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Baked pollock in sour cream with cheese

Author
Cookinero 3 May 2025
4130
Baked pollock in sour cream with cheese

Pollock in sour cream with cheese is so quick to prepare that it can easily become one of your favorite everyday dishes. Sea fish is very healthy. It contains a lot of iodine, fluorine, phosphorus, potassium and calcium. Vitamin A reveals its properties in cheese and sour cream sauce because it is a fat-soluble vitamin.

How to cook Baked pollock in sour cream with cheese

Step 1

Baked pollock in sour cream with cheese

Prepare the fish. Cut the onion into half rings. Grate the cheese on a coarse grater. Cut the pollock fillet into pieces and sprinkle with lemon juice. Add pepper and salt to taste.

Step 2

Baked pollock in sour cream with cheese

Prepare the sauce. Place mayonnaise, mustard and sour cream in a separate bowl. Mix.

Step 3

Baked pollock in sour cream with cheese

Bake the fish. Preheat the oven to 180 degrees. Grease the baking dish with vegetable oil. Put the chopped onion as the first layer. Dip one side of each fillet piece in the sauce and place it on the onion with this side. Pour the rest of the sauce over the fish in the dish. Sprinkle the dish with grated cheese. Bake the fish for 20 minutes.

Baked pollock in sour cream with cheese - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pollock with cod, haddock, or tilapia—any mild white fish works well with this recipe. Adjust cooking time slightly if the fillets are thicker.
For a dairy-free alternative, replace sour cream with coconut cream or a plant-based yogurt. The consistency should be similar.
Leftovers will stay fresh for up to 2 days in an airtight container in the fridge. Reheat gently in the oven or microwave.
Yes, prepare and assemble the dish without baking, then refrigerate for up to 12 hours. Bake just before serving, adding a few extra minutes if needed.
Serve with roasted vegetables, mashed potatoes, or a fresh green salad for a balanced meal. Crusty bread also complements the creamy sauce.
Skip the onion and use a low-carb thickener like almond flour in place of breadcrumbs (if added). Serve over cauliflower rice.
Freezing isn’t recommended due to the creamy sauce, which may separate. For best results, freeze raw fish separately and prepare fresh.
Reheat in a 300°F (150°C) oven covered with foil for 10–15 minutes, or microwave at 50% power in short intervals.

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