Pollock quite often ends up on the dinner table. Many people love this fish for its affordability and the absence of small bones. On store shelves, pollock can be found in various versions: from uncut carcasses to fillets. And if the second option is already ready, then you will have to tinker a little with the first.

This fish does not require any special processing. First, the carcasses need to be defrosted. It is better to do this naturally so that the fish does not lose its beneficial properties. To do this, you need to place the pollock in the refrigerator and wait until the process is completed.

Pollock scales are very small and barely noticeable. It does not spoil the finished dish, but you should still get rid of it. The scales of this fish are easily peeled off the skin. Just scrape them with a regular knife.

After cleaning, cut off the head of the fish, stepping back at least a centimeter from the gills. After this, cut the belly and remove all the insides. You need to pay special attention to the dark film - it should not remain at all, because it will give the dish an unpleasant bitterness. After removing the entrails, rinse the carcass well with water and cut off the fins.

If necessary, you can fillet the pollock using a knife, separating the meat from the spine. But you need to work carefully, because... The fish is very delicate and any carelessness will result in damage to the integrity of the fillet.

Pollock fillet with vegetables in foil

Pollock fillet baked in foil turns out very tasty, retaining all the flavors and beneficial properties. Due to the fact that this fish contains practically no fat, the finished meat often turns out dry. Therefore, it is worth adding vegetables that will give juice and make the fillet more tender.

Required ingredients:

• Pollock fillet 0.5 kg
• Bell pepper 3 pcs.
• Onions 2 pcs.
• Large tomatoes 4 pcs.
• Sunflower oil
• Salt and pepper
• Foil

The dish is prepared in portions.

Step-by-step preparation:

1. Thaw pollock fillets, rinse well and dry with paper towels. If necessary, cut the fish into smaller portions.
2. Season the fillet with salt and pepper, mix well. You can lightly sprinkle with lemon juice. Let the fish stand for 10-20 minutes. Drain off the water that has formed during this time.
3. Wash the pepper, remove seeds, cut into small strips. To add brightness to the dish, you should use both red and yellow peppers. Peel the onion and cut into rings. Add a little salt to the vegetables, but do not mix them together. Cut the tomatoes into large rings. You can also use small cherry tomatoes; they should only be cut in half.
4. Drop a little sunflower or olive oil onto the foil and spread it with a brush. Place onion rings, pollock fillet on them, and tomato slices or cherry slices on top. Place pepper on the sides of the fish. Wrap the foil well. Bake pollock for 20 minutes.

Pollock fillet with vegetables in foil

Pollock fillet in batter

For this option, pressed fillet in briquettes is better suited. In this case, it can be cut into thicker pieces. If you separate the carcass meat from the bones yourself, it will turn out thin, and when fried, it will become completely dry.

Required ingredients:

• Pollock fillet 1 briquette
• Eggs 5 pcs.
• Milk 100 ml
• Mayonnaise 1 tbsp.
• Soy sauce 1 tsp.
• Dry herbs
• Salt and black pepper

Cooking the dish step by step:

1. The fish needs to be defrosted, but not completely, but done in such a way that it is convenient to cut it with a knife. In this case, the frozen fillet will not fall apart into small pieces. The slices should be made thicker.
2. For the batter, beat the eggs thoroughly until foam forms. Add milk, soy sauce, dry herbs and black pepper. If necessary, add a little salt to the mixture.
3. Heat a frying pan with oil. Dip the fillet well into the batter; you can hold the fish in it for about a minute. Fry pollock on both sides until cooked.
4. It is better to place the finished fillet on a paper towel to remove excess fat. Mentai can be served with mashed potatoes or rice.

Pollock fillet in batter

Potato casserole with pollock

This casserole is perfect for a family dinner or for treating guests. The main advantage of the dish is that it takes little time to prepare. While the fish and potatoes are simmering in the oven, there will still be time to organize a salad or light snacks.

Required ingredients:

• Pollock fillet 600 g
• Potatoes 1 kg
• Onions 2-3 pcs.
• Mayonnaise 70-100 g
• Vegetable oil 2-3 tbsp.
• Parsley
• Dry herbs to choose from
• Salt and ground black pepper

Cooking:

1. Peel the potatoes, cut into large slices up to 5 mm, boil in salted water until half cooked and place in a colander to drain.
2. Defrost pollock fillet, wash and cut into small layers 10-15 mm thick. Add mayonnaise, pepper, salt and any dried herbs. Let the fish sit for 15 minutes.
3. Peel the onion and chop into half rings. Heat a frying pan with oil and fry the vegetable for 3 minutes.
4. Preheat the oven to 180-200 C. Grease a baking dish (preferably glass), lay out ½ of the potatoes, add the fried onions, then the fish and the remaining potatoes. Spread a small amount of mayonnaise evenly on top. Cook the casserole for about 40 minutes. Sprinkle the finished dish with chopped parsley and green onions.

Potato casserole with pollock

Pollock cutlets

Fish cutlets are in no way inferior in taste to meat cutlets, and the price of such a dish is much cheaper. The recipe is quite simple and inexpensive.

