Pollock in the oven with potatoes
Description
The dish is prepared without unnecessary complications. When planning a dish with pollock, keep in mind that the fish still has scales, so don't forget to remove them from the thawed pollock! You can add various spices and herbs to taste, but avoid coarse-ground ones. Since pollock is a lean sea fish, it's best to marinate it or coat it with sauce to keep the dish juicy. Sour cream sauce, garlic sauce, or sauce with fresh herbs work perfectly, but avoid tomato-based sauces. Serve the finished dish immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. If the pollock was purchased frozen, defrost the fish 1-2 hours before cooking, remove the scales, and take out the innards along with the black membrane inside. Rinse the fish thoroughly on all sides and cut off the fins.
- 2
Step 2
Peel the potatoes, rinse them in water, slice them, and place the slices in a baking dish.
- 3
Step 3
Cut the pollock fillet into portion-sized pieces and place them on top of the sliced potatoes, spreading evenly across the surface.
- 4
Step 4
In a bowl or cup, combine sour cream of any fat content or thick plain yogurt, ground sweet paprika, ground black pepper, and salt. Add lemon juice and mix well. Add various spices and seasonings, but avoid coarse ones—they will burn.
- 5
Step 5
Brush the prepared slices in the mold with sauce and preheat the oven to 200 degrees.
- 6
Step 6
Cover the pan with foil and wrap it tightly to prevent any air from escaping. Place in the oven on the middle rack for 40 minutes.
- 7
Step 7
After that, remove the foil, reduce the heat to 180 degrees, and bake the dish until golden brown and the sliced potatoes are cooked through, about 5-10 minutes.
- 8
Step 8
Place the potato side dish on a plate first, then put the baked pollock on top. Garnish to taste and serve hot with sauces, salads, or pickled vegetables. Enjoy your meal!