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Pollock with cheese

Baked with pollock cheese with the addition of sweet pepper. Pollock with cheese can be baked using various combinations of vegetable additives. In this case, sweet Bulgarian pepper, pre-processed, is taken. It can be successfully replaced with tomatoes or fresh pepper, such an additive gives the pollock juiciness. In addition, bright colors add not only taste, but also appetizing. You can serve pollock with cheese with or without a side dish. In this case, pepper plays the role of a side dish and sauce. It turns out very bright and juicy.
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Pollock with cheese
Pollock with cheese
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 58 % 14 g
Fats 38 % 9 g
Carbohydrates 4 % 1 g
139 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

  1. Step 1:

    Step 1.

    Prepare fresh pollock, cheese, onion, sunflower oil, the recipe uses lecho without tomatoes https://1000.menu/cooking/28400-lecho-bez-pomidorov-na-zimu-recept-s-foto it can be replaced for lack of fresh pepper or tomatoes. This additive gives the fish juiciness, aroma and additional taste.

  2. Step 2:

    Step 2.

    Pollock wash and remove fins and tail. Cut into portions. Add salt and oil, let stand.

  3. Step 3:

    Step 3.

    Grease the bottom of the baking dish with oil and put half rings of onion.

  4. Step 4:

    Step 4.

    Place a layer of pepper without filling. It is cooked in an oil-vinegar mixture, and has a rather sweet and sour taste.

  6. Step 5:

    Step 5.

    Put a layer of pollock on top of the pepper.

  7. Step 6:

    Step 6.

    Sprinkle a little grated cheese, add another layer of pepper.

  8. Step 7:

    Step 7.

    Cover everything with slices of melted cheese (in this case, Russian).

  9. Step 8:

    Step 8.

    Bake in an oven heated to 180 degrees, covered with foil, for about half an hour.

Pollock with cheese is a very common dish.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27   kcal/100g
  • Boiled pollock - 79   kcal/100g
  • Fresh pollock - 72   kcal/100g
  • Dutch cheese - 352   kcal/100g
  • Swiss cheese - 335   kcal/100g
  • Russian cheese - 366   kcal/100g
  • Kostroma cheese - 345   kcal/100g
  • Yaroslavsky cheese - 361   kcal/100g
  • Altai cheese 50% fat content - 356   kcal/100g
  • Soviet cheese - 400   kcal/100g
  • Cheese "steppe" - 362   kcal/100g
  • Uglich cheese - 347   kcal/100g
  • Poshekhonsky cheese - 350   kcal/100g
  • Lambert cheese - 377   kcal/100g
  • Appnzeller cheese with 50% fat content - 400   kcal/100g
  • Chester cheese with 50% fat content - 363   kcal/100g
  • Edamer cheese with 40% fat content - 340   kcal/100g
  • Cheese with mushrooms of 50% fat content - 395   kcal/100g
  • Emmental cheese with 45% fat content - 420   kcal/100g
  • Gouda cheese with 45% fat content - 356   kcal/100g
  • Aiadeus cheese - 364   kcal/100g
  • Dom blanc cheese (semi-hard) - 360   kcal/100g
  • Lo spalmino cheese - 61   kcal/100g
  • Cheese "etorki" (sheep, hard) - 401   kcal/100g
  • White cheese - 100   kcal/100g
  • Fat yellow cheese - 260   kcal/100g
  • Altai cheese - 355   kcal/100g
  • Kaunas cheese - 355   kcal/100g
  • Latvian cheese - 316   kcal/100g
  • Limburger cheese - 327   kcal/100g
  • Lithuanian cheese - 250   kcal/100g
  • Lake cheese - 350   kcal/100g
  • Gruyere cheese - 396   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Salt - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Sunflower oil - 898   kcal/100g
  • Refined sunflower oil - 899   kcal/100g

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