Pollock in the oven with carrots and onions - 10 delicious recipes with photos step by step

Inexpensive, but meaty and tasty fish is, of course, pollock. You can cook many different dishes from it, but the most popular is pollock with onions and carrots. We offer you 10 delicious recipes for pollock in the oven with carrots and onions with a photo step by step. Try it!

Pollock with carrots, onions, cheese

A very satisfying and tasty hot dish is pollock with onions and carrots under an appetizing cheese crust. Cooking such fish is a pleasure, and the taste of the finished dish is simply incredible. Be sure to pay your attention to this recipe!

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  First, rinse and peel the root vegetables. Cut the onion into half rings and grate the carrots on a medium grater. Saute the vegetables in a skillet with vegetable or olive oil until the onions are translucent.
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  Take pollock fillets and rinse them in running water, then pat dry the fish with paper towels. Season the fillet with salt, sprinkle with spices and marinate in lemon juice. Leave the fish in this state for ten to fifteen minutes.
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  Divide the sautéed onions with carrots into two equal parts and place half on the bottom of a baking dish, you can add some spices and herbs.
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  Place your fillet on a bed of toasted vegetables, sprinkle with thyme or other herbs of your choice.
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  Place the remaining half of the onion and carrots on the fish fillet. Then gently cover the top with mayonnaise or sour cream.
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  Lastly, grate any type of hard cheese of your choice on a medium grater and spread the cheese evenly over the surface of your piece.
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  Send the fish to the oven, preheated to 180 degrees for 25-30 minutes, until fully cooked. Serve hot or in portions.

Bon Appetit!

A simple and delicious recipe for pollock with carrots and onions

Delicious and juicy fish with vegetables in the oven - the perfect healthy lunch or dinner. You can serve this dish with or without a side dish. If you are looking for a healthy yet tasty dish, this recipe is for you.

Ingredients:

• Pollock carcass - 2 pcs.
• Carrots - 1-2 pcs.
• Bulb onions - 2 pcs.
• Tomato paste - 1-2 tablespoons
• Tomato juice - 1 tbsp.
• Oil - for frying
• Flour - 2-3 tablespoons
• Bay leaf - 1-2 pcs.
• Salt and pepper to taste

Cooking process:

1. Before you start cooking pollock with onions and carrots, prepare all the necessary ingredients and put them on the table.
2. Defrost the fish, then rinse and pat dry with paper towels. If you have fresh fish, then you only need to rinse and dry it. Cut the pollock into equal pieces.
3. Season the fish with salt and pepper, add a little more spices if desired. Leave the fish in salt and spices for about fifteen minutes.
4. Peel the onions, rinse and cut into strips.
5. Peel the carrots, rinse and cut as you like - into strips, circles, curly. You can grate the root vegetable, it will be faster.
6. Next, you need to lightly fry the vegetables.Put some vegetable oil in a frying pan and dip the carrots and onions there. Fry the ingredients over low heat, literally until the onions are transparent.
7. When the vegetables are ready, coat the pollock pieces in flour before frying.
8. Add some vegetable oil to the pan again and put the fish pieces there. Fry the fish until a light crust forms on both sides. Then turn off the heat.
9. Transfer the fish to a pan or dish that is suitable for the oven. Place the bay leaf and spices in the fish dish.
10. Cover the fish with a pillow of fried vegetables. You can divide them into two parts and put one under the fish.
11. Dissolve tomato paste in tomato juice, or, if you have no juice, dilute the paste in water and add a little salt.
12. Add a mixture of juice and tomato paste to a container with fish and vegetables, and then send the dish into an oven already preheated to 180 degrees for thirty minutes to bring the dish to readiness.
13. Serve hot cooked fish as a main course. If you wish, you can add a side dish to the pollock or serve it yourself.

Pollock with carrots and onions with sour cream

A more delicate taste of pollock can be achieved by using sour cream when preparing a dish. The combination of vegetables with tender fish, sour cream and spices gives the dish a special taste and aroma that no one can resist.

