Best Pollock fillet

Fillet cooked in two stages. First it is fried, then baked with vegetables. This double cooking will give you fish that is slightly crispy on the outside and soft in the middle.

Ingredients

• Bulbs - 4 Pieces
• Butter - 2 Tbsp. spoons
• pieces of bacon - 150 Grams
• Peas - 100 Grams
• Carrots - 2 Pieces
• Fish fillet - 1 Piece
• Olive oil - 1 tbsp. the spoon

Directions

1. Cut the onion into rings. Melt 2 tablespoons of butter in a skillet over low heat, then add the onions, stir and fry, stirring for about 30 minutes, until golden brown. Add salt and pepper.
2. Meanwhile, fry 150 g of bacon pieces in a skillet over high heat until browned. Mix cooked onion and bacon.
3. Bring water to a boil, season with salt, then add 100 g of peas and cook for 30 seconds. Remove peas from water and dip in cold water.
4. Cut the carrots into strips. Put in the same pot of boiling water and wait until it boils. Take it out immediately and dip it in cold water.
5. Grease the fillet with olive oil on both sides, season with salt and pepper. Preheat oven to 200 ° C. Heat pan, fry fish for 30 seconds on each side.
6. Place food paper on a baking sheet about three times wider than fish. Layer a layer of onions, then carrots and peas. Fish on top.
7. Fold the envelope. Bake in the oven for about 20 minutes.
8. Open the bag, cut into portions and serve immediately.