I cook today pink pollock. How is it different from a simple pollock? Yes, otherwise, nothing. But: the fat content of its meat just 1 gram per 100 grams of the product, but protein - 16 grams. Calorie pink fillets of pollock is very low - only 70 kcal. Meat bony, with a neutral taste pleasant. Another advantage pollock - high iodine content, however can be used as pollock tasty and effective means for the prevention of diseases of the thyroid gland. Also, there are the meat in its iron, sulfur, magnesium, zinc, which are required for normal operation of the gastrointestinal tract and immune system. Compared to other seafood, its price is low enough, and the nutritional value of anything is not inferior to expensive varieties of fish. Pollock, cod all relate to dietary products, it is useful to have all the people: the young, the elderly, and especially those living in areas where water and food there is iodine deficiency. So...
What is needed:
* WHOLE pollock - it took me only half
* Milk - 1 cup
* Garlic - 1 clove
* Italian herbs - a pinch (but can do without them)
* Herbs - parsley, onion, dill
* Potatoes - 2 pieces (large)
* Salt / pepper - to taste
Cooking:
Pollock / cod / hake / any non-oily fish - cut into pieces (not small). Put into milk marinade (described below bit) for 10-15 minutes Th. I kartohu previously baked through in the microwave (5 min-Th). Potatoes cut into random (I have here, as in the photo)) All put in a baking dish, pour the marinade and strongly heated oven for 25-30 minutes. Vsooo. Done! Non-greasy, nourishing, low cost, and most importantly - DELICIOUS! Oh yes:
Marinade: Milk + clove of garlic (preferably in the masher or grated) + Green + Italian herbs (very much with them tasty) + salt + pepper.
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