Step by step recipes cooking pollock with vegetables in different ways

2018-01-20 Natalia Kondrashova

Grade
recipe

6073

Time
(min)

Servings
(people)

In 100 grams of finished dish

9 gr.

1 gr.

Carbohydrates

8 gr.

77 kcal.

Option 1: The classic pollock recipe with vegetables

Pollock is a tasty and nutritious fish that contains highly digestible proteins and low in calories. Another advantage of this product is that it is quite affordable. You can cook pollock different ways, including stew with vegetables.

Ingredients:

• 700 g of fish;
• 2 onions;
• 3 carrots;
• 2 large tomatoes;
• lemon juice;
• salt and black pepper;
• fish spices;
• flour;
• lean fat;
• boiled water.

How to cook pollock with vegetables in the classic way

We cut the fish carcass into pieces and rinse the pulp under the tap, and then sprinkle with salt, pepper, spices, sprinkle with lemon juice and leave to soak for a while.

Dip the pollock pieces in flour and fry in vegetable fat.

While the fish is being prepared, we are engaged in vegetables. We wash the peeled onions and carrots, rinse the tomatoes.

Cut the onion into half rings, chop the carrots on a grater, and then pass the vegetables until soft. You can do this in the same pan where the fish was fried before.

We remove the skins from the tomatoes, after pouring boiling water over them, and cut the pulp with a knife or interrupt in a blender, and then send it to the onions and carrots, seasoning with salt and pepper the mass.

In a deep dish with thick walls, lay out half vegetable mix, put the fried fish on top, and pour the remaining frying on it.

Pour some boiled water into the dish and steam under the lid with low heat.

Since pollock with vegetables is put into the stewing container ready-made, it is not worth keeping the food on the fire for a long time, a quarter of an hour is enough.

Option 2: A quick pollock recipe with vegetables and sour cream

To cook the fish quickly, you can take a pollock fillet and stew it with vegetables in sour cream.

To create a dish you will need:

• fish fillet;
• bulb;
• carrot;
• sour cream;
• greens;
• salt;
• pepper and fish spices;
• refined composition for roasting;
• boiled water.

How to quickly cook pollock fillet with vegetables

Rinse the flesh of the fish, cut into pieces and season with salt, pepper and seasonings.

We clean the onion and carrot, chop and put in a deep dish with a thick bottom, pouring in a little vegetable fat.

Fry the vegetables until soft, salt a little, and then place the fish pieces on top, pour in the sour cream diluted with boiled water and simmer until the fillet is cooked.

Put the finished pollock stewed with vegetables into plates, sprinkle with plenty of fresh herbs, and serve.

Option 3: Pollock fillet with assorted fresh vegetables

In order not to think about preparing a side dish, you can stew pollock with a lot of different vegetables.

To prepare the dish you will need:

• fish fillet;
• eggplant or zucchini;
• green beans;
• sweet Bulgarian peppers;
• onion;
• carrot;
• large tomatoes;
• hot Bulgarian pepper;
• cloves of garlic;
• greens;
• salt;
• fish spices;
• culinary composition for frying;
• boiled water.

How to cook

Cut the washed fish into slices, sprinkle with salt and seasonings and leave to soak.

We put the peeled vegetables in the sink and rinse thoroughly.

We cut the peppers in half rings, chop the onion and carrots, crush the garlic in the press and send them to a deep container with thick walls to sauté in vegetable fat, not forgetting to salt.

Cut the eggplants or zucchini into cubes, add to the fried vegetables along with the green beans and continue stewing.

When the vegetables are fried, level them with a spatula and spread the slices on top fish fillet, covering them with slices of tomatoes.

Pour a little boiled water into a saucepan, close the lid, reduce the heat to minimum and simmer until the fillet is cooked.

A few minutes before removing the container from the heat, pour chopped greens into the pan in an even layer and again simmer the composition under the lid.

When cooking pollock stewed with vegetables, you can replace green beans cauliflower or broccoli, and fresh mushrooms any kind. And instead of fillet pieces, it is permissible to take a carcass and cut it into portions before cooking.