Required ingredients:

• Fresh frozen pollock 1.5 kg
• Milk 150 ml
• White loaf 200 g
• Eggs 2 pcs.
• Onions 2 pcs.
• Flour 100 g
• Vegetable oil - 1-2 tbsp.
• Sugar 1 tsp.
• Pepper and salt

Step-by-step preparation of the dish:

1. Thaw pollock carcasses, thoroughly peel the skin, cut off the head and fins. Separate the meat from the bones. Cut the carcass into small pieces.
2. Peel the onion and cut into four parts. Soak the loaf slices in milk.
3. Pass the prepared ingredients through a meat grinder. Add eggs, vegetable oil, sugar, salt and pepper to the resulting minced meat. Mix the fish mixture thoroughly with your hands.
4. Form small cutlets from the minced meat and roll them well in flour. To prevent the mixture from sticking to your hands, gently moisten them regularly with water.
5. In a heated frying pan in vegetable oil, fry the resulting cutlets until golden brown. To make them more tender, add a little boiling water to the pan and simmer the cutlets over low heat.

The remaining cutlets can be frozen and cooked another time.

Pollock cutlets

Pollock "under a fur coat"

Pollock with vegetables can be baked not only in foil. The dish will be no less tasty in a baking dish. In this case, the fish turns out to be covered with a vegetable “coat”.

Required Products:

• Pollock fillet 1 kg
• Onions 3 pcs.
• Carrots 3 pcs.
• Any hard cheese 200 g
• Mayonnaise
• Green
• Salt and pepper

Cooking:

1. Thaw the fillet and rinse with water, dry with paper towels. Salt the fish, add black pepper and dry herbs, leave for 15 minutes. Grease a baking dish with oil; you can line the bottom with parchment. Place fish in a thick layer.
2. Peel the onion and cut into half rings, grate the carrots. Mix the prepared vegetables, squeeze them a little with your hands and add salt. Place on top of the fish.
3. Grate the cheese on a coarse grater, add mayonnaise, mix thoroughly and place the mixture in the mold as the final layer.
4. Bake the fish “under a fur coat” at 180 C for 40-50 minutes. Sprinkle the finished dish with chopped parsley and green onions.

Fish goulash in a slow cooker

Fish goulash is a good substitute for meat dishes. This is an option for a hearty and tasty dinner on a budget. Thanks to the fact that goulash is prepared in a slow cooker, time is saved significantly for the housewife.

Required ingredients:

• Pollock fillet 600 g
• Onion 1 pc.
• Bell pepper 1 pc.
• Carrot 1 pc.
• Chili pepper 1 pc.
• Tomato paste 70 g
• Sugar 1 tsp.
• Vegetable oil

Cooking steps:

1. Thaw the fillet and cut into small pieces. Finely chop the onion and grate the carrots on a coarse grater.
2. Add vegetable oil to the multicooker bowl and fry the onions and carrots for 5 minutes in the “Fry” mode.
3. Add finely chopped chili pepper and diced bell pepper. Continue frying the vegetables for another 5 minutes.
4. Add tomato paste, sugar and salt and 200 ml hot water. Switch the multicooker to the “Stew” mode and continue cooking for 15 minutes.
5. Place the pollock fillet into the resulting sauce and mix everything carefully. Set the “Quenching” mode for 50-60 minutes. During this time, the goulash will be ready. The dish is served hot in combination with a side dish - rice, buckwheat or boiled potatoes.

If fish goulash will be eaten by children, then chili peppers should be excluded from the list of necessary products.

Fish with white beans in a pot

Fish and beans are good as an independent dish, for example, for a hearty dinner.

Required ingredients:

• Pollock fillet 500 g
• White beans 2 cups
• Bell pepper 1 pc.
• Onions 1-2 pcs.
• Tomato paste 2 tbsp.
• Sour cream 2 tbsp.
• Vegetable oil 4 tbsp.
• Flour for breading
• Parsley and dill
• Seasoning for fish
• Salt and black pepper

Step-by-step preparation:

1. Thaw the fillets, rinse and dry with paper towels. Cut the fish into small pieces, add seasoning, salt and pepper, mix and let sit for 30 minutes. Dip the fillet in flour and fry in oil on both sides until light golden brown.
2. Soak the beans for an hour, and then boil until tender in salted water. If time is limited, you can get by with canned beans.
3. Finely chop the onion and cut the pepper into strips. Sauté vegetables in vegetable oil, add beans and simmer all ingredients for 10 minutes. At the end of cooking, add finely chopped herbs.
4. Place beans with vegetables on the bottom of the pot, and fried pollock on top. Continue alternating layers until the container is full. For the dressing, mix tomato paste and sour cream, pour the sauce over the dish, and cover the pot with a lid. Cook in the oven at 180 C for 30 minutes.

You can learn how to cook delicious pollock using 11 original recipes. This fish is healthy, it has few bones, so dishes made from it will appeal not only to adults, but also to children.

This is a universal recipe that can be used to cook sea and river fish.

To prepare you will need:

• pollock 1.5 kg;
• 4 tbsp. l. soy sauce;
• lemon juice 2 tbsp. l.;
• pepper mixture;
• 5 g salt;
• flour 160 g;
• 100 ml vegetable oil.

