Why pollock? Well, it’s just that this fish is scolded so much - that, they say, it’s “unsuitable for eating”, and it’s only for cats, and in general - a rare, tasteless muck.
I do not argue, pollock is not a dorado. And not salmon. And, moreover, not a noble sterlet... However, he is quite a fish with self-esteem. Plump, but tender enough, if you do not overdo it with heat treatment. Dietary and, at the same time, rich in all sorts of useful things.
And if his “clothing” is well chosen (taste accompaniment, I mean), he’s generally good!
Here he will be with clothes now.
We take:
- Pollock itself - by the number of servings, if the fish are not large, you can use carcasses, you can fillet (or buy it)
- A couple of cloves of garlic
- 50 grams sun-dried tomatoes
- 4 tablespoons breadcrumbs
- 50 grams hard cheese
- A tablespoon of room temperature butter
- Juice from half a lemon
- Salt and black pepper to taste.
How we cook:
Wet sun-dried tomatoes from oil, finely chop. Grate the cheese. Garlic - chop.
We mix it all with breadcrumbs and a spoonful of butter (if you need a little more dietary, you can omit the butter).
Dry pollock with napkins, sprinkle with lemon juice, salt, pepper, and then cover with breading on top, pressing it to the fish.
We send it to the mold to bake at a temperature of 180-200 degrees for about 15 minutes.
Bon Appetit!