Pollock is often called dry fish, because it retains very little liquid after cooking. Accordingly, if the meat has no fat and does not retain liquid, it becomes “rubbery”.
For this reason, many people do not cook pollock. However, it is worth noting that this fish contains a large number of useful substances. For example, vitamins A, B, PP, as well as potassium, magnesium, iodine, omega-3 acids. With proper preparation, pollock will become a favorite fish for dinner and lunch. It
is not necessary to soak pollock in marinades for a long time. You just need to know the recipes for the right sauces. Let’s tell you how to cook baked pollock.
Ingredients for baked pollock:
- pollock – 2 pcs;
- salt – 1.5 tsp;
- black pepper – ⅓ tsp;
- fish seasoning – 1 tsp;
- vegetable oil – 2 tbsp;
- flour – 4 tbsp;
- 20% sour cream – 4 tbsp;
- soy sauce – 80 ml;
- Dijon mustard – 1 tsp;
- onion – pcs;
- carrots – pcs;
- garlic – 6 cloves;
- basil – 1 tsp;
- cherry tomatoes.
Preparation of baked pollock:
Cut cleaned from insides, washed pollock into large pieces. Put the fish in a cellophane bag, sprinkle with ½ spoon of salt, black pepper and seasoning for fish.
Drizzle the spiced pollock with vegetable oil, tie and shake the bag. Tie the bag and sprinkle the fish with flour, tie again and shake.
Mix sour cream with soy sauce and mustard, pour it into the bag and shake again. Without opening the bag, leave the fish to marinate for 20 minutes.
Cut onions into half rings, grate carrots on a coarse grater. Place parchment in a baking dish, lay onions and carrots on it.
Cut garlic into thin slices, put it on the onions and carrots, sprinkle with basil and salt. Place marinated fish and cherry tomatoes on the onion bed.
Cover the fish with damp parchment and bake in the oven for 40 minutes at 200 degrees.
You can boil rice for the baked mint, it is a good side dish for the dish.
Before serving, it is recommended to mix the rice with the sauce at the bottom of the mold.
