Pollock with potatoes - 9 cooking recipes

For this type of dish, it is better, of course, to use pollock fillet. So as not to force family members to tinker with the bones, although for this fish they are not so critical. Usually, if you want to cook pollock with potatoes quickly, it is better to do it in one bowl. Then all the ingredients are thoroughly saturated with each other’s juices, which has a positive effect on the final taste. But it doesn’t hurt to pre-fry the potatoes until half cooked (it’s better to cut them into cubes).

You can take a baking dish or a heavy pan with high walls.

A layer of potatoes is placed on the bottom. If it has been pre-fried, it can be cut into cubes or slices. If it is placed raw, it is better to cut it into thinner circles. Salt, sprinkle with spices and coat with sauce (you can skip the sauce if you are not cooking in the oven). Place pollock pieces on top. Also salt spices and sauce on top.

Then the cooking process branches out. If we do everything on the stove, then add water so that it covers the potatoes. Cover with a lid and simmer over low heat until fully cooked. In this case, the fish will be cooked as if steamed and will become very tender and aromatic. In this state, it can be given to even small children without any problems (if no hot spices have been added).

To cook in the oven, it is better to sprinkle the surface of this unique casserole with grated cheese. You can also add tomatoes, cut into slices. The sauce gives the dish the necessary moisture, and there is no need to add water. Usually it takes 30-40 minutes to cook.

Due to the fact that pollock meat itself is dry, it is better to moisten it in every possible way. So stewing is ideal for dishes in this category. And preferably along with vegetables.

However, many people have nothing against the dryness of pollock, so that’s the only way it goes away with fried potatoes!