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Baked Pollock with Bechamel Sauce
"The pollock baked in béchamel sauce in an oven turns out just amazing - gentle, fragrant and melting in the mouth. For the recipe it is possible to use the whole carcasses of fish or cleaned from bones and skin fillet. The fish baked according to this recipe turns out very juicy, with gentle creamy taste and an appetizing cheese crust. With its white flesh, sweet flavour and medium flaky texture, pollock – is a useful, readily available fish for the home cook."
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