Pollock casserole in the oven recipe

Sea fish is very useful for our body, and pollock is one of this species. A distinctive feature of this product is that at a low price, it is tasty, quick to prepare, and contains a minimal amount of bones, which is quite important. There are a huge number of cooking recipes, soups are prepared from it, fried, steamed, but in today’s article I present recipes for baking in the oven

Pollock is a very tasty and easy to prepare fish. Baking in the oven is an easy way to preserve all the good things that are in it. When cooked, it should not turn out dry, therefore, it is often flavored with sauces or fried with vegetables.

The most delicious recipe for making pollock baked in foilPollock baked in the oven - a recipe like in kindergartenFish baked in the oven with vegetables and tomato saucePreparing a delicious potato casserole with pollockFish pollock deliciously baked with carrots, onions, tomatoes and cheeseRecipe for pollock baked in the oven with carrots and onionsThe most delicious recipe for fish baked in the oven in sour creamVideo recipe for making baked pollock in cream cheese filling

Step-by-step recipe with photos

Fish and potato casserole can take its rightful place on your table. Using simple and affordable ingredients, you can easily prepare a tasty and satisfying dish.

To prepare pollock casserole with potatoes in the oven, prepare the ingredients according to the list.

Pour oil into a frying pan and heat it up. Lay out the onion, cut into half rings of medium thickness. Fry over moderate heat until soft.

Add carrots, grated on a coarse grater, to the onion. Fry for 1-2 minutes, reduce the heat to low, cover with a lid and simmer until almost done. Add salt to the prepared vegetables to taste.

We cut off the tail and fins of pollock. Let's gut it, don't forget to remove the black film. Then we cut the fish into fillets, without removing the skin.

Cut the finished fillet into pieces about 2-3 cm. Add a little salt and mix.

Cut the peeled potatoes into thin circles.

Grease the baking dish with a small amount of vegetable oil. Lay out the chopped potatoes, adding salt to each layer.

Place pieces of pollock on a layer of potatoes. Sprinkle with salt to taste (don't forget that we added a little salt to the fish) and pepper.

Now we lay out the vegetables: onions and carrots.

Grease the top of the casserole with sour cream. It is better to take low-fat sour cream - 10 or 15%.

We seal the casserole dish tightly with foil and place it in an oven preheated to 200 degrees, on the middle level. After 30 minutes, carefully open the foil and check the readiness of the potatoes - pierce them with a knife. If the potatoes are still raw, continue baking. My casserole was ready in 40 minutes. Remove the foil and let the sour cream brown.

The pollock casserole with potatoes in the oven was a success! It turns out to be a hearty, full-fledged lunch or dinner from a side dish and a main dish.

PP option

A dietary recipe for cooking fish involves heat treatment such as baking, steaming or boiling. The next two recipes are pollock baked in the oven with additional ingredients.

Nutritional value of the first version of fish in egg batter: 62.1 kcal / 12.7 g / 0.8 g / 1 g.

How much, what is needed:

Fish fillet – 600 grams;
Lemon juice – 2 large spoons;
Tomato – 3 pieces;
Egg – 2 pieces;
Parsley, spices.

How to do it step by step:

Cut the fish into equal sized pieces.
Sprinkle fillets with lemon juice.
Place the fish in homemade foil molds.
Place diced tomatoes on top of the pieces.
Add salt and spices to taste.
Sprinkle with finely chopped parsley.
Beat two eggs and pour them over the fish fillet.
Place the molds in an oven preheated to 200 degrees and bake until the eggs are browned.

Nutritional value of the second option, pollock with apple juice: 67.3 kcal / 16.6 g / 0 / 0.3 g.

What do you need:

Pollock fillet – 1.8 kg;
Lemon juice – 5 g;
Butter – for lubricating the mold;
Apple juice – 15 grams;
Onions – 30 g;
Salt, ground black pepper.

