So, in the first part, you got acquainted with the beneficial properties of pollock. By the way in Korea pollock is considered one of the valuable fish, which cannot yet be said about the countries of the former USSR. But anyway useful properties of pollock for the human body, it cannot be taken away, it remains only to use it wisely for food, preparing tasty and healthy dishes from it. And I am pleased to present to you the delicious and healthy food prepared by me. pollock dish – pollock baked in the oven with rice and vegetables.

Baked fish with rice in the oven, recipe

The recipe for delicious cooking of baked fish (pollack baked with rice) in the oven causes almost no difficulties. Following the sequential description of the process, this a fish dish even the most novice hostess will cook. Products are all inexpensive, simple and affordable, and baked fish with rice in the oven turns out just amazing. In this case, not only pollock, but also any other fish is suitable.

To prepare this fish dishes I have used the following set of products:

Fresh-frozen fish (pollock) - 1 carcass (500 grams);

Rice - 1 cup (250 grams);

Carrots - 1 piece;

Onion - 1 head;

Sweet pepper - 1 piece;

Mayonnaise - 200 grams;

Sunflower oil - for frying vegetables and fish (about 50 - 60 grams);

Seasoning for fish;

Ground black pepper;

Flour for breading fish;

Tomato sauce - 2 tablespoons;

How to cook delicious fish in the oven, step by step recipe with photos

To cook fish baked with rice and vegetables, you need to boil rice, peel onions, carrots, sweet peppers and cut them. Fry onions and carrots. Clean the fish, fillet it, cut into pieces and fry. Put rice in layers, fried onions with carrots, fish, sweet peppers in a form. Sprinkle everything with seasonings, pour over the sauce, pour over with mayonnaise and bake in the oven.

Now a step-by-step recipe for making baked pollock with all the details.

My fish is a freshly frozen pollock carcass, which I bought in advance and placed in the freezer. Before cooking, I take it out of the freezer, put it on a plate and leave it to defrost at room temperature. It does not take much time, about 30 minutes. By the way, not only pollock can be used to prepare the presented dish, you can take any other fish. Cod, saithe, burbot, haddock, saffron cod, blue whiting, whiting, polar cod and many others, and not only from the cod family, are suitable with success.

In the meantime, while the fish is defrosting, I peel the onions, carrots and sweet bell peppers. I wash the peeled vegetables under running water.

I cut the onion into small cubes.

I rub the carrots on a coarse grater.

Rice (I took steamed, it does not stick together during cooking) I wash it well under cold water so that there is no flouriness.

I put the washed rice in a saucepan, pour it with cold water, add a little salt and put it on the fire to cook. I cook until half cooked, i.e. about ten minutes after boiling. After ten minutes, I remove the stewpan with rice from the fire, drain the water remaining during cooking and set the rice aside to cool.

I'm going to fry the vegetables. I put a frying pan on the fire, pour three tablespoons of sunflower oil into it. When the pan is hot, I put the onions and carrots into it to fry.

I fry them for 8-10 minutes, stirring occasionally so that the onions and carrots do not burn. I remove the pan from the heat and also leave the vegetables to cool.

I turn on the oven to heat up to 180 degrees, so that by the time the preliminary preparation of the fish for baking is completed, the oven is ready for use.

While I was doing rice and vegetables, my pollock thawed. I clean it, cut off the fins, tail and wash the belly well. Then, with a sharp knife, I cut the carcass into two halves, remove the ridge and all the bones.

I cut the resulting pollock fillet into pieces and salt them on both sides.

I put a frying pan on the fire and pour sunflower oil into it to pre-fry the fish.

In order not to waste time, I take a baking dish, put boiled rice in it and evenly level it along the bottom of the form.

I spread the fried carrots and onions on the rice and also evenly distribute them over the surface of the rice.

During this time, the pan with oil warmed up. I take salted pieces of fish, coat them alternately in flour and put them in a preheated pan for frying.

First, I fry the pollock pieces on one side, about 1 minute. Then I turn over to the other side, also fry for about 1 minute on the other side, after which I remove it from the pan and lay it in an even layer in a baking dish on top of the layer with carrots.

Sprinkle fish seasoning and ground black pepper on top of the fish.

I cut the previously peeled sweet bell pepper into thin strips.

I spread the chopped pepper in random order on the fish.

Now we need to prepare the sauce. To do this, put two tablespoons of tomato sauce in a bowl and dilute it with boiled water.

This is a 100% homemade dish: the main course is cooked simultaneously with a side dish, any sea or river fish with white meat is suitable for the role of fish - both whole and fillet or steaks - and in general, you can come up with so many variations on this topic that there is no recipe book enough. And this is wonderful: when the fish is cooked together with rice and fragrant vegetables, all the ingredients are saturated with the aromas of each other, and when this splendor is on the plate, its wonderful, rich taste turns out to be much more important than the deliberately casual, “homemade” look. There is something primal about it.

