Oven-Baked Pollock with Sour Cream and Veggies

Inexpensive, simple, hearty lunch or dinner for the whole family! Pollock with onions, carrots in sour cream in the oven is an incredibly tasty, appetizing and healthy dish for the everyday menu! The cooking process is quick and no special skills are required. The fish with vegetables turns out juicy and soft. Serve with or without a side dish.
cook time: 1h
Gavin Tanner
Oven-Baked Pollock with Sour Cream and Veggies

Nutrition Facts (per serving)

85
Calories
3g
Fat
2g
Carbs
12g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water (or cream) 2 tbsp
Sour cream 100 g
Carrot (large size) 1 pc
Bulb onions (large size or 2 medium size onions) 1 pc
Vegetable oil 1 tbsp
Grainy mustard 1 tsp
Pollock 1 kg

Recipe instructions

Step 1

Step 1
How to make pollock in sour cream with onions and carrots in the oven? Prepare all products according to the list. Choose large, bright orange, sweet carrots, as they will play an important role in this dish. Wash it well under running water with a brush. If necessary, defrost the fish by transferring it from the freezer to the bottom shelf of the refrigerator in advance. Read about the intricacies of defrosting in a separate article under the steps. Sour cream can be of any fat content.

Step 2

Step 2
Peel the onions and rinse with cool water. Cut into thin half rings or quarters.

Step 3

Step 3
Peel the carrots and cut into strips.

Step 4

Step 4
In a frying pan, heat refined vegetable oil that is not afraid of heat treatment. You will learn all the subtleties of choosing a frying pan and oil for frying from articles on these topics. There are links to them at the end of this recipe. Add onions and carrots and fry over low heat until soft. Be sure to stir the vegetables so they donʼt burn.

Step 5

Step 5
Wash the pollock, cut off the fins and tail, cut the belly and gut it. Carefully remove the black film in the middle of the belly, as it is bitter. Rinse the fish again, dry it with paper towels and cut into portions. Salt and pepper it to taste. If desired, add spices suitable for fish. If they already contain salt, take this into account when you salt the fish so as not to oversalt it.

Step 6

Step 6
In a small container, mix sour cream and mustard beans. Pour in a couple of tablespoons of boiled water or cream. Add salt and pepper to taste and mix well. The sauce is ready.

Step 7

Step 7
Lightly grease the baking dish with refined vegetable oil, olive or sunflower. Place the fish slices close to each other.

Step 8

Step 8
Place fried vegetables on top of the pollock.

Step 9

Step 9
Pour the sour cream filling onto the vegetable layer and spread it over the entire surface. Bake the fish in an oven preheated to 200 degrees for about 30-40 minutes. Please note that everyoneʼs oven bakes differently, so the cooking time may differ from the specified time. Read more about how ovens work at the end of this recipe.

Step 10

Step 10
Serve the finished pollock with onions, carrots and sour cream warm. Before serving, sprinkle with herbs (parsley or dill). Vegetables can replace a side dish here, but if you want a more filling lunch or dinner, prepare mashed potatoes, rice or pasta. Bon appetit!

Additional rubrics

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