Step by step description:

1. After cleaning the fish, cut it into small pieces.
2. Pour soy sauce and the juice of half a lemon, salt and pepper, stir, and refrigerate for 5 hours.
3. Heat vegetable oil in a frying pan.
4. Bread the fish pieces in flour. Fry until done, about 7-9 minutes. Turn over to the other side and cover with a lid.
5. Place the finished pollock on napkins to absorb excess fat.

According to this simple recipe, fried pollock in a frying pan turns out aromatic, golden on the outside and juicy on the inside.

Recipe for stewing in sour cream sauce

Pollock with sour cream goes with any side dish and is easy to prepare.

Required ingredients:

• pollock 1200 g;
• 120 g flour;
• onion 1 pc.;
• salt;
• 100 ml vegetable oil;
• sour cream 100 g;
• 250 ml water.

Step by step description:

1. Wash and clean the pollock, divide into pieces.
2. Bread in flour and fry in a frying pan.
3. Finely chop the onion, fry it with two handfuls of flour in oil.
4. Add sour cream to the frying pan with the onions.
5. Pour 1 tbsp onion. hot water and simmer for 10 minutes.
6. Place fried pollock in the prepared sauce.
7. Simmer for 7 minutes with the lid closed.

Delicious sour cream sauce is an excellent gravy, and the fish in the sauce turns out very tender and juicy.

Delicious fish cutlets

This recipe is remarkable because the pollock cutlets turn out really tasty. The fish fillet is chopped with a knife to preserve the juiciness of the minced meat.

Products:

• pollock fillet 1000 g;
• 200 g white loaf;
• large onion 1 pc.;
• 1 egg;
• salt 20 g;
• 50 g semolina;
• olive oil;
• milk 50 ml;
• dry parsley 5 g;
• ground pepper 2 g.

Step by step description:

1. Prepare minced meat from boneless fillet - cut it into small pieces.
2. Cut off the crusts from the bread, soak it in milk, add semolina to it.
3. Finely chop the onion.
4. Add egg, onion and swollen bread to the minced fish.
5. Season with salt and pepper, add dry parsley.
6. Knead the minced meat with wet hands until smooth and form into cutlets.
7. Heat a frying pan, pour oil into it, and fry the cutlets on both sides over medium heat until golden brown.
8. When you turn the cutlets onto the second side, do not forget to cover the frying pan with a lid and reduce the heat.

Delicious fish cutlets are ready!

Marinated with onions and carrots

This recipe is easy to follow, and the result always exceeds all expectations.

Products:

• pollock 1 kg;
• 3 bows;
• 4 carrots;
• salt and pepper;
• 2 tsp. white wine or apple cider vinegar;
• 450 g tomato sauce;
• 100 ml water;
• oil for frying.

Preparation:

1. Clean the fish, wash it, cut into pieces.
2. Cut the onion into half rings.
3. Grate the carrots.
4. Fry the onion until golden brown, add a pinch of ground black pepper.
5. Add carrots to the onion, simmer until tender, adding salt and pepper to taste.
6. Add tomato sauce to the vegetables in the frying pan and simmer for 2 minutes.
7. Add 150 ml of water and vinegar or wine to the tomato dressing in the frying pan, simmer for 3 minutes.
8. Salt the fish and place in the prepared tomato sauce in a frying pan. Cover with a lid and simmer over low heat until done.

Instead of tomato sauce, you can use fresh peeled tomatoes, chopped in a blender.

Pollock marinated with tomato and vegetables goes well with a side dish of boiled potatoes.

In a slow cooker

Amazingly tasty fish on a bed of vegetables, with creamy sour cream sauce, made in a slow cooker.

Products:

• pollock 2 carcasses;
• 2 onions;
• 1 carrot;
• 100 g sour cream;
• 150 ml cream;
• salt;
• seasoning for fish;
• vegetable oil

Preparation:

1. Clean the pollock and cut into pieces.
2. Salt the fish and sprinkle with seasoning.
3. Chop the onion and grate the carrots.
4. Pour oil into the multicooker bowl. Add onions and carrots.
5. Close the multicooker lid, set the “Bake” or “Multi-cook” mode (125–135 °C) for 40 minutes.
6. Prepare sour cream filling, mix sour cream, cream and a pinch of salt.
7. Stir the vegetables in the slow cooker. 20 minutes after the start of stewing, place pieces of fish in a multicooker bowl on a vegetable bed.
8. Pour the cream and sour cream mixture over the fish in the slow cooker. Close the lid and cook until the end of the program.

Serve with buckwheat porridge or mashed potatoes.

Bake fish with tomatoes and cheese

To cook pollock in the oven, you will need a large baking sheet. It can be covered with foil.

Products:

• pollock 1600 g;
• 200 g cheese;
• sour cream 200 g;
• 2 onions;
• 3 cloves garlic;
• 5 tomatoes;
• dill 1 bunch;
• salt 10 g;
• seasoning for fish 5 g.

