Pollock marinated with carrots and onions - delicious and original recipes for a simple dish. Pollock marinated with carrots and onions - recipes with photos

Pollock marinated with carrots and onions is a dish that has not lost its popularity since the days of the Soviet Union.

Pollock meat contains all vitamins and microelements necessary for our body.

In addition to the fact that pollock is a very useful and inexpensive fish, there are practically no bones in it, which is an undoubted advantage.

Pollock marinated with carrots and onions - the basic principles of cooking

To prepare this dish, you need simple and affordable products. Despite this, marinated pollock always has a rich taste and aroma.

Fish in this way is fried, cooked in the oven or slow cooker. The main ingredients are fish, onions, spices, vegetable oil and carrots. Depending on the recipe, marinated pollock can be cooked with tomato paste, mayonnaise or sour cream.

Pollock is washed well, dried, cleaned of scales, gutted, cut off the head and tail, and removed the fins. The fish can be cut into steaks. If you don't want to bother with bones while eating, or if you are preparing pollock for a child, disassemble the fish into fillets, removing all bones.

Each piece of pollock is breaded in flour and fried in well-heated oil until golden brown.

The vegetables for the marinade are peeled and washed. The carrots are rubbed coarsely, and the onions are chopped into thin half rings. Prepared vegetables are sautéed. When they are lightly browned, pour over tomato paste, diluted in half a glass of water. Vinegar is added to boiling vegetables, salted and seasoned with spices.

Fried pollock is poured with ready-made marinade. The fish can be served immediately, or left in the refrigerator for a couple of hours.

Pollock marinated with carrots and onions will be delicious both hot and cold.

Recipe 1. Pollock marinated with carrots and onions

Ingredients

700 g pollock;

spices for fish;

a pinch of black pepper;

150 g flour;

100 ml of vegetable oil;

two pinches of salt.

Marinade

2 carrots;

3 allspice peas;

75 ml of vegetable oil;

2 carnation buds;

2 g of sugar and black pepper;

1 bay leaf;

70 g tomato paste;

1 large onion.

Cooking method

1. Clean and rinse the large onion. Shred it with thin quarter rings.

2. Remove the peel from the carrot and rub it with thin strips.

3. Heat the vegetable oil well in a frying pan. Put the carrots in it and fry for several minutes, stirring continuously. Now add the onion and continue to fry, stirring occasionally, until the fry is browned. Drain off excess oil.

4. Put tomato paste in vegetable fry. It can be replaced with mashed canned tomatoes or fresh tomato puree. Pour in about a glass of drinking water or fish broth. Mix well until the tomato paste is completely dispersed. Boil for a couple of minutes and turn it off.

5. Defrost pollock. We clean the fish from scales, gut and cut off the heads, tails and fins. We wash the pollock under the tap and cut it into portions.

6. Mix flour with spices and salt. In this mixture, we bread each piece of fish. Put the pollock pieces in heated vegetable oil and fry over medium heat until golden brown. Turn over and fry for a few more minutes. Put the finished pollock on a plate covered with napkins.

7. Place the fried fish in the marinade pan. Stir gently so that the pieces of fish are evenly covered with it. We turn on a slow fire and simmer for half an hour. It is desirable that the fish be infused for two hours.

Recipe 2. Pollock marinated with carrots and onions in a slow cooker

Ingredients

kg pollock fillet;

three carrots;

spices for fish;

80 ml tomato paste;

black pepper;

two onions;

vegetable oil - 80 ml.

Cooking method

1. Cut pollock into fillets. We carefully remove all the bones and wash them under the tap. Dry with napkins and cut into pieces. We put the fish in a bowl, salt and sprinkle with fish spices. Mix gently.

2. Turn the multicooker into the "Fry" mode. Pour in a little vegetable oil and heat it well. Put pieces of fish fillet in heated oil and fry until golden brown. Put the fried fish on a plate, after covering it with napkins to get rid of excess fat.

