Cornish pies with meat filling. Cornish patties. Step-by-step cooking recipe

Pollock is an inexpensive fish that can be purchased at any supermarket or store or market. However, the low cost of pollock does not mean that tasty dishes cannot be prepared from this fish.

Pollock is fried, stewed, salted, boiled, cooked in batter, cutlets, pies are made from this fish, and they are successfully combined with other ingredients. But it is most juicy and tender when baked in the oven..

In addition, pollock is a healthy fish with white lean meat. Pollock contains useful acids Omega-3, Omega-6, which reduce the possible risks of dangerous vascular and heart diseases.... We can also say that these acids help to reduce bad cholesterol, improve metabolic processes. The high quality protein found in the meat of this fish is essential for the body to function properly.

Pollock contains the necessary trace elements and vitamins that are necessary for mental and physical activity, to keep the body in good shape.... And in terms of the content of iodine and selenium in pollock, this fish can be called a leader among seafood. After all, it is known that iodine is very important for maintaining the normal functioning of the thyroid gland.

Fish has a low fat content, so it can be recommended for dietary nutrition. This fish in the form of mashed potatoes can be introduced into baby food from 8 months.

The secrets of cooking the perfect pollock in the oven

In the process of cooking pollock in the oven, adhere to the following recommendations:

Secret # 1. It is highly undesirable to use a microwave oven to defrost pollock, or immerse the fish in hot water - its taste and consistency will change for the worse.

Secret number 2. If you want a less high-calorie meal when cooking, eliminate cheese from the recipe.

Secret number 3. Pollock cutlets will turn out to be more lush and juicy if you add a little soda to the minced meat, and put butter in the middle when forming products.

Secret number 4. Prepare the fish thoroughly before baking it: remove scales, fins, remove entrails, rinse the carcass.

Secret number 5. We place the pollock in an oven already preheated to the specified temperature.

Secret number 6. When buying fish in a store, pay attention to the color of its meat: it should be white, without yellow or pinkish tints.

Secret number 7. If the fish is fried before baking, it must be rolled in flour, otherwise the pollock may stick to the pan.

Secret number 8. Pollock goes well with soy sauce, sour cream, various vegetables, tomato paste.

Secret number 9. A simple and delicious option for baking pollock in the oven. Cut the fillet into pieces, salt, pepper, sprinkle with lemon juice. Put fillets, chopped vegetables in the form: tomatoes, carrots, zucchini, onions. Pour the ingredients with beaten eggs with milk. This dish can be offered to children.

A very simple option for baking pollock in foil. The spicy sauce gives the fish a rich taste and pleasant aroma. Serve rice well as a side dish, boiled potatoes can be used.

Ingredients:

• Pollock fillet (fresh frozen) - 800 g (two pieces);
• Onions - 2 pcs;
• Bulgarian pepper - 2 pcs.;
• Carrots - 2 pcs;
• Greens (parsley, dill).

For the marinade:

• Soy sauce - 2 tablespoons;
• Mayonnaise - 3 tablespoons;
• Coriander - 1 tsp;
• Basil - 1 tsp;
• Paprika - 1 tsp;
• Ketchup - 2 tablespoons;
• Dill - 1 teaspoon;
• Lemon juice - 2 tsp;
• Salt, black pepper.

Cooking method:

1. Cut the onion into half rings, carrots and peppers into small cubes. Chop the greens - finely chop.
2. Defrost the fillet, rinse well, dry it.
3. Let's prepare the marinade. In a separate container, mix mayonnaise, soy sauce, ketchup, mix. Add spices, stir again thoroughly. Salt can be omitted.
4. We coat the fish generously with marinade. We leave for 2 hours.
5. Fry the carrots, onions and peppers in a pan for about 5 minutes, add a little salt and pepper.
6. Put vegetables on a sheet of foil (grease with olive oil), fish on top. We fall asleep with chopped herbs. Carefully wrap the foil with an envelope. Wrap each piece of fillet separately. We will have two envelopes.
7. We send the fillet to the oven (180 0). We will cook for 20 minutes.
8. You can serve fish in foil.

Interesting from the net

For a lover of lush and juicy cutlets, as well as for those who value their figure, this dietary dish will be a godsend. Minimum calories, maximum taste. It turns out that it is very easy to prepare a luxurious dish from inexpensive pollock.