Step by step description:

1. Clean the fish, wash it, and cut into portions.
2. Cut the onion into half rings.
3. Prepare sour cream dressing by adding chopped garlic, dill and salt to the sour cream.
4. Place the onion in the bottom of the baking dish and the fish on top. Brush the pollock pieces with sour cream, garlic and herbs.
5. Place tomato slices on top of the fish, sprinkle with grated cheese, and brush with sour cream.
6. Place in a preheated oven and bake for about 45 minutes at 200°C.

Delicious pollock baked with cheese is ready!

Whole pollock in the oven in foil

Fish prepared according to this recipe turns out tender and tasty. Its preparation takes little time.

Products:

• pollock 1000 g;
• 10 g salt;
• ground black pepper 2 g;
• 3 tbsp. l. lean oil;
• lemon juice 3 tbsp. l.;
• 1 tbsp. l. tomato paste;
• mayonnaise 1 tbsp. l.

Step by step description:

1. Clean and wash the fish, rub it with salt and pepper.
2. Combine for the sauce: tomato paste, mayonnaise, lemon juice and vegetable oil (olive oil is possible), a pinch of salt. Stir until smooth.
3. Cover a baking sheet with foil, grease with oil, place the fish, and pour the sauce on top.
4. Cover the top of the baking sheet tightly with foil.
5. Bake the fish at 200°C for about 40 minutes.

If the pollock is not completely baked, you can keep it in the oven without foil at the same temperature for 5 minutes.

The finished dish is juicy orange in color.

Fish fillet in batter

Fish prepared according to this recipe is similar to a restaurant delicacy. It has a slightly lemony flavor and a delicate consistency.

Products:

• pollock fillet 1000 g;
• 100 g lemon juice;
• pomegranate sauce 4 tbsp. l.

For the batter:

• eggs 2 pcs.;
• 10 g salt;
• paprika 6 g;
• 2 tbsp. l. sour cream;
• flour 60 g.

Step by step description:

Clean the fish, wash it, cut into portions.

1. Rub with salt, add lemon juice and pomegranate sauce.
2. Place in the refrigerator to marinate for 2 hours.
3. Prepare a batter from eggs, sour cream and flour, do not forget to add salt and sweet ground paprika.
4. Place pieces of fish into the oil heated in a frying pan, dipping them into the batter. Fry on both sides until golden brown.

Even those who are not fans of pollock will enjoy this dish.

Pollock fillet baked with potatoes

This recipe makes a wonderful fish casserole.

Products:

• pollock fillet 500 g;
• potatoes 4 pcs.;
• salt;
• pepper;
• nutmeg;
• butter 100 g;
• flour 2 tbsp. l. (with top);
• milk 50 ml;
• cream 50 ml;
• garlic 2 cloves;
• parsley 2 branches;
• cheese 100 g.

Step by step description:

1. Peel, wash, cut or chop the potatoes into thin slices. Add salt, pepper and stir.
2. Grease the mold with oil. Place the potatoes in an even layer.
3. Cut the pollock fillet into pieces, add salt and pepper, and mix.
4. Place the fish pieces on the potatoes.
5. Prepare a sauce from butter and flour. Melt the butter in a frying pan, add flour, stir for 2 minutes.
6. Pour milk into the sauce in a thin stream, stir, pepper, salt, and add ground nutmeg to taste.
7. Add cream to the sauce and stir.
8. Squeeze the garlic onto the fish and pour the creamy sauce over it.
9. Place the mold in the oven at a temperature of up to 190 °C.
10. Bake for half an hour.
11. Remove the fish, sprinkle it with grated cheese and chopped parsley. Bake for another 10 minutes.

Especially for those who shudderingly remember the “fish” days of Soviet public catering, which discouraged even the most devoted fans from loving this healthy product, we offer the best recipes for dishes from pollock fillet that can rehabilitate this “cat” fish. Believe me, properly cooked pollock is capable of tenderness. It can be as juicy and flavorful as its more noble fin brethren.

Fried pollock fillet in batter - recipe

Ingredients:

• pollock fillet – 2 pcs.;
• flour – 2/3 tbsp.;
• milk – 1/2 cup;
• eggs – 3 pcs.;

Preparation

Thaw the pollock fillet, wash and dry. Cut into portions and add salt. Pour milk into the egg yolks. Gradually adding flour, mix the batter. It should be thicker than pancake batter. Separately, beat the whites with salt until stiff peaks form. Carefully stir them into the batter. Dip pieces of fish into this mixture and fry in a well-heated frying pan until golden brown.

How to fry pollock fillet cutlets?

Ingredients:

• pollock – 2 pcs.;
• hard cheese – 100 g;
• garlic – 3 cloves;
• sour cream – 2 tbsp. spoons;
• eggs – 2 pcs.;
• spices for fish - 1 teaspoon;
• flour – 3 tbsp. spoons;
• bread (stale) – 300 g;
• vegetable oil - for frying;
• salt, ground pepper - to taste.

Preparation

We wash pollock carcasses, remove fins and films. Cut the fillet from the bone, beat it a little, salt it, sprinkle with spices. Grind cheese and garlic on a fine grater, add sour cream. Distribute this mixture evenly over the fish pieces. Roll the fillets tightly into rolls.

