How to cook pollock for lunch to keep it tasty and healthy: recipe by Yevhen Klopotenko

Pollock is one of the simplest, yet tasty and healthy fish species. People often do not want to cook it because they do not know how to do it properly so that there is no unpleasant aftertaste and the fish is not dry.

Culinary expert Yevhen Klopotenko shared a recipe and tips on how to cook pollock with vegetables and bulgur on his website.

To begin with, this fish is very high in vitamins B6 and B12, as well as a lot of protein, so it is often used as a must-have in high-protein diets. It is also a low-calorie fish.

Ingredients:

• pollock - 1 pc.

• bulgur - 200 g
• sweet pepper - 1/2 pc.

• carrots - 1 pc.
• cherry tomatoes - 6 pcs.
• oil - 1 tbsp.
• garlic - 2 cloves.

• boiling water - 400 ml

• salt, pepper - to taste

Method of preparation:

1. Defrost the fish and remove the black film and the remains of the insides.

2. Heat oil in a saucepan and add bulgur. Fry for 1 minute, stirring occasionally.

3. Then pour boiling water and cook the bulgur for 20 minutes over low heat.

4. Wash the vegetable. Peel the carrots, cut them in half and then into medium half rings. Cut the peppers into thin strips.

5. Cut the fish into 4 pieces.

6. Put half of the cooked bulgur on the parchment, top with half of the peppers, carrots and whole cherry tomatoes.

7. Then put the fish on top, pour a little oil, salt and pepper.

8. Roll up the edges of the parchment to make an envelope and bake the fish with bulgur and vegetables at 180°C for 20 minutes.