At what temperature should you bake pollock in the oven? Pollock baked in the oven. Pollock baked in foil

My family loves fish, but most often we have to buy pollock: it is the most affordable in price.

Product composition

• one kilogram of fresh frozen pollock;
• one teaspoon (level) of salt;
• a third of a teaspoon of ground black pepper (or a mixture of peppers);
• 50 milliliters of refined sunflower oil.

For the second recipe

• one kilogram of pollock;
• half a teaspoon of salt;
• ground black pepper - to taste;
• three tablespoons of mayonnaise;
• one tablespoon of tomato sauce or ketchup (any to your taste);
• two heads of onions;
• two medium fresh carrots;
• refined sunflower oil - for frying.

Incomparably juicy pollock in the oven: step-by-step cooking process

1. First, about the first cooking option. The fish must be thawed at room temperature, washed and the tails trimmed (I have pollock without a head).
2. Place the prepared carcasses in a deep bowl, add salt and ground black pepper. Distribute the spices evenly over the fish with your hands.
3. Advice. I prefer to bake whole carcasses, but you can immediately cut them into portions.
4. Grease a deep baking tray generously with refined vegetable oil and place the fish in it. We also grease the top of the pollock generously with vegetable oil.
5. The secret trick is to observe the baking time and temperature.
6. Place the baking sheet with the fish in the oven, preheated to 220 degrees. Bake for exactly 20 minutes.
7. Under this condition, the fish will have time to cook, but will not have time to release all the juice: it will be juicy and tender.
8. After this, increase the temperature (up to 250 degrees) and turn on the grill function. Leave for another 5 minutes.
9. Advice. If you don’t have a grill function, it’s okay: the fish will be very tasty anyway.
10. The second cooking method is different from the first. Immediately cut the washed and dried pollock into thin portions and transfer to a deep bowl. Add a little salt and stir.
11. Heat the frying pan, pour in refined vegetable oil and lay out the pieces of fish. Fry them on both sides until golden brown.
12. Remove the fish from the pan and immediately transfer it to a baking sheet generously greased with vegetable oil.
13. Peel the onions (I take two large heads) and cut them into thin quarter rings.
14. Grate the washed and peeled carrots on a coarse grater.
15. Add vegetables to the frying pan where the fish was fried and add vegetable oil if necessary. Fry the vegetables until soft, stirring occasionally.
16. At the very end, add mayonnaise and tomato paste, mix thoroughly and simmer for a few more minutes.
17. Advice. You can see how to make delicious homemade mayonnaise on our website: there are recipes for every taste.
18. Place a coat of vegetables on each piece of fish.
19. Place the baking sheet with the fish in the oven, preheated to 200 degrees, for 15 minutes.

How to cook pollock fillet in foil - this is what every good housewife needs to know. Firstly, it’s economical, secondly, it’s simple and fast, and thirdly, you’ll lick your fingers!

You will need:

• pollock - 2-3 fresh frozen fish;
• dill - a small bunch;
• vegetable oil - 2 tablespoons;
• salt, black pepper - to taste;
• lemon juice - 1 teaspoon;
• foil - 1 sheet.

Pollock is a popular fish for culinary recipes. This is not surprising, because it is inexpensive, you can buy it in any store, it is tasty, low-fat - the recipe for pollock in foil is suitable even for dieters and vegetarians. And this is not counting the huge amount of microelements that are beneficial for the human body - any fish product contains them.

Preparation

Pollock in foil in the oven is prepared as follows:

1. We take fresh frozen pollock, clean it, wash it, cut it into small pieces, rub it with salt and add a little ground black pepper. You can sprinkle with lemon juice. In this form, leave the fish to marinate for 20-30 minutes.
2. While the marinade is preparing, finely chop the dill. If you don’t really like it, you can replace it with any other greens - for example, parsley.
3. Place a sheet of foil on a baking sheet and grease it with vegetable oil. Lay out the chopped fish, sprinkle with dill and sprinkle a little more oil on top.
4. We wrap the foil, fastening the edges well, and place the baking sheet in the oven, heated to 200 degrees.
5. If you want the pollock baked in foil to look golden brown, after 30 minutes, open the oven and slightly open the foil on top.
6. After another 15 minutes, you can take out the fish - a tasty and healthy dish for your table is ready!

