Pollock is a tasty and relatively inexpensive fish. It contains many useful elements that are simply necessary for the human body. Therefore, it should be regularly included in your diet.

There are many options for cooking this type of fish, and today I will share one of them. Pollock goes well with vegetables, so the dish turns out to be harmonious, very tasty and satisfying. Served hot with a variety of side dishes.

To cook pollock with onions and carrots in a pan, prepare the products according to the list for the recipe.

Cut the peeled onion into half rings, grate the carrots on a medium grater. Put in a frying pan heated with vegetable oil.

Fry the vegetables until golden brown, stirring occasionally.

If the fish is frozen, leave it at room temperature to melt the ice. Remove the remains of the insides and the black film. Rinse well under cold running water. Trim the fins and cut the fish carcass into portions. Salt and pepper to taste.

Roll each piece in flour and fry until golden brown on both sides, using a separate pan for this.

Put the fried fish on top of the vegetables. Add bay leaf, some salt, black peppercorns and water.

Cover and cook pollock with onions and carrots in a pan over low heat for 15 minutes from the moment of boiling.

Delicious pollock with onions and carrots is ready. Serve it hot. Boiled rice or mashed potatoes are perfect as a side dish.

Bon appetit!

Pollock- inexpensive and very tasty fish, from which you can cook many different dishes. The most common way to prepare it is, of course, a simple frying in flour. But besides this, delicious meatballs, pates, casseroles are obtained from it. Pollock is very tasty in stewed and baked form. There are several options for baking it. For example, you can bake it with vegetables. From vegetables, onion, zucchini, eggplant, tomatoes, carrots go well with tender fish.

Today I will show you how quickly and tasty you can stew. The dish turns out to be low-calorie, so you can use it during those fasts when it is allowed to eat fish, as well as on fasting days. The average calorie content of the finished dish does not exceed 80-90 kcal. per 100 gr.

Ingredients:

• Pollock carcass - 1 pc.,
• Onion - 2 pcs.,
• Carrot (medium size) - 3 pcs.,
• Tomato sauce - 2 tbsp. spoons,
• Spices - 5-10 gr.,
• Salt to taste
• Vegetable oil (sunflower)

Pollock in the oven with carrots and onions - recipe

The pollock carcass must be used frozen. This makes it easier to prepare and cut into even pieces. First, cut off all the fins. Then cut open the belly. Take out the insides. As a rule, there are not many of them. Remove the black film on the inner walls of the abdomen. Rinse the fish with cold water inside and out. Dry with napkins. Cut into slices 5-6 cm wide.

Peel onions and carrots. Onion cut into half rings.

Grate carrots for Korean carrots.

Put the prepared carrots and onions in a pan with vegetable oil.

Simmer for 3-4 minutes. Carrots should be soft, but not overcooked.

After that, add tomato sauce, salt and spices to the vegetables. Adjust the amount of tomato sauce and spices to your liking. If you want it spicier, add more. Sometimes I add homemade to carrots and onions for spiciness. You can add 1-2 teaspoons.

Stir vegetables, stew them for another 2-3 minutes.

Put the pollock pieces in a baking dish. Salt lightly.

Put the carrots and onions on top of the fish. In the event that you cook not one, but 2-3 fish carcasses. Increase the amount of onions and carrots accordingly and layer fish with vegetables.

Cover the form with a lid, if it is not provided, then just wrap it with foil. So the fish will turn out juicy. Put it in the oven. The oven must be preheated to 180C. Pollock in the oven with onions and carrots should bake for 20-25 minutes.

Stewed fish in this way is well suited to many side dishes, for example, rice, potatoes, buckwheat. The dish is served hot, immediately after preparation, but can also be consumed cold. After cooling, stewed pollock tastes like canned food in tomato sauce. By this principle, you can cook not only pollock, but also other marine fish. In addition, the use of ready-made fish fillets is also allowed, then the cooking process will be even faster. Enjoy your meal.

