Fish dishes greatly diversify our table and are very useful for the body. And pollock is almost the most affordable variety of fish; you can buy it at any supermarket. And if you bake pollock in the oven, we will get a tasty, fragrant and relatively diet dish, which no member of your family will surely refuse. Even if earlier one of them believed that he did not like fish as such. Pollock recipes for the oven are plentiful and varied. Among them, you will probably be able to choose a dish that matches your ideas about what is tasty and wholesome.
Pollock in the oven with onions
Perhaps this is the simplest of the options for fish dishes. But the elementary nature of the preparation does not detract from its culinary merits: the pollock baked according to this recipe in the oven is not dry and very tasty. About a third of a kilogram of fillet is cut into small pieces, which are sprinkled with salt and pepper and carefully frayed so that the seasonings “take” well. Two onions are cut in half rings and scattered on a small greased baking sheet (or baking dish). Pieces of pollock are densely laid out on top; the container is tightened with foil and put into the oven for a quarter of an hour. Then the “lid” is removed, the fish is slightly smeared with mayonnaise and for the same time comes back.
According to the proposed recipe, pollock in the oven can be cooked in the form of an uncut fillet, only it is necessary to leave the fish in the oven longer.
Fur coat for fish
Gourmets are highly recommended to cook pollock in the oven according to the following recipe. The fish, again, needs to be cut into small pieces, seasoned to taste and left for five minutes to soak in the spice spirit. A large onion is cut into half rings and laid out in a mold, pollock comes on top, which should be sprinkled with chopped garlic (approximately three slices per kilo of fish). Slices are smeared with sour cream, after which they are closed with tomato circles. The last step is to sprinkle the structure with grated cheese. Pollock in sour cream in the oven should spend about half an hour. Starting from 20 minutes, it must be checked for readiness - the pieces come in different sizes.
Fish and vegetables
The next project requires preliminary action. Pollock sliced in portions, crumbled in flour and quickly, until crusty, but not until cooked, fried in a pan. Three finely chopped onions are allowed in it after removing the fish; then three grated carrots are added, and the frying is brought to a beautiful color and softness. The pollock is first placed in the form, then the frying of vegetables. Four coarsely grated tomatoes, a glass of not very greasy cream, a spoonful of sugar, pepper and salt are mixed in a separate bowl. Pollock is poured with this sauce. He cleans the oven for half an hour; shortly before cooking, the fish is sprinkled with chopped dill.
Pollock in Italian
This dish also requires a pre-cooked fry from onion cut into squares and grated carrots (both ingredients are taken in 2 pieces). However, it is necessary to proceed differently further: two tablespoons of tomato paste are first added to the vegetables, and when it is dissolved - a stack of red wine, salt and a mixture of peppers. The mass should evaporate a little. Half the prepared vegetables are laid out in a greased form (sprinkled with chopped garlic), on top - pieces of fish that are covered with the remaining fry. The vessel is covered with foil; Pollock is aged 45 minutes in the oven. You need to remove the foil after removing the form from the oven.
Pollock in the oven with potatoes
Chefs simply do not recommend placing tubers with fish. Either pollock will come out dry, or the potatoes will remain damp. The best recipe for combining these components is recognized as follows.
First, the sauce is made: two tablespoons of butter softened to the required condition are mixed with three tablespoons of mayonnaise, one mustard and juice squeezed from a whole lemon. Six potatoes are cut into circles and laid out on a greased baking sheet. The rings of one onion are placed on them, and only then slices of three fish carcasses are placed. Salt, pepper and sauce. After baking for 40 minutes, you will get just a wonderful dish that does not need a side dish.
Piquant and elegant
Want to make a delicious pollock in the oven? Follow this recipe.
About a hundred grams of walnuts should first be chopped and then passed through a blender with a bunch of herbs and two medium-sized pickled cucumbers. Seasonings are added to the mass (the set is left to the discretion of the cook) and about four tablespoons of sour cream of medium density.