Cut the crust off the bread and grind the crumb in a blender. Beat the eggs with a pinch of salt, add a tablespoon of sparkling water and beat again. First roll the fish rolls in flour, then soak them in the egg, and then dip them in bread crumbs. A fairly thick layer of bread allows you to form cutlets, which we fry in a heated frying pan in a large amount of oil until golden brown.

Pollock fillet in sour cream

Ingredients:

• pollock fillet – 500 g;
• sour cream – 2/3 tbsp.;
• onion – 1 pc.;
• carrots – 1 pc.;
• salt, ground black pepper - to taste.

Preparation

Cut the fish into fairly large pieces and place in a deep frying pan. Mix sour cream with water and pour this sauce over the pollock so that it peeks out a little on the surface. Salt and pepper. Place the pan on the stove, bring to a boil and reduce the heat to low. Simmer the fish under a closed lid for 20 minutes. Then add finely chopped onion and grated carrots. Simmer for another 10 minutes. Serve hot, you can sprinkle with chopped herbs.

How to deliciously fry pollock fillet?

Ingredients:

• pollock fillet – 3 pcs.;
• onions – 2 pcs.;
• balsamic vinegar – 1/2 teaspoon;
• vegetable oil – 3 tbsp. spoons;
• almonds – 3 tbsp. spoons;
• sesame seed - 3 tbsp. spoons;
• mustard (dry) – 1 teaspoon;
• salt, ground black pepper - to taste.

Preparation

For the marinade, mix vegetable oil with vinegar and two tablespoons of boiled water. Salt, pepper, and soak the prepared pieces of fish in this mixture for at least 15 minutes.

Meanwhile, grind the almonds in a coffee grinder and mix them with sesame seeds. Roll pollock in this breading and fry in a heated frying pan on both sides.

Simple fish cutlets from pollock fillet

Ingredients:

Preparation

We wash the carcasses and separate the meat from the bones. To make it easier, you can immerse the fish in boiling water for 5 minutes. We twist the fillet together with the onion into minced meat, add the egg and basil. Salt and pepper to taste. With wet hands, form cutlets, placing a small piece of butter inside each. Fry on both sides in a well-heated frying pan, or you can bake in the oven. By the way, this is very tasty, look through the recipes and cook! You can also cook.

22.08.2017, 22:13

Pollock in the oven - 7 recipes for how to cook pollock in the oven

Published on August 22, 2017

Continuing the fish theme, today we will prepare such a dish as pollock in the oven. The fish is quite tasty, healthy, easy to prepare, and has no small bones. You can talk about the advantages for a very long time, but you can cook it very quickly.

Pollock is a commercial fish and therefore available almost all year round. Prices are not bad and almost any family can afford to buy pollock once or twice a month.

We take the carcass, prepare it with salt, pepper and spices. Place in the oven for 30-40 minutes depending on the recipe. While the fish is cooking, prepare the side dish.

If you want to reduce the cooking time to the maximum, it is better to take pollock fillet. Just defrost the fillet and rinse it under running water and it is ready for baking.

You will have to tinker with a pollock carcass a little longer, but carcasses are also different. There are already gutted ones and there is not much fuss with them. And if you take a whole frozen pollock, you will have to defrost and gut it yourself. But there are advantages to cutting up a whole fish; the remains of the bones can be used for delicious fish soup.

Mostly such fish is cooked in foil in order to preserve as much of the nutrients as possible and the fish does not turn out dry. Thawed pieces are wrapped in foil along with vegetables. Natural flavor enhancers are also added to vegetables, such as sour cream, mayonnaise, cream, cheese, eggs, and vegetables. In principle, such fish can simply be rolled in flour with salt and pepper, wrapped in foil and baked in the oven. Even this way it will turn out tasty and satisfying since pollock is a very tasty and healthy fish.

Pollock in the oven recipe

Let's start with the simplest recipe for cooking pollock in the oven.

Ingredients:

• Pollock 1 kg. (carcasses)
• Hard cheese 50-70 grams.
• Homemade sour cream 3-4 tablespoons.
• Garlic 3-4 cloves.
• 1 onion head.
• 2-3 tomatoes.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process:

1.If you bought frozen pollock, then the carcass must be properly defrosted before cooking. First put it in the top section of the refrigerator for 5-6 hours. This is the correct way to defrost fish.

2. Before cutting pollock, inspect it from the inside for entrails. If there are small residues, get rid of them with a knife and rinse the carcass well.

4. Add salt and pepper to the pieces in a bowl and mix gently. Let the fish sit for a few minutes and let it salt a little.

5.While the fish is salting, prepare the remaining ingredients, cut the tomatoes into slices.

6.Pass the garlic through a press or cut it into thin slices.

7.Grate the cheese on a coarse grater.Peel the onion and cut into large rings.

Now all the ingredients are ready, you can place them on a baking sheet coated with vegetable oil.

8.And so the first layer will be from onion rings.

9. Place pieces of fish on the onion in a second layer.

10. Place garlic on top of the fish, then tomatoes.

11.Sprinkle grated cheese on top of the tomatoes and add a little allspice black pepper on top of the cheese.