This fish can be prepared in many ways. But one of the favorite options for many housewives is stewed pollock, a recipe with onions and carrots of which we suggest you take note. This is another simple, but nevertheless quite sophisticated way to “figure out” delicious food in a minimum of time.

Despite the lack of a pronounced taste, pollock is a very popular dish on the tables of Russians. Fish goes well with vegetables, herbs, sauces and spices, and if desired, a wide variety of dishes can be prepared from it.

Stewed pollock with onions and carrots is especially good. It turns out very juicy, fragrant and bright in taste thanks to simple ingredients that are always at hand. Well, if we talk about the benefits, then eating such fish at least 2 times a week helps the body get the amount of phosphorus, potassium, iodine and fluorine it needs.

Fish prepared in this way retains a maximum of useful substances and trace elements. This dish is very well complemented by a side dish of mashed potatoes with fresh herbs.

Ingredients:

• 1 kg of pollock (about 4 medium carcasses);
• 3 large onions;
• 3 carrots;
• 30 ml of odorless vegetable oil;
• 1 st. water;
• salt pepper.

Cooking:

1. Cut the prepared fish carcasses into portions.
2. Grate the carrots, chop the onion into cubes or half rings.
3. Heat 30 ml of oil in a deep dish and fry the slices (about 2 minutes on each side). As a result, a crust should form, which will not allow the fish to fall apart.
4. Fry the carrots and onions too and add to the contents of the dish. Salt and pepper all ingredients.
5. Pour into the fish 1 tbsp. warm water, bring to a boil, reduce heat to medium, cover and simmer for about 40 minutes.

Juicy fish in a creamy sauce

The fish turns out to be very juicy and fragrant, while the more onions and carrots you use, the tastier you will get the “main character” of the dish.

Ingredients:

• 2 medium pollock carcasses;
• 2 onions;
• 3 carrots;
• heavy cream;
• salt.

Cooking:

Tender pollock fillet

To prepare this dish, it is best to use a cauldron or a thick-walled pan. This will reduce the time by almost 2 times.

Ingredients:

• 700 g pollock fillet;
• 3 onions;
• 4 tbsp. l. flour;
• 2 carrots;
• 3 sweet peppers (optional)
• salt, pepper to taste;
• 4 tbsp. l. tomato paste;
• 50 ml vegetable oil, odorless.

Cooking:

1. Dip the fish fillet in flour. Do not regret flour.
2. Heat the pan and fry the fish pieces until golden brown to keep them juicy and tender.
3. Separately fry the carrots and onions.
4. Put the fillet fried to a crust, sautéed vegetables, pepper cut into strips, and tomato paste diluted in half a glass of warm water in a saucepan.
5. Reduce the fire to a minimum, cover the dishes with a lid and simmer for at least 20 minutes.

Pollock in Algerian

The basis of the dish is the traditional Algerian marinade - chermula, which goes amazingly well with fish compositions. It includes very fragrant spicy herbs, garlic, cumin and other ingredients that together make the taste simply amazing.

Ingredients:

• 2 tsp chermulas;
• 25 ml of wine vinegar;
• 400 g of pollock;
• 300 ml of water;
• 2 cloves of garlic;
• 200 g of onions (it is better to use red lettuce varieties);
• 200 g carrots;
• 250 g of tomatoes;
• ¼ st. finely chopped parsley;
• 45 ml of olive oil;
• salt.

Cooking:

1. Prepare the fish marinade: add parsley, oil, crushed garlic, vinegar to the charmula and beat everything well with a fork.
2. In the finished marinade, immerse the fish cut into pieces and soak it for half an hour.
3. Fry chopped onions and grated carrots together until golden brown, then add sliced ​​​​tomatoes and pour in water.
4. Stew the vegetables for 5 minutes and spread the pollock along with the marinade.
5. Close everything with a lid and simmer over low heat for about half an hour.

Fish prepared according to this recipe is a great alternative to fried pollock. The dish is very tender, very fragrant and incredibly beautiful.

Ingredients:

• 1 kg of pollock;
• 1 carrot;
• 1 onion;
• 200 g of mayonnaise;
• 100 g of water;
• Bay leaf;
• 10 black peppercorns;
• salt.