What to do:

Rinse the fish fillet, dry it, sprinkle with spices, pour over the juice.
Fill the mold with fish.
Pour apple juice over it.
Sprinkle pollock on top with onion half rings.
Pack everything and put it in the oven for half an hour.

To obtain a crust, open the foil a couple of minutes before it is ready and bake the fish uncovered. Dishes with excellent taste are ready.

The most delicious recipe for pollock baked in foil

Pollock is a dietary food with a neutral taste, which is why it goes well with many spices and sauces. I recommend preparing this dish; you and your family will definitely like it. We use high quality fish, never frozen. We do not use salt in this recipe as soy sauce is quite salty. Fresh basil can be replaced with dry basil or replaced with chopped parsley, cilantro or dill.

We will need:

Pollock (carcass) - 500-600 gr.
Soy sauce - 50 ml.
Fresh basil, green - 2-3 sprigs
Vegetable oil - 30 ml.

Preparation:

First you need to defrost the fish, you can do this in cold water or in the refrigerator. Then we clean it and get rid of excess moisture using paper towels. Place the prepared carcass on a flat dish, pour over soy sauce, soaking it as much as possible.

Chop the basil and cover the carcass with it.

Grease a piece of foil with sunflower oil and send the prepared fish. Carefully wrap the edges and leave for 30-40 minutes, during which time it will have time to marinate.

Place the fish in foil on a baking sheet and bake in an oven preheated to 220 degrees for 30 minutes. Unfold the foil and leave until golden brown.

Serve the dish still hot, garnish with cucumber slices and your favorite herbs. Bon appetit!

In sour cream

The dish comes out tender and juicy. Whether to add fried or raw pollock depends on individual preferences. The second option is preferable for those who are on a diet. The nutritional value:

What you need (amount of products indicated in grams):

Fish – 1000;
Lemon – 50;
Onion – 100;
Sour cream – 150;
Vegetable oil – 30;
Parsley;
Salt, seasonings.

How to do:

Marinate the pollock by cutting into portions and mixing with salt, spices and lemon slices. Leave it like this for 60 minutes.
Chop the onion into small cubes and combine with finely chopped herbs.
Place extra foil in a heat-resistant dish. Sprinkle the bottom with some of the onion and parsley mixture. Place fillet pieces on it, placing lemon slices between the rows.
Cover with the remaining vegetable mixture and spread with sour cream. Alternate components among themselves in layers.
Place in the oven and bake covered for 30 minutes. 15 minutes before the end of cooking, open the foil.

Fish baked in the oven with vegetables and tomato sauce

Delicious fish baked with vegetables and tomato sauce will definitely please your guests. Prepare fish according to this recipe and it will definitely not leave anyone indifferent.

We will need:

Pollock - 3 pcs. (700 g)
Onions (large) - 2 pcs.
Carrots (large) - 2 pcs.
Flour - 1 tbsp. l.
Dill - several sprigs
Sunflower oil - for frying (2-3 tbsp.)
Salt - to taste
Ground black pepper - a pinch (to taste)

Tomato juice (or tomato puree) - 200 ml
Cream - 200 ml
Sugar - 1 tsp.
Salt - to taste
Ground black pepper - to taste

Preparation:

Defrost the fish at room temperature, clean it, cut off the tail and fins. Grind into portions of approximately two centimeters.

Peel the onions and wash them. Cut each onion into quarters, then finely chop each piece

We clean the carrots, rinse them well, and chop them on a grater for Korean carrots.

First, fry the prepared pieces in sunflower oil until golden brown. Pre-season with salt, pepper and roll in flour.

Sauté the onion in oil, then transfer to a bowl.

Fry the carrots until soft.

Place the fried pieces into a baking dish, previously greased with sunflower oil. Spread the mixture of onions and carrots on top and spread in an even layer. There should be a lot of vegetable mixture, it should cover all the fish.

Wash the tomatoes well, cut out the stem, and puree using a juicer or blender. Pour the cream into the mixture, add salt, sugar, and ground black pepper.

