Fish in the oven is tasty and healthy! I present to your attention three delicious recipes on cooking fish and some tips to keep in mind when cooking fish in the oven.
Recipe 1: Fish baked in foil
Foil is a great invention of mankind. Foil does not oxidize, it is compact, lightweight, retains nutrients in the product, and provides an unsurpassed aroma to the fish dish without any additional intervention.
Ingredients:
pink salmon – 1 pc. ; lemon – 1 pc. ; large head of onion; carrots – 1 pc.; 50 gr. oil drain; any greens of your choice for decoration.
Cooking method:
1. Clean and rinse the fish. Cut the onion into half rings. Grate the peeled carrots on a grater (preferably a coarse one). Cut the lemon, like the onion, into half-ring-shaped slices.
2. Next, add salt and pepper to the onions and carrots and fry them in vegetable oil. First the onion is fried, then the carrots are added.
3. The fish should also be coated with salt and pepper outside and inside, stuffed with fried vegetables, add 2-3 slices of lemon and chopped pieces butter.
4. If there are any vegetables left, they need to be placed on a prepared sheet of foil, and the stuffed fish and a couple of lemon slices (on top of the fish) should be placed on top.
Wrap the fish well in foil, sealing the edges well (if one sheet is not enough, take another), place on a baking sheet and bake for an hour at 180 degrees.
Carefully release the finished fish from the foil and place it on an oblong large dish and decorate with greens.
Recipe 2: Fish and chips in the oven
For this recipe we take fish fillet, which we bake with potatoes in a tender milk sauce. This delicious dish is perfect for a family dinner.
According to the principle of the recipe, potatoes can be replaced with other vegetables (for example, cauliflower) or fish can be baked separately.
Ingredients:
medium-fat fish fillet - 800 gr., 10 medium potatoes, 2 onions, ten percent fat sour cream - 250 gr., 300 ml milk, grated cheese - 100 gr., 2 tbsp. l. premium flour, ketchup, salt, pepper as desired and to taste.
Cooking method:
1. Boil the potatoes, but they should remain slightly undercooked, cool. Grate the onion on a medium grater and lightly fry it. oil, then add flour to the pan with the onions, mix everything, keep on the stove for a couple more minutes.
2. Then add sour cream and ketchup to the onion with flour (2 tablespoons of ketchup is enough) and simmer, stirring, for another 2 minutes.
Next, pour in the milk, stir and boil again for a couple of minutes. Salt and pepper the resulting sauce.
3. Cut the potatoes into round pieces, grease a baking sheet with oil, line the bottom with potatoes, and place pieces of fish on top.
Pour the prepared sauce over the potatoes and fish and place in a preheated oven (up to 220 degrees). Bake for 40 minutes. without cover.
Ten minutes before cooking, sprinkle the dish with grated cheese.
The finished fish will be covered on top with a beautiful, appetizing crust, and inside it will be soaked in milk sauce.
Recipe 3: Fish with vegetables in the oven
Fish is very useful product, vegetables are also valuable. They perfectly complement and enhance beneficial features each other.
Ingredients:
sea fish – 2 pcs., White cabbage– 1, 2 carrots, 2 onions, bell pepper – 1 pc., tomato (tomato paste), mushrooms, spices of your choice (for fish), mayonnaise, half a lemon, processed cheese – 2 pcs., greens.
Cooking method:
1. Shred cabbage, carrots, onions and peppers; put everything in a frying pan. When the cabbage is soft, add grated tomatoes or paste.
2. Cut the fish into pieces, salt them, coat them with mayonnaise and spices.
3. Grease a baking sheet with oil/fat, lay out a layer of half the fry, then add fish, sprinkle it lemon juice, and put the remaining roast on top. We make a mesh of mayonnaise and put it in the oven until ready. 15 minutes before cooking, sprinkle the future dish with grated cheese.
BONUS:
For this dish” Carp in sour cream sauce
”needed: CARP (carp), sour cream, garlic
Clean the fish and set aside for now.
Cooking sour cream sauce: sour cream + more garlic + salt = mix.
We take a sheet of foil... grease it with oil... place our fish... and pour the sauce on the inside. Don’t skimp on the sauce, this means that there should be a lot of sour cream. (For 1 kg of fish I take a 250 g bag/jar of sour cream and a head of medium garlic.)
Now close the foil, leaving a small hole, and into the preheated oven. Bakes quickly.
If the fish is large, you need to cut it and wrap it in pieces in foil. Once cooked, serve directly in foil.
And if you didn’t finish the fish in one sitting, because... This dish is hearty, and if you put it in the refrigerator, the sauce will turn into jellied meat...mmmmmmmm!!! Here it turns out like this... when hot, the fish is very filling... when cold, you just savor it and enjoy it! 🙂 Author - I, Margarita
Original post by povarruCulinary community Li.Ru - Fish in the oven
Oven fish recipes
Thank you very much!
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How to bake fish in the oven without foil Eating fish helps reduce cholesterol and regulate metabolism, while the product itself is perfectly digestible thanks to the enzymes it contains. Sea fish is traditionally considered healthier than river fish. This is largely explained environmental situation, on the other hand, the habitat largely determines the quality and composition of fish meat - sea water richer in chemical composition than fresh
There are many recipes for cooking fish. Moreover, there are both universal and specific ones, developed by chefs for a specific type of fish. How to bake fish in the oven in a simple way? Be that as it may, most of the recipes are quite simple, since the fish meat itself has excellent taste, which means it does not require complex processing. In addition, it does not take much time to cook fish, especially when it comes to frying or baking. Preparing fish consists of gutting and washing it. Just as in any other case, the fish is seasoned both inside and outside. You can cook fish in the oven either with the addition of various seasonings and additional ingredients, or with sauces. The product goes well with vegetable side dishes and cereals. An interesting dish is obtained by stuffing a fish carcass with various fillings, for example, rice or potatoes with onions. Some recipes suggest pre-processing the fish, such as marinating.
Baking in foil is one of the the best ways cooking fish, allowing you to preserve the juiciness, natural aroma and maximum content of nutrients in the product. How to bake fish in foil so that it is not dry? This recipe is best suited for red fish, which especially tends to lose its juiciness when fried and baked. When choosing a starting product, two main factors must be taken into account: the fat content of the fish and the method of pre-processing. It is better to bake fish that is not very fatty, such as salmon, in foil. In this case, use refrigerated, not frozen, product. Having previously cut the gutted carcass into portions, each piece must be lightly coated with mayonnaise, lightly salt and pepper. Place the resulting portions on foil on top of thin lemon slices and onion rings and wrap. Salmon is baked at a temperature of 200-250 degrees for 20 minutes.
How to cook fish in the oven without foil? For baking without foil, fish varieties with a flat carcass are best suited. In this recipe, it is not so important whether the fish was previously frozen. In addition, you can cook it this way even without defrosting it. An important point When cooking fish without foil, the integrity of the carcass is preserved - it is not gutted, but cooked together with the head and fins. Therefore, small fish are best suited for this purpose. Before starting cooking, without removing the scales, the fish must be washed thoroughly, getting rid of mucus. Then the fish is rubbed and sprinkled on all sides with table salt so that a thick layer is formed. This will preserve the natural juices in the finished dish. After which the fish is placed on a baking sheet and placed in the oven for 25-30 minutes at a temperature of 200-250 degrees.
Baked fish in the oven is not only healthy dish, but also extremely tasty. In addition, the fish cooks quite quickly. According to the content of proteins and nutrients, marine and river inhabitants may well compete the best varieties meat. For example, pike perch nutritional value surpasses chicken, and carp surpasses beef.
The process of baking fish in the oven is as follows: the fish or its components are placed in a dish greased with a small amount of fat and placed in an oven preheated to 230-280 degrees. If you are wondering what kind of fish to bake in the oven, remember that the following types of fish are especially tasty when baked: trout, wolffish, crucian carp, carp, cod, notothenia, halibut, grenadier, bluefish, merrow, sardine, sole, butterfish ), sea bass, mackerel.
You can bake fish with vegetables, especially potatoes, rice, cheese, milk, mushrooms, in foil using seasonings, mayonnaise, sour cream, flour, and so on.
