Exist holiday recipes and based on fish. In one of them she is stuffed various products- vegetables, cheese, mushrooms. In Israel, such a dish is considered exceptionally solemn and even has a special name - gefilte fish. It may even be sweet. These and other ways to stuff fish are presented in the recipes with the photo below.

How to stuff

Savory, inexpensive and appetizing dish- such is stuffed fish. If you use large breeds, it will also turn out beautifully. This shape can be considered ideal for a festive table. Most delicious recipe It is difficult to choose, because each is good in its own way and can even be changed if you add or remove some ingredients. The fish can be cold snack, and a full-fledged hot dish. In the latter case, rice is added to it, boiled potatoes, vegetable mix and even baked apples.

How to take off the skin

One of the difficult steps in preparing such a dish is to remove the scales and remove the skin from the fish. It is better to do this in the sink, otherwise everything can scatter around the kitchen. To remove the scales, you will need a cutting board and a sharp knife. It is necessary to take the fish by the tail and scrape in the direction from it to the head. It turns out that you will hold the knife against the scales. After cleaning it completely, you need to rinse the fish and dry it with paper towels. Then you can proceed to remove the skin according to the following instructions:

With a sharp knife, cut the fish along the gill bones so that the skin connecting the back to the head should remain intact.
Next, take out the insides, the spine without damaging gallbladder otherwise the product will become bitter.
From the side of the head, carefully pry off the skin with a knife. Further, cutting it off like a stocking, slowly turning it inside out.
When it comes to the fins, carefully trim them with scissors. At the end, along with the skin, cut off the tail, remove the gills.

What to fill

The question of how to stuff fish has many of the most different options. Several classic fillings, depending on the breed, are presented in the following list:

Sterlet. For this fish, stewed rice with the addition of mushrooms or just onions is suitable.
Carp. This breed turns out very tasty with buckwheat or the same fried mushrooms.
Pike. Classic stuffing for her, it is a mixture of the fish pulp itself with carrots, onions, mushrooms and white bread soaked in milk.
Silver carp, trout or catfish. Suitable for these breeds boiled eggs or vegetables.

How to decorate

It is important to know not only how to cook such an unusual dish. Decorating stuffed fish is an equally significant stage. Just sprinkle with greens, paint with monograms using soy sauce or mayonnaise, overlay with fruit - any of these methods will do. Olives, lemon slices or pickles can also be used as decoration elements. It is easy to cut out basic carving figures from vegetables or simply overlay a fish with them.

How to cook

What kind of fish to choose for stuffing? You are not required to run around the shops to find some rare variety. Suitable carp, carp, pike or pike perch. You can stuff both whole fish and cut into pieces. It all depends on your preferences. In general, the technology for preparing stuffed fish includes several main stages:

First, the fish must be cleaned of scales, cut off the head and, grabbing the edges of the skin, remove it, stretching it along the entire length to the tail.
Then wash, wipe the inside with a towel.
Next, you need to stuff the workpiece. To do this, use the pulp of the same fish or other ingredients according to the recipe.
It remains only to bread in flour, if necessary, put everything on a baking sheet, put the head back, decorate and send to bake in the oven. Although a slow cooker is often used for cooking.

In the oven

The method of baking makes any dish more useful. In addition, the products remain juicy and retain the vitamins they contain. Stuffed fish baked in the oven is no exception. It takes about 50 minutes to prepare, but requires pre-treatment. In addition to preparation, it is recommended to marinate the product in lemon juice with salt and leave for 1-2 hours. So the fish will turn out to be as tasty and juicy as possible. The temperature during baking should be in the range of 180-200 degrees.

In a slow cooker

To prepare such a dish, you can use a slow cooker. It turns out just as juicy as in the oven. The stage of cleaning the fish remains unchanged. Vegetables for the filling are fried in the “Baking” mode. Fish pulp, eggs, soaked bread and spices are also added there. It remains to stuff the carcass with the resulting filling and place it on the bottom of the bowl. It is better to lay it with onion rings, carrots and beets. Gefilte fish in a multicooker, it is prepared in such modes as “Stew”, “Baking” or “Baking”. The timer must be turned on for 2 hours.

Recipe

If you would like to apply for festive table something special, use any of the step-by-step stuffed fish recipes below. This dish is not too complicated, and in it you can show your imagination in terms of decoration. The main thing is that the fish be large, because stuffing small sea or river inhabitants will be problematic. A beautiful presentation of the dish is also important. To do this, you need a flat wide plate where the fish itself will fit.

