Pollock in the oven
2 servings
30 minutes
Baked pollock is a harmony of simple ingredients and rich flavor. This recipe originates from European cuisine, where the lightness and healthiness of the dish combine with its nutritional value. The tender pollock fillet infused with thyme and garlic acquires an appetizing golden crust, while vegetables—potatoes, broccoli, and juicy cherry tomatoes—add freshness and textural variety. A light tang of lemon enhances the fish's flavor, while olive oil adds tenderness to each piece. The dish is perfect for a family dinner or a light lunch, maintaining a balance between taste and health benefits. Its simplicity makes it accessible even for novice cooks, while the result delights with a rich, balanced flavor.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Divide the broccoli into florets.
3
Boil salted water in a pot, add potatoes, and cook for 5 minutes.
- Mini Potatoes: 300 g
4
Add broccoli to the potatoes and boil for another minute. Then drain the water.
- Broccoli cabbage: 300 g
5
Rub the fish with vegetable oil, salt, and pepper.
- Pollock: 700 g
- Salt: to taste
- Ground black pepper: to taste
6
Place the fish and prepared vegetables on the baking sheet.
7
Place cherry tomatoes, garlic, and thyme nearby.
- Cherry tomatoes: 300 g
- Garlic: 2 cloves
- Thyme: 3 sprigs
8
Sprinkle everything with olive oil.
- Olive oil: 30 ml
9
Bake for 15–20 minutes.
10
Serve the pollock with vegetables and a slice of lemon.
- Lemon: 0.5 piece