BAKED FISH WITH SWEET CAPITUM PEPPERS
Ingredients:
600-700 g fish, 3-4 pods of sweet pepper, 3 tbsp. spoons of tomato puree, 4 tbsp. spoons of vegetable oil, 1.5 tbsp. spoons of ground crackers, pepper, salt.
Baked fish recipe:
Gut and wash the fish thoroughly, add salt and pepper. Remove the pepper pods from the grains, cut into thin strips and lightly fry in vegetable oil. Place pepper in the belly of each fish.
Place tomato puree on the bottom of the saucepan, heat well and add fish. Sprinkle it with ground breadcrumbs and drizzle with oil. Place in the oven to bake.
Fish baked in the oven is good if you serve fried potatoes as a side dish.
You can also cook baked mackerel, mackerel, large fresh sardines, and tuna in the oven.
HADDOCK BAKED IN THE OVEN
Ingredients:
400 g haddock (or sea bass), 200 g rice, 100 g butter, 2 eggs, ground black pepper, salt.
Preparing oven-baked fish:
Place the fish on a greased baking sheet and bake in the oven for 30 minutes.
During this time, cook the rice until half cooked.
Then place the rice on a baking sheet around the baked fish, pour in the eggs and bake for another 10-15 minutes.
FISH BAKED WITH VEGETABLES IN CREOL
Ingredients:
500 g hake, 1 tbsp. a spoonful of butter or margarine, 0.5 onions, 0.5 celery roots, 1.5 cups of mushrooms, a pod of green sweet pepper, 1 canned tomato, 3 tbsp. spoons of water, 3 tbsp. spoons of tomato puree, 2 teaspoons of chopped parsley, 2 potatoes, salt and pepper to taste, a pinch of chili powder or a little sauce.
Place chopped onion, diced celery, mushrooms and peppers in a frying pan with melted butter and fry everything over low heat for 5 minutes. Place in a saucepan, add the diced tomato, water, tomato puree, parsley and seasonings and boil for 10 minutes.
Grease a heat-resistant dish and place the fish in it.
Pour over the sauce. Bake the fish for 20-30 minutes until done.
When serving, add the remaining herbs and 2 whole boiled potatoes to the baked fish.
HUNGARIAN CATFISH BAKED IN THE OVEN
Ingredients:
catfish carcass (1.5 kg fish fillet), 1.5 onions, 1 clove of garlic, salt, paprika, cumin, 300 g mushrooms, 80 g butter, 1.5 teaspoons flour, 400 g sour cream, 1 a bunch of parsley, 1 green pepper, lard.
Preparing baked fish:
Cut the fish carcass into slices, wash, salt and place on a greased baking sheet. Boil fish broth from the head and spinal bone.
Fry the chopped onion in oil, add slices of mushrooms to it and continue frying, then sprinkle with paprika, add crushed garlic and mixed with chopped cumin. Dilute with a small amount of fish broth, add sour cream seasoned with flour.
Pour the resulting sauce over the fish pieces and bake in the oven until cooked.
When serving, garnish the baked fish with chopped pepper rings and chopped parsley, and sprinkle with lard and paprika.
Serve dumplings or boiled potatoes with butter as a side dish for oven-baked catfish.
FISH BAKED IN THE OVEN
Ingredients:
500 g fish, 2 tbsp. spoons of sour cream, 1/2 part lemon, salt.
Preparing baked fish:
Rub medium-sized freshwater fish with salt. Place on a baking sheet and bake in the oven for 20 minutes along with the scales and giblets.
Remove the scales from the fish, take out the entrails and separate the head.
Coat with sour cream and place on a baking sheet in the oven. Fry until golden brown.
Place the finished baked fish on a wide oblong dish and cut into pieces. Garnish with lemon slices.
Place a side dish around the baked fish: boiled potatoes, beans, onions, cut into slices and sprinkled with mayonnaise, stewed or canned tomatoes, fresh herbs.
FISH APPETIZER IN THE OVEN
Ingredients:
the proportions are arbitrary.
Preparing baked fish:
Peel the potatoes, rinse, cut into slices and fry in vegetable oil. Peel the pike perch or pike, fillet it, cut it into small pieces, lightly fry.
Cut the onion into rings, separate into circles and also lightly fry.
Place potatoes, fish, onions in layers in the duck pot, season with salt and ground black pepper. Pour in mayonnaise, close the lid and simmer in the oven until done. Then remove the lid to brown the surface.
Serve the dish hot, sprinkled with chopped herbs.
TROUT BAKED IN FOIL
Ingredients:
4 gutted trout, 1 medium-sized carrot, 160 g green onions, 1 piece of celery, 1 small green zucchini, 100 g butter, 1 bunch of mixed herbs (thyme, parsley, lovage), 6 tbsp. tablespoons dry white wine, salt and pepper to taste.
Preparing baked fish:
Rinse the trout thoroughly inside and out and dry with a napkin. Place in prepared special frying foil (if necessary, take 2 frying foils). Preheat the oven to 180°C.
Peel the carrots and cut into thin slices. Wash the onion, peel and cut into small pieces.
Peel the celery and cut into small cubes. Wash the zucchini and cut into slices.
Place the vegetables in foil around the fish. Place the butter, cut into pieces, over the vegetables. Salt and pepper everything. Add herbs to the fish and sprinkle the trout with wine.
Cover with foil and bake in the oven for 30 minutes.
Jacket potatoes and vegetables go well with baked trout.
PERCH ITALIAN STYLE
Ingredients:
600 g perch fillet, 2 tomatoes, sprig and basil leaves, 1 tbsp. a spoonful of chopped basil, 100 g champignons, lemon juice, 1 slice of lean boiled ham, 3 egg whites, 3 tbsp. spoons of flour, 2 tbsp. spoons of olive oil, 2 slices of Edam cheese, 2 tbsp. spoons of grated Parmesan cheese, 1 tbsp. a spoonful of margarine, salt, ground pepper to taste.
Preparing baked fish:
Wash the fish fillet, cut into 150 g pieces, season with a little salt, pepper, and a sprig of basil. Place in the refrigerator.
Wash the tomatoes, cut off the hard bases, cut into slices. Season with chopped basil. Peel the champignons, wipe with a napkin soaked in lemon water and cut into slices. Trim the fatty edges of the ham and cut into strips. Beat the egg whites and mix with the flour.
Heat the olive oil in a frying pan, roll the fillet pieces in the protein-flour mixture and fry on both sides for about 5 minutes.
Place the fish on a baking sheet. Place slices of tomatoes, champignons, strips of ham, as well as slices of cheese and margarine on it.
Bake in an oven preheated to 200°C for about 10 minutes until the cheese has melted.
Place fish fillets on warmed plates and garnish with basil leaves and grated cheese.
Noodles and vegetable salad go well with baked perch.
SEA BASH WITH TOMATOES (Albanian cuisine)
Ingredients:
800 g fresh perch, salt, ground black pepper, 2.5 tbsp. tablespoons flour, 100 ml olive oil, 5-6 tomatoes, garlic, 50 g parsley, 50 g sheep cheese, 2 tbsp. spoons of breadcrumbs.
Preparing baked fish:
Clean the fish, wash it, salt it, bread it in flour and fry in vegetable oil. Cut the tomatoes with the core removed into slices and sauté in olive oil, salt and pepper, sprinkle with grated garlic and parsley.
Grease the dishes with vegetable oil, place tomatoes and fish in it. Top the fish with fresh tomatoes, sprinkle with grated cheese and breadcrumbs.
Bake in a oven at 200°C for about 40 minutes.
You can serve rice as a side dish for oven-baked fish.
FISH BAKED IN FOIL
Ingredients:
500 g fish fillet, 10 teaspoons lemon juice, marjoram, salt, 3 teaspoons soy oil for greasing aluminum foil, 3 eggs, 3 teaspoons butter, 1 tbsp. a spoonful of parsley.
Preparing baked fish:
Wash the fish fillet, sprinkle with lemon juice and leave for 20 minutes. Salt, add marjoram, bake in aluminum foil greased with soybean oil.
During baking, spray the foil with water to prevent the fish from burning.
Hard boil the eggs, peel, chop, grind with butter and finely chopped parsley.
