The feature of pollock is a very simple taste. On the one hand, this is a minus. On the other hand, it is a space for experimenting with spices, which are so well soaked in white fish. I tell you what interesting things can be added, except for banal salt and black pepper. Suitable for fillets, and for pieces, and for whole fish. Just don't forget to control the cooking time!
Ingredients
- Pollock - 600 g
- Turmeric - 1 tsp.
- Dried chili pepper - 1 pinch
- Sea salt - 1 pinch
- Curry - 0.5 tsp.
- Ground coriander - 1 pinch
- Ground ginger - 1 pinch
- Ground red pepper - 1 pinch
- Olive oil - 1 tbsp.l.
Step-by-step cooking recipe
Rub the pollock with olive oil and all the spices.
Wrap the fish in foil and bake in the oven at 180 degrees for about 25 minutes.
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