Pollock
4 servings
40 minutes
Pollock is a modest yet surprisingly tasty fish that holds an esteemed place in Russian cuisine. Baked pollock fillet with tomatoes, suluguni cheese, and aromatic herbs is a harmony of flavors combining the tenderness of the fish, the creamy texture of the cheese, and the slight acidity of the tomatoes. The recipe is simple yet refined: spices and mayonnaise add richness to the dish while baking in the oven preserves its juiciness. This dish is perfect for a family dinner or festive gathering. Pollock is valued for its health benefits: it is rich in protein and low in calories. Thanks to Provençal herbs and spices, the flavor of the dish unfolds anew, while an appetizing golden crust makes it even more appealing. It embodies true home comfort and simplicity of Russian cuisine.
1
Slice the tomato into thin slices.
- Tomatoes: 200 g
2
Grease the baking dish with oil.
- Olive oil: 1 tablespoon
3
Place the fish in the mold and salt it.
- Pollock fillet: 400 g
- Sea salt: to taste
4
Season with pepper.
- Ground black pepper: to taste
5
Then season with fish spices.
- Fish seasoning: to taste
6
Spread with mayonnaise, sprinkle with dry herbs.
- Mayonnaise: to taste
- Herbes de Provence: to taste
7
Place the tomatoes on top.
- Tomatoes: 200 g
8
Next, place the cheese.
- Suluguni cheese: 175 g
9
Send to a preheated oven at 180 degrees.
10
Remove the mold from the oven after 30 minutes.
11
Slice into portions and serve.