Place the fish on a plate, placing the egg mixture on top.
Serve fish baked in foil with boiled potatoes and vegetables, raw vegetable salads.
FISH APPETIZER
Ingredients:
500 g fish, 2 tbsp. tablespoons vegetable oil, 1 teaspoon mustard, ground pepper, salt.
Preparing baked fish:
Prepare fresh fish, wash, salt, pepper and grease on both sides with vegetable oil mixed with a spoon of prepared mustard.
Place on parchment paper, wrap in an envelope and bake the fish in the oven on a wire rack.
BAKED COD WITH APPLES
Ingredients:
1 kg of small cod, 2 glasses of milk, 2-3 sour apples, 5 teaspoons of soybean oil, 1 tbsp. spoon of parsley, salt.
Preparing baked fish:
Peel the cod, rinse, remove the spine and bones, soak in milk for 30 minutes, dry, salt, stuff with peeled and sliced apples, sprinkle with soybean oil, wrap in aluminum foil and place in the oven for 20-25 minutes.
During baking, periodically spray the foil with water to prevent the fish from burning.
Before serving, sprinkle with chopped parsley.
As a side dish for baked cod, as well as other baked fish, it is very good to serve boiled potatoes and raw vegetable salads.
CROSS BAKED IN SOUR CREAM
Ingredients:
1 kg crucian carp, 80 g vegetable oil, 20 g wheat crackers, 1.5 tbsp. spoons of wheat flour, 1 kg of potatoes, 80 g of butter, 240 g of sour cream.
Preparing baked fish:
Clean the fish, remove the entrails and gills, do not cut off the head. Rinse well with cold water, dry with a towel, rub with salt, sprinkle with pepper, bread in flour, fry on both sides until golden brown.
Grease a frying pan with oil, place the fish and fried potatoes around it, pour in sour cream, sprinkle with breadcrumbs, sprinkle with oil and bake in the oven. Crucian carp baked in sour cream - one of delicious dishes from oven-baked fish.
FISH WITH WALNUTS AND RAISINS
Ingredients:
800 g fish, 1 tbsp. spoon of vinegar or lemon juice, 4 tbsp. tablespoons vegetable oil, 2 teaspoons chopped dill, salt, pepper, 3 tbsp. tablespoons raisins, 1 onion, 1 carrot, 1 tomato, 6 walnuts.
Preparing baked fish:
Gut and wash the fish, sprinkle with vinegar and lemon juice and refrigerate for 20 minutes.
Then rub the outside and inside with salt and pepper. Place the fish in a saucepan, pour 3 tbsp. spoons of vegetable oil and leave for 15 minutes.
Bake the fish in the oven for 40 minutes, basting it with oil from time to time. Soak raisins in water. Peel the onion and carrot and cut into strips. Place the tomato in boiling water and remove the skin. Cut the pulp into cubes.
Lightly fry the onion, carrots and tomato in the remaining vegetable oil, then add the nut kernels and raisins minced through a meat grinder and fry a little more.
The finished baked fish is served on a platter, sprinkled with sauce and garnished with dill.
BAKED FISH WITH EGGS
Ingredients:
600 g fish, 2 onions, 70 g vegetable oil, 4 eggs, parsley, dill, allspice, salt.
Preparing baked fish:
Clean the fish, rinse, cut into portions. Salt and pepper. Peel the onion, chop finely, fry in oil, cool, pour in the eggs and mix.
Place portioned pieces of fish into this mixture so that they are covered on all sides.
Bake in the oven.
Baked fish with eggs is especially good if you sprinkle it with finely chopped herbs when serving.
HOME-STYLE FISH
Ingredients:
800 g fish, 1-2 onions, 1.5 tbsp. spoons of tomato paste, 80 g dried mushrooms, 5-6 tbsp. tablespoons milk, 2 eggs, 120 ml vegetable oil, 20 g butter for mushrooms, 1 tbsp. a spoonful of chopped herbs, salt and pepper to taste, 2 tbsp. spoons of grated cheese.
Preparing baked fish:
Clean mackerel, horse mackerel or other fish, remove the head, entrails and fins, then cut in half lengthwise and remove the backbone.
Cut the prepared fillet into small pieces, salt, sprinkle with pepper, bread in flour, then dip in a mixture of eggs and milk (lezon) and fry in a well-heated frying pan in vegetable oil until half cooked, until a golden crust forms. Set the fried fish aside.
Boil pre-soaked mushrooms, chop finely, fry with onions in butter.
Grease a baking tray; lay out the fried fish, and on top - prepared mushrooms and onions, pour tomato sauce over everything, sprinkle with grated cheese, finely chopped herbs and bake in the oven at a temperature no higher than 160°C for 10-15 minutes.
Baked fish is good with a side dish of fried or boiled potatoes, green peas, pickled cucumber, and cabbage salad.
BAKED FISH WITH BROCCOLI
Ingredients:
1 kg of fish, 0.5 kg of broccoli, 1 bunch of dill, 3 tbsp. tablespoons butter, 1 teaspoon lemon juice, salt, ground black pepper to taste.
Preparing baked fish:
Divide the fish, cut into pieces, salt and pepper.
Boil broccoli in boiling water for three minutes.
Grease the mold with butter (leave 1 tablespoon), place the fish and broccoli in it. Place in an oven preheated to 170°C and bake the fish for 30-40 minutes.
Melt the remaining butter and pour over the finished dish, sprinkle with lemon juice, and garnish with dill sprigs.
FISH BAKED IN DOUGH
Ingredients:
1 fish, 10 potatoes, 1 glass of tomato sauce, 4 tbsp. spoons of vegetable oil, 4 tbsp. spoons of flour, 0.5 cups of milk, 1 egg, salt, pepper, herbs to taste.
Preparing baked fish:
Clean the fish, remove the entrails, rinse, remove the fins and head, cut into thin pieces, add salt and pepper.
Prepare the batter: add an egg to the flour, dilute with milk. Dip pieces of fish into the dough and fry in oil, then drain the fat and put the fish in the oven for 5 minutes.
Peel the potatoes, rinse, cut and fry.
Baked fish is served like this: place on a dish, place fried potatoes around, pour over oil or tomato sauce, sprinkle with chopped parsley or dill.
FRESH FISH APPETIZER
Ingredients:
the proportions are arbitrary.
Preparing baked fish:
Clean the fish, gut it, remove bones and cut into cubes. Peel the onion, chop finely and saute it with the onion in a saucepan. Pour in a little water to make a thick sauce, add salt and red pepper, simmer for 10 minutes, add tomato puree.
Place the fish pieces in the sauce and bake in a saucepan in the oven for 40 minutes.
Serve, garnished with lemon slices.
FISH BAKED WITH VEGETABLES SICILIAN STYLE
Ingredients:
1 kg fish, 100 ml olive oil, 1 lemon, 2 onions, 1 kg potatoes, 200 g mushrooms, 250 g water.
Preparing baked fish:
Fresh fish (mullet, mackerel or fatty herring) clean, gut, rinse cold water. Make oblique cuts on the sides, place the fish in a saucepan, pre-greased with oil. Place two slices of lemon on each fish.
Peel the onions, chop coarsely, place near the carcasses. Finely chop the mushrooms and sprinkle them over the carcass. Add salt and pepper to taste, add olive (or other vegetable) oil and place in a hot oven for baking.
When serving, Sicilian-style baked fish is poured with the resulting sauce.
Serve baked fish with boiled potatoes.
PEASANT BAKED FISH
Ingredients:
400 g fish fillet, 6-8 potatoes, 2 onions, 300 g sour cream, salt, ground black pepper to taste.
Preparing baked fish:
Cut the fish fillet into pieces, add salt and pepper and place in clay pots. On top put onions cut into rings and potatoes cut into slices, add salt and pour sour cream on top.
Cover the pots with a lid and bake the fish in a hot oven for 30-40 minutes.
HAKE OR MACKELER BAKED WITH EGGPLANT
Ingredients:
0.8-1 kg of fish, 4-5 tbsp. spoons of vegetable oil, 0.5 cups of tomato puree, 1 kg of eggplant, 3 tbsp. spoons of flour, pepper, herbs, salt.
