Prepare the Fish: Clean the pollock fish and pat dry with paper towels.

Season the fish with ground pepper, salt, vegetable seasoning, and seasoning for fish.

Drizzle a small amount of vegetable oil over the fish and rub it in gently to coat evenly.

Let the fish marinate for 30 minutes.

Prepare the Onions: While the fish is marinating, peel and thinly slice the onions.

In a pan, heat a mix of vegetable oil and butter over medium heat.

Add the sliced onions and sauté until they become translucent.

Season the onions with salt to taste.

Remove the onions from the pan and set aside.

Cook the Fish: In the same pan, add a bit more oil if needed and carefully place the marinated fish.

Sprinkle a little baking soda over the fish to help it cook evenly.

Cover the pan with a lid and cook the fish over low heat for 10-15 minutes without opening the lid.

Prepare the Potatoes: Peel and cut the potatoes into thick slices or wedges.

Place the potatoes in a pot and cover them with boiling water.

Bring to a boil and then reduce the heat to low. Cook the potatoes for 5-10 minutes until they are slightly tender.

Drain the potatoes and set aside.

Add Vegetables and Herbs: After the fish has cooked for 10-15 minutes, carefully turn the pieces over.

Add cherry tomatoes, chopped garlic, and herbs to the pan with the fish.

Continue cooking over low heat for another 15-20 minutes.

Prepare the Egg Mixture: In a bowl, beat the eggs and season with salt, paprika, and dry garlic.

Heat some oil in a separate pan and scramble the eggs until cooked through. Set aside.

Bake the Dish: Preheat your oven to 200°C (392°F).

In a baking dish, arrange the cooked fish, sautéed onions, and par-cooked potatoes.

Sprinkle breadcrumbs, dry greens, and parmesan cheese (if desired) over the top.

Drizzle with a bit of vegetable oil for added crispiness.

Place the dish in the preheated oven and bake for 10-15 minutes until the top is golden and crispy.

Final Touches: Remove the baking dish from the oven and let it cool slightly.

Serve the fish with the scrambled eggs on the side and garnish with additional fresh herbs if desired.