We will cook the cutlets in the oven, not in a pan. If pollock is not available, take another fish.

Ingredients:

• Fresh frozen pollock - 800 g;
• Milk - 100 ml;
• Egg - 2 pcs.;
• Onions - 2 pcs.;
• Cheese - 150 g;
• Sour cream - 3 tablespoons;
• Flour - 4 tablespoons;
• Bun - 300 g;
• Spices for fish;
• Salt pepper.

Cooking method:

1. We defrost the fish, wash it, remove bones and skin, fins. We beat the fillet a little, chop finely, squeeze out the excess liquid.
2. Peel the onion, cut into several parts.
3. Remove the crust from the bun, fill the pulp with milk. You can take white, slightly stale bread. Squeezes out excess liquid.
4. Grind fillets, onions and a bun in a blender. Or we pass these ingredients through a meat grinder.
5. Add eggs, spices, salt to the fish and onion mass.
6. We form cutlets from minced fish, which we put in a mold (pre-grease) or on a baking sheet.
7. We will cook in the oven (200 0) for 20 minutes.
8. Grate the cheese.
9. We take out the cutlets from the oven. Lubricate with sour cream. Sprinkle with cheese.
10. We send to the oven (200 0). We will cook for 10 minutes.
11. We serve ready-made fish cakes with any side dish to taste. You can sprinkle with herbs.

A hearty meal that can be prepared with little effort. All the ingredients are simply folded into a mold, filled with sauce - and the oven will do the rest.

Ingredients:

• Pollock - 800 g;
• Potatoes - 500 g;
• Onions - 2 pcs.;
• Spices for fish - 3 tsp;
• Garlic - 3 cloves;
• Cheese - 150 g;
• Pepper;
• Mayonnaise - 200 g.

Cooking method:

1. Cut the onion into half rings.
2. We defrost the fish, remove the skin, fins, bones. Squeeze the fillet a little to remove excess liquid. Cut the fish into small pieces.
3. Peel the potatoes, cut into round plates.
4. Grate the cheese.
5. Put the mayonnaise in a separate container, add the garlic (pass through a press), cheese, a little pepper.
6. Grease the form with oil. We spread the potatoes, sprinkle with salt and spices.
7. Next, put part of the onion, fish on top and the remaining onion. Salt each layer, sprinkle with spices and grease with sauce, especially abundantly at the top.
8. Close the form tightly with foil.
9. We send the form to the oven (200 0). We will cook for 40 minutes.
10. 10 minutes before cooking, you can remove the foil - you get a golden brown crust.

Delicious fish in a delicate sour cream sauce. It is simple to prepare, with a minimum of ingredients - a great dish for lunch or dinner.

Ingredients:

• Pollock - 500 g;
• Sour cream - 150 ml;
• Water - 100 ml;
• Onions - 3 pcs.;
• Spices for fish;
• Flour - 4 tablespoons;
• Pepper, salt.

Cooking method:

1. We defrost the fish, remove the skin, bones, fins - prepare fillet from pollock. Cut the carcass into large pieces.
2. Dip the fillets in flour, fry in a pan with butter.
3. Cut the onion into rings.
4. Put the pieces of fish into a mold (you need to grease with oil), salt, sprinkle with pepper and spices, put the onion on top.
5. Mix sour cream with water (you can replace it with milk), add a little salt and pepper, mix well.
6. Fill the fish with sour cream sauce.
7. We send the form to the oven (200 0). We will cook for 30 minutes.
8. Serve pollock in sour cream with rice or boiled potatoes. Fish will go well with pasta.

Now you know how to cook pollock in foil in the oven according to the recipe with the photo. Bon Appetit!

Any fish dish is highly valued due to the invaluable benefits of this product and its low calorie content.

In addition, the fish is perfectly absorbed by the body, saturating, but not overloading it.

Oven baked pollock fillet is not only healthy, but also really delicious.

The dish is prepared quickly, which means you can cook it even with minimal time available, for example, in the evening for dinner after work.

Pollock fillet in the oven: recipes and general cooking principles

The process of baking pollock is elementary: the processed and spiced fish is placed in a mold and sent to the oven for 20-40 minutes, depending on the recipe.

It is great if you have a ready-made fillet, it defrosts quickly and does not need any processing, except perhaps rinsing in cold water and drying with napkins.

You will have to tinker with a whole carcass, but this is not very difficult. The main thing is that the pollock is not very thawed, it is more difficult to work with such fish. So, rinse the slightly frozen carcass in cold water, cut off the head, fins, if necessary, remove the insides.

Next, place the pollock on a cutting board and peel it off. Open it slightly from the side of the belly, and carefully picking it up from the side of the head, separate the fillet from the bones. By the way, the remaining meat on the bone can not be completely separated, from such a piece you can cook a wonderful dietary fish soup.

Pollock is baked mainly in foil so as not to dry the fish. Vegetables, cream, milk, mayonnaise, eggs, and cheeses will add additional juiciness and new flavors to the fish. You can simply roll the prepared, marinated fish in flour and bake on a baking sheet.

Pollock fillet in the oven: how to choose fish for baking

If you buy a ready-made frozen fillet, be sure to pay attention to the appearance of the fish. Pollock color should be natural, without spots and yellowed spots. The glaze should be transparent and solid, not snowy or cloudy.

If you take pollock with a carcass, look at the scales, it should be shiny, not slimy, not yellowed or darkened. The belly of the fish should be firm, not swollen, the eyes should be prominent and shiny.

The smell of pollock should correspond to the fishy smell, without sourness and any extraneous unpleasant odors.

1. Pollock fillet in the oven: a simple recipe

Two pollock carcasses;

50 grams of butter;

Dill leaves, curly parsley.

1. Wash pollock, peel, separate the fillet from the seeds.

2. Cut the peeled onion into half rings, coarsely grate the carrots.

3. Wash the lemon, go over the peel with a brush, cut it together with the peel into the finest rings.

4. Put onion on hot vegetable oil, salt, pepper, fry for a couple of minutes.

5. Add carrots, fry, stirring occasionally, for another five minutes. The vegetables should acquire an appetizing golden hue and softness.

6. Sprinkle pollock fillet to taste with salt and pepper.

7. Cover a small baking dish with foil.

8. Spread the vegetable sauté in an even layer, lay the pollock on top.

9. Put slices of lemon, butter, divided into small pieces on the fish.

10. Cover the form with a second sheet of foil, send it to the oven preheated to 180 degrees.

11. Bake for 30 minutes.

12. Before serving, carefully remove the pollock with onions and carrots on a large flat dish and decorate with herbs.

2: Pollock fillet in the oven: recipe with potatoes

800 grams of pollock fillet;

250 grams of sour cream;

Two tablespoons of flour;

Salt, pepper, ketchup.

1. Wash the potatoes without peeling, dry them. Put on a wire rack, bake at a low temperature (140-160 degrees) until tender. Cool, peel.

2. Cut the onion into small-small cubes and fry in vegetable oil until softened. Add flour, mix well, let stand, stirring, on the stove for a couple of minutes.

3. Pour sour cream and ketchup into the onion, simmer for 2 minutes. Add salt, pepper, pour in milk, bring the sauce to a boil, reduce heat to low and simmer until thickened.

4. Cut the potatoes into slices, put them on a greased baking sheet.

5. Put the pollock fillet on top, cutting it into pieces.

6. Fill the fish and potatoes with sour cream and onion sauce.

7. Bake at 220 degrees for 30 minutes.

8. Take out the baking sheet, sprinkle the pollock with grated cheese, send it back for another 10 minutes.

3. Pollock fillet in the oven: recipe with vegetables

400 grams of white cabbage;

Two processed cheese;

Mayonnaise, salt, spices, herbs.

1. Peel the carrots, peppers and onions, remove the top leaves from the cabbage.

2. Shred cabbage in thin strips, onion - quarter rings, grate carrots, cut pepper into strips.

3. Put vegetables in a saucepan, pour in some vegetable oil, fry.

4. Add salt, spices, pour in half a glass of water, cover the saucepan with a lid. Simmer until tender for 10 minutes.

5. Cut the pollock fillet into pieces, salt, grease with mayonnaise.

6. Grease a baking sheet or mold, spread half of the stewed vegetables in the first layer. Lay pollock on top, sprinkle it with lemon juice.

7. Put the tomato cut into thin slices on the fish, cover with all the remaining stewed vegetables.

8. We make a net out of mayonnaise, send the pollock fillet with vegetables to the oven, heated to 180 degrees for 10 minutes.

