Ingredients:
- 3 pollock fillets
- 30g butter
- 2 tablespoons flour
- 500ml milk
- 1 tablespoon mustard
- 1 tablespoon dill
- Cooking oil
- 1 teaspoon organic vegetable stock
- Salt, pepper, and nutmeg** to taste
Instructions:
1. Preheat the Oven:
- Preheat your oven to 220°C, using top and bottom heat.
2. Prepare the Fish:
- Pat the pollock fillets dry with a paper towel.
- Lightly grease a baking dish with oil and place the fillets in the dish.
3. Prepare the Sauce:
- In a medium-sized saucepan, melt the butter over medium heat.
- Gradually stir in the flour to form a roux, cooking for 1-2 minutes until it’s slightly golden.
- Slowly add the milk, stirring constantly to ensure a smooth, lump-free sauce. Bring it to a gentle boil.
- Stir in the mustard, dill, and organic vegetable stock. Season with salt, pepper, and a pinch of nutmeg. Let the sauce simmer for a couple of minutes to blend the flavors.
4. Bake the Fish:
- Pour the mustard sauce over the pollock fillets, ensuring they are fully covered.
- Place the dish in the preheated oven and bake for 20 minutes, or until the fish is tender and the sauce is bubbling and lightly golden.
5. Serve:
- Once baked, remove the dish from the oven and let it rest for a few minutes before serving. This dish pairs beautifully with steamed vegetables or boiled potatoes for a complete meal. Enjoy!