Recipe for stewing pollock with carrots and onions. Tender pollock fillet

Pollock stewed with vegetables is a delicious dish that can be served with any side dish. It is worth noting that such fish contains a small amount of fat. That is why this product is very often used in dietary nutrition.

Pollock stewed with vegetables: essential ingredients

• medium-sized carrots - two pieces;
• onions - two heads;
• water - one and a half glasses;
• freshly frozen pollock - two pieces;
• vegetable oil - to taste;
• salt and pepper - on the tip of a small spoon;
• bay leaf - three or four pieces;
• flour - five large spoons;
• 30% cream - 70 milliliters.

Pollock stewed with vegetables: preparation of ingredients

In order to prepare such a dish, first of all, you need to wash and peel all the vegetables. It is advisable to grate the carrots on a coarse grater, and cut the onions into rings or half rings. After that, you can start processing the fish. It should be thoroughly washed, remove all the insides, fins, head and tail. Next, pollock must be cut into medium pieces (four centimeters thick) and proceed to stewing it.

How to put out pollock

To prepare such a dish, you will need a deep frying pan, where you need to pour a little sunflower oil. If you are on a healthy diet, then this supplement is best avoided. Each piece of pollock should be soaked on both sides in wheat flour, and then put in turn on a slightly heated dish. After the surface of the fish is slightly browned, it should be turned over with a spatula. Then you can immediately add one and a half glasses of water, salt, carrots, peppers, bay leaves and onions. The fish should be stewed under a tightly closed lid for 25-28 minutes. If necessary, pieces of pollock can be periodically turned over with a spatula.

Stewed pollock: sauce recipe

As mentioned above, pollock belongs to the category of lean and low-fat fish. That is why in the process of its preparation it is better to add milk sauce. In order to make it, you need to whip 30 percent cream with one small spoonful of wheat flour. Five minutes before the fish is fully cooked, the milk sauce must be poured into the pan. It is worth noting that such an additive will not only add a few hundred extra calories to the dish, but also make it a delicious and satisfying lunch.

Helpful Hints

1. Potatoes, pea porridge, pasta, spaghetti, beans, etc. can be served as a side dish for stewed pollock.
2. If you follow your figure, then in the process of stewing fish, you should not add either vegetable oil or heavy cream to it. In addition, during the diet, it is better to refuse a side dish.
3. In order for your pollock dish to turn out not only tasty, but also pleasant to look at, it is recommended to stew the fish, as described above, and it is advisable to fry the vegetables (onions, carrots) in vegetable oil in a separate bowl.
4. It is worth noting that such a fish does not have too many bones, such as pike. That is why pollock stewed with vegetables can be safely given to a child.

From pollock and vegetables, you can quickly cook a very tasty hearty dish. It also turns out to be budgetary, since the fish used always has a low cost. Pollock stewed with carrots and onions, the recipe of which is published below, is an ideal option for a family dinner. It turns out not only appetizing, but also useful.

It is important to remember that pollock meat itself has a neutral, not too expressive taste. Therefore, in the process of its preparation, it is worthwhile to safely use a variety of spices. For example, any peppers, nutmeg, cloves, rosemary go well with pollock. And you can make your task much easier and buy ready-made mixtures of seasonings designed specifically for fish.

In addition, pollock is a rather dry product. Therefore, stewing it with vegetables is a great way to make the dish more tender and soft.

Pollock stewed with onions and carrots - a classic recipe

According to the classic recipe, it is especially easy to prepare the dish under discussion. It does not require the use of any rare expensive products. Only the simplest ingredients that every housewife always has on hand: a couple of medium fish carcasses, a white onion, 2-3 carrots, salt, any selected spices.

1. The first step is to defrost pollock naturally, without using hot water and a microwave. Then the fish is freed from the fins, washed thoroughly and cut into pieces. They should not be too thin.
2. Pollock slices on both sides are lightly fried in a pan with heated olive oil. After a couple of minutes, grated carrots and chopped onions go to the fish. It is best to cut it into half rings.
3. Fish with vegetables are poured with water so that the liquid covers all the ingredients. It remains to salt them and add your favorite seasonings.
4. You need to simmer the dish for no longer than 15 minutes. If desired, you can carefully turn the fish pieces over in the process. Then they will turn out even more juicy and tender. The main thing is that the fish does not fall apart in the process and does not turn into porridge.

As a side dish, crumbly white or brown rice, as well as everyone's favorite mashed potatoes, are perfect for the resulting dish. Before serving, pollock stewed with vegetables can be sprinkled with plenty of chopped herbs.

