Looking for a simple, healthy, and budget-friendly meal? This delicious baked pollock with vegetables checks all the boxes! Pollock is a wonderfully mild and tender white fish, popular in Eastern European cuisine for its versatility and affordability. Baking it with a colorful medley of carrots, onions, and broccoli not only infuses the fish with incredible flavor but also turns it into a complete, satisfying meal. This recipe is a comforting classic, perfect for a cozy family dinner any night of the week.
Delicious pollock with vegetables in the oven
Ingredients for Pollock with Vegetables in the Oven
- 1 kg pollock
- 200 g broccoli
- 200 g carrots
- 150 g yellow onion
- 30 g all-purpose flour
- 70 g Lenten mayonnaise (vegan mayonnaise can be used as a substitute)
- 30 ml vegetable oil
- salt, pepper
How to cook delicious pollock with vegetables in the oven
An hour before cooking, move the pollock from the freezer to the bottom shelf of the refrigerator to thaw. For cleaning, you will need a fish knife and kitchen shears. Trim the fins and tail with the shears. Scrape the pollock’s skin with the fish knife to remove the scales. Cut open the belly and remove the innards.
Cleaning the pollock
Then, thoroughly rinse the pollock under cold running water. There is a dark vein along the spine that also needs to be removed.
Pat the washed pollock dry with a paper towel.
Patting the cleaned pollock carcasses dry
Cut the fish into portions, about 4 centimeters thick.
Then, season the pollock with salt and black pepper to your taste.
Cutting the pollock into pieces and salting
Spread all-purpose flour on a cutting board and dredge the pieces in flour on all sides.
Pan-fry the pollock pieces in hot vegetable oil for 2-3 minutes on each side, then place them on a paper towel to absorb excess oil.
Dredging the pollock pieces in flour and frying them in a pan
Peel the onion and slice it into thin half-rings. Grate the carrots on a coarse vegetable grater.
Slicing the onion and grating the carrot
Heat vegetable oil in a skillet and sauté the vegetables for 10 minutes until they become soft. Season the vegetables with salt to taste as well.
Sautéing the vegetables for 10 minutes in a pan
Place the carrots and onions on the bottom of an oven-safe baking dish, with the pollock pieces on top.
Placing the sautéed vegetables and fish in an oven-safe dish
Place broccoli florets between the fish pieces. I used frozen broccoli, so before adding it to the dish, I let it sit at room temperature for 10 minutes.
Adding broccoli florets to the dish
Mix Lenten mayonnaise (a plant-based mayonnaise, often made without eggs, for fasting periods; vegan mayo or yogurt are great substitutes) or yogurt with a small amount of warm water, add a pinch of salt and sugar, stir, and pour into the dish.
Pouring yogurt or Lenten mayonnaise into the dish
Place the dish with pollock on the lower rack of the oven and gradually heat it to 160°C (320°F). Bake for 20-25 minutes.
Baking the pollock with vegetables in the oven at 160 degrees for 20-25 minutes.
Serve the pollock with vegetables hot, seasoned with more pepper and sprinkled with fresh herbs.
Pollock with vegetables in the oven
And there you have it—a beautifully tender and flavorful pollock dish, baked to perfection with a garden of vegetables. We hope you enjoy this simple yet elegant meal that brings a touch of comfort to your table. It’s fantastic served on its own, but also pairs wonderfully with a side of creamy mashed potatoes or fluffy rice. Feel free to experiment with other vegetables like bell peppers or zucchini. Enjoy your delicious and wholesome creation!
0 comments