Cooking time: 1 hour 35 minutes.
Servings: 5 persons.
Calorie content of the dish: 113 kcal.
Cuisine: Jewish.
Difficulty: difficult.

Fish-fish in Jewish style is a legendary dish, and a signature dish among the people of Israel. Each housewife prepares it in her own way, so there are a lot of recipes. Previously, unmarried girls used to make such a dish to demonstrate their abilities. Traditionally, large carps are used for gefilte fish. Often it is replaced with salmon, and whitefish, pike or mullet are used much less frequently.

Ingredients:

pike - 1 pc. weighing about 1 kg;
milk - 200 ml;
carrots - 50 g;
onions - 2 pcs.;
egg;
beets - 50 g;
brewed black tea or broth - 1.5-2 tbsp.;
White bread- 50 g;
salt, spices - to taste.

Cooking method:

Peel the pike from scales and fins, remove the skin and cut the carcass into pieces.
From each get the insides and pulp. Process the latter with a meat grinder into minced meat along with bread and onions soaked in milk.
Next, add an egg there, salt, add spices to taste.
Divide the filling into slices, smoothing the edges.
Take a saucepan, put grated carrots with beets in layers on the bottom.
Place the fish on top, pour tea over it.
Bring to a boil over heat, then simmer for about 1 hour.

in foil

Cooking time: 1 hour 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 126 kcal.
Purpose: for lunch / dinner.
Cuisine: European.
Difficulty: medium.

To make the fish more tender and retain all the juice, it is recommended to bake it in the oven in foil. It can be amber trout, pink salmon or carp. The last one is especially delicious. In addition, carp is very useful, because it contains a lot of iodine and phosphorus. Such a fish is simply necessary for healthy diet. The carcass can be filled with a variety of fillings, whether fried cabbage with onions, scrambled eggs with tomatoes or even curd. In any form, stuffed fish baked in foil has an excellent taste.

Ingredients:

olive oil - 20 g;
mayonnaise - 30 g;
mirror carp- 1 PC.;
onions - 3 pcs.;
pepper, salt - to taste;
sour cream - 30 g;
lemon;
greens - 1 bunch;
cabbage - 200 g.

Cooking method:

Wash the carp, scrape off the scales from it, remove the gills, remove the fins, make several deep transverse cuts along the entire length.
Put a slice of lemon in each, sprinkle it with juice on top, sprinkle with salt and pepper.
Rinse the cabbage, dry and chop, fry it in oil for a couple of minutes.
Peel and chop the onion, finely chop the greens, mix with grated lemon zest.
Spread the foil on a baking sheet, grease. First place the onion on it, and then the carp stuffed with cabbage.
Coat the fish with sour cream and mayonnaise, sprinkle with salt, spices, a mixture of herbs and zest, put in the oven for 1 hour. The temperature is 180 degrees.

In the oven

Servings: 4 persons.
Calorie content of the dish: 142 kcal.
Purpose: for lunch / dinner.
Cuisine: European.
Difficulty: medium.

This fish stuffed with vegetables, only one of the possible options for such a dish. Any filling will do. How to cook it? The main thing is that it should be vegetables. Instead of zucchini with carrots, as in the recipe, you can take eggplant. Although someone likes cabbage or bell pepper. With them, it will turn out no less delicious. As for the breed of fish, the recipe requires a pelengas from the mullet family.

Ingredients:

dry white wine - 1 tbsp.;
zucchini - 2 pcs.;
onions - 2 pcs.;
spices - to taste;
bearing;
carrots - 2 pcs.

Cooking method:

First, prepare the fish itself - remove scales and bones, rinse, dry, cut lengthwise and get the insides.
Grate the carcass with spices, salt.
Rinse carrots with onions, finely chop and sauté in oil until golden brown. After a couple of minutes, add the zucchini.
Fill the fish carcass with the vegetable mixture, pinch the edges.
Lay the repaired workpiece on a baking sheet, bake at 180 degrees. It only takes 40 minutes.

filled with rice

Cooking time: 2 hours.
Servings: 4 persons.
Calorie content of the dish: 142 kcal.
Purpose: for lunch / dinner.
Cuisine: European.
Difficulty: medium.

