The most delicious baked fish recipe. A universal dish is fish baked in foil in the oven. Fish in the oven with vegetables
Fish, without a doubt, is one of the most delicious and favorite foods, and rarely does a holiday or weekday table go without it. In terms of nutritional value and calorie content, it is not inferior to meat. And how many delicious and even gourmet dishes can be prepared - fried, stewed, boiled, steamed, stuffed, baked in foil and grilled fish, in salads and soups. But, housewives often know 3-4 cooking recipes and use them constantly. We would like to offer several options on how to bake river fish, which is not inferior in usefulness to sea fish, especially since now is the season for catching it.
Several rules for preparing river fish for baking
River and lake fish often have a slight smell and taste of mud, which makes many prefer their sea counterparts. In addition, almost all representatives of fresh water bodies are quite bony, with the exception of catfish. However, with fairly simple techniques you can completely get rid of the smell, and by baking you can make sure that the bones do not interfere with enjoying the excellent taste.
It is very important to know:
There are several ways to clean river fish from scales:
- first rub with coarse salt, let stand for ten minutes and then remove the scales with a knife in the direction of their growth;
- Place the fish in boiling water for a few seconds;
- moisten the fish for 2-3 minutes with water diluted in half with vinegar, then rinse and clean;
- Small scales after such manipulations can be removed using a regular grater, moving it from the tail to the head.
Next, the fish must be gutted and the gills must be completely removed - they are the ones that give the smell of mud and some bitterness to the meat.
Next, rinse the fish well, and if it was caught in reservoirs with stagnant water, rinse the head with water and vinegar, and rinse the head several times.
Many people wonder whether it is necessary to remove eyes. Absolutely not!
Most restaurants cook fresh fish with the eyes on.
By the way, you can use them to determine the readiness of the meat - when the eyes turn completely white, the fish is ready.
Carp or carp baked with herbs
- Lightly salt the inside of a cleaned large carp (or several smaller ones) with sea salt.
- Finely chop a bunch of dill and mix with 100 grams of softened butter.
- Stuff the fish with the mixture and coat it on top.
- Place on a baking sheet greased with vegetable oil and sprinkle with sea salt.
- Bake for 20 minutes at 180 degrees.
- Serve on a bed of greens (lettuce, dill, boiled spinach, leek).
- As a side dish - new potatoes with butter and dill and... small kumquat tangerines cut in half - fantastic look and taste.
Treat yourself and your guests.
Trout baked in almond crumbs
- For one serving – 1 trout,
- half a tablespoon of sea salt,
- 30 grams of almond crumbs,
- a tablespoon of vegetable oil (preferably olive),
- a little flour and 1 egg.
Clean the trout, rinse, rub with sea salt, roll in flour, dip in a well-beaten egg, then in almond crumbs. Place on a greased baking sheet and bake for no more than 10 minutes until golden brown.
The ideal side dish is boiled vegetables (broccoli, leeks, small carrots and potatoes) with butter and sprinkled with sesame seeds.
Delicious baked fish with tomatoes and onions
Any river fish baked in foil
For this luxurious dish, which will decorate any holiday table, you need to take larger fish.
- Clean,
- Rinse,
- rub with sea salt.
Stuff the belly with thinly sliced and salted sweet onion rings, place a small bay leaf in it so that it does not come into direct contact with the meat. Coat the fish with garlic gruel and place on foil greased with vegetable oil. On the upper side, make notches every 2-3 cm, into which place lemon slices, as well as under the gill covers. Cover the fish with foil and leave to marinate for 15-20 minutes. Then bake for 25-30 minutes at 180 degrees, check for readiness by piercing with a skewer. Serve directly in foil on a wooden board or large platter. Top with fresh vegetables.
VIDEO RECIPE: Baked red fish + avocado salad
Fish should appear on our table as often as possible. The usual “Soviet” menu with one fish day a week is clearly not enough! But many people quickly become bored with fish dishes. And most often only because of the monotony of their preparation. There are many ways to cook fish deliciously, but most often we prefer to quickly fry it. Yes, you’ll get tired of this quickly, especially since it’s better to eat less fried food. An oven is considered a more useful way of cooking (by the way, not just fish!). Plus it's quick, easy and suitable for any type of fish.
Before cooking fish in the oven, decide on a recipe - there are a great many of them on our website. In principle, even “just” baked fish, with a minimum of spices and salt, is already an excellent option for dinner, but what if you add vegetables, cheese, mushrooms or create a duet dish by cooking the fish immediately with a side dish? There are plenty of options for how to cook fish in the oven.
We bring to your attention several recipes, both for a quick meal and for a special weekend. It is up to you to add your own twist to them by changing the quantity or composition of ingredients. For example, mayonnaise in recipes can be replaced with sour cream. It is advisable to take hard cheese for recipes for fish under a cheese coat, it is not so fatty. When choosing fish for baking, give preference to whole carcasses with the head on: you may have to tinker with cleaning out the bones, but the fillet will be much more tender. If you don’t want to throw away extra money for heads and bones, choose fillets that are frozen until they ring, not glued together, and dense in appearance - this way there is at least some guarantee that it has not been re-frozen.
