When baking pollock with vegetables, you need to take into account only one important nuance: the fish is cooked very quickly. Sometimes this time is not enough for vegetables, like potatoes or pumpkins. Then they need to be slightly prepared in advance. Or you can just do without such ingredients, and choose more suitable products.
Ingredients
- Pollock - 600 g
- Carrots - 2 pieces
- Onion - 1 piece
- Bell pepper - 1 piece
- Cherry tomatoes - 160 g
- Zucchini - 1 piece
- Eggplant - 1 piece
- Champignons - 200 g
- Olive oil - 2 tbsp.l.
- Tomato paste - 2 art.l.
- Soy sauce - 1 art.l.
- Spices and seasonings - 2 tsp.
Step-by-step cooking recipe
Randomly chop all the vegetables and fold them into a baking sleeve.
Add pollock pieces to the same place. Pour oil, soy sauce and tomato paste, season to taste.
Mix everything carefully, tie the sleeve and bake the fish in the oven for 25 minutes at 180 degrees.
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