Another variant of delicious mended fish is prepared with cereals. Of all, rice is very often used. A more satisfying filling is obtained by adding mushrooms. Due to them, the dish has a richer flavor. Sour cream is an addition to rice and mushrooms. She is coated with a carcass - so when baked, it becomes soft and tender. In general, fish stuffed with rice is very nutritious and satisfying.

Ingredients:

onions - 2 pcs.;
lemon - to taste;
vegetable oil - 4 tablespoons;
rice - 0.5 tbsp.;
pepper, salt, spices - to taste;
carp;
sour cream - 3 tablespoons;
mushrooms - 200 g.

Cooking method:

Rinse rice groats under running water, boil until half cooked.
Fry mushrooms in oil until golden brown with onions. Next, combine them with rice.
Peel the carp, cut lengthwise, remove the insides and rinse well.
Next, stuff the carcass with a mixture of rice and mushrooms, stab the edges with a toothpick.
Coat the carp with sour cream on top, wrap it in foil and place on a baking sheet.
Soak in the oven for about an hour at 180 degrees, turning over after 30 minutes on the other side.

Odessa style

Cooking time: 2 hours.
Servings: 4 persons.
Calorie content of the dish: 139 kcal.
Purpose: for lunch / dinner.
Cuisine: Ukrainian.
Difficulty: medium.

Another option for a festive dish is fish stuffed in Odessa style. Beets are an essential ingredient in this recipe. For cooking, you need to build a special design of a pan and a grate that fits in it. The latter is often replaced simply with gauze. It is placed on vegetables at the bottom of the pan, or they wrap a mended fish in it.

Ingredients:

sour cream - to taste;
onion peel - to taste;
onions - 3 pcs.;
milk - 100 ml;
bun - 1 pc.;
cookies "Chess" - 7 pcs.;
spices - to taste;
egg - 5 pcs.;
silver carp - 1 pc.;
carrots - 1 pc.

Cooking method:

Wash the silver carp, clean it, cut off its tail and head.
Next, remove the skin and separate the meat from the bones. Pass it through a meat grinder.
Saute onion half rings in oil, send it to minced meat.
Next, soak the bun with cookies in milk. Also send them to minced meat along with eggs.
Salt, add spices, beat the mass with hands dipped in sour cream, make it dense and stuff the carcass with it.
Wrap the workpiece with gauze, lay it on a mixture of vegetables with onion peel into a saucepan.
Fill with water to the level of the products, simmer for about 1.5 hours.

With mushrooms

Cooking time: 1 hour 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 119 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

One of the options delicious toppings for stuffing - a mixture of mushrooms with carrots and onions. They are pre-fried in a pan until a pleasant golden color and softness. Then it remains to fill the carcass with mushroom mass and bake it. To make the fish soft too, it is worth lubricating it with sour cream. And for juiciness, you can add slices of lemon. You can learn more about the recipe for stuffed fish with mushrooms in the instructions below.

Ingredients:

champignons - 500 g;
sour cream - to taste;
onions - 2 pcs.;
lemon - 2 pcs.;
spices, salt - 2 pinches each;
carrots - 1 pc.;
carp - 1 pc.

Cooking method:

Clean the carp from scales and entrails, wash and rub with lemon juice, salt, spices, let lie down for 10 minutes.
At this time, clean the vegetables, fry them together with mushrooms until half cooked.
Spread carp from the inside with sour cream, lay the filling there.
Sew up the abdomen with a needle and thread or hook with toothpicks.
From above, also smear with sour cream, make a couple of cuts, where to insert lemon slices.
Bake at 180 degrees. Take out the fish twice in 1 hour and brush with sour cream.

stuffed with cheese

Cooking time: 1 hour.
Servings: 3 persons.
Calorie content of the dish: 157 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

Appetizing creamy filling with delicate pulp of white fish - what could be tastier. This recipe uses cheese for stuffing. Combined with heavy cream, they create an amazing taste. Mushrooms complement them, due to which the dish becomes more aromatic. Fish stuffed with cheese is no more difficult to prepare than in other recipes. Almost all stages remain the same except for the creation of the filling.

Ingredients:

salt - to taste;
olive oil - 2 tbsp;
a bunch of dill - 1 pc.;
heavy cream- 70 ml;
white fish carcass - 500 g;
hot peppers- 1 PC.;
champignons - 100 g;
processed cheese - 100 g;
lemon - 0.5 pcs.

