Pollock with potatoes in the oven

Pollock with potatoes in the oven

Pollock is a fish for all occasions. Having prepared pollock with potatoes in the oven according to the most delicious recipe, you can invite friends to visit, you can set a luxurious table for your family, or you can just have lunch and create it quickly and without hassle.

The ease of making pollock makes almost everyone happy and frees them from long hours of standing in the kitchen. You can cook pollock (soup, or just boiled dietary meat for a low-calorie menu), you can fry it (in batter, breaded, etc.), or you can bake it. Let's look at the process of baking pollock using the current example. Let's cook pollock with potatoes in the oven.

For this dish, you can take either a fish carcass or a finished fillet. The taste in particular will not change, it just all depends on whether you want to eat the seedless pollock in the form of a cleaned fillet, or spend a few seconds during the meal to remove the backbone.

Even pollock in the form of a whole fish does not present any special problems; the bones quickly and easily separate. When I come across pollock fillets, I buy them all the time. Now I bought a whole carcass of frozen pollock, and from it I prepared a tasty and nutritious dish for the household.

Required products:

• 400 grams of frozen pollock,
• 300 grams of potatoes,
• 1 tables. l. vegetable oil,
• 2 tables. l. mayonnaise,
• salt and pepper to taste.

How to cook pollock with potatoes in the oven

Clean the fish, rinse it and cut it into large pieces so that the meat comes out juicier during the baking process. Cleaning pollock is not at all difficult: we cut off the fins, tail and clean the belly. There are actually no scales on pollock, you can check and scrape them off with a knife.

Salt the fish, add pepper and marinate in mayonnaise for 15-20 minutes. For such a quantity of fish, 1 table will be enough. l. mayonnaise, use the rest of the mayonnaise a little later.

Grease a baking dish with vegetable oil and place the pollock in mayonnaise there.

Peel the potatoes and cut them into thin circles, in this form they will quickly cook and will be soft.

Spread the potatoes over the fish in an even layer; you can create 1-2 layers, depending on how much you like potatoes. You can add a little salt and pepper.

Pour the remaining mayonnaise over the potato layer. It is convenient to create a mesh so that there is not too much sauce. Place in the oven to bake for 35-40 minutes at 180 degrees.

Remove the finished dish of pollock and potatoes from the oven and serve. The potatoes came out rosy, appetizing and the taste of the fish was tender and juicy.

Pollock baked with potatoes in the oven: a recipe for a hearty dish

Pollock is in great demand in our country, although almost all housewives are alarmed by the cheapness of such a product. The low cost of pollock should not be a concern at all; on the contrary, the availability of the fish allows anyone to include it in their diet. Now we will talk about how pollock is prepared, baked with potatoes in the oven. Let's look at the recipe carefully.

A dish for all times

Almost all housewives and professional cooks have their own favorite, time-tested recipe for making pollock in the oven with potatoes. The abundance of seafood these days is pleasantly amazing. But the cost of certain types of fish really hits your pocket. But pollock is an accessible and cheap fish that any of us can include in our daily diet. Moreover, it is not so difficult to prepare it.

Potatoes and pollock fillet are an impeccable combination that fully deserves the title of traditional, ordinary.

On a note! You can supplement such all-purpose treats with other vegetables - carrots, sweet peppers, onions, frozen vegetable mixture.

Cutting pollock is not difficult. A big plus of fish from the cod family is the absence of small bones. You can effortlessly cut the carcass and prepare the cleaned fillet for heat treatment. Pollock will fit harmoniously into the diet and children's diet.

So, what are the unique features of making a product of this variety? Along with all the advantages, pollock has one significant drawback - dry fillet. Therefore, before cooking, it is recommended to marinate pieces of pollock, and also use sauces when baking.

On a note! A traditional addition is tomato sauce. You can prepare sour cream sauce and use mayonnaise. And if you want the dish to become a real gastronomic masterpiece, make an unusual sauce, for example, bolognese or bechamel.

Manufacturing secrets:

• We eliminate the specific fishy smell with freshly squeezed lemon juice;
• soy sauce will give an extraordinary special taste and fragrant notes of pollock fillet;
• if you like spicy dishes, add slightly hot pepper or chopped garlic;
• for making sauce, choose sour cream with an average percentage of fat content, add herbs and slightly refined sunflower seed or olive oil to it;
• Potatoes can be boiled in advance until half cooked or baked raw;
• if you bake raw potatoes, then the readiness of the dish must be guided specifically by this vegetable;
• on average, pollock is baked for about 30-40 minutes;
• to improve the taste and nutritional value of the dish, add carrots and onions;
• the onion-carrot mixture can be fried in a frying pan until ready;
• Cheese and the freshest tomatoes will give fish and potatoes a unique taste;
• to speed up the manufacturing process, cover a baking sheet or other refractory form with the contents with duralumin foil;
• It is not necessary to bake the fish and potatoes in the same container; the vegetables can be placed in a sleeve.

Recipe: pollock baked in the oven with potatoes

You can prepare a hearty, healthy and incredibly tasty dish quickly and easily. You don’t have to buy any delicacies from the store; all ingredients are available and inexpensive.

Sour cream can be replaced with mayonnaise. Naturally, the taste of the finished treat will change slightly, but will not deteriorate.

On a note! Sprinkle everything with shredded cheese on top. Any hard cheese will do. If there is no such product in the refrigerator, you can use soft creamy or processed cheese.

Ingredients:

• frozen pollock carcasses – two pieces;
• potato root vegetables - 7-8 pieces;
• onion - one head;
• salt;
• fresh tomatoes - three pieces;
• carrots - one root vegetable;
• Russian cheese – 100-150 g;
• seasonings;
• sour cream with an average fat content – ​​150 ml;
• refined sunflower seed oil – 20-30 ml.

