Pollock with mustard baked in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake pollock fish in mustard sauce in the oven? Prepare the fish and all other necessary products. If you have frozen pollock, then take it out of the freezer in advance and leave it at room temperature until it thaws completely. The recipe used fresh fish, so the cooking time is indicated without taking into account defrosting. Clean the fish from the scales, remove the insides, cut off the heads. If desired, you can remove the tails and fins.

2. Step 2:

   

   Prepare mustard marinade and sauce, whoever calls it. Which mustard is better to use? Mustard of medium sharpness or not sharp is well suited for the recipe. Adjust the amount of it to your liking. I took at the rate of 1 teaspoon with a slide per one carcass of fish. Add a pinch of salt, dried oregano and ground allspice to the mustard. Mix everything well, the salt crystals should dissolve.

3. Step 3:

   

   Dry the fish with paper napkins so that there is no excess moisture on it. Coat the pollock with mustard marinade on the outside and inside. Leave this way for 10-15 minutes.

5. Step 4:

   

   At this time, peel the onion and garlic, rinse. Cut the onion into rings, half rings or cubes, as you like. Chop the garlic into small fragments or slices. Put an even layer of onion on the bottom of the baking dish, sprinkle with chopped garlic on top. Pour a small amount of vegetable or olive oil on top, pepper if desired.

6. Step 5:

   

   Lay the fish carcasses on top of the onion. I really like baked cherry tomatoes with fish, so if they are available, then I definitely add a few pieces of tomatoes to the mold before baking.

7. Step 6:

   

   Send the mold to the oven, turn on the "top-bottom" mode, set the temperature to 180-220 degrees and bake for about 30 minutes. Next, turn on the "grill" or "convection" mode and leave the fish in the oven until golden brown (for 5-7 minutes). Ready, before serving, sprinkle the pollock with the juice of a freshly squeezed lemon.