Pollock prepared in this way is very useful for everyone, especially children: it contains various substances necessary for the body, including vitamin PP, fatty acids, phosphorus, potassium, cobalt, fluorine, and so on. All of them are involved in building bones and strengthening them. This fish is not an allergen and is suitable for people fasting.

Sharing secrets

For lovers of original taste, the following advice: take a pinch of basil and coriander, pour them with a teaspoon of soy sauce, add 2 tablespoons of mayonnaise and ketchup and mix the mixture thoroughly. Before cooking, pour this sauce over the fish - the finished dish will acquire a pleasant aroma.

As you can see, cooking pollock in foil in the oven is a fairly simple procedure. Serve it with boiled rice or fried potatoes. The fish dish can be placed in a large round plate and beautifully decorated with vegetables - in this form it is not a shame to put it on the festive table.

Bon appetit!

Pollock attracts housewives due to its price, tenderness of meat and quality. It goes well with most marinades and sauces. Pollock baked in the oven is not only tasty, but also a dietary dish. That is why girls who watch their figure are recommended to cook fish in the oven.

Pollock baked in foil

Compound:

• Pollock - 1 kg
• Onions - 2 pcs.
• Bay leaf - to taste
• Salt and spices - to taste
• Lemon juice - to taste
• Mayonnaise

Preparation:

1. Clean the fish and rinse under running water. Dry. Place two layers of foil on the bottom of the baking sheet.
2. Place the pollock on a baking sheet, generously coat it with seasonings, add a bay leaf, and sprinkle with lemon juice.
3. Peel and cut the onions into rings. Place it around and on top of the fish. Pour mayonnaise over everything. Wrap the pollock in foil and place in an oven preheated to 200 degrees for half an hour. It is recommended to serve the finished dish with a side dish of vegetables, potatoes or rice.

Pollock fillet baked in foil

Compound:

• Pollock fillet - 10 pcs.
• Cherry tomatoes - 7 pcs.
• Zucchini - 1 pc.
• Lemon - 1 pc.
• Olive oil - 5 tbsp. l.
• Balsamic vinegar - 1.5 tbsp. l.
• Shallot - 1 pc.
• Garlic - 2 cloves
• Salt and pepper - to taste

Preparation:

1. Cut the tomatoes into halves or quarters. Cut the zucchini and shallots into rings. Pass the garlic cloves through a press. In a separate container, mix olive oil, vinegar, shallots, garlic and spices.
2. Place fish fillets in the prepared marinade for 25 minutes. While the fillets are marinating, place a double sheet of foil on a baking sheet. Place a layer of zucchini and tomatoes in the middle of the foil. Place pollock fillet on top of the vegetables and garnish with lemon slices.
3. Wrap the foil and place the baking sheet in the oven, preheated to 200 degrees for 20 minutes.

Baked pollock: recipe

Compound:

• Pollock - 1.5 kg
• Carrots - 3 pcs.
• Tomato sauce - 5 tbsp. l.
• Onions - 3 pcs.
• Butter - 70 g
• Hard cheese - 250 g

Preparation:

1. Rinse the fish under running water, remove the insides and remove the head. Be sure to remove the black film on the inside of the belly so that the fish does not taste bitter after cooking. Rinse the cleaned pollock carcass under water again.
2. Cut the fish into 3 parts. Place the pieces in the roasting pan, leaving some space between them.
3. Peel the carrots and grate them on a fine grater. Sprinkle the grated carrots evenly over the fish. Top with tomato sauce and salt.
4. Peel the onion and cut it into large half rings. Place on top of the sauce. Place pieces of butter on top. This will give the fish extra juiciness.
5. Place the baking sheet with the fish in the oven, preheated to 170 degrees for 40 minutes. 10 minutes before it’s ready, remove from the oven, sprinkle with grated cheese and bake again. The finished dish is served hot in portions.