Preparing baked fish:
Cut the fish into portions, add salt and pepper and fry in vegetable oil until half cooked. At the end of frying, add tomato puree. Wash the eggplants, remove the stems, cut into slices, add salt, let stand for 15-20 minutes, then dry, bread in flour and fry in vegetable oil.
Place the fish in a greased saucepan along with tomato puree, put eggplants on top, pour in a few tablespoons of hot water and vegetable oil, and bake in the oven.
Serve in the bowl in which the fish was baked, sprinkled with chopped herbs.
You can also cook baked fish: burbot, catfish and Argentinean.
JULIEN WITH BAKED FISH
Ingredients:
400 g fish fillet, 1 teaspoon lemon juice, 200 g sour cream, 2 cloves garlic, 2 tbsp. spoons of grated cheese, salt, ground black pepper.
Preparing baked fish:
Sprinkle the fish fillet with lemon juice and refrigerate for 20 minutes.
Heat the oven to 150°C.
Divide the fish fillet into small pieces. Beat sour cream with salt and pepper.
Peel the garlic cloves, cut them in half lengthwise and rub them into 4 baking dishes or cocotte pans. Place pieces of fish in them, pour sour cream and sprinkle with grated cheese.
Bake the fish in the oven for 50 minutes until the cheese is browned.
SALAKA BAKED IN CANCER SAUCE
Ingredients:
1.5 kg of fresh herring, 100 g of flour, juice of 1/2 lemon, 50 g of vegetable oil, 100 g of crayfish oil, 100 g of cheese, 1 glass of fish broth or water, salt, ground black pepper to taste.
Preparing baked fish:
Pepper and salt the cleaned and washed herring to taste. Grease a baking sheet with vegetable oil and place herring, rolled in flour, on it in one layer. Place in the oven. When the herring is slightly browned, pour it with the sauce prepared as follows.
Add a spoonful of crayfish flour to the melted butter in a frying pan, fry it and gradually pour in the broth, stirring continuously. Then season the sauce with lemon juice, salt and pepper.
Pour the sauce over the herring, sprinkle with cheese and bake.
Serve baked herring with boiled potatoes, green onions, and pickles.
You can cook any baked fish in the same way by first cutting it into pieces.
MACKELER BAKED IN THE OVEN WITH TOMATOES
Ingredients:
600 g mackerel fillet, 3-4 tomatoes, 0.25 cups of vegetable oil, 2 bay leaves, several black peppercorns.
Preparing baked fish:
Wash the mackerel fillet, season with salt and place on a baking sheet, skin side down. Peel the tomatoes, after dousing them with boiling water, grate them and pour the resulting juice over the fillets. Add bay leaf and black peppercorns.
Mix vegetable oil with water and pour the food onto the baking sheet.
Preheat the oven and place the baking sheet with the fish in it for 15 minutes. Then turn the fillet over and bake for another 15 minutes.
As a side dish, this baked fish means serving boiled potatoes.
CARP BAKED WITH ONIONS AND PRUNES
Ingredients:
1.5 kg of carp, 0.5 cups of vegetable oil, 4 onions, 0.5 cups of white wine, 20 prunes, flour, salt, ground black pepper to taste, 1 lemon.
Preparing baked fish:
Clean the carp, gut it, rinse in cold water, cut into pieces, roll in flour mixed with salt, place on a greased baking sheet, put in a warm oven, sprinkle with vegetable oil.
Bake in the oven until half cooked.
Place the fish on a plate and sauté the chopped onion in the remaining oil.
Place pieces of carp on the onion, pepper and pour wine. Place prunes, previously soaked in warm water, around the fish.
Bake the fish in the oven until done.
Baked fish is served on the table, garnished with lemon slices.
CARP “UNDER A FUR COAT”
Ingredients:
2 kg of fish, 0.5 glass of dry white wine, 1 tbsp. spoon of butter, 0.5 lemon, salt.
For the “fur coat”: 2 eggs, 1 tbsp. a spoonful of butter, 100 g of bread, 1 onion, salt, ground black pepper, herbs to taste.
For the broth: fish heads, 1 carrot, 1 parsley root, 1 onion, bay leaf, black peppercorns, salt.
Preparing baked fish:
Clean the fish, gut it, separate the fillets, remove the bones, add salt and set aside for 2 hours.
Make broth from fish heads, bones, vegetables and spices.
To prepare the mass for the “fur coat”, grind raw yolks with butter, add grated onion, chopped parsley, beaten egg whites, a roll soaked in milk and lightly squeezed, salt and pepper. Mix everything thoroughly.
Grease the sheet well with oil, place the fish fillet on it, and cover with the mixture. Pour in a glass of broth and white wine. Bake in the oven for 40-45 minutes.
The baked fish is laid out on a dish, you can decorate with lemon slices and carrots cut into strips from the broth, sprinkle with chopped parsley.
FISH AND CHIPES (Karelian cuisine)
Ingredients:
5-6 potatoes, 2 eggs, 1 onion, 3-4 tbsp. spoons of vegetable oil, 1 teaspoon of flour, 0.5 cups of milk, fresh herring, salt.
Preparing baked fish:
Peel raw potatoes, cut into slices, place in an even layer in a frying pan, and thin slices of fresh herring on top; Finely chop the onion and sprinkle it on the fish, sprinkle with flour, pour in oil and bake in a hot oven.
When the potatoes are baked, pour beaten eggs mixed with milk over the fish.
Remove from oven when top is browned.
BAKED FISH WITH SOUR CREAM AND CHEESE (Russian cuisine)
Ingredients:
500 g fillet, salt, ground black pepper, 1 tbsp. spoon of flour, 100 ml of vegetable oil, 200 g of fresh mushrooms, 7-8 potatoes.
For the sauce: 1 cup sour cream, 1 tbsp. spoon of flour, salt, 40 g cheese, 40 g butter, herbs.
Preparing baked fish:
Clean the fish, wash it, cut it into pieces, sprinkle with salt and pepper, roll in flour, fry in oil.
Separately, fry peeled and chopped mushrooms and potatoes.
Grease a baking sheet with oil, place portioned pieces of fish, potatoes and mushrooms, pour in sour cream sauce, sprinkle with grated cheese and bake in the oven until golden brown.
When serving, sprinkle with finely chopped parsley and dill.
FISH IN A POT (Yugoslav cuisine)
Ingredients:
500 g fish, butter, 2-3 potatoes, 1 onion, 2 tbsp. spoons of tomato puree, 2 pickled cucumbers, 2-3 tbsp. spoons of cream or milk, red pepper, green onions, 1 glass of water.
Preparing baked fish:
Peel the onion, chop it, fry it in fat. Place in a pot, add red pepper, raw potatoes, add water.
Put on fire; when the potatoes become soft, add tomato paste, chopped cucumbers, fish; add salt, pour in cream or milk and put in the oven.
Baked fish is served sprinkled with green onions.
BAKED FISH WITH POTATOES (Israeli cuisine)
Ingredients:
1 kg of fish, 6 potatoes, 2 eggs, 1/2 glass of milk, 50 g of fat, 1 onion, salt, green onions.
Preparing baked fish:
Bread any fish fillet in flour and simmer in fat.
Boil the potatoes in their jackets, cut into slices. Sauté the onion separately.
Place potato slices on pieces of fish (in a frying pan), sautéed onions on top, beat eggs with milk, add salt, pour over fish and bake in the oven.
When finished, baked fish is served sprinkled with green onions.
FISH IN SOUR CREAM
Ingredients:
4 pieces of fish, 3 tbsp. tablespoons butter, 2 onions, salt, ground black pepper, 100 g sour cream.
Preparing baked fish:
Prepare the fish. Chop the onion.
Melt the butter in a frying pan, fry the onion in it. Place pieces of fish on the onion, salt and pepper, add water and place in the oven over low heat, simmer for 45 minutes, then add sour cream and bring to readiness.
Baked fish is served hot.
FISH BAKED IN FOIL BOWLS
Ingredients:
800 g fish fillet, 2 sweet peppers, 2 tomatoes, 2 cloves of garlic, 8 olives, 4 tbsp. spoons of parsley, a few basil leaves, 4 tbsp. spoons of vegetable oil, salt, ground black pepper.