9. While the fish is cooking, rub the processed cheese. It is more convenient to do this if it is slightly frostbitten.

10. Take out the mold, sprinkle with cheese, put in the oven for another 10 minutes.

11. Serve decorated with herbs.

4: Pollock fillet in the oven: recipe with lemon and mustard

A kilogram of pollock fillet;

60 grams of mustard;

Large fleshy tomato;

Salt, black pepper.

1. Rinse the fillet and wipe it off with a paper towel. Rub with salt, mustard and pepper, leave aside for 10 minutes.

2. We wash the tomato and dry it in the same way. Cut into the finest slices.

3. Peel the onion, cut into thin half rings.

4. Wash lemon, cut in half, cut one half into thin circles.

5. Cover the baking dish with foil.

6. We spread the pollock fillet, sprinkle it with juice from half a lemon.

7. Put the onion on top, put slices of lemon and tomato on it in a chaotic manner.

8. Rinse the parsley leaves, put them on the tomatoes.

9. Cover the fish with foil, send it to the oven preheated to 200 degrees for 20 minutes.

10. 2-3 minutes before cooking, open the foil to brown the pollock.

5. Pollock fillet in the oven: recipe with vegetables and cheese crust

1.2 kg pollock fillet;

100 grams of mayonnaise;

Seasoning for fish and salt.

1. Defrost pollock fillet, wash it, dry it and grease it with pepper and salt. We leave it aside for a few minutes, letting the fish soak.

2. Peel the onions and carrots, chopping them as small as possible.

3. Heat oil in a frying pan, put onion, fry until transparent.

4. Add carrots, a little salt, fry until softened. Cool it down.

5. We make foil plates with high sides for each pollock fillet, lay out the fish, lay out the fry on top of an even layer, mixing it with mayonnaise.

6. Sprinkle the pollock with vegetables with coarsely grated cheese.

7. We bake the fish for 35 minutes at 175 degrees, serve directly in an impromptu foil plate.

6. Pollock fillet in the oven: recipe in sour cream and soy marinade

350 grams of pollock fillet;

50 grams of sour cream;

50 grams of soy sauce;

30 ml olive oil;

A teaspoon of grated ginger;

Two cloves of garlic;

Red pepper, salt, cumin.

1. Cut the washed pollock fillet into small pieces.

2. In a bowl, mix sour cream with chopped garlic and finely grated ginger. Add pepper, caraway seeds, olive oil and soy sauce. Mix well.

3. Fill the pollock with sour cream and soy marinade, leave it to soak for at least 30 minutes.

4. Cover the baking sheet with foil, lay out the pickled fish pieces, cover the top with foil.

5. Bake at 200 degrees for 20 minutes.

6. Take out the finished pollock fillet on plates, sprinkle with herbs, serve with your favorite side dish.

7. Pollock fillet in the oven: recipe with omelet

1. Cut the washed and dried pollock into pieces, salt and pepper.

2. Put the fish in a pan with heated oil, fry until golden brown. Do not forget to stir so that the pollock does not burn and is fried evenly on all sides.

3. In a deep container, lightly beat the eggs and salt, pour in the milk, put the herbs and mix well.

4. Put the fried pollock in a greased form, fill it with eggs and milk.

5. We put it in the oven, where the temperature regime was previously set at 180 degrees. Cooking for 10-12 minutes.

6. Pollock fillet in the oven, cooked according to this recipe, delicious both hot and cold.

Pollock fillet in the oven - secrets and subtleties

Pollock will turn out to be really healthy and tasty if you take a responsible approach not only to the choice of fish and additional ingredients, but also to the choice of dishes.

Bake pollock fillets in glass, enamel, cast iron or earthenware dishes. Aluminum and metal containers are categorically not suitable for cooking fish: the dish loses its useful and taste qualities, and the fish itself acquires an unappetizing grayish color.

Choose cookware by size. This means that when baking, there should be no voids, fish and other ingredients must fill the container completely, so the dish will come out juicier and more tender.

If you line the baking dish with foil, it will not absorb the fishy smell. You can also grease the container with lemon juice or vinegar before cooking, then rinse in cold water.

If you don't want to mess around with washing dishes after cooking and eating, you can cook pollock fillets in the oven in improvised portioned foil plates, in which fish is served on the table.

Do not forget that the smell of fish is well removed both from dishes and from hands if you wash them in cold water using lemon juice. You can also rub your hands with coffee grounds.