Baked pollock: recipe with vegetables

Compound:

• Pollock fillet - 500 g
• Potatoes - 5 pcs.
• Red bell pepper - 1 pc.
• Sour cream or cream - 300 g
• Spinach - 200 g
• Soft cheese - 250 g
• Parmesan cheese - 50 g
• Olive oil - 4 tbsp. l.
• Salt and pepper - to taste

Preparation:

1. Peel and cut the potatoes into cubes. Boil it in salted water until half cooked. Peel the bell pepper from seeds and membranes, cut it into strips and fry a little in a frying pan. Place the spinach in boiling water for 3 minutes, then remove and rinse with cold water.
2. Melt soft cheese in a saucepan, add sour cream or cream and grated Parmesan cheese. Remove the saucepan from the stove.
3. Grease the bottom of the baking sheet with olive oil, lay out a layer of potatoes, cut into large pieces of pollock fillet, peppers and spinach. Pour the prepared sour cream and cheese sauce over the fish and place in the oven, preheated to 200 degrees for 20 minutes. The finished dish is served hot.

Baked pollock: recipe in sour cream

Compound:

• Pollock - 1 kg
• Carrots - 3 pcs.
• Onions - 1 pc.
• Potatoes - 5 pcs.
• Sour cream - 200 g
• Milk - 300 ml
• Flour - 100 g
• Salts and spices - to taste

Preparation:

1. Clean and rinse the fish. Soak the finished carcasses in milk - this will add special softness to the dish. Dip the fish in flour, place on a rimmed baking sheet and season with salt.
2. Peel the potatoes and cut them into rings, the onion into half rings. Peel the carrots and grate them on a coarse grater. Layer potatoes, onions and carrots on top of the fish.
3. In a separate bowl, mix sour cream, salt and spices. Pour the prepared mixture over the fish. Place the baking sheet in the oven preheated to 200 degrees for half an hour. Pollock baked in sour cream is ready!

Baked pollock: recipe with potatoes

Compound:

• Pollock fillet - 500 g
• Onions - 2 pcs.
• Carrots - 2 pcs.
• Hard cheese - 200 g
• Potatoes - 5 pcs.
• Tomatoes - 4 pcs.
• Mayonnaise
• Olive oil
• Salt and spices - to taste
• Greenery

Preparation:

1. Cut the pollock fillet into portions. Salt and pepper them well. Peel and cut the onions into rings. Peel and grate the carrots on a coarse grater. Peel and cut the potatoes into slices, season with spices and salt. Grate the cheese on a coarse grater. Cut the tomatoes into circles.
2. Fry the onions and carrots until golden brown. After frying, add 2 tbsp to the vegetables. l. mayonnaise. Mix everything.
3. Grease a baking sheet with olive oil, place fish, potatoes, fried vegetables, and tomato slices on it. Sprinkle everything with grated cheese on top.
4. Place the baking sheet in the oven preheated to 200 degrees for 30 minutes. Before serving, the dish is decorated with chopped herbs.

Pollock contains a large amount of vitamins, microelements and unsaturated fats, which are so necessary for the human body. Oven-baked fish is an excellent option for a holiday table, as well as for a diet dinner. It retains all the beneficial properties, remains dietary and tender. This dish can be combined with any side dish, but vegetables, potatoes and rice go best with pollock.

This is a fairly large fish. Scientists classify pollock as a member of the cod fish family. Most individuals reach a length of 45 centimeters. It is mined in large quantities and is often used as a raw material for crab sticks (called surimi). This is a fairly lean fish, so it is excellent for the diet.

The calorie content of pollock is low and equal to 72 kcal per 100 grams of fish.

Nutritional value (per 100 g):

• 16 grams of protein,
• 0 grams carbohydrates,
• 0.9 grams fat.

