People started eating fish dishes a long time ago. Fishing flourished among our ancestors as well as hunting and gathering. More often, archaeologists find fishing gear in areas close to water bodies – seas, rivers and lakes.
Ancient peoples cooked fish as simply as possible. Basically fish was fried or boiled in water with vegetables.
After a while, fish and fish dishes were treated differently
.
They began to distinguish fish by the method of extraction. There appeared expensive and budget fish.
Let’s cook pollock, which will not be inferior in flavor to salmon.
Ingredients for baked pollock:
- pollock – 2 pcs;
- salt – ⅓ tsp;
- ground pepper;
- fish seasoning;
- vegetable oil;
- flour – 4 tbsp;
- mayonnaise – 4 tbsp;
- soy sauce – 80 ml;
- dijon mustard – 1 tsp;
- onion – pcs;
- carrot – 1 pc;
- garlic – clove;
- ground coriander;
- seasoning for vegetables;
- cherry tomatoes.
Cooking baked pollock:
Pre-cleaned and washed fish is divided into large pieces. Put the pollock in a cellophane bag, salt, sprinkle with ground pepper, seasoning for fish, pour vegetable oil.
Seal the fish in the bag and mix with spices and oil
.
For the marinade, mix soy sauce and Dijon mustard in mayonnaise.
Pour the marinade into the fish, mix in the bag and leave for 15-20 minutes.
Cut onions into half rings, grate peeled carrots on a coarse grater or vegetable peeler.
Cover the baking mold with parchment, put onions and carrots with garlic on the bottom. Sprinkle the onion pillow with salt, ground coriander and vegetable seasoning
. Mix the vegetables with the spices.
Put fish and cherry tomatoes on the onion pillow.
Bake the fish at 200 degrees for 45 minutes, cover with moistened parchment in advance.
Serve the fish with rice, which should be mixed with the baked vegetables from the fish.
For marinade instead of mayonnaise often use very fat sour cream.