Fill out the form with the resulting sauce. Place the pan in an oven preheated to 200 degrees for 30 minutes. After the allotted time has passed, sprinkle with finely chopped dill. Transfer the hot dish to a flat dish. Bon appetit!

Pollock baked in the oven - a recipe like in kindergarten

A very tasty recipe, the fish turns out juicy and tender. The taste and aroma are like in kindergarten, be sure to prepare the dish, it will remind you of your childhood.

We will need:

Pollock carcass (frozen) – 500 gr. Fresh celery – 2 branches Warm water – 250 ml. Onions – 1 pc. Sour cream 20% fat – 2 tbsp. Carrots – 1 pc. Fine table salt – 0.25 tsp. Ground black/red pepper – 0.25 tsp. Refined sunflower oil – 3 tbsp. Dried herbs – 2 sprigs.

Preparation:

First, peel the onion, rinse it well, and chop it into half rings. Fry until transparent in a few tablespoons of sunflower oil.

Peel the carrots, wash them, chop them into strips, add them to the frying pan with the onions, and continue frying.

We clean the freshly frozen pollock carcass, cut off the tail and fins, and gut it. We get rid of the mucous membrane so that there is no bitter taste. Rinse well under running water, chop into portions, add a little salt and pepper. Mix and place in a baking dish.

For the sauce, mix sour cream, warm water, season with salt, spices, and add vegetables. Stir and pour into the fish.

Place in an oven preheated to 180 degrees for 25 minutes. You can supplement the sauce with tomatoes chopped in a blender and sweet bell pepper. A couple of minutes before it’s ready, sprinkle the dish with chopped herbs to suit your taste.

The hot appetizer is ready to be served. As a side dish you can serve cereal porridge, pasta or mashed potatoes. The dish turns out very tasty, tender with an original aftertaste.

Bon appetit!

Prepare a delicious potato casserole with pollock

This delicious fish and potato casserole is easy to prepare and will look great on your table. Will fit perfectly into everyday and festive feasts.

We will need:

Potatoes - 1 kg.
Pollock or pangasius fillet (thawed) - 600 gr.
Small onions - 2-3 pcs.
Vegetable oil - 2-3 tbsp. spoons
Sour cream - 70-100 gr.
Parsley - 2-3 sprigs
Salt - to taste
Ground black pepper - to taste
Spices (for example, dry basil) (optional) - to taste

Preparation:

Peel the potatoes, wash them well, and chop into thin circles. Place the prepared vegetable slices into boiling water and cook over medium heat for 15 minutes. Place in a colander and wait until it cools down.

Thaw the fillet at room temperature, wash it, and chop it into pieces of about two centimeters. Transfer to a bowl, add salt and pepper, mix with sour cream. Let it marinate.

Peel the onion, wash it, chop it into half rings. Heat the sunflower oil in a frying pan, add the onion and fry over medium heat until tender, stirring constantly.

Turn on the oven, heat to 180 degrees. Grease the mold with vegetable oil, place half of the potatoes in the mold and add salt.

Place a layer of fried onions on top. Next, lay out the fish fillet.

Then another layer of potatoes. Spread sour cream on top. Bake for 30-40 minutes. Decorate with chopped herbs. Bon appetit!

Potato casserole

The recipe for baked pollock with potatoes is simple. The photo shows that in cross-section the dish looks no less appetizing than when closed. Instead of pollock, you can take salmon or, in a festive version, replace it with trout. KBJU: 94.5/8.4/3.9/6.9.

What you need (amount of ingredients indicated in grams):

Fish fillet – 500;
Boiled potatoes in their jackets – 500;
Cherry tomatoes – 100;
Onion – 120;
Egg – 60;
Cream – 150;
Hard cheese – 100;
Salt, spices, herbs.

Parsley goes well with pollock. With red fish - basil.