12.Now all that remains is to bake the fish in the oven at a temperature of 180-190 degrees. Cooking time is from 30 to 40 minutes.

We take out the fish, carefully transfer it to a beautiful dish, decorate with chopped herbs and you can serve. Now you have the simplest recipe for cooking pollock in the oven. Bon appetit.

Pollock in the oven with vegetables and sour cream Bechamel sauce

Be prepared for the fact that after you treat your guests to this pollock, they will immediately start asking you for the recipe. Because the fish turns out so tasty and juicy that sometimes many people don’t believe that they ate pollock.

Ingredients:

• Pollock 1.5 kg.
• 1-2 carrots.
• 1 onion.
• 5 tablespoons of flour.
• Salt and pepper to taste.
• Vegetable oil.

Ingredients for the sauce:

• 7 tablespoons of sour cream.
• 200 milk.
• 1 tablespoon flour.
• 2 tablespoons butter.
• 1 pinch of grated nutmeg.
• Salt and pepper to taste.

Cooking process:

1. The recipe uses a pollock carcass, but if you have fillet, you can also make it from fillet.

2. Inspect the carcass and clean it if necessary. I especially ask you to pay attention to the abdomen. Sometimes there remains a black film in it that gives a bitter taste. So if it exists, it’s better to get rid of it.

3.We also get rid of scales and unnecessary fins. Afterwards, rinse well again and wipe with a paper towel.

4. Cut pollock into pieces.

5. Prepare a mixture of salt, pepper and spices. Rub the fish pieces with the mixture and leave for 15-20 minutes. During this time, salt and spices will penetrate into the very middle of the fish.

Good spices include basil, thyme, rosemary, and ground coriander.

6.When the fish is salted, it must be fried in vegetable oil.

7.Pour vegetable oil into a frying pan and heat it well. Dip a piece of fish in flour on all sides and place it in a frying pan, and so on with each piece.

8. At this stage, it is important for us to get a golden crust on the pieces of pollock.

Therefore, we do not heat it too much and do not hold the fish for long. Literally 2-3 minutes on each side. It is important that the juice remains in the fish. Therefore, we fry on each side, thereby sealing the juice inside each piece.

9.Place the fried pieces on a napkin so that the paper absorbs excess vegetable oil.

Now that the fish is fried, you can prepare the vegetables.

10. Peel the onions and carrots. Cut the onion into rings on the floor, and pass the carrots through a coarse grater.

11. Fry the vegetables a little. But not like when frying, but just a little until the onion is transparent.

This is done so that a little moisture remains in the onions and carrots, which they will share a little later with the fish. And so we throw the onions and carrots into the frying pan, fry until the onions are transparent and transfer them to a bowl from the frying pan to stop the heat effect.

12.After preparing the vegetables, you need to prepare the sauce in which we will bake the fish in the oven.

13.Heat the butter in a frying pan or saucepan and add flour to it.

Make sure that the flour does not change color. At this stage, it is important not to fry the flour, but to heat it.

14.As soon as the flour is mixed with butter, pour in the milk. Take a whisk and stir the sauce constantly. It is important to avoid lumps. Gradually the mixture will begin to thicken. Now it is important to ensure that neither the flour nor the milk burns.

15.A few minutes after heating the mixture will begin to thicken, add nutmeg.

16.Then add sour cream, a little salt and allspice. Mix everything again until smooth. Bring to a boil and turn off the heat under the frying pan.

17. We can say that all the preparatory steps are over, all that remains is to connect everything beautifully together.

18. Take a form in which we will bake pollock in the oven and grease it with butter. The shape is needed with high sides.

19.Place fried fish on the bottom.

21.After a layer of carrots.

22. Spread the sauce, distributing it evenly over all surfaces. It is important that the sauce completely covers the entire dish, thereby sealing all holes through which moisture can evaporate.

23.Put this beauty in a hot oven for 15-20 minutes at a temperature of 180-190 degrees.

24.Keep the pollock in the oven until golden brown. This crust will be a signal that the dish is completely ready.

25.Fish is best served with rice or beans. Mashed potatoes are also good.

The experiment with raw vegetables was a success, so you don’t have to fry the vegetables first.

As a last resort, you can prepare an excellent vegetable salad from fresh cucumbers and tomatoes.

Before serving, decorate the dish with chopped herbs. Pollock with vegetables baked in the oven with sour cream sauce is ready. Bon appetit.

Pollock in pots with potatoes in the oven

The dish is very tasty, the pollock turns out tender, and thanks to the potatoes and vegetables, it is very nutritious and aromatic.

Ingredients:

Cooking process:

If you use pollock fillet, all you have to do is defrost it and cut it into pieces.

1.And if the carcass thenit needs to be peeled, the meat separated from the bones and cut into small pieces. Bones, by the way, can be used to prepare amazing fish soup.

2. Peel the potatoes and cut them into cubes.

3.Cut the onion into cubes.

4. Cut the carrots into slices.

5.Now we form the dish in pots.

