How to cook pollock to make it juicy and lean: baked in the oven
Pollock is a very healthy and satisfying fish. Therefore, it is best to cook it in the oven. To make the product juicy, you need to add vegetables. Also, it is very important to cover the mold with foil.
The idea of cooking pollock with vegetables was published on the Instagram page of food blogger Tetiana Sheremet (tania_sheremet_).
Recipe for baked pollock with vegetables
Source: Screenshot of the post on the Instagram page of food blogger Tetiana Sheremet
Ingredients:
- pollock - 2 pcs.
- salt and pepper to fish - to taste
- onion - 2 pcs
- carrots - 2 pcs
- bell pepper - 1 pc
- oil for frying
- tomato sauce - 5 tbsp
- salt in the sauce - 0.5 tsp
- sugar in the sauce - 0.5 tsp
- allspice - 5 pcs
- water - 100 ml
Method of preparation:
Slicing fish
Source: Screenshot of a post on food blogger Tetiana Sheremet's Instagram page
1. Clean and cut the fish into portions, salt and pepper.
2. Roll in flour and fry until lightly golden brown.
Frying fish in a frying pan
Source: Screenshot of a post on the Instagram page of food blogger Tetiana Sheremet
3. Cut the onion into quarter rings and fry until transparent.
4. Cut the carrots into strips, add to the onions, fry for 5-6 minutes.
Slicing carrots
Source: Screenshot of a post on the Instagram page of food blogger Tetiana Sheremet
5. Peel and cut the bell pepper into strips, fry for 5 minutes.
Frying vegetables
Source: Screenshot of a post on food blogger Tetiana Sheremet's Instagram page
6. Add tomato sauce, salt, sugar, allspice to the vegetables and simmer for a few minutes.
Adding tomato sauce
Source: Screenshot of the post on the Instagram page of food blogger Tetiana Sheremet
7. Put the vegetables, fish, and vegetables again in layers in the baking dish, and so on, layer by layer.
Putting fish on vegetables
Source: Screenshot of a post on the Instagram page of food blogger Tetiana Sheremet
8. Cover with foil and put in a 180-degree oven for 30 minutes.
Covering fish with foil
Source: Screenshot of a post on the Instagram page of food blogger Tetiana Sheremet
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