3. We clean and wash vegetables. Chop the bulbs into thin quarter rings. Large three carrots.

4. Put chopped vegetables in a multicooker bowl and fry everything together, adding a little oil. We fry in the same mode as fish. We cook vegetables, stirring constantly, until light ruddy.

5. We send the fried pollock fillets to the vegetables. Salt and season with black pepper. Mix gently and pour in a multi-glass of drinking water. We switch the multicooker to the "Quenching" mode. We set a timer for two hours. Serve marinated pollock with any side dish.

Recipe 3. Pollock marinated with carrots and onions in milk

Ingredients

kg of pollock;

four carrots;

black pepper;

three onion heads;

seasonings for fish;

lean oil;

150 g flour;

350 ml of milk.

Cooking method

1. For this dish, you can use both frozen and fresh fish. Rinse pollock well under running water and dry slightly. Cut out the fins and cut the fish into portions.

2. Rub each piece of pollock well with salt and put the fish in a bowl. Chill it with pepper and spices. Stir gently and leave to marinate for half an hour.

3. Chop the peeled onion heads into thin half rings. Remove the thin skin from the carrots, wash and grate coarsely.

4. Pour flour into a bowl. Put the pan on fire, pour oil into it and heat well. Dip the pieces of fish in flour on all sides and send them to fry.

5. Fry the pollock on both sides, for five minutes on each side. Then sprinkle the fish with onions so that it completely covers all the pieces. Spread the carrots on top in an even layer. Fill everything with milk, salt, season everything with pepper and spices. Cover the pan with a lid and simmer over low heat for half an hour.

Recipe 4. Pollock marinated with carrots and onions with wine in the oven

Ingredients

800 g pollock;

2 cloves of garlic;

2 carrots;

2 onions;

2 g black pepper;

30 ml of vegetable oil;

50 ml of red wine;

50 ml of tomato paste.

Cooking method

1. Peel off the thin skin of the carrots, grate coarsely or chop for Korean salads. Chop the peeled onions into thin quarter rings.

2. Put the cauldron on fire, pour in oil and heat well. Transfer the prepared vegetables to a cauldron and fry, stirring occasionally, until golden brown. Add the tomato, stir and fry for another three minutes. Pour in wine, pepper and salt. Simmer, stirring occasionally, for the same amount of time. Turn off heat and cool.

3. Wash pollock, remove scales and cut off the fins. Cut the fish into portions.

4. Lubricate the refractory mold with oil. Peel the garlic and cut into slices. Place half of the vegetable roast in a baking dish and spread out the garlic. Put slices of pollock on top of the vegetables. Cover the fish with the second half of the vegetable fry. Cover the form with a sheet of foil and send to the oven, preheated to 220 C. Bake the fish for 45 minutes. Serve with herbs and garnish.

Recipe 5. Pollock marinated with carrots and onions with sour cream

Ingredients

vegetable oil;

Marinade

two large carrots;

two large onions;

sugar - 30 g;

sour cream - a glass;

vinegar 70% - 5 ml;

mayonnaise 50 ml.

Cooking method

1. Peel large onions and chop into half rings. Place the onion in a skillet with heated oil and fry, stirring occasionally, until transparent.

2. Peel the carrots, wash and grate coarsely. Add chopped carrots to the onions and continue to fry until golden brown.

3. Add sugar, mayonnaise and sour cream to vegetables. Season with salt and vinegar. Pour in some hot water and stir. Reduce heat to low and simmer for a quarter of an hour, until carrots are soft.

4. Cut the fish into fillets and cut into slices. Mix flour with salt. Dip the pollock in the resulting mixture and fry in well-heated oil on both sides until a delicious crust.

5. Place some marinade on the bottom of the tray. Lay a layer of fish fillets on top. Pollock must be hot! Cover with a layer of marinade. In this way, lay out all the fish and marinade. Cover the tray with a lid and let the fish marinate for at least half an hour. Serve with any side dish.