Ingredients:

• Pollock (carcass) - 1 pc.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Sour cream - 200 ml.
• Purified water - 100 ml.
• Salt to taste
• Spices to taste
• Oil - for frying

Cooking process:

1. First, prepare all the ingredients that are on the grocery list. Be sure to peel and rinse the onions and carrots, and defrost, wash and dry the fish.
2. Grate the carrots on a medium or fine grater.
3. Then you need to finely chop the onion into strips. You can also slice the onion into half rings if desired.
4. Put some vegetable or olive oil in a skillet. When it is slightly warmed up, dip the vegetables in the pan and fry them until the onions are transparent and soft.
5. Dip the thawed and dried fish in a pan with vegetables and continue to fry, adding spices and salt.
6. Turn off the heat when the fish is lightly browned. Add sour cream to the skillet. If your skillet cannot be placed in the oven, first transfer your ingredients to a different mold.
7. Add drinking water to sour cream, and mix everything well. Place the container in the oven, preheated to 180 degrees. Bake the fish in sour cream with carrots and onions for half an hour at a constant temperature.
8. Serve the finished dish hot, in portions. This option for preparing pollock is great for filling and does not always need a side dish.

Bon appetit and culinary success!

Pollock with carrots and onions with mayonnaise

Juicy, appetizing, very satisfying fish - pollock with onions and carrots in mayonnaise. It is quite easy to prepare this dish, the main thing is to stock up on good mood and time. It's hot, perfect for both lunch and dinner.

Ingredients:

• Pollock (fillet) - 500 gr.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Vegetable oil - for frying
• Salt to taste
• Spices to taste
• Mayonnaise - 200 ml.
• Cheese - 70 gr.

Cooking process:

1. Prepare all the ingredients that are needed for cooking fish with mayonnaise and vegetables. Defrost fillets and rinse, pat dry with paper towels. Peel the onions and carrots; Chop the onion and grate the carrots.
2. Fry vegetables in a small amount of vegetable oil in a pan, without frying them too much.
3. Spread half the fried vegetables evenly over the bottom of the baking dish. Place the pollock fillet in the next layer.
4. Next, you need to evenly distribute the remaining vegetables and then create a layer of mayonnaise on top of the vegetables.
5. On a grater, grate the cheese and with the last layer evenly distribute it on top of all other layers. Put the fish dish in an oven already preheated to 180 degrees for half an hour.
6. Serve the finished dish hot, after dividing it into portions.

Pollock in the oven in foil with carrots and onions

The most juicy fish, like meat, is obtained when cooking in foil. By following the steps in this recipe, you will learn how to cook mouth-watering pollock with onions and carrots in foil. A hearty lunch or dinner is guaranteed!

Ingredients:

• Pollock (fillet) - 1 pc.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Salt and spices to taste
• Foil
• Oil - for frying

Cooking process:

1. First, take the pollock fillet and defrost it completely. Rinse the fillets in running water, then pat dry with paper towels. Sprinkle the fish with salt and spices and set aside for a while.
2. Peel the onions and carrots, then rinse the roots thoroughly in running water. Cut the onion into strips and grate the carrots on a medium grater.
3. Vegetables need to be sautéed. To do this, put some vegetable oil in a pan, dip the vegetables there and fry them over low heat for about four minutes, until the roots are tender.
4. Place foil in a baking dish, leaving enough edges to wrap the dish. Place the dried and lightly marinated fillets in the foil, and then place the vegetables. Wrap the foil and send the dish to the oven for half an hour at 180 degrees.
5. Serve the finished dish while still hot, dividing it into portions. If you wish, you can add a side dish of vegetables or mashed potatoes.

Bon Appetit!

