Fish in the oven is prepared according to a large number of recipes, from which you can choose according to taste preferences, for cooking different types of fish, as well as based on the availability of ingredients.

In order to cook fish in the oven with minimal time, you will need:

  1. Fish - 2 kg;
  2. Potatoes - 6-7 pieces of medium size;
  3. Onion - 3-4 pcs;
  4. Garlic - 1 head;
  5. Sour cream / mayonnaise - to taste;
  6. Salt, pepper - to taste.

So, already peeled fish should be laid out on a baking sheet. You can cut into large pieces, or leave the carcasses. To cut off the head or not is also a matter of taste. Prepare a marinating composition of sour cream / mayonnaise, spices, grated / crushed garlic and leave to stand for a couple of minutes.

Then coat generously with fish and set aside for 10-15 minutes. In the meantime, cut the potatoes into halves or quarters, cut the onion into rings.

Put onions on the free space around the fish, potatoes on top, sprinkle the entire baking sheet with the remaining onions. If there is a coating for fish left, then it can be unloaded on top of the potatoes - it will turn out delicious.

Then everything that turned out to be loaded into the oven, preheated, and left for half an hour at 200 ◦ C. This is how a simple recipe for cooking fish in the oven looks like.

In this case, fish species such as carp, crucian carp, grass carp, medium-sized mullet are suitable. Silver carp can also be cooked in this recipe, but it will require a little more dressing because its meat is drier.

Recipe for fish baked in foil in the oven

In foil, you can bake a whole fish carcass without losing moisture, and its meat will remain tender and bake well. This method is suitable for almost any fish, but especially for those with dry meat, such as silver carp or salmon, pike perch, etc.

Fatter breeds will excrete a lot delicious juice, which can be effectively used by putting raw buckwheat in foil or even stuffing fish with it.


First, the carcass is cleaned of the entrails and gills. It needs to be rubbed with salt and spices, and while it marinates for about 10-20 minutes, you can do a vegetable pillow. To do this, carrots are taken and cut into half rings, onions - into rings and all this is fried in vegetable oil until golden brown.

Then the carcass of the fish is taken and buckwheat soaked in water is loaded into its abdominal cavity, after which the peritoneum is sewn up with a thick thread so that the croup does not fall out. A sheet of foil with a margin is spread on a baking sheet, carrots and onions are laid out on it, a fish carcass with buckwheat inside is laid out on top.

The baking sheet is placed in an oven preheated to 180 ◦ C for 30-40 minutes. Before serving, the thread seam is removed, the porridge, which has been baked and soaked in fish juice, is laid out on plates and pieces of fish with a pillow of carrots and onions.

Red fish in a creamy sauce in the oven

Red fish is good not only in salted or smoked form, in baked it is also very tasty and healthy. Almost any fish can be baked with cream, but red fish with such a sauce is especially attractive and common in the world.

Ingredients:

  1. Fish - 800 g;
  2. Cream - 0.5 kg;
  3. Salt - to taste;
  4. Spices - to taste;
  5. Butter - for greasing the mold.

The baking sheet is greased with butter. The fish is cut into pieces across the carcass and sprinkled with spices before putting it into the mold and left to stand for 10-20 minutes.

Already in a baking sheet, it is poured with cream and sent to an oven preheated to 200 ◦ C, bake until golden brown, then turn the pieces of fish over and hold until crusted, after which you can take it out and serve.

Fish fillet with vegetables in the sleeve in the oven

Cooking in a sleeve is somewhat similar to cooking in foil. There is no special difference between them, except perhaps for volume, but although the sleeve is limited, they are of different sizes. In this case, you can use absolutely any carcass, since you need exactly the fillet.

For baking you will need:


First, the marinade is prepared: salt and spices are stirred in lemon juice. From the second, you can use a lot of things: nutmeg, rosemary, and thyme, as well as French herb blends, curry, saffron, or turmeric.

The fillet is either cut from fish carcasses, or ready-made is used. It must be poured with marinade and left to brew for 15 minutes.

Next, you need to cut carrots into medium-sized cubes, peppers into long slices, tomatoes and onions into rings, and green beans add as is and mix with sour cream. All this fits into the sleeve - first the fish, then the vegetables with sour cream.

The sleeve is tightly closed with a special fastener or tied. The oven must be preheated to 180 degrees, then put the sleeve in it for half an hour. The finished dish is served either as is or with some garnish.

