Pollock with sour cream in the oven, multicooker. The recipe is delicious with onions, carrots, garlic, cheese. Step by step

Publication in the group: Fish and seafood dishes

Pollock with sour cream in the oven belongs to the category of simple and affordable dishes that even a not very experienced young housewife can prepare without much difficulty and skill. Sea fish baked in sour cream sauce always turns out very juicy and tender. The preparation process takes very little time; the rest will be done by the oven or slow cooker. In addition, this is a very healthy and dietary product that can be safely included in the weekly diet of the whole family.

Numerous options and interesting recipes for preparing this easy and budget-friendly dish will help diversify not only quick evening meals, but also take a worthy front seat at a family Sunday dinner.

With lemon and thyme

Another interesting and light version of hot pollock, prepared with sour cream filling.
Lemon and thyme are added to the sour cream sauce, giving the fish an exquisite taste. This pollock is suitable not only for everyday, but also for holiday menus. You need to add lemon and thyme seeds to the basic products, and use food foil instead of a frying pan.

100 g contains:

73.89 kcal;

• proteins – 14.25 g;
• fat – 1.55 g;
• carbohydrates – 0.67 g.

Cooking steps:

1. Cut the pollock fillet into pieces. Place in a deep container, add cumin, black pepper, salt and sour cream.
2. Cut the lemon into circles and add to the fish pieces. Place the pollock in the cold for half an hour to marinate.
3. Preheat the oven to 200 degrees.
4. Place fish preparations in foil.
5. Put everything in the oven and bake pollock in sour cream for half an hour.

You can prepare many healthy, satisfying and tasty lunch options from pollock using simple and affordable products. Sour cream makes the meat of this healthy sea fish tender and juicy. Adding different components allows you to cook pollock in sour cream and onions in different versions.

Baked fish with champignons in sour cream

An unusual tender dish is obtained by combining pollock with mushrooms, and the creamy taste of sour cream sauce adds juiciness and additional flavor to the dish.

Composition of ingredients

To prepare you will need a set of the following ingredients:

• 3 pollock fillets;
• 0.5 pcs. lemon;
• 3 tbsp. l. fat sour cream;
• 150 g fresh champignons;
• 1 onion;
• 1 carrot root;
• 3 tbsp. l. vegetable oil;
• 150 ml of clean drinking water;
• 0.5 tsp. salt;
• 5 g dry ground spices for fish;
• 2 pinches of freshly ground black pepper.

Step-by-step cooking process

To begin with, it is recommended to marinate for 20-30 minutes. pieces of fish fillet in dry spices and lemon juice:

1. Now you need to fry the onion half rings in vegetable oil until light golden brown in a saucepan with a removable handle.

2. Then add thinly sliced ​​carrots to the sautéed onions and continue frying until tender.
3. After this, you need to put the marinated pieces of fish in a saucepan, simmer a little with vegetables until the meat turns white, and turn off the heat.
4. In the meantime, you need to cut fresh champignons into large thin slices, and then place them on top of the fish in an even layer, lightly salt them.
5. Now you need to dilute the sour cream with warm water, season with salt and spices, and then pour all the ingredients evenly.
6. Next, you need to send the dish to a well-heated oven for 20 minutes.

What can I add?

This recipe can be easily adapted into a one-pot dish or cooked in a slow cooker.

How to serve a dish

You can serve fish with mushrooms in sour cream with any side dish or porridge, pouring the prepared sauce over the dish.

Calorie content of fillet

Fish should be in your weekly diet. The minerals and vitamins that make up pollock are surprising in their diversity. Pollock contains useful substances such as riboflavin, pyridoxine, nicotinic, folic and ascorbic acids, as well as a number of macroelements and macroelements, saturated and polyunsaturated acids.

The fish is considered the favorite among sea fish in terms of selenium, iodine, and protein content. In addition, it is characterized by low nutritional value. Fresh pollock contains 73 kcal in 100 g. Boiled – a little more than 78 kcal. Steamed - 80 kcal, and baked - 79 kcal. Fried pollock contains 112 kcal. These characteristics indicate that the body quickly saturates when consuming the prepared product, but body weight does not change. The presence of pollock in the diet makes it possible to eat appetizing, but at the same time healthy dishes.

The nutritional significance of pollock, its varied structure makes it possible to fry it, steam it, bake it in the oven, or cook it with vegetables. It's good with sides like mashed potatoes and rice. You can use it to prepare delicious fish soup and main course, salads and snacks.