What are the benefits of pollock?

Of course, like any other sea fish, pollock is very healthy.

Pollock is good in terms of its variety in cooking. How to cook pollock correctly? Very simple, like other types of fish! It can make very tasty fish cutlets, soups, casseroles, and pies. You can also simply bake it in baking foil, a sleeve or in its own juice with vegetables. In refined oriental cuisine, pollock is cooked with soy sauce, which gives the taste a special piquancy.

Pollock: dietary recipes in the oven

In order to help you diversify your dietary menu, below in this article there will be 10 recipes for dietary pollock dishes that can be cooked in the oven. They are low-calorie and do not contain mayonnaise or other harmful sauces and dressings.

Pollock baked with vegetables in egg batter

Cut 600 grams of pollock fillet. Then sprinkle it with 2 tablespoons of lemon juice and place it in a baking dish, which we have previously greased with oil. Place 3 tomatoes cut into slices on top, pepper, salt (to taste) and sprinkle with chopped parsley. Beat 2 eggs and pour them over our fish fillet. Heat the oven to 200 degrees. Bake the pollock until browned.

Pollock baked with apple juice

We wash 6 pcs. pollock fillet, dry and sprinkle with the juice of ¼ of a lemon, rub with salt and pepper. Next, place the fish on aluminum foil for baking. Don't forget to grease the foil with butter! Pour 5 tablespoons of apple juice over the fish, ring 1 onion and place it on top. Next you need to wrap it all tightly in foil. Bake in the oven for 35-40 minutes at 200 degrees. If you like a golden brown crust, you can unroll the foil 5 minutes before the end of baking.

Pollock with spices

We clean 2 pollock carcasses from scales, remove the fins and chop off the tail. Next, the fish needs to be rinsed under cold water (it is best to have it running). Then rub the fish with pepper, salt and fish seasoning. Sprinkle with 5 g of dried rosemary and drizzle with 1.5 tablespoons of olive oil. To enhance the taste and aroma, squeeze the juice from half a lemon and pour it over our fish. Make sure it is marinated on both sides. Place the fish on foil and wrap it in the form of an envelope. Bake the fish for 15-20 minutes at 150 degrees. When serving, decorate the fish with fresh herbs.

Pollock baked on a bed of carrots and onions

Clean 1 pollock carcass and cut into medium pieces, add salt and pepper. Next, we prepare the vegetable pillow: cut 1 onion into halves of rings, 1 carrot into three on a coarse grater and place them in layers in a greased form. Place chopped pollock fillet on the pillow. Lubricate the fish with 50 grams of sour cream and pour 4 tablespoons of boiling water to help it stew better. Cover the dish with the fish with baking foil and place it in the oven, which needs to be preheated to 200 degrees. Bake for 30 minutes, grate the cheese and bake for another 30 minutes in the oven.

Pollock cutlets baked in the oven

Grind 700 grams of pollock fillet and 100 grams of bread crumb in a blender until minced. To the minced meat add 1 clove of garlic, thyme, parsley, 80 grams of grated cheese and 2 eggs. Stir until smooth. We make cutlets, rolling them in flour. Lightly fry in a dry frying pan or in a small amount of sunflower oil. While the cutlets are frying, you can heat the oven to 180 degrees. Then put them in a mold (grease it with oil) and bake for 20 minutes.

Omelette with pollock in the oven

4 things. pollock fillet mode into small pieces. Beat 4 eggs with a mixer until smooth, add 100 grams of milk with salt and beat a little more. Grate 1 carrot. 1 onion should be cut into cubes. In a greased form, place a layer of vegetables, and pieces of pollock fillet on top of the vegetables. Mix the egg-milk mixture with 150 grams of grated hard cheese and pour over the vegetables and fish. Bake in the oven for 20 minutes at 200 degrees.