How to bake fish and potatoes in the oven

About baking fish with potatoes simple recipe was written at the beginning of the article. Now several more complicated and somewhat longer cooking times will be described.

Ingredients:


Cut the potatoes into slices of small thickness, cut the onion into rings. The onion is laid out first in the baking sheet, then the potatoes, it needs to be salted.

A fish, cut into portions, is laid out on a pillow of potatoes, salt and pepper it, and sprinkle with spices that you like. A little sour cream / mayonnaise is applied to the fish, and cheese is rubbed on top of everything, moreover, so as to completely cover everything laid out on a baking sheet.

Another cooking option is to add several other ingredients besides potatoes, as well as pre-fry the fish before baking.

So, you will need:


First, cut the fillet, or, if ready-made, cut into portions, salt and roll in flour. On both sides they need to be fried until golden brown in vegetable oil.

Cut the onion into thin rings, grease the form with oil, then put the fried fish, and put corn around it, pour onion on the carcass, put potatoes on top and salt, and at the end cover everything with grated cheese.

It is better to rub the cheese immediately over the baking sheet, otherwise, in the warmth of the room, the grated cheese will soften a little and will crumble and clump badly. Next, the baking sheet is placed in the oven for 25 minutes at 200 ◦ C.

Baked stuffed fish in the oven

You can stuff fish with anything - minced meat from other fish with vegetables, boiled potatoes, cereals like rice, pearl barley, buckwheat and whatever you want. In this case, an interesting recipe for stuffed silver carp is presented.


The carcass must be cleaned, rinsed under running water, cut off the pectoral and ventral fins. It is recommended to remove the skin in the following way: incisions are made near the head, after which it is separated with almost all the offal, and the skin is pulled off with fingers around the cut, and then it is removed from the carcass with a stocking, and cut off from the side without skin just before the tail, so that the skin stocking is with tail and whole.

The body of the silver carp is such that it is not necessary to cut off the fins from it, violating the integrity of the skin, therefore, nothing needs to be sewn up. Cut the gills off the head and rinse in cold water.

The meat is cut off as much as possible from the peeled carcass and sent to the meat grinder with the soaked crumb of bread, kneaded well and skipped one more time. Salt mince and add spices.

Both parts are mixed and placed into the skin of the silver carp as carefully as possible so as not to damage it. Stuffed fish with a sewn head is placed on a greased baking sheet, a little water is poured and placed in the oven for 1 hour 15 minutes at 180 ◦ C.

The fish must be fresh. It must be cleaned so that there is no excess scales left. With regards to the above recipes, it should be noted that, depending on the size of the fish and its quantity in sliced ​​form, the cooking time in the oven slightly increases.

Fatty fish breeds are good for baking with something like cereals, vegetables, etc., while breeds with drier meat are better stuffed or baked with various sauces.

The use of seasonings with fish is very popular, and the varieties suitable for this wonderful alternative to meat are also great. On sale there are a large number of ready-made seasoning mixtures for baking fish.

Regarding the temperature in the oven - it should be from 180 to 200 ◦ C, depending on what products accompany the fish and what is the thickness of the pieces. And be sure to preheat the oven in advance so that the baking sheet is already in hot air and not wasting time. When cooking fish in the oven, do not open it more than the cooking technique requires.

And another simple recipe for baking fish is in the next video.

Cooking fish is a rather delicate process, because the right combination of spices, salt with a certain variety will help make the dish perfect. Fish in foil in the oven is very simple to prepare, and there are not so many subtleties in its preparation. A variety of cooking recipes will help everyone find their own. Their use will allow you to fully enjoy fresh fish, getting the maximum benefit from the product.

Fish is very useful for the body, especially if it is cooked in the oven.

Good Choice Rules

To cook fish in foil deliciously, it is important to buy fresh quality product, which is determined by the following criteria:

  • Check the gills. If they are bright or dark red (in some species), then, as they say, you have a “green light”. Gray or black gills are a reason to leave the counter.
  • Fresh marine products smell like the sea, without a strong smell.
  • Transparent and clear eyes are a sign of freshness, and sunken or cloudy eyes are not a sign of the first freshness.
  • Clean and shiny scales without mucus means that the product is fresh. It is worth noting that the presence of mucus is inherent in some types of freshwater rocks, for example, tench may have it.