Fish and rice with vegetables

3-4 servings

1200 fish with white meat or 800 g fillets
1 st. rice
2-3 garlic cloves
1 bulb
1 carrot
1 stalk celery
2 tbsp. water
olive
greens

Drizzle the fish (cleaned, gutted and de-gilled) with a little olive oil and season on all sides with salt and black pepper. Put some greens in the belly and set aside. A little more oil - a couple of tablespoons - should be heated in a large saucepan, and then fry finely chopped vegetables in it for several minutes. Add the washed rice to the pan, fry it together with the vegetables, then put the fish in the pan and pour in the water. The water will boil - reduce the heat, cover the saucepan with a lid and cook for about 20 minutes: this time should be enough for both the fish and the rice to reach readiness.

These are some of the wonderful sea bettas I came across while looking for fish. Could you pass by?

Serve by putting the rice on a plate and removing the fillet from the bones to make it easier to eat (of course, if you prepared this dish not with whole fish, but with fillets or steaks, lay them out as they are). For this dish, as for any other white fish, whether it is baked, fried or boiled, the simplest sauce is suitable: take a little olive oil, add finely chopped garlic and parsley, a spoon or two of lemon juice, salt, black pepper, as it should be stir and pour over the fish.

Fish and rice in the oven is a great dish for the whole family for lunch and even dinner. You won’t gain excess weight from such a dish, of course, if you don’t fill the finished dish with all sorts of sauces. After all, it is prepared without adding unnecessary fat, and it is useful for children to feast on fish.

Recipe for fish stuffed with rice and baked in the oven

There are many options for cooking baked fish, some recipes are simply amazing in their scope and complexity of execution. But not all housewives can repeat some unusual method in their kitchen, so you need to start simple. To do this, consider a recipe that even girls with little experience in cooking can recreate.

For cooking you need:

• Whole fish carcass of your choice, weighing 1–1.5 kg;
• rice - 300 g (can vary depending on the number of people);
• large head of onion;
• mayonnaise or sour cream;
• spices and salt of your choice.

To make your baked fish tasty and juicy, do everything according to the following instructions:

• Clean the fish and rinse thoroughly. Make longitudinal cuts on the carcass, and then rub with your favorite spices. You can use a little citric acid, it will "corrode" small bones. Put the fish on a baking sheet;
• Rinse the rice thoroughly and boil in salted water until half cooked;
• Remove the husk from the onion, finely chop and fry;
• Mix rice with onions, add salt and pepper to them. Stuff the fish with the mixture. If all the rice and onions do not fit, you can spread the food on a baking dish;
• Lubricate the fish well with sour cream or mayonnaise and you can send it to cook for 60 minutes at a temperature of 180 degrees.

After an hour, the stuffed fish will be ready, you can serve it with fresh vegetables and pickles. By the way, in this recipe, the dish can not only be baked, but at the same time be in a tightly wrapped foil.

Recipe for fish fillet with rice in the oven

Consider another option for cooking fish in the oven.

For the dish you will need:

• fillet of any favorite fish (cod fish is great) - 1 kg;
• rice - 300 g;
• carrots and large onions - 1 pc.;
• sour cream, if you follow the figure, then take it with a minimum percentage of fat content - 100 g;
• boiling water - 600 ml;
• vegetable oil - 3 tbsp. l.;
• greens of your choice, for example, dill or parsley - 1 bunch;
• salt and spices to taste.

Let's talk step by step the process of cooking fish with rice:

• Remove the husk from the onion and chop it as finely as possible;
• Wash the carrots, peel and chop on a shredder;
• Add 2 tbsp to hot skillet. l. butter and fry until a beautiful golden hue carrots and onions. Cooking time about 10 minutes;
• Take a baking sheet with high sides and grease it with 1 tbsp. l. vegetable oil. Put pre-washed rice on it;
• Wash the fillet of the selected fish, cut into large pieces and spread over the rice. Add salt and spices to your taste to the dish;
• Put fried vegetables on the fish: onions and carrots;
• If you are going to use fresh herbs in a dish, then it's time to add it. To do this, wash the plants, and chop very finely. Sprinkle the dish with herbs;
• Dilute sour cream in boiling water, add salt and spices to taste and pour rice with fish with the resulting mixture;
• Cover the baking sheet with foil on top so that there are no holes, otherwise the liquid will evaporate, and the cod fillet or any other selected fish will turn out to be dry and inedible;
• Send the dish to the oven, heated to 200 degrees for 40 minutes.

Recipe for cooking fish in the oven with rice and vegetables

Consider another option for cooking fish with vegetables and cheese.