Fish baked in the oven under a vegetable “coat”
Ingredients:
1 kg fillet of any fish,
2-3 carrots,
3-4 onions,
150 g hard grated cheese,
200 g mayonnaise,
seasoning for fish, salt, herbs - to taste.
Preparation:
Thaw the fish, dry it with paper towels and place on a baking sheet lined with parchment, salt and add seasonings to taste. Place the fish so as to completely cover the bottom of the pan. Place onion cut into rings on the fish, then grated carrots and cheese on top of everything. Make a mesh of mayonnaise on top of the cheese and place the baking sheet in an oven preheated to 180ºC for 50-60 minutes.
Fish baked in the oven with potatoes and eggs
Ingredients:
300 g of any fish fillet,
4-5 potatoes,
2 eggs,
½ cup milk,
2 tbsp. flour,
100 g butter,
Preparation:
Cut the peeled potatoes into slices and boil until half cooked. Salt and pepper the fish fillet, bread in flour, lightly fry on both sides in oil and place in a baking dish. Place a layer of boiled potatoes on the prepared fish, pour in a mixture of milk and beaten eggs and bake in an oven preheated to 180ºC until golden brown.
Mackerel baked in foil
Ingredients:
1 kg mackerel,
3-4 champignons,
1 tomato
1 onion,
3-4 tbsp. mayonnaise,
1 tsp lemon juice,
seasoning for fish, salt, pepper - to taste.
Preparation:
Rinse the fish, remove the heads and entrails, then cut along the ridge, carefully remove the ridge and bones, salt and pepper the finished fillet and sprinkle with lemon juice. Apply a thin layer of mayonnaise and leave to marinate for 5-10 minutes. Meanwhile, take care of the vegetables: cut the tomato into slices, onion into half rings, and mushrooms into slices. Grease the foil with mayonnaise, place the fish on it, place onions, mushrooms and tomatoes in layers on the fish. Finish everything with a layer of mayonnaise, close the foil and place the prepared fish on a baking sheet. Bake mackerel at 180ºC for 30 minutes. Then open the foil, pour the fish with the juice formed during baking, and cook for another 10 minutes.
Baked fish fillet in sesame seeds
Ingredients:
1 kg pangasius fillet,
1 lemon,
3 tbsp. breadcrumbs,
3 tbsp each dark and light sesame,
2 tbsp. olive oil,
salt, ground black pepper - to taste,
lettuce leaves for serving.
Preparation:
Wash the fillets and dry them with paper towels, cut off the fatty edge of the belly and cut each fillet into five equal pieces. Cut half a lemon into slices, squeeze the juice out of the second and pour it over the fish pieces. Leave the fish for 30 minutes, then add salt and pepper. Mix breadcrumbs with sesame seeds and bread fillet pieces in the resulting mixture. Place the finished fish in sesame seeds on a baking sheet lined with parchment, sprinkle with olive oil and bake in an oven preheated to 200ºC for about 30 minutes until golden brown.
Flounder baked with mushrooms and cheese
Ingredients:
800 g flounder fillet,
300 g champignons,
100 g butter,
100 g grated cheese,
lemon juice, salt, ground black pepper - to taste.
Preparation:
Cut the fillet into small pieces, place in a greased baking dish, salt, pepper, and sprinkle with lemon juice. Wash the mushrooms, boil for 5 minutes, then drain in a colander, let the water drain and cut into small pieces. Place the mushrooms on top of the fish, place pieces of butter on them, sprinkle with grated cheese and bake in an oven preheated to 180ºC until the cheese is melted and browned.
Cod with shrimps baked in cream
Ingredients:
1 kg cod fillet,
150 g peeled shrimp,
60 g butter,
1 onion,
2 tbsp. flour,
450 ml milk,
220 ml cream,
1 tsp mustard,
2 tbsp. lemon juice,
salt, ground black pepper - to taste.
Preparation:
Finely chop the onion and fry in hot oil. Then add flour and mix thoroughly. Without removing from the heat, pour in the milk, stir, add cream, mustard, shrimp, lemon juice, salt and pepper. Wash the fish fillet, cut into small pieces, place in a tall dish, pour in the prepared sauce, place in a preheated oven (no need to cover) and bake until done.
Carp baked with buckwheat porridge and mushrooms
Ingredients:
1 carp weighing 2-2.5 kg,
200 g buckwheat,
200 g champignons,
2 onions,
1-2 tbsp. vegetable oil,
½ lemon
salt, pepper - to taste,
greens, mayonnaise or sour cream - for decoration.
Preparation:
Cook the buckwheat until tender, adding salt to taste. Wash the fish, dry it, make transverse cuts on the back on both sides and rub well with salt and pepper. Wash the mushrooms thoroughly and cut into slices, chop the onion. Fry the mushrooms over moderate heat, stirring, for 5-7 minutes until golden brown, add salt to taste. Lightly fry the onion in the same oil, add it along with the mushrooms to the buckwheat porridge and stir. Place the fish in a baking tray and place on a baking sheet. Place some of the porridge inside the fish, and lay the rest tightly along the carcass. Tie the sleeve on both sides and place the baking sheet in the oven, preheated to 180ºC, for 40-50 minutes. Then cut the sleeve at the top, open it and leave the carp in the oven for another 5-7 minutes until it browns.