Option 4: Pollock casserole with vegetables and rice

Oven dishes are always tasty and tender, and you can bake pollock with rice and vegetables.

During the cooking process you will need:

• fish fillet;
• long grain rice;
• onion;
• carrot;
• hard cheese;
• a little mayonnaise;
• lemon juice;
• salt and suitable spices;
• butter;
• vegetable composition for frying;
• herbs and soy sauce for serving.

Step by step recipe

My sorted rice in a colander. Then we let the water drain and send the cereal into a container with melted butter so that it is a little fried.

After frying, fill the grains with water, salt and cook until tender, stirring constantly.

We clean the onion and carrot, cut and sauté until soft, then mix with the steamed rice, adding salt and seasoning.

Cut the fish into pieces, season with salt and suitable spices, water lemon juice and let it soak.

Use a coarse or medium grater to make cheese shavings.

Lubricate the bottom and walls of the baking dish with a thin layer of odorless cooking oil and put the rice-vegetable mixture on it, gently level it with a spoon, and place fish pieces on top.

Lubricate the pollock with mayonnaise, sprinkle the dish with cheese shavings and send it to bake.

Ready pollock, baked with vegetables and rice in the oven, lay out on plates, water soy sauce and decorate with greens.

Option 5: Pollock with vegetables and mushrooms in the oven in pots

Another option for cooking pollock with vegetables in the oven is baking the ingredients in pots. Such a dish is convenient because the hostess can accurately calculate the number of portions according to the number of households or guests and not be afraid that there is not enough for everyone.

It will take:

• pollock fillet;
• potatoes;
• mushrooms;
• carrot;
• Bulgarian pepper;
• tomatoes;
• salt;
• potato and fish dressings;
• cooking composition for frying;
• boiled water.

How to cook

Cut the washed fish fillet into medium-sized chunks, add salt and suitable spices, mix thoroughly and leave to brew.

We clean the potatoes, rinse, cut into cubes, straws or semicircular slices, sprinkle with salt, seasonings, pour with cooking fat, mix and let them soak.

We clean and rinse mushrooms, onions, carrots and bell peppers under the tap.

We chop the mushrooms into small slices, cut the onion into cubes, the fruits of the Bulgarian pepper into half rings, and chop the carrots on a grater, after which we send all the ingredients into a frying pan with vegetable fat and let them soften a little.

We put the ingredients in pots. The bottom layer will be potatoes, then pieces of fish will follow, and then you need to place them in mushroom frying with vegetables.

Put slices of tomatoes in each pot on top of the frying, pour boiled water and put the containers in the oven compartment. During the baking process, you will have to control the amount of liquid that will gradually evaporate, and, if necessary, top up it so that the dish does not burn.

Pollock fillets with vegetables and mushrooms in pots are allowed to be removed from the baking compartment when the potatoes are soft. You can add fresh herbs to each serving before serving.

Pollock stewed or baked with vegetables is delicious and very tender dish that can be cooked not only for family dinner but also put on the festive table.

From pollock and vegetables you can quickly prepare delicious hearty dish... It also turns out to be budgetary, since the fish used always has a low cost. Pollock, stewed with carrots and onions, the recipe for which is published below, is an ideal option family dinner... It turns out not only appetizing, but also useful.

It is important to remember that pollock meat itself has a neutral, not too expressive taste. Therefore, in the process of preparing it, you should boldly use a variety of spices. For example, any peppers go well with pollock, nutmeg, cloves, rosemary. And you can make your task much easier and buy ready-made seasoning mixtures designed specifically for fish.

In addition, pollock is a fairly dry product. Therefore, stewing it with vegetables is a great way to make the dish softer and more tender.

According to the classic recipe, it is especially easy to prepare the discussed dish. It does not require the use of some rare expensive products. Only the simplest ingredients that every housewife always has at hand: a couple of medium fish carcasses, a white onion, 2-3 carrots, salt, any chosen spices.

