Pollock with onions and potatoes

1.Turn on the oven for preheating at 180-200 degrees Celsius.

2. If frozen pollock fillet is used, then it must first be removed from the freezer and defrosted. Then wash the fish thoroughly under running water, blot with paper towels and cut in half. Season the fish fillets with salt and pepper.

3. Next, prepare all the necessary vegetables. Peel the potatoes, rinse and cut into slices about 3-5 mm thick. Peel the onion, rinse and cut into thin rings.

Rinse the parsley greens under water, cut off the rough cuttings, chop the rest finely.
Peel a clove of garlic and grind it with a special press or grate it on a fine grater.

4. In a small bowl, mix the chopped parsley and chopped garlic. Add breadcrumbs or bread crumbs there and mix well together.

5. Grease a deep baking tray or a suitable baking dish with olive oil and put the sliced potatoes and onions into it in layers or mixed in rings. Season the vegetables with salt to taste and lightly sprinkle them with olive oil. Next, sprinkle the potatoes and onions with half of the mixture of breadcrumbs, garlic and herbs. Put a baking sheet with vegetables in a preheated oven to bake for 20 minutes.

Since pollock is prepared quite quickly, and it takes a little more time to cook potatoes, it is better to cook this dish in two stages.

6. After the specified time, remove the baking dish from the oven and put the pollock fillets on top of the vegetables. Sprinkle the fish with the remaining mixture with breadcrumbs and sprinkle with olive oil again. Put the dish in the oven to bake for 15-20 minutes. During this time, both potatoes and fish will be completely ready.

Serve the finished dish hot on the table. Optionally, you can decorate with chopped parsley.

Bon appetit!