How do I know when the pollock is done?

The cooked fish should become opaque and separate easily into flakes when tested with a fork. Avoid overbaking, as pollock can lose its moisture quickly.

Can I use frozen pollock?

Yes. Thaw the fish completely in the refrigerator, then pat it thoroughly dry with paper towels before seasoning.

Why should I cover the fish with foil?

Foil traps steam and moisture inside the baking dish, helping the pollock stay tender instead of drying out during cooking.

How can I get a more golden cheese topping?

Remove the foil near the end of baking and leave the fish in the oven for a few more minutes. Watch the cheese closely so it does not burn.

Can I make this dish without mayonnaise?

Yes, although mayonnaise helps retain moisture and gives the dish a richer, creamier flavor. Without it, the result will be lighter and less rich.

Pollock with cheese in the oven

Name: Pollock with cheese in the oven
Total time: 45 min
Yield: 3 порции
Cuisine: International
Ingredients: Pollock Fish — 700 g; Mayonnaise — 40 g; Hard cheese — 150 g; Salt — 5 g; Black pepper powder — 2 g

60min

897g

Nutrition per 100g

131

Baked pollock with cheese is an easy way to turn mild white fish into a tender, juicy dinner with a delicious cheesy topping. Mayonnaise helps keep the fish moist, while melted cheese adds richness and an appetizing golden finish. There are no complicated techniques involved, making this recipe ideal for a simple family lunch or light dinner. Each serving contains only about 131 calories and nearly 19 g of protein.

HealthyanddeliciousFishFats & OilsCheese

WHAT YOU WILL NEED

From ingredients

5 products

Base

Sauce

Topping

Spices

Black pepper powder2 g

SIMPLE PROCESS

Step by step recipe

The key to tender pollock is avoiding overcooking. Cut the fish into evenly sized portions, coat each piece with mayonnaise, and cover the baking dish with foil during cooking to retain moisture. Grate the cheese just before baking and spread it evenly over the fish for a smooth, flavorful topping.

Step 1

Prepare the pollock

If using frozen pollock, thaw it completely and pat it dry. Cut the fish into evenly sized portions so they cook at the same rate.

Step 2

Season the fish

Season the pollock with salt and ground black pepper. Spread a thin, even layer of mayonnaise over each piece, making sure the surface is coated.

Step 3

Arrange on the baking sheet

Place the prepared fish in a single layer on a baking sheet or in a baking dish. Avoid overlapping the pieces so they cook evenly.

Step 4

Add the cheese

Grate the hard cheese using a medium or coarse grater. Sprinkle it evenly over the pollock, making sure each piece gets a generous layer.

Step 5

Bake covered

Cover the baking dish tightly with foil and place it in a preheated oven. Bake until the fish is cooked through, allowing about 45 minutes for the full cooking process.

Step 6

Brown and serve

Near the end of cooking, remove the foil and return the fish to the oven for a few minutes if needed, until the cheese is fully melted and lightly golden. Serve the pollock hot.

CHEF'S TIP

Pat the fish dry

Before seasoning, pat the pollock dry with paper towels. Excess moisture can thin out the mayonnaise coating and prevent the fish from baking evenly.

Keep the portions even

Cut the fish into pieces of roughly the same thickness. This helps everything cook at the same rate and prevents thinner pieces from drying out before thicker ones are done.

Cover tightly with foil

Seal the baking dish well with foil. Trapping the steam inside helps keep the pollock moist and tender during baking.

Let the cheese brown

For a more golden, flavorful topping, remove the foil near the end of cooking and return the fish to the oven for a few extra minutes.

SUBSTITUTIONS

Add your taste

Use another white fish Pollock can be replaced with another mild, lean white fish with firm flesh. Adjust the cooking time according to the thickness of the portions.
Choose another cheese Hard cheese can be replaced with a semi-hard cheese that melts well. Choose one with a pleasant flavor that will complement rather than overpower the fish.
Make it lighter Use less mayonnaise for a lighter version. The fish will be less rich but should remain tender thanks to baking it covered with foil.
Skip the mayonnaise You can omit the mayonnaise and bake the fish with cheese and another suitable savory dressing. The final flavor and texture will be different from the original recipe.

HOW TO STORE

How to Store Baked Pollock with Cheese

Cool the cooked fish and transfer it to an airtight container. Refrigerate for up to 2 days. Reheat individual portions in the oven or microwave until heated through, taking care not to dry out the fish. If using the oven, cover the fish with foil while reheating. Cooked pollock with cheese can be frozen, although the cheese topping and fish texture may be slightly less appealing after thawing. Thaw gradually in the refrigerator before reheating.

GOOD TO KNOW