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Pollock baked in cream and cherry tomatoes

Author
Cookinero 19 Apr 2025
5960
Pollock baked in cream and cherry tomatoes

Incredibly tasty pollock, rich in protein and iodine, necessary for our body. Pollock regulates blood sugar levels, improves skin quality, strengthens hair and nails. This cod fish can be consumed by pregnant women and small children from 8 months, also people who eat pollock have a lower risk of getting lung cancer.

How to cook Pollock baked in cream and cherry tomatoes

Step 1

Pollock baked in cream and cherry tomatoes

Wash and cut the cherry tomatoes in half.

Step 2

Pollock baked in cream and cherry tomatoes

Salt and pepper the pollock on both sides and place it on foil. The piece of foil should be one and a half to two times larger than the fillet.

Step 3

Pollock baked in cream and cherry tomatoes

Make a kind of boat for the fish from the foil. Transfer to a baking dish.

Step 4

Pollock baked in cream and cherry tomatoes

Place the tomatoes and pour in the cream, sprinkle with spices.

Step 5

Pollock baked in cream and cherry tomatoes

Preheat the oven to 200 degrees. Put the fish in the oven for 30 minutes.

Step 6

Pollock baked in cream and cherry tomatoes

Serve with arugula and cherry tomatoes.

Pollock baked in cream and cherry tomatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute pollock with other white fish like cod, haddock, or tilapia. These fish have a similar texture and mild flavor, making them great alternatives.
To make it dairy-free, replace the cream with coconut milk or a dairy-free cream alternative. The flavor will be slightly different but still delicious.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to maintain texture.
This dish pairs well with roasted vegetables, quinoa, or a simple green salad. Steamed asparagus or garlic mashed potatoes also complement the creamy sauce.
Yes, you can freeze the cooked fish in an airtight container for up to 1 month. Thaw in the fridge overnight and reheat in the oven for best results.
For a low-carb version, skip any starchy sides and serve with extra vegetables like zucchini or cauliflower rice. The dish itself is already low in carbs.
If cherry tomatoes aren't available, you can use diced Roma tomatoes or sun-dried tomatoes for a more intense flavor. Adjust the quantity to taste.
To prevent curdling, ensure the oven temperature isn't too high and avoid overcooking. Baking at 200°C (400°F) for 30 minutes should keep the cream stable.

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