Pollock in the oven

Pollock in the oven is an excellent option for a fish dish, both for everyday and holiday meals. When baked, fish retains a lot of beneficial properties, and the calorie content remains low. Pollock is cooked with vegetables and cheese, baked in sour cream or mayonnaise, and made into cutlets and casseroles. Since this fish has a neutral taste, it is recommended to season it with aromatic spices.

Step-by-step recipe for cooking pollock fillet with onions in the oven

This simple dish with minimal ingredients comes together very quickly. Fish fillet is baked with onions and sauce in a heat-resistant form and served with any side dish of your choice.

1. 
   How to deliciously cook pollock in the oven? Cut the fish carcass into fillets. To do this, separate the pulp from the bones without removing the skin.
2. 
   Season the chopped fillet into portions with pepper and salt. Place the fish in a prepared form with high sides. It should be laid out in one layer.
3. 
   Peel the onion and cut into half rings.
4. 
   Place slices of butter cut with a knife onto the pieces of fish.
5. 
   Place onion half rings on top of the oil. It is important to distribute the onions evenly. Along with the onion, you can distribute pieces of boiled egg over the fish. It is recommended to grate it on a coarse grater first. But you can skip this step and use the egg when serving.
6. 
   Mix mayonnaise and milk in a separate container. If you are afraid to bake fish with milk, you can use only mayonnaise, or mix it with water.
7. 
   Pour the resulting mixture over the fish in the mold. The filling should cover the fish by about half its thickness.
8. 
   Cook pollock in the oven for about half an hour at a temperature of 180-190 degrees. The dish will have a crispy crust.
9. 
   Serve fish in portions with vegetables and herbs. If you did not use an egg during the baking process, you can decorate the dish with egg pieces or shavings.

Bon appetit!

Pollock with potatoes, baked in the oven

The pollock in this recipe can be baked in pieces, along with the ridge, or in the form of fillets. Potatoes are cut into slices and serve as a ready-made side dish.

Ingredients:

• Pollock – 0.4-0.5 kg.
• Potatoes – 300 g.
• Mayonnaise – 2 tbsp. l.
• Vegetable oil – 2 tbsp. l.
• Salt and seasonings to taste.

Cooking process:

1. Process the pollock carcass as it should: cut off the fins, clean off the scales, remove any remaining entrails. Wash and cut into portions. If you want to cook the fillet, you need to remove the backbone, bones and, if possible, the skin.

2.Mix the pieces of fish with mayonnaise, ground black pepper and, if desired, other seasonings, and sprinkle with salt. Let marinate for 15-20 minutes.

3. Peel medium-sized potatoes and cut into slices about 0.5 cm thick. Mix the chopped potatoes with a little salt and pepper, you can also add a spoonful of vegetable oil.

4. First place the fish in a baking dish and potato slices on top.

5. Grease the top of the workpiece with mayonnaise or draw a mayonnaise grid. Place the fish and potatoes in the oven for 40 minutes. Baking temperature – 180 degrees. If the potatoes start to brown too early, cover the pan with foil and remove it 15 minutes before cooking. Sometimes, on the contrary, there is not enough golden brown crust on the potatoes. Then you can sprinkle a little grated cheese on it or additionally grease it with mayonnaise or sour cream.

6. Decorate the finished dish to your liking and serve with fresh or pickled vegetables.

Bon appetit!

Pollock in the oven with onions and carrots with sour cream

The fish according to this recipe turns out to be very soft and tender, thanks to the effect of sour cream on the fibers. The vegetable “coat” helps preserve the juiciness of pollock and adds fresh flavor notes.

Ingredients:

• Pollock carcasses without heads – 1 kg.
• Carrots and onions – 2 pcs.
• Sour cream – 150 ml.
• Flour – 3 tbsp. l.
• Salt and pepper to taste.
• Vegetable oil.

Cooking process:

1. Process pollock carcasses in the traditional way: cut off the fins and tails and wash them inside and out so that no traces of entrails or scales remain. Then cut the fish into portions.