Cooking method:

Sprinkle the cleaned fish with lemon juice, let it lie down for a bit for pickling.
Finely chopped champignons fry in oil.
Mix cream with cheese, beat until smooth. Add chopped dill, pepper and mushrooms to this.
Fill the carcass with the stuffing, send it to the oven preheated to 200 degrees, hold it there for half an hour.
Next, get, lubricate olive oil, cook another 6-7 minutes.

Whole

Cooking time: 1 hour 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 168 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

A great decoration for any holiday table is a fish, stuffed whole baked in the oven. All guests will savor this unusual dish, and from his beautiful appearance will definitely be impressed. Used for stuffing simple products- carrots, onions and eggs, but the taste of the fish does not become less original from this.

Ingredients:

egg - 2 pcs.;
carrots - 1 pc.;
greens - to taste;
carp - 1 pc.;
lemon - 1 pc.;
onion - 1 pc.;
spices, salt - to taste.

Cooking method:

Clean the fish properly and remove the skin from it, cut off the head.
Pass the loin through a meat grinder, mix with onions, eggs, carrots and spices.
Fill the carcass with the stuffing, put it entirely on a baking sheet.
Cover the fish with carrots, herbs, pour lemon juice.
Cook in the oven for 40 minutes at 180 degrees.

Red fish in the oven

Cooking time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 132 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

Really festive dish stuffed red fish performs, because it is considered a delicacy. These recipes often use large salmon. Delicious fish should be served beautifully. It is important to carefully transfer it from the baking sheet to a flat plate to maintain integrity. Fresh parsley, mayonnaise net, assorted bright vegetables will help to decorate the dish.

Ingredients:

greens - 2-3 tablespoons;
heavy cream - 0.5 tbsp.;
red fish - 3 kg;
onions - 2 pcs.;
spices - to taste;
butter - 150 g;
egg - 2 pcs.;
walnuts- 1 tbsp.

Cooking method:

Peel the fish from the skin, rinse, cut the fillet out of it.
Grind the pulp into minced meat, adding eggs, onions, nuts, whipped cream and butter.
Fill the carcass with stuffing, sew the belly with a thread.
Place the workpiece on a baking sheet with foil, bake at 180 degrees for 40 minutes.

Check out other recipes.

Stuffed with cabbage

Cooking time: 1 hour.
Servings: 4 persons.
Calorie content of the dish: 132 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

Fish, stuffed with cabbage, very tasty, healthy and low-calorie. Therefore, even on a holiday, you can not be afraid to feast on such a dish, because you definitely won’t get better from it. Cabbage is taken sauerkraut, which is why the fish has a slightly sour taste. spicy taste. In addition to her and carp, only spices are required, but even such a simple set of products will make a wonderful dish.

Ingredients:

spices - to taste;
sauerkraut- 600 g;
pepper - to taste;
mayonnaise - to taste;
carp - 2 pcs.

Cooking method:

Grate the gutted fish with salt and pepper. Leave for 10 minutes.
Chop the cabbage, fill the carcass with it, sew it up with culinary thread.
Place the workpiece on a baking sheet with foil, grease with mayonnaise.
Send to the oven for half an hour, bake at 200 degrees, and then the same amount, but at 180 degrees.

Video

Stuffed fish in the oven is truly royal dish, which will be appreciated even by the most fastidious gourmet. Of course, the cooking process itself cannot be called simple, but believe me - the result is worth the effort. And we have selected for you only best recipes tender and juicy stuffed fish.

Carp baked whole with vegetables

We offer original recipe stuffed fish in the oven. This time we bake carp, and we will stuff it with fish fillet with vegetables - onions and carrots. By the way, this recipe can be used in the preparation of any other fish.

Compound:

large carp;
2 carrots;
2 onions;
2 eggs;
lemon or lime;
fresh greens;
a mixture of spices;
salt;
2-3 leaves of laurel;
1 st. l. strong tea.

Cooking:

Our first priority is to properly cut the fish. So, we clean the insides and wash the carp well.
Gently beat the fish with a kitchen mallet.
Now we separate the skin from the fins on the belly.
Carefully cut off the fins with a sharp knife and separate the skin to the tail.
Then we turn the skin inside out and separate the carp, starting from the head, where it has not yet been removed.
And finally, we remove the whole skin and separate the fillet.