Stewed pollock in tomato with onions and carrots

If the classic recipe seemed too simple to the cook, then you can slightly diversify it. For example, adding tomato juice. In this case, the dish will turn out with a delicious vegetable gravy. In addition to 1 kg. pollock ice cream, you will also need to use the following products: 2 pcs. carrots and onions, a couple of garlic cloves or a granular product, 0.5 l. natural tomato juice, 1 tsp Sahara.

1. First, the thawed fish is carefully cut. Fins are cut off pollock, scales and tails are removed. Some of its parts can be left and later used when cooking fish soup.
2. The abdomen of the carcasses is cut and the black film is carefully removed from it. After washing, the fish is cut into pieces, salted and set aside.
3. Chopped in any convenient way, onions, garlic and carrots are fried in oil until soft. Half of the vegetables are set aside, and the rest of them are leveled with a spatula in a pan.
4. In a separate bowl, slices of fish fillet are fried on both sides in well-heated oil until golden brown.
5. Pollock is laid out on the bottom layer of vegetables and covered with the remaining mixture on top.
6. It remains to pour the ingredients with salted tomato juice, cover the pan with a lid and simmer over low heat for at least 45 minutes.

The most delicate gravy perfectly complements buckwheat or pasta.

Recipe for cooking in sour cream

If you want to make fish with vegetables even more satisfying, then you should cook them in sour cream sauce. Such a dish can be safely served even at the festive table as the main hot dish. It will require the following products: 3 large fish, 7 tbsp. spoons of wheat flour, 1 pc. carrots and onions, 200 g of fat sour cream, 50 g of butter, 320 ml. milk, nutmeg and other spices to taste.

1. To make it easier for yourself and do without cutting fish, you can immediately purchase pollock fillets. Regardless of which product is chosen, its pieces will need to be salted, grated on all sides with spices (except nutmeg).
2. Onions and carrots are chopped in any preferred way, and then boiled over and left in water for a couple of minutes to make the vegetables soft.
3. To prepare sour cream sauce 2 tbsp. l. flour is fried with butter in saucepans or other convenient utensils.
4. When the flour warms up well, but has not yet had time to change color, you need to start gradually pouring milk into it. It is very important to stir the future sauce constantly so that unappetizing lumps do not form in it.
5. When the components begin to thicken, nutmeg and sour cream can be sent to them. If necessary, add salt to the future sauce.
6. As soon as the mass boils, it's time to put fish pieces and vegetables into it.
7. It remains to stew the fillet with all the other ingredients for 15-20 minutes.

Pollock stewed in sour cream can be served alone or with a side dish. In the second case, you need to take care of fresh or pickled vegetables, which will perfectly complement the dish prepared in this way.

With marinated vegetables

This recipe will please even the most picky gourmets. One of its components will be red table wine (50 ml.). But alcohol will not be felt at all in the finished dish. It will only add spice and originality to it. In addition to wine and fish (700-800), you must also take the following products: 2 pcs. carrots and onions, 50 g of tomato paste, garlic and other aromatic additives to taste.

1. Chopped vegetables are first fried over medium heat, then tomato paste is sent to them, and all the ingredients are stewed together for about 5-7 minutes. After that, wine, salt, garlic (can be granulated) and selected spices are added to the roast.
2. Small thin pieces of pollock fillet are carefully lowered into the vegetable mass, and it is sent to stew on a slow fire. If desired, you can pre-fry the fish until crispy. True, in this case, the dish will turn out to be more high-calorie.

To make the finished fish with vegetables more fragrant and spicy, sprinkle it with chopped herbs before serving. You can complement the resulting dish with any hot sauces.

With carrots and onions in a slow cooker

The recipe for pollock stewed with vegetables in a slow cooker is a real find for every housewife. It will allow you to quickly make a delicious hearty lunch, while without much effort. A woman does not even have to constantly monitor the preparation of the dish, she will be able to calmly do other important things. For such a treat you will need: 2-3 fish carcasses, 2 pcs. onions and carrots, 220 g of fat sour cream, seasonings, salt.

1. The bowl of the multicooker is lubricated with oil, after which for 10 minutes in the “Baking” mode, chopped carrots and onions are prepared in it in any convenient way. It is important not to forget to stir these ingredients periodically. To add a delicate creamy note to the dish, it is best to fry vegetables not in vegetable oil, but in butter.
2. Fish carcasses are carefully butchered and washed with cold water, and then not small pieces are cut. Each slice needs to be salted and greased with any selected spices or aromatic herbs.
3. Pollock is laid out on top of the vegetables in the bowl of the device and poured with a mixture of water and sour cream (liquid will need about 150 ml).
4. It remains to select the "Extinguishing" program and forget about the fish being prepared for 40 minutes.