What to do:

Cut the onion into four parts, finely chop each slice.
Fry the onion.
Cut the tomatoes in half.
Chop the potatoes and mix with herbs.
Slice the fish.
First put the potatoes in the pan, then the onions.
The next layer is fish, which you need to add a little salt and pepper on top.
Place the tomato halves on top of the fish, cut side down.
Sprinkle grated cheese on top.
In a separate container, mix cream with eggs, salt and pepper.
Pour the egg-cream mixture over all ingredients and place in the oven for 30-40 minutes.

Fish casserole in egg and cream filling is ready.

Pollock fish, deliciously baked with carrots, onions, tomatoes and cheese

Juicy fish with vegetables and cheese for a light and tasty dinner

We will need:

Pollock – 350 g
or Pollock fillet - 250 g
Carrots - 1 pc.
Garlic - 1 clove
Onions - 0.5-1 pcs.
Sweet pepper - 1 pc.
Mayonnaise - 50 g
Hard cheese – 50 g
Tomatoes - 1-2 pcs.
Flour - 1-2 tbsp. spoons
Vegetable oil - 3 tbsp. spoons
Salt - 0.5 teaspoon
Ground black pepper - 0.25 teaspoon
Sugar (optional) - 0.5 teaspoon
Vinegar (optional) - 1 teaspoon

Baked pollock in the oven with sour cream and tomato sauce

If you don’t eat mayonnaise, it’s better to cook it in the oven with sour cream.

Ingredients:

Sour cream 250 grams full fat
Large onion 1 piece
Tomato 1 piece large
Water
Ready pollock in pieces from the store 4-5 pieces
Dill bunch
Cheese

1.Next, cut the onion into half rings

2. Place the fish cut into pieces into a square baking dish

3.Spread with sauce with added seasonings and dill

4. Cut the tomato into rings with peel and cheese

5. Place vegetables and sour cream on top of the fish, then pour in a little water.

6.Put in for 40 minutes.

The calorie content of pollock with sour cream is very low here per 100 grams - 71 k, fat is only 2 g, but proteins are 11 g, carbohydrates are 2 g.

Recipe for oven-baked pollock with carrots and onions

Vegetables for this dish are cut at your discretion, the taste will not change. You don’t have to skimp on vegetables, the dish will only be juicier

We will need:

Pollock – 600 gr.
Lemon – 1 pc.
Carrots - 400 gr.
Onion – 300 gr.
Spices - to taste
Sunflower oil – 80 ml.

Preparation:

We defrost the fish, gut it, cut off the head, and wash it well. You also need to get rid of the fins. Cut into portions, rub with salt, spices and your favorite seasonings.

Peel the carrots and chop them on a grater for Korean carrots. Peel the onion and chop a quarter into rings.

Heat the oil in a frying pan and fry the vegetables until golden brown. Place the fried vegetables in a baking dish and place the fish on top.

Cut the lemon in half, squeeze out the juice, add oil, mix well. This sauce must be poured over the dish.

Cover tightly with foil and place in a preheated oven to bake for about half an hour at 180 degrees. Then remove the foil and leave until golden brown. Serve to the table along with vegetables. Bon appetit!

The most delicious recipe for fish baked in the oven in sour cream

The main dish is easy and simple to prepare from fish. Cook it in sour cream, it won’t take much time, but it will turn out very tasty and healthy.

We will need:

Fish fillet (pollock) - 4 pcs.
Carrots - 2 pcs.
Onions - 2 pcs.
Sour cream – 300 g
Salt - 2 tsp.
Pepper - 2 tsp.

Preparation:

We peel the onion and cut it into half rings, peel the skin from the carrots and grate it on a coarse grater.

Add salt, pepper, carrots to sour cream, mix well.

Place onions on a baking sheet and fish on top. Top with a mixture of sour cream and carrots. Bake at 180 degrees for 10-15 minutes. Serve pollock in sour cream with your favorite side dish. Bon appetit!

Pollock fillet in the oven - filled with egg and seasonings

With the egg, the meat will acquire a delicate taste, it will turn out like a casserole. Prepared in parchment paper. Here more seasonings and dried garlic are added. And everything is done in layers

Ingredients:

Tomatoes
Eggs 4 pcs
Hard cheese 200 grams
Seasonings: garlic, oregano, sweet paprika, black pepper

1. Separate the pollock fillet and place the fish in a round dish with foil. Everything is sprinkled with seasonings and salt.