The benefits and harms of the dish

Pollock, like all sea fish, is very useful for the human body, it is capable of:

• strengthen the heart and blood vessels;
• lower cholesterol levels;
• improve metabolism;
• prevent the occurrence of cholesterol plaques;
• normalize blood pressure;
• neutralize and remove toxins and waste from the human body;
• strengthen bone and dental tissue;
• normalize human blood sugar levels;
• reduce the likelihood of malignant neoplasms;
• normalize digestion, as well as the functionality of the thyroid gland;
• strengthen the immune system.

You should not eat sea fish if you have allergies or individual intolerance to seafood.

Option 4: Pollock with carrots and sour cream

To prepare amazingly juicy pollock with carrots and sour cream, you need very few ingredients. The dish is baked, but the vegetables require a little pre-frying. This will give the desired taste and significantly reduce cooking time.

Ingredients

• three carrots;
• kilogram of pollock;
• one onion;
• a little oil;
• ¾ cup sour cream.

Step by step recipe

Step 1:

Chop carrots with prescription onions into strips. Place in heated oil in a frying pan and fry lightly. After a couple of minutes, turn off the stove, mix the vegetables with sour cream, and add salt.

Step 2:

We cut the fish, salt it, put it in a mold, on foil or in a sleeve. Cover with the prepared mixture of carrots and sour cream.

Step 3:

Cover the pan with foil or seal the sleeve. We put the fish in the oven for half an hour, the temperature is around 200 degrees.

You can make this fish not only with carrots, but also with pepper and pieces of fresh tomatoes. There is no need to fry these ingredients, just put them on the pollock.

Pollock stewed with onions and carrots

Required ingredients:

• Pollock – 1 large fish;
• Carrots – 1 piece;
• Onion – 1 piece;
• Salt and pepper - to taste;
• Table vinegar 6%;
• Vegetable oil.

Preparation:

1. Rinse the fish thoroughly, gut it and remove the gills. You also need to remove the black film inside the belly of the fish so that the fish does not taste bitter. Next, you need to cut off all the fins, head and tail. This is all perfect for fish soup.

2. Cleaned fish must be cut into portioned pieces approximately 3-4 cm wide. Next, the fish must be salted to taste, add 1 tsp. 6% table vinegar, mix everything well and leave to marinate for about 30 minutes.

3. While the fish is marinating, you need to peel and finely chop the onion, and grate the carrots on a coarse grater. Next, place the onion in a frying pan with heated vegetable oil and fry for about 5 minutes over medium heat. Now you need to add the carrots and fry until the carrots are half cooked.

6. Next, you need to add fish to the vegetables. Using a spatula or spoon, spread the vegetables under each piece and place the fish in the pan. Salt and pepper to taste, add bay leaf, fill with boiled water and cover with a lid. After the water boils, simmer for about 15-20 minutes over medium heat. The water should not boil too much; the fish should be stewed, not boiled.

Well, that's all, the fish is ready. Bon appetit!

Pollock with potatoes in sour cream

A hearty and healthy fish dish can be prepared quickly and easily with a fragrant, juicy side dish.

The recipe follows.

Composition of ingredients

A budget recipe for a complete lunch or hearty dinner involves using the most affordable ingredients:

• 4 things. pollock fillet;
• 800 g potatoes;
• 200 g sour cream;
• 1 tbsp. milk;
• 1-2 onions;
• 5-6 cloves of garlic;
• 1 tsp. salt;
• 1 tsp. mixture of freshly ground peppers;
• 5 g crushed dry marjoram;
• 1 bunch of fresh dill;
• 1 tbsp. l. butter.

Step-by-step cooking process

The dish can be prepared in a large flat dish with high sides or in portioned ceramic pots:

1. The pollock fillet must be washed in running water, dried and cut into pieces of the desired size, salt and pepper. You can sprinkle with lemon juice, stir and set aside for 15-20 minutes.
2. Peeled medium-sized potatoes should be cut into round slices of equal thickness.
3. The onion should be chopped into thin half rings, mashed with a small amount of salt until the juice releases.