Perch with vegetables and mayonnaise
Ingredients:
400 g perch fillet,
2 tomatoes
1 sweet pepper,
2 carrots,
2 onions,
2 tbsp. vegetable oil,
100 g mayonnaise,
greens, salt - to taste.
Preparation:
Wash, peel, finely chop all vegetables and herbs and simmer in a frying pan in vegetable oil. Then place the stewed vegetables in a baking dish. Place the fillet cut into pieces on the vegetables, add salt, pour mayonnaise and bake in an oven preheated to 180ºC until cooked.
Pollock baked in the oven with brisket and herbs
Ingredients:
800 g pollock fillet,
150 g smoked brisket,
2 onions,
20 g dill,
20 g chopped green onions,
1 tbsp. flour,
400 ml milk,
2 tbsp. lemon juice,
2 tbsp. vegetable oil,
salt, ground black pepper - to taste.
Preparation:
Rinse the dill well with cold water, dry and finely chop. Wash the pollock fillet and dry well, sprinkle with lemon juice, salt, pepper, sprinkle with dill and leave for 5 minutes. Heat vegetable oil in a frying pan and fry finely chopped onion in it. Cut the brisket into cubes, add to the onion and cook for another 5 minutes. In a baking dish, place half a portion of onion fried with brisket, then fish fillet and on top - the remaining fried onion with brisket and bake in the oven at 160ºC for 30 minutes.
Pink salmon baked with cheese and tomatoes
Ingredients (at your discretion):
pink salmon,
bulb onions,
tomatoes,
cheese,
seasoning for fish,
vegetable oil,
mayonnaise,
salt.
Preparation:
Cut the pink salmon carcass (without the head) into pieces 1 cm thick and place them in a bowl in one layer, sprinkle with fish seasoning, salt to taste, coat each piece with mayonnaise, place onion cut into rings on top. Do the same with the remaining fish in another bowl and leave the fish to marinate for 2 hours in a cold place. Cover a baking dish with foil, place the fish on it, add a little vegetable oil, pour in ½ cup. water and bake pink salmon in an oven preheated to 190ºC for 10 minutes. Then remove the pan from the oven, place a slice of tomato on each piece of fish, sprinkle it with grated cheese and bake for another 10 minutes at 180ºC.
Fish baked in salt
Ingredients:
900-1.3 kg of sea fish,
1.3 kg salt,
4 egg whites,
½ bunch of fresh thyme and 2 tbsp. leaves,
2 lemons, cut into 0.5 cm slices
½ bunch of fresh parsley
4 bay leaves.
Preparation:
Wash the scaled fish well, inside and out, and dry with a paper towel. In a large container, mix salt, egg white and thyme leaves. Spread the salt mixture onto the bottom of the baking dish in a thick layer about 1.5 cm thick, arrange half of the lemon circles, thyme sprigs, parsley and bay leaf in the shape of the fish, and place the rest inside the fish. Place the fish on the seasonings and cover with the remaining salt and protein, distributing it evenly throughout the fish, you don’t have to cover the tail. Place the dish with the fish in an oven preheated to 230ºC and bake for 30-45 minutes. Then remove the pan from the oven and leave for 5 minutes. Carefully break up and remove the salt crust with a spoon and transfer the fish to a cutting board. Starting from the tail, holding the fish with one hand, carefully remove the skin with a knife, being careful not to damage the flesh, which you separate from the bones and serve.
Fish baked in puff pastry
Ingredients:
Ready-made puff pastry or yeast dough (as long as it takes),
3 pcs. mackerel or hake (you can take cod, horse mackerel or blue whiting),
2 onions,
2 potatoes,
1 carrot,
1 turnip,
salt, pepper, cloves, nutmeg - to taste.
Preparation:
Roll out the dough into a thin layer no more than 1 cm thick, place chopped onions, chopped turnips and carrots on it, then place thin slices of raw potatoes on the vegetables, salt and pepper, add cloves, nutmeg and wrap the fish in the dough so that the result would be a package, but the fish and filling would not be visible. Place the fish in the dough on a dry baking sheet and place in an oven preheated to 200ºC for 30-40 minutes, periodically checking to ensure that the dough does not burn. Grease the finished fish in the dough with butter and serve.
Salak in tomato
Ingredients:
1 kg herring,
2 onions,
250 ml tomato paste or tomato juice,
3 bay leaves,
salt, ground black pepper, peppercorns, fresh herbs - to taste.
Preparation:
Wash the fish and cut it into fillet pieces, roll it into rolls and secure with wooden skewers or toothpicks. Pour a little oil into the bottom of the pan, place a layer of finely chopped onion, and then the rolls. Pour everything with tomato paste or tomato juice, salt, pepper, add bay leaf, peppercorns and place the pan in the oven, preheated to 180ºC, for 1 hour.
