Today I have cutlets from pollock, baked in tomato sauce for lunch. A fragrant and simple dish can decorate an everyday dinner)

Ingredients:

• Alaska Alaska pollack - 600 grams
• Onion - 1-2 pieces.
• Garlic - 2 teeth
• Bread - 1 pc.
• Milk - 80-90 milliliters
• Tomatoes - 500 grams
• Carrots - 1 pc.
• Vegetable oil - 50 milliliters
• Egg - 1 pc.
• Salt, black pepper - To taste
• Spices - To the taste (Provencal herbs, curry, paprika)

How To Make Fish Cutlets

Prepare foods for cutlets and sauce. Defrost the fish at room temperature, peel the vegetables.

Separate fish fillets from skin and bones. Chop the onions and carrots. Bread soaked in milk. A portion of the onion is fried in vegetable oil until cooked.

In the chopper bowl, add fish fillets, bread, fried onions, salt, egg, spices, one clove of garlic.

From the received forcemeat with wet hands form cutlets, breading them in breadcrumbs or flour. Fry in vegetable oil until a beautiful crust appears.

Carrots and the second part of onions fry in vegetable oil. Tomatoes pass through a meat grinder or a juicer and add to the vegetables, there also send a clove of garlic, bay leaf, salt. Braise.

Fold the cutlets in a fireproof form. Oven heat up to 180 degrees.

Pour the tomato sauce that was stewed and send it to the oven for 15-20 minutes.

Serve the dish hot!

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