2. Place pieces of fish in flour so that it is covered with a thin layer of flour on all sides.

3.Place the flour-breaded fish in a greased baking dish or oven-safe pan.

4. Peel and cut the onion and carrots into thin rings. Before covering the fish, fry the vegetables in a frying pan. Then place it in an even layer on the pieces of pollock.

5. Salt the workpiece and sprinkle with pepper. You can use prefabricated fish seasoning or any spices of your choice.

6. Beat the sour cream with a fork. If it is very thick, you can dilute it a little with water. Pour sour cream over fish and vegetables.

7. Measure the required piece of foil, cover the pan with it and place the container with pollock in the oven at 180 degrees for 30 minutes. Then remove the lid from the foil and, increasing the heat to 200 degrees, hold for another 7-10 minutes. When a crust forms, remove the fish from the oven. You can sprinkle with herbs before serving.

Bon appetit!

Pollock baked with onions and carrots with mayonnaise

According to this recipe, pollock can be baked whole, in pieces or as fillets. Choose mayonnaise with the fat content you need, and you can reduce or increase the amount of onions and carrots.

Ingredients:

• Pollock – 700-800 g.
• Carrots and onions – 2-3 pcs.
• Lemon juice – 2 tbsp. l.
• Mayonnaise – 100 ml.
• Cheese optional.
• Salt and seasonings to taste.

Cooking process:

1. Thoroughly clean the pollock, wash it and cut it into bars. You can fillet the fish and cut it into slices. Mix pollock with seasonings and a little salt, sprinkle with lemon juice and let marinate for 15 minutes.

2. Chop the onion and carrots: finely chop the onion with a knife, and grate the carrots on a grater with large holes. Sauté vegetables in a frying pan with oil for 5-7 minutes.

3. Prepare a baking dish: grease it with butter or cover it with parchment.Take a mold of such a size that the pollock can be placed in one layer.

4. Place half of the fried vegetable mixture on the bottom of the pan and smooth it out. Then place pieces or fillets of fish, also lay them flat. On top is another layer of remaining vegetables.

5. Lubricate the surface of the workpiece with mayonnaise, level the mass with a spoon.

6. Place the fish in the oven for 30 minutes at 180 degrees. You can first keep the pan covered with a lid or foil, and then bake it uncovered for 10 minutes. If you like a cheese crust, sprinkle the contents of the mold with grated cheese 10 minutes before ready.

7. The fish should be served in portions, garnished with lemon slices or sprigs of herbs.

Bon appetit!

Delicious pollock recipe baked in foil

This is a dish that is elementary in terms of cooking technology and composition of ingredients. All you need is the fish itself and the ingredients for the marinade. Pollock is baked in foil very quickly, and the result is a soft, flavorful, low-calorie fish dish.

Ingredients:

• Pollock – 2 carcasses.
• Olive oil – 2 tbsp. l.
• Lemon – ½ fruit.
• Seasonings for fish – 1 tbsp. l.
• Rosemary – ¼ tsp.
• Ground black pepper – 1/3 tsp.
• Salt to taste.
• Fresh herbs if desired.

Cooking process:

1. Process pollock according to all culinary rules: completely remove scales, scrape with a knife so that not even small scales remain. Then cut off the fins and tail, wash the inside of the carcasses until they are in perfect condition. At the end of processing, rinse the fish with running water and allow the drops to drain.

2. When the fish is dry enough, rub it with salt, pepper and fish seasonings. Let it sit for 5 minutes.

3.Then, in a convenient bowl, pour olive oil and lemon juice over the pollock carcasses, coat the fish well on all sides, and then sprinkle with rosemary. After these manipulations, set the fish aside to marinate for 15 minutes.

4. Place a layer of thick foil in an oblong shape or on a baking sheet, and place the fish on it. It doesn’t matter whether the carcasses are baked together or separately. Create a sealed envelope-box from foil, be sure to check it for any cracks.

