Pollock in marinade in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare the specified products. We sell pollock only frozen - it needs to be thawed beforehand. The number of onions and carrots is approximate, someone likes to have a lot of marinade with vegetables, someone to have less, adjust to the preferences of the family. Tomato paste can be replaced with tomato sauce or tomatoes in their own juice. Prepare a frying pan and a baking dish.

2. Step 2:

   

   Peel and wash onions and carrots. Chop the onion arbitrarily, grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan and fry the onion until transparent. Add the chopped carrots and fry all together until the vegetables are soft over medium heat, stirring constantly.

3. Step 3:

   

   Dilute the tomato paste with warm water until smooth, add salt to taste. Pour the liquid over the vegetables, add black pepper, allspice and bay leaf. Stir and boil everything together for five minutes and turn off the heating.

4. Step 4:

   

   Defrosted fish should be washed under running water. Use scissors to cut off the fins and tail. Remove all the insides and the black film, rinse again. If there is a head, then cut it off. Cut each carcass into small portions, dry with a paper towel or napkins.

6. Step 5:

   

   Mix flour with a little salt. Heat the frying pan and pour vegetable oil into it. Roll each piece of fish from all sides in flour and put it in a preheated frying pan. Evenly fry the fish on both sides to form a ruddy crust, literally for a couple of minutes. Turn on the oven to warm up to 180 degrees.

7. Step 6:

   

   Put some of the prepared vegetables with marinade (1/3 somewhere) in the selected oven dish. Spread the fried pollock pieces evenly in one layer on top.

8. Step 7:

   

   Put all the remaining marinade with vegetables on top of the fish, cover the mold with foil and put it in a preheated oven for 35-40 minutes.

9. Step 8:

   

   Get the ready pollock under the marinade carefully from the oven, remove the foil. Spread the pieces of fish in serving plates, accompanied by sauce and vegetables. Such fish can be served as an independent dish, and it is good both hot and cold. If desired, mashed potatoes or rice can be served as a side dish to pollock in marinade.