Pollock baked in the oven with vegetables - the most delicious cooking recipes

Basic principles of cooking pollock in the oven

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 baked in pieces in the oven

Baked pollock should not be dry. Therefore, our task is to flavor it with something wet, such as sauce, filling, vegetables, cheese or something else, but always juicy.

There will be many recipes ahead, but let's start with the simplest and cheapest - with pollock pieces in a “mash”. Simple, tasty and juicy.

By the way, this way you can cook any dry fish, such as cod, navaga, haddock and even blue whiting.

So, to cook pollock, stock up on the following products:

• gutted pollock carcasses - 3-4 pieces, depending on size;
• onion - 1 large or a couple of medium heads;
• vegetable oil for frying;
• salt, ground pepper;
• flour and water.

Progress:

1. Cut the pollock, cleared of fins, entrails and black films, into pieces, salt and pepper.
2. Cut the onion into thin half rings.
3. Place pieces of fish dredged in flour onto hot oil and fry in a frying pan with butter until nicely browned.
4. Place all the fried pieces in a baking tray or the same baking pan and sprinkle with chopped onions.
5. In a small bowl, make a mash by diluting a couple of tablespoons of flour with water until the consistency of sour cream, salt and pepper and add more water. You should get a fairly liquid mixture, slightly salted.
6. Pour the mash over the fish and onions and place in an oven preheated to medium.
7. Make sure that the water evaporates and the pollock ends up in a nice thick sauce, like jelly. It’s okay if it’s a little thinner—when it cools a little, the excess will be absorbed.

The fish prepared in this way will be one hundred percent moist, fragrant from the baked onions and tasty.

Pollock in any sauce or “shuba” should not be left in the oven, otherwise it will turn out dry.

The choice of fish is also important - for baking it is extremely important that it is fresh, that is, not frozen several times and not yellowed.

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.

3.Next, using kitchen scissors, you need to cut off all the fins from the carcass and cut the fish into pieces.

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.

Cooking baked pollock in foil with potatoes

You will need:

• pollock - 1 kg;
• potatoes - 8 pcs.;
• carrots - 2 pcs.;
• onion - 2 pcs.;
• sour cream - 150-200 g;
• salt, spices.

To prepare the recipe, vegetables must be prepared: peel and cut the potatoes into slices, peel and cut the fish into pieces, grate the carrots and cheese on a coarse grater, cut the onion into half rings.

Cooking method:

1. Cut the foil into squares or rectangles. Grease the center of the foil with vegetable oil and lay out 9 potato slices, add a little salt and pepper.

2. Place pieces of fish on top of the potatoes, pepper and salt.

3. Scatter onion half rings over the fish.

4. Cover the onion with a layer of grated carrots, sprinkle with grated cheese.

5. Carefully bend the edges of the foil to form a circle with sides.

6. If the sour cream is thick, then dilute it with milk and pour it on top of our culinary fish dish.

7. As a result, we got 4 foil forms with pieces of fish and vegetables. Place in an oven preheated to 180 degrees and bake for 30-40 minutes.

8. The fish dish in foil plates is ready to eat.

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 begins 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.

20.Next spread a layer of onions and carrots over the fish. The photo shows that the onions are not fried (experiment).

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.

How to deliciously bake pollock in the oven with marinade

The dish is prepared in three stages. The fish is marinated separately, fried, and only after that it is combined and sent to the oven. Any fish is suitable, the main requirement is as few bones as possible

Ingredients:

• Onion – 200 g
• Carrots – 350 g
• Tomato paste – 70 g
• Sugar – 1 tsp.
• Salt, pepper - to taste
• Bay leaf – 1 pc.
• Vinegar – 1 tbsp. l.
• Pollock – 800 g

Preparation:

Fish cut into portions and breaded in salted flour. Fry in a frying pan, put in a mold

Chopped onion, sauté with carrots

Add pasta, sugar, salt, pepper, vinegar

Mix, pour a glass of water, simmer for 15 minutes

Ready marinade, spread on fish

Bake for 20 minutes at 190°

Serve the baked pollock cold, after 6 hours the dish has cooled down and is ready to eat

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 is then skinned, separated the meat 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 onions.

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.Put 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 with potatoes in pots

This recipe will definitely be useful to everyone. Fish with potatoes and vegetables in sauce is served in portions, in pots in which the dish was cooked in the oven. This option is ideal for a family feast, lunch or dinner. And on the holiday table it will also become a worthy decoration. Everything is prepared quickly, without any problems. In addition, the dish is not only tasty. It will be very economical.

Cooking time

It only takes an hour to prepare this one-pot dish. At the same time, you don’t even need to decorate it additionally before serving, since it looks festive and appetizing in itself.

Ingredients

Stock up on the necessary set of components in advance. Here are the ingredients you will need:

• pollock - take 3 medium-sized carcasses, they must be fresh;
• potatoes - you will need about 6-8 medium-sized tubers;
• onions – three small heads of white onions are enough;
• carrots – take three carrots;
• broth – it is advisable to use vegetable or fish broth, you only need 2 glasses, you can also add dry white wine to it;
• sour cream - use 5-6 tablespoons of enough fat sour cream;
• butter - you need to take about 50 grams;
• pepper, salt and aromatic spices to taste.

From this amount of products you can make 3-5 servings of pollock in pots with potatoes. Fresh herbs and cherry tomatoes are usually used as additional decoration.

Recipe

It's time to memorize a detailed recipe for cooking a dish in pots.