Pollock marinated with carrots and onions in the oven

Onion and carrot marinade is easy to make with tomato paste added to frying. The result is an appetizing mixture of vegetables in a sauce that goes well with fish. Such a hot dish will certainly delight both guests and your family, so this recipe should definitely be studied and tasted!

Ingredients:

• Pollock with bones - 1 pc.
• Carrots - 1 pc.
• Bulb onions - 1-2 pcs.
• Spices and salt to taste
• Oil - for frying
• Tomato paste - 2 tablespoons
• Purified water - 100 ml.
• Flour - 2-3 tbsp.
• Vinegar - 2 tablespoons

Cooking process:

1. First, prepare all the ingredients. Measure out the right amount of vinegar, water, paste. Peel and rinse the onions and carrots in advance, and defrost the fish, rinse, dry.
2. Be sure to thoroughly rinse the fish and peel, cut the completely defrosted carcass into identical pieces.
3. Add ground black pepper and salt to the fish, then dip each bite in plain wheat flour.
4. In a skillet preheated with oil, fry the pollock pieces on both sides, until a light golden crust is formed.
5. When the fish is ready to bake, turn to the vegetables. Chop the onions and carrots with a knife or grater, and then send the root vegetables to fry in a skillet with vegetable oil.
6. When the vegetables are slightly browned, add the spices, tomato paste and vinegar. Mix all this and continue to simmer over low heat in a skillet under the lid.
7. Place half of the vegetables in the sauce in a deep baking dish.
8. Then spread the toasted pollock pieces on top of the vegetable cushion with the sauce.
9. Put the rest of the vegetables on top of the fish, then place the mold with the blank in the already hot oven. The temperature should be 180 degrees. Cook the fish for about half an hour without changing the oven temperature.
10. Serve the finished dish hot, spreading the fish and vegetables in the marinade in portions. Prepare your favorite side dish if desired, although this dish is great filling and without additional ingredients.

Pollock in the oven with rice, carrots and onions

A full mouth-watering lunch dish can be easily baked in the oven in just forty minutes. To do this, you do not need to have special culinary skills, you just need to follow the recommendations described in the recipe below. Don't pass up this simple recipe!

Ingredients:

• Pollock fillet - 0.5 kg.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomato - 1 pc.
• Fresh garlic - 2-3 cloves
• Parboiled rice - 1.5 tbsp.
• Drinking water - 0.7 l.
• Vegetable oil - for frying
• Mayonnaise - 50 ml.
• Salt and spices to taste

Cooking process:

1. First, prepare all the ingredients you need to cook fish and rice.
2. Peel the onions and chop finely with a sharp knife. Dip the onion into a skillet with heated oil and fry until translucent.
3. Then add the chopped, peeled carrots to the onion skillet and fry the ingredients together until the carrots are tender.
4. In the next turn, add washed and chopped peppers and tomatoes to the pan with root vegetables. It is better to cut vegetables into small cubes, after peeling them.
5. Next, add the thoroughly washed rice to the pan and add a little water, literally one finger high. Simmer everything together until the water evaporates.
6. Cut the pollock fillets into small cubes and fry them in oil in a separate skillet. Fry the fish for literally seven minutes, no more.
7. Put a mixture of vegetables and rice in a 3-D baking dish, spreading it out in an even layer.
8. Then place the fried pollock pieces, also evenly spreading the fish over the surface of the vegetables and rice.
9. In a separate container, thoroughly mix the water with mayonnaise and spices, then pour the dressing into the dish with the dish. After that, put the dish with fish, rice and vegetables in the oven preheated to 180 degrees for about half an hour to forty minutes.
10. Serve the finished dish hot, pre-distributing it in portions.

Pollock with carrots and onions in the sleeve

An appetizing and dietary fish and vegetable dish is, of course, pollock with onions and carrots in the sleeve. In this recipe, we added celery for a more subtle flavor in the finished dish, but you can easily skip it. Try it!

