Pollack with chilli and herbs in the oven

Alaska pollack is a budget fish. But that doesn't mean it has anything to do with being expensive.


Alaska pollock - 1 kg

Bulgarian pepper - 2 pc.

Spinach leaves - 20 g

Hard cheese - 150 g

Verts 10% - 100 ml

Coriander - 1 tsp.

Rosemary - 1/2 tsp.

Peppercorns mix - 1/2 tsp.

Nutmeg - 1/8 tsp.

Salt - to taste.

Method of cooking:

Sear the pollock, clean and dry with paper towels. Cut into medium-sized pieces, mix with specials and salt. Leave to marinate for 20 minutes.

Grate the sour peppers on a cheese grater. Peel the bell peppers and cut into 4 pieces.

Grill the pepper slices on a grill pan for 3 minutes on each side.

Puree the peppers and spinach in a blender. Add the peppers and sour cherry tomatoes. Mix the filling.

Place the slices of pollack in the filling.

Fill with the sour cherry mixture, evenly distribute it over the fish. Bake in the oven for 30 x 180 degrees.


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