Pollock baked with vegetables

1. 1 Pollock filletpack 600 g ≈ $5.50 180 g
2. 2 Carrots≈ $1.50 per kg 60 g
3. 3 Onions≈ $1.60 per kg 50 g
4. 4 Tomatoes≈ $4.67 per kg 80 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 30 g
6. 6 Lemon≈ $4.65 per kg 15 g
7. 7 Sunflower oil 8 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the fish under cold water and pat it dry with paper towels; peel the onion³ and cut it into half‑rings; peel the carrot² and cut it into thin sticks about 0.5 cm thick; slice the tomato⁴ into rounds; salt the fish and season with pepper to taste.

2. Preheat the oven to 190 °C and prepare a baking dish about 22×28 cm, greasing it with a thin layer of vegetable oil.

3. Lay the onion³ in half‑rings in the dish and spread it evenly over the bottom; top with the carrot² sticks; salt and pepper the vegetables.

4. Arrange the fish over the vegetables in one piece or in portions, pressing gently if needed; top with the tomato⁴ slices.

5. Spread sour⁵ cream evenly over the surface to cover the fish and vegetables.

6. Bake in the preheated oven at 190 °C for about 25 minutes; the fish is done when the meat is white and soft, easily pierced with a fork and separating from the bone.

7. Substitutions and make‑ahead: omit the tomatoes⁴ if unavailable; replace sour⁵ cream with a cream sauce of similar consistency without changing the overall dish.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.