This recipe will definitely appeal to lovers of tomatoes and fragrant paprika. Pollock, like other white fish, is readily soaked in all juices and odors. Therefore, it acquires the most delicate piquant taste even during the baking process. And thanks to the natural acids in tomatoes, fish meat remains as tender as possible.
Ingredients
- Pollock - 500 g
- Tomatoes (in its own juice) – 400 g
- Tomato paste - 1 tbsp.l.
- Olive oil - 1 tbsp.l .
- Bell pepper - 1 piece
- Paprika - 1 tsp.
- Sea salt - 1 pinch
- Thyme - 2 twigs
Step-by-step cooking recipe
Lightly chop the tomatoes in their own juice, add chopped pepper and tomato paste, and mix everything.
Put the mass in a mold and put pieces of pollock on it. Add salt and sprinkle with paprika.
Put thyme sprigs on top and bake the fish in the oven for 25 minutes under foil.
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