Fillet of pollock, like any other fish, is a fount of good for the young, and not only, the body. Moderately fatty pollock fillets contain a large number of vitamins, microelements, so necessary for our body.
Cooking pollock is simple enough, as inexpensive and tender meat perfectly matches with most sauces and marinades. Of course, the most useful is the fish fillet, cooked with a minimum of fat, so pollock, baked in the oven - it's not only a tasty, but very dietary dish. That is why, pollock fillets baked in the oven, or rather the recipes for its preparation, are the subject of this article.
Fillet of pollock, baked in foil
Cooking pollock fillets in foil is most simple, because it is virtually impossible to spoil such fish. But complement and saturate the taste and aroma of each hostess, as the foil-covered fish is prepared in its own juice mixed with marinade.
Ingredients:
- fillets of pollock - 500 pcs .;
- cherry tomatoes - 5 pcs .;
- zucchini - 1 piece;
- lemon - 1 pc.
For marinade:
- olive oil - 3 tbsp. spoons;
- Balsamic vinegar - 1 tbsp. a spoon;
- shallot onion - 1 piece;
- garlic - 1 clove;
- salt, pepper - to taste.
Preparation
Cherry tomatoes are cut into halves, zucchini cut into rings. In a separate bowl we mix olive oil, balsamic vinegar, chopped shallots, pressed garlic, salt and pepper. We leave the pollock fillets under the received marinade for 20-30 minutes.
On the baking sheet we put a double sheet of foil, in the middle of which we lay out a layer of zucchini, a layer of tomato, marinated pollock and a couple of circles of lemon from above. We wrap the foil with an envelope and put the dish in the oven for 15-20 minutes at 180 degrees.
Fillet of pollock, baked under a crust of biscuits
Ingredients:
- fillets of pollock - 600 g;
- parsley - ¼ of the beam;
- chive onion - ¼ of the beam;
- chervil - ¼ of the beam;
- garlic - 4 cloves;
- lemon peel (tartaya) - 1 tbsp. a spoon;
- bread breading - 1 ½ st .;
- olive oil - ¼ tbsp. 2 tbsp. spoons;
- salt, pepper - to taste.
Preparation
We wash the pollock fillets washed and cleaned of bones with olive oil and season with salt and pepper. Using a large knife, cut all the available greens together to connect it, but do not turn into a paste. We add rusks to it, mix everything thoroughly, if necessary add a little oil. The resulting consistency of the mixture should not be mushy, but at the same time should densely cover the skin of the fish.
Now pour 2 tbsp into the frying pan. spoons of olive oil. While it is heated, we apply a mixture of bread crumbs and greens to the portion pieces of the fillet from the skin side, put the fish on this side in a frying pan and fry until a crispy crust is formed. Fried pieces of fillet put in a preheated to 180 degrees oven and hold about 5-6 minutes, until fully prepared. Baked fish in this way is excellent to serve with garnish in the form of ratatouille from zucchini, peppers and tomatoes.
Fillet of pollock, baked with vegetables, with cream sauce
Ingredients:
- fillets of pollock - 400 g;
- potatoes - 400 g;
- red bell pepper - 150 g;
- spinach - 200 g;
- sour cream - 250 g;
- any soft cheese - 200 g;
- grated "Parmesan" - 2 tbsp. spoons;
- olive oil - 2 tbsp. spoons;
- salt, pepper - to taste.
Preparation
Potatoes cut into cubes and boil in salted water.
In the saucepan, we sink soft cheese, add sour cream, cream or fresh cream to it, cover the grated "Parmesan" and remove it from the fire. The bottom of the heat-resistant dishes is smeared with olive oil, lay the layers of potatoes, chopped fish, pepper and spinach, fill the dish with sauce and bake in grill mode. Preparation of pollock fillets takes 12-15 minutes, after which the dish can be served to the table. Bon Appetit!