Baked pollock is a simple, tasty and healthy dish. Pollock contains a large amount of protein, vitamins (A, C, E, B group) and minerals (phosphorus, potassium, calcium, iron) necessary for human health.
There are many recipes for cooking this fish: it is fried, stewed, steamed or baked in the oven.
Mint belongs to low-fat varieties of fish, so it is often recommended in dietary diets. It combines well with various vegetables, which allows you to experiment with flavors and textures. In addition, cooking pollock in the oven does not require constant attention and control,
Ingredients:
- pollock fillet – 600 g;
- cabbage – 300 g;
- onion – 2 pcs;
- carrots – 2 pcs;
- ketchup – 2 tbsp;
- mayonnaise – 3 tbsp;
- boiling water – 150 ml;
- salt – ½ tsp.
Preparation of baked pollock:
Cut into small pieces of pollock fillet. Shinkuem cabbage, knead and fry in a frying pan in vegetable oil for 5 minutes.
Grate coarsely grated carrots and add to the cabbage, fry for 2 minutes. Chop the onion finely, add to the vegetables, salt and pepper.
Mix the vegetable mixture, put ketchup to it, pour boiling water over everything.
Leave the vegetables under a lid to stew for 20 minutes on low heat.
Grease a baking mold with vegetable oil, put ½ of the vegetable mass on the bottom. On it put pieces of pollock, cover them with the rest of the stewed vegetables.
Smear the top with mayonnaise. Cover the casserole with foil and cook in the oven at 180 degrees for 40 minutes.
Then remove the foil and cook without it for 15 minutes.
You get a tender juicy fillet of pollock under vegetables. This dish will become one of the actual options for dinner or a festive table.