6. Place some potatoes on the bottom, then add onions.Place carrot slices on top of the onion.

7.And lay out the fish almost as the last layer.

8.Dilute the sour cream with water and add some spices, mix with a spoon.

9.Pour the resulting liquid into pots. It is important to know that the liquid in the pot should be a little more than half, otherwise it may overflow when boiling.

10. You can decorate the top with 2-3 slices of carrots.

11.Place the pots in a cold oven. Remember, if you cook in pots, put them in a cold oven and only then heat it up. Because temperature changes can cause pots to crack. And all your efforts will be in vain.

12.And so we put the pots in the oven and heat it to 200 degrees and keep the pots at 200 degrees for 30-40 minutes.

13.Afterwards, you can add a pinch of chopped herbs to each pot. The dish is ready. Enjoy your meal.

The same dish can be prepared in a baking dish with just one condition. The mold will need to be covered with 2-3 layers of foil. By the way, I’ll tell you about this in the recipe below.

Pollock in the oven with vegetables in foil

This will be just an amazing dinner. This pollock recipe is suitable for those who do not like to cook. Everything in the recipe is so simple that it’s simply impossible to cook it poorly.

Ingredients:

• 500-700 grams of pollock.
• 1 onion.
• 1 carrot.

2. Peel the vegetables, cut them and fry them in vegetable oil until golden brown.

3. Coat a baking dish with vegetable oil and lay out the fried vegetables.

4.Place pieces of pollock on top. Cover the pan with 3 layers of foil. Place in the oven.

5.Bake for 30 minutes at 200 degrees.

6.If you wish, you can bake the fish without foil for the last 10 minutes, which will give the fish a golden brown crust

7.After removing without opening, let the dish cool slightly for 5-10 minutes.

8.Chop the greens, remove the foil and sprinkle the pollock with herbs. All that remains is to serve and enjoy the baked pollock in the oven. Bon appetit.

Pollock fillet in the oven with omelette

Simply delicious and easy. Agree, an unusual combination of fish and eggs. But still, why not, there is nothing complicated here.

Ingredients:

• 500-800 grams of pollock fillet.
• 3-4 eggs.
• 250 milk.
• Vegetable oil.
• A bunch of green onions.
• Half a bunch of dill.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process:

1. Thaw pollock fillet, rinse under water, cut into pieces. Add a little salt and pepper. In order for the salt and pepper to penetrate as deeply as possible, the pieces of fish can be wiped with a mixture of salt and pepper. Leave the fish for 5-10 minutes so that it is saturated with spices.

2.After 10 minutes, fry the pieces in a frying pan in vegetable oil until cooked.

3. Transfer the fried pieces of pollock from the frying pan onto a paper towel to remove the oil. Transfer the pieces from the towel into a special baking dish.

4. Break the eggs into a bowl, add a little salt and beat lightly until foamy.

5. Pour milk into the eggs and add chopped herbs, mix everything well until smooth.

6. Pour the resulting mixture into the fried fish pan and place it in the oven.

7.Cook the dish in the oven for 10-15 minutes at 180 degrees.

Divide the finished dish into portions and serve with fresh bread. Pollock fillet in the oven with an omelette is ready. Enjoy your meal.

Pollock with lemon and rosemary in the oven

Ingredients:

• 3-4 small pollock carcasses.
• 1 lemon.
• 1 bag of rosemary (or a small sprig for 1 carcass.)
• Salt and pepper to taste.

Cooking process:

1. Thaw the fish, cut off the fins and rinse in running water.

2. Rub with a mixture of salt and pepper.

3.Put 1-2 slices of lemon and a pinch of rosemary into each carcass.

4. Of course, it’s better if you put 1 small sprig of rosemary in the carcass.

5.Wrap each carcass in foil and place on a baking sheet.

6. Preheat the oven to 180-190 degrees.

7.Place the baking sheet in a hot oven and leave for 30 minutes.

8. In half an hour, you will have oven-baked pollock on your table with an indescribable aroma that will attract the whole neighborhood.

Bon appetit.

Pollock in foil in the oven video

Bon appetit.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Nutritionists believe that fish should be eaten at least once a week, because it contains iodine and phosphorus necessary for the body. Those who cannot afford expensive salmon steaks or sturgeon kebab are sure to pay attention to recipes for oven-baked fish. Proper preparation turns inexpensive blue whiting, cod or pollock into a great meal.

How to cook pollock deliciously

You can often find frozen pollock on the shelves of our stores. In order to prepare dinner for a family of 3-4 people, it is better to buy two carcasses - the average length of the fish is 25 cm, but it decreases during heat treatment. If you buy already cut fillets, pay attention to the color - the fish should be white, without pronounced yellowish or pink spots.

If you bought a whole pollock carcass, you must gut it before cooking. To do this you will need a sharp thin knife. First you need to defrost the fish - put it in a pan with cold water. Firmly grab the carcass by the tail and scrape off the scales. After this, cut off the fish’s head and rip open the belly. You must act carefully so as not to hurt the gallbladder, otherwise the taste of the finished fillet will be spoiled. Clean out all the insides and remove the backbone. Rinse the fish under strong running water and dry.

