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Baked pollock with sour cream and mozzarella

Author
Cookinero 3 Mar 2025
8270
Baked pollock with sour cream and mozzarella

A time-tested recipe for a delicious fish dish. An unusual sour cream sauce combined with a crispy cheese crust will make this recipe your signature dish. Pollock is low in calories and high in health benefits, so this recipe is a great dinner option for the whole family.

How to cook Baked pollock with sour cream and mozzarella

Step 1

Baked pollock with sour cream and mozzarella

Chop the mozzarella balls. Add the spices to the sour cream and mix.

Step 2

Baked pollock with sour cream and mozzarella

Place the fish on foil, add salt and pepper to taste.

Step 3

Baked pollock with sour cream and mozzarella

Form a boat out of foil and pour sour cream sauce over the pollock. Top with mozzarella.

Step 4

Baked pollock with sour cream and mozzarella

Bake the pollock in an oven preheated to 190 degrees for about 30 minutes until golden brown.

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

Yes, you can substitute pollock with other white fish like cod, haddock, or tilapia. Adjust cooking time slightly depending on thickness.
Greek yogurt or a mix of yogurt and a bit of mayo works well for a lighter sauce with similar tanginess.
Store leftovers in an airtight container for up to 2 days in the fridge. Reheat in the oven at 160°C (320°F) for 10–15 minutes to retain texture.
Yes, this recipe is naturally gluten-free—just ensure your spices and sour cream are certified gluten-free if needed.
Try roasted vegetables, a fresh leafy salad, or garlic mashed potatoes for a balanced meal.
Freezing isn’t recommended as sour cream sauces may separate upon thawing. Prepare fresh for best results.
It’s already low-carb! Just ensure your spices are sugar-free and serve with keto sides like cauliflower mash.
Absolutely! Use a greased baking dish and cover with parchment paper or a lid to keep moisture in.
Yes! Thinly sliced zucchini, cherry tomatoes, or spinach can be added under the fish for a one-pan meal.
The fish should flake easily with a fork and reach an internal temperature of 63°C (145°F).

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