Fish and potato casserole

Finely chop 1 onion, peel 500 grams of potatoes and cut into cubes. Fry the potatoes in a frying pan, then add the onion and fry for another 5 minutes. The onion must be constantly stirred so that it does not burn. Vegetables should be golden brown and not completely cooked. Salt! Cut 250 grams of pollock fillet into small pieces. Finely chop a bunch of dill. Mix all the ingredients and place in a greased form. Beat 7-10 eggs with a glass of milk, spices and add salt to taste. Pour the egg mixture over the fish, sprinkle with herbs and bake for 30 minutes at 180 degrees.

Baked pollock in a pot

We clean 3 pollock carcasses and cut them into portions. 3 carrots and 3 onions large mode. Peel 6-9 potatoes and cut into cubes. Place carrots, fish and onions in pots. Top with a couple of spoons of rich sour cream. Our last layer will be potatoes. Add one tablespoon of butter (butter), salt and pepper. Pour in fish broth (about half a glass). Put it in the oven. Bake for 40 minutes at 180 degrees.

Pollock in a sleeve with vegetables

Sprinkle 400 grams of pollock fillet with Provencal herbs on both sides, rub with pepper and salt.
Prepare the vegetable layer: wash 1 zucchini well, cut into rings and divide them into 4 more parts; Divide 200 grams of broccoli into inflorescences; 2 tomatoes, sliced ​​mode. Then mix everything in a bowl and add salt.
We put vegetables in the sleeve, and pollock fillet on them. We tie the sleeve in the shape of a candy and pierce it with a toothpick to avoid an unexpected explosion during cooking. Place in the oven for 20 minutes. The temperature should not be higher than 180 degrees.

Baked pollock with tomato sauce

We clean 1.5 kg of pollock carcasses and rinse under running cold water. Cut the fish into 3 parts. Place the pieces in the mold so that there is free space between them. 3 carrots need to be washed and peeled, grated on a fine grater and sprinkled on the fish. Pour 5 tablespoons of tomato sauce and salt. 3 onions in half rings and place on top of the sauce. In order to give the fish juiciness, place 70 grams of butter on top. You need to preheat the oven to 170 degrees. Place the form with the fish there for 40 minutes. When there are 10 minutes left until it is fully cooked, sprinkle with 250 grams of grated cheese.

All these recipes are very easy to prepare and do not take much time. And most importantly, they are tasty and healthy. Choose your favorite dish and enjoy your meal!

Any fish dish is highly valued due to the invaluable benefits of this product and its low calorie content.

In addition, fish is perfectly absorbed by the body, saturating it without overloading it.

Pollock fillet baked in the oven is not only healthy, but also really tasty.

The dish is prepared quickly, which means it can be prepared even with minimal time, for example, in the evening for dinner after work.

Pollock fillet in the oven: recipes and general cooking principles

The process of baking pollock is simple: the fish, processed and sprinkled with spices, is placed in a mold and sent to the oven for 20-40 minutes, depending on the recipe.

It’s great if you have already prepared fillet; it defrosts quickly and does not need any processing, except perhaps rinsing in cold water and drying with napkins.

You will have to tinker with a whole carcass, but this is not very difficult. The main thing is that the pollock is not very defrosted; it is more difficult to work with such fish. So, rinse the slightly frozen carcass in cold water, cut off the head, fins, and remove the entrails if necessary.

Next, place the pollock on a cutting board and remove the skin. Open it slightly from the belly side, and carefully pick it up from the side of the head, separate the fillet from the bones. By the way, the remaining meat on the bone does not need to be completely separated; from such a piece you can cook a wonderful dietary fish soup.

Pollock is baked mainly in foil so as not to dry out the fish. Vegetables, cream, milk, mayonnaise, eggs, and cheeses will add additional juiciness and new flavor notes to the fish. You can simply roll the prepared, marinated fish in flour and bake on a baking sheet.

Pollock fillet in the oven: how to choose fish for baking

If you buy ready-made frozen fillets, be sure to pay attention to the appearance of the fish. The color of pollock should be natural, without spots or yellowed areas. The glaze should be transparent and solid, not snowy or cloudy.