Capelin in sour cream
Ingredients:
1 kg capelin,
3-4 onions,
6 tbsp. 20% sour cream,
salt, pepper - to taste.
Preparation:
Cut the onion into half rings. Wash the capelin thoroughly, cut off the heads and remove the entrails. Place the fish in one row in a greased baking dish, season with salt, pepper and coat thoroughly with sour cream. Place the whole onion in a layer on top of the sour cream, another layer of fish on it, salt and pepper it and brush with sour cream. Cover the pan with foil and place in an oven preheated to 170ºC for 50 minutes.
Tilapia under bread crust
Ingredients:
7 pcs. tilapia fillet,
4 onions,
100 g black bread,
3 eggs,
150 g 20% cream,
2 tbsp. grated cheese
20 ml vegetable oil,
2 tbsp. lemon juice,
salt, pepper - to taste.
Preparation:
Lightly grease a baking sheet with vegetable oil and place a layer of thinly sliced onions on it. Place the tilapia fillet tightly on the onion, add salt, pepper and cream. Grind the bread into crumbs. Beat the eggs and mix them with the bread crumbs. Add grated cheese to the same mixture, mix well and spread in a thin layer over the fish fillet. Sprinkle vegetable oil and lemon juice on top, then place the baking dish in the oven preheated to 200ºC and bake for 25-30 minutes.
Now you know how to cook fish in the oven so that it turns out juicy and tasty. You can always find many other recipes with fish on our website!
Larisa Shuftaykina
Oven-baked fish is one of the simplest dishes: clean it, add salt and pepper and put it in the oven, making sure it doesn’t dry out.
Since fish in the oven is not only simple, but also very tasty, you must know how to cook it. So let's bake the fish in the oven in foil right now, complicating it by adding traditional and original flavor accents.
WHAT IS HERE?
- Fish baked in foil with avocado sauce recipe with step-by-step photos
- Fish baked in a sleeve with ginger (freshwater)
- Original recipe for oven-baked fish with a salt crust
- Stuffed fish baked in the oven (with champignons)
All recipes are about baking whole fish in the oven, this is what unites them. In the step-by-step master class, foil was used; in other recipes, a baking sleeve and a “salt crust” were used, which perfectly replaced both polyethylene and foil. Why is “covering” needed? So that the fish is saturated with all the aromas and juices and so that it does not burn, but acquires a delicate steamy consistency.
If you want to get a beautiful, appetizing crust, open the foil and sleeve a few minutes before it is fully cooked.
Fish baked in the oven in foil
The main character in this recipe is red carp. But the same spices and cooking method are suitable for any other fish. As well as a separately prepared sauce for fish from avocado and tomato.Recipe ingredients
- fish - 500 grams
- fresh thyme - 1 tbsp. spoon of leaves
- dill - a few sprigs
- bay leaf - 1
- salt, pepper mixture - to your taste
- coriander - 1 teaspoon
- garlic - 2 cloves
- olive oil
For the sauce:
- tomato - 1 large
- garlic - 2 cloves
- avocado - 1
How to deliciously bake fish in the oven in foil
Thoroughly clean the fish from entrails and scales, rinse and dry with napkins. To remove or leave the head is up to you.
Prepare the marinade. Pour olive oil into a small bowl. Add a mixture of peppers (if they are whole peas, use a rolling pin to get large pieces), squeeze out the garlic, add clean thyme leaves and coriander, and grind it all well.
Cut the lemon into thin slices.
Salt the fish (don't forget to salt the inside too!). Rub with the resulting mixture.
Place several lemon slices on the foil, arranging them so that the fish can then fit on them. Place dill sprigs and bay leaves on top (if it is large, then divide it into halves).
Place the fish, place a slice of lemon in the belly, and repeat the bottom placement on top: lemon and dill sprigs (you don’t need to put the bay leaf anymore).
Wrap the foil, lifting it up and creating something like an envelope. If the fish is large, then place it on a baking sheet; small fish can be placed in a mold.
Bake in an oven preheated to 190 degrees for 15-20 minutes, then open the foil and bake the top, cooking for another 10 minutes.
An original sauce for any baked fish recipe
Peel and pit the avocado, place in a small bowl and sprinkle with lemon juice.
Remove the skin from the tomato and then cut into small pieces.
Mash or strain through a sieve, or use a blender to puree the avocado and tomato into a smooth paste.
Add garlic squeezed through a press and salt to taste, stir.
The fish is delicious both hot and cold.
When served with sauce, no additions are needed. But, if you decide to serve with a side dish, cook rice or potatoes. 
A couple more interesting recipes for baked fish in the oven
With ginger up your sleeve
The recipe is good for freshwater fish. Fresh ginger is used, which will completely “kill” the characteristic smell of river fish (mud).
For 1 kg of fish, take about 4 cm of fresh ginger and 2 tbsp. spoons of sour cream. Peel the ginger and cut into slices.
Dry the prepared fish and rub with salt, put ginger inside.