Be sure to press your finger on the carcass. The hole will quickly disappear if the catch is recent.

Fresh seafood is the key to a delicious meal

Basic set of knowledge for successful cooking

It doesn’t matter if you have experience cooking fish in the oven, or which cooking recipe is chosen, this process has a number of important features:

  • To keep the meat juicy and flavorful, try to always use foil for baking.
  • It is better to make an envelope from this culinary device, the edges of which will be carefully wrapped - this will prevent the meat from drying out. To prevent the envelope from bursting, wrapping the pieces, you need to leave a little space.
  • Many do not know for sure which side of the foil to wrap the baked product. The answer is simple, you need to wrap it with the glossy side out. The level of roasting of the product, the speed of its heating, as well as the possibility of burning directly depend on which side to put the foil.
  • It is better to bake fish by placing a tray with salt or water at the bottom of the oven, then nothing will burn for sure.
  • Any fish should be baked at 200°C for the first 15–20 minutes. After that, a temperature of 160°C is acceptable.
  • Cooking time should not be less than half an hour, but better - 40-45 minutes.

The time you need to bake the fish in foil can be affected by the marinating stage. As a rule, pre-marinated, it cooks faster.

Classic combination

Fish and chips in foil is a wonderful festive dish that will decorate every table. The main product is fillet, the ideal side dish for it is potato, which will complement the extravaganza of taste with a mild flavor of mushrooms. You will need the following products:

  • 500 g fish fillet.
  • 3 large potatoes.
  • 250 g of champignons.
  • Salt to taste.
  • Soy sauce and lemon juice for the marinade.

The baking time for a dish like fish and potatoes in the oven is 40-50 minutes. To save it, potatoes can be pre-cooked with the skin on. Half an hour before cooking, marinate the fillet with soy sauce with lemon juice by adding your favorite spices. Fish and potatoes are saturated with salt during the baking stage, so there is no need to add it additionally. Peel the potatoes, cut into thin circles, put on a greased foil. Put the mushrooms fried until cooked on top, and then the marinated fillet. On top of it lay the onion fried until golden brown. Close the foil, bake until done. Fish baked in foil with potatoes should be served with fresh herbs.

Carp with a surprise

Stuffed fish has long been recognized festive dish, for a special occasion. For cooking, it is better to choose fatty river fish of fairly large sizes. Whole carp baked in foil is easy to prepare, but looks rich. The number of ingredients is:

  • 1 large carp.
  • 3 large onions.
  • 4-5 tomatoes.
  • Dill and parsley.
  • Salt, spices.
  • Mayonnaise.
  • Vegetable oil.

Cut the tomatoes into slices, and the onion into half rings. Finely chop the greens, mix with vegetables, lightly salt. Grate clean and gutted carp from the inside with spices, salt, mayonnaise. Then stuff with vegetable mixture. Wrap in foil greased with vegetable oil. Bake at 180°C for 45 minutes. 20 minutes before the end of the cooking time, you can open the wrapper, then the carp will be ruddy and crispy. River varieties with vegetables in foil lose the smell of mud, and their white meat becomes especially juicy.

Exceptionally delicious baked red fish

universal mackerel

Mackerel baked with a foil envelope can be a healthy dinner for the whole family, a main dish for a holiday or a unique treat for unexpected guests, as this sea beauty is very satisfying, and therefore does not require additions. The recipes for its preparation are very diverse, but this fish is best combined with vegetables:

  • 2 carcasses of mackerel.
  • 2 medium potatoes.
  • 1 small onion.
  • 4 pinches of salt.
  • Black pepper - to taste.
  • Mayonnaise.

First you should start preparing fish carcasses. Grate the peeled mackerel on all sides with salt, keep on the top shelf of the refrigerator for 15 minutes. After that, grate with pepper and mayonnaise, put on foil. Grind the peeled vegetables in any convenient way, put inside the carcass. To make mackerel in the oven especially fragrant, vegetable stuffing fry in vegetable oil, but also raw, it will give the dish a unique taste. Next, wrap each carcass. It is important to bake the dish at a temperature of 200 ° C until cooked. Leftovers can be stored, on the second day mackerel in foil becomes even tastier.

