Pollock Baked with Tomatoes and Mozzarella

Ingredients

• Navy Pollock 10 oz
• Pizza Mozzarella Cheese 5 oz
• Onion 0 oz
• Marinated cherries 5 oz
• Salt to taste
• Mixed Ground Peppers to taste
• Herbs to taste
• Vegetable Oil 0 fl oz

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Thaw the fish. The best way to thaw fish is to transfer it from the freezer to the refrigerator, where it will gradually defrost. If the fish was purchased by weight, transfer it to a suitable container and cover it with a lid. The second safe and quick method for thawing fish is to take it out of the freezer and place it in a pot of cold water. If you bought the fish in a plastic bag, do not remove it from the bag. If the fish was purchased by weight, place it in a bag, expel as much air as possible, and put it in cold water. The fish should not come into contact with water or air while thawing.

Step 3

Clean the pollock from scales, cut off all fins, remove the insides, rinse well, and dry.

Step 4

Peel the onion, wash it well, cut it into small cubes or strips, and place it in a baking dish.

Step 5

Cut the fish into small pieces and place them in the dish.

Step 6

Wash the tomatoes; if they are large, remove the stem and cut them in half, placing them in the dish with the fish. You can use fresh or frozen tomatoes.

Step 7

Season all ingredients with salt and pepper to taste.

Step 8

Add 50 ml of vegetable oil to the dish.

Step 9

Cover the dish with a lid or foil and bake in the oven at 355°F for about 30 minutes.

Step 10

Remove the dish from the oven, place the mozzarella cheese on top of the fish. Bake the dish in the oven for another 5–7 minutes under the lid at 355°F.

Step 11

Serve the dish hot. Garnish with herbs when serving.