Buckwheat with Fish Baked in the Oven
Hearty, fluffy, and very tasty - family dinner ready! Buckwheat with fish bakes easily in the oven. Onions and carrots make it extra flavorful. Use any fish: pollock, pike-perch, or cod.
Updated : 02 February, 2026
Easy
About 20 min.
Ingredients
150 grams
Buckwheat
200 grams
Pollock fillet
1
Carrot
1
Onions
30 milliliters
Vegetable oil
2 tablespoon
Sour cream
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make buckwheat with fish in the oven? First, prepare the ingredients from the list. Instead of sour cream, you can use mayonnaise. You may also add your favorite spices and seasonings. Thaw the pollock fillet in advance on the bottom shelf of the refrigerator.
Step 2
Rinse the pollock fillet, pat dry, and cut into medium pieces. Rub with salt and pepper and leave for about 10 minutes.
Step 3
Peel the onion, rinse it, and cut into small pieces. To reduce eye irritation while cutting, rinse the onion and the knife with cold water.
Step 4
Sauté the onion in a skillet with vegetable oil.
Step 5
Wash the carrots and peel them. It’s best to scrub them with a brush or stiff sponge under running water. Grate the carrots on a coarse grater.
Step 6
Add the carrots to the skillet with the onion. Preheat the oven to 180°C / 356°F.
Step 7
Sort the buckwheat to remove debris and rinse it well.
Step 8
Put the sautéed onion and carrots together with the buckwheat into a baking dish.
Step 9
Pour in water so it is about 0.5-1 cm (about 1/4-3/8 in) above the grains.
Step 10
Coat the pollock fillet with sour cream and place it on top. Put the dish into the preheated 180°C / 356°F oven for 30-40 minutes. If desired, cover the dish with foil.
Step 11
The dish is ready when the buckwheat is tender and the water has evaporated. Serve hot, optionally garnished with fresh herbs. Enjoy your meal!
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