4. Peeled garlic cloves should be finely chopped and ground with salt and chopped fresh dill, seasoned with sour cream and mixed thoroughly.
5. Now you need to place part of the potatoes in a greased heat-resistant form, add salt and pepper.
6. Then lay a layer of onions, and place pieces of pickled fish fillet on top.
7. Next, brush the pollock with sour cream sauce, cover with the remaining onions and evenly distribute the potato wedges on top.
8. Now the dish should be poured with heated milk with spices and dry herbs, and the remaining sour cream sauce should be placed on top.
9. After this, you need to send the pan to a well-heated oven for 70-90 minutes, then take out the dish, cover the dish with a lid and let stand for 20 minutes.

What can I add?

You can add curry or turmeric, ground sweet or smoked paprika to the sauce for beauty and aroma.

How to serve a dish

The finished dish must be served in portions, decorated beautifully by sprinkling with finely chopped green onions and dill.

Pollock with onions and carrots - the most delicious (step by step)

The fish prepared according to this recipe will be tender and very juicy. The pollock will be soaked in a sauce made from cream and mayonnaise, and adding a tomato will add a little spice. I think this option is the most successful.

Take:

• Pollock – 2 carcasses.
• Onion – 2 heads.
• Carrot.
• Cream 10% - 150 ml.
• Mayonnaise – 3 large spoons.
• Granulated sugar – 1.5 small spoons.
• Tomato paste – 2 large spoons.
• Cheese – 100 gr.
• Red pepper, salt, coriander, black pepper.
• Sunflower oil.

Step by step recipe:

Cut the thawed fish carcasses into portions. Place in a bowl, add all the seasonings listed in the recipe, add sugar. Mix with your hands and set aside to marinate.

Cut one of the onions into small cubes, chop the second into half rings. Fold the half rings separately, add salt and pepper, and leave to marinate.

Place finely chopped onion in a frying pan with heated sunflower oil. Saute until transparent for just a couple of minutes.

Place the coarsely grated carrots into the frying pan, stir, continue frying the vegetables until almost done.

Add tomato paste, stir, heat for a few more minutes and turn off the burner.

Make a delicious filling: put mayonnaise in a bowl, pour in half the stated amount of cream. Stir, pour in the next portion. Whisk until smooth.

Grease an ovenproof dish with oil. Make a cushion of onion rings at the bottom of the pan. If you like the aroma of bay leaves, add a couple.

Place the pollock pieces on top, cut side up.

Cover the fish with fried vegetables and even out the layer.

Pour the cream sauce over the preparation.

Coarsely grate the cheese and sprinkle over the entire surface of the dish.

Place in oven on medium rack. The temperature in the oven is 180 o C. Baking time is 40 minutes. This is the kind of casserole you get – beautifully browned and amazingly delicious.

Pollock stewed in sour cream with onions and carrots

To prepare stewed fish according to one of the most interesting and successful home recipes you will need:

• 1 kg of pollock (fish without head);
• 1 onion;
• 1 carrot;
• 300-350 g sour cream;
• 50 g butter;
• lemon quarter;
• a little salt;
• 2 chicken eggs;
• a little flour;
• vegetable oil (preferably refined sunflower oil);
• spices for fish.

Cooking steps:

1. Thaw pollock (in the refrigerator or at room temperature). Cut off the fins of the fish, carefully clean the black films in the abdominal cavity. Trim the tail fins, then wash the carcasses and cut them into large pieces.
2. Mix in a separate bowl a little vegetable oil, the juice of a quarter of a lemon, salt and add spices for the fish. You can use regular black or white pepper, as well as a ready-made spice mixture. Mix all the ingredients and thoroughly coat the fish pieces with the mixture. Marinate pollock in oil-lemon marinade for about 30 minutes.
3. Break the eggs into a separate bowl and beat, adding a little salt first. Add flour and mix well to form a homogeneous dough. The consistency should be a little thicker than pancake.
4. Peel the carrots and onions. Finely chop the onion and grate the carrots. Fry vegetables in a separate pan. The onion should become slightly golden.
5. Dip the fish pieces one by one into the dough and place them on the bottom of a hot cauldron, where you first need to pour a little vegetable oil. Fry the pollock for 2 minutes on each side. Add fried vegetables to the fish.
6. Mix sour cream with a glass of water, add melted butter and pour the mixture over the fish. Reduce heat, cover the cauldron with a lid and simmer the dish for about 30 minutes.

It is better to serve pollock in sour cream hot. You can garnish each serving with a slice of lemon and a sprig of fresh herbs.

Tender fish in cheese and sour cream sauce

Pollock with sour cream in the oven can be very simply prepared and served advantageously under a delicious cheese crust, which enhances the soft creamy taste of the delicate dish.

