Pollock marinated with onions and carrots

From such simple ingredients as fish and vegetables, you can easily prepare a dish that will not only have amazing taste, but also an original and worthy appearance for a festive table for any occasion. Pollock is a white and very healthy fish, which, after heat treatment in combination with onions and carrots, disperses into the fibers and melts in the mouth. The finished dish is tender, light and easy to prepare, especially if you follow the detailed recipes with photos.

Pollock marinated with onions and carrots in a frying pan - a classic recipe

Pollock stewed in a frying pan with vegetables is not only a very tasty dish, but also incredibly healthy, because all the ingredients used are enriched with vitamins and minerals. Therefore, the ready-made food is suitable even for children’s and diabetic menus.

1. 
   Pollock marinated with onions and carrots is very easy to prepare.We clean the pre-defrosted carcass and rinse thoroughly under running water. Cut into portions of the desired size and rub with salt on all sides (adjust the amount at your discretion).
2. 
   Roll each segment in flour.
3. 
   Heat about 35-40 milliliters of sunflower oil in a frying pan and brown the pieces on all sides.
4. 
   Without wasting time, we clean and chop the vegetables.
5. 
   In a separate heat-resistant bowl, sauté the carrots and onions in the remaining oil, adding salt if necessary.
6. 
   Transfer the golden fish to the vegetables and cook until soft. Bon appetit!

Pollock marinated with tomato paste, onions and carrots

Just once, having cooked such white fish as pollock, combined with stewed vegetables and a small amount of tomato paste, you will return to this recipe again and again, and tell it to your girlfriends. Because fish, completely soaked in vegetable juice, acquires a completely different and richer taste.

Cooking time – 45 min.

Cooking time – 20-25 min.

Portions – 4-5.

Ingredients:

• Pollock – 1 kg.
• Onions – 1 pc.
• Carrot – 1 pc.
• Sunflower oil – 20 ml.
• Tomato paste – 1 tbsp.
• Laurel leaf – 1 pc.
• Salt - to taste.
• Granulated sugar – 2 pinches.
• Ground black pepper – 1-2 pinches.
• Water – 300 ml.

Cooking process:

Step 1. We clean the pollock carcasses from scales, cut off the fins and cut them into segments.

Step 2. We “free” the onions and carrots from the husks and skins, chop them using a grater with large holes and sauté in a saucepan or thick-bottomed pan with vegetable oil and 100 milliliters of water (15 minutes).

Step 3. Season the frying with tomato paste, add salt, granulated sugar and a little ground pepper.

Step 4.After the time has passed, add about 200 milliliters more water, add bay leaves for a richer aroma.

Step 5. Place the cut fish into the bright sauce.

Step 6. Cover the heat-resistant dish with a lid and cook the food until cooked over low heat for 20-25 minutes.

Step 7. Serve juicy and tender pollock to the table immediately after removing it from the burner. Bon appetit!

Pollock marinated with onions and carrots in the oven

Any fish, including pollock, when undergoing heat treatment in the oven, and even with the addition of juicy and aromatic vegetables, is soaked to the maximum and saturated with additional components of the dish, and in our case these are onion and carrot pieces.

Cooking time – 50 min.

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Pollock – 3 pcs.
• Onions – 1-2 pcs.
• Carrots – 1 pc.
• Sour cream – 200 gr.
• Lemon juice – 2 tbsp.
• Sunflower oil – 2 tbsp.
• Salt - to taste.
• Seasonings - to taste.

Cooking process:

Step 1. We clean the pollock carcasses from entrails, scales and fins - cut them into pieces of the desired size and rinse thoroughly under running water.

Step 2. Sprinkle the fish with citrus fruit juice, sprinkle with your favorite spices, salt, mix and put aside for soaking.

Step 3. Meanwhile, peel the carrots, rinse them under water and grate them with a borage grater, and peel the onions and cut them into half rings.

Step 4. Sauté the chopped vegetables in hot oil until half cooked.

Step 5. Add sour cream and salt to the pan, stir and remove from heat after 2-3 minutes.

Step 6. Place the fish soaked in seasonings on a baking sheet previously lined with foil.

Step 7. Distribute the vegetables in sour cream in an even layer on top.

Step 8Cover the components with another layer of foil and put them in the oven for half an hour at 200 degrees.

Step 9. If desired, sprinkle the finished dish with chopped dill and begin tasting. Bon appetit!

Pollock fillet marinated with onions and carrots

Onions and carrots are a favorite vegetable combination that is used in a huge number of dishes. Today we present to your attention a recipe for tender and juicy pollock fillet, soaked in vegetable flavor and aroma.

Cooking time – 50 min.

Cooking time - 30 min.

Portions – 5.

Ingredients:

• Pollock fillet – 1 kg.
• Onions – 150 gr.
• Carrots – 200 gr.
• Sour cream – 200 ml.
• Vegetable oil – 4 tbsp.
• Salt – 1 tsp.

Cooking process:

Step 1. Peel and chop the vegetables: three carrots on a grater with large holes, cut the onion into half rings. Transfer the slices into a frying pan with heated oil and cook with the lid closed.

Step 2. Place the pre-thawed white fish fillet in one layer on a baking sheet (cover it in advance with a sheet of parchment paper for baking) and add salt to your taste.

Step 3. Distribute the fried vegetables over the pollock, seasoning with oil from a hot frying pan.

Step 4. Coat the vegetable “coat” with sour cream and place in the oven for 30 minutes at a temperature of 170-180 degrees.

Step 5. After about half an hour, the ingredients acquire a golden hue, and their aroma spreads throughout the house - which means it’s time to turn it off and start lunch or dinner. Bon appetit!

Juicy pollock marinated with onions and carrots in a slow cooker

When cooking fish in a vegetable marinade in a multicooker bowl, the components are saturated with each other’s juice and flavor to the maximum, thanks to which the finished dish has a bright and rich aroma, as well as excellent taste characteristics.

Cooking time – 1 hour 20 minutes

Cooking time – 60 min.

Portions – 4.

Ingredients:

• Pollock carcass – 1 pc.
• Water – 100 ml.
• Carrots – ½ pcs.
• Onions – 1 pc.
• Olive oil – 2 tbsp.
• Seasonings - to taste.
• Salt - to taste.

Cooking process:

Step 1. Cut the gutted carcass into medium-sized segments and rinse thoroughly with water.

Step 2. In the bowl of a modern oven, heat the olive oil and transfer the pieces of fish - fry until light golden brown on both sides, adding salt and spices that you like and suit white fish.

Step 3. Grind half a medium carrot using a borage grater (with large holes).

Step 4. Cut the peeled onion into rings or half rings.

Step 5. Pour the chopped vegetables into the pollock.

Step 6. Salt the ingredients according to your preferences and pour in about 100 milliliters of water.

Step 7. Close the bowl with a lid and turn on the “Stew” mode, set the timer to “60 minutes”.

Step 8. We serve marinated pollock to the table as a separate dish or add a side dish. Bon appetit!

How to cook pollock with marinade of carrots and onions and mayonnaise?

To diversify your usual diet, we recommend preparing white fish “under the fur” from vegetables and mayonnaise with garlic. The ingredients used in the recipe are exclusively available, and the entire cooking process is described in detail and supplemented with step-by-step photographs.

Cooking time – 1 hour 15 minutes

Cooking time – 35 min.

Portions – 8.

Ingredients:

• Pollock carcass – 4 pcs.
• Onions – 4 pcs.
• Carrots – 2 pcs.
• Mayonnaise – 100 ml.
• Sour cream 30% – 300 ml.
• Garlic – 1-2 teeth.
• Flour – 70 gr.
• Sunflower oil – 5 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Prepare the products indicated in the list of ingredients: peel and wash the vegetables, gut the fish if necessary (remove the entrails, dark films, head, tail, fins and scales).

Step 2. Cut the onions into small cubes.

Step 3. Cut the pollock into the desired number of pieces.

Step 4. Grind the carrots using a grater with large holes or a Korean carrot grater.

Step 5. Season each segment of fish with ground pepper and salt - roll on all sides in flour to form a golden brown and crispy crust.

Step 6. In a small amount of oil, fry the pollock on both sides until golden.

Step 7. Fry the chopped vegetables until soft and then add sour cream and mayonnaise and stir.

Step 8. Add garlic, passed through a press or chopped by hand, to the vegetable mass.

Step 9. Coat the baking dish with a thin layer of vegetable oil and lay out the delicious fish.

Step 10. Cover the pollock pieces with vegetable marinade, cover with a lid and place in the oven.

Step 11. Cook the food for 35 minutes at 170 degrees.

Step 12. Bon appetit!

Pollock with vegetable marinade with sour cream

Although pollock is an inexpensive fish, if you know how to cook it, you can get a dish so delicious that your guests will beg to share the recipe. Let's add pollock with vegetables, sour cream and garlic for piquancy, and then brown it in the oven.

Cooking time – 1 hour 25 minutes

Cooking time – 40 min.

Portions – 5.

Ingredients:

• Pollock – 1 kg.
• White cabbage – ½ pc.
• Carrots – 1-2 pcs.
• Onions – 1 pc.
• Bell pepper – 100 gr.
• Eggs – 2 pcs.
• Sour cream – 3 tbsp.
• Vegetable oil – 4 tbsp.
• Flour – 6 tbsp.
• Salt - to taste.
• Lemon – 1 pc.

Cooking process:

Step 1. Gut the previously defrosted fish, cut off the heads and tails, remove the fins and dark foam inside the belly. We thoroughly wash the prepared pollock under running water, add salt, pour in lemon juice and leave to soak at room temperature.

Step 2. For the “coat” we prepare the vegetables: remove the husks and peels from the onions and carrots, remove the spoiled leaves from the cabbage, remove the seeds and white membranes from the bell pepper.

Step 3. Grind the carrots using a Korean carrot grater.

Step 4. Cut the onion into thin half rings or feathers.

Step 5. Cut the cabbage and pepper into strips.

Step 6. Cut pollock soaked in citrus juice and salt into portions and roll in flour.

Step 7. Fry the fish on both sides until an appetizing crust forms (3-4 minutes each).

Step 8. In a second frying pan, sauté ½ of the onion and cabbage until soft.

Step 9. As soon as the cabbage becomes at least a little softer, add half the chopped carrots, mix and cook for another 5 minutes.

Step 10. Let's start shaping the dish. Place sautéed vegetables on the bottom of the baking dish, add salt, and pollock on top.

Step 11. On top of the fish, place bell peppers poached in oil and the rest of the onions and carrots, fried until lightly browned in a separate heat-resistant bowl.

Step 12. To pour in a deep bowl, mix eggs, sour cream and, if desired, a pinch of salt - mix.

Step 13Add a little flour to the egg mixture and mix thoroughly until a homogeneous and smooth consistency is obtained.

Step 14. Cover the ingredients in the mold with “dough” and place in the oven for about 40 minutes at 180 degrees.

Step 15. After the time has passed, place the aromatic dish on plates and enjoy a stunning dinner or lunch. Bon appetit!