Pollock in the oven - 11 of the simplest and most delicious recipes

With cheese and tomatoes

The combination of ingredients sounds like a gourmet dish, the preparation process of which is mistakenly considered complex and lengthy. It cooks quickly, and the fish in it turns out juicy and appetizing. A photo cannot convey the full flavor of a dish. It takes about a quarter of an hour to prepare the products and another half hour to bake the fish in the oven. KBJU: 109.4/15.9/4.9/0.5.

What you need (amount of ingredients indicated in grams):

• Pollock pulp – 600;
• Hard cheese – 100;
• Tomato – 70;
• Sour cream – 50;
• Spices.

How to do:

1. Cut the fish fillet into portions. Place in a baking dish, add salt and pepper.
2. Place tomato slices on top of the fish.
3. All this is generously lubricated with sour cream.
4. Grind the cheese and sprinkle over the entire surface of the dish.
5. Bake for half an hour.

Pollock with cheese is ready!

How to cook “Pollock with cheese and tomatoes in the oven”

Prepare all ingredients.

Rinse the pollock fillet, pat dry with a paper towel and cut into portions. Place the prepared fillets in a greased baking dish and sprinkle with lemon juice.

Brush the fish with sour cream, sprinkle with salt and ground pepper. If you are preparing the dish for children, then omit the pepper.

Place the tomatoes cut into slices on the fillet.

Sprinkle fish and tomatoes evenly with grated cheese. Cook in the oven at 180 degrees for about 30 minutes.

Pollock with cheese and tomatoes is ready in the oven.

Bon appetit!

With lemon

A very tasty dish - pollock baked in the oven with sour fruit.

This is a fairly budget option to pamper yourself and your loved ones with a healthy product. Nutritional value: 70.3 kcal / 15.1 g / 0.9 g / 0.4 g.

What do you need:

• Frozen pollock – 0.7 kg;
• Lemon – 1 piece;
• Sour cream (can be replaced with mayonnaise) – 30 grams;
• Seasoning.

What to do step by step:

1. Defrost the carcasses. If necessary, remove the entrails and cut off the fins.
2. Place the fish in a suitable container, add spices and sour cream (mayonnaise). Cut some of the lemon into half rings and add to the fish.
3. Mix everything well, without damaging the integrity of the carcasses, so that the fish is marinated. Let stand for half an hour like this in a cool place.
4. Before starting the process, mix the pollock in the marinade well.
5. Place the fish in homemade containers made of food foil and place a slice of lemon on top of each.
6. Close the molds tightly and place in the oven.

Cooking time – half an hour.

In mayonnaise

The recipe for pollock in the oven with mayonnaise also includes onions. It will give the fish juiciness and special taste. KBJU: 98.8/ 11.9/ 4.5/ 2.7.

Tip: The more onions, the tastier the fish.

What do you need:

• Pollock – 1000 g;
• Onions – 5 pieces;
• Bay leaf, spices - to taste;
• Mayonnaise - how much will it take?

What to do:

1. If the carcasses were bought whole, then they need to be thawed, gutted, fins trimmed, and cut into pieces.
2. Before placing in a heat-resistant dish or frying pan, salt and pepper the fish pieces and place them on the bottom of the dish.
3. The onion can be cut into half rings or small cubes.
4. First place a bay leaf on the fish and then sprinkle with onion.
5. After mixing a mixture of spices for fish with mayonnaise, coat the fish and onions with the sauce.
6. Bake the fish for 30 minutes.

PP option

A dietary recipe for cooking fish involves heat treatment such as baking, steaming or boiling. The next two recipes are pollock baked in the oven with additional ingredients.

Nutritional value of the first version of fish in egg batter: 62.1 kcal / 12.7 g / 0.8 g / 1 g.

How much, what is needed:

• Fish fillet – 600 grams;
• Lemon juice – 2 large spoons;
• Tomato – 3 pieces;
• Egg – 2 pieces;
• Parsley, spices.

