Stewed pollock in tomato. Pollock in tomato: cooking recipes Pollock fillet in tomato sauce recipe

Pollock is dry and does not have an exquisite taste. But it also has an important advantage - you can use it to prepare many different, inexpensive dishes, including dietary ones.

Sauces, such as tomato, will help enhance the taste and make the flesh more juicy and tender. Pollock in tomato has an original taste and a small amount of calories. The quenching process will take very little time. Moreover, pollock in tomato does not require cooking skills.

Simple cooking

What to take:

• pollock - 3 fish;
• tomato paste - 5 tablespoons;
• onion - 2 pcs.;
• rast. oil - 4 tablespoons;
• seasonings;
• spices (pepper, salt).

How to prepare:

1. Defrost the fish, wash it, cut into medium-sized pieces.
2. Cut the onions into thin half rings and fry in a frying pan in vegetable oil. It should turn out transparent and soft.
3. Place tomato paste in a frying pan with onions, add a little water (by eye), stir, wait until it boils.
4. As soon as it starts to boil, reduce the heat and add pieces of pollock rubbed with salt to the frying pan. Pepper, add seasonings, cover with a lid and leave to simmer for 20 minutes.

Pollock stewed in tomato can be served with or without a side dish.

With carrots and garlic

What to take:

• pollock - 3 fish;
• tomato paste - 3 tables. spoons;
• garlic - 3 cloves;
• carrots - 3 pieces;
• dried celery (root) - teaspoon spoon;
• seasoning for fish - tea spoon;
• peppercorns - 5-6 pieces;
• Bay leaf;
• salt.

How to prepare:

1. Wash the defrosted fish, remove the black films and cut into pieces.
2. Pour vegetable oil into a frying pan, heat it up, put pieces of pollock in it and fry over high flame.
3. Fry the fish until golden brown on both sides and remove from the pan.
4. Grate the carrots and finely chop the garlic.
5. Place carrots, garlic, tomato paste, fish seasoning, bay leaf, celery, pepper and salt in a frying pan.
6. Pour water and put on moderate heat for 8 minutes.
7. Place the fried fish in a pan, then pour in the carrot-tomato sauce, cover and simmer over low heat for about an hour.

Pollock in tomato is good both hot and cold. You can serve a side dish if desired.

In sour cream and tomato

What do you need:

• headless pollock - 500 g;
• tomato juice - glass;
• sour cream - 250 ml;
• onions and carrots - 200 g each;
• sunflower or olive oil;
• ground pepper;
• salt.

How to prepare:

1. into pieces about 4 cm thick.
2. Simmer for 10 minutes with water or steam.
3. Grate the carrots coarsely, thinly slice the onion into half rings.
4. Pour vegetable oil into the bottom of the frying pan, heat it, add carrots and onions and fry until softened.
5. Mix sour cream with tomato juice, pour into a frying pan, add salt and pepper.
6. When the sauce boils, add the pieces of pollock, cover and simmer for about 20 minutes.

Pollock in tomato with sour cream is best eaten hot. Can be served with rice or potatoes or as a meal on its own with soft bread.

Pollock with tomatoes and onions

Another recipe for pollock, but now with fresh tomatoes and will be cooked in the oven.

What do you need:

• fish fillet - 600 grams;
• tomatoes - 3 pieces;
• onion - 3 pieces;
• hard cheese - 100 grams;
• sl. butter - about 30 grams;
• mayonnaise - 150 grams.
• spices - to taste.

How to prepare:

1. Marinate the pollock: brush the fillet (whole or in pieces) with a mixture of mayonnaise and spices. Do not use all the mayonnaise - leave 1/3 of it.
2. Chop the onion (not finely) and sauté in butter until transparent.
3. Place the fried onion in a baking dish and place the fish fillet in the marinade on it.
4. Cut the tomatoes into slices and place on top of the pollock. Apply the remaining mayonnaise to the tomatoes and sprinkle with grated cheese.
5. Place the pan in the oven, preheated to 180°C, for 40 minutes.

These simple and inexpensive dishes can be easily prepared by novice cooks. It is impossible to create food strictly according to a recipe: you need to try, add, change - this is the only way to create signature dishes from the same products. And every chef has his own secrets.

Calories: Not specified
Cooking time: Not indicated

In order to prepare a delicious and healthy lunch for the whole family, you don’t have to spend a lot of money, time and effort. It is enough to buy inexpensive but tasty fish. Pollock is perfect for such purposes. This fish has deservedly received the love of all housewives, as it is always available in stores and on the market. Also, in terms of taste, this fish is not inferior to other types of fish. Pollock has wonderful white meat and firm flesh, which makes it a popular fish. Today we will cook pollock in tomato, the best recipe will help you with this. Also see how to cook it just as tasty.



Required Products:

- 300 grams of fresh frozen pollock,
- 150 grams of carrots,
- 150 grams of onions,
- 2.5 tables. l. thick tomato paste,
- 180 grams of water,
- 3 tables. l. flour,
- 40 grams of vegetable oil,
- salt and pepper.

How to cook with photos step by step

We defrost pollock; it is always sold frozen. We clean the inside of the belly, then cut it into medium pieces. Small cut fish will fry and cook quickly.




Salt the pollock pieces, add a little pepper and roll in flour. Flour will give the fish a crispy, fried exterior and thicken the sauce.




Fry the fish in vegetable oil: heat a frying pan with oil, lay out pieces of pollock. We start frying and immediately turn the heat to medium.






