Pollock in the oven - 10 most delicious recipes with photos step by step

Oven pollock is a great option for a fish dish, both for everyday and festive meals. When baked in fish, a lot of useful properties are preserved, and the calorie content remains low. Pollock is cooked with vegetables and cheese, baked in sour cream or mayonnaise, cutlets and casseroles are made from it. Since this fish has a neutral taste, it is recommended to season it with aromatic spices.

Step-by-step recipe for cooking pollock fillet with onions in the oven

This simple dish with a minimum of ingredients cooks very quickly. Fish fillet is baked with onion and sauce in a heat-resistant form and served with any side dish of your choice.

Cooking time: 40 minutes

Servings Per Container: 4.

• 
  Cut the pollock carcass into fillets. To do this, separate the pulp from the bones without removing the skin.
• 
  Season the fillet in portions with pepper and salt. Place the fish in a prepared form with high sides. It should be laid out in one layer.
• 
  Peel the onion and cut into half rings.
• 
  Put slices of butter cut with a knife into pieces of fish.
• 
  Place onion half rings on top of the oil. It is important to distribute the onion evenly. Together with onions, you can distribute pieces of boiled egg over the fish. It is recommended to pre-grate on a coarse grater. But you can skip this step and use the egg when serving.
• 
  Mix mayonnaise and milk in a separate container. If you are afraid to bake fish with milk, you can take only mayonnaise, or mix it with water.
• 
  Pour the resulting mixture into the fish in the form. The fill should cover the fish by about half of its thickness.
• 
  Cook pollock in the oven for about half an hour at a temperature of 180-190 degrees. The dish will turn out with a crispy crust.
• 
  Serve fish in portions with vegetables and herbs. If you haven't used an egg in the baking process, you can decorate the dish with egg slices or shavings.

Bon Appetit!

Oven baked pollock with potatoes

Pollock in this recipe can be baked in pieces, along with the ridge, or in the form of fillets. The potatoes are cut into chunks and serve as a ready-made garnish.

Ingredients:

• Pollock - 0.4-0.5 kg.
• Potatoes - 300 g.
• Mayonnaise - 2 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Salt and seasonings to taste.

Cooking process:

1. Process the pollock carcass as it should: cut off the fins, peel off the scales, remove the remnants of the entrails. Wash and cut into portions. If you want to cook fillets, you need to remove the backbone, bones and, if possible, skin.
2. Mix fish pieces with mayonnaise, black pepper and, if desired, other seasonings, and sprinkle with salt. Let it marinate for 15-20 minutes.
3. Peel medium-sized potatoes and cut into slices about 0.5 cm thick. Mix the chopped potatoes with a little salt and pepper, you can also add a spoonful of vegetable oil.
4. First put the fish in a baking dish and potato slices on top.
5. Lubricate the top of the blank with mayonnaise or draw a mayonnaise mesh.Send the fish and potatoes to the oven for 40 minutes. The baking temperature is 180 degrees. If the potatoes begin to brown too early, cover the tin with foil and remove it 15 minutes before cooking. It happens, on the contrary, there is not enough golden brown crust on the potatoes. Then you can sprinkle a little grated cheese on it or additionally grease it with mayonnaise or sour cream.
6. Decorate the finished dish to your liking and serve with fresh or pickled vegetables.

Bon Appetit!

Pollock in the oven with onions and carrots with sour cream

The fish according to this recipe is very soft, tender, due to the effect on the fibers of sour cream. Vegetable "coat" helps to preserve the juiciness of pollock and gives fresh flavor notes.

Ingredients:

• Pollock carcasses without heads - 1 kg.
• Carrots and onions - 2 pcs.
• Sour cream - 150 ml.
• Flour - 3 tbsp. l.
• Salt and pepper to taste.
• Vegetable oil.