Eastern variant

Various ways of baking fish come to us from oriental chefs. Among delicious recipes are very unexpected. Fish in pita bread is a great alternative to the usual dishes that can surprise even sophisticated gourmets.

  • 1 carcass, preferably without bones.
  • 2 sheets of Armenian lavash.
  • 1 tomato.
  • 100 g butter.
  • Fresh dill.
  • Salt, pepper, spices.

Experimenting with spices, you will find your "golden mean" in taste.

To bake the fish, it is first cleaned of films, cut off the head and fins. For cooking in foil, the recipe is as follows: rub a sheet of pita bread with oil, put a carcass on top, rubbed with spices and salt. Inside the belly, put tomato half rings, as well as fresh herbs. A little butter will add juiciness to the meat. Wrap with pita bread, in which the carcass is already lying, and then with a second sheet. Before making a foil envelope, you need to check if the fish is closed everywhere, because a lot depends on this. We bake at a temperature of 180 ° C for 50 minutes. The sea beauty baked in pita bread looks like a big pie, it is better to cut it into portions before serving.

Pollock - eat and fly

For cooking fish in foil, you can choose pollock fillets. This variety is sold everywhere, it is inexpensive, and its taste is in no way inferior to expensive varieties. In addition, pollock meat is lean, which means dishes from it will be an excellent basis for diet food. Especially if you cook fish in the oven according to a special recipe:

  • Fillet - any quantity.
  • Salt pepper.
  • Greens.
  • Lemon juice.

We use lemon juice as a marinade for fish. Wash the fillet, cut, grate with salt and pepper, pour over lemon juice, mix, leave for half an hour. To bake fish in the oven, it must be laid out on foil greased with vegetable oil. Fish with lemon goes well with any herbs - basil, dill, parsley. Finely chop it and sprinkle the fillet. Wrap tightly in foil and cook for 45 minutes. Pollock in the oven is an excellent dish for adults and children due to the content of a large number of trace elements and protein, and fish with lemon is the most suitable product for full assimilation.

On a vegetable pillow, fish fillets are always very juicy and tasty.

Unusual recipe

Fish baked in the oven has a very interesting taste, if you marinate it in sour cream beforehand. Absolutely any fish can be baked in foil, but it is desirable that it is not bony.

  • 300 g fillet.
  • 2 tbsp. l. soy sauce.
  • 2 tbsp. l. sour cream.
  • 1 st. l. grated ginger.
  • 2 cloves of garlic.
  • Cumin (grains) - a pinch.
  • 1 st. l. olive oil.
  • Chili pepper - to taste.
  • Greens.

For delicious fish pieces prepare the marinade by mixing soy sauce, sour cream, chili pepper, olive oil and minced garlic. Rub it on each side of the fillet, leave for half an hour. After that, put the fillet inside the foil envelope and bake for 35 minutes at 200 ° C. In this way, you can fry the fish on the grill, but baked in the oven in foil, it will be especially tender. Portion plate before serving should be decorated with a scattering of greens.

Foil is a universal culinary tool, with the help of which you can not only please, but also surprise loved ones with baked dishes. A great idea for a family picnic is fish in foil on a fire, the recipe of which is presented in the video.

If you still don't know how to bake fish in foil in the oven, then you should definitely read our article. In general, fish in foil is probably the simplest and most useful option her preparation. You don’t need to especially monitor it during baking, set the timer on the oven and go lie on your couch after a hard day’s work.

Next, we will reveal to you the secrets of baking fish in foil and offer one very tasty recipe by which you can cook a sea beauty for a holiday, or just for a family dinner. This dish is truly versatile.

Some secrets and features of baking fish in foil:

If you think about it, you can bake absolutely any fish in the oven by wrapping it in a piece of foil. It can be a river, sea, and lake representative of the water element. Moreover, you can bake it entirely, or you can cut it into small pieces or cut a fillet out of it and send it to the oven, wrapping it with foil beforehand.

If you bake fish from the depths of the sea, then you can send it to the oven directly from the freezer if you have absolutely no time to defrost.

When baking, be sure to put spices under a layer of foil so that your fish is not “empty”, but acquires an excellent taste and aroma. You can put seasonings such as garlic, allspice, oregano, parsley, lemon, ground black pepper. And you can even put greens inside the fish.

When wrapping fish in foil, make sure that the foil is not too close to the fish, otherwise the product will not bake well. And wrap it so that excess juice does not flow out of the fish.