Let's do mincemeat. Grind the fish fillet with a meat grinder, beat in the eggs, salt and season with spices.
Grind the onion and 1 carrot on a grater and add to the minced fish. We mix it well.
We brew strong black tea in a separate cup and put laurel leaves in it.
We cover the baking sheet with foil, cut the carrots and the remaining onion into rings and lay out the first layer.
We fill the carp skin with minced meat and lay it on top of the carrots.
Pour lemon juice and tea over the fish, which will give it a golden color during the baking process.

Cover the carp with foil and bake for 40 minutes at a temperature mark of 200 degrees.
We decorate the finished carp with lemon slices, herbs and pour over with sour cream or mayonnaise.

Royal pike

If you bought a pike, consider yourself very lucky. It can be prepared from gourmet dish, which will become the main decoration of any holiday table. So, fish stuffed in the oven: a recipe with a photo.

Compound:

medium pike;
100 g of bread;
100 ml of milk;
egg;
bulb;
50 ml sour cream;
sprigs of fresh herbs;
salt;
spices.

Cooking:

Let's prepare the fish first. We cut off the fins from the pike, gut it and wash it.

Now cut off the head and carefully separate fish fillet, remove the skin.

Grind the pike fillet into minced meat in a meat grinder with a medium nozzle.

Sprigs of greens (it is better to take dill and parsley), chop, rub the onion and add to the minced meat.
We drive in the egg, salt and season with spices.

Thoroughly stir the minced fish to make it homogeneous.
Now we take the pike skin and stuff it. Attention: do not stuff tightly, otherwise the skin may burst during baking.
Lubricate the fish with sour cream and transfer to a baking sheet covered with baking paper. Do not forget to put the head of the pike.

We bake the fish in the oven at a temperature mark of 220 degrees for an hour.
We decorate the finished pike with lemon slices and olives.

Juicy pelengas with white wine

In order not to prepare a separate side dish for fish, stuff it with zucchini. You will get a tasty, healthy and fragrant dish. By the way, instead of zucchini, you can use eggplant. It all depends on your taste preferences.

Compound:

bearing;
2 zucchini;
2 carrots;
2 onions;
1 st. dry white wine;
salt;
vegetable oil;
spices.

Cooking:

We clean the vegetables, rub the carrots and zucchini, and cut the onions into cubes.
Saute onions and carrots in vegetable oil, then spread zucchini to them. Fry for a few minutes, stirring.
Pour in the wine, you can dilute it with filtered water.

Simmer the vegetables on a low burner level until tender. The liquid should evaporate.
How to cut a fish and stuff it, we have already considered with you. Just repeat all the steps described in the previous recipes.
We spread the stuffed pelengas on a baking sheet covered with baking paper, and bake until cooked at a temperature mark of 200-210 degrees.

Dedicated to fish lovers

In narrow culinary circles, there is an opinion that it is impossible to stuff fish with buckwheat. Today we will dispel this myth and prepare a delicious carp with buckwheat. Believe me - this dish will take its rightful place in your cookbook.

Compound:

large carp;
1 st. buckwheat;
bulb;
Bulgarian pepper;
1.5 tsp table salt;
½ tsp ground black pepper;
a mixture of spices;
vegetable oil;
2 tbsp. l. mayonnaise;
sprigs of parsley and dill.

Cooking:

Let's prepare the carp: cut it along the belly, cut off the fins, peel off the scales and take out all the insides.
Along the ridge at a distance of 1 cm, we make cuts with a sharp knife.
We wash the carp, then dry it and rub it with ground pepper and salt.
We wash the buckwheat and boil it in salted water until tender.
We clean the onion and Bulgarian pepper and chop in the form of straws.
Saute vegetables in vegetable oil for 8-10 minutes.

We combine buckwheat with vegetables, add chopped herbs, stir.

Now we fill the carp with buckwheat and vegetables and stab the belly with toothpicks. You can sew it on with thread.

We put the fish in a baking bag, close it and send it to the oven.
We bake carp for 25-30 minutes at a temperature mark of 200 degrees.

Then we open the package on top and simmer the fish in the oven for another ten minutes so that it is reddened.

"Catch" of freshwater pike, carp, zander, carp or silver carp - just right! It is these varieties that are more common in Jewish cuisine, which has recipe laurels, and are suitable for dietary stuffed fish in the oven. When cutting, medium-sized carcasses, formed and not yet overgrown with fat, will deliver less trouble and show the best result.

No doubt, the dish is laborious. But the possibility of serving both cold and hot, taste and presentability more than cover the difficulties. Let's surprise our loved ones with another chef's feat, treating fish stuffed with vegetables, baked in the oven.