1. The first step is to defrost the pollock naturally, without using hot water and a microwave oven. Then the fish is freed from the fins, washed thoroughly and cut into pieces. They shouldn't be too thin.
2. Pollock slices on both sides are lightly fried in a pan with preheated olive oil... After a couple of minutes, coarsely grated carrots and chopped onions are sent to the fish. It is best to cut it into half rings.
3. Fish with vegetables are poured with water so that the liquid covers all the ingredients. It remains to salt them and add your favorite seasonings.
4. Stew the dish no longer than 15 minutes. If desired, you can gently flip the fish pieces in the process. Then they will turn out to be even more juicy and tender. The main thing is that the fish does not fall apart in the process and does not turn into porridge.

As a side dish for the resulting dish, crumbly white or brown rice is perfect, as well as everyone's favorite mashed potatoes... Before serving, stewed pollock with vegetables can be sprinkled with plenty of chopped greens.

Stewed pollock in tomato, onion and carrot

If classic recipe seemed too simple to the culinary specialist, then you can slightly diversify it. For example, adding tomato juice. In this case, the dish will turn out with a delicious vegetable gravy. Besides 1 kg. pollock ice cream, you will also need to use following products: 2 pcs. carrots and onions, a couple of garlic cloves or a granulated product, 0.5 l. natural tomato juice, 1 tsp. Sahara.

1. First, the thawed fish is carefully cut. Fins are cut from pollock, scales and tails are removed. Some of its parts can be left and further used when cooking fish soup.
2. The belly of the carcasses is cut and the black film is carefully removed from it. After washing, the fish is cut into pieces, salted and set aside.
3. Onions, garlic and carrots, chopped in any convenient way, are fried in oil until soft. Set half of the vegetables to the side, and the rest of them are leveled with a spatula in a pan.
4. Slices of fish fillets are fried in a separate bowl in well-heated oil on both sides until golden brown.
5. Pollock is laid out on the bottom layer of vegetables and covered with the remaining mixture on top.
6. It remains to fill the ingredients with salted tomato juice, cover the pan with a lid and simmer over low heat for at least 45 minutes.

The most delicate gravy will perfectly complement buckwheat or pasta.

Cooking recipe in sour cream

If you want to make fish and vegetables even more satisfying, then you should cook them in sour cream sauce. Such a dish can be safely served even at the festive table as the main hot dish. It will require the following products: 3 large fish, 7 tbsp. spoons wheat flour, 1 pc. carrots and onions, 200 g fat sour cream, 50 g butter, 320 ml. milk, nutmeg and other spices to taste.

1. To make it easier for yourself and do without cutting fish, you can immediately purchase pollock fillets. Regardless of which product is chosen, its pieces will need to be salted, grated on all sides with spices (except for nutmeg).
2. Chop onions and carrots in any preferred way, and then pour over boiling water and leave in water for a couple of minutes to soften the vegetables.
3. For cooking sour cream sauce 2 tbsp. l. flour is fried with butter in saucepans or other convenient utensils.
4. When the flour is well warmed up, but has not yet had time to change color, you need to gradually pour milk into it. It is very important to stir the future sauce constantly so that unappetizing lumps do not form in it.
5. When the ingredients begin to thicken, nutmeg and sour cream can be sent to them. If necessary, add salt to the future sauce.
6. As soon as the mass boils, it's time to put fish pieces and vegetables in it.
7. It remains to stew the fillet with all other ingredients for 15-20 minutes.

Pollock stewed in sour cream can be served alone or with a side dish. In the second case, you need to take care of fresh or pickled vegetables, which will perfectly complement the dish prepared in this way.

With pickled vegetables

This recipe will satisfy even the most picky gourmets. One of its components will be red table wine (50 ml.). But alcohol will not be felt at all in the finished dish. He will only add piquancy and originality to it. In addition to wine and fish (700-800 g), you also need to take the following products: 2 pcs. carrots and onions, 50 g of tomato paste, garlic and other aromatic additives to taste.