1. At the first stage, the fish requires attention. Pollock must be washed well and dried with a paper towel.
2. Cut up the carcasses carefully. Cut out the fins with scissors.
3. Then remove the skin, try to carefully separate all the fillets so that there are no bones left in them.
4. Take carrots. Wash it, peel it, cut it into semicircles of medium thickness.
5. Peel and wash the onion too. You can cut it into half rings or medium sized cubes.
6. Wash and peel the potatoes. Cut into cubes, large enough.
7. Grease the pots a little with oil. Start arranging vegetables and fish.
8. Place carrots in the pots as the first layer.
9. Cut the pollock into small pieces. Place it in pots.
10. Place onions in the next layer.
11. Then add sour cream to the pots. It is advisable to choose richer sour cream, since pollock is quite dry.
12. At the next stage, place the potatoes in the pots.
13. Salt, pepper, add spices to taste.
14. Pour in the broth.
15. Divide the butter into the pots.
16. Preheat the oven until the temperature reaches 180 degrees.
17. Place the dish to bake for about 40 minutes. The pots should be covered with foil.

All is ready! Just before serving, you can sprinkle pollock with fresh herbs and sour cream.

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.
• Vegetable oil.
• Spices for fish.
• Salt and pepper to taste.

Cooking process:

1. Defrost the fish, remove fins, cut into pieces. Add salt and pepper, add spices and place in a bowl.

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.

Video recipe

Baking pollock with potatoes and vegetables is very simple and very convenient.
After all, you immediately get a ready-made dinner, which you need to take out of the oven and put on a dish. How to do everything correctly, watch the video. You learned the recipe for baking pollock with potatoes, onions and bell peppers. The dish is prepared very simply, but it turns out quite beautiful and tasty. The convenience of the dish is that you immediately get a full dinner. Prepare according to the recipe and share in the comments if you liked this combination of fish and vegetables.

Other fish recipes

Pollock fillet in the oven Pollock fillet in foil in the oven Pollock with vegetables in a slow cooker Cod in tomato-vegetable sauce in the oven Italian-style salmon in the oven Bon appetit!

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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. Using the resulting mixture, pour the fried fish into the mold and put 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 baked with potatoes, zucchini and apple

Fish is an almost universal product in its compatibility, just like potatoes. Therefore, casseroles based on it may require the presence of a wide variety of ingredients: for example, pickled apples. Add zucchini, cheese and protein crust and grated carrots here - you get a hearty dinner or holiday lunch.

Compound:

• Pollock fillet – 1 kg
• Potatoes – 4-5 pcs.
• Carrots – 1 pc.
• Zucchini – 1 pc.
• Sour or pickled apples – 2 pcs.
• Soft cheese – 135 g.
• Egg (white) – 1 pc.
• Milk – 20 ml
• Salt - a pinch

Preparation:

1. The pollock fillet is cut, rubbed with salt, placed in a deep bowl and left for 10-15 minutes so that it can be salted a little.
2. Potatoes, apples and zucchini are cut into thin slices, carrots go through the shallow side of the grater.
3. In a separate bowl, beat the egg white, combine with grated cheese and milk, and knead the mass.
4. The bottom of the baking dish is lined with potatoes, fish fillet is placed on top, then zucchini and apples. The “cap” of the casserole is made from grated carrots and egg-milk cheese mass.
5. The mold is placed in a hot (180 degrees) oven, on a medium level, the dish is cooked for 60 minutes. It is recommended to serve on lettuce leaves with sour cream.

Baking pollock in the oven with potatoes is very easy: for a quick fix, you can always just soak the fish in lemon juice, put it in foil with the potatoes, and wait for it to be ready. For a festive table or if you have time, cooks advise playing with marinades for fish, choosing an interesting sauce or additional elements for the side dish. And due to the fact that there are no bones in pollock fillets, this fish can be given even to children.

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 baked in foil with bacon

Since pollock is a lean fish, this recipe uses bacon cut into thin strips to make the fish more juicy. Pollock, sprinkled with lemon juice, turns out the most delicious, with a subtle citrus aroma.

The most suitable spices for fish are cumin and nutmeg; when baked in foil, the meat is saturated with the spicy aroma of these herbs.

Fish baked in foil is also suitable for a country dinner cooked in the open air. Simply place the wrapped fish on not very hot coals and bake for 15-20 minutes on each side. Serve the fish by opening the foil and placing it on an oblong dish, sprinkle with herbs on top

Yield: 2 servings. Cooking time – 1 hour 15 minutes.

Ingredients:

• pollock – 2 large carcasses;
• lemon – 2 pcs;
• bacon - 6 slices;
• fresh tomatoes – 2 pcs;
• olive or sunflower oil – 50 g;
• ground: cumin, black pepper, coriander, nutmeg – 1-2 tsp;
• salt - to taste;
• several sheets of foil for baking.

Cooking method:

1. Rinse the pollock carcasses, clean the belly from black films and cut it lengthwise.
2. Rub the fish with salt and spices, sprinkle with the juice of half a lemon and leave for 15-30 minutes.
3. Prepare two pieces of foil folded in half and grease it with oil.
4. Cut the lemon and tomatoes into slices and place inside the belly of the fish, sprinkle with chopped herbs. Wrap thin strips of bacon around the carcasses in several places.
5. Place the prepared fish on the center of the foil, wrap each carcass separately and place in a baking dish.
6. Bake in a preheated oven for 40-50 minutes at 180°C.