Pollack in the oven: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fish dishes greatly diversify our table and are very beneficial for the body. And pollock is almost the most affordable type of fish, you can buy it in any supermarket. And if you bake pollock in the oven, we will get a tasty, fragrant and relatively dietary dish that none of your family members will surely refuse. Even if earlier one of them believed that he did not like fish as such. Pollock recipes for the oven are numerous and varied. Among them, you will surely be able to choose a dish that matches your ideas about what is tasty and he althy.

Pollack in the oven with onions

Perhaps this is the simplest of the options for fish dishes. But the elementary nature of preparation does not detract from its culinary merits: pollock baked according to this recipe in the oven turns out to be not dry and very appetizing. About a third of a kilogram of fillet is cut into small pieces, which are sprinkled with s alt and pepper and carefully rubbed,so that the seasonings "took" well. Two onions are cut into half rings and scattered on a small greased baking sheet (or baking dish). Pieces of pollock are laid out tightly on top; the container is tightened with foil and placed in the oven for a quarter of an hour. Then the “lid” is removed, the fish is lightly smeared with mayonnaise and comes back for the same time.

According to the proposed recipe, pollock in the oven can also be cooked in the form of an uncut fillet, just leave the fish in the oven longer.

Fish coat

Gourmets are highly recommended to cook pollock in the oven according to the following recipe. The fish, again, needs to be cut into medium-sized pieces, seasoned to taste and left for five minutes to soak in the spirit of spices. A large onion is cut into half rings and laid out in a mold, pollock goes on top, which should be sprinkled with chopped garlic (approximately three cloves per kilo of fish). The slices are smeared with sour cream, after which they are closed with tomato slices. The last step will be to sprinkle the structure with grated cheese. Pollock in sour cream in the oven should spend about half an hour. Starting from the 20th minute, it needs to be checked for readiness - the pieces come in different sizes.

Fish and vegetables

The next project requires preliminary action. Pollock, cut in portions, crumbles in flour and quickly, until crusty, but not until cooked, is fried in a pan. Three finely chopped onions are put into it after the fish has been removed; then three grated carrots are added, and fryingbrought to a beautiful color and softness. First, pollock is placed in the mold, then roasted vegetables. In a separate bowl, four coarsely grated tomatoes, a glass of not very fatty cream, a spoonful of sugar, pepper and s alt are mixed. Pollock is poured with this sauce. He goes into the oven for half an hour; shortly before cooking, the fish is sprinkled with chopped dill.

Italian pollock

This dish also requires pre-cooked frying of diced onion and grated carrots (both ingredients are taken in 2 pieces). However, you need to proceed differently: first, two tablespoons of tomato paste are added to the vegetables, and when it blooms, a glass of red wine, s alt and a mixture of peppers. The mass should evaporate a little. Half of the prepared vegetables are laid out in a greased form (sprinkled with chopped garlic), on top - pieces of fish, which are covered with the remaining roast. The vessel is covered with foil; pollock is aged in the oven for 45 minutes. The foil must be removed after removing the mold from the oven.

Pollack in the oven with potatoes

Tubers are not recommended to be placed together with fish just like that. Either pollock will come out dry, or the potatoes will remain damp. The best recipe for combining these components is the following.

First, the sauce is made: two tablespoons of butter softened to the desired 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 in a layer ongreased baking sheet. Rings of one onion are placed on them, and only then slices of three fish carcasses are placed. S alt, pepper - and sauce filling. After baking for 40 minutes, you will have a simply wonderful dish that does not need a side dish.

Spicy and elegant

Do you want to make a very tasty pollock in the oven? Follow this recipe.

About one hundred grams of walnuts should be first chopped and then passed through a blender with a bunch of greens and two medium-sized pickles. Seasonings are added to the mass (the set is left at the discretion of the cook) and about four tablespoons of medium-thickness sour cream.

Fillet of fish, six hundred grams, rubbed with spices (if you wish, in principle, spicy sauce may be enough) and cut.

Before you cook pollock in the oven, you need to fry it a little in a frying pan, in 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

To make pollock in the oven satisfy the most refined taste, it can be supplemented with all sorts of pleasant ingredients. For example, in this way.

Fish fillet (slightly less than a kilogram) is s alted, peppered, generously sprinkled with fresh lemon juice and left for at least 20 minutes to marinate.

Five onion heads are cut into the thinnest possible rings, 3-4 large bell peppers are cut into narrow strips (or alsorings), the same number of tomatoes are cut into circles. 400 grams of champignons are cut into slices; two large carrots are rubbed in Korean style.

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 form 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 side dish is not necessary for the dish, it turns out to be satisfying anyway.

Fish omelette

Traditional "chatterbox" is probably already bored with everyone. Try to surprise your loved ones with a new take on a seemingly primitive dish.

A couple of pollock carcasses are cleaned, fins are removed and cut into pieces. S alt and pepper them, and then fry them in a pan until golden. When a crust appears, the fish moves, and next to it half-rings of the onion are allowed to go until half cooked. All blanks are transferred to the form. Four eggs and half a glass of milk are beaten in a bowl with the addition of pepper and s alt. Pollock with onions is poured with this mixture, and the form is placed in the oven for 10-15 minutes. A sign of the readiness of the omelet will be its elastic, without smudges, surface.

And in a pot?

Using earthenware 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 cut first into fillets, then into verysmall, about three centimeters, pieces. From chopped onions and carrots, with the involvement of a frying pan and vegetable oil, passivation is done - it will take no more than 7 minutes. The roast is first laid out in pots, pollock slices are placed on it, after which washed and strained rice is poured into each one a little. For the indicated amount of fish, 150 grams of cereal should be enough. Two tablespoons of thick sour cream are diluted with water; the filling is distributed over the pots. S alt and pepper - to your taste, you can also put a plate or two of garlic in each serving. Pollock in the oven should languish for about 40 minutes, however, stoves come with their own characteristics, and pots are of different sizes. Therefore, periodically it is worth checking the degree of readiness. When the filling is absorbed and the rice swells, the dish can be taken out and served.

If you don't really like rice, you can cook pollock in the oven differently: recipes for pots suggest using vegetables. For example, lay out layers of onions, fish slices, potatoes, carrots - and fish again. In this case, you don’t have to fry anything beforehand, just cut the vegetables not too finely. You can experiment with the ingredients. Sweet peppers, herbs and tomatoes “sound” very well in such a dish; some chefs favor the introduction of zucchini or eggplant.

A little exotic

An orange note will add grace to even the most boring fish. And pollock is becoming a dish worthy of the gods.

The first stage of cooking is simple: the fillet is cut into fairly thin strips and for five minutesdipped in a batter of two eggs, s alt and pepper. During this time, flour is mixed with starch (a couple of spoons each); you need to roll the fish pieces in them, and then send them 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 teaspoon 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 up slowly until it thickens. When serving, pollock is either poured over immediately, or gravy is offered in a gravy boat.