The most delicious recipe for pollock cooked in the oven

Kitchen appliances and utensils:

• hob;
• oven;
• pan;
• heat-resistant baking dish;
• cutting board;
• grater;
• knife;
• spatula or spoon.

Ingredients

Step cooking

1. Pour 15 - 20 ml of vegetable oil into the pan and put on a fire to warm up.
   
2. Wash the eggplant and clean the stalk and skin. Cut into large cubes and send to a preheated pan. Fry the eggplant until golden brown, add a little salt if desired. After all the cubes are evenly ruddy, select all the pieces in a deep bowl.
   
3. Grate peeled carrots on a fine grater. Fry the carrots in the same pan, adding a little vegetable oil. When the carrots are soft, pick it in an eggplant bowl.
   
4. Next, pour some more vegetable oil into the pan and fry the onion, sliced ​​in half rings.
   
5. Disassemble the cauliflower into inflorescences, cut into small pieces and add to the already soft onion. Mix everything and fry together for another 5 - 7 minutes.
   
6. After turning off the pan, and send the contents to a bowl with previously fried vegetables. Season vegetables with dry garlic and ground pepper, mix everything.
   
7. Prepare pollock. It is necessary to cut off the head, tail and all fins from the fish. Cut the abdomen, take out the insides and clean off the black film. Wash pollock under running water and dry with a paper towel.
   
8. Use a sharp knife to make an incision on the back along the ridge so that the bone remains on one half of the carcass. Gently separate one carcass from the bones and set aside. From the second carcass, cut the bone skeleton.
   
9. Divide each half into 3 to 4 equal pieces.
   
10. Wash and cut the tomatoes in rings.
    
11. In a heat-resistant baking dish, lay the vegetables evenly, then lay the slices of pollock fillet and lay the tomato rings on top.
    
12. To get a crispy cheese crust, you need to cook the fill. To do this, in a deep bowl, combine 1 egg, 70 - 100 ml of cream or sour cream, a pinch of salt, and mix well with a fork or whisk until smooth.
    
13. Grate emmental on a fine grater and add to the egg-cream mixture.
    
14. Mix everything well and evenly cover the fish obtained by pouring. If necessary, smooth the sauce with a spoon or spatula.
    
15. Preheat the oven to 180 ° and put the form with fish for baking for 30 - 40 minutes, depending on the size of the carcass. During this time, the crust will be already ruddy, but still soft, and the dish can be taken out of the oven. Allow to cool slightly and serve.
    

Video recipe

How to prepare a substrate of vegetables and properly disassemble the fish into portioned pieces, you will see in the video recipe.

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