Mint is considered a very healthy fish for the body. It has been eaten for quite a long time. There is an assumption that this fish was very important for the diet of people at the beginning of the new era.
Now pollock is not considered a highly sought after and tasty fish. It is a matter of prejudice. Some people think that pollock is very dry and not juicy. However, if you bake pollock correctly, you get an excellent fish dish.
It is important to properly defrost pollock, as well as choose a quality fish carcass.
Let’s cook together pollock with onions and carrots
.
Ingredients for baked pollock with vegetables:
- pollock – 900 g;
- onions – 3 pcs;
- carrots – 2 pcs;
- mayonnaise – 5 tbsp;
- vegetable oil – 2 tbsp;
- fish seasoning;
- ground pepper;
- salt – ½ tsp.
Cooking baked pollock with vegetables:
Cut off the fins, tail and head of pollock, clean the insides. Also peel carrots
, cut onions in half rings. Grease the baking mold with oil, lay the onions on the bottom.
Divide the pollock lengthwise into two parts of each carcass
.
Sprinkle the fish with seasoning, ground pepper and salt on all sides, rub into the fibers.
Put the pollock on the onion pillow
.
Grate carrots on a coarse grater, sprinkle on top of the fish. Smear the carrot layer with mayonnaise.
Bake pollock with vegetables at 180 degrees for 45 minutes.
Decorate the dish with chopped green onions.
You get juicy and flavorful pollock with onions and carrots.