Preparing baked fish:
Prepare the fish fillet, cut into 4 portions, add salt and pepper.
Make bowls out of foil, grease the bottom with vegetable oil, put in each bowl a fillet, half a tomato, half a pepper, half a clove of garlic, 2 olives, a spoonful of chopped parsley, a pinch of spices, sprinkle with oil.
Wrap the edges of the foil and place on a baking sheet in the oven. Bake for 30 minutes.
Baked fish in foil is served in foil bowls.
FISH BAKED IN FOIL
Ingredients:
Cod or perch fillet in portions, 2 stalks of celery, 1 red bell pepper, 0.5 lemon, 1 leek, parsley, dill, tarragon to taste, white pepper, vegetable oil, vinegar.
Preparing baked fish:
Lightly grease the baking foil with vegetable oil. Place half the fillet on it, sprinkle with salt and white pepper. Chop the greens, finely chop the bell pepper and celery, sprinkle all this over the fish and cover with the remaining half of the fillet.
Season with salt and pepper again, wrap tightly with foil and place on a baking sheet. Bake at 200°C for about 30 minutes.
Pour the resulting juice into a saucepan, if desired, add the juice of half a lemon, salt, pepper and stir well.
Place the baked fish fillet on a plate and pour over the vinegar.
As a side dish for baked fish, you can serve boiled asparagus, boiled potatoes, and lemon wedges.
SEA FISH BAKED WITH ZUCCHINS
Ingredients:
500 g fish, 3 small zucchini, 2 tbsp. spoons of flour, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of grated any hard cheese, 300 g of sour cream sauce, ground black pepper, salt to taste.
Preparing baked fish:
Clean the fish, rinse with cold water, cut into portions, salt and pepper, bread in flour and fry.
Place in a saucepan, cover with slices of peeled and fried zucchini, pour in sour cream sauce, sprinkle with cheese, pour over butter and bake in the oven.
MACKELER BAKED IN SAUCE
Ingredients:
600 g mackerel, 2 pickles, 20 olives, 1/4 cup vegetable oil, 2 bay leaves, several black peppercorns.
Preparing baked fish:
Cut the pickled cucumbers into circles, place on a baking sheet, add peppercorns, bay leaves, olives, vegetable oil, a glass of water and stir.
Clean the fish, gut it, rinse with cold water, cut into pieces. Place skin side down in sauce and bake in preheated oven.
After 15 minutes, turn the fish pieces over and bake for another 15 minutes.
The same dish can be prepared from whole cleaned fish.
FISH ALBANIAN STYLE
Ingredients:
1 kg of fresh fish, 5-6 potatoes, 2-3 fresh tomatoes, 1.5 cups of white wine, 1 cup of warm water, 3/4 cup of olive oil, salt, ground black pepper to taste, garlic.
Preparing baked fish:
Peel the potatoes and cut into circles. Place potatoes in a fireproof dish greased with olive oil, add salt and pepper.
Then add fish cut into portions and peeled tomatoes cut into quarters.
Sprinkle finely chopped garlic on top, pour in olive oil, water and white wine.
Bake the fish in the oven at 175°C for about 40 minutes.
FISH IN WHITE WINE SAUCE
Ingredients:
2 kg of fish, vegetable oil, parsley, salt.
For the sauce: 500 g onions, 5-6 tomatoes, 3-4 tbsp. spoons of vegetable oil, 2-3 tbsp. spoons of dry white wine, sugar, bay leaf, ground black pepper, salt.
Preparing baked fish:
Clean the fish, rinse, divide into portions, add salt and leave for 2 hours. Dry the portions, fry in oil, place in a pan and place in a hot oven for 15-20 minutes.
Finely chopped onions and tomatoes simmer in oil, adding wine. Rub through a colander, add salt and pepper, add sugar and bay leaf. If the sauce turns out thick, add water and boil.
Place the baked fish on a dish, pour over the sauce, sprinkle with chopped parsley.
FISH BAKED WITH SAUCE
Ingredients:
2 large fish, 100 g margarine, lemon, salt.
For the sauce: horseradish root, 50 g margarine, 2.5 cm, spoons of flour, 1 glass of fish or vegetable broth, 2-3 tbsp. spoons of sour cream, 2 raw yolks, juice of 0.5 lemon, sugar, salt.
Preparing baked fish:
Gut the fish, clean it, cut off the fins, salt and leave overnight. The next day, rinse in cold water, wrap each fish in margarine-oiled parchment paper, place on a sheet, place in a hot oven and bake for 1 hour.
While the fish are baking, you need to prepare the sauce. To do this, fry the flour in margarine until golden brown, add horseradish grated on a fine grater, pour in fish or vegetable broth and bring to a boil with constant stirring.
If the sauce turns out thick, you can dilute it with broth. Remove the sauce from the stove, add sour cream, lemon juice, mashed yolks, salt to taste, add sugar.
After the fish is baked, remove the paper, place the fish on oval dishes, garnish with lemon slices and pour over some of the sauce; serve the remaining sauce separately in a gravy boat.
This baked fish can be eaten both cold and hot.
TURBO IN MUSHROOM CRUST
Ingredients:
4 pieces of small flounder fillet, 300 g champignons, 2 onions, 0.5 bunch of parsley, 100 g butter, 1 tbsp. spoon of vegetable oil, 0.25 ml of dry white wine, 1 pinch of sugar, salt, ground black pepper.
Preparing baked fish:
Peel the onion and cut into small cubes, chop the parsley. Heat 20 g of butter and vegetable oil in a frying pan. Simmer the mushrooms and half the onion in oil for 3-4 minutes until all the liquid has evaporated. Add parsley, salt and pepper. Cool the resulting mass.
Grease a mold with 10 g of butter, place the fillet in it, sprinkle with mushrooms, onions, and pour in wine. Place pieces of butter on top.
Cook in the oven at 180°C for 15-20 minutes.
Remove the fish from the broth.
Boil the resulting sauce a little, add the remaining butter, salt and sugar.
Cook over low heat.
COD FILLET IN WINE SAUCE
Ingredients:
600-700 g cod fillet, 1 head of garlic, 0.5 cup white wine, 1/4 cup vegetable oil, salt, 2 bay leaves, a few black peppercorns, 3 slices of lemon.
Preparing baked fish:
Rinse the fillet well, season with salt and place on a baking sheet, skin side down. Add coarsely chopped garlic, bay leaf, lemon, black peppercorns.
Mix vegetable oil, wine and water (0.25 cups) and pour over the fillet. Shake the baking sheet so that the food settles well and place in a hot oven.
Bake for 15 minutes, then turn and bake for another 15 minutes.
Serve the dish hot or cold with vegetable salad.
FISH IN AN OMELETTE
Ingredients:
400 g fish fillet, 2 tbsp. spoons of flour, 3 tbsp. spoons of vegetable oil, 2 onions, 8 eggs, 0.5 cups of milk, salt to taste.
Preparing baked fish:
Cut the boneless skin-on fillet into pieces, add salt, roll in flour and fry until golden brown.
Finely chop the onion and fry it too.
Then place the fish and onions in pots, pour in eggs beaten with milk, and bake in the oven.
COD IN TOMATO SAUCE
Ingredients:
500 g cod fillet, juice of 0.5 lemon, 75 g smoked lard, 2 large onions, 2 cloves of garlic, 2 tbsp. spoons of breadcrumbs, 425 g of canned peeled tomatoes, 1 teaspoon of paprika, salt, ground black pepper, parsley.
Preparing baked fish:
Pour lemon juice over the fish fillet, salt and pepper.
Cut the smoked lard into strips and melt in a frying pan.
Finely chop the peeled onion and garlic cloves and simmer in melted lard. Add finely chopped parsley and breadcrumbs to this mixture and simmer a little more. Place the tomatoes in a colander and collect the juice. Coarsely chop the tomatoes and, together with tomato juice Place in a flat pan.
Place fish fillet in the sauce, sprinkle onion-garlic mixture and pepper on top. Bake the fish in the oven for 20 minutes.
Can be served as a side dish for baked fish vegetable salad with lemon juice dressing.
