We need to bake the peppers to make the fish sauce. Pepper, cut, put in a mold or on a baking sheet, sprinkle with oil and sprinkle with a little Italian herbs. We put in the oven for 10 minutes at t-180 C. Orient yourself on your oven. This time was enough for me. The color of the sauce will be red if you use red bell pepper. I had only green, it did not affect the taste. Marinate the pollock while the pepper is baking. You can make fillet from pollock. This is for the festive table. I'll leave the pollock in pieces. There are few bones in it and it is convenient to eat it. I washed, dried, cut off all the fins and cut the fish into pieces. I got 4 pieces. I put it in a bowl, poured oil, added salt, added Italian herbs and cayenne pepper. Hands rubbed the fish a little with this mixture and left on the table. While I'm making the sauce. The Bulgarian pepper is already baked.
You can peel off the peppers. We take a blender, put the garlic, chopped dill there, squeeze the juice from the lemon wedge, lay out the baked pepper, cut into pieces, melted curds, pour cream, add olive oil, salt and pepper to taste. We break everything into a homogeneous mass. It should not be thick. If very thick, dilute with cream. We take a suitable shape. I'll take ceramic. Pour the sauce into it and spread the fish. We cut half-slices of lemon, put them also between the pieces of fish. We put in the oven for 15 minutes, setting T-180 s. This time was enough for me to bake everything in the form. The fish is done quickly. If children eat it, then exclude cayenne pepper (black). Pepper sweat on your plate.
Serve the dish hot.
With any side dish. I served with boiled potatoes, putting fish pieces in it and pouring a generous amount of sauce.