2. Next, slice tomatoes and a second layer of pollock, also sprinkle seasonings to taste, do not overdo it.

3.Beat the eggs well in a separate bowl until foamy and pour over the fish.

4.Sprinkle hard cheese on top using a coarse grater. Bake for 35 -40 minutes.

Option 1. Classic pollock casserole recipe

Fish casseroles are very tasty and not difficult to prepare, the main thing is to choose fish with a small number of bones. Pollock is excellent, there are practically no small bones, the meat is tender and juicy. A common option is pollock casserole with milk sauce.

Ingredients:

2 pollock;
85 ml refined oil;
2 eggs;
breadcrumbs – 45 g;
110 g Dutch cheese.

For the milk sauce:

35 g flour;
65 g butter;
120 ml milk;
25 g sugar;
5 g salt.

Step-by-step recipe for pollock casserole

First, prepare the milk sauce: pour the flour into a dry frying pan, place on low heat and dry slightly, stirring continuously. Cool the fried flour a little and put it in soft butter, stir well. Pour milk into a separate small container and heat over medium heat. When the milk boils, add the flour mixture in several additions, without ceasing to stir. After the mixture thickens, add sugar, salt and let simmer for 2 minutes. Turn off the heat and cool the sauce slightly.

Thaw pollock carcasses; if frozen, remove any innards, cut off the head, fins, cut into small pieces, wash, place in a metal container, cover with cold water and cook over low heat for 15 minutes.

Remove the fish, cool, separate the backbone, cut the fillet into small pieces, place in two cups in equal quantities.

Grease a deep frying pan with oil and place one fish from the first plate.

Beat the eggs into the cooled milk sauce, pour half of the pollock laid out in the mold.

Place the fish from the second plate on top and pour the remaining sauce over it.

Sprinkle with breadcrumbs and place in a hot oven for 20 minutes.

After 20 minutes of baking, sprinkle with shredded cheese and finish baking for 2-5 minutes.

Serve slightly chilled, cut into small portions and garnish with a sprig of parsley and dill if desired.

The dish will turn out more tasty and healthy if the pollock is boiled not in water, but steamed.

Option 2. Quick recipe for pollock casserole

To quickly prepare a pollock casserole, use a recipe in a slow cooker, where you use ready-made fillets and instead of milk sauce, pour milk beaten with egg over the fish. Despite its simplicity, the casserole turns out just as tender, airy, with an appetizing crispy crust.

Ingredients:

pollock pulp – 755 g;
milk – 145 ml;
2 eggs;
cheese – 65 g;
45 g each of black pepper, salt;
vegetable oil – 75 ml.

Option 3. Pollock casserole with cheese and onions

Another simple and original version of pollock casserole. The fresh onion included in the composition gives the dish juiciness, piquancy and a slightly islandy taste. And chopped dill adds a slight note of freshness and a more pronounced aroma. The dish is suitable both for an everyday hearty dinner and as a delicious appetizer for a holiday table.

Ingredients:

pollock – 3 pcs.;
onion – 2 heads;
3 eggs;
milk – 165 ml;
refined oil – 55 ml;
hard cheese – 135 g;
65 g each of black pepper, salt;
dill – 5 sprigs.

Step by step recipe

Cut the fish, remove the entrails, cut off the fins, head, remove the backbone, cut into small pieces and boil in salted water for 15 minutes.

Remove the skins from the onions, chop them into strips, crush them with your hands, adding a little salt.

Take a deep pan, grease with oil and place onions in the first layer.

Place pieces of boiled pollock in a second layer and sprinkle with a little pepper.

Combine milk with beaten eggs, pour this over the entire contents of the mold.

Rinse the dill, chop finely, sprinkle the fish with herbs.