Turn over each piece that has been fried and immediately add grated carrots and chopped onions to the fish. If the oil is already low, add a little. While the other side of the pollock is frying, we will also fry the carrots and onions. Stir gently when the ingredients are fried. Fry the pollock for a short time, 3-4 minutes on each side.




Now add the tomato paste diluted in water and simmer the dish under the lid for another 10-15 minutes. The fish will be completely cooked, soft, fragrant and soaked. Everyone will like juicy fish in tomato and everyone will ask for more.




Delicious will be an excellent solution for you for a hearty and nutritious lunch. Maximum benefits, minimum hassle and costs. Bon Appetite!

Cut the fish into small pieces.

Salt the fish pieces and season with spices, mix. For spices I used dried paprika, dried tomatoes and herbes de Provence - I really like this combination, but you can replace it with any other herbs or spices.

Place pieces of chopped peeled carrots in a baking dish.

Place pollock pieces on top.

Pour in tomato juice (or tomato paste diluted with water). I use tomato juice without salt; if you use salted juice, then add a little less salt to the fish itself.

Cover the pan with a lid or, as I did, with foil. And place in a preheated oven.

Bake pollock in a tomato for 20-25 minutes at a temperature of 180-200 degrees.

Pollock baked in tomato in the oven turns out juicy, aromatic and very tasty.

Along with such delicious fish, you can serve mashed potatoes, porridge or vegetable salads.

Bon appetit! Cook with love!

Fried pollock is delicious on its own, but you can diversify your diet and prepare a more complex dish with a unique aroma and taste from this fish. Pollock in tomato goes well with a side dish of rice, boiled pasta and mashed potatoes.

If the fish is frozen, it must first be thawed. Remove scales and entrails, including black films inside the abdomen. Then rinse thoroughly from above and from the inside.

Cut the cleaned fish into pieces 4 centimeters wide. Sprinkle with a little black pepper (ground) and salt. Leave for 10-12 minutes to soak the fish meat in seasonings.

Sprinkle a small amount of flour on a plate, preferably flat. Roll the pollock pieces one by one thoroughly in flour on all four sides.

Heat the vegetable oil well in a frying pan. Fry all the fish in it on both sides until the crust appears golden brown. The fish is ready.

To make the tomato sauce, first peel a couple of medium-sized carrots. Cut into circles (approximately equal in width).

Cut two small onions into thin half rings.

Chop fresh tomatoes into small slices.

Take a roasting pan (a frying pan with high sides). Pour in oil (3 tbsp). Place on medium heat. Pour in all the prepared vegetables at once, mix, and cover with a lid.

After 8-10 minutes, when the vegetables are already slightly stewed, add salt and seasoning for fish (to taste). Mix everything and close the lid again. Continue stewing vegetables over medium heat.

Add tomato paste to vegetables after 10 minutes. Stir well.

Pour a glass of water into the prepared tomato-vegetable filling for pollock. Mix everything again and close the lid. Leave to simmer until fully cooked, which can be determined by the softness of the carrots.

Place the fried fish in the prepared tomato and vegetables. Simmer briefly over low heat. The process is over.

The dish can be eaten hot or eaten after it has cooled. Serve with or without a side dish. In any case, pollock in tomato can diversify not only the daily, but also the holiday table.

Cooking time: PT00H50M 50 min.

Approximate cost per serving: 35 rub.

Calories: Not specified
Cooking time: Not indicated

Sea fish is extremely popular among lovers of a balanced and healthy diet. Its meat, in various forms of preparation, is included in the diet of a huge number of various dietary complexes. One of these fish is pollock, the benefits of which are as follows. Pollock meat is rich in unsaturated acids, multivitamins and a complex of mineral elements. It contains a minimum of carbohydrates and fat, and goes perfectly with any vegetable side dishes. And what is very important is that the fish is inexpensive and accessible to everyone.
Pollock in tomato sauce, the recipe with photos of which we offer this time, turns out very tasty.
To prepare a dish, the main thing is to stock up on all the necessary products and tools, put in a little feeling and soul, and then both your loved ones and friends will definitely appreciate your efforts. This recipe for stewed pollock in tomato is, in principle, quite simple to implement, and the resulting fish is very juicy and tasty. Any side dish is suitable for the dish, at your discretion.
Let us remind you that last time we prepared.

To prepare pollock in tomato, you will need the following ingredients:

- pollock – 3 carcasses,
- carrots – 3 pcs.,
- garlic – 3 cloves,
- tomato paste – 3 tbsp.,
- seasoning for fish – 1 tsp,
- dried celery root – 1 tsp,
- peppercorns – 5 pcs.,
- salt - to taste,
- ground pepper - to taste,
- refined vegetable oil - for frying.

How to cook with photos step by step

Pollock is usually sold frozen. Therefore, it should first be pre-thawed at room temperature. Then rinse under running water and cut into 4-5 cm pieces.




Next, heat a frying pan well with vegetable oil and fry the fish over high heat.




Fry it on both sides until golden and put it in a pan for stewing.






Peel the carrots and grate them. You can use a food processor for this.




Place the carrots in the pan, add tomato paste, chopped garlic cloves, bay leaves, fish seasoning, dried celery root, salt and peppercorns.




Fill everything with water and cook over medium heat for about 7-10 minutes.






Then pour the prepared carrot-tomato sauce over the fish. Cover the pan with a lid and simmer the pollock on the stove over low heat for 1 hour.




Serve the fish in tomato sauce either hot or cold.
It will turn out just as delicious