Baked Pollock with Onions and Tomatoes

Fragrant, tasty, affordable, for weekdays and holidays! Pollock fillet in the oven with onions and tomatoes is a simple and quick way to deliciously feed your family. The dish does not require a mandatory side dish — vegetables cope with this task quite well. There is no shame in serving such fish on a festive table.
cook time: 1h
Zoe Kendrick
Baked Pollock with Onions and Tomatoes

Nutrition Facts (per serving)

70
Calories
3g
Fat
3g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Onion 2 pc
Tomatoes 500 g
Olive oil 1 tbsp
Pollock fillet 500 g

Marinade:

Garlic 3 clove
Olive oil 1 tbsp
Salt to taste
Ground black pepper to taste
Lemon zest 1 tbsp
Lemon juice 2 tbsp
Thyme, thyme 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make pollock fillet in the oven with onions and tomatoes? First, prepare the ingredients required from the list. You can take pollock fresh or frozen. Frozen fish must first be defrosted by transferring it from the freezer to the bottom shelf of the refrigerator. Instead of fillet, you can use whole fish, which must first be cleaned and cut into portions.

Step 2

Step 2
Wash the pollock fillet, dry it and cut into medium pieces. You can replace pollock with any other red or white, river or sea fish to your taste.

Step 3

Step 3
Wash the tomatoes, dry and cut into slices. If you have cherry tomatoes, cut them in half.

Step 4

Step 4
Peel the onions and cut into thin half rings. You can replace red onions with regular onions or shallots.

Step 5

Step 5
Now prepare the marinade. You can add spices to your taste. Any vegetable oil will do, I used olive oil.

Step 6

Step 6
In a bowl, combine olive oil, lemon juice and zest, pressed garlic cloves, dried thyme, ground black pepper and salt. Mix everything thoroughly.

Step 7

Step 7
Pour the marinade over the fish and leave to marinate for 30 minutes.

Step 8

Step 8
Grease a baking dish with olive oil. Place onions in one layer on the bottom. Distribute the tomatoes on top. Drizzle the vegetables with olive oil and season with salt and pepper. Place the mold in an oven preheated to 180°C for 20 minutes.

Step 9

Step 9
Distribute the pollock pieces among the vegetables. Pour the remaining marinade over the fish and vegetables. Return the pan to the oven and bake for about 10 minutes or longer until the fish is cooked through.

Step 10

Step 10
Garnish the baked fish with onions and tomatoes with fresh parsley and serve. Bon appetit!

Additional rubrics

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