How to do it step by step:

1. Cut the fish into equal sized pieces.
2. Sprinkle fillets with lemon juice.
3. Place the fish in homemade foil molds.
4. Place diced tomatoes on top of the pieces.
5. Add salt and spices to taste.
6. Sprinkle with finely chopped parsley.
7. Beat two eggs and pour them over the fish fillet.
8. Place the molds in an oven preheated to 200 degrees and bake until the eggs are browned.

Nutritional value of the second option, pollock with apple juice: 67.3 kcal / 16.6 g / 0 / 0.3 g.

What do you need:

• Pollock fillet – 1.8 kg;
• Lemon juice – 5 g;
• Butter – for lubricating the mold;
• Apple juice – 15 grams;
• Onions – 30 g;
• Salt, ground black pepper.

What to do:

1. Rinse the fish fillet, dry it, sprinkle with spices, pour over the juice.
2. Fill the mold with fish.
3. Pour apple juice over it.
4. Sprinkle pollock on top with onion half rings.
5. Pack everything and put it in the oven for half an hour.

To obtain a crust, open the foil a couple of minutes before it is ready and bake the fish uncovered. Dishes with excellent taste are ready.

Recipe Baked pollock with cheese. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Baked pollock with cheese.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Baked pollock with cheese is 119.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Fish soup

You can add soup to pp recipes, which has incredible taste and is low in calories. It is easily absorbed by the body and allows you to keep your figure in shape. KBJU:

What do you need:

• Fish – 300 grams;
• 40-50 grams of onions, sweet peppers, carrots and potatoes;
• Rice – 50 grams;
• Spices, herbs to taste.

How to do:

1. Pour water over the fish, add salt, add bay leaves, and put on fire.
2. After boiling, add randomly chopped potatoes and rice.
3. Add the remaining vegetables 10 minutes before the end of cooking.

Can be served on the table.

What side dish to serve with?

Pollock can turn into a truly satisfying dish if you add it with the right side dish. There is a lot of debate about the correctness. Pollock is not salmon or trout, which differ in their taste and combination with other products. Almost any side dish goes with pollock:

1. Pasta - spaghetti. The dish will be completed with tomato and creamy sauce. Making tomato sauce is very simple:

• Grind the tomatoes in a blender or through a grater or meat grinder. Add garlic, herbs (basil), salt and pepper.

Cream cheese sauce:

• Place the container on very low heat. Pour cream into it, add garlic, herbs, and grated cheese, passed through a press. Cook the mixture until slightly thickened.

1. Potatoes in any form. The fastest way to cook is boiled potatoes. Fried is no less easy to prepare. Potatoes are cut into slices or thin bars (like French fries). You need to constantly turn the potatoes during the frying process to ensure even cooking on all sides. The puree has an optimal consistency with a pleasant taste that both adults and children enjoy. Baked tubers are no less tasty.
2. Pollock baked in the oven goes well with rice. An easy way to make a two-in-one dish. Nutritional value: 161 kcal/ 7 g/ 6 g/ 20 g.

What you need for 4 persons:

• Fish – 0.25 kg;
• Rice – 0.2 kilograms;
• Vegetable oil – 20 g;
• Hard cheese, onions - optional;
• Seasonings.

How to do:

1. If the pollock is frozen, then it should be thawed, gutted if necessary, fins cut off and cut into pieces.
2. Marinate the fish by rubbing with spices mixed with vegetable oil and a small amount of onion.
3. Boil the rice until half cooked, add spices and the remaining oil.
4. Place the rice in a heatproof bowl. Place marinated fish pieces on top of it and drizzle with oil.
5. You will get juicy pollock if you cover the dish with a “cap” of finely grated cheese.
6. Simmer the fish in the oven for a quarter of an hour.

Help: When preparing this dish on the stove, in a frying pan, the cooking time increases to 20 minutes. Microwave – 5 minutes.

