Can I use frozen pollock?

Yes, but thaw it completely in the fridge beforehand and pat dry with paper towels to remove excess moisture.

Why does my fish turn out dry?

It may have been overcooked or the pieces were too thin. Keep an eye on the time and check for doneness earlier.

Can I replace cream with milk?

Yes, but the sauce will be thinner. Add 1 tablespoon of flour to thicken it.

How long should I marinate the fish?

A minimum of 20 minutes, but you can marinate for 30–40 minutes in the fridge for deeper flavor.

Pollock with creamy sauce

Name: Pollock with creamy sauce
Total time: 40 min
Yield: 3 порции
Cuisine: International
Ingredients: Pollock Fish — 600 g; Sour cream — 150 g; Cream — 100 g; Onion — 30 g; Lemon juice — 25 g; Fresh herbs (assorted) — 20 g

70min

925g

Nutrition per 100g

139

This pollock in creamy sauce is a true treasure for fish lovers. Tender, juicy fillets marinated in lemon juice, baked under a fragrant sour cream and cream sauce with onions and herbs. The fish melts in your mouth, perfectly complemented by the velvety sauce. Only 139 calories — elegant and wholesome!

DietFishLunchBakedAt the Table

WHAT YOU WILL NEED

From ingredients

6 products

Base

Sauce

Marinade

Herbs

Fresh herbs (assorted)20 g

SIMPLE PROCESS

Step by step recipe

The key to this dish is marinating the fish in lemon juice — it removes any fishiness and tenderizes the fillets. The sauce of cream, sour cream, and herbs adds a rich, creamy flavor. Allow the fish to marinate for 20 minutes, then bake at 200°C for 40 minutes until golden.

Step 1

Marinate the Fish

Cut the pollock into portions. Place in a bowl, drizzle with lemon juice, season with salt and pepper. Let marinate for 20 minutes.

Step 2

Prep the Sauce Base

Finely chop the onion and sauté in a skillet with a little oil until golden (3-4 minutes).

Step 3

Make the Creamy Sauce

Add cream, sour cream, and chopped herbs to the skillet. Stir, reduce heat to low, and simmer for 10 minutes without boiling.

Step 4

Assemble in a Baking Dish

Place the marinated fish pieces in a single layer in a baking dish. Pour the creamy sauce evenly over the fish.

Step 5

Bake

Preheat the oven to 200°C (400°F). Bake the fish for 40 minutes until cooked through and the top is lightly golden.

Step 6

Serve

Transfer the fish to plates, spoon the sauce over, and garnish with fresh herbs. Serve hot with rice, potatoes, or vegetables. Enjoy!

CHEF'S TIP

Marinate for at Least 20 Minutes

Lemon juice softens the fish and removes any off-odors. Let the pollock marinate for 20–30 minutes for best results.

Sauté Onion Until Golden

Cook the onion until translucent and slightly caramelized — this adds sweetness and depth to the sauce.

Don't Boil the Sauce

After adding cream and sour cream, simmer gently over low heat for 10 minutes without boiling to prevent curdling.

Check Fish for Doneness

Pollock is ready when the flesh flakes easily with a fork and turns opaque. Baking time may vary depending on fillet thickness.

SUBSTITUTIONS

Add your taste

With Cod or Hake Replace pollock with cod, hake, or haddock — they all pair well with creamy sauce.
Add Cheese to the Sauce Stir 1.8 oz (50g) of grated Parmesan or other hard cheese into the sauce for extra richness.
Tomato Sauce Instead of Cream Replace cream with 1 tablespoon of tomato paste for a tangy, more robust flavor.
Add Garlic Add 1-2 minced garlic cloves with the onion for an aromatic kick.

HOW TO STORE

How to Store Pollock in Creamy Sauce

Cool the cooked fish, transfer to an airtight container, and refrigerate for up to 2 days. Reheat in the oven at 160°C (320°F) for 10-15 minutes or in the microwave. Freezing is not recommended — the sauce may separate and the texture of the fish will suffer.

GOOD TO KNOW