Composition of ingredients

For this recipe you need to prepare the following ingredients:

• 600 g pollock fillet;
• 50 ml cream or milk;
• 4 tbsp. l. sour cream;
• 50 g hard cheese;
• 1 tbsp. l. butter;
• 5 g sea salt;
• 0.5 tsp. ground lemon pepper;
• 1 pinch of oregano;
• 3 sprigs of dried thyme;
• 1 pinch of rosemary.

Step-by-step cooking process

First you need to wash and cut the fish into portions, salt and season with spices:

1. Next, combine the cream with sour cream and chopped spices in a separate bowl, add salt and mix well.

2. The bottom of a heat-resistant dish with high edges should be well greased with butter, place pieces of marinated fish, distribute the remaining oil on top and pour the prepared creamy sour cream sauce over everything.
3. The top of the dish must be sprinkled with grated hard cheese and placed in a preheated oven.
4. The fish should be baked until a beautiful golden brown crust forms.

What can I add?

You can add any spices you want to the sauce or use ready-made fish seasoning. You can also add 1-2 cloves of chopped garlic for spiciness and aroma.

How to serve a dish

It is advisable to let the fish stand for about 15 minutes so that the dish cools a little and is imbued with a delicate creamy aroma. You can serve pollock in sauce with tender mashed potatoes or boiled rice as a side dish.

Baked pollock in sour cream with potatoes

An excellent way to cook pollock with sour cream in the oven, which eliminates the need to make a side dish. Convenient, simple and fast. Fresh tomatoes, which must be ripe, give the dish a special taste.

Ingredients:

• 2 pollock;
• 10 potatoes;
• 300 grams of sour cream;
• 4 tomatoes;
• spices for potatoes;
• spices for fish;
• 3 onions;
• 4 tablespoons of vinegar essence;
• 180 grams of cheese.

Preparation:

1. Dilute vinegar in a glass of water, mix and add onions cut into half rings.
2. Peel the potatoes, cut into slices, sprinkle with potato spices, but you can use any other spices or just salt. Place in a greased form.
3. We cut the pollock into portions, rub it with fish spices, and place it on top of the tiled layer.
4. Squeeze the onion from the vinegar and sprinkle with the pollock pieces.
5. Cut the tomatoes into circles and place on a dish. There is no need to make the pieces too thin.
6. Beat the sour cream with a fork and coat the entire dish on top.
7. Bake for about half an hour in the oven at 180°C.
8. We take it out, cover it with grated cheese and bake for another half hour, perhaps a little less. We focus on the readiness of the potatoes; they should be easily pierced with a sharp object.

Baked fish in thick sour cream sauce

Pollock with sour cream in the oven can be quickly prepared and beautifully served in a thick creamy sauce. This hearty dish is perfect for a family lunch.

Composition of ingredients

For this recipe you will need the following set of components:

Step-by-step cooking process

First you need to wash and dry the fish fillets thoroughly with a paper towel.

The skin should not be removed so that the finished dish does not fall apart and retains its shape:

1. Pollock should be cut into equal small pieces, salt and sprinkle with fish seasoning, place in a tightly sealed container and put in the refrigerator, marinate for at least 20-30 minutes.

2. Then, for greater juiciness and rich taste, you can fry pieces of fish fillet in oil over high heat until a golden brown crust forms, which seals the juice inside the fish.
3. Next, you need to transfer the pollock into a greased heat-resistant dish, distributing the pieces of fish along the bottom of the dish in one layer.
4. Now you should fry the wheat flour in a saucepan, stirring it so that it browns evenly.
5. Then you need to add butter and add sour cream with raw egg yolk, mix all ingredients thoroughly with a whisk or silicone spatula until smooth.
6. After this, it is necessary to dilute the resulting mass with drinking water, gradually pouring it into the saucepan and mixing thoroughly.
7. The resulting liquid should be seasoned with spices and cooked for 5-7 minutes, stirring occasionally so that the sauce thickens evenly.
8. Pour the prepared sauce over the prepared fish and place it in a well-heated oven for 20-25 minutes.

How to serve a dish

The finished dish should be placed on plates and garnished with fresh dill and a slice of lemon.

The most delicious whole pollock with vegetables in the oven

One of the most successful options for baking fish. from simple pollock you will get a truly royal dish, in cream, under a cheese cap.

