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Pollock in a pan with sour cream and carrots

Skillet Pollock with Sour Cream and Carrots

Simple, quick, and budget-friendly — a family dinner for any night! Skillet pollock with sour cream and carrots comes together from everyday ingredients in almost no time. The fish turns out tender and juicy, soaked through with a tasty sauce. Add a wholesome pollock dish to your weeknight rotation.

naniki

Recipe author

Pollock in a pan with sour cream and carrots

Composition / ingredients

Servings:

Pollock (2 fish)

600

Sour cream

Onion

Carrots

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 81 % 13 g

Fats 13 % 2 g

Carbohydrates 6 % 1 g

77 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you braise pollock in a skillet with sour cream? Gather your ingredients. Thaw the fish ahead of time by moving it from the freezer to the bottom shelf of the refrigerator. Sour cream of any fat content will work.
Step 2:

Rinse the fish well, scrape off any remaining scales, and remove the innards if there are any. Be sure to take out the black membrane inside — it turns bitter once cooked. Cut off the tail and fins, then slice the body into serving pieces about 2 inches (5 cm) each.
Step 3:

Put the pollock pieces in a bowl, season with salt, and sprinkle with ground black pepper.
Step 4:

Heat a little vegetable oil in a skillet over low heat. Gently cook the diced onion in it until translucent.
Step 5:

Add the diced carrot to the onion in the pan and cook the vegetables for another 5 minutes. You can also grate the carrot on the coarse side of a grater.
Step 6:

Now it's the fish's turn. Lay the pollock pieces on top of the vegetables, cover with a lid, and braise like this for about 10 minutes.
Step 7:

Spoon the sour cream over everything and continue braising for about another 10 minutes. At the end, taste the sauce and add salt and pepper if needed. If it seems too thick, thin it with a little hot water; if it's too thin, leave the pan on the heat a bit longer with the lid off.
Step 8:

The pollock comes out soft and juicy — serve it with any side you like, spooning the sour cream sauce over the top. Enjoy!

Keep in mind that properly thawing your ingredients has a lot to do with the quality and flavor of the finished dish. For how to avoid mistakes and pick the best method, read our article on defrosting.
To keep the sour cream from curdling or separating as it cooks, stir it together with a spoonful of flour in a separate bowl first, then add it to the pan. You can substitute cream of any fat content for the sour cream. Just remember that the fat percentage of the sour cream or cream you use affects the calorie count of the dish.
Keep in mind that how you cut the carrot changes the final result: grated carrot breaks down into a purée as it cooks and blends evenly with the other ingredients, while carrot cut into matchsticks or cubes holds its shape.