Cooking process:

1. Process pollock carcasses in the traditional way: cut off the fins, tails and wash the outside and inside so that there are no traces of entrails and scales. Then cut the fish into portions.
2. Put pieces of fish in the flour so that it is covered with a thin flour layer on all sides.
3. Place the fish breaded in flour in a greased dish or an oven-safe frying pan.
4. Peel the onions and carrots and cut into thin rings. Before covering the fish with them, fry the vegetables in a pan. Then lay on pollock pieces in an even layer.
5. Salt the workpiece, sprinkle with pepper. You can use prefabricated fish seasoning or any spice of your choice.
6. Beat the sour cream with a fork. If it is very thick, it can be slightly diluted with water. Pour sour cream over the fish with vegetables.
7. Measure out the desired piece of foil, cover the mold with it and put the container with pollock to bake in the oven at 180 degrees for 30 minutes. Then remove the foil lid and, increasing the heat to 200 degrees, hold for another 7-10 minutes. When a crust forms, remove the fish from the oven. You can sprinkle with herbs before serving.

Bon Appetit!

Pollock baked with onions and carrots with mayonnaise

Pollock according to this recipe can be baked whole, in pieces or in the form of fillets. Choose the fat content you need, and the amount of onions and carrots can be reduced or increased.

Ingredients:

• Pollock - 700-800 g.
• Carrots and onions - 2-3 pcs.
• Lemon juice - 2 tbsp l.
• Mayonnaise - 100 ml.
• Cheese optional.
• Salt and seasonings to taste.

Cooking process:

1. Peel pollock thoroughly, wash and cut into bars. You can cut the fish into fillets and cut into plates. Mix pollock with spices and a little salt, sprinkle with lemon juice and let marinate for about 15 minutes.
2. Chop the onion and carrots: finely chop the onion with a knife, and grate the carrots with large holes. Saute vegetables in a pan with oil for 5-7 minutes.
3. Prepare a baking dish: grease it with oil or cover it with parchment. Take a form of such a size that the pollock can be laid in one layer.
4. Put half of the fried vegetable mass on the bottom of the mold, level it. Then place the pieces or fillets of fish, also lay them flat. On top is again a layer of the remaining vegetables.
5. Grease the surface of the workpiece with mayonnaise, level the mass with a spoon.
6. Put the fish in the oven for 30 minutes at 180 degrees. You can first hold the form under a lid or foil, and then bake it open for 10 minutes. If you like a cheese crust, sprinkle the contents of the mold with grated cheese 10 minutes until tender.
7. Serve the fish in portions, garnished with lemon wedges or sprigs of herbs.

Bon Appetit!

Delicious pollock recipe baked in foil

This dish is elementary in terms of the cooking technology and the composition of the components. All you need is the fish itself and the ingredients for the marinade. Pollock is baked in foil very quickly, and the result is a soft, aromatic, low-calorie fish dish.

Ingredients:

• Pollock - 2 carcasses.
• Olive oil - 2 tbsp. l.
• Lemon - ½ fruit.
• Seasonings for fish - 1 tbsp. l.
• Rosemary - ¼ tsp
• Ground black pepper - 1/3 tsp.
• Salt to taste.
• Fresh herbs on request.

Cooking process:

1. Process the pollock according to all the rules of cooking: completely remove the scales, scrape with a knife so that not even small scales remain. Then cut off the fins, tail, wash the carcasses inside to perfect condition. At the end of the treatment, rinse the fish with running water and let the drops drain off.
2. When the fish is dry enough, rub with salt, pepper and fish seasoning. Let it stand for 5 minutes.
3. Then in a comfortable bowl, pour the pollock carcasses with olive oil, lemon juice, coat the fish well on all sides, then sprinkle with rosemary. After these manipulations, set aside the fish for marinating for 15 minutes.
4. Put a layer of dense foil in an oblong shape or on a baking sheet, and on it - the fish. It doesn't matter if the carcasses are baked together or separately. Create a sealed envelope-box from foil, be sure to check it for cracks.
5. Put the workpiece in foil in an oven heated to 180 degrees. Bake the fish for about 20 minutes. If you want a crispy top, open the foil after 15 minutes and hold the fish with the oven on without it. If you do not open the foil, you will get a soft, tender dish without a crust.
6. When serving, decorate the dish at your discretion: lemon rings, olives, herbs or pieces of vegetables.

