Pollock with mustard baked in the oven

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to bake pollock fish in mustard sauce in the oven? Prepare the fish and all other necessary products. If you have frozen pollock, remove it from the freezer in advance and leave it at room temperature until completely thawed. The recipe used fresh fish, so the cooking time does not include defrosting. Clean the fish from scales, remove the entrails, and cut off the heads. If desired, you can remove the tails and fins.

2. STEP 2

   

   Prepare mustard marinade and sauce, whatever you call it. What mustard is best to use? Medium or non-spicy mustard works well for this recipe. Adjust the amount to your liking. I took 1 heaped teaspoon per fish carcass. Add a pinch of salt, dry oregano and ground allspice to the mustard. Mix everything well, the salt crystals should dissolve.

3. STEP 3

   

   Dry the fish with paper napkins so that there is no excess moisture on it. Coat pollock outside and inside with mustard marinade. Leave it this way for 10-15 minutes.

4. STEP 4

   

   At this time, peel the onions and garlic and rinse. Cut the onion into rings, half rings or cubes, as you prefer. Chop the garlic into small fragments or slices. Place onion in an even layer on the bottom of the baking dish and sprinkle chopped garlic on top. Drizzle a little vegetable or olive oil on top and pepper as desired.

5. STEP 5

   

   Place the fish carcasses on top of the onions. I really like baked cherry tomatoes with fish, so if they are available, I definitely add a few tomatoes to the pan before baking.

6. STEP 6

   

   Place the pan in the oven, turn on the “top-bottom” mode, set the temperature to 180-220 degrees and bake for about 30 minutes. Next, turn on the “grill” or “convection” mode and leave the fish in the oven until golden brown (5-7 minutes). Done, before serving, sprinkle the pollock with freshly squeezed lemon juice.

Comments on the recipe

tatyanochka2022

27.08.2023

4.5

This was my first time cooking fish with mustard. I discovered that the products go well together. My pollock weighed about 500 g. Before I started cooking, I cleaned the carcass, took out the insides, cut off the tail and fins. For the sauce, I took two teaspoons of mustard and added three pinches of salt. Since I wanted to make the sauce thinner, I poured a little vegetable oil into it. I didn’t add oregano and allspice. I cut the carcass into pieces, dipped each piece in the sauce, and seasoned all sides with it. Then I put the pieces in a bowl and left to marinate for 15 minutes. During this time, I fried one onion and one clove of garlic. I laid out the vegetables on a baking sheet lined with foil, having previously greased it with vegetable oil (I didn’t have any olive oil), put pieces of fish on top, and poured the remaining sauce over them. I baked pollock with mustard in the oven for 40 minutes at 220°. Reducing the heat to 180°, I left the fish for another 10 minutes. The pollock and onion were nicely browned. The fish was covered with a small crust on top, but the inside remained very tender and soft. Even after cooling, the pollock remained just as tender, aromatic and tasty. Thank you very much for the recipe!

Queen

27.08.2023

5

And I’ve never seen such pollock tails, yes. But I don’t have such a pretty fish!!! A very interesting recipe. I think it’s also delicious! I took note!!!