Sprinkle cheese on top of the dill and place the dish in a hot oven for 25 minutes.

When serving, cut into portions and place on plates with fresh vegetables.

The casserole according to the recipe described above will be more nutritious and tasty if the onions are pre-sautéed in refined oil.

Cook pollock in the oven - with bell pepper and potatoes

The same harmless recipe for a figure with bell pepper and the addition of sour cream. Very appetizing and filling. We love bell peppers very much and try to add them to different dishes.

Ingredients:

Pollock meat 3 pcs
Bell pepper 1 piece
Carrot 1 piece
Potatoes 3 pcs
Onion 1 piece
Fat sour cream 250 grams

1. To prepare, cut all the vegetables that you previously prepared into medium cubes so that they have time to cook during baking.

2.Wash the fish and cut into large pieces

3. Put everything that is chopped into one large bowl and mix there to season with sour cream and salt. Instead of dressing, you can of course add mayonnaise, but it’s better to use full-fat sour cream.

4.Bake for 45 minutes.

Option 4. Pollock casserole with potatoes

By combining potatoes with boiled pollock, various vegetables and rich sour cream, you can create a tasty, juicy and appetizing dish. The good thing about it is that it doesn’t require a side dish; the casserole is very filling.

Ingredients:

465 g pollock fillet;
4 potatoes;
8 sprigs of parsley;
70 g sour cream with high fat content;
black pepper, salt – 65 g each;
1 onion;
1 carrot;
25 ml refined oil.

How to cook

Place the pulp in a deep saucepan with water, add salt, place on the stove over medium heat and cook for 15 minutes, skimming off the foam as it forms.

Peel the potatoes, cut into small squares, place in a small container and cook over medium heat for about ten minutes. Drain the water and leave the potatoes covered for a while.

Peel the remaining vegetables, cut the onion into large cubes, and cut the carrots on a grater with large holes.

In a saucepan in heated oil, first sauté the onion for 3 minutes, then add the carrots and fry for another 8 minutes.

Cut the boiled fish fillet into cubes.

In a small cup, combine sour cream with eggs, salt and pepper, beat well with a whisk.

Place a small amount of potatoes in a deep frying pan greased with oil.

Then sauté vegetables, fish on top.

Sprinkle the fish with chopped parsley, pour in sour cream, place the pan in a hot oven for half an hour at moderate temperature.

Cool slightly and cut into portions.

It is not necessary to fry the carrots; you can lay them raw in a separate layer after the potatoes, fish on it, and then sautéed onions and herbs.

Option 5. Pollock casserole with tomatoes and mushrooms, baked in foil

An interesting version of pollock casserole. The tomatoes included make the dish piquant and juicy, while fresh champignons add an appetizing aroma. The pollock in this recipe is not boiled, but placed raw.

Ingredients:

1 small fish;
1 tomato;
lemon – 1 pc.;
onion – 1 pc.;
155 ml refined oil;
fresh champignons – 325 g;
130 g hard cheese;
black pepper, salt – 70 g each;
any greens - 4 sprigs.

Step by step recipe

Cut the pollock, rinse well, cut the pulp into small cubes.

Line a deep pan with a sheet of foil.

Cut the washed tomato into slices and place the first layer on foil.

Spread the chopped pollock pulp in a second layer, sprinkle with lemon juice, sprinkle with pepper and salt.

Peel the onion, chop into strips, place in a frying pan in oil and fry a little, cool and place in a third layer.

In the same frying pan, fry fresh champignons, previously peeled, washed and cut into slices, for about 12 minutes, do not forget to stir often.

Cool the mushrooms too and place them on top of the onions.

Sprinkle everything with cheese, wrap the contents with the edges of foil and place in a hot oven for 25 minutes.

Serve in small portions on flat plates with boiled potatoes.

Try replacing regular hard cheese with sausage in this recipe; the taste will be unusual and piquant. By the way, you can also prepare the casserole in portions, that is, wrap all the ingredients in small quantities in separate sheets of foil.