Instead of sour cream with water in this recipe, it is also important to use heavy cream. Especially if they are homemade. Top fish can be sprinkled with grated hard cheese. This will make the dish even more satisfying.

Recipe for stewed pollock without the use of oil

Pollock stewed with vegetables may well turn out to be a dietary low-calorie dish.

This option of treat is safely allowed to be eaten even on a strict diet. Of course, then all the ingredients will be fried without oil. To prepare this dish, you need to take: 500 g pollock fillet, 1 sh. carrots, onions and red bell peppers, salt, various seasonings, water.

1. First of all, fish fillet pieces are salted, peppered, smeared with any spices and fried on both sides in a dry frying pan.
2. Vegetables can be added to the pollock raw or pre-soften them with boiling water.
3. Chopped onions, carrots and sweet peppers are laid out in a bowl with fish, poured with a small amount of warm water and stewed for 25 minutes under a closed lid.

The finished dish can be served with a sauce of low-fat sour cream or plain unsweetened yogurt mixed with garlic.

To prepare stewed pollock with vegetables according to any of the selected recipes, it is allowed to use any convenient frying pan, as well as a cauldron, a cast-iron pot, or even a glass form that is designed for the oven. If the latter option is chosen, then the temperature for stewing fish in the oven should not exceed 150-160 degrees.

Living in cold bottom waters, contains only 1% fat. The basis of its nutritional value is easily digestible protein. In fact, this is a low-calorie protein concentrate, so pollock stewed with healthy vegetables is a suitable component of sports diets and slimming diets.

Let us consider in more detail the manufacture of this dish in a more and less strict dietary way, denote its calorie content and nutritional value, as well as possible variations of the recipe.

Typical recipes - two examples

Pollock, caught by trawls and deep seines in distant seas, enters the trade network deep frozen - whole, in the form of fillets and carcasses. It is most profitable to purchase carcasses, since pollock heads are not useful in the kitchen, and fillets are often oversaturated with frozen water, which adds weight and reduces the quality of the product.

By itself, healthy pollock meat does not have a pronounced taste and aroma, so it is prepared with the obligatory use of a variety of seasonings:

• Pickled in, which must be made from natural raw materials without flavor enhancers, preservatives and dyes. Such goods are bottled only in glass containers.
• Watered, which provides any fish with the best culinary accompaniment.
• Sprinkle with "fish" spices, among which the leading places are occupied by freshly ground fragrant, hot and sweet peppers, and other spicy herbs.
• They use not only table salt, but also sea salt, consonant with the waves in which pollock is mined.

The process of cooking this fish can be purely dietary, strictly excluding frying and more or less high-calorie supplements. The result is a dish with an energy equivalent about 75 kilocalories in 100 grams.

Pollack stew is prepared with vegetables and with a short frying of the ingredients, rolling portioned pieces of fish in flour. In this case, the energy value increases slightly - up to 80-90 kilocalories in 100 grams.

Let's consider both of these methods.

Recipe one - strict:

• kilogram of pollock;
• one and a half glasses of fish broth or water;
• three medium sizes;
• two;
• three are not too big;
• three tablespoons;
• dry spices for fish;
• salt (including sea salt).

Cooking:

• Free the fish from the scales and entrails, cut off the fins with culinary scissors. Wash, dry with paper towels, cut into portions and sprinkle with spices.
• Peel and wash carrots, onions, tomatoes. Grate the carrots on a grater with large cells, cut the onion into half rings, and the tomatoes into cubes.
• Put half of the onions, carrots and tomatoes in a deep frying pan, spread the prepared pollock on it and cover with the remaining vegetables. Pour in fish broth (water), add vegetable oil and a small amount of salt. Cover tightly and simmer for about an hour. Season with spices again 10 minutes before cooking.

The second recipe free:

• 700 g of pollock;
• two carrots;
• two bulbs;
• two tablespoons of 10%;
• two tablespoons of vegetable oil;
• glass of water;
• two tablespoons;
• dried;
• fresh herbs and

Cooking:

• Peel and gut pollock, wash, drain excess moisture, cut into portions and sprinkle with basil.
• Peel, wash and prepare vegetables - grate the carrots on a coarse grater, cut the onion into half rings.
• Roll each piece of pollock in flour and fry in a deep frying pan in vegetable oil.
• Add chopped onion to pollock, and then grated carrots.
• Stir sour cream in water and pour into the pan.
• Cover tightly, simmer for 20 minutes.
• Serving to the table, sprinkle with finely chopped fresh herbs.