If you take pollock by carcass, look at the scales; they should be shiny, not slimy, not yellowed or darkened. The belly of the fish should be elastic, not swollen, and the eyes should be bulging and shiny.

The smell of pollock should correspond to the fishy smell, without sourness or any extraneous unpleasant odors.

1. Pollock fillet in the oven: a simple recipe

Two pollock carcasses;

50 grams of butter;

Dill leaves, curly parsley.

1. We wash the pollock, clean it, and separate the fillets from the bones.

2. Cut the peeled onion into half rings and coarsely grate the carrots.

3. Wash the lemon, go over the peel with a brush, and cut it into thin rings along with the peel.

4. Place the onion in hot vegetable oil, add salt and pepper, and fry for a couple of minutes.

5. Add carrots, fry, stirring, for another five minutes. Vegetables should acquire an appetizing golden hue and softness.

6. Sprinkle pollock fillet with salt and pepper to taste.

7. Line a small baking dish with foil

8. Spread the sautéed vegetables in an even layer and place the pollock on top.

9. Place lemon slices and butter, divided into small pieces, on the fish.

10. Cover the pan with a second sheet of foil and place it in an oven preheated to 180 degrees.

11. Bake for 30 minutes.

12. Before serving, carefully remove the pollock with onions and carrots onto a large flat dish and decorate with herbs.

2: Pollock fillet in the oven: recipe with potatoes

800 grams of pollock fillet;

250 grams of sour cream;

Two tablespoons of flour;

Salt, pepper, ketchup.

1. Wash the potatoes without peeling them and dry them. Place on a wire rack and bake at low temperature (140-160 degrees) until done. Cool, peel off.

2. Cut the onion into small, small cubes and fry in vegetable oil until softened. Add flour, mix well, cook, stirring, on the stove for a couple of minutes.

3. Pour sour cream and ketchup into the onion, simmer for 2 minutes. Add salt and pepper, add milk, bring the sauce to a boil, reduce the heat to low and simmer until thickened.

4. Cut the potatoes into slices and place them on a greased baking sheet.

5. Place the pollock fillet on top, cutting it into pieces.

6. Pour sour cream and onion sauce over the fish and potatoes.

7. Bake at 220 degrees for 30 minutes.

8. Take out the baking sheet, sprinkle the pollock with grated cheese, and send it back for another 10 minutes.

3. Pollock fillet in the oven: recipe with vegetables

400 grams of white cabbage;

Two processed cheeses;

Mayonnaise, salt, spices, herbs.

1. Peel the carrots, peppers and onions, remove the top leaves from the cabbage.

2. Shred the cabbage into thin strips, quarter the onion into rings, grate the carrots on a fine grater, and cut the pepper into strips.

3. Place the vegetables in a saucepan, pour a little vegetable oil, and fry.

4. Add salt, spices, pour in half a glass of water, cover the saucepan with a lid. Simmer until done for 10 minutes.

5. Cut the pollock fillet into pieces, add salt and grease with mayonnaise.

6. Grease a baking sheet or mold, lay out half of the stewed vegetables as the first layer. Place pollock on top and sprinkle it with lemon juice.

7. Place a tomato, cut into thin slices, on the fish, cover everything with the remaining stewed vegetables.

8. We make a mesh out of mayonnaise, send the pollock fillet with vegetables to the oven, heated to 180 degrees for 10 minutes.

9. While the fish is cooking, grate the processed cheese. It is more convenient to do this if it is slightly frozen.

10. Take out the pan, sprinkle with cheese, and put in the oven for another 10 minutes.

11. Serve, garnished with herbs.

4: Pollock fillet in the oven: recipe with lemon and mustard

A kilogram of pollock fillet;

60 grams of mustard;

Large fleshy tomato;

Salt, black pepper.

