Pollock in the oven - 11 baking recipes

Pollock is a fish of the cod family. In Soviet times, it was undeservedly attributed to fodder fish, using as animal feed and even fertilizer. Today pollock is quite popular in many countries, and especially in China, where a lot of all kinds of dishes are made from it. In Israel, by the way, all the codfish are called the "goldfish", and in Russia, judging by the price, it is just as well to recognize the same. Pollock in the oven is a way to use all the good that is in it and level its relative disadvantages - dryness and lack of fat.

Sliced ​​pollock in the oven

Baked pollock should not be dry. Therefore, our task is to flavor it with something wet, such as sauce, pouring, vegetables, cheese or something else, but always juicy.

There will be many recipes ahead, but let's start with the simplest and cheapest - with pollock slices in the “talker”. Simple, tasty and juicy.

By the way, this way you can cook any dry fish, such as cod, saffron cod, haddock and even blue whiting.

So, to cook pollock, stock up on the following foods:

• gutted carcasses of pollock - 3-4 pcs., depending on size;
• onions - 1 large or a pair of medium heads;
• vegetable oil for frying;
• salt, ground pepper;
• flour and water.

Working process:

1. Cut pollock from fins, entrails and black films into slices, add salt and pepper.
2. Cut the onion into thin half rings.
3. Spread pieces of fish seared in flour on hot oil and fry in a pan with butter until a nice crust.
4. In a baking sheet or the same baking pan, put all the fried pieces and sprinkle with chopped onions.
5. In a small bowl, make a talker, for which purpose dilute a couple of tablespoons of flour with water to the density of sour cream, salt, pepper and still add water. Should get a fairly liquid mixture, slightly salted.
6. Pour over the fish with onions and send them into the medium-heated oven.
7. See that the water evaporated, and the pollock turned out to be in a pleasant, thick sauce, like jelly. It’s not scary if it’s a little thinner - when it cools down a little, excess will be absorbed.

Fish prepared in this way will be completely moist, fragrant from baked onions and tasty.

Pollock in any sauce or “coat” must not be overexposed in the oven, otherwise it will turn out dry.

The choice of fish is also important - for baking it is extremely important that it is fresh, that is, not frozen over several times and not yellowed.

Under the onion and carrot marinade

Pollock fillet can be made as well as pieces of this fish. Try baking pollock with carrots and onions.

Would need:

• pollock - 4 fillets;
• 2 onions;
• 2 carrots;
• salt and pepper;
• 300 g of sour cream.

It is done like this:

1. On a small baking sheet we spread a layer of onion sliced ​​in rings.
2. Put the pollock fillet whole on top of the vegetable slices.
3. Add the grated carrots to the sour cream, salt and pepper.
4. Cover the fish fillet with this mixture.
5. We heat the oven to 180 degrees and send a baking sheet with fish into it for a quarter of an hour.
6. This dish is served with rice, mashed potatoes.

It turns out very tasty baked pollock with vegetables with sausage. It is sausage - it gives a peculiar smoked taste and unusual shade.

1. For this recipe, pieces of medium-sized fillet should be spread over a greased baking sheet.
2. On top of each put a tablespoon of "fur coat" (a mixture of fried onions with carrots, as well as grated cheese and mayonnaise).
3. Bake until tender, but not overdrying. This recipe is good for mackerel.

With tomatoes and cheese in the oven

To prepare the pollock fillet in the oven, pre-purchase:

• 4 fish;
• 4 tablespoons of sour cream;
• a couple of tomatoes;
• two to three garlic cloves;
• one onion;
• 50 g of grated cheese.

We will cook like this:

1. Cut pieces of fish, chop the tomatoes with thin rings across the seed boxes, onions in half rings.
2. Chop the garlic with a knife.
3. Put the onion in a baking sheet greased with sunflower or other vegetable oil.
4. On top of it lay the pieces of fish and sprinkle them with garlic.
5. Salt, pepper, pour sour cream.
6. Put tomatoes on sour cream and cover with cheese.
7. Bake and sprinkle with herbs when serving.

Baked pollock fillet with potatoes

A hearty meal for dinner is pollock with potatoes. For him, for three fish, you need to take pieces of five to six potatoes, one large onion, three tablespoons of mayonnaise, a little mustard, salt, juice of one lemon, a little ground pepper, as well as a couple of tablespoons of butter.

Cooking:

1. In a small bowl, mix the mayonnaise and softened butter, pour in the lemon juice and put a little mustard.
2. At the bottom of the baking sheet, smeared with oil, put the potatoes cut into thin circles.
3. Put onion rings on top.
4. Then distribute the fish in pieces.
5. Salt, pepper and put the cooked sauce.
6. Bake a little over half an hour.

Read also:pollock recipes

Pollock whole in the oven in foil

Fragrant and tasty to cook pollock in the oven in foil. It is baked whole, which is undoubtedly convenient.

