We remove pollock carcasses from the entrails, bones and fins. Place the pollock fillets close together in a baking dish greased with vegetable oil (25 ml).
We generously treat the entire surface of the fish with mustard on both sides. Sprinkle dried herbs and salt over the surface of the fillet.
Preheat the oven to 190 degrees and bake the fish for 25 minutes.
For the accompaniment, peel the potatoes and cut them into slices as well as the tomatoes. After 10 minutes, remove the fish and place the prepared vegetables on top of the cooked fillet.
This dish is perfect for a holiday table, lunch or dinner. You can serve pollock immediately after cooking.
Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons
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