1. Chopped vegetables are first fried over medium heat, then sent to them tomato paste, and all ingredients are simmered together for about 5-7 minutes. After that, wine, salt, garlic (granulated) and selected spices are added to the roasting.
2. Small thin pieces of pollock fillet are carefully dipped into the vegetable mass, and it is sent to simmer over low heat. If desired, you can pre-fry the fish until crisp. True, in this case, the dish will turn out to be more high-calorie.

To make the finished fish with vegetables more aromatic and spicy, it should be sprinkled with chopped herbs before serving. You can complement the resulting dish with any spicy sauces.

With carrots and onions in a slow cooker

The recipe for making pollock stewed with vegetables in a multicooker is a real find for every housewife. It will allow you to quickly make delicious hearty lunch, while without special efforts... A woman does not even have to constantly monitor the cooking dish, she can calmly do other important things. For such a treat you will need: 2-3 fish carcasses, 2 pcs. onions and carrots, 220 g. fat sour cream, seasonings, salt.

1. The multicooker bowl is greased with oil, after which for 10 minutes in the "Baking" mode, carrots and onions chopped in any convenient way are cooked in it. It is important to remember to stir these ingredients periodically. To add a delicate creamy touch to the dish, it is best to fry vegetables not in vegetable oil, but in butter.
2. Fish carcasses are carefully cut and washed cold water, and then cut into small pieces. Each slice needs to be salted and greased with any selected spices or aromatic herbs.
3. Pollock is laid out on top of the vegetables in the bowl of the device and poured with a mixture of water and sour cream (about 150 ml of liquid will be needed).
4. It remains to choose the "Stew" program and forget about the cooking fish for 40 minutes.

Instead of sour cream with water in such a recipe, it is also important to use heavy cream. Especially if they are homemade. Top the fish can be sprinkled with grated hard cheese. This will make the dish even more satisfying.

Oil-free pollock stew recipe

Pollock stewed with vegetables may well turn out to be a dietary low-calorie dish.

This option of treats is safely allowed to be eaten even on a strict diet. Of course, then all the ingredients will be fried without oil. To prepare this dish, you need to take: 500 g. Pollock fillet, 1 piece each. carrots, onions and red bell pepper, salt, various spices, water.

1. First of all, pieces of fish fillet are salted, pepper, greased with any spices and fried on both sides in a dry frying pan.
2. Vegetables can be added to the pollock raw or pre-softened with boiling water.
3. Chopped onions, carrots and Bell pepper laid out in a bowl with fish, filled with a small amount of warm water and stewed for 25 minutes under a closed lid.

The finished dish can be served with a sauce made from low-fat sour cream or unsweetened plain yogurt mixed with garlic.

To prepare stewed pollock with vegetables according to any of the selected recipes, it is allowed to use either any convenient frying pan, or a cauldron, a cast-iron pot, or even a glass form, which is intended for oven... If the latter option is chosen, then the temperature of stewing fish in the oven should not exceed 150-160 degrees.

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Fast and very delicious salad from cabbage and pork. A similar salad is prepared by Koreans, apparently our hostesses have spied this delicious recipe... Indeed, it is a very quick dish to prepare, and even without any special culinary experience, it is easy to prepare it. Choose low-fat pork, a shoulder blade, a sirloin will do. It is better to cut lard. Early cabbage you can simply chop, and I advise you to chop the winter one thinly, sprinkle with salt and rub it with your hands.

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Steer fry with beef soy noodles, vegetables and iceberg salad - recipe quick dinner or lunch for a busy person. It takes no more than 15 minutes to cook it, and you can feed them a couple of hungry mouths that can't wait for a tricky lunch. Stir-fry is a way to quickly fry vegetables and meat that came to us from the east. Do not be upset if the wok is not among your kitchen utensils... Plain frying pan with a thick bottom and non-stick coating will do too.

