Any fish dish is highly appreciated due to the invaluable benefits of this product and its low calorie content.
In addition, fish is perfectly absorbed by the body, saturating, but not overloading it.
Baked pollock fillet in the oven is not only healthy, but also really delicious.
The dish is prepared quickly, which means you can cook it even with minimal time, for example, in the evening for dinner after work.
Pollock fillet in the oven: recipes and general principles of preparation
The pollock roasting process is elementary: the fish processed and sprinkled with spices is placed in a mold and sent to the oven for 20-40 minutes, depending on the recipe.
It’s great if you already have the filet ready, it defrosts quickly and doesn’t need any kind of processing, except for rinsing in cold water and drying with napkins.
You will have to tinker with the whole carcass, but this is not very difficult. The main thing is that pollock is not very thawed, it is more difficult to work with such fish. So, rinse the slightly frozen carcass in cold water, cut off the head, fins, if necessary, remove the insides.
Next, put pollock on a cutting board and peel off. Slightly open it from the side of the belly, and gently picking it up from the side of the head, separate the fillet from the bones. By the way, the remaining meat on the bone can not be separated to the end, from this piece you can cook a wonderful dietary ear.
Pollock is baked mainly in foil so as not to overdry the fish. Vegetables, cream, milk, mayonnaise, eggs, cheeses will give additional juiciness and new flavoring notes to fish. You can simply roll the prepared, pickled fish in flour and bake on a baking sheet.
Pollock fillet in the oven: how to choose fish for baking
If you buy a ready-made filet in frozen form, be sure to pay attention to the appearance of the fish. The color of pollock should be natural, without spots and yellowing spots. Glaze should be transparent and whole, not snowy and not cloudy.
If you take pollock with a carcass, look at the scales, it should be shiny, not mucous, not yellowed or darkened. The abdomen of the fish should be elastic, not swollen, the eyes should be convex and shiny.
The smell of pollock should correspond to the fishy smell, without sourness and any extraneous unpleasant odors.
1. Pollock fillet in the oven: a simple recipe
Ingredients:
• two carcasses of pollock;
• one lemon;
• large onion;
• carrot;
• 50 grams of butter;
• vegetable oil;
• leaves of dill, curly parsley.
Cooking method
1. Wash pollock, clean, separate the fillet from the seeds.
2. Cut the peeled onions in half rings, grate the carrots coarsely.
3. My lemon, go through the peel with a brush, cut into thin rings with the peel.
4. Put the onion on a hot vegetable oil, salt, pepper, fry for a couple of minutes.
5. Add the carrots, fry, stirring, another five minutes. Vegetables should acquire an appetizing golden hue and softness.
6. Sprinkle pollock fillet to taste with salt and pepper.
7. Cover the foil with a small baking dish
8. Spread the vegetable layer in an even layer, lay the pollock on top.
9. On the fish we put the lemon slices, butter, divided into small pieces.
10. Cover the form with a second sheet of foil, send it to the oven preheated to 180 degrees.
11. Bake for 30 minutes.
12. Before serving, carefully remove the pollock with onions and carrots on a large flat dish, decorate with herbs.
2: Pollock fillet in the oven: recipe with potatoes
Ingredients:
• 800 grams of pollock fillet;
• kilogram of potatoes;
• two onions;
• 250 grams of sour cream;
• 280 ml of milk;
• 100 grams of cheese;
• two tablespoons of flour;
• vegetable oil;
• salt, pepper, ketchup.
Cooking method:
1. Wash the potatoes without peeling, dry them. We spread it on the grill, bake at a low temperature (140-160 degrees) until ready. Cool, peel.
2. Cut the onion into small-small cubes and fry in vegetable oil until softened. Add the flour, mix well, stand, stirring, on the stove for a couple of minutes.
3. Pour sour cream and ketchup to the onion, simmer for 2 minutes. Add salt, pepper, pour milk, bring the sauce to a boil, reduce heat to a minimum and simmer until thickened.
4. Cut the potatoes into plates, spread on a greased baking sheet.
5. Spread the pollock fillet on top, cutting it into pieces.
6. Pour fish and potatoes with sour cream and onion sauce.
7. Bake at 220 degrees 30 minutes.
8. We take out the baking sheet, sprinkle pollock with grated cheese, send back another 10 minutes.
3. Pollock fillet in the oven: recipe with vegetables
Ingredients:
• two pollock;
• 400 grams of white cabbage;
• two carrots;
• two onions;
• Bell pepper;
• large tomato;
• half a lemon;
• two processed cheeses;
• mayonnaise, salt, spices, herbs.
Cooking method:
1. Peel the carrots, peppers and onions, remove the top leaves from the cabbage.
2. Shred the cabbage in thin strips, onion - a quarter of the rings, rub the carrots on a fine grater, chop the pepper into strips.
3. Put the vegetables in a saucepan, pour a little vegetable oil, fry.
4. Add salt, spices, pour half a glass of water, cover the stewpan with a lid. Stew until tender 10 minutes.
5. Cut the pollock fillet into pieces, salt, grease with mayonnaise.
6. Grease a baking sheet or a form, spread the first layer of half stewed vegetables. Lay pollock on top, sprinkle it with lemon juice.
