This baked pollock with vegetables and cheese is a complete one-dish dinner: tender pollock fillet layered over seasoned potato wedges, crowned with sautéed vegetables, sour cream, and a golden blanket of melted cheese. Fans of easy fish bakes will also love our Tender Baked White Fish in Sour Cream Sauce and our Baked Fish with Yogurt Garlic Sauce.
Ingredients
- 300 g (10.5 oz) potatoes, wedged
- 260 g (9 oz) pollock fillet
- 140 g (5 oz) carrots, diced
- 80 g (2.8 oz) onion, diced
- 50 g (1.7 oz) bell pepper, diced
- 60 g (1/4 cup) sour cream (15%)
- 100 g (3.5 oz) cheese, grated
- Salt, pepper, and a little oil
Instructions
- Toss the potato wedges with salt, pepper, and a little oil; spread on the bottom of a baking dish.
- Lay the pollock fillet on top with some herbs.
- Dice the onion, carrot, and pepper; lightly saute in a dry skillet and spread over the fish.
- Pour over the sour cream and sprinkle with grated cheese.
- Cover with foil and bake at 180C (350F) for 40 minutes.
Tips
- Pat the pollock fillet dry before baking so the sour cream topping stays creamy, not watery.
- Keep the dish covered with foil for the full 40 minutes so the potatoes steam through and the fish stays tender.
- For safe internal temperatures when cooking fish, the food-safety guidance at USDA is a trustworthy reference.
Nutrition: per 100 g: 160.3 kcal, protein 18 g, fat 9 g, carbs 1 g.