Do you love fish but want to add a twist? Barnaul resident Marina Nartova shared her tried-and-true recipe with NGS22.RU. Try cooking pollock in the oven with a fragrant tomato sauce — it«s simple, delicious, and sure to delight your loved ones with its tender taste and appetizing appearance.
This method is universal — it works for any fish, making it always tasty and juicy. Moreover, it»s a great option for those watching their diet, as the dish turns out light and healthy.
For preparation, you will need:
Carrots — 3 large pieces
Hard cheese — 250 g (0.55 lb)
Tomato paste — 5 tablespoons
Butter — 80 g (0.18 lb)
Pollock — 1.5 kg (3.3 lb)
Onions — 3 heads
Spices and herbs — to taste
Preparation:
If you have a whole pollock carcass, start by cleaning it, then rinse and dry it well. Be sure to remove the head and entrails. It«s also important to remove the dark membrane from the belly — it can give the fish an unpleasant bitterness. Cut the carcass into portion-sized pieces, removing the spine and small bones.
Place the prepared fillets in a baking dish lightly greased with oil, leaving a small distance between the pieces.
Peel and wash the vegetables. Grate the carrots on a fine grater, and slice the onions into large rings. Sprinkle the fish fillets with grated carrots, then evenly cover with tomato paste. For a richer flavor, you can add minced garlic or fresh herbs to the paste. Don»t forget the spices — they will add piquancy to the dish.
Place the onion rings on top of the tomato layer. The finishing touch — pieces of butter, which will make the fish especially juicy and tender.
Place the dish in a preheated oven at 170 degrees Celsius (338°F) for 40 minutes. 10-15 minutes before it«s done, take out the dish and sprinkle it with finely grated cheese. Don»t be afraid to experiment with vegetables: tomatoes, broccoli, zucchini, green beans, asparagus, bell peppers, cauliflower, or peas go well with pollock.