Bon Appetit!

A simple step-by-step recipe for pollock baked with vegetables

In this recipe, in addition to the usual carrots and onions, other vegetables are used - tomatoes and bell peppers. The result is a complex dish: fish and side dish in one. It is better to bake pollock with vegetables in foil.

Ingredients:

• Pollock - 1 kg.
• Carrots and onions - 2 pcs.
• Tomatoes - 300 g.
• Sweet pepper - 200 g.
• Soy sauce - 50 ml.
• Olive oil - 30 ml.
• Cheese - 100 g.
• Salt, ground black pepper and other spices to taste.

Cooking process:

1. Cut the fish, carefully peeled and washed, into pieces. Grate each piece of fish with spices and salt.
2. Prepare vegetables. Cut the onions into circles, the carrots too. Cut the tomatoes into thin half rings, and the pepper into cubes.
3. Cut the foil into squares, the perimeter of which is three times larger than a piece of fish. Now you will need to pack pollock and vegetables in portions.
4. Put several slices of carrots and peppers on each piece of foil - this is the first layer. Then put on a piece of fish, and then tomatoes and onion rings. You need to lay the layers tightly enough, pressing down a little with your hand.
5. Mix soy sauce with olive oil and pour over each portion of fish and vegetables with this mixture.
6. Put the grated cheese in the last layer. You can additionally use herbs: rosemary or basil.
7. Pinch the edges of the foil, creating tightly sealed bundles. Put them in a baking dish or baking dish, pour in some water and place in the oven. Cook pollock with vegetables for half an hour at a temperature of 170-180 degrees. 5-7 minutes before cooking, you can open the foil and increase the temperature to 220 degrees to bake the cheese.

Bon Appetit!

How to cook pollock cutlets in the oven?

For pollock cutlets, you can take fish carcasses and cut them into fillets, or immediately take fillets. The binding ingredient here is starch and semolina, if desired, you can add an egg.

Ingredients:

• Pollock - 800 g.
• Starch and semolina - 1 tbsp. l.
• Onion - 1 head.
• Cheese - 70 g.
• Baton - 2-3 slices.
• Pepper mixture - ¼ tsp
• Dill and parsley.
• Salt, bread crumbs.

Cooking process:

1. Peel the fish from skin and bones, wash and dry. It is better to cut fish that is not completely thawed - this way it lends itself to cleaning better. Twist the fish fillets in a blender or meat grinder.
2. Saute the onion, cut in parts, in vegetable oil in a frying pan, and then also pass through a blender. You can immediately chop the onion finely and fry it without using a food processor. Combine the onion with the scrolled fish.
3. Break the loaf slices and soak in water or milk, then add the soaked crumb to the minced meat.
4. Chop the onion and parsley into the minced meat. You can also use dried herbs.
5. Grate the cheese on a grater with fine holes and add to the minced meat.
6. Add semolina and starch to the minced fish. You can replace these components with an egg.
7. Add spices and salt (keep in mind that you used cheese, it is also salty). Mix all the products thoroughly, you can whisk everything together in a blender. Shape the minced meat into cutlets and sprinkle with breadcrumbs.
8. Grease a baking dish with oil. Put cutlets into it and send to bake. You can also use portioned forms, like for muffins. Bake pollock cutlets for about half an hour in the oven at 180 degrees.

Bon Appetit!

Diet recipe for cooking pollock in the oven

With this recipe, you get a healthy, low-calorie meal with a minimum of ingredients. It is important to choose high-quality, non-frozen fish; it is also necessary to strictly observe the baking time so as not to overdry the pollock.

