- 1 fish fillet;
- 3 teaspoons of sour cream;
- 5 milliliters of sunflower oil;
- 4 pinches of black pepper;
- 3 pinches of salt;
- 2 lettuce leaves;
- 2 onions.
Step-by-step preparation:
1. Take the frozen pollock fillet out of the refrigerator. I don’t defrost the fish completely, since frozen pollock bakes better, since the fillet will melt during baking, thereby giving the fish juiciness and softness.
2. Cut the fillet into 2 parts (this will make it easier to bake).
3. Place the fish cut into pieces into a dry frying pan. The pieces in the pan should melt a little.
4. As soon as the fish is completely defrosted, pour a little sunflower oil into the pan and fry on all sides.
5. Then you need to salt the fish a little, add spices and pepper.
6. While the fish fillet is cooking, peel and cut the onion into thin rings.
7. Place onion rings on the fish and bake until golden brown.
8. After turning off the heat and covering the pan with a lid, you need to let the fillet stand for a while.Then place the fish fillet on a dish, grease it with sour cream and decorate with washed and finely torn lettuce leaves.
The fish fillet turns out very soft, juicy and tasty.