An Asian version of serving a side dish is rice with vegetables. To do this, onions, carrots and tomatoes are chopped, fried and mixed with rice. Additionally, you can serve the fish with canned peas or crispy, grilled vegetable sticks.

Recipe Pollock fillet with cheese and tomato. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pollock fillet with cheese and tomato.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pollock fillet with cheese and tomato is 179.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Potato casserole

The recipe for baked pollock with potatoes is simple. The photo shows that in cross-section the dish looks no less appetizing than when closed. Instead of pollock, you can take salmon or, in a festive version, replace it with trout. KBJU: 94.5/8.4/3.9/6.9.

What you need (amount of ingredients indicated in grams):

• Fish fillet – 500;
• Boiled potatoes in their jackets – 500;
• Cherry tomatoes – 100;
• Onion – 120;
• Egg – 60;
• Cream – 150;
• Hard cheese – 100;
• Salt, spices, herbs.

Tip: Parsley goes well with pollock. With red fish - basil.

What to do:

1. Cut the onion into four parts, finely chop each slice.
2. Fry the onion.
3. Cut the tomatoes in half.
4. Chop the potatoes and mix with herbs.
5. Slice the fish.
6. First put the potatoes in the pan, then the onions.
7. The next layer is fish, which you need to add a little salt and pepper on top.
8. Place the tomato halves on top of the fish, cut side down.
9. Sprinkle grated cheese on top.
10. In a separate container, mix cream with eggs, salt and pepper.
11. Pour the egg-cream mixture over all ingredients and place in the oven for 30-40 minutes.

Fish casserole in egg and cream filling is ready.

How to bake pollock fillet in the oven with mayonnaise

This recipe can be used for everyday menu. The dish has a delicate taste and indescribable aroma.

You will need:

• 400 grams – pollock
• 100 grams – sour cream
• 80 grams – mayonnaise
• 50 grams – hard cheese
• Onion head
• Tablespoon – vegetable oil
• A teaspoon of prepared mustard
• Tablespoon – lemon juice
• Pepper and salt - to taste

How to cook:

1. In order to cut a carcass, you need to remove the head (if any), tail, and fins. The carcass is cut along the ridge to the spine. Remove the insides. The fillet is dried.

2. The onion is peeled and cut into half rings. The cheese is grated on a coarse grater. Fish fillets are salted and peppered. Then it is sprinkled with lemon juice. You can use any fish spices.

3. Now mix mayonnaise, sour cream, and mustard in a separate container. The ingredients are mixed until the sauce becomes homogeneous.

4. Grease the mold with oil and lay out the onion half rings. Pieces of fish are coated with sour cream sauce on one side. Place the fillet sour cream side down on the onion bed. Top the fillet with sour cream mixture.

5. Preheat the oven to 180 degrees, bake the dish for 15 minutes. After this, take out the pan, sprinkle the fish with grated cheese, and continue baking for another 15 minutes.

Calorie content per 100 g. – 114 kcal

Bon appetit!

With vegetables in foil

How to deliciously bake pollock with the addition of vegetables so that the dish is less high in calories and suitable for people on a diet. Pollock stewed with vegetables with or without any type of heat treatment is a dietary but complete lunch or dinner. Broccoli can be boiled, fried, stewed, or cooked in some kind of sauce. An ideal option is Brussels sprouts, which are first boiled in slightly salted water and then sprinkled with lemon juice. The best option is zucchini, which can be fried, boiled, stewed or pickled.

Nutritional value: 87.2 kcal / 10.9 g / 3.9 g / 2.2 g.

What do you need:

• Fish fillet – 800 g;
• Hard cheese – 100 grams;
• Zucchini – 0.6 kg;
• Sunflower oil – 30 g;
• Spices for fish, salt.