Cooking time: 90 minutes / Number of servings: 10-12 / Form 35-40 cm

Ingredients

silver carp 1 kg
carrot 1 pc.
onion 1-2 pcs.
beets 1-2 pcs.
dill 5-6 branches
salt, hot and allspice, bay leaf, dried thyme to taste

Cooking

I got a kilo steak of a giant silver carp. I can’t say that it’s easier to deal with him than with a small carcass. In any case, the freshness of the fish is important. She, as you know, is only the "first". First, we scrape off the scales, then we separate the skin with a sharp thinning knife - we try not to damage it, the integrity of the future shell is important.

Now we tear the fillet from the bones. It is convenient to cut the meat into small pieces in order to carefully examine and pull out inconspicuous small bones. old recipes do not stand on ceremony with the bones, as they involve many hours of stewing until the final softening of the bones (as in canned fish). But today we are preparing quick stuffed fish in the oven, so we put more effort and vigilance at the start.

We skip the fillet cut at least twice through a meat grinder - we probably grind even an accidentally missed bone. And the stuffing itself will become fine-grained, more tender.

Next to minced fish we push through large juicy carrots - an orange root crop will leave natural sweetness and bright blotches inside a grayish, pale filling. We also grind onions, several branches of young dill or other herbs. We throw a pinch of salt, hot ground pepper.

We mix until the spices and all components are evenly distributed, lightly beat off, thereby increasing the plasticity of the fibers. Notice that in our dietary silver carp there are no eggs, no bread, no cereals. When there is no need to increase the volume of the dish due to additional ingredients and reduce the cost, we leave the composition as fishy as possible.

With slightly oiled or moistened hands, we form an oblong loaf, at the same time we squeeze and ram the raw mass along the entire length so that it does not fall apart and crumble. We carefully wrap the skin in a spiral, leave about a dozen punctures with a toothpick on top - so the shell does not swell with bubbles, let the steam through and stick to the filling. Caution is important here - the semi-finished product is massive and very delicate. For example, it is easier to stuff a whole "stocking" or to sculpt portion cutlets and cover each with strips of skin.

We carefully transfer the updated silver carp into a spacious refractory dish. Around we place thinly chopped beets. Aromatize with allspice, thyme and bay leaves. We throw a sheet of foil and put the stuffed fish in the oven (preheating to the maximum), bake for an hour at a temperature of 180 degrees. We keep the last 10-15 minutes without foil. Usually, the moisture released from fish and vegetables is sufficient. But if you see that the “bar” is burning from below, pour in boiling water (covering the silver carp by about 2 cm).

Ready! The fish seized, slightly increased in volume, saturated with delicious aromas. If you are going to serve cold, leave in the form - cooled is even easier to cut into portions.

Stuffed silver carp languished in the oven for an hour, who is unbearable, serve immediately - divide into wide slices and spread along with circles of baked beets. Enjoy your meal!

Fish of the salmon family, and any sea fish, can be cooked not only with steaks, but also baked in the oven entirely in foil or under a fur coat. Fish baked with vegetables, potatoes or cheese can become a delicious full-fledged lunch or dinner. And stuffed fish will also be an excellent main dish of the festive table. But not all hostesses know how to bake such fish deliciously. In this article, Pepper has collected for you the best recipes for baked fish . First you need to clean the fish, remove the ridge, cut off the head and fins, but you can not do this either, just peel it off the scales and rip open the abdomen. You can see a step-by-step master class for cutting fish at the link.

1. Pink salmon stuffed with omelet with tomatoes

Ingredients:

pink salmon large - 1 pc. (1.5 kg)
salt - 0.5 tsp
For filling:
large tomatoes - 2 pcs.
eggs - 5 pcs.
parmesan cheese (or any other hard cheese) - 100 g
vegetable oil - 2 tbsp. spoons
salt - 1 teaspoon
For registration:
lemon - 1 pc.
olives - 10 pcs.
lettuce

Cooking:

At gutted pink salmon thin knife through the incision on the abdomen, separate the thin costal bones, then cut out the ridge. Cut the spine at the head and base of the tail. You should get a whole carcass without bones. Rinse the fish and salt the inside with half a teaspoon of salt.

For the filling, cut the tomatoes into cubes, add the eggs and the remaining salt. Mix the mixture well with a fork and pour into a small baking dish with high sides, greased with half the oil. Bake for 10-15 minutes at 200°C. Transfer the finished omelette to a board and let it cool.