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Pollock is a fish of the cod family. V Soviet time it was undeservedly referred to as forage fish, using it as animal feed and even for fertilization. Today, pollock is quite popular in many countries, especially in China, where a lot of all kinds of dishes are made from it. In Israel, by the way, all cod fish are called "goldfish", and in Russia, judging by the price, it is also just right to recognize it as the same. Pollock in the oven is a way to use all the good things in it, and level out its relative disadvantages - dryness and lack of fat.

The baked pollock should not be dry. Therefore, our task is to flavor it with something moist, such as sauce, pouring, vegetables, cheese or something else, but always juicy.

There will be many recipes ahead, but let's start with the simplest and cheapest - with pollock pieces in a "talker". Simple, tasty and juicy.

By the way, in this way you can cook any dry fish, such as cod, navaga, haddock and even blue whiting.

So, to cook pollock, stock up on the following products:

• gutted pollock carcasses - 3-4 pcs., depending on the size;
• onion - 1 large or a couple of medium heads;
• vegetable oil for frying;
• salt, ground pepper;
• flour and water.

Progress:

1. Cut pollock, peeled from fins, viscera and black films, into pieces, salt and pepper.
2. Cut the onion into thin half rings.
3. Put pieces of fish dipped in flour on hot oil and fry in a pan with butter until a pleasant crust.
4. Put all the fried pieces into a baking sheet or the same baking pan and sprinkle with chopped onions.
5. In a small bowl, make a chatterbox, for which dilute a couple of tablespoons of flour with water until sour cream is thick, salt, pepper and add water. You should get a fairly liquid mixture, slightly salty.
6. Pour fish and onions with a chatterbox and send to an oven heated to medium.
7. See that the water evaporates, and the pollock turns out to be in a pleasant thick sauce, like jelly. It's not scary if it is a little thinner - when it cools down a little, the excess will be absorbed.

The fish prepared in this way will be 100% moist, aromatic from baked onions and delicious.

Pollock in any sauce or "fur coat" should not be overexposed in the oven, otherwise it will turn out dry.

The choice of fish is also important - for baking it is extremely important that it is fresh, that is, not frozen several times and not yellowed.

With onion and carrot marinade

Pollock fillets can be made just as well as chunks of this fish. Try baking pollock with carrots and onions.

Would need:

• pollock - 4 fillets;
• 2 onions;
• 2 carrots;
• salt and pepper;
• 300 g sour cream.

This is done like this:

1. Put a layer of onion sliced ​​into rings on a small baking sheet.
2. Put the whole pollock fillet on top of the vegetable slices.
3. Add carrots grated on a coarse grater to sour cream, salt and pepper.
4. Cover the fish fillets with this mixture.
5. We heat the oven to 180 degrees and send a baking sheet with fish into it for a quarter of an hour.
6. This dish is served with rice, mashed potatoes.

It turns out very tasty baked pollock with vegetables and sausage cheese. It is sausage - it gives a peculiar smoked taste and an unusual shade.

1. For this recipe, spread the medium-sized fillet pieces over a greased baking sheet.
2. On top of each put a tablespoon of "fur coat" (a mixture of fried onions with carrots, as well as grated cheese and mayonnaise).
3. Bake until tender, but do not dry out. This recipe is good for mackerel too.

With tomatoes and cheese in the oven

To prepare pollock fillets in the oven, purchase in advance:

• 4 fish;
• 4 tablespoons sour cream;
• a couple of tomatoes;
• two to three cloves of garlic;
• one onion;
• 50 g grated cheese.

We will cook like this:

1. Cut into pieces of fish, chop the tomatoes into thin rings across the seed pods, onion into half rings.
2. Chop the garlic with a knife.
3. Put the onion in a baking sheet, greased with sunflower or other vegetable oil.
4. On top of it, spread the pieces of fish and sprinkle them with garlic.
5. Season with salt, pepper and sour cream.
6. Put tomatoes on sour cream and cover with cheese.
7. Bake and sprinkle with herbs when serving.

Pollock fillet baked with potatoes

A hearty dinner dish is pollock with potatoes. For him, for three fish, you need to take about five or six potatoes, one large onion, three tablespoons of mayonnaise, a little mustard, salt, juice of one lemon, a little ground pepper, as well as a couple of tablespoons of butter.

