Composition / ingredients
Step-by-step cooking
Step 1:
Cut onions into half rings, grate carrots on a coarse grater, cut celery into small cubes.
Step 2:
Cut the pollock fillet into medium pieces. Grease the baking dish with vegetable oil. Lay out the fillets, season with salt and pepper.
Step 3:
Fry the vegetables in vegetable oil until half cooked, add tomato paste, salt, pepper. Fry for a few minutes, add a little water, simmer under the lid for 5 minutes.
Step 4:
Put the vegetables on top of the fish fillet. Bake in the oven at 180 degrees for 25-30 minutes. If the vegetables start to burn, cover the top with foil. Garnish with parsley when serving.
Incredibly easy to prepare, but very tasty, and most importantly a healthy dish!Pollock prepared in this way turns out to be especially tender and juicy! It is ideal for side dishes such as rice, potatoes, and even just with a vegetable salad will be very tasty.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Celery stalk - 12 kcal/100g
- Pollock fillet - 72 kcal/100g