You will need:

• Pollock – 1 large or 2 medium-sized.
• Carrot.
• Onion – 2 heads.
• Cream 10% - 150 ml.
• Mayonnaise – 4 large spoons.
• Tomato paste – 2 large spoons.
• Cheese – 100 gr.
• Sugar – 1.5 small spoons.
• Coriander, black pepper, red pepper - ½ teaspoon each.
• Bay leaf – 2 pcs.
• Salt, vegetable oil.

How to bake:

1. Prepare the carcass by rinsing and drying slightly with a paper towel. Remove the head, tail, and fins. Remove the black film from the inner walls.
2. Add the seasonings indicated in the recipe, including granulated sugar, and salt. Set aside for half an hour to allow the fish to marinate.
3. Cut one of the onions into large half rings. Chop the second into cubes.
4. Salt the onion, cut into half rings, and lightly powder with pepper. Knead a little so that the cuttings release the juice faster.
5. Grate the carrots using a large mesh grater.
6. Heat oil in a frying pan, add onion cubes, sauté for a couple of minutes. then add carrot shavings. Continue frying until nicely browned.
7. Add tomato paste, salt and pepper the vegetables. After a couple of minutes of cooking, remove from the burner.
8. Place onion half rings on the bottom of a heatproof dish. Place the pollock carcass on top. Cover with a layer of fried vegetables and add bay leaves.
9. Mix mayonnaise and cream in a small bowl. Whisk a little until smooth, pour into the dish.
10. Grate the cheese and sprinkle the food. Place the pan on the middle rack of the oven. The temperature in the oven is 180 o C. Cooking time is 40-60 minutes (a little more or less, depending on the size of the carcasses). When the cheese sets into a golden brown crust, the dish is considered ready.

Pollock with carrots and onions in the sleeve

An appetizing and dietary dish of fish and vegetables is, of course, pollock with onions and carrots in the sleeve. In this recipe, we added celery for a more subtle flavor in the finished dish, but you can easily omit it. Try it!

Ingredients:

• Pollock (carcass) – 500 gr.
• Onion – 1 pc.
• Fresh carrots – 1 pc.
• Lemon juice – 2 tbsp.
• Celery (in stalks) – 1-2 pcs.
• Salt and pepper - to taste
• Mustard seeds – 1 tsp.
• Sleeve for baking

Cooking process:

1. In order to cook appetizing fish with vegetables in your sleeve, you need, first of all, to choose good fish and defrost it. Wash the fish, dry and cut into pieces, and then marinate in salt, spices and lemon juice for about fifteen minutes.
2. Peel the carrots and onions, and then rinse all root vegetables, including celery, in running water. Cut the vegetables into small pieces using a sharp knife.
3. Take a baking sleeve and place the marinated fish there. Next, add chopped vegetables, more spices and mustard seeds to the fish. Tie the bag using a special clamp and place it all in the oven at 180 degrees for thirty to forty minutes.
4. Serve the finished dish by placing it on a dish from the sleeve. You can additionally prepare fluffy rice as a side dish for this delicious dish.

Bon appetit and culinary success!

Classic recipe

Pollock with sour cream in the oven according to the classic proven recipe can be prepared from a whole carcass or ready-made fillet, and the easiest way is to bake the fish in portions in foil.

Composition of ingredients

For this simple and satisfying dish you will need a minimum set of available products:

• 0.5 kg pollock fillet;
• 1 medium sized onion:
• 3 tbsp. l. sour cream;
• 1 small bunch of fresh dill;
• 1-2 pinches of sea salt;
• 2-3 pinches of freshly ground pepper mixture
• 1 tsp. oils for lubricating foil.

Step-by-step cooking process

First you need to defrost the fish fillets, rinse, dry with a paper towel and cut each approximately in half into portions:

1. Rub the salt and pepper mixture well into the fish, and then place it on greased pieces of foil.

2. Now you need to finely chop the peeled onion into half rings and distribute evenly on top of each piece of pollock.
3. Next, you need to finely chop the dill and mix it with sour cream in a separate bowl. If desired, you can add a little salt and your favorite spices to the sauce.
4. Then you need to spread the prepared sauce on each piece of fish fillet, wrap the foil in a loose envelope with a tight sealed seam, place it on a baking sheet and place it in a well-heated oven.
5. Bake the portioned dish for 20 minutes. at medium temperature, and then let stand and soak without opening the foil for about 15 minutes.