How to do:

1. Slice the zucchini into thin slices. Mix it with a little oil and the spice mixture.
2. Make small molds from foil.
3. Grate the cheese on a fine grater.
4. Cut the fillet into portions.
5. First put the zucchini circle into the mold, then the fish. Season with salt and pepper, pour over the remaining oil and sprinkle grated cheese on top.
6. Cover the foil tightly and place in the oven for half an hour.

The dish should be cooled slightly before serving.

Option 5. Pollock with cheese and Bechamel sour cream sauce

It is completely in vain that pollock is considered a fish for everyday dishes.
Topped with cheese and topped with Bechamel sauce, this is the perfect hot dish for a holiday table. When finished, it turns out so tender and juicy, it’s even hard to believe that this is ordinary pollock. Ingredients :

• fish – 7 pcs.;
• carrots – 3 pcs.;
• 3 onions;
• 160 g flour;
• Dutch cheese – 125 g;
• 65 g each salt, black pepper;
• 275 ml sunflower oil.

For the sauce:

• medium fat sour cream – 285 g;
• milk – 255 ml;
• 30 g flour;
• 90 g butter;
• 15 g ground nutmeg;
• 35 g each salt, black pepper.

Step by step recipe

Step 1:

For defrosted pollock carcasses, cut off everything inside, cut off the fins, tail, clean off the scales, and rinse well.

Step 2:

Get rid of excess moisture using paper napkins and cut into portions.

Step 3:

Mix salt and pepper and rub all the pieces of fish with them, let them soak for half an hour.

Step 4:

Place the pieces of fish in hot oil, after rolling them in flour, in a frying pan and fry on both sides for 2 minutes over high heat.

Step 5:

Place the fried pieces on napkins to remove excess oil.

Step 6:

Chop the peeled onion and carrots: onion into strips, carrots on a grater with large teeth, sauté in another frying pan until golden.

Step 7:

Place the sauté into a small clean cup.

Step 8:

Prepare the Bechamel sauce: put butter in a deep frying pan, add flour and heat over moderate heat for 3 minutes, just do not allow the flour to change its white color. Whisk in the milk while stirring frequently. Stirring constantly, bring the mixture until thickened. Adjust the heat to the lowest setting and add nutmeg, black pepper, salt, stir well and boil for 2 minutes.

Step 9:

Take a deep form, oil it, place the fried pieces of fish, spread the sauteed vegetables on them and pour the prepared sauce on top until all the products are completely covered and sprinkle with shredded cheese.

Step 10:

Place in a hot oven for 25 minutes at medium temperature.

Step 11:

When serving, place the fish and vegetables on portioned plates so that there are 2-3 pieces of fish on each plate, and place some side dish next to it, for example, boiled rice or mashed potatoes. This dish also goes well with boiled beans.

It is not necessary to sauté vegetables; they can be placed fresh, and it will also turn out very tasty and healthy, especially if you prepare such a dish in a slow cooker.

In sour cream

Tender pollock will be obtained if you do not add spice to the dish, but, on the contrary, soften the sea taste of the fish with sour cream. For cooking, you can use the whole fillet or divide it into pieces. You can cook it either on a baking sheet or in any heat-resistant container. KBJU: 187 kcal/ 39/ 54/ 7.

What you need (calculation of ingredients in grams):

• Fish fillet – 400;
• Sour cream – 100;
• Mayonnaise sauce – 100;
• Hard cheese (can be replaced with processed cheese) – 50;
• Onion – 40;
• Mustard – 8;
• Lemon juice – 10;
• Vegetable oil – 20;
• Salt, spices to taste.