1. Rinse the fillet and dry it with a paper towel. Rub with salt, mustard and pepper, leave aside for 10 minutes.

2. Wash the tomato and dry it as well. Cut into thin slices.

3. Peel the onion and cut into thin half rings.

4. Wash the lemon, cut it in half, cut one half into thin circles.

5. Cover the baking dish with foil.

6. Lay out the pollock fillet and sprinkle it with juice from half a lemon.

7. Place onion on top, place lemon and tomato slices on it in a chaotic order.

8. Rinse the parsley leaves and place them on the tomatoes.

9. Cover the fish with foil and place in an oven preheated to 200 degrees for 20 minutes.

10. 2-3 minutes before readiness, open the foil slightly so that the pollock browns.

5. Pollock fillet in the oven: recipe with vegetables and cheese crust

1.2 kg pollock fillet;

100 grams of mayonnaise;

Seasoning for fish and salt.

1. Defrost the pollock fillet, wash it, dry it and grease it with pepper and salt. Leave aside for a few minutes, allowing the fish to soak.

2. Peel the onions and carrots, chop them as finely as possible.

3. Heat the oil in a frying pan, add the onion, fry until transparent.

4. Add carrots, a little salt, fry until completely softened. Let cool.

5. For each pollock fillet, we make foil plates with high sides, lay out the fish, and spread the roast on top in an even layer, mixing it with mayonnaise.

6. Sprinkle pollock and vegetables with coarsely grated cheese.

7. Bake the fish for 35 minutes at 175 degrees, serve directly in an improvised foil plate.

6. Pollock fillet in the oven: recipe in sour cream and soy marinade

350 grams of pollock fillet;

50 grams of sour cream;

50 grams of soy sauce;

30 ml olive oil;

A teaspoon of grated ginger;

Two cloves of garlic;

Red pepper, salt, cumin.

1. Cut the washed pollock fillet into small pieces.

2. In a bowl, mix sour cream with chopped garlic and finely grated ginger. Add pepper, cumin seeds, olive oil and soy sauce. Mix well.

3. Pour the pollock with sour cream and soy marinade and leave it to soak for at least 30 minutes.

4. Cover the baking sheet with foil, lay out the marinated pieces of fish, and cover the top with foil.

5. Bake at 200 degrees for 20 minutes.

6. Take the finished pollock fillet out onto plates, sprinkle with herbs, and serve with your favorite side dish.

7. Pollock fillet in the oven: recipe with omelette

1. Cut the washed and dried pollock into pieces, add salt and pepper.

2. Place the fish in a frying pan with heated oil and fry until golden brown. Don’t forget to stir so that the pollock doesn’t burn and cooks evenly on all sides.

3. In a deep container, lightly beat the eggs with salt, pour in the milk, add the herbs and mix well.

4. Place the fried pollock in a greased form, pour eggs and milk.

5. Place in the oven, where the temperature has previously been set to 180 degrees. Cook for 10-12 minutes.

6. Oven pollock fillet prepared according to this recipe is delicious both hot and cold.

Pollock fillet in the oven - secrets and subtleties

Pollock will turn out to be really healthy and tasty if you take a responsible approach not only to the choice of fish and additional ingredients, but also to the choice of utensils.

Bake pollock fillets in glass, enamel, cast iron or clay dishes. Aluminum and metal containers are absolutely not suitable for cooking fish: the dish loses its beneficial and tasteful qualities, and the fish itself acquires an unappetizing grayish color.

Choose dishes by size. This means that when baking there should be no voids, the fish and other ingredients should fill the container completely, so the dish will come out juicier and more tender.

If you line the baking dish with foil, it will not absorb the fishy smell. You can also grease the container with lemon juice or vinegar before cooking, then rinse in cold water.

If you don’t want to bother with washing dishes after cooking and eating, you can cook pollock fillets in the oven in improvised portioned foil plates, and the fish is served in them.

Don’t forget that the smell of fish can be easily removed from both dishes and hands if you wash them in cold water using lemon juice. In addition, you can rub your hands with coffee grounds.