If it seems to you that the fish you have taken is somewhat dry, then add a piece of butter under the foil, you can have more than one, and you can grease the fish itself with butter or some kind of sauce. Dry fish is, for example, salmon or cod.

If you take fatty fish, then before sending it to the oven, try soaking the product in soy sauce or lemon juice with seasonings.

And as a side dish for the finished fish, you can serve any vegetable salad, or even bake some vegetables in the oven, wrapping them in a piece of foil along with the fish.

Fish in foil

If you want to cook something dietary for dinner, but at the same time tasty and satisfying, then try baking fish wrapped in foil.

And for this, prepare the following products:

  • fish (trout, cod, etc.) - 700 grams;
  • olive oil - 2 tablespoons;
  • garlic - 1-2 cloves;
  • dill - a couple of branches;
  • lavrushka - 1 leaf;
  • black pepper hammers - to taste;
  • salt - to taste;
  • green onion - a pair of arrows;
  • half lemon.

This amount of ingredients is for 5 servings. ready meal. It will take you 40-45 minutes to prepare the dish in total.

How to bake fish in foil in the oven:

  1. First, wash the fish and clean it of scales and entrails. Cut off her head and fins, and then cut your marine beauty into pieces. And if you take a fillet, then just rinse it under running tap water, and then lightly wipe it with a paper towel to remove excess moisture.
  2. To prepare the marinade, mix olive oil, crushed garlic, ground pepper and finely chopped dill in a bowl. Then break the lavrushka with your hands and throw it into the marinade too. You can add a couple of peas allspice.
  3. Then rub the fish with salt, and then with the prepared marinade.
  4. Next, put a larger sheet of foil on a baking sheet, grease it with vegetable or butter and place the pieces of fish on it with the skin down.
  5. Put thin lemon slices on top of the fish and sprinkle with finely chopped green onions.
  6. Then wrap it all in foil, lift the edges of it.
  7. Preheat the oven to 200 degrees and send the fish there for 20 minutes.
  8. While the fish is baking, start cooking. cream sauce. First, in a dry frying pan, lightly fry the flour until a light golden hue. At the same time, cream is heated in a saucepan.
  9. Next, flour, nutmeg and chopped dill are gradually added to the warmed cream in small portions. The resulting mass is thoroughly kneaded - a properly prepared sauce should have a fairly thick, but uniform consistency.
  10. As a decor for the dish, you can use thyme sprigs, olives or avocado slices. And yet - try sprinkling warm salmon with dry white wine. It adequately emphasizes the natural aroma of red fish and gives it a subtle spicy sourness.
  11. Thanks to detailed instructions anyone can bake fish in foil in the oven, regardless of the experience of culinary practice.

Fish in foil recipe

Ingredients for the recipe:

  • Tilapia fillet 4 pcs.
  • Parmesan cheese 100 g
  • Lemon juice 3 tbsp. l.
  • Tomatoes 3 ml
  • Ground black pepper 5 g
  • Butter 60 g

How to cook:

  1. Preheat the oven to 220 degrees. Prepare a wide sheet of foil. Step 2
  2. Brush the fish fillet with melted butter to prevent it from sticking and, of course, improve the taste.
  3. Lay the tilapia on foil, pour over the lemon juice and pepper generously.
  4. Then put circles of ripe tomatoes on the fish.
  5. Sprinkle the tomatoes green onions, cut into rings.
  6. Wrap the fish in foil and bake in the oven for about 20 minutes. Before serving, you can sprinkle the fish with grated cheese.

Baked mackerel in the oven in foil with potatoes

Ingredients:

  • Mackerel - 2 pieces
  • potatoes - 4 pcs
  • onion - 1 pc.
  • lemon juice - 2-3 tablespoons
  • seasoning for fish - 1 teaspoon
  • salt, pepper, herbs - to taste

Cooking method:

  1. Squeeze the juice from the lemon into the cleaned fish carcass, then add the seasoning, salt and pepper to taste.
  2. For better impregnation, we make small cuts.
  3. Next, we need to wash, peel and cut the potatoes into thin rounds, and the onion into half rings. Salt, pepper, add chopped greens and mix.
  4. We spread a layer of potatoes with onions on the prepared foil, and put mackerel on top.
  5. Wrap the fish in foil and place on a baking sheet. We place in an oven preheated to 180 degrees for one hour.
  6. 5-10 minutes before readiness, you need to open the foil, apply mayonnaise and continue baking. So the fish carcasses will acquire a more appetizing taste and color.
  7. The dish is ready and now you can treat your family and friends to them.

