Pollock Fillet with Vegetables in the Oven
A simple dish that's tasty and good for you! The recipe is so easy that even a beginner can pull it off. It pairs well with potatoes, rice, or vegetables.
Cooking method
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Step 1:
Cut the onion into half rings, grate the carrot on the coarse side of a box grater, and cut the celery into small cubes.
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Step 2:
Cut the pollock fillet into medium pieces. Grease a baking dish with vegetable oil. Lay the fillet in it and season with salt and pepper.
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Step 3:
Sauté the vegetables in vegetable oil until half-cooked, then add the tomato paste, salt, and pepper. Cook for a few minutes, add a splash of water, cover, and simmer for 5 minutes.
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Step 4:
Spread the vegetables over the fish fillet. Bake at 350°F (180°C) for 25–30 minutes. If the vegetables start to brown too much, cover the top with foil. Garnish with parsley to serve.
- Incredibly easy to make, yet so tasty — and, best of all, good for you! Pollock cooked this way turns out especially tender and juicy. It's perfect with sides like rice or potatoes, and even just a vegetable salad alongside is delicious.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Celery stalk - 12 kcal/100g
- Pollock fillet - 72 kcal/100g