Recipe 6. Boiled pollock marinated with carrots and onions

Ingredients

500 g pollock;

2 carrots;

2 g black pepper;

1 onion head;

30 ml of lean oil;

125 g of natural yogurt;

250 ml tomato juice.

Cooking method

1. Wash pollock carcasses, peel and cut into large pieces. Pepper and salt the fish on all sides. Cut the lemon in half and squeeze the juice over the pollock. Stir and leave to marinate for half an hour. Steam the fish for 20 minutes.

2. Peel the onion and chop it finely. Grate peeled carrots with long straws. Fry the prepared vegetables in heated vegetable oil until carrots are soft. Season vegetables with pepper and salt. Pour in tomato juice, stir and simmer for five minutes. At the end, pour in natural yogurt, stir again and turn off the heat.

3. Transfer the fish to a deep saucepan, pour over the prepared marinade and simmer for a quarter of an hour. Serve with a side dish or as a snack.

Recipe 7. Pollock marinated with carrots, onions, garlic and celery

Ingredients

460 g pollock;

390 ml tomato juice;

245 g dry white wine;

175 g carrots;

1 stalk of celery

2 garlic cloves.

Cooking method

1. Combine a liter of drinking water with white wine in a deep saucepan. We put the resulting mixture on fire and bring to a boil.

2. Wash pollock under the tap, cut off the fins and peel off the scales. Cut the fish into pieces and rinse again. We send the fish into a boiling mixture of water and wine and cook for three minutes. We take out the pollock and put it on a plate.

3. Finely chop the peeled vegetables. Cut the celery stalk into slices. Pass it all together in hot oil. Peel and finely chop the chives. Add garlic to vegetables and pour in tomato juice. Stir and simmer until vegetables are tender. Salt the marinade and fill the fish with it. Serve as a snack.

To add flavor to the dish, add suneli hops, bay leaves, clove buds, or a special herb mix for fish.

Before frying, season the pollock in flour so that the fish is crispy and the marinade thickens.

The dish will turn out to be tastier if you grind the carrots on a grater for Korean salads.

Marinated pollock can be served with a side dish or as a snack.

Pollock marinated with carrots and onions is a cold appetizer. Fish with vegetables turns out juicy and spicy. To cook fish under the marinade, you can fry it, or you can boil it. If you want to get a less fatty dish, it is better to boil the fish. Further, it is better to cool the fish under the marinade well, but you can also eat it warm.

Try marinated pollock and I'm sure you will love this recipe.

To cook pollock marinated with carrots and onions, prepare the foods according to the list.

Rinse pollock lightly under running water, then remove the fins. Cut the fish into large pieces.

Put the fish pieces in a saucepan, cover with cold water, add salt and bay leaf. Put a pot of pollock on the fire. Cook the fish until tender. From the moment of boiling, the fish cooked for 10-12 minutes.

Throw the finished fish in a colander and cool a little.

Peel the onions and carrots.

Cut the onion into half rings.

Add vegetable oil and onions to the pan. Put the pan on fire.

Fry the onion until soft and golden brown.

Grate the carrots on a coarse grater.

Add carrots to onions and fry for 5 minutes, stirring occasionally.

Then add tomato paste to the vegetables.

Mix everything well. Darken vegetables for a few minutes, then add vinegar and salt, mix well again. Remove skillet from heat and cool vegetables.

While we were cooking vegetables, our pollock cooled down. Separate the flesh of the fish from the bones. You can cut it into smaller pieces, but I like large pieces more, and I just tore the fish into fibers.

I used a tall bowl to cook pollock under the marinade. Place a couple of tablespoons of vegetables at the bottom of the bowl.

Then lay out the fish pieces.

Arrange vegetables and fish in layers, lightly tamping each layer.

Cover the bowl with pollock with cling film and refrigerate overnight.

Our spicy, tasty and very juicy pollock marinated with carrots and onions is ready. Bon Appetit!

Many people love sea fish. It has no bones, so it can be cooked in almost any way. Pollock is often found on our counters. Therefore, there are no problems with the purchase of this fish, and its price is not high.