Manufacturing:

1. First, we defrost the pollock carcasses. We leave the fish to naturally thaw in the refrigerator or at room temperature.
2. We clean the defrosted pollock, cut off the fins and tail, and remove the ridge.
3. Rinse the pollock thoroughly under running water and remove any remaining water with cardboard towels.
4. Cut the cleaned fillet into portions.
5. Chop the peeled onion into half rings.
6. Peel the carrot root, wash it and grate it on a grater with a medium perforation.
7. Heat a small amount of refined sunflower seed oil in a frying pan.
8. Add vegetables and sauté until softened.
9. Rinse fresh tomatoes with water and dry. Let's cut out the stalk.
10. Cut any tomato into medium-thick slices.
11. Peel the potato tubers and rinse. Shred the potatoes into cubes.
12. Grease the bottom of a baking sheet or other refractory mold with a small amount of refined sunflower seed oil. Spread the chopped potatoes in an even layer.
13. Sprinkle the potatoes with salt, a mixture of ground peppers, and generously grease the top with sour cream. If there is no sour cream, you can use mayonnaise.
14. Spread the fried onion-carrot mixture sparingly onto the potato pad.
15. The next layer is pieces of pollock fillet. Beforehand, rub any piece of fish with salt.
16. Place slices of new tomatoes on top of the pollock.
17. Grate Russian cheese on a grater with a small perforation. Sprinkle the cheese mixture onto the dish.
18. Turn on the oven and set the temperature to 180-200°.
19. We send the dish to bake for 40-50 minutes. We focus on the readiness of the potatoes.
20. It is better to serve baked pollock with potatoes hot. The dish can be served with herbs.

Read also:

Various, unusually tasty dishes are prepared from pollock fillets. For some reason, housewives are convinced that such a product is not worthy of a formal table. Maybe they just haven’t tried to make a real gastronomic masterpiece out of an ordinary set of goods. Baking potatoes with pollock is quick and easy. This dish will diversify your everyday menu, and its taste will flood the hearts and stomachs of all household members. Bon appetit!

Pollock with potatoes in the oven

Pollock with potatoes is a very delicate dish that can be quickly prepared without any problems. It turns out very tasty pollock in the oven with potatoes

Ingredients for “Pollock with Potatoes in the Oven”:

• Pollock (fillet) – 800 g
• Potatoes - 1 kg
• Onion - 1 pc.
• Vegetable oil – 10 ml
• Sour cream - 3 tbsp. l.
• Garlic - 3 teeth.
• Hard cheese - 50 g

Production time: 80 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Pollock with potatoes in the oven”:

Step 1
Cut the pollock into fillets and salt (you can use ready-made pollock fillets)
Step 2
Cut the potatoes into slices, salt and mix with butter
Step 3
Squeeze the garlic into the sour cream, add salt and mix
Step 4
Cut the onion into half rings
Step 5
Place the fillet in the mold, then grease sauce and place onion half rings on top and grease with sauce again, place potatoes on top and sprinkle with cheese
Step 6
Place the dish in the oven and cook for 1 hour at 200*C

Everything is very deliciously simple and accessible

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Baked pollock with potatoes in the oven

Potatoes with fish are a traditional combination of goods and a lot of scope for culinary tests. The most common solution is to fry the fish in oil and serve with a side dish of mashed potatoes. But you can cook something special, for example, pollock with potatoes, baked in the oven. This is my most delicious recipe with step by step photos.

This dish has several options: you can bake raw potatoes or boil them until half cooked, add any vegetables (onions, carrots, bell peppers, tomatoes), season with spices, brush with mayonnaise or sour cream, and sprinkle cheese on top.

The basic recipe is one of the usual and affordable ones - we only need fish, potatoes, onions and a little spice for a catchy color and taste. If desired, you can grease the top with mayonnaise for a golden brown crust.

Ingredients:

• pollock fillet – 300-350 gr. or 1 medium carcass;
• potatoes – 5-6 pcs;
• onion – 1 head;
• mayonnaise or sour cream - 2 tbsp. l. (optional);
• salt - to taste;
• paprika, turmeric – 0.5 tsp each;
• vegetable oil – 1 tbsp. l.
• spices or seasonings for fish - to taste.

How to cook pollock with potatoes in the oven

We clean the pollock from its entrails, cut off the fins on the back and belly, and cut off the tail. We wash the fish and dry it.

We divide along the ridge into two fillets. Cut the fillet into portions. Add salt, pepper or use a ready-made fish spice mixture.

Peel the potatoes (scrape the skin off the young ones with a knife), cut into rounds or slices. Then there are two methods - throw it raw and bake longer for about half an hour, or boil it until half cooked. In the recipe, potatoes are boiled for 5-7 minutes in salted water. It softens on top and is slightly dense on the inside.

Cool the potatoes slightly, sprinkle with paprika and turmeric. Pour in half a tablespoon of vegetable oil. Carefully, without damaging the slices, mix the potatoes.

Grease the bottom of the mold with a small amount of oil. Spread the potatoes in one or two layers. Place the pollock fillet on top in one layer.

Cut the onion into thin half rings. Pour onto the fish. For juiciness, you can create a mesh of mayonnaise or sour cream sauce with spices and herbs.

Cover the fish with the remaining potatoes, laying the slices overlapping. Lubricate with mayonnaise (optional) or sprinkle with oil for better browning.

Place the pan with the potatoes in a hot oven on a medium rack. Bake uncovered for 25-30 minutes until done. Bake the fish and raw potatoes for 50-60 minutes. We check with a fork - if it just comes in, the dish is ready. Bon appetit!