Hake baked in foil

Ingredients:

  • 500 g hake (1 fish)
  • ground pepper
  • 50-60 g butter
  • 20 g fresh dill
  • ½ lemon
  • 1 st. l. vegetable oil

Sauce for hake

  • 2 tbsp. l. butter
  • 1 st. l. flour (no slide)
  • 1 cup fish broth
  • 50 ml cream
  • 2-3 tbsp. l. lemon juice
  • ground pepper
  • dill (parsley)

Cooking:

  1. How to choose a quality hake. Frozen hake is sold in abundance, the main task is to buy not frozen and not dried out from unsuccessful storage.
  2. A quality frozen hake should be moderately heavy. If the scales show a mass that is significantly larger than the size of the fish suggests, then this means that the pulp contains too much ice. The amount of ice glaze on the surface of frozen fish should not exceed 5%.
  3. If the hake fillet is broken, then it was re-frozen.
  4. To delicately defrost a hake, put it in a container appropriate for its size, cover with foil or film and place on the bottom shelf of the refrigerator.
  5. How to prepare a hake for baking. You bought and thawed the fish, now peel the hake from the scales, it is small, it is small and it is easy to clean. Then cut off the fins with scissors, clean the abdomen from the insides. Now it remains only to remove the ridge and half the job is done, fortunately small bones hake doesn't. With the tip of a knife, cut the flesh of the fish near the ridge and remove it, then check with your fingers for bones.
  6. Further, everything is very simple. Salt, pepper, if you have ready-made butter with dill, cut it into thin slices and spread it inside the fish.
  7. Or, put small pieces of butter on one half of the hake, sprinkle with finely chopped dill
  8. Slice the lemon thinly and place a few slices inside the hake.
  9. Connect both halves of the hake, put on foil, grease with vegetable oil, wrap the fish in foil not very tightly. Place in a hot oven and bake at 180 degrees for 40-50 minutes.
  10. While the hake is baking in the oven, prepare the lemon sauce for the fish.
  11. Here we have such a handsome hake baked in foil.
  12. Carefully cut the fish into portions and serve with lemon sauce. A pleasant surprise for everyone will be the absence of a ridge in the fish.

Advice:Low-fat hake meat is ideal for dietary and baby food. Due to its easy digestibility and excellent taste, this product is useful for everyone.

Baked fish in the oven is not only useful food dish but also extremely tasty. In addition, the fish cooks quickly enough, which saves time - this is another plus of the product.

Recipe 1: Fish baked in foil in the oven

Foil - an excellent invention of mankind - protects food raw materials, like dishes, but has no negative sides. The foil does not oxidize, it is compact, light, saves useful material in the product, provides an unrivaled flavor 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 head of onion, one carrot, 50 gr. drain. oils, any choice of herbs for decoration.

Cooking method:

1. Clean and rinse the fish. Onion cut into half rings. Grate peeled carrots (preferably large). Lemon, like onion, cut into half-ring slices.

3. The fish should also be smeared with salt and pepper inside and out, stuff it with fried vegetables, put 2-3 slices of lemon and sliced ​​\u200b\u200bcreamy little.

4. If the vegetables are left, they must be laid out in a prepared sheet of foil, and on top put the stuffed fish and a couple of lemon slices (on the fish). Wrap the future dish well in foil, sealing the edges well (if one sheet is not enough, take more), put on a baking sheet and bake for an hour at 180 degrees.

Carefully free the finished fish from the foil, put it in an oblong large dish and decorate with greens. The food can be cut into portioned pieces and served at the table.

Recipe 2: Fish and potatoes in the oven

For this recipe, we take a fish fillet, which we bake with potatoes in a tender milk sauce. Delicious and very healthy dish perfect for a family dinner. According to the principle of the recipe, it is allowed to replace potatoes with other vegetables (for example, cauliflower) or bake fish in a separate form.

