Composition / ingredients
Step-by-step cooking
Step 1:
How to bake pollock with potatoes in the oven? Prepare all the necessary ingredients for the dish. Pollock can be taken fresh or frozen. Frozen fish must first be defrosted by transferring it from the freezer to the bottom shelf of the refrigerator. Instead of whole fish, you can use frozen portioned fillets, from which all the bones have already been removed. In this case, it will take even less time to prepare the dish.
Step 2:
Wash the fish thoroughly, peel off the scales, cut off the fins and tail and gut.
Step 3:
Cut the prepared fish into portions. Transfer to a suitable bowl.
Step 4:
Add sour cream and mayonnaise, fish spices, curry, ground pepper and salt to the pollock. Choose a set of spices and their quantity according to your taste. Sour cream can take any fat content. Like mayonnaise, choose any.
Step 5:
Mix everything thoroughly. Leave the fish to marinate at room temperature for 20 minutes. If you marinate longer, then put the pollock in the refrigerator.
Step 6:
Wash the potatoes, peel and cut into medium pieces. If desired, you can cut the potatoes into circles. In principle, the method of slicing is not important here.
Step 7:
Put the potatoes to the fish and mix so that all the potatoes are also covered with sauce.
Step 8:
Grease the baking dish with vegetable oil. Lay out the fish and potatoes. Place the mold in a preheated 180 ° C oven for 35-40 minutes. If the dish is already browned on top, and the potatoes are not ready yet, cover the mold with foil and bake until the potatoes are ready. You can determine the readiness with a knife — it should freely pierce the potatoes.
Step 9:
Remove the finished fish and potatoes from the oven and put them on plates. Enjoy your meal!
It is very important to choose the right pollock. If you choose fresh fish, make sure that the cut of the carcass is white, without rusty color. If the cut is dark yellow or brown, then the fish has already lost its freshness, or it was stored incorrectly, freezing and defrosting several times. Cooking from such fish is not worth it.
In addition to pollock, you can cook any fish, both red and white, in this way.
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Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Never defrost the fish to the end if you have to cut it up! It is best to put it on the bottom shelf of the refrigerator and bring it to a slightly defrosted state. Then any manipulations, starting from cutting into steaks or large pieces and ending with cutting into fillets, will be successful. Completely unfrozen fish when butchered risks turning into a shapeless mass.
Root vegetables are best washed with a brush or a hard sponge under running water.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Boiled pollock - 79 kcal/100g
- Pollock fresh - 72 kcal/100g
- Ground black pepper - 255 kcal/100g
- Curry - 352 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