Preparation:

1. In a small bowl, mix mayonnaise and softened butter, pour in the lemon juice and put in a little mustard.
2. Put potatoes cut into thin circles on the bottom of a baking sheet, greased with oil.
3. Put onion rings on top.
4. Then distribute the fish in chunks.
5. Season with salt, pepper and add the prepared sauce.
6. Bake for a little over half an hour.

Whole pollock in the oven in foil

It is aromatic and delicious to cook pollock in the oven in foil. It is baked whole, which is undoubtedly convenient.

For this dish you need a minimum of ingredients:

• a kilogram of fish without heads;
• some lemon juice and vegetable oil;
• a little chopped greens;
• salt with pepper and other fish spices, if desired.

Fish is prepared in the simplest way:

1. We clean the fish.
2. Rub it with salt and pepper, then pour in the lemon juice, mix and marinate a little.
3. Put foil on a baking sheet, brush with oil.
4. Put the whole pollock carcasses on it.
5. Chop the herbs and sprinkle them generously on the fish.
6. Cover the pollock with the edges of the foil and fix them on top.
7. We bake in the oven for half an hour, after which we unfold the foil and hold the dish in the oven for another ten minutes.

Cooking in sour cream sauce

Pollock with sour cream is a win-win option. For a kilo of headless fish, take 200 g of onions, carrots and hard cheese, 100 g each milk and sour cream, as well as parsley, seasoning for fish, salt and a little paprika. Plus a little vegetable oil.

1. Salt portions of fish, season with seasonings. Let the blanks lie for a quarter of an hour, but for now you need to rub the carrots and cut the onions into rings.
2. Grease a baking sheet with oil and lay out the fish. Spread the layers of carrots and onions on it, and then pour everything over with a mixture of milk, sour cream and paprika.
3. It remains only to bake the dish in the oven for about 40 minutes over medium heat.

Recipe for cooking in garlic and onion sauce

A simple and at the same time slightly exotic recipe for any fish, except for salmon. Pollock is also good.

We take:

• 4 fillets;
• fresh green garlic- about a bunch;
• leek stalk;
• a glass of dry white wine;
• a little vegetable oil for frying;
• Cup fish broth or diluted bouillon cube in a glass of water.

This is done like this:

1. Finely chopped garlic is fried in oil.
2. Leek, cut into rings, is added.
3. Next, fillet is added and slightly fried, cut in portions.
4. Broth is poured in and then wine. The wine will evaporate, after which the fish is extinguished for another 10 minutes.

If you need to thicken fish sauce, add a little cornmeal diluted in cold water.

We bake fish in soy sauce

You can take any fish without a head, peeled, gutted and without fins. The carcass should be blotted with a towel and placed on a piece of foil. Then pour generously with soy sauce, sprinkle with basil or parsley. You can also take dry herbs. Leave the pollock in foil to marinate for an hour, then cover with foil and send to a well-heated oven for half an hour. Remove the foil from the top and fry for another five minutes in the oven. The dish is ready!

Pollock fish cakes in the oven

Tasty diet cutlets from pollock, baked in the oven, can be given to both adults and children.

For 0.6 kg of fish fillets, an onion is taken, a little less than 100 g of heavy cream (for juiciness), one egg, 50 g of salted bacon and 50 g of semolina - it will combine all the components of the minced meat and will not let the juice leak out.

1. Make minced meat by turning fish, bacon, onion through a meat grinder, adding pepper, salt and cream (you can use milk).
2. Mix everything, add semolina and a little dried dill.
3. Put the minced meat in the refrigerator for half an hour so that the semolina swells.
4. Then you can bake the shaped patties on a baking sheet or in silicone molds, greasing them with oil and spreading the minced meat there.

Be careful with salt if salted lard is used! Add to taste, but not much.

Fillet rolls with rice

Interesting and unusual recipe suitable even for festive table like a hot dish.