BAKED COD WITH POTATOES AND ONIONS
Ingredients:
750 g fish, 2 onions, 8-10 potatoes, 3-4 tomatoes, 1 tbsp. spoon of vinegar, 4 tbsp. spoons of vegetable oil, salt, ground black pepper.
Preparing baked fish:
Peel the onions, rinse, cut into thin strips, and fry in oil in a frying pan.
Place the prepared and salted pieces of fish on the onion. Cover the fish pieces with tomato slices, add 3-4 tbsp. spoons of water, sprinkle the tomatoes with salt and ground black pepper and place fried potato circles around the fish.
Pour oil on top, cover the pan with a lid and place in the oven for 30-40 minutes.
When serving, sprinkle with finely chopped parsley and pour over vinegar.
Serve hot.
In the same way you can cook baked flounder, pike, barbel, and eel.
BAKED FISH MOSCOW STYLE
Ingredients:
500-600 g fish fillet, 1-2 tbsp. tablespoons flour, 3-4 tablespoons vegetable oil, 2-3 medium onions, 2 eggs, 500 g sour cream, 30-50 g cheese.
Preparing baked fish:
Cut pollock, hake, blue whiting or other fish into boneless fillets. Cut into pieces, bread in flour and fry in vegetable oil.
Place slices of fried potatoes here, place fried onions on top of the fish, quarters of hard-boiled eggs (you can use a few fried mushrooms), pour sour cream over everything, sprinkle with grated cheese and bake in the oven.
FISH IN SERBIAN
Ingredients:
1.5 kg of fresh fish, 50 g of bacon, 1 kg of potatoes, 250 g of sour cream, 150 g of butter, 50 g of flour, 30 g of parsley, 60 g of lemon, ground red pepper, salt.
Preparing baked fish:
Cut fish fillet with skin, stuff with pieces of bacon, butter, salt; Boil the potatoes until half cooked, cut into circles and place in a portioned frying pan. Place the fish on top, sprinkle with flour mixed with ground red pepper and bake for 20-25 minutes.
At the end of baking, pour sour cream over it.
When serving, sprinkle the dish with parsley and garnish with lemon slices.
Baked fish will be even tastier if served with a salad of fresh vegetables.
SWEDISH BAKED FISH
Ingredients:
300 g fresh fish, 30 g butter, 15 g flour, 200 g fish broth, 1 yolk, curry seasoning, fresh tomato, 20 g poached mushrooms, 20 g grated cheese, 20 g breadcrumbs, lemon, parsley, salt, ground black pepper.
Preparing baked fish:
Boil the fish in salted water. Saute the flour in butter, dilute with broth. After cooling, add the yolk, spices, and salt.
Place fish, sliced tomatoes, mushrooms in a greased dish, sprinkle with breadcrumbs, pour in sauce, sprinkle with cheese, sprinkle with melted butter and bake in the oven.
Baked fish is served as follows: garnish with lemon, fresh tomatoes, parsley.
SEA BASH WITH TOMATOES
Ingredients:
800 g fresh perch, 50 g flour, 100 g olive oil, 500 g tomatoes, 50 g sheep cheese, garlic, 20 g breadcrumbs, 50 g parsley, pepper, salt.
Preparing baked fish:
Clean the fish, wash it, salt it, bread it in flour and fry in vegetable oil. Cut the tomatoes with the core removed into slices and sauté in olive oil, salt and pepper, sprinkle with grated garlic and parsley. Grease the dishes with vegetable oil, place tomatoes and fish in it.
Place fresh tomatoes on top, sprinkle with grated cheese and breadcrumbs. Bake at 200°C for about 40 minutes.
When serving, sprinkle the dish with parsley.
You can serve boiled rice as a side dish for baked perch.
COD, HADDOCK, HOME-STYLE POCKET
Ingredients
For 6 servings: 1 kg of cod, haddock or pollock without heads and entrails, 1.5 kg of potatoes, 180 g of onions, 60 g of butter or margarine, 1 bay leaf, 2 allspice peas, 30 g of crackers.
For the sauce: 2.5-3 cups of broth, 30 g of flour, 30 g of butter, salt to taste.
Preparing baked fish:
Clean the cod from scales, cut off the fillet and remove the rib bones. Wash the fillet and cut into pieces.
Pour the washed bones, fins and tail with cold water, add bay leaf, allspice and simmer for 1-1.5 hours.
Boil the potatoes in their skins, peel, cool and cut into slices 0.5 cm thick, peel the onions, cut into thin slices and lightly fry in a deep saucepan with butter or margarine.
Then collect the onion in a heap (so that the oil drains from it) and remove it from the saucepan.
Place half of the potatoes in an empty saucepan, place pieces of cod on it (if the cod is not salted, salt it), on them - fried onions in an even layer and then the remaining potatoes.
Pour everything over with white sauce prepared in fish broth, sprinkle with sifted breadcrumbs, and top with a little bit of butter and scenia in small pieces.
Place the cod covered in sauce in the oven and bake for 35-45 minutes.
You can also cook haddock, pollock, pike perch, sea bass, whitefish, asp, muksun, catfish, sturgeon, stellate sturgeon, beluga, smelt, herring, smelt.
CARP PLAKIA (Romanian cuisine)
Ingredients:
1.25 kg of fresh carp or other fish, 750 g of onions, 300 g of vegetable oil, 250 g of fresh tomatoes, 200 g of dry white wine, ground red pepper, parsley, salt.
Preparing baked fish:
Clean the fish, wash it, cut it into pieces, rub it with salt and sprinkle with pepper.
Sauté the onion, add tomatoes, parsley, ground red pepper, pour in wine and stir.
Place vegetables and fish on the bottom of the pan and bake.
FISH BAKED IN THE OVEN
Ingredients:
2-3 fish, 100 g sour cream, 0.5 lemon, salt.
Preparing baked fish:
Rub medium-sized freshwater fish well with salt. Place on a baking sheet and bake in the oven for 20 minutes, along with the scales and giblets. Remove the easily detachable scales, take out the insides and separate the head.
Cover with sour cream and place in the oven. Fry until golden brown crust forms.
Place the finished fish on a wide dish and cut into pieces.
Place the side dish around: heaps of boiled potatoes, beans, onion slices scalded with boiling water with mayonnaise, stewed or canned tomatoes, fresh herbs.
The fish itself can be decorated with lemon slices.
COD BAKED WITH SWEET PEPPERS
Ingredients:
700 g cod fillet, 0.8-1 kg sweet pepper, 2 eggs, 2 tbsp. spoons of tomato sauce, 4 tbsp. spoons of butter, sugar, salt - to taste, ground crackers.
Preparing baked fish:
Remove the stems and seeds from the fleshy bell pepper and bake it in the oven, then peel it and turn it into a homogeneous mass using a mixer, combining it with softened butter, raw eggs, salt, sugar and tomato sauce.
Bread the cod fillet in flour mixed with salt and pepper, lightly fry, then place in a thick-walled saucepan or deep frying pan, greased with oil, place pepper puree on top, brush the surface with melted butter, sprinkle with ground breadcrumbs and bake in the oven.
This dish is good to cook in portions (in small frying pans) and serve on the table without transferring it to another dish.
FISH BAKED WITH CHEESE
Ingredients:
300 g fish fillet, 1/3 cup grated hard cheese, 1/4 cup each sour cream and mayonnaise, 2 onions, 2 tablespoons butter, 3-4 sprigs of herbs.
Preparing baked fish:
Sprinkle pieces of fish fillet with salt, pepper and fry in butter. Cut the onion into cubes and also fry in butter.
In a greased frying pan, place pieces of fish, fried onions on them, pour everything evenly with a mixture of sour cream, mayonnaise and grated cheese, to which you can add salt and a little sugar if desired, and bake in the oven.
When serving, decorate the baked fish with sprigs of herbs.
FISH BAKED WITH ZUCCHER OR EGGPLANT
Ingredients:
300 g fish, 5-6 slices of zucchini or 6-8 slices of eggplant, 1 tbsp. spoon of flour, 2 tbsp. spoons of vegetable oil, 2-3 cloves of garlic, 1/2 cup of mayonnaise mixed with sour cream, 1 teaspoon of grated cheese, 1 teaspoon of butter, 1 tbsp. spoon of finely chopped greens.
Preparing baked fish:
Fillet the fish, cut into small pieces of 30-40 g, sprinkle with salt and pepper, roll in flour and fry on both sides.
Zucchini, cut into slices, sprinkle with salt, roll in flour and fry until golden crust. Dip eggplant slices hot water, and then prepare the same as zucchini.
Place pieces of fish in a greased frying pan, add zucchini and eggplants, sprinkle with chopped garlic, pour mayonnaise mixed with sour cream, sprinkle with grated cheese and bake in the oven.
When serving, sprinkle the appetizer with finely chopped dill or parsley.
FISH IN SAUCE WITH MUSHROOMS
Ingredients:
For one serving: 100 g of fish (cod, catfish/pike, pike perch, catfish, ice fish, etc.), 5 g of wheat flour, 10 g of butter or margarine, 120 g of sour cream sauce, 30 g of mushrooms, 15 g of onions, 150 g boiled potatoes, boiled egg, grated cheese.
For the sauce: 1 liter of sour cream, 50 g of wheat flour, 50 g of butter (these products will make 1 liter of sauce - for 9 servings).
Preparing baked fish:
Roll the fish in flour and fry. Cut boiled potatoes into slices and fry. Separately fry onions and mushrooms. Pour a small amount of sour cream sauce into the frying pan, place the fried fish, and place potato slices around it.
Place fried onions, sliced mushrooms, and slices of boiled egg on the fish. Pour in sour cream sauce, sprinkle with grated cheese, pour over oil and bake in the oven at a temperature of 240-260°C.
Making sour cream sauce. Fry the sifted flour in a frying pan without oil, cool, mix with butter, add sour cream, bring to a boil, stir, add salt and pepper and cook for 3-5 minutes. Strain and bring to a boil again.
Serve this dish in the pan in which it was baked.
SALMON BAKED IN HONEY-GINGER SAUCE
Ingredients:
1 kg. salmon, 2 cloves of garlic, ginger (approximately 2 centimeters), a small bunch of green onions, 100 ml soy sauce, 100 ml orange/pineapple/apple juice, 3 tablespoons honey.
Preparing baked fish:
Marinade: Mix in a small saucepan soy sauce and juice, heat a little and dissolve the honey. Add finely grated garlic, ginger and finely chopped green onions. Spicy lovers add crushed chili pepper. It is best to use orange juice (apple and pineapple are also good).
Pour some of the marinade over the fish and put it in the refrigerator for an hour. Bake in the oven at 250 degrees, about 10 - 15 minutes. While the fish is in the oven, add 1 teaspoon of starch to the remaining marinade and bring to a boil, stirring. Pour the sauce over the finished salmon and serve with rice or vegetables.
Fish baked in the oven is considered a very tasty and healthy dish. Fish dishes are in great demand all over the world and this is quite expected. There are many recipes for fish baked in the oven, depending on the imagination of the housewives.
Unfortunately, in restaurants and places Catering Baked fish dishes are not cheap. Not everyone can afford them. Anyone can make a culinary masterpiece at home and please themselves or their loved ones with delicious fish. We will suggest several simple and tasty, at the same time original recipes for preparing baked fish.
We will tell you simply and clearly with step by step photos, how delicious it is to bake fish in the oven with potatoes and onions, with eggs and mayonnaise, in pieces with garlic sauce.
Let's start cooking!
Trout in the oven in foil, baked whole (4 options for stuffing fish)
What could be tastier than freshly cooked fish? Never before have trout turned out tasteless or dry. This is a fish that any cook always succeeds in.
It's quick and easy to prepare. One of the most common ways to prepare this beautiful fish- baking in foil. This is how it is served in many restaurants. But every chef wants to do a fish dish unique. Add a little zest to the taste of delicate fish. Almost all additives are appropriate for baked trout.
How to select and prepare trout for baking
You should buy fish, if not live, then chilled. Frozen river trout is tasteless.
The fish is selected with its head so that its eyes can be seen - they should not be cloudy. The gills must have juicy pink color.
It is better to cut the fish right away. The fresher it is, the better. Trout have slightly noticeable silvery scales that should be removed. Trout is not an oily fish, so you can eat the skin without fear.
To bake, gut and clean the fish. Leave the head, removing the gills.
Wash and dry on paper towels.
The carcasses are ready.
What you will need to cook trout in foil:
- fish carcasses;
- foil;
- mayonnaise;
- tomato;
- greenery;
- lemon juice;
- seasoning for fish;
- salt pepper.
How to bake whole fish in the oven in foil - step-by-step recipe with photos:
We have four carcasses, we will try to make four flavors.
How we will cook: four flavor options for oven-baked trout
The first fish is in the classic style. The easiest baked fish recipe.
We don’t add anything except spices and lemon juice, which we lightly sprinkle inside.
Place the fish with spices on foil and carefully pack, sealing the edges so that the lemon juice does not leak out.
The second option is to stuff the carcass with cheese, herbs and tomatoes.
Cut the tomato into circles. We put them in the belly of the fish. Place slices of cheese on the tomatoes.
This recipe for trout baked in the oven uses suluguni cheese with spices. Place a bunch of parsley on the foil and stuffed fish on the greens. Lubricate the top of the fish with mayonnaise. We do not water this fish with lemon juice, since tomatoes also contain acid. You can, if desired, sprinkle with grated cheese.
The third fish will be a little different. Salt it just a little bit. Place the whole parsley in the belly. Cut the cheese into thin pieces and place them inside the belly.
Sprinkle the outside and inside with lemon juice.
Lubricate the top with mayonnaise and sprinkle with fish seasoning.
Mayonnaise gives the trout a creamy taste and even greater juiciness.
The fourth option for baking trout is without mayonnaise, but with cheese and herbs.
Place the whole parsley on the foil.
Cheese in thin pieces - inside the abdomen. Sprinkle the fish with seasoning.
We wrap the prepared trout in foil, each trout carcass separately and place them on a baking sheet, which we place in a preheated oven for 20 minutes. This is very convenient for serving fish.
After cooking, carefully unfold the foil envelope so that the juice does not leak out. You can serve with or without foil, at your discretion.
All the fish turned out incredibly tasty. Those who count calories can cook without cheese and mayonnaise. Trout cooked with cheese and tomatoes in the oven turns out more satisfying and with a bright taste.
For those who do not like hot tomatoes, delicious trout with cheese and mayonnaise is suitable. This combination makes the trout juicier, but also more filling.
Don't be afraid to experiment. You can use any greens. Onions add a pungent taste. Instead of mayonnaise - sour cream. Honey gives it an unusual taste, but sugar is not suitable for diabetics.
Oven-baked fish with potato pieces
An option for preparing delicious fish with potatoes and vegetables, laid in layers. Anyone can do it. It only takes 30 minutes to prepare. Externally, the dish resembles a potato casserole with fish. It turns out appetizing, tender, satisfying and aromatic. With a wonderful crispy cheese crust.
Product composition:
- 500 grams of fillet of any white or red fish;
- potatoes – 5-6 pieces;
- large fleshy tomatoes – 2 pcs.;
- onion (you can use a white one, don’t take a red onion, it will release color and ruin the delicate color of the dish);
- 150 grams of cheese;
- 20% cream;
- olives and herbs for decoration.
How to prepare fish baked in the oven with potatoes and vegetables:
On a note! As a top layer, instead of hard cheese, you can place onion half rings with bell pepper, instead of cream, use mayonnaise or regular fish broth. Try the recipe for baked fish fillet with potatoes in the oven with cream and cheese. And also with pepper and broth and decide for yourself which cooking option you like best.
How to cook:
Peel the potatoes, wash them, cut them. If these are small tubers, then in rings, if large fruits, then in half rings. Make the thickness of the potato rings or half rings as thin as possible.
Chop the onion finely or into half rings (if you don’t like onions in dishes, it’s better to chop finely).
Remove the skins from the tomatoes. You can do this with a vegetable peeler or knife. Or using boiling water, dipping the tomatoes into it for a couple of minutes and then carefully peeling off the skins.
Cut the tomatoes into pieces, not too small, maybe into half rings. Cut the cheese into thin slices.
Attention! You can grate the cheese on a regular grater, but it is better when the cheese is cut into slices. Then it melts throughout the dish, enveloping it in a beautiful cheesy film.
This simple recipe for fish casserole in the oven involves the presence of greens. As a rule, they take fresh dill from the garden and parsley. You can also take basil, green onions, lettuce leaves, etc. Chop the greens and half of the prepared olives with a knife and mix.
Add whole olives to the chopped green mass, as well as any fish spices you like, salt and pepper. Stir.
If the fish fillet is frozen, defrost it, preferably without resorting to defrosting in the microwave.
On a note! It is best to let frozen fish thaw in the refrigerator. This may take some time, so remove the fish fillets from the freezer to the refrigerator to defrost overnight. Start cooking in the morning. If you don’t have that much time to defrost the product, then immerse the frozen fillet in cold water for a while.
Cut the fish into small pieces.
Take a baking dish and add a little oil. Distribute it over the surface of the mold and begin laying out the products in layers in the following order:
- potatoes;
- fish;
- mixed greens;
- half cream;
- tomatoes;
- cream (the rest).
Preheat the oven to 200 degrees, place the pan with the dish in it. Bake the fish and vegetables in the oven for about half an hour. Depending on the amount of products taken and the type of fish, baking may take from 25 to 35 minutes.
Delicious juicy fish with potatoes and vegetables in the oven is ready! You can serve immediately after cooking, just cool slightly. Or cold.
Fish fillet baked in the oven in foil with mayonnaise and egg
Fish under a mayonnaise coat cooks very quickly in the oven, and to prepare it you don’t need anything other than the fish itself (fillet), mayonnaise, eggs, cheese and onions. Take all these products at your own discretion, and you will learn how to bake fish deliciously and quickly using this method right now.
Typically, pangasius, telapia, salmon, cod or pollock fillets are used to cook fish under egg and mayonnaise. You can also bake sea fish in the oven: pink salmon, mackerel, salmon, catfish or other river fish: large carp, perch.
Each of these fish is tasty in its own way, and therefore it is recommended to experiment with different varieties of fish before finding your favorite cooking recipe. So, how to make a delicious fish fillet baked in the oven.
Frozen fish is pre-defrosted. Following the recommendations from the previous recipe. Wash the fish fillet, dry it a little and cut into small pieces.
Attention! If there are bones, they must all be removed before cooking.
Line the prepared baking dish with foil or grease it with oil.
Place a layer of fish fillet, coat with ground black pepper and add a little salt (you can add any seasoning for baking fish in the sleeve).
In a bowl, beat 4 eggs (this amount is enough for 600-800 grams of fish fillet) with three tablespoons of mayonnaise or mayonnaise sauce. If desired, add green onions or any herbs to the sauce.
Pour the sauce over the fish, sprinkle with cheese grated on a coarse grater and place in a preheated room at 180 degrees. oven for twenty minutes.
On a note! If you take more than a kilogram of fish fillet and it does not fit in one layer on a baking sheet or in a baking dish, you can place the fish in several layers. In this case, do not forget to pour sauce over each layer. There is no need to add cheese between the fish layers; only the top layer is sprinkled with it.
After twenty minutes, check the readiness of the fish dish. If it is ready, let it cool for 10 minutes and you can serve, garnishing the top with chopped herbs.
Fish baked in the oven with tomatoes and cheese under sour cream
We take the following products for cooking:
- cod fillet (you can use any fish, including red) – 400-500 g;
- 3 large tomatoes or 8-10 cherry tomatoes;
- sour cream (fat content at least 20%) – 5-6 tablespoons;
- classic or grain mustard - one or one and a half spoons;
- hard cheese – 120 g;
- spices, herbs and salt to taste.
We tell you step by step how to deliciously bake fish in the oven with tomatoes and cheese:
A day before cooking, defrost the fish in the refrigerator, wash it and clean it from the insides if you are using whole carcasses.
If necessary, remove the bones from the defrosted fish. For cooking you only need fillet. I usually buy fillets fresh at the store and immediately use them to prepare a dish.
We advise you to do the same. Thawed fish in a dish is no longer as juicy and tender as we would like, and sometimes, if it was stored incorrectly, it completely disintegrates or has a not very pleasant smell. In addition, when gutting and removing bones, the fish meat is usually damaged and the dish becomes less beautiful and appetizing.
Take a baking dish and place half of the fish cut into large pieces into it. The product should be cut coarsely and laid out randomly so that the pieces are not too close to each other.
On a note! Cooking fish in the oven according to the specified recipe can be done in two ways: in a general form (on a baking sheet), in small portioned molds, in which the fish is subsequently served directly to the table.
Sprinkle the fish fillet with salt, spices, and ground pepper (you don’t have to use it if the spices you bought for fish contain pepper).
On top of the fish, seasoned with spices, place tomatoes cut into half rings, previously peeled.
Attention! If you take Cherry tomatoes, then just peel them and cut them in half or cut them into thick rings.
Another layer of fish goes on top of the tomatoes, it is again salted and seasoned with spices.
In a separate bowl, mix sour cream and mustard. If your sauce is very thick, you can thin it with a little milk or cream.
Place grated cheese on the second layer of fish and fill it all with your sour cream sauce.
Preheat the oven to 180 degrees, place your molds or one mold in it, leave to bake for 20 minutes without opening the oven. Once the cheese has melted and browned a little, cooking is complete. You can take it out, decorate it while hot with chopped herbs and you're done, bon appetit.
Recipe for baked fish and potatoes with garlic sauce
Cooking baked fish this way will take about an hour. It can be served not only on a daily basis, but also on a holiday table. It is tasty, satisfying, tender and turns out very beautiful.
Cooking products:
- fresh potatoes – 6-7 pieces.
- carrot - 1 piece.
- one onion
- garlic cloves – 2 or 3 (more or less is possible).
- trout or any red fish – 700-800 grams (about 4-5 steaks).
- heavy cream – 250 ml.
- flour - one heaped spoon.
- butter – 50-70 gr.
- vegetable or olive oil- a couple of spoons.
- spices for fish (add to taste).
So, how to deliciously bake fish and potatoes in the oven with mayonnaise and garlic sauce - a recipe with step-by-step photos:
If necessary, defrost the fish, rinse, and cut into pieces.
Peel potatoes, carrots, onions, and garlic.
Melt the butter in a saucepan, add finely chopped garlic to it, fry a little until the garlic aroma comes out.
Add flour to the butter and garlic mixture and fry all these products a little.
Pour the cream into the saucepan. Add them without ceasing to stir the ingredients. The flour should be completely dissolved in the cream, there should be no lumps.
Brew cream sauce until it thickens (it should have the consistency of thick sour cream). As soon as this happens, add spices, salt, pepper to the sauce and add a couple of spoons (maybe 3 spoons, depending on the thickness of the sauce) of water, stir. Let the mixture boil, turn off. Set aside for 7-10 minutes, covering with a lid.
Fry chopped onions and carrots in sunflower oil. Carrots are usually grated on a coarse grater or cut into thin strips, and onions are cut into quarter rings. Take a baking sheet and grease it thoroughly with oil.
Place the first layer of potatoes, cut into thin rings. Pepper it all, add salt; instead of salt and pepper, I often use a special seasoning for potatoes in this dish. It turns out very fragrant.
Sprinkle a little oil on top of the potatoes.
Salt and pepper the fish fillet parts and place on the potatoes. Place a layer of sautéed vegetables – carrots and onions – on top of the fish.
Pour garlic and cream sauce over the fish dish and you can put it in the oven for baking.
Attention! Before putting the fish and chips in the oven, preheat the oven to 200 degrees. The fish dish is prepared in the oven at this temperature for about forty minutes.
The finished baked fish is served hot in portions, but you shouldn’t serve it right out of the heat, let it cool, otherwise you might burn your tongue and not be able to taste it. taste qualities casseroles. The top of the fish dish is usually sprinkled with fresh dill; you can use fresh cherry tomatoes cut in half or any other decorations of your choice.
Video: Recipe for tender fish baked in the oven with vegetables and cheese