Cover with sour cream on all sides. Wrap it in foil (you can use it in a sleeve, but don’t forget to pierce a small hole on top) and place it in an oven preheated to 200 degrees for half an hour. If you want the fish to brown, after 20 minutes open the foil (pull it out of the sleeve)
In the salt crust
An original and very rational way of cooking fish in the oven, which in its simplicity will give a head start to any other - fish in salt, which, when baked, turns into a crust that perfectly retains moisture. Foil in this case is redundant; it is used only as a “bedding”. To prepare, take a whole fish, coarse salt (preferably sea salt) at the rate of 1 kg per 1 kg of fish, a bunch of parsley and dill, an egg white (2 per 1 kg of fish) and the zest of 1 lemon.
Place all the greens in the belly of the prepared fish. Lightly beat the whites and mix them with salt and zest. Let it sit for a while. Place foil on a baking sheet and spread an even layer of half the salt paste mixture over it. Place the fish on top, covering it with the other half of the salt.
Bake small fish in an oven preheated to 200 for about 20 minutes, large fish for about 40 minutes. Then release the finished fish from the salt captivity - tap with a heavy knife handle and the crust will break.
Stuffed fish baked in the oven
In essence, fish is almost always stuffed, even if it’s just a sprig of dill in the belly or a slice of lemon placed there. But the filling can be as rich and complex as you like. You can stuff it, for example, with buckwheat porridge; potatoes and other vegetables, eggs, onions, nuts, fennel, mushrooms, cheese, and minced fish, and even cranberries are perfect - in general, the list can take a long time. But it’s better to cook it once, for example with champignons.
With champignons
For 1 kg of fish you need 200 grams of mushrooms, 1 onion, 80 grams of butter, 2 medium tomatoes, 100 grams of sour cream, a bunch of dill.
Fry champignons and onions in butter. Peel the tomato and finely chop it, add it to the mushrooms. Add finely chopped dill to this. Simmer for 10 minutes.
Prepare the fish by seasoning with salt and pepper. Place the cooled minced mushroom into the belly and sew it up or secure it with toothpicks.
Place the stuffed fish in foil, coat it with sour cream and cook for 30 minutes in an oven preheated to 190 degrees.
Cooked fish with vegetables in the oven is an ideal dish for a diet menu or a healthy diet, especially if you bake the components in foil or a sleeve. The impressive nutritional value of culinary creations and their excellent taste will not leave even picky eaters indifferent.
How to cook fish in the oven with vegetables?
To supplement your diet with a variety of healthy and tasty dishes, it is important to understand what vegetables go with fish, what seasonings are most expected in such culinary ensembles, and how long you need to bake the ingredients in the oven.
- Fish dishes with vegetables can be prepared from fillets, steaks or whole carcasses of any variety.
- The ideal accompaniment for fish would be onions, carrots, potatoes, sweet bell peppers, all kinds of cabbage, zucchini or eggplant and other vegetables.
- In addition to the minimum set of seasonings of salt and ground pepper, you can use an assortment of dried thyme, oregano, basil, ground coriander, and any dried or fresh herbs or spices of your choice.
- When baking fish and potatoes, pre-boil the latter until half cooked or increase the heat treatment time of the dish. At the same time, cover the container with foil, a lid, or place the components in a sleeve.
Red fish with vegetables in the oven
Red fish baked in the oven with vegetables will replenish the body with a lot of useful amino acids, vitamins and elements. The dish can be prepared using an arbitrary set of vegetables, compiled according to the preferences of consumers. In any version, the result will delight you with the appetizing aroma and excellent taste of the food.
Ingredients:
- red fish fillet – 0.5 kg;
- onions and carrots - 1 pc.;
- tomato and sweet pepper – 1 pc.;
- dill – 0.5 bunch;
Preparation
- Slices of red fish are salted, peppered, flavored with seasonings and lemon juice, and placed in an oiled form.
- On top are chopped onions with carrots and slices of tomatoes with bell peppers.
- Season the vegetables and pour oil on top.
- After 20 minutes of baking at 200 degrees, the fish and vegetables in the oven will be ready.
River fish with vegetables in the oven
Cooked river fish with vegetables turns out delicious and incredibly juicy. The carcasses are prepared properly, removing scales, gills, fins and tail. The heads can be removed or left. Instead of grated garlic, you can add chopped onions, and replace the parsley with fresh sprigs of dill.
Ingredients:
- river fish – 1 kg;
- garlic – 3 cloves;
- tomato and sweet pepper – 3 pcs.;
- parsley – 1 bunch;
- lemon – ¼ piece;
- salt, pepper, vegetable oil.
Preparation
- The fish are prepared, rubbed with salt, pepper, lemon juice and oil.
- Parsley sprigs are placed in the bellies and the carcasses are placed in an oiled form.
- Crush the fish on top with garlic, chopped tomatoes and sweet pepper.
- After 40 minutes of baking at 180 degrees, the river fish with vegetables in the oven will be ready.