Cooking pollock fillet in the oven allows you to choose your favorite additive. If you bake it with potatoes or a lot of vegetables, then you won’t need an additional side dish. An abundance of sour cream, mayonnaise, and fried onions will give the dish a particularly delicate taste, and dried herbs and spices will help get rid of the specific fishy smell, which not everyone likes.

Pollock in the oven with carrots and onions

This is a popular recipe that can be used to cook not only pollock, but also pike perch or blue whiting. It becomes especially relevant in winter, when the body lacks vitamins. Such a simple and inexpensive dish as pollock with carrots and onions, baked in the oven, can provide you with a whole range of useful substances. To ensure that the recipe does not get boring, there are several variations.

Baked

Fish in the oven with carrots and onions is a simple recipe that any housewife can master. For variety, pollock dishes can be prepared with the addition of mushrooms or Chinese cabbage. You will need:

• pollock carcasses – 2 pcs.;
• carrots – 2-3 pcs.;
• onions – 3 pcs.;
• champignons (optional) – 600 g;
• salt, pepper, spices for fish.

To prepare this recipe you will need some frying oil. You can choose sunflower or olive - it depends on your preferences. Prepare fish like this:

1. Rinse and dry the fillets. Rub it with salt and fish spice mixture.
2. Cut the onion into small cubes or half rings (as you prefer). Place in a frying pan, add oil and fry until the onions turn golden brown.
3. After 3-4 minutes, add the chopped carrots. Continue sautéing for 6-7 minutes.
4. If you want to add mushrooms, wash them, cut them into slices and fry in a separate frying pan until all the moisture has evaporated. Mix with onions and carrots.
5. If you gutted the pollock yourself, there is no need to cut off the tail. Place the vegetable mixture inside the belly, lightly grease it with oil, and then place the stuffed fish on a baking sheet. If you bought ready-made fillets, first place them on a baking sheet and then cover them with a cap of fried vegetables.
6. Bake for 40 minutes.

In sour cream

This recipe is suitable for those who want to serve fish with boiled potatoes or rice. The dish turns out fatty, but very tender. You will need:

• pollock – 1 kg;
• sour cream 20% – 200 g;
• onions – 2-3 pcs.;
• cheese – 50 g;
• salt, pepper, fresh herbs - to taste.

Such recipes for preparing pollock allow the use not of an oven, but of a regular stove and frying pan - then you get stewed fish in sour cream sauce. However, baking makes the taste more savory. Prepare like this:

1. Cut the pre-cut fillet into pieces (about 3 cm wide).
2. Cut the onion into half rings. Lightly fry with butter, add sour cream and a little (half a glass) boiled water. Simmer until about a third of the sauce has evaporated. Add spices.
3. Place pollock in a deep baking dish or fireproof pan. If you want to prepare a portioned dish, place it in pots. Pour in the sauce.
4. Cover the dish with a lid and place in an oven preheated to 180 degrees. Bake for half an hour.
5. Sprinkle the fish with grated cheese and fresh herbs and leave for another quarter of an hour.

Under the marinade

Marinated fish (or fish in Greek) is one of the most common cold appetizers. This nutritious dish comes in handy in hot weather when you don’t feel like cooking something hot. The ingredients required are simple:

• pollock – 1 kg;
• carrots – 4-5 medium;
• onions – 3-4 medium;
• black peppercorns – 1 teaspoon;
• salt, dried herbs - to taste;
• sunflower or olive oil – 4-5 tbsp. spoons

You can add other vegetables to this mixture. However, first try the basic recipe:

1. Rinse and dry the fillets. Cut into pieces.
2. Lightly fry the pollock in a frying pan and place in a deep saucepan.
3. Chop the onion and carrot. Fry them one by one in a small amount of oil, mix.
4. Grind the black pepper with a grinder until you get small pieces (not powder). Add to vegetables.
5. Place vegetables in pan on top of fish. Place on low heat and simmer for 40-50 minutes. Can be baked in the oven.
6. Pollock marinated with carrots and onions is served chilled, so you need to store the dish in the refrigerator.

In foil

This recipe is useful if you want to serve pollock whole. You will need:

• pollock carcasses - as many as you want;
• salt, fish spices - to taste;
• milk – 125 ml;
• lemon – 1 pc.;
• rosemary – 3-4 sprigs.

For baking you need foil. Make sure it is at least two meters. Prepare the dish like this:

1. Rinse the fillet. Since there are no additives in this recipe, you can soak the pollock in milk in advance. This will make the fish softer and help get rid of the specific smell. Leave for an hour.
2. Dry the fish, rub with salt and spices. Place two or three slices of lemon and a sprig of rosemary in the belly. Wrap the carcass in foil.
3. Place in the oven, bake for 40 minutes. In 10 min. Before the cooking stage, open the foil so that the pollock is covered with a crispy crust.

Video recipes

Even experienced housewives do not always know how to gut fish, preferring to buy ready-made fillets. However, whole carcasses are a good way to save money. Detailed video instructions will explain how to properly remove the entrails from a fish, and at the same time suggest several original recipes, thanks to which you can delight your family with new dishes.