Composition / ingredients
Cooking method
1. Clean the fish, remove the bones, cut into fillets. Fillet cut into steaks (portions).
2. Potatoes are washed and cleaned. Cut in half lengthwise, and then cut each half into slices. In principle, it doesn't matter how you cut the potatoes, the main thing is that the pieces are quite thin.
3. Peel the onion and cut it into half rings or half rings, if the onion is large.
4. Potatoes and onions are placed on the bottom of the baking dish, covered with parchment and greased with butter. Sprinkle with salt and spices.
5. Pieces of fish fillet spread on potatoes and onions, also sprinkle with a little salt and spices.
6. Pour the contents of the mold on top with lemon juice, sprinkle well with olive oil.
7. Wrap the foil. We put the mold in an oven preheated to 180 degrees and bake the fish with potatoes for 30-40 minutes (depends on the thickness of the potato slices), after which we unfold the foil and bake for another 8-10 minutes so that the fish is slightly browned. In general, focus on the readiness of potatoes - if they become soft, the dish is ready.
Ready-made pollock fillet with potatoes is served hot with fresh herbs.
Bon appetit!
Calorie 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Pollock fillet - 72 kcal/100g
