Tender pollock in the oven

Soviet cuisine

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Description Products Steps

Tender pollock in the oven is a recipe that turns ordinary pollock into an almost restaurant dish. Pollock, soaked in onion juice, becomes tender, and ginger, American mustard, mustard peas, lemon, mayonnaise and butter give the meat a very pleasant aroma, becoming worthy of any holiday table. At the same time, cooking does not take much effort.

1. Calories
   123,17 kcal
2. Protein
   10,61 gram
3. Fat
   6,72 gram
4. Carbohydrates
   5,45 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 10 serving:

1. Polish

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   1900 g
2. Onions

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   2 pcs. = 160 g
3. Ground ginger

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   50 g
4. Cherry tomatoes

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   250 g
5. Corn

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   1 piece = 300 g
6. Lemon

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   1 piece = 120 g
7. American mustard
   150 g
8. Dijon mustard

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   2 tbsp. l. = 50 g
9. A mixture of peppers

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   2 tsp. = 6 g
10. Olive oil

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    70 g
11. Mayonnaise

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    150 g
12. Salt

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    to taste

Steps:

1. 
   If you bought frozen pollock, defrost it and rinse it under running water. Wash vegetables and lemon to remove dirt. Measure out the required quantities of all spices, mustard, mayonnaise.
2. 
   Cut up the fish. Cut along the ridge, remove the entrails and fins. Salt and coat with salt on all sides. Coat the fish with a mixture of mustard and mayonnaise.
3. 
   Cut the onion into half rings and place on a greased baking dish or baking sheet.
4. 
   Place the fish on the onion. Place ginger on the fish and pour lemon juice over it. Cut the tomatoes into 4 pieces, corn into small pieces. Place the tomatoes, cherry tomatoes and corn on the ginger. Pour olive oil and place in an oven preheated to 180 degrees for 45 minutes.
5. 
   Serve the fish, garnished with fresh herbs in portions.

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