Pollock in the oven
4 servings
60 minutes
Baked pollock is a simple yet refined recipe from Russian cuisine that highlights the natural flavor of the fish. Historically, pollock was considered an affordable and healthy product widely used in home recipes. Its tender fillet is infused with a fragrant marinade of olive oil, lemon juice, garlic, and Provençal herbs, giving it freshness and sophistication. A side of roasted vegetables—cauliflower, tomatoes, and onions—complements the dish with rich flavors and appetizing texture. When baked, pollock acquires a light crispy crust while retaining its juiciness inside. This dish pairs perfectly with greens and light sides, making it an excellent option for dinner.
1
Cut the pollock fillet into portion-sized pieces.
- Pollock fillet: 500 g
2
Dry with a paper towel.
3
In a separate bowl, prepare the marinade. Pour in 2 tablespoons of olive oil.
- Olive oil: 4 tablespoons
4
Squeeze the lemon juice.
- Lemon juice: 2 tablespoons
5
Salt, pepper, and add a spoon of Provencal herbs.
- Salt: to taste
- Ground black pepper: to taste
- Herbes de Provence: 1 teaspoon
6
Press the garlic through a press.
- Garlic: 2 cloves
7
Mix all ingredients until smooth.
8
Place the pollock in a deep container and pour the marinade over it, mixing thoroughly. Leave for 30 minutes.
9
Chop the tomato, onion, and cauliflower randomly.
- Onion: 1 head
- Tomatoes: 1 piece
- Cauliflower: 200 g
10
Place the vegetables on a baking sheet, drizzle with the remaining olive oil. Season to taste. Put in the oven for 15-20 minutes. Bake at 190 degrees.
- Olive oil: 4 tablespoons
- Salt: to taste
11
Take out the baking tray and place the pollock fillet. Put it back in the oven for 10-15 minutes until cooked.
12
Garnish with any greens before serving. Enjoy your meal!
- Fresh herbs: to taste