5. Place the workpiece in foil in the oven, heated to 180 degrees. Bake the fish for about 20 minutes. If you want a crispy top, open the foil after 15 minutes and keep the fish in the oven without it. If you do not open the foil, you will get a soft, tender dish without a crust.

6. When serving, decorate the dish at your discretion: lemon rings, olives, herbs or pieces of vegetables.

Bon appetit!

A simple step-by-step recipe for pollock baked with vegetables

In this recipe, in addition to the usual carrots and onions, other vegetables are used - tomatoes and bell peppers. The result is a complex dish: fish and side dish in one. It is better to bake pollock with vegetables in foil.

Ingredients:

• Pollock – 1 kg.
• Carrots and onions – 2 pcs.
• Tomatoes – 300 g.
• Sweet pepper – 200 g.
• Soy sauce – 50 ml.
• Olive oil – 30 ml.
• Cheese – 100 g.
• Salt, ground black pepper and other spices to taste.

Cooking process:

1. Fish, thoroughly cleaned and washed, cut into pieces. Rub each fish piece with spices and salt.

2. Prepare vegetables. Cut the onions into circles, carrots too. Cut the tomatoes into thin half rings and the peppers into cubes.

3. Cut the foil into squares, the perimeter of which is three times larger than a piece of fish.Now you will need to pack the pollock and vegetables in portions.

4. Place several pieces of carrots and peppers on each piece of foil - this is the first layer. Then place a piece of fish, and then tomatoes and onion rings. The layers need to be laid quite tightly, pressing slightly with your hand.

5. Mix soy sauce with olive oil and pour this mixture over each serving of fish and vegetables.

6. Place grated cheese as the last layer. You can additionally use herbs: rosemary or basil.

7. Pinch the edges of the foil to create tightly closed parcels. Place them in a mold or baking sheet, pour in a little water and place in the oven. Cook pollock with vegetables for half an hour at a temperature of 170-180 degrees. 5-7 minutes before readiness, you can open the foil and increase the temperature to 220 degrees to bake the cheese.

Bon appetit!

How to cook pollock cutlets in the oven?

For pollock cutlets, you can take fish carcasses and cut them into fillets, or take the fillets straight away. The binding ingredient here is starch and semolina; if desired, you can add an egg.

Ingredients:

• Pollock – 800 g.
• Starch and semolina - 1 tbsp. l.
• Onion – 1 head.
• Cheese – 70 g.
• Loaf – 2-3 slices.
• Pepper mixture – ¼ tsp.
• Dill and parsley.
• Salt, breadcrumbs.

Cooking process:

1. Remove skin and bones from the fish, wash and dry. It is better to cut fish that is not completely defrosted - this way it can be cleaned better. Grind the fish fillet in a blender or meat grinder.

2. Saute the onion, cut into pieces, in vegetable oil in a frying pan, and then also pass through a blender. You can immediately chop the onion finely and fry it without using a food processor. Combine the onion with the rolled fish.

3.Break the loaf slices and soak them in water or milk, then add the soaked crumb to the minced meat.

4. Crumble onion and parsley into the minced meat. You can also use dried herbs.

5. Using a grater with thin holes, grate the cheese and add to the minced meat.

6. Add semolina and starch to the minced fish. You can replace these components with an egg.

7. Add spices and salt (keep in mind that you used cheese, it is also salty). Mix all the products thoroughly; you can blend everything together in a blender. Form cutlets from the minced meat and sprinkle with breadcrumbs.

8. Grease the baking dish with oil. Place the cutlets in it and bake. You can also use portion forms, like for cupcakes. Bake pollock cutlets for about half an hour in the oven at 180 degrees.

Bon appetit!

Dietary recipe for cooking pollock in the oven

Using this recipe, you get a healthy low-calorie dish with a minimum amount of ingredients. It is important to choose high-quality fish that is not frozen; it is also necessary to strictly observe the baking time so as not to dry out the pollock.