Cooking:

1. Cut the washed fish into pieces and salt.
2. Cut carrots into thin circles, onions into rings and half rings.
3. Pour oil into the pan and distribute circles of carrots and onions, put pieces of pollock on top.
4. Dilute mayonnaise in warm boiled water and fill it with fish and vegetables. Close the lid and simmer on the smallest fire for 20 minutes.
5. After this time, add a couple of bay leaves, peppercorns and simmer for another 20 minutes.

As many people know, fish is a very healthy product, but not every housewife can boast of knowing a large number of fish dishes. Write down another fish recipe in your piggy bank, and you will not regret it. Due to the availability of pollock, it is often on our tables, but most often fried. I propose to bake it, but not just like that, but with carrots, onions and mayonnaise. The dish comes out juicy, tasty and everyone will like it. To make your family's menu more diverse, include not only meat, but also more fish, and I'll tell you the recipe now. And so, let's start cooking pollock in the oven, a recipe with a photo with carrots, onions and mayonnaise is simple and quick to prepare. I also really like this one too.

Required products:

- carcass of freshly frozen pollock - 400 grams,
- carrot - 1 pc.,
- onion - 1 pc.,
- garlic - 1-2 cloves,
- tomato paste - 1.5 tablespoons,
- mayonnaise - 2 tablespoons,
- ground pepper and salt - optional,
- water - 50 grams,
- vegetable oil - 30 grams.

How to cook with a photo step by step

Before baking in the oven, I defrost the fish, then I wash it, clean it: I cut off the fins, take out the insides. Then I cut the pollock into medium-sized sticks.




For a vegetable pillow, I take carrots, onions and garlic. I rub carrots on a grater, cut onions and garlic into small cubes. I pour a little vegetable oil into the pan, I start frying the vegetables.




I pour in a little water, add tomato paste and simmer everything over low heat, after 10 minutes the vegetables are ready, remove from heat.






I put a vegetable pillow in a baking dish in the oven, put pieces of fish in it. Salt the fish in front of these, pepper if desired.




I water the fish with mayonnaise. It is convenient for me to water the dish with a net. I put pollock baked in the oven. 180C is suitable for baking, I put the mold in the oven for 30 minutes. Since my oven wasn't on beforehand, 30 minutes is a good time. I used a glass form that cannot be immediately put into a hot oven. I put the form in the oven, and then just turn it on.




I serve baked pollock in mayonnaise to the table. If after cooking you still have a fish, then you can cook more

Fish is one of the most beloved products of the inhabitants of our planet.

She has even more connoisseurs than meat.

Sea fish is especially held in high esteem.

Firstly, it contains an abundance of useful substances and vitamins. Secondly, sea fish dishes are tasty and dietary at the same time, which do not create problems for the stomach.

The representative of the Pacific waters pollock has won its place on the dining table for a long time and firmly. In terms of taste, it is inferior to more expensive types of fish, but its nutritional value is high.

Good dishes are prepared from pollock. And they can decorate any table. Especially pleasant taste of pollock with onions and carrots. It is one of the healthiest food compounds and is recognized not only by consumers but also by nutritionists.

Pollock with onions and carrots (oven, stewed, baked) - general principles of cooking

Pollock is a nutritious and dietary product. Sold in stores and markets in frozen form: carcasses with and without heads, fillets. The choice of fish must be approached responsibly, as a stale product will spoil not only the dish, but also the mood.

First of all, you need to look at the thickness of the ice crust. Its mass should be no more than 4%, and the thickness - no more than two centimeters.

There should be no damage on the carcass, and the color of the meat should be white and clean without yellowish tints.

Stale fish can be distinguished immediately by the smell, even if it is frozen.

When buying pollock in a store, it is imperative to evaluate not only the appearance, but also the storage conditions, the integrity of the package and the shelf life.

Before cooking, defrost the fish, clean the abdomen and trim the fins. Then wash under running water. If there is caviar, then it is baked together with pollock.

