This One-Pan Pollock Bake with Carrots and Onions Turns Any Weeknight into a Celebration

Weeknight dinner needs friendly energy: fast, unfussy, and still real food. This baked pollock with carrots and onions nails it. The fish stays juicy, the veg turn sweet and aromatic, and the whole thing stays lean while feeling homey.

It is easy on the budget and genuinely good for you: pollock brings protein and omega-3s, while carrots and onions deliver a hit of vitamins.

Ingredients: pollock fillet - 600 g; large carrots - 2 (about 200 g); yellow onions - 2 (about 150 g); vegetable oil - 2 tbsp; lemon juice - 1 tbsp; salt - to taste; ground black pepper - a pinch; dried dill - 0.5 tsp; fresh parsley - a few sprigs for serving.

How to make it

1. Prep the veg. Peel the carrots and grate on the large holes. Peel the onions and slice into thin half-moons. Warm half the oil in a skillet over medium heat, then saute the onions and carrots for 5-7 minutes until soft and lightly golden. This concentrates their flavor and brings out that gentle sweetness.
2. Set up the fish. Rinse the pollock, pat it dry, and cut into portions if you have whole fillets. Lay the pieces in a baking dish, drizzle with the lemon juice, and season with salt and a pinch of black pepper. The lemon brightens the flavor and keeps the aroma clean.
3. Build the dish. Spoon the sauteed vegetables evenly over the fish and smooth the layer. Sprinkle on the dried dill and drizzle with the remaining oil so the bake stays juicy and develops a light, appetizing crust.
4. Bake. Cover the dish with foil and slide it into a preheated 180 C oven for 25-30 minutes. For the final 5 minutes, remove the foil so the top can take on a little color.

To serve

Bring it to the table warm and finish with fresh parsley. It pairs neatly with boiled potatoes, plain rice, or a crisp vegetable salad.