This chilled pollock with braised vegetables is the make-ahead appetizer that only gets better overnight. Delicate poached fish layered with sweet, tomato-kissed carrots and onions melds into something deeply savory and satisfying as it chills. Fans of our Baked Red Fish with Vegetables will love this cold, meal-prep-friendly twist.
Ingredients
- 500 g (1.1 lb) pollock fillet
- 2-3 large carrots
- 2 large onions
- 1 tbsp tomato paste
- salt and black pepper, to taste
- 1 bay leaf
- 2-3 allspice berries
Instructions
- Poach the fish in salted water with the allspice and bay leaf; remove the bones if using whole fish.
- Grate the carrots and dice the onions; saute until done with the tomato paste, salt, and pepper, adding a splash of water if needed.
- In a deep container, layer the fish and the vegetables; spoon over a little of the fish broth.
- Cover and refrigerate overnight to let the flavors meld.
Tips
- Do not skip the overnight rest — this is when the flavors truly come together. The USDA recommends chilling cooked fish promptly and keeping it refrigerated.
- Use firm white fish fillets so the layers hold their shape when served cold.
- For a warm fish dinner, try our Baked Whole Fish with Honey-Mustard Glaze.
Nutrition: per 100 g: 120 kcal, protein 15 g, fat 2 g, carbs 3 g.