Ingredients:

• Pollock carcasses – about 1 kg.
• Lemon – 1 pc.
• Parsley – 100 g.
• Salt and spices for fish.
• Vegetable oil.

Cooking process:

1. Thaw pollock carcasses at room temperature. It is not recommended to use the microwave for defrosting because the fish may become dry. Clean the carcasses of all unnecessary elements, wash and dry.

2. Rub the pollock with salt and fish spices, set aside so that the fish is saturated with seasonings.

3. Cut half a lemon and squeeze the juice out of it. Cut the second half into thin slices.

4. Chop three quarters of the parsley volume with a knife, leave the rest for decoration.

5.Make cuts on the back of the fish and insert a slice of lemon into each. If there are pieces of fruit left, put them inside the carcasses. Place chopped parsley into the fish too.

6. Prepare a large piece of foil and place the fish on it - each on a separate sheet. Drizzle the pollock a little with vegetable oil. Close the foil envelopes tightly, making sure to leave some free space inside.

7. Heat the oven to 190-200 degrees and bake the fish for 20-25 minutes. Ready pollock goes well with boiled rice and vegetable salad.

Bon appetit!

Delicious pollock fillet with cheese

According to this recipe, the fish turns out nourishing and juicy, thanks to the “cap” of mayonnaise and cheese. You need to be careful when adding salt, since mayonnaise and cheese are salty in themselves.

Ingredients:

• Pollock – 800 g.
• Mayonnaise – 80 g.
• Cheese – 150-170 g.
• Salt, pepper, vegetable oil.
• Greens optional.

Cooking process:

1. Clean pollock carcasses from scales and fins, cut along the ridge line, remove all the bones, wash and dry the fish fillet, cut it into several parts.

2. Sprinkle fish pieces with salt and pepper, you can sprinkle with lemon juice.

3. Cover a baking dish or baking sheet with baking paper or foil, grease with vegetable oil, and place the fish pieces at some distance from each other.

4. Grease the fish with mayonnaise. Its quantity depends on your preferences. You can use lean mayonnaise to reduce calories; it is also acceptable to use a mixture of sour cream and mustard.

5. Grate the cheese and create a dense layer of it on each piece of fish, pressing the cheese shavings onto the fish.

6. Bake fish under cheese in the oven for about 30-40 minutes. The time depends on the thickness of the fish pieces.If they are thin, 25 minutes is enough for baking.

7. Sprinkle the finished pollock with cheese and serve with herbs.

Bon appetit!

Pollock in batter in the oven

In this recipe, the base of the batter is rice flakes, but if they are unavailable, you can also use flour. It is recommended to mix the flakes with a small amount of yeast to create a fluffy batter around the fish.

Ingredients:

• Pollock (fillet) – 1 kg.
• Rice flakes (or flour) – 100 g.
• Dry yeast – 5 g.
• Egg – 1 pc.
• Onion – 1 head.
• Salt, spices for fish.
• Sugar – 1 pinch.
• Water – 300 ml.

Cooking process:

1. First of all, prepare the yeast batter. For this purpose in 200 ml. Dissolve 5 g of dry yeast in warm boiled water, add a pinch of sugar. Make sure the yeast and sugar are completely dissolved, and then add the rice flakes. For a thicker batter, you can add a spoonful of flour. If you use flour instead of cereal, just take 100 g. Stir everything to form a dough, cover with film and place in a warm place for 30-40 minutes.

2. Pollock fillet, washed and dried, mix with salt and spices and place in a mold.

3. Finely chop the onion, fry in a frying pan with vegetable oil and place on the fish.

4. Spoon the increased batter onto the pieces of fish with onions and spread evenly over the surface. Let the fish with the dough sit for 5-7 minutes, and then put it in the oven.

5. Bake pollock at 180 degrees for about half an hour. After this time, brush the surface of the baked dough with egg yolk and place in the oven for another 5 minutes. This will give the top of the dish a beautiful gloss.

6. Battered pollock tastes like fish pie and can be served with fish sauce or fresh vegetables.

Bon appetit!