Ingredients:

• Pollock (carcass) - 500 gr.
• Onions - 1 pc.
• Fresh carrots - 1 pc.
• Lemon juice - 2 tablespoons
• Celery (in stems) - 1-2 pcs.
• Salt and pepper to taste
• Mustard seeds - 1 tsp
• Sleeve for baking

Cooking process:

1. In order to cook mouth-watering fish with vegetables in your sleeve, you first need to choose a good fish and defrost it. Rinse the fish, dry and cut into pieces, and then marinate in salt, spices and lemon juice for about fifteen minutes.
2. Peel the carrots and onions, then rinse all root vegetables, including celery, in running water. Cut the vegetables into small pieces using a sharp knife.
3. Take a roasting sleeve and place the pickled fish in it. Next, add chopped vegetables, spices and mustard seeds to the fish. Tie the bag with a special clip and send it all to the oven at 180 degrees for thirty to forty minutes.
4. Serve the finished dish by placing it on the dish from the sleeve. You can additionally prepare crumbly rice as a side dish with this mouth-watering dish.

Bon appetit and culinary success!

Pollock with carrots, onions and cream

Delicious fish in a delicate creamy sauce will pleasantly surprise you and give you pleasure during your lunch. This dish is quite easy to prepare if you follow the steps of the recipe correctly. Be sure to try this original way of cooking pollock in the oven.

Ingredients:

• Pollock - 1 pc.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Cream (20% and above) - 200 ml.
• Spices to taste
• Table salt - to taste
• Butter - for frying

Cooking process:

1. First, defrost, wash and dry the pollock carcass without entrails. Cut the fish into equal pieces and set aside.
2. Peel and rinse the onions and carrots, then cut into small pieces with a sharp knife. You can cut the vegetables as you like - into strips or rings. Melt some butter in a skillet and send the vegetables to sauté in the skillet. With constant stirring, cook the vegetables over low heat for about three to five minutes.
3. Then place the fish slices in a baking dish, lightly sprinkle with salt and pepper, then place the carrots and onions in an even layer.
4. Next, in a separate container, lightly heat heavy cream with spices - for example, pepper and coriander. Pour the cream into a baking dish and send the dish into an oven already heated to 180 degrees for half an hour to forty minutes, until the dish is fully cooked.
5. Serve the prepared fish in cream with vegetables to the table, distributing it into portions. This dish is great fresh, still hot, it is better not to reheat the fish in cream.

Pollock with onions, carrots, tomato paste

Delicate fish with onions and carrots in tomato-sour cream sauce is perfect for lunch or dinner, it will be a great trip to work. This great dish is suitable for both children and adults - so this lunch can easily feed the whole family.

Ingredients:

• Gutted pollock - 1 pc.
• Onions - 1 pc.
• Carrots - 1 pc.
• Sour cream - 2 tablespoons
• Flour - 2-3 tbsp.
• Tomato paste - 2 tablespoons
• Drinking water - 150 ml.
• Salt and pepper to taste
• Oil - for frying

Cooking process:

1. To begin with, you should prepare all the ingredients for cooking fish in sour cream-tomato sauce in the oven.
2. Then rinse and dry the fish, cut it into equal sized portions. Dip the pieces of fish in wheat flour, and then lightly fry in a cast iron skillet with a removable handle until golden brown.
3. Peel the onions and carrots, rinse and chop with a knife or grater. Add vegetables to the fish pan, and you can also add fresh herbs and spiced salt. Put out everything together a little.
4. Combine sour cream with tomato paste in a separate container, add spice salt and water. Mix all the ingredients together thoroughly.
5. Pour the sour cream and tomato paste sauce into a pan with fish and vegetables, and then put the pan in an oven preheated to 180 degrees and remove the handle. Bake the fish for half an hour until cooked through.
6. When the dish is ready, grip the pan and remove it from the oven. Serve the fish in portions, while still hot. You can offer fresh herbs and some side dish to complement.