7. Put the tomato into the fish, sliced in thin circles, cover with all the remaining stewed vegetables.
8. Make a net from mayonnaise, send the pollock fillet with vegetables to the oven, heated to 180 degrees for 10 minutes.
9. While the fish is preparing, we rub the processed cheese. It is more convenient to do this if it is slightly frostbitten.
10. We take out the form, sprinkle with cheese, put in the oven for another 10 minutes.
11. We serve, decorating with greens.
4: Pollock fillet in the oven: recipe with lemon and mustard
Ingredients:
• kilogram of pollock fillet;
• onion;
• 60 grams of mustard;
• parsley leaves;
• large meaty tomato;
• lemon;
• salt, black pepper.
Cooking method:
1. Rinse the fillet and wipe it with a paper towel. Rub with salt, mustard and pepper, leave aside for 10 minutes.
2. Wash the tomato and also dry it. Cut into thin slices.
3. Peel the onion, cut into thin half rings.
4. My lemon, cut in half, cut one half into thin circles.
5. We cover the baking dish with foil.
6. Spread the pollock fillet, sprinkle it with juice from half a lemon.
7. Onion spread on top, on it we put in a chaotic order circles of lemon and tomato.
8. Rinse parsley leaves, spread on tomatoes.
9. Cover the fish with foil, send to the oven preheated to 200 degrees for 20 minutes.
10. 2-3 minutes before readiness, open the foil so that the pollock is browned.
5. Pollock fillet in the oven: recipe for vegetables and cheese crust
Ingredients:
• 1.2 kg of pollock fillet;
• four carrots;
• two onions;
• 200 grams of cheese;
• 100 grams of mayonnaise;
• vegetable oil;
• seasoning for fish and salt.
Cooking method:
1. Defrost the pollock fillet, rinse it, dry it and grease with pepper and salt. Leave for several minutes aside, allowing the fish to soak.
2. Peel the onions and carrots, chopping them as small as possible.
3. Heat the oil in a frying pan, put the onion, fry until transparent.
4. Add carrots, salt a little, fry until completely softened. Cooling down.
5. We make plates of foil with high sides for each pollock fillet, lay out the fish, spread the frying on top with an even layer, mixing it with mayonnaise.
6. Sprinkle pollock with vegetables coarsely grated cheese.
7. We bake the fish for 35 minutes at 175 degrees, serve directly in an improvised foil plate.
6. Pollock fillet in the oven: recipe in sour cream and soya marinade
Ingredients:
• 350 grams of pollock fillet;
• 50 grams of sour cream;
• 50 grams of soy sauce;
• 30 ml of olive oil;
• a teaspoon of grated ginger;
• two cloves of garlic;
• red pepper, salt, caraway seeds.
Cooking method:
1. Cut the washed pollock fillet into small pieces.
2. In a bowl, mix sour cream with chopped garlic and finely grated ginger. Add pepper, caraway seeds, pour in olive oil and soy sauce. Mix well.
3. Pour pollock with soya-bean marinade, leave it to soak for at least 30 minutes.
4. Cover the baking sheet with foil, put the pickled pieces of fish, cover the top with foil.
5. Bake at 200 degrees for 20 minutes.
6. We take out the finished pollock fillet on plates, sprinkle with herbs, serve with your favorite side dish.
7. Pollock fillet in the oven: omelette recipe
Ingredients:
• a pound of pollock;
• salt pepper;
• vegetable oil;
• three eggs;
• chopped greens;
• 200 ml of milk.
Cooking method:
1. Rinse and dried pollock cut into slices, salt and pepper.
2. Put the fish in a pan with heated oil, fry until golden brown. Do not forget to stir so that the pollock is not burnt and fried evenly from all sides.
3. In a deep container, lightly beat the eggs with salt, pour in the milk, put the greens and mix well.
4. Spread the fried pollock in a greased form, pour eggs with milk.
5. We put it in the oven, where the temperature was previously set at 180 degrees. Cook for 10-12 minutes.
6. Pollock fillet in the oven, cooked according to this recipe, is tasty both hot and cold.
Pollock fillet in the oven - secrets and subtleties
Pollock will turn out to be really useful and tasty if you responsibly approach not only the choice of fish and additional ingredients, but also the choice of dishes.
• Bake pollock fillets in glass, enamelled, cast-iron or clay dishes. Aluminum and metal containers are categorically not suitable for cooking fish: the dish loses its useful and taste qualities, and the fish itself acquires an unappetizing grayish color.
• Choose dishes by size. This means that when baking, there should be no voids, fish and other ingredients should fill the container completely, so the dish will come out juicier and more tender.
• If you line the baking dish with foil, it does not absorb fish smell. You can also lubricate the container before cooking with lemon juice or vinegar, then rinse in cold water.
• If you don’t feel like messing with the dishes after cooking and eating, you can cook the pollock fillet in the oven in improvised serving foil plates, and they also serve fish on the table.
• Do not forget that the smell of fish is well removed both from dishes and from hands, if you wash them in cold water using lemon juice. In addition, hands can be grated coffee grounds.