And you can cook it in different ways. It is especially tasty, juicy, tender under the marinade of carrots and onions. But how to do it, it is worth considering in more detail.

Pollock marinated with carrots and onions

Ingredients	Quantity
medium-sized pollock per 700 grams -	2 carcasses
salt -	½ teaspoon
ground black pepper -	5 grams
flour -	6 large spoons
olive oil -	at your discretion
spices for fish -	Little
carrots -	2 medium
bulbs -	2 small
tomato paste -	75 gram
sugar -	1/3 part teaspoon
lavrushka -	1 leaf
Cooking time: 90 minutes	Calorie content per 100 grams: 89 Kcal

How to do it:

1. Onions must be peeled and chopped into small squares;
2. We wash the carrot root crop, clean off all the dirt and skin. We grate the vegetable with a coarse grate or cut into strips;
3. Pour vegetable oil into a frying pan, put on fire and heat;
4. Pour carrots into hot oil, stir and leave to cook;
5. A few minutes later, add the onion, mix everything and continue to fry;
6. Next, add some tomato paste. Alternatively, you can make tomato puree from fresh tomatoes. To do this, pour hot water over them and remove the skin. Then we grind them in a blender or wipe them through a sieve;
7. Pour a glass of water or fish broth, mix everything;
8. Add lavrushka, salt, black pepper to the marinade and stir. Marinade is ready;
9. Next, we start cooking fish. It should be rinsed thoroughly;
10. We clean the scales from the pollock, cut and remove the offal;
11. Cut off the head and remove all the fins;
12. Cut the fish into small pieces;
13. Pour flour on a flat plate, add salt and spices. We mix everything;
14. First, we put a brazier on the gas, pour oil and heat;
15. Sprinkle each piece of fish with a flour mixture;
16. Put pollock on hot oil and fry each side until golden brown;
17. After that, we transfer all the fish pieces to the marinade, put on low heat;
18. We simmer everything for 15 to 30 minutes, at our discretion;
19. You can serve it hot right away, but cold this dish will be much tastier;
20. It is best to put the pan in a cold room for 2-3 hours, you can overnight.

How to cook pollock with carrots and onions in a slow cooker

What products are required:

• a kilogram of pollock fillet;
• 2-3 pieces of carrot root vegetables;
• tomato paste - 80 grams;
• two onions;
• vegetable oil - 100 ml;
• seasonings to your taste;
• salt to your taste;
• a few pinches of ground black pepper.

It will take 3 hours to cook.

Caloric content - 82 kcal.

Cooking rules:

1. The fish must be thoroughly rinsed under cool water;
2. Next, we clean the pollock from the scales, cut and take out the giblets;
3. Cut into medium pieces, sprinkle with spices, salt, ground pepper;
4. We put the multicooker in the "Baking" or "Frying" mode, add vegetable oil and heat;
5. Put pieces of pollock in the heated oil and fry the wasps on all sides. All pieces should turn rosy;
6. We take out the pollock on a plate;
7. Remove the skin from the bulbs, cut into small pieces;
8. We wash the carrot roots, peel off the entire skin;
9. Carrots must be rubbed on a coarse grater or cut into thin strips;
10. Pour vegetable oil into the multicooker bowl, heat it up in the "Frying" or "Baking" mode;
11. Sprinkle onions and carrots on hot oil, stir;
12. Fry the vegetable slices until golden, and do not forget to stir;
13. After that, add tomato paste to the vegetables, mix and leave to fry for 10 minutes;
14. Next, we spread the fried pieces of fish to the vegetables;
15. We add salt to everything, season with spices;
16. Fill in 200 ml of hot water, change the mode to "Quenching";
17. Cooking marinated fish for 2 hours;
18. Serve ready-made pollock with marinade with any side dish.