For this dish you will need a minimum of ingredients:

• a kilogram of fish without heads;
• some lemon juice and vegetable oil;
• slightly chopped greens;
• salt with pepper and other fish spices, if you wish.

Preparing fish in the simplest way:

1. We clean the fish.
2. Rub it with salt and pepper, then pour in the juice of lemon, mix and slightly marinate.
3. Put foil on a baking sheet, grease with oil.
4. On it, lay the whole carcass of pollock.
5. Chop greens and generously sprinkle fish on it.
6. Cover the edges of the foil with pollock and fix them on top.
7. We bake in the oven for half an hour, after which we unfold the foil and still hold the dish in the oven for about ten minutes.

Cooking in Sour Cream Sauce

Pollock with sour cream - a win-win option. For a kilo of fish without a head, take 200 g of onion, carrots and hard cheese, 100 g of milk and sour cream, as well as parsley, seasoning for fish, salt and a little paprika. Plus a little bit of vegetable oil.

1. Salt portions of fish, season with seasonings. Let the blanks lie for a quarter of an hour, but for now you need to rub the carrots and cut the onion rings.
2. Oil a baking sheet and lay out the fish. Spread layers of carrots and onions on it, and then pour everything with a mixture of milk, sour cream and paprika.
3. It remains only to bake the dish in the oven for about 40 minutes over medium heat.

Recipe for garlic and onion sauce

A simple and at the same time slightly exotic recipe for any fish except salmon. Pollock is also good.

We take:

• 4 fillets;
• fresh green garlic - about a bunch;
• stem of leek;
• a glass of white dry wine;
• some vegetable oil for frying;
• a glass of fish stock or a diluted stock cube in a glass of water.

It is done like this:

1. Finely chopped garlic is fried in oil.
2. Leek sliced ​​is added.
3. Next, fillet is cut and fried a little, portioned.
4. Pouring in the broth and then the wine. The wine will evaporate, after which the fish is extinguished for another 10 minutes.

If you need to thicken the fish sauce, add a little cornmeal diluted in cold water.

Bake fish in soy sauce

 

You can take any fish without a head, peeled, gutted and without fins. The carcass should be patted with a towel and put on a piece of foil. Then pour generously soy sauce, sprinkle with green basil or parsley. You can also take dry greens. Leave the pollock in the foil to marinate for an hour, then cover with foil and send for half an hour in a well-heated oven. Remove the foil from the top and fry for another five minutes in the oven. The dish is ready!

Pollock fish cakes in the oven

Delicious pollock cutlets baked in the oven can be given to both adults and children.

Onion is taken for 0.6 kg of fish fillet, a little less than 100 g of fat cream (for juiciness), one egg, 50 g of salted lard and 50 g of semolina - it will connect all the components of minced meat and will not allow juice to leak.

1. Stuffing is done by turning fish, lard, onion through a meat grinder, adding pepper, salt and cream (you can use milk).
2. Mix everything, add semolina and a little dried dill.
3. Stuff the mince in the refrigerator for half an hour so that the semolina swells.
4. Then you can bake the formed cutlets on a baking sheet or in silicone molds, grease them with oil and spread the minced meat there.

Caution with salt if salt is used! Add to taste, but not much.

Rice fillet rolls

An interesting and unusual recipe is suitable even for a festive table as a hot dish.

For him it is taken:

• 0.4 kg fillet of pollock;
• one onion;
• a couple of tomatoes;
• 200 g of cheese;
• some garlic;
• egg;
• a couple of tbsp. tablespoons of cream;
• 300 g of rice;
• spices - grated nutmeg, salt, pepper;
• Art. a spoonful of lemon juice;
• vegetable oil.

The cooking process is quite simple, although the result looks like a restaurant dish:

1. Fry lightly chopped onions in a frying pan, add chopped tomatoes without skin.
2. After having refueled for about three minutes, remove from the stove, set to cool. Then add three quarters of the cheese, nutmeg and chopped garlic into the mixture.
3. Dry the fillet with a towel and sprinkle with lemon juice. Then put the tomato mixture on it and spin it with rolls. To prevent them from opening, chop with toothpicks.
4. Grease the form with butter, put the rolls, top with a mixture of the remaining cheese with egg and cream.
5. Now send the form to the oven with a temperature of 190 degrees.

In the meantime, the dish is baking, you can boil the rice and serve it as a side dish.

Fish under cheese crust

The simplest and most delicious dish is prepared from a minimum of products. You need to take lemon per kilogram of pollock, 200 g of grated cheese, 4 eggs, your favorite fish spices and parsley, breading flour.

1. Sprinkle the fillet with spices and sprinkle with lemon juice. Let it stand for half an hour, but for now you can grate the cheese, beat it with eggs and salt.
2. Roll the fillet in flour and dip well in a mixture of cheese and eggs. Fry in hot oil for five minutes on each side. Serve with any side dish.