Baked Pollock with Carrots and Onions

Simple pollock can also be cooked very tasty. Pollock baked with carrots and onions turns out much tastier. Vegetables give fish a new taste, making it juicier and more aromatic. A simple and affordable recipe for a family dinner.
cook time: 1h
Lucas Halstead
Baked Pollock with Carrots and Onions

Nutrition Facts (per serving)

73
Calories
2g
Fat
4g
Carbs
10g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Water (boiling water) 50 ml
Tomato paste 2 tbsp
Carrot (average) 3 pc
Bulb onions (small) 3 pc
Vegetable oil 2 tbsp
Paprika 1 tsp
Basil (dry) 1 tsp
Pollock (480 grams) 1 pc

Recipe instructions

Step 1

Step 1
How to make pollock in the oven with onions and carrots? Prepare the necessary ingredients to cook pollock in the oven with carrots and onions. If the fish is frozen, it must first be thawed at room temperature or in the refrigerator. Defrosting at lower temperatures will be more correct, as it avoids pronounced temperature contrast, as a result of which the fish retains its nutritional properties to the maximum.

Step 2

Step 2
Cut off all the fins of pollock with scissors. Rinse the fish thoroughly under cold water, removing small scales from the skin. Remove the black film from the belly so that the fish does not taste bitter. Dry the fish, cut with a sharp knife into portions of the desired size.

Step 3

Step 3
Place the fish in a convenient container, add salt, add seasonings, and stir. I used basil. You can use any spices and seasonings you want. Leave the fish for 20 minutes to soak in the seasonings.

Step 4

Step 4
First peel and wash the onions. Cut the onion into thin quarters (that is, cut each onion ring into 4 parts). You can cut the onion into cubes or half rings. Choose the shape and size of the cut as desired.

Step 5

Step 5
Peel the carrots, pre-washed in running water with a brush, and grate on a coarse grater.

Step 6

Step 6
In a frying pan with vegetable oil, fry the onion over medium heat for 3 minutes. At the same time, stir occasionally so that the onions are fried evenly and do not burn.

Step 7

Step 7
Add carrots to the onions, stir. Fry the vegetables while stirring for another 5 minutes.

Step 8

Step 8
Add tomato paste and paprika to the vegetables. They will give vegetables a pleasant color and additional taste. Pour in boiling water. Why boiling water? In order not to slow down the process of stewing vegetables. Add a little salt and mix everything.

Step 9

Step 9
Simmer the vegetables over low heat with the lid closed until partially cooked. Vegetables should not be completely soft. They will reach full readiness when baked with fish.

Step 10

Step 10
Place about 1/3 of the prepared vegetables evenly into the baking dish.

Step 11

Step 11
Place pollock pieces on top.

Step 12

Step 12
Cover the fish with the remaining vegetables. It is advisable that the top layer of vegetables covers the pieces of fish as much as possible. When baked, vegetables with tomato paste will soften and nourish the fish, making it more flavorful. Also, thanks to the vegetable “cap,” the fish will not dry out in the oven and will be juicy. You can additionally cover the top of the pan with foil.

Step 13

Step 13
Bake pollock with vegetables in an oven preheated to 180C for 25-30 minutes. Baking time may vary depending on the operating characteristics of the oven and the material of the mold used.

Step 14

Step 14
Serve pollock with vegetables hot with any side dish or as a separate dish. Bon appetit!

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