Ingredients: medium-fat fish fillet - 800 gr., 10 medium potatoes, 2 onions, 10% fat sour cream - 250 gr., 300 ml of milk, grated cheese - 100 gr., 2 tbsp. l. flour premium, 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, lightly fry on the grow. oil, then add flour to the pan with onions, mix everything, hold on the stove for a couple more minutes.

2. Then add the onion with flour, sour cream and ketchup (2 tablespoons of ketchup is enough) and simmer, stirring, for another 2 minutes. Then pour milk, mix and boil again for a couple of minutes. Salt and pepper the resulting sauce.

3. Cut the potatoes into plastics, grease a baking sheet with oil, cover the bottom with potatoes, and put the 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 40 min. without cover. Ten minutes before cooking, sprinkle the dish with grated cheese.

The finished fish will be covered with a beautiful appetizing crust on top, and inside it will be saturated with milk sauce. Enjoy your meal!

Recipe 3: Fish with vegetables in the oven

Fish - 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, greens.

Cooking method:

1. Shred cabbage, carrots, onions and peppers; put everything in a frying pan. When the cabbage is soft, add the twisted tomato or pasta.

2. We cut the fish into pieces, which we salt, coat with mayonnaise with spices.

3. Lubricate the baking sheet with fat, lay out a layer of half the roast, after - the fish, sprinkle it with lemon juice, and spread the remaining roast on top. We make a mesh of mayonnaise and send it to the oven until cooked. 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 of mustard, lemon.

Cooking method

1. Wash the fish carcass thoroughly, if necessary, clean it from scales. Cut off the head and tail, cut off the fins and take out the insides. Rinse again and pat dry with paper towels. Make several small cuts across the carcass to the ridge. Rub the carcass with salt and pepper, and leave it to infuse for 20 minutes.

2. Wash the tomato, wipe it and cut 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 form with foil and put the prepared fish on it. Insert a slice of tomato and lemon into each slit.

4. Squeeze out the juice from the second half of the lemon. Mix it with mustard. Brush the fish on both sides with the resulting sauce.

5. Put the remaining tomatoes and onions in the abdomen. 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, seasoning for fish, two large onions, finely ground salt, 200 g of cheese, 70 g of mayonnaise.

Cooking method

1. If you are using frozen fish, then it must be thawed by placing it in cool water. Rinse the thawed fish fillets and pat dry with a napkin. Season each piece on both sides with salt and pepper. Leave for a while so that the fish is saturated with spices.

2. Peel and wash vegetables. Using a blender, chop carrots and onions. Place a frying pan on the stove and heat vegetable oil in it. Add the onion to the pan and sauté until translucent. Then add carrots to it. Saute vegetables until carrots are soft. Cool the fry.

3. For each piece of fish, make a kind of plate with sides out of foil. Put fish in foil.

4. Add mayonnaise to the vegetable fry and mix until smooth.

5. Spread the vegetable mixture over the fish in an even layer. Coarsely grate the cheese and sprinkle over the fish. Put a baking sheet with fish for forty minutes in the oven. Bake at 175 degrees. Serve without removing from the 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 ground pepper chili, 50 g sour cream, 30 g olive oil, st. a spoonful of grated ginger, two cloves of garlic.

Cooking method

1. Clean the carcass of the fish from the scales, cut off the head and tail. Make an incision along the spine. 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 the garlic press here. Add olive oil, season with cumin seeds and chilli. Pour in soy sauce. Stir 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 marinates well.

4. Line a baking sheet with foil folded in half. Lay the pieces of fish on it. Cover the top with the same layer of foil and wrap the edges well. Place in oven preheated to 200 degrees. Bake the fish for about 20 minutes. Remove the finished fish from the oven, remove upper layer foil and sprinkle it with finely chopped herbs.

So that the dishes do not “clog” 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 eliminate odor from your hands, rub them with lemon peel or coffee grounds.

Fish in the oven, as a rule, is baked in a baking sheet or pan. The dishes must be completely filled with a side dish and fish, otherwise the moisture during baking will quickly evaporate, and the product will turn out dry.

Fish is a perishable product that must be stored properly, separated from other ingredients. Improper storage will greatly affect the quality of future fish dishes.

And the last tip: it is best to bake the fish just before the meal and immediately serve it on the table. Cooled baked fish in the oven loses its unique taste over time.

zhenskoe-opinion.ru

Fish baked in the oven is one of the most simple meals: cleaned, salted, peppered and sent to the oven, looking so that it does not dry out.