Fish with vegetables in tomato sauce
Invariably juicy, tender, with a pleasant acidity, the result is fish stewed with vegetables in tomato sauce, to which sour cream is added if desired. To prepare the dish you will need a mold, cauldron or other container with a lid. Instead of the latter, you can use a piece of foil, tightly covering the surface of the vessel with it.
Ingredients:
- fish – 1 kg;
- tomato juice – 500 ml;
- onions and carrots – 2 pcs.;
- garlic – 4 cloves;
- flour – 30 g;
- rosemary and basil - 1 pinch each;
- salt, pepper, vegetable oil.
Preparation
- Cut the fish into pieces, salt and pepper, and place in a mold.
- Fry onions and carrots in oil.
- Add tomato juice and seasonings, bring the sauce to a boil, and pour it over the fish.
- After 30 minutes of cooking under the lid, the fish stew with vegetables in the oven will be ready.
Fish baked in foil with vegetables
Cooked fish with vegetables in the oven in foil will delight you with ideal taste properties. In addition to unprecedented juiciness, the advantages include the dietary properties of the resulting dish, which contains a minimum of fat, has a beneficial effect on digestion, and, without overloading it, satisfies the feeling of hunger.
Ingredients:
- fish – 0.5 kg;
- zucchini and eggplant - 1 pc.;
- onions and carrots - 1 pc.;
- garlic – 2 cloves;
- tomato – 1 pc.;
- thyme and basil - 1 pinch each;
- salt, pepper, vegetable oil.
Preparation
- Vegetables are cut, seasoned with herbs, and placed in portioned pieces of oiled foil.
- The fish is cut, salted, peppered, and placed on top.
- Seal the packages and place on a baking sheet.
- After 30-40 minutes of baking at 190 degrees, the fish and vegetables in the oven will be ready.
Fish with vegetables in the sleeve
Easily prepared, baked with confidence and tender fish baked with vegetables in the oven in the sleeve. As a vegetable accompaniment, instead of new potatoes, you can take zucchini, eggplant, broccoli florets or young asparagus, complementing the assortment of vegetables with sweet and, if desired, hot pepper.
Ingredients:
- fish (fillet) – 800 g;
- new potatoes – 450 g;
- fennel and carrots - 1 pc.;
- garlic – 2 cloves;
- pitted olives – 100 g;
- lemon – 1 pc.;
Preparation
- The fish fillet is rubbed with salt, pepper, spices, and placed in a sleeve.
- Coarsely chop potatoes, carrots, fennel, combine with chopped garlic, olives, adding lemon juice, oil and seasonings.
- Place the vegetables next to the fish and tie the sleeve.
- Place the dish in an oven preheated to 180 degrees for 40 minutes.
Fish steaks with vegetables in the oven
The one presented below with vegetables in the oven involves the use of steaks or whole fish carcasses that do not contain small bones. In addition to tomatoes and onions, you can supplement the base product with slices of root or stem celery, more delicate carrots or other appropriate vegetables.
Ingredients:
- fish steaks – 4 pcs.;
- tomatoes – 2 pcs.;
- onion – 1 pc.;
- dill – 0.5 bunch;
- lemon – 0.5 pcs.;
- salt, pepper, spices, vegetable oil.
Preparation
- Seasoned steaks are placed on oiled pieces of foil.
- Place slices of tomatoes, sprigs of dill and onion half rings on top.
- Seal the envelopes and cook the fish and vegetables for 30 minutes at 190 degrees.
Fish stuffed with vegetables
Fish with vegetables is a recipe that can be executed by stuffing a prepared whole carcass with a sautéed vegetable mixture, the composition of which can be selected individually. You can fill the belly of the fish with the filling or make an incision along the back, through which you first remove all the entrails and the spinal bone.
Ingredients:
- fish carcasses – 2 pcs.;
- tomatoes – 2 pcs.;
- onions and carrots – 2 pcs.;
- stalk celery – 2 pcs.;
- sweet pepper – 1 pc.;
- hard cheese – 100 g;
- laurel – 1 pc.;
- salt, pepper, thyme, vegetable oil.
Preparation
- Vegetables are chopped and simmered in butter with the addition of bay, thyme, salt and pepper.
- Prepare the fish carcasses, season them, and fill them with a vegetable mixture.
- Place the fish in foil envelopes and cook for 20 minutes at 180 degrees.
- Turn off the edges of the foil, sprinkle with cheese and bake for another 10-15 minutes.
Fish with potatoes and vegetables in the oven
Fish with vegetables in the oven, the recipe for which will be presented in this section, is made as nutritious as possible thanks to the addition of potatoes. The tubers should be cut into thin slices for faster baking or pre-boiled in water until half cooked for 7 minutes.
Ingredients:
- fish fillet – 1 kg;
- potatoes – 1 kg;
- onions and carrots - 1 pc.;
- stalk celery – 1 pc.;
- spices for fish and Provençal herbs - 2 pinches each;
- salt, pepper, vegetable oil.
Preparation
- Cut the fish, season with spices, salt and pepper, leave for 1 hour.
- Chop potatoes and all vegetables, season with herbs and salt, place in a mold, alternating with marinated fish.