Ingredients:

• Pollock carcasses - about 1 kg.
• Lemon - 1 pc.
• Parsley greens - 100 g.
• Salt and spices for fish.
• Vegetable oil.

Cooking process:

1. Defrost pollock carcasses at room temperature. It is not recommended to use the microwave for defrosting, because the fish can become dry. Clean the carcasses from all unnecessary elements, wash, dry.
2. Rub the pollock with salt and fish spices and set aside to soak the fish.
3. Cut off half of the lemon and squeeze the juice out of it. Cut the other half into thin slices.
4. Chop three quarters of the parsley with a knife, leave the rest to garnish.
5. Make cuts on the back of the fish and insert a slice of lemon into each. If pieces of fruit remain, put them inside the carcasses. Place the chopped parsley in the fish too.
6. Prepare a large piece of foil, put the fish on it - each in a separate sheet. Sprinkle a little pollock with vegetable oil. Close the foil envelopes tightly, be sure to leave free space inside.
7. Heat the oven to 190-200 degrees and bake the fish for 20-25 minutes. Ready pollock goes well with boiled rice and vegetable salad.

Bon Appetit!

Delicious pollock fillet with cheese

According to this recipe, the fish is nourishing and juicy, thanks to the "cap" of mayonnaise and cheese. Care must be taken when adding salt, as mayonnaise and cheese are salty on their own.

Ingredients:

• Pollock - 800 g.
• Mayonnaise - 80 g.
• Cheese - 150-170 g.
• Salt, pepper, vegetable oil.
• Greens optional.

Cooking process:

1. Peel pollock carcasses of scales and fins, cut along the ridge line, take out all the bones, wash and dry the fish fillet, cut it into several parts.
2. Sprinkle pieces of fish with salt and pepper, you can sprinkle with lemon juice.
3. Cover a baking dish or baking sheet with baking paper or foil, grease with vegetable oil, place the fish pieces at some distance from each other.
4. Grease the fish with mayonnaise. Its amount depends on your preference. You can take lean mayonnaise to reduce calories, it is also permissible to use a mixture of sour cream and mustard.
5. Grate the cheese, and on each piece of fish create a dense layer of it, pressing the cheese chips to the fish.
6. Bake the fish with cheese in the oven for about 30-40 minutes. The time depends on the thickness of the fish pieces. If they are thin, 25 minutes is enough for baking.
7. Sprinkle with herbs ready-made pollock under the cheese and serve.

Bon Appetit!

Pollock in batter in the oven

In this recipe, rice flakes are the basis of the batter, but if they are not available, flour can also be used. It is recommended to mix the flakes with a little yeast to form a lush shell around the fish from the batter.

Ingredients:

• Pollock (fillet) - 1 kg.
• Rice flakes (or flour) - 100 g.
• Dry yeast - 5 g.
• Egg - 1 pc.
• Onion - 1 head.
• Salt, spices for fish.
• Sugar - 1 pinch
• Water - 300 ml.

Cooking process:

1. The first step is to prepare the yeast batter. For this in 200 ml. Dissolve 5 g of dry yeast with warm boiled water, add a pinch of sugar. Achieve complete dissolution of yeast and sugar, and then add rice flakes. For a thicker batter, you can add a spoonful of flour. If you use flour instead of flakes, just take 100 g. Stir everything to form a dough, cover with foil and put in a warm place for 30-40 minutes.
2. Pollock fillet, washed and dried, mix with salt and spices and put in a mold.
3. Finely chop the onion, fry in a pan with vegetable oil and put on the fish.
4. Spoon the batter that has grown in volume onto pieces of fish and onions and spread it evenly over the surface. Let the fish stand with the dough for 5-7 minutes, and then send to the oven.
5. Bake pollock at 180 degrees for about half an hour. After this time, grease the surface of the baked dough with egg yolk and place in the oven for another 5 minutes. This will give the top of the dish a beautiful gloss.
6. Pollock in batter tastes like fish pie and can be served with fish sauce or fresh vegetables.

Bon Appetit!