Pollock fillet in the oven with onions and tomatoes

1. Turn the oven on 180 degrees Celsius.

2. Rinse pollock fillets thoroughly under running water and wipe with paper towels. Then cut into medium-sized pieces.

3. In a small container, mix 3/4 of olive oil, sea salt, ground black pepper and dried thyme. Add lemon zest. Peel the garlic, rinse and chop it, passing it through a special press. Add the crushed garlic to the container and mix all the ingredients well. Dip the pollock pieces into a container with seasonings. And leave the fish fillets to marinate.

4. All the vegetables necessary for this dish are cleaned, washed and dried with paper towels. Onions and shallots cut into thin half rings. Cherry tomatoes cut into halves or can be left whole (if they are too small).

4. Grease a refractory glass mold or cast-iron frying pan with olive oil. Put the chopped onion on the bottom of the dishes, and put the cherry tomatoes on top. Sprinkle the vegetables with the remaining olive oil. Season with salt and ground black pepper to taste.

5. Put the vegetables to bake in a preheated oven for about half an hour so that they become soft.

6. After the specified time, remove the form with vegetables from the oven and put the pieces of already marinated fish fillet among the vegetables. Pour over the fish and vegetables with the remnants of the marinade. And put the mold in the oven again for about 7-8 minutes so that the fish is baked.

As soon as the fish is ready, you can take the dish out of the oven. Let it cool down a little. Before serving, you can decorate the dish with lemon slices and sprinkle with sprigs of fresh herbs if desired.

Everything is ready! Bon appetit!