Fish fillet, six hundred grams, is rubbed with spices (if you wish, in principle, spicy sauce can be enough) and cut.
Before you cook pollock in the oven, you need to fry it a little in a pan, on a small amount of butter. Then the fish is moved to a baking sheet, poured with sauce and baked in the oven for a third of an hour.
Gourmet
In order for the pollock in the oven to satisfy the most refined taste, it can be supplemented with all sorts of pleasant components. For example, in this way.
Fish fillet (a little less than a kilogram) is salted, peppered, generously sprinkled with fresh lemon juice and left for at least 20 minutes for marinating.
Five onions are cut into as thin rings as possible, 3-4 large bell peppers into narrow strips (or rings too), the same amount of tomatoes are cut into circles. 400 grams of champignons are chopped with plates; two large carrots are rubbed in Korean.
The form is covered with foil, products are laid out on it in the following order:
- Pollock.
- Tomatoes
- Bow.
- Pepper.
- Grated carrots.
- Mushrooms.
The ends of the foil are wrapped to make a kind of envelope, and the form is placed in the oven for 40 minutes. Before serving, pollock, cooked in the oven, is decorated with sprigs of rosemary or parsley. By the way, a garnish is not required for a dish; it is already satisfying.
Fish omelet
The traditional "talker" probably already bored everyone. Try to surprise your loved ones with a new look at a seemingly primitive dish.
A pair of carcasses of pollock is cleaned, gets rid of fins and cut into pieces. They need to be salt and pepper, then fry until golden in a skillet. When a crust appears, the fish moves, and next to it half the bulbs are half-prepared. All blanks are transferred to the mold. Four eggs and half a glass of milk with pepper and salt are whipped in a bowl. This mixture is poured pollock with onions, and the form is placed in the oven for 10-15 minutes. A sign of omelet readiness will be its elastic, without smudges, surface.
And in the pot?
Using pottery with an ancient history, you can cook just wonderful pollock in sour cream in the oven, and immediately with a side dish. A third of a kilogram of fish is first cut into fillets, then into very small, three centimeter pieces. From chopped onions and carrots, using a frying pan and vegetable oil, passivation is done - it will take no more than 7 minutes. First, the frying is laid out in the pots, slices of pollock are placed on it, after which washed and strained rice is gradually poured into each. 150 grams of cereal should be enough for the indicated amount of fish. Two tablespoons of thick sour cream are diluted with water; filling is distributed in pots. Salt with pepper - to your taste, you can also put in each serving a plate or two garlic. Pollock in the oven should languish for about 40 minutes, but stoves come with their own characteristics, and pots are of different sizes. Therefore, periodically it is worth checking the degree of readiness. When the fill is absorbed, and the rice swells, the dish can be taken out and served.
If you don’t really like rice, you can cook the pollock in the oven differently: recipes for pots suggest using vegetables. For example, lay onion in layers, fish slices, potatoes, carrots - and again the fish. In this case, you don’t have to fry anything beforehand, only cut the vegetables not too finely. You can experiment with the ingredients. Sweet pepper, greens and tomatoes “sound” very well in such a dish; some chefs favor the introduction of zucchini or eggplant.
Bit of exotic
An orange hint will add grace to even the most boring fish. Already pollock becomes a dish worthy of the gods.
The first stage of preparation is simple: the fillet is cut into thin enough strips and for five minutes it is lowered into a batter of two eggs, salt and pepper. During this time, flour is mixed with starch (a couple of spoons); in them you need to roll the fish pieces, and then send to the oven for 20-25 minutes.
The main secret of the recipe is in the sauce. For him, a spoonful of starch and a teaspoonful of sugar are dissolved in half a glass of water, after which juices squeezed from half a lemon and a whole orange are added. The sauce heats slowly until it thickens. When serving, pollock is either watered with it immediately, or gravy is offered in a gravy boat.