aileen Torres-Bennett, unless otherwise specified. References to material on this site should credit Aileen Torres-Bennett and link to the site.
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