What can I add?

You can use a ready-made spice mixture for fish, and additionally sprinkle the fillet pieces with lemon or lime juice.

How to serve a dish

Tender pollock fillet baked in sour cream sauce should be served immediately with a portion of mashed potatoes and stewed or fresh vegetables.

Pollock fillet in the oven with sour cream

Before making pollock in the oven with sour cream, clean the fish, wash it, and separate the fillets. It is more convenient to cook pollock fillet with sour cream in the oven. I bought one large fish and received 400 grams of fillet. Cut each fillet into 4-5 pieces. Leave the skin on the fish so that the pieces do not fall apart during cooking.

Place the fillet pieces in a bowl, sprinkle with your favorite fish seasoning and salt. My seasoning already contains salt, so I didn’t add it additionally. Let the fish marinate for 15-20 minutes.

Before stewing pollock in sour cream in the oven, it is advisable to lightly fry the fish. When the fish has absorbed the aromas of the seasoning and salt, heat a frying pan with 2 tablespoons of vegetable oil on the stove. Fry the fish pieces first on one side, the one with the skin. Fry for about 2 minutes over medium heat.

Fry on the other side. By the way, here lies one of the main mistakes of the recipes I tried. Everywhere they offer to pre-dip the fish in flour. But! Dredging in flour is good if frying is the final stage of cooking, but if you are planning fish with sauce, the difficult-to-control amount of flour that the fish will take on during dredging will give an unpredictable result in terms of the thickness of the sauce.

These are the beautiful and neat pieces that came out without any need for dredging in flour. In addition, fish without flour absorbed much less oil. Place the fried pieces in a baking dish of suitable size. Place the pieces skin side up.

Prepare all ingredients for sour cream sauce. We will need sour cream, flour, salt, chicken egg yolk and cold tap water. The yolk is an optional component, but desirable :).

In a saucepan or saucepan with a thick bottom, place two generously heaped tablespoons of sour cream, add the yolk and sifted flour. The flour and yolk will help stabilize the sauce so it won't cut off.

Mix thoroughly with a whisk until smooth.

Add water and mix thoroughly again. The sauce may seem too thin to you, but that's how it should be.

And another secret. Although we will make pollock fillet baked in the oven with sour cream, we first prepare the sauce separately. Place the pan over medium heat and, stirring constantly with a whisk, bring to a boil and cook for several minutes. The sauce will thicken and become stable on the stove. If you simply pour sour cream on the fish and put it in the oven, you will end up with unappetizing white flakes, and this cannot be corrected.

Pour the prepared sauce over the pollock.

Bake in an oven preheated to 180 degrees for 20 minutes. Then take it out and sprinkle the pollock with sour cream sauce in the oven with fresh dill.

Pollock fillet in sour cream sauce in the oven is ready. And we managed to cook delicious pollock in the oven with sour cream.

Pollock baked in sour cream is best eaten hot, with a side dish of boiled potatoes or rice. Bon appetit!

Step-by-step preparation

1. First of all, you need to cut up the pollock. We take the fin next to the head and, holding it at an angle, trim it like any other fish. Pollock has a small belly and a long fin on its belly. Therefore, we make an incision above the fin. Turn it over, make a cut above the head, holding the fin, and cut off the head. We don't need the head in the future. We cut the fish through a hole along the ridge above the fin. Carefully cut to the tail. We throw the knife over the ridge and cut further. We expose the bone of the ridge and slowly cut through it. To make it more convenient, place the fish on its stomach with the ridge up, spreading the two parts of the peritoneum in different directions. We turn over the top of the fillet that we removed from the ridge, and straight through the bones, using a scraping motion, remove the fillet from the ribs. Place the fish again on its side, cleaned bones down.
   To make it easier, we start making the cut not from the tail, but from the fin.

   Carefully cut above the fin. We throw the knife over the ridge and pierce it with a movement from the center to the tail. Similarly, remove the remaining fillet from the backbone and ribs. Then we take out the bones from the cut fillet. Using pliers, carefully pull out the bones towards the head. This is painstaking work, but you can’t do without it. To remove the skin, place the fish skin-side down on the table (the fillet should be on top). The knife must be very sharp and wide enough. We clamp the tip of the fish's tail with round pliers, insert the knife under the fillet at a slight angle (almost horizontally) and carefully slide it straight across the table. Next, we grab the skin of the fish with our hand and continue to remove the skin towards the head. Finally, rinse the fillet under running water and dry it.

