Pollock in foil in the oven
Description
The recipe won't take much time. Pollock is a tasty and nutritious fish without scales, easy to cook both in a pan and in the oven. It's not a fatty fish, so it's advisable to marinate the pollock beforehand or brush it with some sauce before baking. Don't forget about lemon juice—it will enhance the flavor of the sea fish, enrich it, and add a slight tanginess. Serve the pollock baked in foil from the oven hot. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. If the fish was purchased frozen, thaw it an hour before cooking. Remove the black membrane inside, cleaning out the innards. Run a knife along the sides to scrape off small scales.
- 2
Step 2
Cut off the fins from the fish and cut the pollock in half, opening it like a book. Optionally, you can slice it into pieces or remove the backbone—prepare it however you prefer.
- 3
Step 3
Salt and pepper the fish flesh. Optionally, you can sprinkle with other seasonings and spices, but not coarse-ground.
- 4
Step 4
Coat all the fish flesh with sour cream or mayonnaise of any fat content — the pollock will absorb the sauce and become juicy, while the top will develop a golden crust.
- 5
Step 5
Wash the tomato and slice it into rounds, removing the green core. Place on the fish. Preheat the oven to 180 degrees.
- 6
Step 6
Place the pollock on foil and shape the foil around the fish to form a boat. Put the pollock on a baking sheet and bake in the middle of the oven for 20-25 minutes, if the fish is not too large. Judge by the sour cream crust—it should brown nicely.
- 7
Step 7
Carefully remove the pollock from the foil and place it on a plate. Serve with fresh herbs, sauces, and bread. Enjoy your meal!