Vegetables are cut into strips, cubes, arbitrarily - depending on the method of cooking.

The dish can be fried in a pan, stewed and baked in a mold, in heat-resistant dishes or in pots.

Pollock is prepared with the addition of lemon juice, pepper, lavrushka, tomato paste, vegetable oil, sour cream, soy sauce and even wine.

1. Pollock with onions and carrots in the oven

Baked fish is a light and dietary dish. Therefore, it can be prepared not only for lunch, but also for dinner.

Two fish carcasses.

50 grams of tomato paste.

Two cloves of garlic.

0.100 liters of red wine.

A mixture of peppers, salt.

Using a Korean carrot grater, chop the carrots.

Cut the onions into several pieces and separate the feathers.

Place the vegetables in a deep saucepan and fry. Load the tomato paste, mix.

We add wine. Salt, pepper. We fry until half cooked.

We cut the fish along the spine in layers.

Preparing the baking dish. Pour vegetable oil on its bottom. We load half of the vegetables. Cut the garlic into four pieces and pour over the carrots. Place layers of pollock on top.

Pour the rest of the vegetables on top of the fish.

Cover the form with a large piece of foil. We load into the oven for three quarters of an hour (220 degrees).

Ready fish is served with herbs. Pollock can be eaten both hot and chilled.

2. Pollock with onions and carrots stewed

The finished dish carries the aroma far beyond the kitchen and makes you want to quickly eat at least a piece.

A mixture of peppers, salt.

Tablespoon of sour cream.

Cut the fillet into small pieces and transfer to a bowl. Pepper, salt and mix well.

Roll each piece generously in flour and fry on both sides. Transfer to a plate with napkins.

We cut vegetables: onion into half rings, carrots into cubes. Tomatoes are freed from the peel and mashed.

Fry onions, add carrots. Lightly salt, pepper and simmer until cooked with constant stirring. Sunflower oil is poured only at the beginning of the quenching. Next, water is added.

Throw in the tomato and sour cream. We mix.

Pour some of the vegetables into a bowl. Place a ball of fish on top. We alternate layers, at the top there should be carrots and onions. I put a couple of laurels.

Pour vegetables and fish to the brim with hot water. It must cover the products completely. Simmer for thirty five minutes. Remove the lid and stir.

3. Pollock with onions and carrots baked in pots

An easy way to cook tender and dietary fish. The dish is tasty and fragrant. Suitable for a nutritious yet light dinner.

Carrots and onions - one each.

50 grams of Vologda butter.

Cut pollock carcasses into pieces.

Cut the onion and carrot into cubes.

Cover the bottom of the pot with onions, put a carrot on top. Put four pieces of pollock on vegetables. Pour in soy sauce to taste and pepper.

Sprinkle fish with onions and carrots. Put in a small piece of butter. Add half a glass of water.

Close the pots with a lid and bake for forty minutes (180 degrees).

4. Pollock with onions and carrots under the marinade

The dish should be consumed cold. Fish soaked in marinade is tasty and nutritious.

Three medium carrots.

50 grams of flour and granulated sugar.

One st. l. 6% vinegar

50 grams of tomato paste.

Seasoning for fish.

Mix flour and salt in a bowl. Cut pollock into small pieces, roll in flour and fry in vegetable oil.

Put pollock on a plate. Separate each piece from the bones. Place in a shallow container.

Cut carrots and onions. We send vegetables to the pan. Add tomato paste. Add water instead of oil. Simmer until ready.

Transfer the vegetables to a bowl and prepare the marinade. Add vinegar. Sprinkle with fish seasoning and sprinkle with sugar. We mix.

We spread the vegetable mass on top of the pollock. We leave the dish for an hour, so that the fish is saturated with marinade.

5. Pollock with onions and carrots and soy sauce

The fish is ruddy and juicy. The soy sauce gave her a salty taste, and the carrots gave her a little sweetness.

4 tbsp. l. soy sauce.

Two st. tablespoons of fat sour cream.

Cut the fish in half. We move it into a deep bowl.