Oven baked fish

Ingredients for cooking:

• 800 grams of pollock;
• two carrot roots;
• bow - two heads;
• olive oil;
• tomato paste - 50 grams;
• 50 ml of water or red wine;
• table salt to your taste;
• a little ground black pepper;
• 2 cloves of garlic.

It will take 1 hour and 30 minutes to cook.

Calorie content - 81 kcal.

Cooking process:

1. Carrot roots are washed, cleaned of dirt and skin;
2. Rub the carrots with a coarse grater or chop them into thin strips;
3. Remove the peel from the onions, cut the onions into half rings;
4. In a cauldron, you need to pour vegetable oil and mix it with gas;
5. We fall asleep carrots, onions and leave to fry;
6. Stir the vegetable slices periodically, cook until golden brown;
7. Put tomato paste to the vegetables, mix;
8. Fry vegetables with tomato for 5-7 minutes;
9. Pour wine or water, simmer everything for 5 minutes;
10. The finished sauce can be removed from the stove;
11. Next, the fish needs to be washed, cleaned of scales;
12. We cut the pollock and take out all the giblets;
13. Cut off fins, head;
14. Cut the fillet into portioned pieces;
15. The bottom of the baking dish must be greased with vegetable oil;
16. We spread half of the vegetable marinade on the bottom;
17. Peel and cut the garlic into thin slices. We spread the vegetables on top;
18. Next, put the fish slices;
19. We spread a layer from the remaining vegetables;
20. We remove the form with vegetables and fish in the oven and leave to bake for 45 minutes;
21. We bake at a temperature of 220 degrees;
22. We take out the finished fish from the oven and serve it to the table.

1. It is better to pre-marinate the fish in spices and leave to stand for about 1 hour. As a result, it will turn out juicy, tender, fragrant;
2. It is not possible to stew fish in a marinade for a very long time; with a long stewing, it can disintegrate into pieces;
3. You can serve this treat with boiled potatoes, rice, buckwheat, stewed vegetables.

Pollock marinated with carrots and onions will be a great treat, both for a daily menu and for dinner with guests. Done right, you can end up with a great dish that you and your family will love.

Several decades have passed since the collapse of the "indestructible", and this dish continues to exist rapidly, and even from time to time appears on the menu of many modern families. So I decided to remember him. Dry pollock under a spicy marinade of carrots and onions becomes tender, soft, literally melts in your mouth and turns into an incredibly tasty treat. But it was served on the festive table in the distant 70-80s! And this is strange, considering that the mother "soviet" classics are prepared without the use of expensive or scarce products. The housewives, inexperienced in delicacies, simply "molded from what was." And, of course, we have achieved success. The recipes, of course, are different. Here's my interpretation.

What we will cook from:

For the basics:

For the marinade:

How to cook pollock with carrot and onion vegetable marinade:

Peel and rinse the large onion. Chop the rings into small cubes or quarters.
Remove the skin from the carrots. Grate the orange vegetable on a coarse grater or cut into thin strips.
Heat vegetable fat well in a skillet. This is very important because in cold oil the vegetables will be stewed, not fried. And the dish will end up being too greasy. Add the carrots first. While stirring, fry it for a few minutes.
Add onions.
Brown the roast well, stirring the contents of the pan. Excess oil can be drained.
Add tomato paste. You can use fresh tomato puree instead. To prepare it, take 500 g of tomatoes. Blanch by tossing them in boiling water. Peel off. And then interrupt with a blender or pass through a meat grinder. The seeds can be disposed of with a fine metal sieve. But it is better to cook pollock marinated with fresh tomatoes in season. Winter "overseas" tomatoes, for my taste, plastic and fresh. Instead, it is better to take canned tomatoes in their own juice. If there is not enough tomato acid, pour vinegar into the dish (preferably apple or wine, but table vinegar will do). A tablespoon, I think, will be enough.
Add about a glass of clean water or broth (fish or vegetable). Toss the paste with the liquid, carrots and onions, the pollock marinade is ready.
Now take care of the fish. It should already be thawed (if necessary). Scale the fish, gut, cut off the fins and heads (if any). Cut into portions. I know that some housewives prefer to cook pollock fillets under marinade. Therefore, if you have time, you can remove the bones. Fortunately, there are very few of them.
Mix flour with salt and spices. Sprinkle the fish slices in this mixture. Due to it, pollock will acquire a golden crust when frying, and the carrot and onion marinade will thicken.
Put the fish in hot vegetable oil. Cook over medium heat until golden brown.
Turn over and cook for a few more minutes. Transfer the finished fish to a stack of paper towels to absorb excess fat.
Place the sautéed pollock in the marinade. Stir gently so that the pieces are under the tomato and vegetable mixture. Place the skillet on low heat. Simmer for 10 to 40 minutes. I do not languish for long. So the fish remains intact, dense, but tender and tasty.
In principle, you can serve right away. But the dish tastes much better when chilled. And not just cooled down. It is advisable to let the fish brew in a cold place for several hours. And better - nights.