- Cover the container with foil and bake for 40 minutes at 180 degrees.
Fish with vegetables in sour cream in the oven
Baked in the oven, it will become even tastier and acquire a pleasant creamy taste if you bake the dish with the addition of sour cream-based sauce. Finely chopped fresh dill and basil and a mix of Provencal dried herbs will add piquancy, instead of which you can take rosemary, thyme, and sage separately.
Ingredients:
- fish fillet – 1 kg;
- sour cream – 300 g;
- onions – 2 pcs.;
- flour – 1 tbsp. spoon;
- Provençal herbs – 1 teaspoon;
- dill – 1 bunch;
- salt, pepper, vegetable oil.
Preparation
- Cut the fish fillet, salt, pepper, mix with onion half rings, and place in a mold.
- Add salt, pepper, flour, dill and herbs to the sour cream, mix, and spread in a continuous layer over the fish.
- Bake the dish for 30 minutes at 190 degrees.
Fish in the oven with vegetables and cheese
It will be delicious with vegetables when cooked with grated cheese. Both savory varieties of the product with a spicy edge and a more delicate melted product with a delicate creamy taste will be suitable. In the latter case, the composition of the dish will be supplemented with spicy spices and chopped garlic.
Ingredients:
- fish fillet – 1 kg;
- cheese – 250 g;
- onions – 2 pcs.;
- tomatoes – 2 pcs.;
- greens – 1 bunch;
- salt, pepper, spices, oil.
Preparation
- Shred the fish into portioned slices, season, place in a mold, placing chopped onions and tomatoes on top.
- The fish under the vegetables in the form is crushed with grated cheese and baked in an oven preheated to 200 degrees for 20 minutes.
Fish casserole with vegetables in the oven
The dish turns out to be harmonious and balanced when prepared in the form of a casserole with egg-milk or sour cream filling. The cutting shape and size of fish and vegetable slices are determined individually. For the most delicate taste, assorted vegetables are pre-sautéed until half cooked.
Fish dishes are widely used in dietary and therapeutic nutrition; they are valued for their high nutritional value, lower calorie content compared to many types of meat, the presence of essential fatty acids, and the content of a huge amount of vitamins, especially group B, and microelements. In addition, fish is easily digestible, has a very good taste and has a beneficial effect on the nervous system, thanks to the B complex of vitamins.
Baked fish in the oven is not only a healthy food dish, but also extremely tasty. In addition, the fish cooks quite quickly, which saves time - this is another advantage of the product. In terms of protein and nutrient content, sea and river inhabitants can easily compete with the best varieties of meat. For example, pike perch is superior in nutritional value to chicken, and carp is superior to 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. Especially tasty in the baked version are such types of fish as dentex, crucian carp, carp, cod, notothenia, halibut, grenadier, bluefish, merrow, sardine, sole, butterfish (butterfish), sea bass, mackerel.
You can bake the product with vegetables, especially potatoes, rice, cheese, milk, mushrooms, in foil using seasonings, mayonnaise, sour cream, flour, etc. It is not recommended to bake sea fish in breadcrumbs; it is better to use wheat flour in combination with potato flour in a 4:1 ratio for this purpose.
Fish in the oven - preparing dishes
To make a fish dish nutritious and tasty, first of all, you must follow a number of culinary rules. The quality of the resulting dish directly depends on the correct choice of dishes and kitchen equipment. It should be remembered that you can bake fish in the oven only in clay, black cast iron or enamel dishes.
It is not recommended to use other metal or aluminum frying pans, since they will give the fish a gray color during the baking process, significantly worsen the taste of the dish and contribute to the destruction of many useful substances in it. It is preferable to choose a small baking tray.
Fish in the oven - food preparation
If you buy chilled whole uncut fish in the store, pay attention to some points. Firstly, the fish must be fresh: with smooth shiny scales, evenly covered with mucus, the abdomen should not be swollen, the eyes of fresh fish are transparent, shiny and elastic. Secondly, you need to smell the product before purchasing: the smell should not be sour and there should not be any foreign shades other than fishy in it.
So, you bought the fish. When you come home, clean it of scales (if any) from tail to head, rinse and gut. The insides should be removed carefully. When removing the gallbladder, be careful not to damage it. If it does burst, it’s okay. It is enough to thoroughly rinse the fish in cold, always running water, and all the bitterness will come out. Whether to cut off the tail, head, fins or not is everyone’s personal choice.
Next, rinse the fish, especially from the inside, coat it with salt and follow the specific recipe. By the way, you can bake either whole fish or cut into pieces, in which case the time for preparing the dish is significantly reduced.
Recipe 1: Fish baked in foil in the oven
Foil is an excellent invention of mankind - it protects food raw materials, like dishes, but has no negative sides. 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. For this recipe, it would be advisable to use pink salmon meat.
Ingredients. one pink salmon, one lemon, a large onion, one carrot, 50 gr. drain butter, any herbs of your choice for decoration.
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.
