Fish dishes are popular with healthy food lovers. After all, they contain a lot of protein and trace elements, are well absorbed by the body and do not contribute to weight gain. For example, baked pollock, is a tasty and light dish, which also looks appetizing and easy to prepare.
Cooking Features
Not all dishes prepared according to the same recipe are equally tasty. In order for the result to meet your expectations, you need to know just a few secrets.
- The main secret is the right choice of product. Pollock should not be frozen, covered with mucus, foul-smelling, having a yellow color. All of these properties indicate that the fish is stale. From fresh fish any dish will turn out delicious, so you can only buy one for baking.
- Bake the pollock better in foil, sleeve or in a rich cream sauce, sour cream. Otherwise it will turn out too dry.
- The baking time indicated in the recipe is preferably followed. If you overdo the dish in the oven, it will come out less juicy.
Following the instructions outlined in the recipe, and remembering the little secrets of cooking delicious pollock dishes, any hostess can achieve an excellent result.
Pollock baked in sour cream
Composition:
- pollock (carcasses without a head) - 1 kg;
- onions - 0, 2 kg;
- carrots - 0, 2 kg;
- sour cream - 100 g;
- milk - 100 ml;
- parsley - 50 g;
- paprika - 5 g;
- cheese - 0, 2 kg;
- salt, seasoning for fish - to taste;
- vegetable oil - 20 ml.
Method of preparation:
- Thaw at the pollock carcass at room temperature. Using a special grater, clean the scales and rinse thoroughly. Dry with a napkin and cut into portions.
- Rub the fish pieces with salt and seasoning mixture. Set aside for a quarter of an hour.
- Peel the carrots, wash them and rub. You can use the side of a traditional grater with large holes or a grater for Korean salads.
- Remove the husks from the bulbs. Cut the onion into thin rings or half rings.
- Lubricate a deep baking sheet with oil so that it covers it in a thin layer. Make it help a special brush made of silicone.
- Put the pollock pieces on a baking sheet, sprinkle them first with carrots, then onions.
- Mix sour cream with paprika, add milk, stir. Pour this mixture of fish.
- Grate the cheese on a fine grater and sprinkle the dish with it.
- Heat the oven to 180 degrees, send a pan with pollack to it. Leave for half an hour.
Before serving, it is advisable to sprinkle the dish with parsley. Potatoes are suitable as a side dish, although this dish can be served without it.
Pollock baked in foil
Composition:
- carcasses of pollock (without head) - 1 kg;
- dill - 50 g;
- parsley - 50 g;
- vegetable oil - 20 ml;
- lemon juice - 10 ml;
- ground black pepper, salt - to taste.
Method of preparation:
- Prepare carcasses for baking by washing and brushing them with a napkin. Rub with salt and pepper outside and inside, sprinkle with lemon juice, leave to marinate for half an hour.
- Fold the foil in half so that the matte side is inside. Put on a baking sheet. Grease the foil with an oil brush. Put the fish on the foil.
- Wash and dry the greens, chop them finely and cover the fish with it.
- Lift the edges of the foil and hold them together on top.
- Place the baking tray in a preheated oven to 200 degrees.
- After 35 minutes, unfold the foil and continue baking the pollock for another 10 minutes.
Despite the fact that the recipe of this dish is very simple, pollock baked in foil with greens turns out very tasty and fragrant.
Pollock fillet baked in the oven with butter
Composition:
- pollock fillets - 0, 8 kg;
- onions - 100 g;
- carrots - 100 g;
- lemon - 1 pc .;
- vegetable oil - 50 ml;
- butter - 50 g;
- parsley and dill - 50 g;
- complex seasoning for fish (with salt) - to taste.
Method of preparation:
- Rinse the fillets of pollock in cool water, pat it dry. Season and set aside.
- Peel the onion and cut it into small pieces.
- Peel the carrot and finely rub it.
- Heat the vegetable oil in a pan, put onions and carrots in it and fry them for 10-15 minutes until golden.
- Fold the foil in half and cover it with a baking sheet. Put the vegetable fry on the foil.
- Place the pollock fillet on the onions with carrots.
- Wash the lemon well and cut it into thin slices. Be sure to remove the bones.
- Spread lemon slices on top of the fish fillet. Leave for 15 minutes.
- Remove the butter from the refrigerator, cut it into thin slices, put the slices into lemon slices.
- Spread dill and parsley on top.
- Cover the baking sheet with foil and place it in a preheated oven. Bake the pollock at this temperature for 20 minutes, then remove the foil and continue cooking in the oven for another 10 minutes.
The fish prepared according to this recipe has a delicate aroma and delicate taste. In this case, it is prepared quite simply.
Pollock fillet baked with potatoes
Composition:
- pollock fillets - 0, 8 kg;
- potatoes - 1 kg;
- bulb onion - 0, 2 kg;
- sour cream - 0, 2 l;
- milk - 0, 25 l;
- cheese - 100 g;
- wheat flour - 30-40 g;
- vegetable oil - 50 ml;
- tomato paste - 50 g;
- salt, pepper - to taste.
Method of preparation:
- Wash well and wipe the potatoes with a napkin. Put it on the oven rack without cleaning it. Bake for half an hour at a temperature of 180 degrees. Remove, cool, peel. Cut into slices about 5 mm thick.
- Rinse and dry the pollock fillet. Cut into small pieces.
- Peel the onions and cut them into small cubes.
- Pour the oil into the pan and set on low heat. When it warms up, dip the onion in it and fry until it becomes soft and translucent.
- Sprinkle flour, mix well, and then sweat for a couple of minutes.
- Pour in sour cream, put tomato paste, stir. Extinguish 5 minutes, do not forget to stir.
- Pour in the milk and simmer until the sauce thickens.
- Oil the baking dish and place the potato slices on the bottom.
- Place slices of pollock on top, salt and pepper them.
- Cover the fish with the potatoes with the prepared sauce.
- Having warmed up the oven to 220 degrees, place into it a form with fish. Bake for half an hour.
- Remove the mold, sprinkle the fish with grated cheese and return to the oven. Bake another 10 minutes.
Serve this dish without garnish. It is quite suitable for a family dinner, and for a dinner party.
Pollock fillet baked in the oven with champignons and vegetables
Composition:
- pollock fillets - 0, 8 kg;
- fresh champignons - 0, 4 kg;
- bulb onion - 0, 2 kg;
- carrots - 0, 4 kg;
- tomatoes - 0, 3 kg;
- Bulgarian pepper - 0, 4 kg;
- lemon - 1 pc .;
- salt, pepper - to taste.
Method of preparation:
- Pollock fillets, rinsed and dried, sprinkle with salt and pepper, pour with lemon juice and leave for 20-30 minutes.
- Onions, peeled, cut into thin rings.
- Wash the pepper, cut the “tails”, remove the seeds. Slice peppers into rings.
- Wash the tomatoes and cut them into thin slices with a sharp knife.
- Grate carrots for Korean salads.
- Wash the champignons and cut them into thin slices.
- Put a foil in a baking dish, leaving a margin so that it can be folded in an envelope.
- Put the fish, put tomatoes on top, then onion rings, pepper, sprinkle with grated carrots. Put mushrooms on top.
- Cover the dish with foil and place in the oven, which before this should be heated to 200 degrees.
- Bake 40 minutes.
Before serving this dish, just decorate with a sprig of parsley or rosemary, no garnish is required.
Grilled pollock, baked in the oven - a useful and not difficult to prepare dish. Despite the ease of cooking, it turns out very tender and tasty.