What to do:

1. Chop the onion into half rings.
2. Grate the cheese on a coarse grater. If melted, then chop finely.
3. Season the fish fillet with spices and sprinkle with lemon juice.
4. Mix mayonnaise, sour cream, mustard. In this dressing the fish will not be dry.
5. When cooking on a baking sheet, do not forget to grease it with oil.
6. Then make a “pillow” from the onion.
7. Coat each fish piece with sour cream and mayonnaise dressing on one side and place the greased side on the onion.
8. Pour the remaining homemade sauce over the top of the fish.
9. Place the fish in the oven (moderate temperature) for a quarter of an hour.
10. Sprinkle cheese on top of the dish and put it back in the oven for a quarter of an hour.

Fragrant fish with tomatoes and potatoes - step-by-step recipe

Pollock is a high protein product, but not fatty and nutritious. Many people are afraid to cook dishes with this fish for fear of drying it out. Tomatoes, sour cream and cheese, which are present here, allow you to get a very delicate, soft texture. To prepare this splendor we will need:

• Pollock fillet (frozen) – 800 g;
• Potatoes – 7-8 pcs.;
• 1 medium onion;
• Tomato – 3-4 pcs.;
• Carrots – 1 pc.;
• Cheese – 120 g;
• Sour cream – 200 g;
• Sunflower oil – 2-3 tbsp. spoons;
• Spices, salt to taste.

Pollock fillet is now sold in almost any store, so you won’t have to look for a long time for the product, and the rest of the ingredients are easily available. It is recommended to defrost the fish naturally at room temperature or in the refrigerator.

Important: you cannot thaw the fillet using a microwave oven or by placing it in warm water, since the meat of sea fish is quite tender and requires delicate handling.

After defrosting, pollock must be rinsed under cold water and dried carefully with paper towels. Cut the fillet into small pieces as shown in the photo.

Finely chop the peeled onion with a knife. Grate the carrots on a coarse grater. Fry the chopped vegetables in a frying pan with the addition of sunflower oil.

Wash the potato tubers, peel them, cut into cubes. Spread the potatoes on the bottom of the baking dish, salt and sprinkle with spices. Fill with sour cream as shown in the photo.

Cut the tomatoes in half, remove the part where the stalk was. Tomatoes must be chopped into rings 6-8 mm thick.

Place fried vegetables on the potatoes, then pieces of fish fillet. Pollock also needs a little salt and spices.

Now all that remains is to arrange the chopped tomatoes and sprinkle everything with grated cheese. Cover an ovenproof dish with a sheet of foil and fold the edges in so they fit snugly.

Place the mold with the workpiece in an oven preheated to 180°C for 45-50 minutes.

It is best to serve the dish hot; do not forget to garnish with fresh chopped herbs. Baked pollock fillet in the oven with tomatoes and cheese will decorate any dinner and allow you to enjoy the wonderful taste. Bon appetit!

With mushrooms

How to cook pollock in the oven in an unusual combination with mushrooms? Porcini mushrooms or champignons give a delicate shade that the video cannot convey, and wild mushrooms highlight the sea flavor of the fish.

Option one - with champignons

Nutritional value: 85 kcal/ 76/ 18/ 6

• Fish – 0.5 kg;
• Mushrooms – 300 g;
• Onion – 1 piece;
• Carrots – 1;
• Lemon – 1;
• Sour cream – 80 g;
• Sunflower oil – 60 g;
• Water – 1 glass;
• Salt, seasonings.

What to do:

1. Cut the fish into portions, salt and pepper, sprinkle with lemon juice.
2. Chop the onion into half rings, carrots into strips.
3. Fry onions and carrots in a deep heat-resistant bowl.
4. Place fish pieces on the vegetables and fry them along with the vegetables. There is no need to fry the fish too much. A couple of minutes on both sides is enough.
5. Cut the champignons into large random pieces, add to the fish and vegetables, and lightly add salt.
6. Dilute sour cream with water, add spices and salt.
7. Pour the filling into a bowl with mushrooms, vegetables and fish and put in the oven for a quarter of an hour, tightly closing the lid.
8. After 15 minutes, check the amount of liquid in the saucepan and send it back to the oven for another 15-20 minutes.