Cut the carrot into thin strips.

Cut the onion into half rings and divide into separate feathers.

Pour into a bowl for pollock. We also add carrots to this.

Pour soy sauce into a bowl and add sour cream. Sprinkle with pepper mixture. Stir to make a sauce. Pour over fish and vegetables and stir again. If salt is not enough, you can add.

Cover the dishes and put in a cold place for two hours.

We take out the fish, roll in flour and fry in any vegetable oil until half cooked.

We fall asleep with onions and carrots, pour the rest of the marinade and continue to cook for another fifteen minutes.

Ready fish can be eaten with chopped tomatoes and cucumbers. It's good to boil some rice.

6. Pollock with onions and carrots in tomato cream sauce

Cooked in a sour sauce of tomato juice and cream, the fish is tasty and tender. We supplement pollock with onions and carrots, and a full dinner is ready!

200 ml 10% cream.

100 grams of flour.

Ch. a spoonful of sugar.

Cut the peeled pollock into centimeter pieces, roll abundantly in flour.

Fry the fish until half cooked.

Cut tomatoes and onion into small pieces.

Cut carrots into straws using a vegetable cutter.

Fry the onion until half cooked, then add the carrots and fry, not forgetting to stir, until cooked.

Transfer pollock to a heat-resistant dish, pour carrots and onions on top. Put laurel.

Pour cream into chopped tomatoes, add sugar. Salt and pepper. Mix.

Pour over fish and spread evenly. Bake for half an hour (200 degrees).

Put the fish on a beautiful plate and sprinkle with dill. Put roasted vegetables next to each piece.

7. Pollock with onions and carrots in semolina

Pollock in a semolina "fur coat" is tender and soft. Vegetables fill the dish with freshness and aroma. It is appropriate at any time of the day. An attractive and nutritious dish for those who love fish, as well as stewed vegetables.

Carrot and onion head - one each.

Cut the clean and cleaned fish into 1.5 cm pieces. Season with salt and pepper.

Roll each piece in semolina. Fry in a hot pan on both sides. It is necessary that the semolina stick to the fish. To do this, four minutes is enough to fry each side. The fish is fried in batches.

Pollock put in a deep saucepan and pour a glass of hot water. It should be steamed for about fifteen minutes so that the semolina is boiled soft and soaked with fishy taste.

Cut vegetables into cubes. Mix pepper, eggplant, zucchini and onion. Salt and pepper.

Send carrots to a hot pan, fry for a few minutes. Then add a mixture of eggplant, zucchini, pepper and onion. Simmer for ten minutes. Pour the contents of the pan into a saucepan with pollock. Cook for another ten minutes.

The dish is ready. You can set the table and serve.

8. Pollock with onions and carrots under a cheese crust

The dish is simple, but with a twist: the combination of cheese and mayonnaise warmed up in the oven will give pollock with onions and carrots an exquisite taste.

Carrots and onions - four pcs.

Art. a spoonful of lemon juice.

0.200 kg of hard cheese.

Cut the fillet into pieces, dry with a napkin and arrange on a large plate.

Salt and pepper. Sprinkle each piece with lemon juice.

Cut vegetables randomly.

Fry the onion in sunflower oil. Add carrots and fry for another five minutes.

Lay out the layers alternately in the form: vegetables, fish. Below and at the very top should be onions with carrots.

Drizzle with mayonnaise and sprinkle with grated cheese.

Bake in the oven for thirty-five minutes (180 degrees).

It is advisable to work with fish with gloves, then you will not have to wash your hands for a long time from an unpleasant and corrosive smell.

Pollock can be quickly thawed in the microwave. But it is better if it thaws itself at room temperature.

Carrots are rubbed on a regular grater, cut with a knife or chopped with a vegetable cutter. But if a Korean carrot grater is used, the product will turn out tastier.

The sour cream present in the recipe can be replaced with fermented baked milk or natural yogurt with a high percentage of fat content.

If there are fresh tomatoes and tomato paste, you need to choose tomatoes. It's much tastier and healthier.