For the dish you need the following ingredients:

• red fish (it is desirable to take a whole piece) - 500-700 g;
• rice - 250 g;
• large carrots, large onions, tomatoes - 1 pc.;
• hard cheese - grated 1.5 cups;
• mayonnaise or sour cream - 3 tbsp. l.;
• fresh dill or parsley;
• favorite seasonings, salt.

The sequence for creating this culinary masterpiece is as follows:

• Wash the fish, remove the skin and excess bones from it, salt and roll in your favorite spices. Put the prepared piece on a baking sheet lightly greased with butter, if you wish, you can cut the fish, but this is not necessary;
• Boil the rice in salted water, drain in a colander, let the excess liquid drain. Spread the dried cereal in an even layer over the fish;
• Put mayonnaise or sour cream in a separate bowl, add chopped onions and grated carrots. Mix everything carefully. Spread the resulting sauce over a layer of rice;
• Sprinkle everything with cheese on top;
• Wash the tomato, cut into thin rings and spread over the cheese;
• Send the dish to the oven preheated to 180 degrees for 40 minutes, then remove the baking sheet and sprinkle the dish with chopped herbs. Then let the fish brew for another 15 minutes in the oven.

After that, you can serve food to the table. By the way, some housewives call this dish a casserole with fish and rice in the oven. This name is not devoid of logic, since thanks to the cheese crust, a real tasty and juicy casserole is obtained.

As you can see, the recipes are varied. Fish and rice in the oven can be cooked in foil, just on a baking sheet, or in some other way known only to the hostess who creates this dish.

All this is really unimportant, the main thing is that the “output” is an edible meal. Cook for your loved ones, do not be afraid of culinary experiments. Enjoy your meal!

Step 1. Cut the fish.

I like to cook from fillet, because even small children can easily eat this dish without fear of choking on a bone. So, take the cod fillet, cut it into pieces, salt, pepper and set aside. You can sprinkle the fish with a ready-made mixture of herbs. Yes, I almost forgot. Turn on the oven!

Step 2. Cooking frying.

My carrots, peel, three on a coarse grater. We clean the onion from the husk, cut into half rings or smaller. Pour vegetable oil into a frying pan, fry the onion. When browned a little, add carrots to the onion. Saute carrots with onions for 10 minutes.

Step 3. Boil rice.

Rinse rice well in cold water. Pour water into the pan, put half a teaspoon of salt and add rice. Note that the ratio of water and rice is 2:1 respectively. Bring water to a boil and turn off the heat. Cook for 10 minutes. Rice should be half-cooked, as it will reach readiness along with the fish. Then drain the water by covering the pan with a lid or put the rice on a sieve so that the water is glass.

Step 4. Fill out the baking dish.

We take a baking dish. At the bottom we lay out the frying of onions and carrots, leveling it evenly. Place the fish pieces on top of the vegetables. On the fish, rice boiled until half cooked. Pour hot water on top so that the water covers the rice by 1 cm. Add a little salt on top and put the form in an oven heated to 200 degrees. After 20 minutes, the water should evaporate and the rice should swell. You can pull out the form and grease the top with mayonnaise and bake again for 10 minutes. The appearance of an appetizing crust is guaranteed! The dish is ready, turn off the oven and leave the fish with rice for another 5-7 minutes.

Step 5. Serve the fish with rice to the table.

We take out the finished dish from the oven. Let cool slightly and cut into slices. This dish goes well with white wine. Enjoy your meal!

It is good to serve a salad of fresh vegetables with fish and rice.

After cutting the fish, you can pour a little lemon juice.

Fish love fresh dill. You can sprinkle chopped dill on pieces of fish in a mold before baking.

Rice goes very well with any fish. You can cook fried, stewed, and baked fish - it will be very tasty with rice. Dishes in pots are popular with housewives, because in pots everything turns out much tastier than in a pan. I suggest you cook rice with fish in a pot today, it's simple and very tasty. Plus, it saves time.

So, let's take the products on the list. Today I have pollock, but of course you can take any fish.

The fish needs to be filleted, the fillet cut into pieces of about 2-3 cm.

Cut the onion and carrot and sauté in vegetable oil for 5-7 minutes.

Put the onions and carrots in the pots first.

The second layer is a fish.

Sprinkle washed rice on top. Dilute sour cream with water, add 200 ml of sour cream filling to each pot. Salt and pepper to taste. If desired, add garlic.

We put the pots in the oven, cook for about 40 minutes at 200 ° C, check the readiness in your oven. When all the liquid has been absorbed and evaporated - rice with fish in pots is ready! The most delicate rice soaked in the aromas of fish and vegetables, delicious fish cooked in sour cream filling - it's very tasty!