As a side dish, you can serve a salad with canned peas or corn sticks, with coleslaw.

Option two - with wild mushrooms

The dish is prepared quickly. By adding heavy cream, the fish will not be dry. Nutritional value: 107.1 kcal / 9 g / 7.1 g / 1.9 g.

What do you need:

• Whole pollock – 0.6 kg;
• Forest mushrooms – 0.35 kg;
• Vegetable oil – 60 g;
• Onion – 0.1 kg;
• Carrots – 1 piece;
• Heavy cream – 100 ml;
• Salt, spices.

How to do:

1. Salt and pepper the fish, cleaned of bones and giblets, on both sides.
2. Boil the mushrooms until tender (4 minutes) in salted water.
3. Chop the onion into half rings, pass the carrots through a coarse grater.
4. First fry the onions in a frying pan, then the carrots and mushrooms.
5. Pour in the cream, add salt and pepper, bring to a boil and remove from heat.
6. First place a piece of fish on a piece of foil or parchment paper. Place the vegetable and mushroom mixture on top (about one-fourth of the total).
7. Tie or pack the fish and vegetables tightly.
8. Place on a baking sheet and place in the oven for half an hour.

Description of preparation:

Pollock fillet baked with tomatoes is prepared simply and quickly, but it turns out very tender, satisfying and tasty.
I have ready-made fillets, but you can use a whole fish, just cut it into portions. I hasten to share how to cook pollock with tomatoes and cheese in the oven, and you should definitely take note of the recipe, because this is a great idea for a quick dinner for the whole family! Purpose: For lunch / For dinner / For a holiday table / Inexpensive Main ingredient: Fish and seafood / Vegetables / Tomato / Pollock / Dairy products / Cheese Dish: Hot dishes

In an omelet

Pollock baked in the oven in an omelette is a tender, juicy dish in a classic design. In this recipe, carrots can be added raw or stewed, as desired. KBJU: 116/55/35/10.

What do you need:

• Fish fillet – 0.4 kg;
• Carrots – 60 g;
• Eggs – 100 g;
• Greens (parsley, dill);
• Milk – 1 glass;
• Vegetable oil – 20 g;
• Hard cheese – 50 g;
• Salt, spices.

How to do:

1. Cut the fish fillet into portions.
2. Coarsely grate the carrots.
3. Grate the cheese on a fine grater.
4. Beat the eggs, gradually adding milk.
5. Add finely chopped parsley, dill, salt, spices to the milk-egg mixture and beat well.
6. First place part of the carrots on the bottom of a heat-resistant container. Then place the fish fillet on top. Cover the fish with the remaining carrots and pour the milk-egg mixture over everything.
7. The action of allowing the dish to set in the oven for 15 minutes will help to enhance the cheese flavor. You can sprinkle cheese on the fish at the very beginning.

Cooking time in the oven is 40 minutes. You can serve salad as a side dish.

Tip: hard cheese can be replaced with processed cheese.

In sour cream

The dish comes out tender and juicy. Whether to add fried or raw pollock depends on individual preferences. The second option is preferable for those who are on a diet. The nutritional value:

What you need (amount of products indicated in grams):

• Fish – 1000;
• Lemon – 50;
• Onion – 100;
• Sour cream – 150;
• Vegetable oil – 30;
• Parsley;
• Salt, seasonings.

How to do:

1. Marinate the pollock by cutting into portions and mixing with salt, spices and lemon slices. Leave it like this for 60 minutes.
2. Chop the onion into small cubes and combine with finely chopped herbs.
3. Place extra foil in a heat-resistant dish. Sprinkle the bottom with some of the onion and parsley mixture. Place fillet pieces on it, placing lemon slices between the rows.
4. Cover with the remaining vegetable mixture and spread with sour cream. Alternate components among themselves in layers.
5. Place in the oven and bake covered for 30 minutes. 15 minutes before the end of cooking, open the foil.