3. The fish should also be coated with salt and pepper outside and inside, filled with fried vegetables, add 2-3 slices of lemon and chopped 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 future dish 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 remove the finished fish from the foil, place it in a large oblong dish and garnish with herbs. The food can be cut into portions and served.
Recipe 2: Fish and potatoes in the oven
For this recipe we take fish fillet, which we bake with potatoes in a delicate milk sauce. A tasty and very healthy 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 fatty 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.
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 plastic 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. Bon appetit!
Recipe 3: Fish with vegetables in the oven
Fish is a very healthy product, vegetables are also valuable. They ideally complement and enhance each other's beneficial properties.
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, greens.
1. Shred cabbage, carrots, onions and peppers; put everything in a frying pan. When the cabbage is soft, add the twisted tomato or paste.
2. Cut the fish into pieces, salt them, coat them with mayonnaise and spices.
3. Grease a baking sheet, lay out a layer of half the roast, then the fish, sprinkle it with lemon juice, and place 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.
Recipe 4: Fish in foil in the oven with lemon and mustard
Ingredients: a kilogram of fish, a bunch of parsley, a medium-sized onion, ground black pepper, tomato, fine salt, 50 g mustard, lemon.
1. Wash the fish carcass thoroughly; if necessary, remove scales. Cut off the head and tail, cut off the fins and remove the entrails. Rinse again and pat dry with paper towel. Make several small cuts across the carcass to the ridge. Rub the carcass with salt and pepper and leave it to steep for 20 minutes.
2. Wash the tomato, wipe it and cut it into thin slices. Cut the peeled onion into half rings. Cut the lemon in half and cut one half into thin rounds.
3. Cover the pan with foil and place the prepared fish on it. Place a slice of tomato and lemon into each cut.
4. Squeeze the juice from the second half of the lemon. Mix it with mustard. Lubricate the fish with the resulting sauce on both sides.
5. Place the remaining tomatoes and onions in the belly. You can sprinkle onions on top. Wrap the carcass in foil. Place the mold in the oven for half an hour. Bake at 200 degrees. A few minutes before cooking, open the foil to brown the fish.
Recipe 5: Fish in foil in the oven under a vegetable coat
Ingredients: six pieces of fish fillet (200 g each), vegetable oil, four medium carrots, fish seasoning, two large onions, finely ground salt, 200 g cheese, 70 g mayonnaise.
1. If you are using frozen fish, you must defrost it by placing it in cool water. Wash the thawed pieces of fish fillet and pat dry with a napkin. Season each piece on both sides with pepper and salt. Leave for a while so that the fish is saturated with spices.
2. Peel and wash the vegetables. Using a blender, chop the carrots and onions. Place the frying pan on the stove and heat the vegetable oil in it. Place the onion in the pan and fry until transparent. Then add carrots to it. Fry the vegetables until the carrots are soft. Cool the roast.
3. For each piece of fish, make a kind of plate with sides out of foil. Place fish in foil.
4. Add mayonnaise to the fried vegetables and stir until smooth.
5. Spread the vegetable mixture on the fish in an even layer. Coarsely grate the cheese and sprinkle it over the fish. Place the baking sheet with the fish in the oven for forty minutes. Bake at 175 degrees. Serve without removing from foil.
Recipe 6: Fish in foil in the oven in sour cream and soy marinade
Ingredients: 300 g of any non-bony fish, fresh herbs, 50 ml of soy sauce, a pinch of cumin seeds, 50 ml of sour cream, a pinch of ground chili pepper, 50 g of sour cream, 30 g of olive oil, tbsp. a spoonful of grated ginger, two cloves of garlic.
1. Clean the fish carcass from scales, cut off the head and tail. Make a cut along the ridge. Separate the fillet from the bones. Cut the fish into small portions.
2. In a separate bowl, mix sour cream with grated ginger root. Squeeze the peeled garlic through a garlic press here. Add olive oil, season with cumin seeds and chili pepper. Pour in soy sauce. Mix the marinade thoroughly until smooth.
3. Dip each piece of fish in the marinade and leave it for at least half an hour so that the fish is well marinated.
4. Line a baking sheet with foil folded in half. Place pieces of fish on it. Cover the top with the same layer of foil and wrap the edges well. Place in the oven preheated to 200 degrees. Bake the fish for about 20 minutes. Remove the finished fish from the oven, remove the top layer of foil and sprinkle it with finely chopped herbs.
To prevent the dishes from becoming “clogged” with a fishy smell during baking, cover the baking sheet with a sheet of foil; you can also grease it with vinegar or lemon juice before starting cooking, and then simply rinse it in water. To remove odor from your hands, rub them with lemon peel or coffee grounds.
Fish in the oven is usually baked in a baking tray or frying pan. The dish must be completely filled with the side dish and fish, otherwise the moisture will quickly evaporate during baking and the product will turn out dry.
Fish is a perishable product that must be stored correctly, separately from other ingredients. Improper storage will significantly affect the quality of future fish dishes.
And the last piece of advice: it is best to bake fish immediately before a meal and serve it immediately. Cooled baked fish in the oven loses its unique taste over time.
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