You can stew pollock with vegetables not only on the stove, but also in the oven, using tightly closed heat-resistant containers, as well as in a slow cooker.

Each diet has its own pollock

Pollock stewed with vegetables remains a low-calorie fish, rich in proteins and biologically valuable micro and macro elements, including iodine, necessary for the inhabitants of the continental middle zone.

If the preparation was purely dietary, it turns out perfect meal for weight loss according to a strict menu. When using short frying and not too high-calorie additives, the total calorie content slightly increases, but the protein component still prevails. Such pollock is suitable for trainees.

Company under the lid - composition options

To diversify the taste of dietically valuable, but fresh fish, it is enriched with the following additions:

• Other vegetables - including low-calorie, cabbage and, green beans, celery root and parsley, garlic,. Potatoes are used with caution, as this starchy root vegetable significantly raises the overall calorie content of the dish.
• Fruits and fruits - not only lemon juice, but also its pieces and zest. Use other citrus fruits - oranges and limes, as well as apples and olives.
• Hard cheese. It is used grated, sprinkling the dish shortly before readiness.
• Mushrooms - from the store and suitable forest gifts.
• Milk, cream - enrich and soften the flavor range. For diets, low-fat milk is suitable.
• Oils - not only sunflower, but also.
• and tomato paste. For a diet menu, you will need high-quality preparations from natural raw materials - homemade, for example.

How to cook pollock with vegetables - video

The presented video shows in detail and in detail the preparation of pollock fillet stewed with vegetables in a pan. The process follows a non-strict path - a short frying of ingredients is used, including pollock rolled in flour. For the time being, vegetables and fish are cooked separately, and then combined under a common lid.

White, healthy and not at all fatty pollock meat is a real find for fans of low-calorie menus. On the one hand, in principle, it does not add excess calories, and on the other hand, it nourishes the muscles and heals the body.

Do you include pollock stewed with vegetables among not only healthy, but also tasty dishes? What recipe and cooking method do you prefer? Do you use such fish in your diet? Share your practical experience with us in the comments!

Everyone in life has moments when you need to stick to a diet and limit yourself to fried and fatty foods. Today's dish is just a gift for such occasions. Stewed pollock with onions and carrots is a recipe for the most delicate fish, in which there are a minimum of calories and a maximum of taste and benefit.

Somehow earlier I offered you a recipe for dietary flounder in the oven. I hope you have already tasted this yummy :).

Today we do not need an oven, we will do everything in a pan. But stewed pollock with onions and carrots will nevertheless comply with all the rules of a healthy diet. No pre-roasting, everything is light, tender, while tasty and beautiful.

In this way, you can cook any white non-bony fish.

Ingredients for the recipe for stewed pollock with carrots and onions
Pollock (or pollock fillet)	700-800 grams (400-500 grams)
Carrot	2 pieces (200 grams)
Onion	1-2 pieces (200 grams)
Vegetable oil	2 tablespoons
Water or milk	50 ml
Bay leaf	1-2 pieces
Allspice peas	2-3 pieces
Salt	taste
Ground white pepper (optional)	taste
dill greens	a few branches

Pollock stewed with carrots and onions recipe

We clean the pollock and wash it well from the remnants of the scales.

We cut pollock into fillets. We will have pollock fillet stewed with vegetables.

When cooking fish, I always try to get rid of most of the bones. I don't like it when people at the table have to constantly pick them out of their mouths. If this does not bother you, you can simply cut the fish into pieces. But it is quite easy to fillet pollock, and the convenience for eaters will greatly increase.

Cut the fillet into portions. My fish was large, it turned out 10 pieces. Please note that the skin is best left. This way the pieces will keep their shape.

We put the fish in a bowl, salt, pepper a little, pour one tablespoon of vegetable oil and mix. Let her stand while we work on the vegetables.

We clean the onion and carrot, wash it. Cut the onion into quarter rings, rub the carrots on a coarse grater.

Pour a tablespoon of vegetable oil into the pan, immediately put the onion and carrot, turn on medium heat and simmer, stirring occasionally, for about 7-10 minutes. Vegetables should become soft, but not start to fry. Now the fire can be turned off for a while.