Pollock belongs to the category of inexpensive, but useful fish of the cod family. It contains very useful acids Omega-3 and Omega-6, which reduce the risk of vascular and heart disease. Also, this inexpensive fish contains trace elements and vitamins. Among seafood, pollock is the leader in the content of iodine and selenium.

Pollock is fried, stewed, baked, boiled, cutlets and pies are prepared. But still, this fish is juicy and tender when baked in the oven.

Let's start cooking pollock fillets in the oven. For cooking, I took pollock carcasses and milled them, but you can also buy ready-made fillets.

The resulting fillet was cut into portioned pieces.

Salted, pepper, sprinkled with lemon juice, gently mixed.

Cut the onion into half rings and put it in a mold, lightly greased with vegetable oil.

Let's make the sauce. To do this, mix mayonnaise, sour cream and mustard in a cup.

Then we dip each piece of pollock in the sauce and put it in a mold. Pour the remaining sauce onto the fish and refrigerate for 60 minutes to marinate.

We put the form in an oven preheated to 200 degrees and bake for 15 minutes.

Then sprinkle with grated cheese. Put in the oven again for 7-10 minutes.

Fish dishes are popular with healthy eating enthusiasts. After all, they contain a lot of protein and trace elements, are well absorbed by the body and do not contribute to weight gain. For example, oven-baked pollock is a tasty and light dish that also looks delicious and easy to prepare.

Cooking features

Not everyone has a dish prepared according to the same recipe turns out to be equally tasty. In order for the result to meet your expectations, you need to know just a few secrets.

• The main secret is choosing the right product. Pollock should not be frostbite, covered with mucus, foul-smelling, yellow in color. All these properties indicate that the fish is stale. From fresh fish, any dish will turn out to be delicious, so you can buy only this one for baking.
• It is better to bake pollock in foil, sleeve or in a juicy sauce made from cream and sour cream. Otherwise, it will be too dry.
• It is advisable to observe the baking time indicated in the recipe. If you overexpose a dish in the oven, it will come out less juicy.

Following the instructions in the recipe, and remembering the little secrets of cooking delicious pollock dishes, any housewife can achieve an excellent result.

Pollock baked in sour cream

• pollock (headless carcasses) - 1 kg;
• onions - 0.2 kg;
• carrots - 0.2 kg;
• sour cream - 100 g;
• milk - 100 ml;
• parsley - 50 g;
• paprika - 5 g;
• cheese - 0.2 kg;
• salt, seasoning for fish - to taste;
• vegetable oil - 20 ml.

Cooking method:

• Defrost pollock carcasses at room temperature. Using a special grater, clean from the scales, rinse thoroughly. Dry with a napkin and cut into portions.
• Rub the fish chunks with salt and seasoning mixture. Set aside for a quarter of an hour.
• Peel the carrots, wash and grate. You can use the side of a regular coarse grater or a Korean salad grater.
• Remove the husks from the bulbs. Cut the onion into thin rings or half rings.
• Grease a deep baking sheet with butter so that it covers a thin layer. A special silicone brush will help to do this.
• Put pieces of pollock on a baking sheet, sprinkle them first with carrots, then with onions.
• Mix sour cream with paprika, add milk, stir. Pour this mixture over the fish.
• Finely grate the cheese and sprinkle on the dish.
• Heat the oven to 180 degrees, send a baking sheet with pollock into it. Leave it on for half an hour.

Before serving, it is advisable to sprinkle the dish with parsley. Potatoes work well as a side dish, although this dish can be served without it.

Pollock baked in foil

• pollock carcasses (headless) - 1 kg;
• dill - 50 g;
• parsley - 50 g;
• vegetable oil - 20 ml;
• lemon juice - 10 ml;
• ground black pepper, salt - to taste.

Cooking method:

• Prepare the carcasses for baking by washing and cleaning them, drying them with a napkin. Rub with salt and pepper on the outside and inside, sprinkle with lemon juice, leave to marinate for half an hour.
• Fold the foil in half so that the matte side is on the inside. Place on a baking sheet. Lubricate the foil with a cooking brush. Place the fish on the foil.
• Wash and dry the greens, chop them finely and cover the fish with it.
• Lift up the edges of the foil and staple them at the top.
• Place the baking sheet in an oven preheated to 200 degrees.
• After 35 minutes, unfold the foil and continue baking the pollock for another 10 minutes.

