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Stewed pollock with carrots and onions in a frying pan

Skillet-Braised Pollock with Carrots and Onions

A super simple, super quick dish for a family dinner! We make this braised pollock with carrots and onions right in a skillet. It's a very light, budget-friendly dish that even a total beginner can handle. Adjust the thickness of the sauce to your taste and serve the fish with any side dish, or none at all.

naniki

Recipe author

Stewed pollock with carrots and onions in a frying pan

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Composition / ingredients

Servings:

Pollock

600

Carrot

0.25

Onion

Sunflower oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 12 g

Fats 33 % 7 g

Carbohydrates 10 % 2 g

117 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you braise pollock with onions and carrots? Gather the ingredients from the list. Thaw the fish ahead of time — it doesn't have to be all the way thawed, which actually makes it easier to cut. Scrub the carrot well with a brush under running water, then dry it. Peel the onion, wash it, and dry it.
Step 2:

Scale the fish and cut off the head, tail, and fins. Rinse well under cold running water and pat dry with paper towels. Then cut the fish into serving pieces.
Step 3:

Season the pollock with salt and pepper.
Step 4:

Heat the oil in a skillet and quickly sear the pollock on both sides, staying right by the stove. Be careful: if a drop of water hits the hot oil, it'll hiss and spatter — so make sure there's no water left on the fish.
Step 5:

Add the onion, cut into half-rings, to the pollock in the skillet. Let the fish and onion cook together for a bit.
Step 6:

Grate the carrot on the coarse holes of a grater and add it to the fish.
Step 7:

Pour half a cup of water into the skillet, cover, and simmer for 10 minutes. In that time both the fish and the vegetables will finish cooking. Check them for doneness before turning off the stove, just in case — your stove may run hotter or cooler than mine.
Step 8:

Serve the braised pollock with carrots and onions right from the skillet, sprinkled with fresh herbs. Or plate it up with or without a side dish and some fresh bread — it's delicious for dipping into the sauce that forms as the fish and vegetables braise.

Pollock braised in a skillet with carrots and onions is a very tasty, healthy dish. Serve it for lunch or dinner — it's light, flavorful, and nourishing. Remove the bones (pollock doesn't have many) and you can serve it to kids without worry. You can pair it with a side — any kind of potato or fluffy rice is perfect — or serve it on its own with a slice of fresh bread for dipping into the sauce.
Use an oil with a high smoke point for frying! Every oil is only good up to a certain temperature — its smoke point, at which the oil begins to burn and forms toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point. They contain a lot of unfiltered organic particles that start to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.
Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read here.