For him it is taken:

• 0.4 kg pollock fillet;
• one onion;
• a couple of tomatoes;
• 200 g of cheese;
• some garlic;
• egg;
• a couple of tbsp. tablespoons of cream;
• 300 g of rice;
• spices - grated nutmeg, salt, pepper;
• Art. a spoonful of lemon juice;
• vegetable oil.

The cooking process is quite simple, although the result looks like a restaurant dish:

1. Fry lightly chopped onions in a skillet, add chopped peeled tomatoes.
2. After refueling for about three minutes, remove from the stove, put to cool. Then add three quarters of the cheese, nutmeg and finely chopped garlic to the mixture.
3. Dry the fillet with a towel and sprinkle with lemon juice. Next, put the tomato mixture on it and twist it into rolls. To prevent them from opening, chop off with toothpicks.
4. Grease the form with butter, lay out the rolls, grease on top with a mixture of the remaining cheese, egg and cream.
5. Now send the mold to the oven at 190 degrees.

In the meantime, while the dish is baking, you can boil the rice and serve it as a side dish.

Fish with cheese crust

The simplest and tasty dish prepared from a minimum of products. You need to take a lemon per kilogram of pollock, 200 g of grated cheese, 4 eggs, your favorite fish spices and parsley, flour for breading.

1. Sprinkle the fillet with spices and drizzle with lemon juice. Let it stand for half an hour, but for now you can grate the cheese, beat it with eggs and salt.
2. Dip the fillet in flour and dip well in the mixture of cheese and eggs. Fry in hot oil for five minutes on each side. Serve with any side dish.

Everyone in life has moments when you need to stick to a diet and limit yourself to fried and fatty foods. Today's dish is just a gift for such occasions. Stewed pollock with onions and carrots is a recipe for the most delicate fish, in which there are a minimum of calories and a maximum of taste and benefit.

I once gave you a recipe for a diet flounder in the oven. I hope you have already tasted this yummy :).

Today we will not need an oven, we will do everything in a frying pan. But stewed pollock with onions and carrots will nevertheless comply with all the rules healthy eating... No pre-roasting, everything is light, tender, at the same time tasty and beautiful.

Any white non-baked fish can be cooked this way.

Products for stewed pollock recipe with carrots and onions
Pollock (or pollock fillet)	700-800 grams (400-500 grams)
Carrot	2 pieces (200 grams)
Onion	1-2 pieces (200 grams)
Vegetable oil	2 tablespoons
Water or milk	50 ml
Bay leaf	1-2 pieces
Allspice peas	2-3 pieces
Salt	taste
Ground white pepper (optional)	taste
Dill greens	a few twigs

Stewed pollock with carrots and onions recipe

We clean the pollock and rinse well from the remnants of the scales.

We cut pollock into fillets. We will have pollock fillets stewed with vegetables.

When cooking fish, I always try to get rid of most of the bones. I don't like it when people at the table have to constantly pluck them out of their mouths. If this doesn't bother you, you can simply cut the fish into pieces. But cutting pollock into fillets is quite simple, and the convenience for eaters will greatly increase.

Cut the fillet into portions. My fish was large, it turned out 10 pieces. Note that the skin is best left on. This will keep the pieces in shape.

We put the fish in a bowl, salt, pepper a little, pour with one tablespoon of vegetable oil and mix. We let her stand while we are engaged in vegetables.

We clean the onion and carrots, wash them. Cut the onion into quarters into rings, rub the carrots on a coarse grater.

Pour a tablespoon of vegetable oil into a frying pan, immediately put onions and carrots, turn on medium heat and simmer, stirring occasionally, for about 7-10 minutes. The vegetables should be soft and not overcooked. Now the fire can be turned off for a while.

Half stewed vegetables remove from the pan. The remaining ones are evenly distributed along the bottom. On this vegetable "pillow" lay the pollock pieces skin side up. If the fish does not fit in one layer, put the remaining pieces on top.

Cover the fish with the second half of the vegetables. Add Bay leaf, allspice peas. Pour in 50 ml of milk or water.