Pollock stewed with carrots and onions in a frying pan

Super simple and the same quick dish for a family dinner! Pollock, stewed with carrots and onions, we cook in a frying pan. It turns out to be a very easy and budget dish that any beginner can master. You can change the thickness of the gravy to suit your taste and serve the fish with or without any side dish.

naniki

The author of the recipe

Stewed pollock with carrots and onions in a frying pan

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Composition / ingredients

servings:

Pollock

600

Carrots

0.25

Onion

Sunflower oil

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 12 g

Fats 33 % 7 g

Carbohydrates 10 % 2 g

117 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to put out pollock with onions and carrots? Prepare the products according to the list. Defrost the fish in advance, you can not completely, so it will be easier to cut it. Wash the carrots well with a brush under running water, then dry them. Peel the onion from the husk, wash, dry.
Step 2:
Clean the fish from the scales, cut off the head, tail, fins. Rinse well under cold water, dry with paper towels. Then cut the fish into portions.
Step 3:
Salt and pepper the pollock.
Step 4:
Heat the vegetable oil in a frying pan and quickly fry the pollock on both sides without leaving the stove. Be careful: if a drop of water gets into the hot oil, it will start hissing and splashing. Therefore, it is important that there is no water left on the fish.
Step 5:
Add the onion cut into half rings to the pollock in the pan. Slightly drown the fish with onions.
Step 6:
Grate the carrots on a coarse grater and add to the fish.
Step 7:
Pour half a cup of water into the pan, simmer the dish under the lid for 10 minutes. During this time, both fish and vegetables will have time to cook. Before turning off the stove, check them for readiness just in case, because your stove can cook faster or slower than mine.
Step 8:
Serve stewed pollock with carrots and onions right in the pan, sprinkled with fresh herbs. Or you can arrange it on plates with or without a side dish, with fresh bread, which is very tasty to dip into the sauce formed when stewing fish with vegetables.

Pollock, stewed in a frying pan with carrots and onions, is a very tasty and healthy dish. It can be served for lunch or dinner - the dish is light, tasty and nutritious. If you remove the bones - and there are not many of them in mitai, then you can safely give the dish to children. You can serve pollock stewed in a frying pan with carrots and onions as a side dish - any potato, crumbly rice is perfect - or without a side dish. In this case, serve with a slice of fresh bread so that you can dip it into the resulting sauce.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .