More than a dozen books have been written; fish is included in all diets without exception, since it contains a minimum of fat, and it is very useful for our body, especially a weakened one.
Fish contains a large amount of and, among which Omega acids occupy a special place, which reduce cholesterol levels and the risk of disease of cardio-vascular system. To provide for your body required quantity Omega acids, you need to eat sea and ocean fish at least once a week.
Fish is able to provide the body with the necessary amount of protein.
Systematic consumption of fish maintains the level in the body at the required level.
In a word, if you want to be healthy, you need to eat as much fish as possible. But in order for everything to be preserved in it useful material, and the dish itself brought not only taste pleasure, but also benefits to the body; it is not at all necessary to fry it on large quantities oils
Anyone can prepare this recipe, even those who are in the kitchen for the first time.
This dish may well become a decoration for any holiday table.
Ingredients:
- Medium - 1 pc.
- - 2 pcs.
- - 1 PC.
- - 3 pcs.
- - 1 PC.
- - 3 tbsp. l.
- - 1 tbsp. l.
- - 1 PC.
- - taste
Prepare the sauce. Grate the zest of one lemon. Squeeze lemon juice. Peel and chop the chili pepper, mix it with soy sauce, honey, zest, lemon juice.
Cut the salmon into two large lengthwise fillets, leaving the skin on. Make deep cuts in several places on the salmon.
Spread baking foil on a baking sheet and place threads on it to tie the salmon.
Place one piece of fillet on a baking sheet. Place orange and lemon slices on it and pour a little sauce over it.
Place the second piece of fillet on top and tie them with threads, pour over the rest of the sauce. Wrap the fish in foil and marinate for at least 4 hours. After this, take the fish out of the refrigerator.
Preheat the oven to 200 degrees, place the fish in it, but cover it with foil not completely, but so that one side remains open. Bake for 40-45 minutes.
Festive salmon is ready; it can be served as a side dish with potatoes, rice, boiled or simply fresh.
Ingredients:
- Fish (weighing 700-800 gr.) - 1 pc.
- - 4 cloves
- - 1/2 pcs.
- - taste
- - taste
- - 50 gr.
- - 1 bunch
- - taste
Grind 2 cloves of garlic and dill.
Grate on fine grater lemon zest.
Melt the butter and mix it with half the dill, garlic and zest. Place in the refrigerator to harden again.
Make longitudinal cuts on the fish.
In a bowl, mix vegetable oil, remaining dill, garlic, lemon juice, add salt and pepper.
Lubricate the fish on both sides with the resulting marinade, especially carefully lubricate the cuts. Leave to marinate for 30 minutes.
We take the frozen butter out of the refrigerator and put it inside the fish, placing a small amount on the fish itself.
Wrap the fish tightly in foil and place it in an oven preheated to 200 degrees. Bake for 20 minutes.
Fish can be prepared in the most diverse different ways, but one of the most delicious, simple and effective options is cooking fish in foil. You can bake the fish whole or in parts - in any case it will turn out very tasty! In this article you will learn how to cook fish in foil quickly and easily!
If you want the fish to be tender, juicy and aromatic, bake it in foil with your favorite spices, vegetables and herbs. With this method of cooking, it is almost impossible to spoil the fish, as well as to dry it out. This method of cooking becomes especially relevant in the warm season, when fish in foil can be cooked not only in the oven, but also in the coals outdoors - such fish turns out to be completely special and certainly very tasty.
Russian monks joke: fish is not only very valuable “fish fur”, but also an easily digestible dietary meat.
You can bake any fish in foil: both river and sea, both in pieces and whole (if it is small in size).
Sea fish can be baked without defrosting, but it is still better to use fresh fish.
You can bake only fish with spices or you can also put herbs, vegetables, fruits to taste in foil - bell pepper, onion, carrots, potatoes, parsley, dill. You can put either one product or everything in a row - they will exchange aromas and it will turn out very tasty.
Seasonings and spices suitable for fish include oregano, garlic, allspice, black pepper, Bay leaf, lemon and many other spices - you can add your favorite seasonings, then the fish will turn out exactly to your taste.
Greens and any additional products can be placed in the belly of the fish and on its carcass or pieces.
To bake fish, the foil needs to be folded in half - you get an envelope, and its edges are folded several times - no air should get inside so that the envelope does not burst during the cooking process, you need to leave free space in it.
You can wrap the fish in foil in another way, the main thing is to make sure that the juice released during the cooking process does not flow out of it, and the foil should not compress the food too much - then they will not bake well.
If the fish is dry, brush it with butter and also put a few pieces of butter in the foil.
For dryish varieties of fish (salmon, cod, pink salmon and other low-fat fish), it is better to lubricate the foil with vegetable or butter, or in this case sauces are used, and sour marinades They are not used for such fish.
Before baking in foil, fatty types of fish can be marinated in soy sauce or lemon juice with any seasonings.
An excellent side dish would be vegetables baked with fish in foil.
Recipe for cooking fish in foil
Cooking fish in foil can be described literally in a nutshell: prepare the fish by gutting it, then cut it into pieces or leave it whole, place it on foil, pepper and salt, sprinkle with lemon juice, or cover with lemon slices, seal the edges of the foil, bake until done .
Another method, mainly used for river fish: place coarse salt on foil, fish on it, lemon slices on the fish, then again coarse salt, wrap without leaving any holes, bake for at least 40 minutes.
Depending on the size of the fish or pieces, it may take up to different time. As a rule, for large river fish you need at least 40 minutes, for small or small pieces– 10 minutes, and for sea fish it takes less time. The readiness of the fish is checked as follows: if the meat is well separated from the ridge, then it is ready.
It is very convenient that you can cook fish in foil separately for each participant in the meal by placing different products and spices to suit a person's taste.
Cooking fish in foil over coals
Separately, a few words should be said about baking fish in coals. There needs to be coal sufficient quantity, and they need to be prepared for so long that the earth has time to become hot. In a large number of coals, you can make a depression and put the fish in foil in it; if there are not so many of them, then you can remove the coals to the side, put the fish on the ground, and cover it with coals on top.
Recipe for baked fish in foil with vegetables
Ingredients:
- 500 g fish fillet,
- 250 g mushrooms,
- 3 potatoes,
- 1 onion,
- lemon juice,
- soy sauce.
Preparation:
This is a very simple recipe for baked fish in foil. Even the most inexperienced housewife can do it.
To cook fish in foil with vegetables, you need to marinate the fish fillet in lemon juice mixed with soy sauce, adding spices to taste.
Fry the onion until lightly browned, then fry the mushrooms (oyster mushrooms or champignons) until the liquid evaporates.
Peel the potatoes, cut into slices no more than 1 cm thick, place on greased foil, place mushrooms on top, fish on top, fried onions on top.
Wrap everything in foil and bake in the oven or on coals until done.
When baking in the oven for golden brown crust 10 minutes before the end of cooking, remove the foil from the fish.
Specified in this recipe additional products can be easily replaced with any others, for example, place carrots and onions under the fish, and slices of tomatoes on top of it.
A simple recipe for cooking red fish in foil
Ingredients:
- whole trout (or a piece of trout/salmon or other fish),
- lemon,
- spices to taste,
- parsley,
- olive oil.
Preparation:
Cut the fish from the belly side, gut it, wash it, dry it, stuff the fillet with lemon slices, sprinkle with spices, put parsley sprigs in the belly, sprinkle with oil, close the belly, rub the outside with seasonings on both sides, place on foil, wrap it without leaving any holes, bake for 30-40 minutes in an oven preheated to 180 degrees, removing the foil from above 10 minutes before the end of baking and then brushing with oil using a brush.
To prevent the fish from sticking to the foil, place it on vegetable pillow, or this trouble can be avoided by leaving a lot of empty space in the foil envelope.
When opening the foil to brown the fish, be careful not to get scalded by the steam.
When baking the whole fish, you can stuff it with any vegetables of your choice. That's it, the red fish in foil is ready. Eat for your health.
Ingredients:
- 1 large carp,
- 4-5 fresh tomatoes,
- 3 onions,
- dill,
- parsley,
- spices to taste,
- vegetable oil,
- mayonnaise,
- salt.
Preparation:
Cut the tomatoes into slices, onions into half rings, chop the greens and mix everything.
Wash the fish, gut it, rub it inside and out with spices, coat it with mayonnaise, put vegetable filling in the belly.
Grease a baking sheet with oil and place the fish wrapped in foil.
Bake in an oven preheated to 180 degrees for 40-45 minutes, to brown, unwrap the foil 20 minutes before cooking. Stuffed carp in the oven it's very simple and tasty dish!
Prepare delicious, aromatic and delicious fish in foil, bake it in the oven or in the coals and enjoy the compliments of your loved ones!
Video: How to cook fish in foil very quickly and tasty in a festive way
Author of the article “How to cook fish in foil”
Most housewives appreciate dishes that are prepared in the oven, first wrapped in foil. They do not require much attention and time, but they turn out tasty and healthy even for those who are on a diet. Bake a variety of fish you can often: recipes won’t get boring if you choose the right additives, sauces and spices.
Fish baked in the oven
The simplest way preparations fish fillet you'll even like it for inexperienced housewives. You just need to clean the piece (steak or pulp), rub it with spices, wrap it in foil and bake for 30-40 minutes. Any fillet will turn out soft, aromatic and tasty; you just need to sprinkle it with a little lemon or season it with sauce. This basic recipe You can vary it according to your tastes, but each type of fish has its own cooking secrets.
Pink salmon
Noble red fish does not require any special culinary skills, since it is very tasty on its own. The recipe for baked fish in the oven is simple. You will need:
- pink salmon steaks – 4 pcs.;
- rosemary;
- lemon;
- salt, white pepper.
For the sauce:
- cream 20% – 200 ml;
- grated cheese – 50 g;
- fresh herbs.
For side dishes, give preference to rice or vegetables. Prepare like this:
- Rinse the steaks thoroughly and rub with spices.
- Place the steaks on the foil (matte side facing in). Place a sprig of rosemary and a lemon wedge on each piece. Wrap tightly and place in the oven for an hour.
- While pink salmon is baking, make the sauce. To do this, heat the cream over low heat, add cheese, spices and heat until the sauce thickens. After this, add fresh herbs and let it cool slightly.
Sterlet
Baking fish in foil in the oven is not difficult if you set the task correctly. Sterlet is not capricious when processed; many housewives can handle it. You can make sturgeon using a similar recipe. To prepare you will need:
- sterlet (small sturgeon) – 1 pc.;
- white wine – 100 ml;
- potatoes – 3-4 pcs.;
- fresh herbs;
- white pepper, salt;
- a little lemon zest.
If you are not sure that you can gut the fish, make this request to the merchant at the market. You need to prepare it like this:
- Prepare the carcass: cut off the head, clean off the scales, remove the entrails. Rinse the sterlet (sturgeon) from the inside and let it dry.
- Marinate the fish using dry white wine with spices (15-20 minutes). Meanwhile, prepare the filling.
- Raw potatoes cut into cubes, lightly fry. Add greens (dill).
- Start stuffing: using a tablespoon, place the filling inside the belly. Secure the sides with wooden skewers.
- Sprinkle spices on top and wrap in foil. Baking will take no more than an hour: the potatoes will absorb all the fat, and the dish will turn out simple but delicious.
Trout
White river trout self-sufficient, so baking it is very simple. To do this you need:
- trout carcass – 2-3 pcs.;
- rosemary;
- lemon;
- mixture allspice;
- green salad.
Cook as many carcasses as you plan to eat. One small fish is enough for a serving. Do this:
- Gut and wash the carcass. Dry.
- Grind dried rosemary, cut the lemon into thin slices.
- Rub the carcass inside and out with spices. Place a lemon inside the belly.
- Wrap in foil and place in the oven. A few minutes before cooking, remove the foil to cover the trout. golden crust. Serve the dish with a green salad.
Cod
If you know how to bake fish in the oven in foil, you can eat hearty and inexpensive cod every day. It doesn't taste very good without additives, so give it a try. original recipes. The following ingredients will be required:
- cod fillet – 500 g;
- carrots – 2 pcs.;
- bulb;
- celery;
- bell pepper – 1 pc.;
- champignons – 300 g;
- a little vegetable oil;
- seasonings
Fish in foil in the oven is convenient because it does not require much time. Preparation will take 15 minutes. Do this:
- Prepare the cod fillet: separate the flesh from the backbone, remove large bones.
- Chop the vegetables and fry them with a small amount oils: first onions, then all the rest. Fry the mushrooms separately.
- Divide the foil into large sheets. Place a piece of fish and two to three tablespoons on each fried vegetables. Wrap the envelopes tightly. Bake for 40 minutes at 180 degrees.
Fish fillet
Fish in foil in the oven can become great dish for holidays and for every day, if you prepare it correctly. Small carcasses can be baked whole, after removing the head, ridge and entrails. Delicious pink salmon, salmon or sturgeon can be served as steaks on the bone. It is advisable to cut up large carcasses in advance and layer them in small pieces, removing all the bones. This fillet can be baked with vegetables and potatoes.
Baked fish with vegetables
Exquisite Recipe Suitable for those who are on a diet, but are not ready to completely give up goodies: there is not a drop of oil in this dish, but it is rich in proteins and vitamins. You will need:
- pink salmon or salmon fillet – 300 g;
- Brussels sprouts– 200 g;
- broccoli and cauliflower– 100 g;
- carrot;
- eggplant – 1 pc.;
- spices, salt.
You can choose any vegetables - it depends on individual preferences. Prepare like this:
- Prepare the fillet, cut into small cubes. Salt in advance.
- If using frozen vegetables, defrost. Cut carrots into slices, eggplant into cubes.
- Spread large leaf foil (preferably two layers crosswise). Place one spoon of fish and two spoons of vegetables on each. Wrap tightly. Bake for 40 minutes.
Fish and chips in the oven
For this classic the recipe will do any inexpensive fish. Try perch or dorado fillet, it’s also delicious sole, cod or blue whiting. Needed following ingredients:
- fillet – 400 g;
- potatoes – 4-5 pcs.;
- bulb;
- mayonnaise;
- cheese – 50 g;
- salt, spices.
Cooking only in foil may not be successful, so it is recommended to place a fireproof dish in the oven, covered with foil on top. Do this:
- Cut the peeled potatoes into slices. Place on the bottom of a greased pan.
- Separate the fillet from the bones and place in a second layer. Sprinkle chopped onions on top.
- Sprinkle the dish with grated cheese. Make a thin mesh of mayonnaise on top.
- Cover the pan with foil and place in the oven. 10 minutes before cooking, remove the foil.
Video: fish baked in foil
Even young housewives can easily remember how to cook fish in the oven. Most of these recipes do not require strict restrictions on the amount of ingredients; you do not need to limit yourself to a hundred grams of onions or potatoes. You can add your favorite spices, vegetables and other ingredients to the fillet, then the dish can look different every time. The main thing is to wrap the foil tightly so that the fat and juice do not leak out, otherwise the dish will dry out.
Red fish in the oven
How to bake fish in the oven in an original way
Baked cod
Fish in the oven with vegetables
Fish is the favorite product of millions of people. It is boiled, fried, steamed, smoked, and of course baked. In any form it is delicious. And if, for example, I have a choice of what to choose for food, I always choose it.
It is not as high in calories as meat, but at the same time gives a wonderful feeling of satiety. In it great amount vitamins and useful microelements. It is rich in protein, calcium, iodine, phosphorus, selenium and many other useful substances.
It is easily absorbed by the body and does not cause a feeling of heaviness in the stomach after consumption. Nutritionists around the world tirelessly advise eating as much fish as possible.
It is believed that boiled, baked, steamed fish is very healthy. It is true, but from this entire list I prefer the baked one. I also like to bake it with vegetables, since it also prepares a side dish at the same time. To keep it juicy, I like to bake it in foil.
I have already shared some recipes in this version, these are both, and, and. Today I offer you new recipe. We will bake it in foil with vegetables and cheese. Absolutely any vegetables can be used. It's summer, the season for vegetables, so I'll be using a lot of them.
The variety and type can also be used differently; perch, pike perch, mackerel, salmon, cod are suitable. The main thing is that there is not a lot in it small seeds. We decided to buy trout, we like it for its somehow “wild” taste. As if we ourselves had just caught her on the bait.
When choosing it, I focused on the fact that it was portioned and not very large in size. That is, one trout per serving. Since I’m cooking dinner for three today, and I have 3 trout. Each portion will be cooked in a separate sheet of foil.
I’ll say a few more words about the fact that the quantity and composition of vegetables is given very conditionally. As already said, you can use whatever vegetables you want. But also calculate them in such a way that each serving contains a certain amount of vegetables. Some eat more, some eat less.
It’s very convenient that if someone doesn’t like certain vegetables, then they don’t have to be added to their portion. So, today my granddaughter is having dinner with us, and she does not eat eggplants or bell peppers. So I didn’t put them in her portion.
Baked fish with vegetables and cheese in foil - step-by-step recipe
We will need (for 3 servings):
- trout -3 pcs.
- onion - 1 pc.
- tomatoes - 6 pcs
- bell pepper - 3 pcs
- eggplants -1-2 pcs
- potatoes - 6 pcs (small)
- cucumber - 1 piece
- lemon - 1 pc.
- hard cheese - 150 gr
- tarragon, basil, mint - 3 sprigs each
- ginger root - 50 g
- spices
- salt, ground black pepper
- vegetable oil -2-3 tablespoons
As you can see, there are a lot of ingredients. It will turn out very tasty! With such a set it simply cannot be any other way! It is advisable to use fresh, young vegetables. Let me boast, eggplants, peppers, tomatoes, cucumbers, herbs - all from my own garden! So it will be even tastier!
Preparation:
1. Most likely, everyone already knows well how to choose the right fish. The best thing is when it is fresh, just caught. Then no one even doubts its freshness. But if you purchase it frozen, then you need to inspect it very carefully.
Immediately pay attention to the gills and eyes. The gills should be red, and the eyes should not be cloudy or of an indeterminate color. If you see a different picture, it means it was caught a long time ago, and it’s better to refuse this one.
The second thing you need to pay attention to is the smell. It should smell like fish and nothing else.
2. When you bought it and brought it home, you need to clean it. If it is frozen, defrost it at room temperature. Then clean the scales, trim the fins, remove the entrails, gills and eyes.
Remove the entrails very carefully, try not to damage them, otherwise the pulp may turn out bitter.
3. When everything is cleaned, rinse thoroughly with water. Then dry with paper towels.
4. Make a mix of spices. If you have ready-made spices for fish, you can use them. I make a mix in which I put a pinch of ground cumin, coriander, rosemary, and add a pinch of paprika, turmeric and thyme.
5. Sprinkle the trout with salt and pepper and rub thoroughly inside and out. Sprinkle with spices and rub in again. Leave to marinate for one to three hours. The longer it sits, the tastier it will be.
6. When the allotted time has passed, we will start preparing the vegetables.
7. We cut all vegetables arbitrarily as you want. The only thing to remember is that potatoes will take the longest to cook. Therefore, we cut it thinner. I cut it into 0.5 cm thick slices.
8. Take two sheets of foil, or six at once. Or rather, decide for yourself here. Can be done in parallel at once required quantity servings, or do them one at a time, in order.
When you do everything at once, you definitely won’t forget to put anything in. But this requires a lot of space. Therefore, if space on the table allows, make 3 servings at once. If not, then do one at a time.
9. I will describe it in one serving. Grease the baking tray vegetable oil. Take two sheets of foil and place them on a baking sheet, slightly overlapping. It is necessary to calculate them in such a way that trout and vegetables fit in them, and so that all this is also wrapped in a package.
Place foil on a baking sheet, shiny side up. It reflects the heat received much better and does not stick to the dish. In general, foil protects products from loss of vitamins and beneficial microelements.
10. We also grease the foil with vegetable oil and lay out the sliced onion as the first layer.
11. Place sprigs of basil, mint and tarragon on it. The rough stems of the greens can be removed, leaving only the tender branches. Place four slices of chopped ginger root on top. When the dish is cooked, the ginger can be removed, but the onion will become very tasty from its juice and aroma. And the smell will spread to both trout and vegetables.
12. Place our fish on top. Also put the same greens inside. Then, after cooking, we will remove it. By that time, it will have given up all its taste and aroma to the trout, and will no longer be needed.
13. We begin to lay out the vegetables. We put the potatoes in first. It takes the longest to cook, so the juices released from other vegetables will help it cook faster. Place the eggplants nearby.
14. Place medium-sized tomatoes cut in half on top of the potatoes and eggplants. Then bell pepper. Don't forget about the cucumber. Cucumber has recently proven itself to be an excellent combination. So I decided to reintroduce it into the dish.
Sprinkle vegetables with salt and pepper.
15. Place lemon cut into slices on the trout.
16. It seems like they didn’t forget anything. Wrap the contents in foil. Try to wrap it in such a way that the foil does not open when heated. We need to create a closed space so that the steam does not escape and the vegetables release more juice.
17. We do the same procedure with other portions. Place the bundles on a baking sheet. The packages turned out to be large; only two fit in the baking tray. Therefore, I simply place the third portion on the wire rack. The package is sealed and nothing will leak out of it.
18. Place the baking sheet and wire rack in an oven preheated to 180 degrees. Bake for 25 minutes.
19. Meanwhile, grate hard cheese on a coarse grater.
20. After 25 minutes, take out the baking sheet, open the foil slightly, and try to pierce the potatoes with a knife. My potatoes are ready, so you can open the foil completely and sprinkle the dish with cheese.
If the potatoes are not ready, cover the dish with foil again and place in the oven for another 5-10 minutes.
21. Subsequently bake uncovered so that the dish is covered with a beautiful golden brown cheese crust.
22. Take out the baking sheet. Prepare large serving plates. Place trout and vegetables on them directly in foil. Wrap the foil carefully, creating a semblance of a plate to make the dish look aesthetically pleasing.
23. Eat with appetite, enjoying the taste, aroma and appearance dishes.
Agree that the dish looks like best restaurants Mediterranean. And it’s not difficult to do. Yes, in principle, and not so long. You just need to show a little imagination in its design.
There's no need to even talk about the taste. This is the kind of fish you want to eat and eat. And vegetables are a completely separate issue. Everything is really baked top level. The cucumber did not disappoint again, it absorbed the juices of other vegetables and became incredibly tasty.
The ginger needs to be removed, it has a rather strong taste, and besides, it has already done its job.
You can leave the greens under the fish, it is soaked vegetable juice and it became very tasty. It was for this purpose that it was necessary to remove the coarse twigs; eating greens with them would not be comfortable.
Overall, the dish was a success! And the look, and the taste, and the color. and smell. How else! After all, we put our whole soul into the preparation. We wish the same for you.
Bon appetit!
Fish is nutritious and delicious in any form. The variety of possibilities for creating culinary dishes from it is enormous. The fish may not even be recognizable on the plate, but resemble a completely different product.
Usually its preparation does not take much effort, but it requires a non-standard attitude towards oneself, compliance with the proportions of spices, marinade, sauce, and also the presence Have a good mood during the cooking process.
So, today we came under our close attention to fish baked in foil in the oven. We will analyze which fish is best suited for baking and reveal some secrets.
Choosing fish for baking is easy
Which fish to choose for baking is the most important question. The top flavors when baked in foil in the oven are crucian carp, cod, sole and perch, mackerel, trout, carp, and halibut.
This does not mean that other fish are not suitable for baking, but the dishes from the listed species turn out to be the most fragrant, expressive and tasty.
In order for the dish to turn out well, you must accurately select the main ingredient. When buying fish, you need to look at its freshness. This can be easily determined by the color and shine of the scales; they should be smooth and bright. The eyes of fish that have recently swam are transparent, and the meat should smell good.
A spoiled fish will immediately be revealed by its swollen abdomen. In general, to be sure of the freshness of the product, it is better to choose live fish, and if this is not possible, then this must be done carefully.
There is no single rule on how to bake this or that fish. You can choose a whole fish or a carcass without a head. Perhaps the best specimen will be the fish that has fewer bones, but you can also choose fillets.
Universal recipe-lifesaver
A reliable recipe suitable for all types of fish is simple. It won't take much time, but the result will be amazing.
Before baking the fish in the oven in foil, you need to wash it, remove the entrails, dry it with a towel, and heat the oven to 200° C. Next, you need to coat the inside of the fish with salt and spices, and the outside exclusively with spices.
Cut the peeled onion into half rings, cut the lemon into circles, and wash the dill (rosemary).
Place onion, a sprig of rosemary, dill and a few slices of sour fruit into the fish.
Grease the foil with oil. Wrap the fish in it, placing the remaining lemon slices with onions on top and sprinkling with spices. You need to make sure that the foil tightly covers the dish, then the juice will remain inside.
Bake the fish for about 30 minutes, but the time may vary and depend on the type and weight of the fish.
This dish goes well with any vegetable side dish.
Mackerel in foil in the oven: what could be simpler?
Mackerel is a product that is basically impossible to spoil. Using a variety of spices and vegetables, you can get a new dish every time that will remain tasty even when cold.
For juicy fish for 2 persons you will need:
- One mackerel;
- 6 pinches of salt;
- 2 pinches each of basil, a mixture of peppers, tarragon, coriander seeds;
- Small onion;
- One large carrot;
- Two potatoes;
- 20 ml vegetable oil;
- Foil for baking.
The mackerel needs to be prepared, it needs to be cleaned of entrails, gills (if the fish is whole), and washed. Rub the fish with all the spices.
Peel the vegetables and cut the carrots into slices, potatoes into slices, and onions into half rings. Place foil on a baking sheet and grease with oil. Place the carrots and potatoes on a sheet of foil, place the mackerel on top of the vegetables, with the onion inside.
Wrap the fish in a sheet of foil so that all the juice does not leak out and place in an oven preheated to 200° C for 30–40 minutes. Serve the baked mackerel by transferring it to a plate.
Pike perch in the oven - a gorgeous dish
Pike perch - truly king fish. It is considered dietary and contains a lot of nutrients and substances.
This freshwater fish can be complementary food even for babies, because it is hypoallergenic.
Pike perch can be prepared in different ways, but its best qualities are revealed when baked.
To prepare a delicious dish for 4 people you need:
- Whole pike perch (1 kg);
- One lemon;
- 50 gr. mayonnaise sauce;
- 100 gr. sour cream;
- 200 gr. cheese;
- Two onions;
- Salt, pepper to taste;
- Sunflower oil – 2 tbsp. l.;
- A bunch of parsley;
- Foil for baking.
Before cooking, you need to clean the pike perch from scales, entrails, and fins, and wash it. Make transverse cuts on the pike perch.
Season the fish with spices on the outside and inside, but do not overdo it with the amount of salt. The peeled onion should be cut into thick rings.
Squeeze the juice out of half a lemon, season the fish with it, cut the other half into half rings. Mix mayonnaise and sour cream, grate the cheese.
Place part of the onion and lemon inside the pike perch. Insert the remaining onion rings into the slits, coat the entire fish with the sour cream-mayonnaise mixture and let it sit for a few minutes.
Place the pike perch on greased foil and place in an oven preheated to 220°C for about 30 minutes. After this, take out the fish and, opening the foil, sprinkle the dish with cheese.
Return the pike perch back to the oven for another 10 minutes to melt the cheese. Serve the whole fish baked in the oven in foil, garnished with parsley sprigs.
This dish will be a wonderful decoration for a gala evening, because it not only looks rich, but also has a delicate taste.
In the next video you will learn how to deliciously bake bream in foil:
Red fish as an object of culinary attention
There will always be a red fish the perfect dish. It is quick and incredibly easy to prepare; its appearance and smell will make guests salivate right from the door.
You can choose absolutely any fish, guided solely by your preferences. Trout, salmon, pink salmon or chum salmon will become a real delicacy, either whole or cooked in pieces.
So, any housewife can bake red fish in the oven in foil. For cooking juicy dish for 4 persons you need:
- 4 red fish steaks;
- 2 tbsp. l. butter;
- 1 lime;
- Salt, spices for fish - to taste;
- Foil.
Wash the fish and dry with a towel. Brush the steaks with salt and spices and leave to marinate for half an hour. Preheat the oven to 200°C.
Cut the foil into 4 squares, each of which should be at least 3 times larger than a piece of fish. Place slices of butter on foil and fish steak, also sprinkle oil on top.
Wrap the steaks tightly in foil and place on a baking sheet in the oven for 15-20 minutes. After cooking, sprinkle the steaks with lime juice and serve.
The river fish catch also has the right to be baked
River fish are a special topic. Not everyone likes it due to the presence of many bones, but it unique taste not comparable to any other product.
The sweetish taste gives an incredible effect. This fish goes well with vegetables, garlic and herbs. Pike, bream, carp, catfish, and other river fish cooked in the oven and wrapped in foil will be incredibly healthy.
To prepare food for 2 people you need to take:
- 1 kg pike;
- 2 small onions;
- 1 carrot;
- Salt and pepper - to taste;
- 4 cloves of garlic;
- 200 gr. sour cream;
- A sprig of rosemary;
- 20 gr. butter;
- Foil.
Wash the pike, remove the entrails and fins. Rub the fish with pepper and salt. Peel the vegetables and cut the onion into half rings and the carrots into cubes.
Peel the garlic, chop finely, add to sour cream. Place the pike on a sheet of foil and rub butter under it.
Pour the sauce over the pike, sprinkle onions, carrots and rosemary on top.
Bake river fish in foil in the oven, preheated to 180-200°C for about 25 minutes.
After this time, open the foil and bake the pike for about 10 more minutes until it appears beautiful crust, and then you can treat yourself.
Baked pike meat becomes very soft and aromatic.
Well, where would we be without carp? Here is a video recipe for preparing it for the holiday:
Pollock baked without foil is the key to an appetizing crust
Fish can be cooked in the oven without foil. Any variety of it will go well with vegetables, mushrooms, herbs and even berries.
This dish is suitable for the whole family, and it’s easy to prepare.
For example, you can cook pollock with different vegetables in the oven.
For 4 people to cook pollock you will need:
Let's take a closer look at how to bake pollock fish in the oven without foil. First, you need to wash the carcass, cut off the fins, and cut into pieces.
Cut the onion into rings, carrots into slices, and champignons into slices. Cheese - grated. Finely chop the greens.
Place a piece of butter in each pot. Next, lay out layers of onions, carrots, pollock, and mushrooms. Coat all layers with a little sour cream, and sprinkle the fish layer with salt and pepper.
Pour boiling water into each pot and sprinkle with grated cheese. Place the pots, covered with lids, in the oven for 30–40 minutes. Serve, garnished with chopped herbs.
Certainly, fish dishes weight. How about delicious? fish pieces in crispy batter? Great snack!
Read about how to cook delicious pollock. All the methods are easy and simple!
Many people are now concerned about the same question - how to lose weight correctly? You will find out the answer!
- To prepare a delicious dish, it is better to choose fresh fish. If only frozen product is available, it should be defrosted by covering cling film, then the necessary moisture will remain;
- The fish must be thoroughly cleaned of scales, gills and entrails, and the fins must be cut off;
- Red fish goes well with lemon, but loses its color. It’s better to pour the juice over an already prepared dish;
- It is better not to flavor fatty fish with sauces based on mayonnaise or sour cream; the juiciness of the meat will be at its best;
- Absolutely all vegetables, spices and herbs are suitable for fish, so you can safely experiment;
- It often happens that housewives do not know how long to bake fish in the oven in foil. But everything is simple here. This product cooks quickly. The approximate time varies from 20 to 40 minutes, depending on the complexity of the dish and additional ingredients.
It is not necessary to cook food with knowledge of all the nuances of cooking; it is enough to use your imagination and be in in a great mood, then the dish will turn out incredible.
And now for your attention a video recipe for baked sea bream with vegetables. Try it and you will be surprised at how varied the taste of fish dishes is!
Loading...