Baked pollock with potatoes
4 servings
80 minutes
Baked pollock with potatoes is a true embodiment of cozy home cooking. This recipe originates from Russian traditions of baking fish with vegetables, creating a harmony of flavors and textures. The tender and juicy pollock is infused with a fragrant sour cream-garlic sauce, while the potatoes baked under a golden cheese crust add heartiness and softness to the dish. The ease of preparation makes this recipe ideal for a family dinner. The dish is especially valued for its balance—nutritious yet light, with a pleasant tang from the sour cream and the spiciness of garlic. It is best served hot, complemented by fresh herbs and a glass of white wine for special occasions. Such baked fish will adorn any table, delighting with its simplicity and rich flavor.
1
Clean the pollock and salt it.
- Pollock: 800 g
- Salt: to taste
2
Slice the potatoes into rounds, salt them, and mix with oil.
- Potato: 1 kg
- Salt: to taste
- Vegetable oil: 10 ml
3
Squeeze garlic into the sour cream, add salt, and mix.
- Sour cream: 45 g
- Garlic: 3 cloves
- Salt: to taste
4
Slice the onion into half rings.
- Onion: 1 head
5
Place the fillet in the form, brush with sauce, add onions as the second layer, brush with sauce again, top with potatoes, and sprinkle with grated cheese.
- Pollock: 800 g
- Sour cream: 45 g
- Onion: 1 head
- Potato: 1 kg
- Cheese: 50 g
6
Bake in the oven for 1 hour at 200 degrees.