Remove half of the stewed vegetables from the pan. The rest are evenly distributed along the bottom. On this vegetable "pillow" lay out the pieces of pollock with the skin up. If the fish does not fit in one layer, put the remaining pieces on top.

Cover the fish with the other half of the vegetables. Add bay leaf, allspice peas. Pour in 50 ml of milk or water.

Pollock is one of the most popular types of fish used in cooking. And it is well deserved. Pollock fillet contains a huge amount of vitamins, trace elements and useful omega acids. In addition, pollock contains no carbohydrates at all, and contains a minimum amount of fat. Therefore, this fish is great for dietary and baby food.

There are a lot of recipes for pollock: it is stewed, fried, boiled, baked, etc. In this article, we will consider several options for how to deliciously stew pollock with carrots and onions.

Required Ingredients:

• Pollock - 1 large fish;
• Carrots - 1 pc;
• Onion - 1 pc;
• Salt and pepper - to taste;
• Table vinegar 6%;
• Vegetable oil.

Cooking:

1. Rinse the fish thoroughly, gut and remove the gills. You also need to remove the black film inside the belly of the fish so that the fish does not taste bitter. Next, you need to cut off all the fins, head and tail. These are all great for the ear.

2. The cleaned fish must be cut into portioned pieces approximately 3-4 cm wide. Next, the fish must be salted to taste, add 1 tsp. table vinegar 6%, mix everything well and leave to marinate for about 30 minutes.

3. While the fish is marinating, you need to peel and finely chop the onion, and grate the carrots on a coarse grater. Next, put the onion in a pan with heated vegetable oil and fry for about 5 minutes over medium heat. Now you need to add the carrots and fry until the carrots are half cooked.

6. Next, you need to add fish to the vegetables. With a spatula or spoon, push the vegetables under each piece and put the fish in the pan. Salt and pepper to taste, add bay leaf, pour boiled water and cover. After boiling water, simmer for about 15-20 minutes over medium heat. The water should not boil too much, the fish should be stewed, not boiled.

OK it's all over Now,

2. Pollock stewed in tomato with onions and carrots

Required Ingredients:

• Pollock - 2 large fish;
• Carrots - 1 large;
• Onion - 2 pcs;
• Tomato paste or ketchup - 100 gr;
• Salt and pepper - to taste;
• Bay leaf;
• Flour;
• Vegetable oil.

Cooking:

1. Rinse the fish well, clean, remove the inner black film. Next, you need to cut off the fins, tail, head.

2. Cut the fish into portions about 3-4 cm wide, salt and pepper to taste and leave for 20 minutes.

3. Peel and finely chop the onion, and grate the carrots. Next, you need to fry the onions and carrots in vegetable oil until tender. At the end of cooking, add tomato paste, mix well and fry for about 5 minutes.

5. When the fish is ready, put the roast on top, add bay leaf, pour boiled water into the pan and simmer under a closed lid after boiling for about 10 minutes. The fish must be stewed, so the fire must be made slightly below average.

The fish is ready. Bon appetit!

3. Pollock stewed with sour cream

Required Ingredients:

• Pollock - 2 medium fish;
• Carrots - 1 large;
• Onion - 2 pcs;
• Sour cream - 100 gr;
• Garlic - 2 cloves;
• fresh or dried dill;
• Pepper black peas;
• Salt, pepper and bay leaf - to taste.

Cooking:

1. Rinse the fish, clean, cut off the head and fins. Next, cut into portions. Now you need to salt the fish a little, pepper and let stand for 10 minutes.

2. Peel the onion and carrot, cut the onion into cubes, and grate the carrot on a coarse grater.

3. Pour a little vegetable oil into a heated frying pan, put the fish and pour a little hot boiled water.

4. Put the onion and carrot on top of the fish, salt and pepper to taste and add sour cream. Next, you need to add boiling water again so that the fish is completely covered. Now you need to cover the pan with a lid and simmer pollock for about 30 minutes.

5. Open the lid, add 2 chopped garlic cloves, peppercorns, dill and bay leaf. Optionally, you can add red ground pepper. Next, you need to close the pan again with a lid and simmer the fish for another 10-15 minutes.

The fish is ready. Bon appetit!