Have a nice fish day!

Step-by-step recipes for making pollock marinated in various ways

2018-01-22 Natalia Kondrashova

Grade
recipe

20371

Time
(min)

Servings
(people)

In 100 grams of finished dish

9 gr.

4 gr.

Carbohydrates

6 gr.

85 kcal.

Option 1: The classic recipe for making pollock with marinade

Classic marinated pollock - these are pieces of fish stewed under a "fur coat" of carrots and onions with the addition of vinegar. This dish is easy to prepare and the process will take no more than an hour.

Ingredients:

• pollock carcass;
• bulb;
• carrot;
• juicy tomatoes or mashed potatoes;
• flour;
• table vinegar 3%;
• sugar;
• salt;
• seasonings;
• frying oil;
• boiled water.

How to cook classic marinade pollock

Rinse the fish and cut it into pieces, then rub it with a mixture of salt and seasonings.

We heat vegetable fat in a frying pan and fry the pollock pieces in it, having previously rolled them in flour.

We clean the onion and carrot, rinse it under the tap, chop it and send it to fry in another pan, seasoning with salt and sprinkle.

Shred the washed tomatoes and put them in the fry, then sprinkle the mass with a little sugar and pour in a few tablespoons of vinegar. We continue cooking for a short while.

We put the pieces of fish in a container with thick walls, place the frying on top, level, add a little boiled water if necessary and simmer over low heat under the lid.

Since all the components are stacked ready-made, it is not worth keeping pollock on fire for a long time under a marinade of carrots and onions, it is enough to wait for the liquid to boil, and after a few minutes remove the container from the burner.

Option 2: A quick pickled pollock recipe

To save time on cooking pollock under the marinade, it is better to use not a carcass, but a fish fillet, which you do not need to fry beforehand.

Ingredients:

• pollock fillet;
• bulb;
• carrot;
• tomato puree;
• lemon;
• table vinegar 3%;
• granulated sugar;
• salt;
• seasonings;
• odorless fat;
• boiled water.

How to quickly cook pollock in a marinade

We wash the fish fillets, wipe them with a towel and cut into slices, then spread with a mixture of salt and spices, pour with lemon juice and leave to soak.

We wash the peeled onion in running water, cut into half rings and put in a bowl, sprinkle with granulated sugar. Pour 3% vinegar on top and leave the onion to marinate.

We plan the peeled carrots on a grater, put in a frying pan and simmer until soft, and then add the pickled onion, tomato puree and continue cooking for a short while, sprinkling the mixture with salt and seasonings.

When the frying is ready, put 1/2 part of it in the stewing container, place the fish slices on top, and then cover them with the remaining vegetable mixture.

Pour some boiled water into the dish, close the dish with a lid and simmer until the fish is ready.

Marinated pollock can be served without garnish by placing vegetable slices on the table and decorating the dish with herbs.

Option 3: Pollock marinated in Chinese

In order to marinate the fish, you can use soy sauce, and pour the vegetables with rice vinegar for a while before frying.