2. Peel and wash onions (2 pcs.) and carrots (3 pcs.). Cut the onion into half rings. Grate the carrots on a medium grater.

3. Let's prepare the fish dressing. To do this, take 250-300 g of sour cream and put it in a bowl.

4. Add grated carrots and 1 tsp to sour cream. salt.

5. Then add freshly ground pepper to taste.

6. Mix well.

7. Set to preheat the oven to 180 degrees.
8. Take a baking sheet and place the onion in it, distributing it evenly along the bottom.

9. We place the fillet on the onion, and on top we make a “cap” of the carrot-sour cream mixture so that it completely covers our fish. Distribute it evenly.

10. Place the baking sheet with the fish in an oven preheated to 180 degrees for 25-30 minutes.

11. In the meantime, let's prepare the serving. Wash two cucumbers, ten cherry tomatoes and a small bunch of dill and let the water drain. Cut the cucumbers into thick slices. Cut the tomatoes in half. Finely chop the dill. Mix all this in a bowl, salt to taste and add a small amount of sunflower oil (about 0.5 tbsp). Place the salad on serving plates. Remove the fish from the oven. Cut it into portions and place it on plates next to the salad.

Pollock marinated with carrots and onions in the oven

Marinade of onions and carrots is easy to prepare by adding tomato paste to the roast. The result is a delicious mixture of vegetables in a sauce that goes well with fish. Such a hot dish will certainly delight both guests and your family, so you should definitely study and try this recipe!

Ingredients:

• Pollock with bones – 1 pc.
• Carrots – 1 pc.
• Onions – 1-2 pcs.
• Spices and salt - to taste
• Oil – for frying
• Tomato paste – 2 tbsp.
• Purified water – 100 ml.
• Flour – 2-3 tbsp.
• Vinegar – 2 tbsp.

Cooking process:

1. First, prepare all the ingredients. Measure out the required amount of vinegar, water, paste. Peel and rinse the onions and carrots in advance, and defrost the fish, rinse, and dry.
2. Be sure to thoroughly rinse and clean the fish, cut the completely thawed carcass into equal pieces.
3. Add ground black pepper and salt to the fish, and then roll each piece in regular wheat flour.
4. In a frying pan heated with oil, fry the pollock pieces on both sides until a light golden crust forms.
5. When the fish is ready to bake, start with the vegetables. Chop the onions and carrots with a knife or grater, and then fry the root vegetables in a frying pan with vegetable oil.
6. When the vegetables are slightly fried, add spices, tomato paste and vinegar. Mix all this and continue to simmer over low heat in a frying pan with a lid.
7. Place half of the vegetables in the sauce in a deep baking dish.
8. Then spread the pieces of fried pollock on the surface of the vegetable bed with the sauce.
9. Place the remaining vegetables on top of the fish, then place the pan with the preparation in the already hot oven. The temperature should be 180 degrees. Cook the fish for about half an hour without changing the oven temperature.
10. Serve the finished dish hot, arranging the fish and vegetables in the marinade into portions. Prepare your favorite side dish if desired, although this dish is perfectly satisfying without additional ingredients.

Ingredients

Pollock stewed in sour cream and wine

A variation of a sophisticated pollock dish. Ideally, white wine is used as it pairs best with sea fish. But if it is not there, then you can use a different type of wine.

Ingredients:

• 2 pollock;
• 4 tablespoons flour;
• 1 onion;
• 150 grams of sour cream;
• salt pepper;
• oil;
• 100 ml wine;
• 1 spoon of browned flour.

Preparation:

1. Cut the washed and prepared fish into pieces and bread them in flour.
2. Fry on both sides in oil.
3. As soon as you turn the pollock over to the other side and fry for a minute, add the onion, cut into half rings. You can move the fish to the side with a spatula and fry vegetables in the freed area.
4. As soon as the onion becomes transparent and begins to fry, pour the wine into the pan, cover and simmer for 5 minutes.
5. Mix sour cream with fried flour. To prepare the sauté, simply pour a spoonful of the product into a (dry) frying pan and fry until creamy.
6. Add 50 ml of water, salt, pepper to the sauce and send it to the frying pan with the fish and wine.
7. Cover and simmer for another 10 minutes.
8. Ready! All that remains is to sprinkle the dish with herbs. It’s best served with fresh cucumbers and radishes.