Pollock is an inexpensive, environmentally friendly, dietary fish, a "close relative" of cod. Pollock meat is rich in proteins, vitamins and minerals, especially iodine, phosphorus and niacin in this fish. She has a pleasant, strong fishy taste and aroma. Pollock can be fried, boiled, stewed, and also baked.
It is necessary
- Fillet of pollock, baked in breading
- - 4 pollock fillets;
- - 150 g of dried toast bread;
- - 3 egg whites;
- - 1 tablespoon of Dijon mustard;
- - 1 teaspoon dried thyme;
- - ¼ teaspoon of finely ground salt;
- - 100 g sour cream 20% fat;
- - 50 g of herbs (parsley, dill, cilantro);
- - 2 cloves of garlic.
- Pollock baked in bacon with tapenade
- - 100 g of parsley;
- - 50 g sun-dried tomatoes in oil;
- - 25 g pitted black olives;
- - 1 tablespoon of capers;
- - 2 fillets of anchovy;
- - 500 g pollock fillet;
- - 200 g bacon, sliced into strips;
- - vegetable oil.
- Pollock baked with vegetables
- - 2 pollock fillets;
- - 1 large red bell pepper;
- - 1 head of onion;
- - 5 cherry tomatoes;
- - 100 g of cheddar cheese, cut into thin slices.
- Pollock in Asian style
- - 200 g tomato sauce;
- - ¼ cup brown sugar;
- - ¼ cup of canned pineapple syrup;
- - 3 tablespoons of ketchup;
- - 2 tablespoons of apple cider vinegar;
- - 1 tablespoon of Worcester sauce
- - 1 tablespoon of mustard;
- - 2 hot chili peppers;
- - ½ a coffee spoon of cinnamon;
- - ½ a coffee spoon of nutmeg;
- - salt and freshly ground black pepper;
- - 4 pollock fillets.
Instructions
Step 1
How to choose pollock for baking
Pollock is usually sold already cut and usually frozen. For baking, you need to take not fish briquettes, but individual fillets. They can be frozen "dry" or covered with ice "glaze". Fillets that have been dry-frozen are not much different in appearance from fresh fish. On glazed fillets, the crust should be transparent, thin and even. Refuse to buy if pollock is covered with ice crystals, ice crust in cracks and rises, there is at least a little liquid in the package with fish, dark or yellowish spots are visible on the meat. For baking, choose fillets at least 2-3 centimeters thick, otherwise the meat will come out dry and fall apart. Defrost fish in advance by placing a container with it on the bottom shelf of the refrigerator. Do not thaw pollock under running water, as the fillet will become watery and lose texture. Rinse the prepared fish quickly and dry with kitchen paper towels.
Step 2
Fillet of pollock, baked in breading
If you bake pollock in bread crumbs, the fish will remain juicy, covered with a crispy crust and will please even fastidious children. Preheat the oven to 200 ° C. Pulse the dried bread into large crumbs in the bowl of a food processor. Whisk the egg white, mustard, dried thyme and salt in a wide, deep bowl. Pour the bread crumbs onto another wide plate. Line a baking sheet with baking parchment. When prepared for cooking - washed and dried - dip the whole fillet in the egg mixture, then roll in bread crumbs on both sides and place on a baking sheet. Bake the fillets for 15 to 20 minutes, until golden brown. Serve hot. Sour cream, garlic and herbs sauce is perfect for such fillet. Rinse the greens, dry and chop finely. Peel the garlic and pass through a press. Mix sour cream with herbs and garlic, season with salt and pepper. Add some freshly squeezed lemon juice if desired.
Step 3
Pollock baked in bacon with tapenade
Tapenada is a thick paste made from olives, capers, anchovies and other additional ingredients - not only an appetizer to be spread on bread, but also a great seasoning, especially for fish dishes. She will turn a simple pollock fillet into a restaurant-level dish. Chop parsley, cut sun-dried tomatoes into small pieces, after removing excess oil from them. Chop the olives and anchovies as well. Put capers, tomatoes, olives, anchovies in a blender bowl, add parsley. Pulse all the ingredients together, then start adding a little olive oil, turning the whole mixture into a thick, aromatic paste. Try the tapenade and season with pepper if necessary. There is no need to salt the tapenade, as the anchovy fillet is already very salty. Preheat oven to 200C. Line a baking sheet with baking paper. Divide the bacon into long and thin strips. To keep the strips of bacon as thin as possible, press down on them with the blunt part of the wide chef's knife and slide it over as if ironing bacon. Cut the pollock fillet across into 2 cm wide pieces. Spread tapenade over each fillet and wrap in bacon. Place the rolls on a baking sheet and bake for about 10-15 minutes, until the bacon is crispy.
Step 4
Pollock baked with vegetables
Fish baked with vegetables is one of the healthiest and healthiest dishes. Chop the onion head into large rings. In sweet pepper, cut off the bottom with the stalk, remove the seeds and partitions, cut the pulp into rings. Cut the tomatoes in half. Line a baking sheet with baking paper and lightly sprinkle with vegetable oil. Season the pollock fillet on both sides with salt and pepper and place on a baking sheet. Place onion rings, peppers and tomatoes on top. Season with salt and pepper and drizzle with oil as well. Bake in an oven preheated to 175 ° C for 15-20 minutes. Remove the fish pan and place the cheese slices on top of the vegetables. Return the dish to the oven and cook for about 3 more minutes, until the cheese is melted.
Step 5
Pollock in Asian style
To cook pollock in an Asian-style oven, tackle the sauce first. To do this, combine apple cider vinegar, tomato sauce, mustard, Worcestershire sauce, pineapple syrup in a bowl, season with salt, pepper, cinnamon, nutmeg and add sugar. Whisk well. Remove the hot pepper from the top with the stalk, remove the partitions and seeds, rinse the pepper, dry and chop first into strips, and then cut them into small squares. Add to sauce and stir. Rinse the pollock fillets, pat dry with paper kitchen towels and place in the sauce. Grease a baking tray with vegetable oil, lay out the fillets soaked in sauce. Cover the tray with several layers of foil and cook the fish in an oven preheated to 180 ° C for 10-15 minutes. Then remove the foil and brush the pollock fillet with the rest of the sauce. Bake the fish for another 5-10 minutes, until it turns a nice golden brown color. Serve with boiled rice or yourself and sprinkle with chopped chives.