Products:

• pollock fillet;
• carrot;
• salt;
• seasonings;
• granulated sugar;
• rice vinegar;
• soy sauce;
• cooking oil;
• some boiled water.

Step by step recipe

We clean the onion and carrot and rinse thoroughly in cool water.

Shred the onion in half rings, and three carrots on a grater, using the attachment to get thin and long "shavings", then put the ingredients in a bowl, sprinkle with sugar, pour rice vinegar and let stand.

Cut the washed pollock fillet into pieces, put it in a deep bowl and fill it with soy sauce. The fish should be marinated for at least a quarter of an hour.

We transfer the pickled vegetables to the pan, pour in the vegetable fat, salt and pepper the mixture, and then fry.

Put the fish on the onion-carrot pillow, top up with boiled water and simmer under the lid until the pollock is ready.

Serve this dish to the table hot, sprinkling abundantly with finely chopped herbs of any kind: parsley, dill, cilantro or basil. You can complement the fish with a side dish of stewed rice.

Option 4: Pollock marinated with mushrooms and sour cream

In order not to need to come up with a side dish for pollock under the marinade, you can supplement the fish with mushrooms. And sour cream will make the dish especially tender.

For cooking you will need:

• pollock carcass;
• fresh mushrooms of any kind;
• onion;
• carrot;
• sour cream;
• table vinegar 3%;
• salt;
• pepper;
• spices for fish;
• Wheat flour;
• vegetable fat;
• boiled water.

How to cook

Shred the pollock carcass into pieces, wash, rub with a mixture of salt, pepper and suitable seasonings, then roll in wheat flour and fry in vegetable fat until tender.

We cut off the stalks of the mushrooms, wash them, cut them and put them in a frying pan.

We clean the onions and carrots, finely chop and send to the mushrooms, sprinkling the mixture with salt, spices and pouring in a little vinegar.

When the mushrooms and vegetables have softened, add sour cream to the frying, mix thoroughly and remove from heat after a couple of minutes.

We put pieces of fish in a dish for stewing, put a fry on top, level it, add some water and simmer for a while.

Serve pollock marinated with mushrooms and sour cream to the table hot, complementing the dish with herbs and fresh or canned vegetables.

Option 5: Pollock with vegetables and wine marinade, baked in the oven

So that you do not have to constantly monitor the cooking process, you can make pollock in the oven, using dry white wine as a marinade, which will give the dish a unique taste and aroma.

To create a dish you will need:

• pollock fillet;
• onion;
• carrot;
• Bulgarian peppers;
• juicy tomatoes;
• dry white wine;
• wine or table vinegar;
• salt;
• granulated sugar;
• suitable seasonings;
• a small amount of boiled water.

Step by step recipe

Cut the washed fish fillet into slices, put it in a bowl and fill it with dry white wine. It is better to keep the pollock in this marinade longer so that it has time to properly soak.

We free the onions from the husks, peel the carrots, remove the stalks and seeds from the peppers, wash the fruits in running water.

We plan onions and bell peppers in half rings, chop the carrots on a coarse grater, and then send the components to stew in heated fat.

Pour boiling water over the tomatoes, then remove the skins from them and turn them into puree using a grater or blender.

Add chopped tomatoes to the frying, sprinkle the mass with salt, sugar, spices, pour in wine vinegar and fry for a short while, after which we remove the dishes from the burner.

Put half of the frying in a fireproof dish, place the fish on top, sprinkle with salt and spices, and put the rest of the vegetable mixture on top of it.

Pour in a little boiled water and send the dish to bake for half an hour, after which we remove the container from the oven.

Prepared marinated pollock, baked in the oven, lay out on portioned plates, sprinkle with herbs and serve for dinner.

The advantage of these dishes is that they can be cooked both on the stove and in the oven, adding various ingredients to the pollock and using table, wine, apple or rice vinegar, and soy sauce as a marinade. And if you combine fish with a lot of vegetables, it will eliminate the need to make a side dish.