4. Pollock in spicy sweet sauce

Required Ingredients:

• Pollock - 3-4 fish;
• Carrots - 2 pcs;
• Onion - 2 pcs;
• Soy sauce - 3-4 tbsp;
• Sugar - 1-2 tsp;
• Garlic - 5 cloves;
• Chili pepper - 1 pc;
• Bulgarian pepper - 1/2 piece;
• Celery root (optional)

Cooking:

1. Clean the fish from scales, remove all the insides and cut off the tail and fins with scissors. Rinse thoroughly and cut into portions.

2. Peel and cut the carrots as you like (circle, square, etc.), peel the onion and cut into half rings. If you use celery root, then it must also be cut into thin strips.

3. Put the chopped vegetables into a deep frying pan and mix well. Arrange the fish pieces on top of the vegetables.

4. Now you need to make the sauce. To do this, in a bowl you need to mix soy sauce, sugar and chopped garlic.

5. Pour the sauce over each piece of fish and add 1 cup of boiled hot water to the pan. Simmer over medium heat for about 20 minutes with the lid closed.

6. While the fish is stewing, it is necessary to cut the pepper. Cut as you like, the main thing is that the pieces are not too small. If you like it spicy, don't remove the seeds from the chili. If you want to make the dish less spicy, it is better to clean the seeds. You can also add chopped tomatoes if you like.

7. Put chopped peppers and tomatoes (if using) on ​​top of the fish, scoop up the sauce in which the pollock is stewed with a spoon and pour over the vegetables. Cover and simmer for about 10 more minutes.

5. Pollock in creamy sauce

Required Ingredients:

• Pollock - 2-3 fish;
• Onion - 1-2 pcs;
• Carrots - 1 pc (optional);
• Cream of any fat content - 250 ml;
• Wheat flour;
• Vegetable oil;
• Fresh or frozen dill;
• Salt and pepper - to taste.

Cooking:

1. Clean the fish from scales, remove all fins and tail with scissors, clean all the insides and rinse thoroughly. Cut into serving pieces.

2. Salt and pepper the fish to taste, roll each piece in flour and put the fish in a heated pan with vegetable oil.

3. While the fish is fried on one side, we need to peel and chop the onion. If you use carrots, then it also needs to be peeled and grated.

4. As soon as the fish is fried on one side, it must be turned over. Place chopped onions and carrots (if using) on ​​top of the fish, cover with a lid and hold on medium heat for about 7=8 minutes. You don't need to mix anything.

5. Now it is necessary to pour the cream into the pan, add a little salt and cover with a lid, let it boil. Next, reduce the heat, sprinkle everything with dill, mix gently and simmer over low heat for about 10 minutes under a closed lid.

The fish is ready. Bon appetit!

If you are cooking for children or for a diet menu, the fish does not need to be fried. Just put the pieces of fish in a pan, pour a glass of water and simmer it for 10 minutes. And then add everything according to the recipe

6. Pollock stewed with onions and carrots in milk

Required Ingredients:

• Pollock - 1 kg;
• Carrots - 3-4 pieces;
• Onion - 2-3 pieces;
• Milk - 350 ml;
• Flour - 150-200 gr;
• Vegetable oil for frying;
• Salt, pepper and seasonings - to taste.

Cooking:

1. First of all, you need to clean the fish, remove the fins and tail and rinse the fish well. Next, cut it into portioned pieces, salt, pepper and season to taste. Let's lie down for half an hour.

2. While the fish is marinating, it is necessary to peel the onion and cut into half rings, and grate the carrots on a coarse grater. Set vegetables aside.

3. Roll each piece in flour and put in a preheated pan with vegetable oil. Fry the fish for 7-8 minutes on each side.

4. Spread the onion evenly on the fried fish, and also spread the carrots on top of the onion. Pour everything with milk, salt, pepper to taste, add your favorite seasonings and simmer under a closed lid for 25-30 minutes.

The fish is ready. Bon appetit!

7. Pollock stewed in mayonnaise with onions in the oven

Required Ingredients:

• Pollock - 700 gr;
• Onion - 5 pcs;
• Mayonnaise - 350 gr;
• Hard cheese - 150 gr;
• Salt and pepper - to taste.

Cooking:

1. Clean the fish, cut off the tail and all fins and rinse well. Next, you need to cut it into portioned pieces. Salt and pepper the fish to taste. You can also season with your favorite spices.

2. Peel and cut the onion into half rings.

3. Spread half of the fish evenly on the bottom of the baking dish, put the onion in an even layer on the fish and pour a glass of hot boiled water into the dish. Top the onion over the entire surface with half of the mayonnaise.

5. Bake in the oven at 200º for about 20-25 minutes.

The fish is ready. Bon appetit!

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