Baked Pollock with Onion and Carrot

Cut the pollock (1000 g) into portions, season with table salt (3 g), add black pepper (1 g), and drizzle with lemon (25 g).

Fry the onion (200 g) and carrot (150 g) in the olive oil (15 g) for 6–7 minutes until tender.

Place the fish in a baking dish, place it over the cooked vegetables, and optionally add sour cream 30% (200 g).

Bake at 190 °C for 25–30 minutes, until the fillets are opaque and flake easily with a fork.

Serve the fish hot.