Despite the fact that the recipe for this dish is very simple, pollock baked in foil with herbs turns out to be very tasty and aromatic.

Pollock fillet baked in the oven with butter

• pollock fillet - 0.8 kg;
• onions - 100 g;
• carrots - 100 g;
• lemon - 1 pc.;
• vegetable oil - 50 ml;
• butter - 50 g;
• parsley and dill greens - 50 g;
• complex seasoning for fish (with salt) - to taste.

Cooking method:

• Rinse the pollock fillet in cool water, dry it with a napkin. Season and set aside.
• Peel the onion and cut into small pieces.
• Peel the carrots and grate them finely.
• Heat vegetable oil in a frying pan, put onions and carrots in it and fry them for 10-15 minutes until golden brown.
• Fold the foil in half and cover the baking sheet with it. Place the vegetable roast on the foil.
• Put the pollock fillet on the onion and carrot.
• Wash the lemon well and cut it into thin slices. Be sure to remove any bones that come across.
• Place the lemon wedges on top of the fish fillets. Leave it on for 15 minutes.
• Remove the butter from the refrigerator, cut it into thin slices, place the slices on the lemon wedges.
• Arrange the dill and parsley sprigs on top.
• Cover the baking sheet with foil and place it in an oven preheated to 200 degrees. Bake the pollock at this temperature for 20 minutes, then remove the foil and continue cooking in the oven for another 10 minutes.

Fish prepared according to this recipe has a delicate aroma and delicate taste. At the same time, it is quite simple to prepare it.

Pollock fillet baked with potatoes

• pollock fillet - 0.8 kg;
• potatoes - 1 kg;
• onions - 0.2 kg;
• sour cream - 0.2 l;
• milk - 0.25 l;
• cheese - 100 g;
• wheat flour - 30-40 g;
• vegetable oil - 50 ml;
• tomato paste - 50 g;
• salt, pepper - to taste.

Cooking method:

• Wash well and wipe the potatoes with a napkin. Place it on the oven rack without cleaning. Bake for half an hour at 180 degrees. Remove, cool, peel. Cut into slices about 5 mm thick.
• Rinse and dry the pollock fillet. Cut into small pieces.
• Peel the onion and cut into small cubes.
• Pour oil into a skillet and place over low heat. When it's hot, dip the onion into it and fry until soft and translucent.
• Add flour, mix well and simmer for a couple of minutes.
• Pour in sour cream, put in tomato paste, stir. Simmer for 5 minutes, remembering to stir.
• Pour in milk and simmer until the sauce thickens.
• Grease a baking dish with oil and place the potato slices on the bottom.
• Put pieces of pollock on top, salt and pepper them.
• Top the fish and chips with the cooked sauce.
• After preheating the oven to 220 degrees, place the fish dish in it. Bake for half an hour.
• Remove the mold, sprinkle the grated cheese on the fish and return to the oven. Bake for another 10 minutes.

Serve this dish without a side dish. It is quite suitable for a family dinner and for a dinner party.

Pollock fillet baked in the oven with mushrooms and vegetables

• pollock fillet - 0.8 kg;
• fresh champignons - 0.4 kg;
• onions - 0.2 kg;
• carrots - 0.4 kg;
• tomatoes - 0.3 kg;
• Bulgarian pepper - 0.4 kg;
• lemon - 1 pc.;
• salt, pepper - to taste.

Cooking method:

• Pollock fillet, washed and dried, sprinkle with salt and pepper, pour lemon juice and leave for 20-30 minutes.
• Peel the onions and cut them into thin rings.
• Wash the pepper, cut off the tails, remove the seeds. Slice the peppers into rings.
• Wash the tomatoes and cut them into slices with a sharp knife.
• Grate carrots for Korean salads.
• Wash the mushrooms and cut them into thin slices.
• Place some foil in a baking dish, leaving some margin so you can fold it into an envelope.
• Put the fish, put tomatoes on top of it, then onion rings, peppers, sprinkle with grated carrots. Place the mushrooms on top.
• Cover the dish with foil and place in the oven, which must be heated to 200 degrees before that.
• Bake for 40 minutes.

Before serving this dish, it is enough to decorate with a sprig of parsley or rosemary; no garnish is required for it.

Oven-baked pollock is a healthy and easy-to-prepare dish. Despite the ease of preparation, it turns out to be very tender and tasty.