Since the fish in the oven is not only simple, but also very tasty, you must be able to cook it. Therefore, let's bake fish in the oven in foil right now, complicating it with the addition of 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)
  • The original recipe for oven-baked fish with salt rind
  • Stuffed fish baked in the oven (with champignons)

All recipes are about baking whole fish in the oven, this unites them. AT step by step master class foil was used, in other recipes a baking sleeve and a “salt crust”, which perfectly replaced both polyethylene and foil. Why do you need a "cover"? So that the fish is saturated with all the aromas and juices and so that it does not burn out, but acquires a delicate steamy texture.

If you want to get beautiful appetizing crust, open the foil and the sleeve a few minutes before it is ready.

Fish baked in the oven in foil

The main character in this recipe was red carp. But the same spices and cooking method will work 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. a spoonful of leaves
  • dill - a few sprigs
  • bay leaf - 1
  • salt, pepper mixture - to your taste
  • coriander - 1 teaspoon
  • garlic - 2 cloves
  • olive oil

For sauce:

  • tomato - 1 large
  • garlic - 2 cloves
  • avocado - 1

How to deliciously bake fish in the oven in foil

Thoroughly clean the fish from the insides and scales, rinse and dry with napkins. Remove or leave the head - you decide.

Prepare the marinade. Pour olive oil into a small bowl. Add a mixture of peppers (if they are whole peas, walk with a rolling pin to get large pieces), squeeze the garlic, put clean thyme leaves and coriander, rub 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 a few circles of lemon on the foil, spreading them out so that the fish can fit on them later. Arrange dill sprigs and bay leaf on top (if it is large, then divide it into halves).

Lay the fish, put a circle of lemon in the belly, and repeat the lower styling on top: lemon and dill sprigs (you can no longer put bay leaves).


Fold up the foil, lifting and constructing a semblance of an envelope. If the fish is large, then put it on a baking sheet, a small one 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.

The original sauce for any baked fish recipe

Remove the pit and skin from the avocado, place in a small bowl and drizzle 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 turn the avocado and tomato into a smooth paste.

Add garlic squeezed through a press and salt to taste, mix.

The fish is delicious both hot and cold.

When served with sauce, it does not need any additions. But, if you decide to serve with a side dish, boil rice or potatoes.

A couple more interesting recipes for baked fish in the oven

With ginger up my sleeve

The recipe is good for freshwater fish. Fresh ginger is used, which completely "clogs" the characteristic smell. river fish(tiny).

For 1 kg of fish, take fresh ginger about 4 cm 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.
Coat all sides with sour cream. Wrap in foil (it is possible in the sleeve, do not forget to pierce a small hole on top) and send it to the oven preheated to 200 degrees for half an hour. If you want the fish to brown, open the foil after 20 minutes (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 odds to any other - fish in salt, which, when baked, turns into a crust that perfectly retains moisture. The foil in this case is redundant, it is used only as a “litter”. For cooking, take a whole fish, coarse salt (preferably sea) at the rate of 1 kg per 1 kg of fish, a bunch of parsley and dill, egg white (2 per 1 kg of fish) and zest of 1 lemon.

Put all the greens in the belly of the prepared fish. Lightly beat the whites and mix them with salt and zest. Let stand a little. Lay foil on a baking sheet and spread an even layer of half of the salt paste mixture over it. Put the fish on top, covering it with the second half of the salt.

Bake in an oven preheated to t 200 a small fish for 20 minutes, a large one 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 fact, fish is almost always stuffed, even if it's just a sprig of dill in the abdomen or a slice of lemon placed there. But the filling can be arbitrarily rich and complex. You can stuff, for example, with buckwheat porridge, potatoes and other vegetables, eggs, onions, nuts, fennel, mushrooms, cheese, and minced fish, and even cranberries - in general, you can list for a long time. But it is better to cook once, for example with mushrooms.

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.

Saute mushrooms and onions butter. Remove the skin from the tomato and finely chop, put to the mushrooms. Also add finely chopped dill. Simmer for 10 minutes.

Prepare fish, season with salt and pepper. Place the cooled minced mushroom in the abdomen and sew or fasten with toothpicks.

Put in stuffed fish in foil, coat it with sour cream and cook for 30 minutes in an oven preheated to 190 degrees.