Baked Pollock with Onion and Carrot
Pollock provides complete protein, while carrot and onion add fiber and a lightly sweet vegetable aroma. Frying the vegetables before baking makes them tender, and sour cream helps keep the fish moist. Serve the dish hot when the fillets flake easily with a fork.
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Servings: 6 (1 serving ≈ 266 gram)
Digestion time: 3 hour
Complete protein: ✔
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.
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