Pollock up your sleeve

1. If the fish fillet is frozen, it does not need to be defrosted before cooking. It is enough just to put the fillet under a stream of cold running water and hold it for a few seconds. Let the top thin layer of ice go away. The prepared fillet is thoroughly dried with paper towels.

2. Oranges are thoroughly washed in hot water, you can even use a brush. The main thing is to wash off the compounds that citrus fruits are usually treated with well. Then, for greater safety, pour boiling water over the fruit, dry it. Cut one orange into thin circles.

3. We put the chopped orange in the baking sleeve. Here we also add a sprig of rosemary. Fish fillets are generously rubbed with salt and ground black pepper on both sides. Sprinkle with olive oil. We send pollock to the sleeve. We fasten the sleeve on both sides. Using a needle, we make a couple of punctures in it to release steam.

4. Preheat the oven to 180 degrees. The package with fish is placed on a baking sheet or in a heat-resistant form. We send pollock to the oven, bake for 40-50 minutes. The time depends on the thickness of the fillet and of course on the type of oven. The fillet should turn white. If the fish was not initially frozen, the baking time is reduced to 25-30 minutes.

5. While the fish is baking, prepare the sauce. Peel the shallots, cut into very small cubes. We put the onion in a bowl, we also send Dijon mustard, crushed rosemary, salt and pepper here. The remaining oranges are cut coarsely, and then crushed with a blender. We put the oranges in a bowl. Pour olive oil into this sauce and mix thoroughly.

6. We carefully remove the finished fish from the sleeve, serve it beautifully on a platter. Pour the prepared sauce, decorate with a sprig of rosemary. We serve it on the table immediately.

Bon appetit!