Cut the cheese into thin slices. Spread half of the cheese on top of the omelette. With the second half, cover the flesh of pink salmon from the inside.

Roll the cooled omelet into a roll and stuff the fish with it.

Give the carcass the appearance of a whole fish. Fasten the edges of the abdomen with wooden skewers. Transfer the fish to a greased baking sheet, cut side down, and bake for 40-45 minutes. 20 minutes before the end of cooking, use a brush to brush the fish with oil.

Allow the finished fish to cool without removing it from the pan. Remove skewers.

Line the dish with lettuce leaves. Cut the fish into portions and transfer to the leaves. Insert olives for eyes. Decorate with the remaining olives and lemon wedges.

Baked trout with mushroom stuffing

Ingredients:

2-3 kg trout or salmon
lemon juice
Filling:
50 g leeks
200 g champignons
200 g cream cheese
50-75 g blue cheese
1 st. l. vegetable oil
basil
salt pepper

Cooking:

Rub the fish inside and out with salt and drizzle with lemon juice. Wrap in cling film and refrigerate for 1 hour.For the filling, cut the leeks into thin rings. Cut mushrooms into slices. Heat the vegetable oil in a frying pan and fry the onion in it until soft. Add mushrooms to it and fry for 5-7 minutes. Then add cream cheese and blue cheese. Stir until both cheeses are melted and the filling is smooth. Salt and pepper. Add chopped basil.
Place the fish on a baking sheet lined with baking paper. Put in it mushroom stuffing. Secure the edges with toothpicks or cover tightly with foil to prevent the filling from leaking out. Bake in the oven at 180C for 1 hour.

Fish stuffed with vegetables

Ingredients:

2 tablespoons butter
1 - 2 carrots, finely chopped
Bunch of celery, finely chopped
1 onion, finely chopped
1 leek, finely chopped
1 fish (about 1.5 kg), cleaned
1/2 cup white wine
Salt and freshly ground black pepper
20 small cooked shrimp (about 200 g), peeled and chopped
Handful of fresh thyme leaves, chopped
2 tablespoons vegetable oil

Cooking:

First, melt the butter in a wide saucepan. Add carrots, celery, onions, leeks and cook until soft for 25-30 minutes. While the vegetables are cooking, prepare the fish: remove the bones and cut off the head. The tail can be left attached to one part of the fillet. Also, the head and tail can be used to decorate the finished dish. The fish can be any, trout, salmon or pink salmon.

We preheat the oven to 220 degrees and heat the baking sheet in the oven. When the vegetables are ready, pour in the wine and cook over low heat for 5-7 minutes until the wine has completely evaporated. Sprinkle with salt and pepper, remove from heat, add shrimp, thyme and set aside.

Heat the oil in a frying pan large enough to hold the fish fillets. When the oil begins to sizzle, place the fillet skin side down and keep in the pan for about three minutes.

Remove the baking sheet from the oven and grease with a little oil. Lay the fillet on a baking sheet skin side down, starting with the tail. Then we lay the filling, and the second layer of the fillet skin up. Tie the twine around the fish and place back in the oven for 10 minutes.

We take it out of the oven, shift the fish onto a dish and cut off the twine - the dish is ready.

Trout stuffed with mushrooms

Ingredients:

Trout (weighing approx. 2 kg) 1 piece
Bulb 1 pc
Sweet pepper 1 pc
Mushrooms any 200 g
Cream 100 ml
Ginger piece approx. 5 cm(optional)
Garlic 2 tooth
Lemon 1 pc
Vegetable oil
Salt pepper

Cooking:

Clean the fish, gut, cut off the fins. The head can be left, but the gills must be removed. Remove the backbone, leaving the skin intact on the back. Leave the tail (optional). Salt and pepper the inside of the fish.

FILLING: In vegetable oil, fry the onion cut into half rings, add mushrooms, evaporate excess moisture. Add chopped peppers, fry. Add chopped garlic and mushrooms. Pour in the cream, heat until thickened, salt.

Put lemon slices on a baking sheet, neither fish, put the filling on one part of which, cover with the second part. Lubricate the fish with a thin layer of vegetable oil, make cuts. Bake for about 1 hour in an oven heated to 200 ° C. Transfer the finished trout to a large oval plate, decorate

lemon and fresh herbs.

Small trout stuffed with mushrooms and spinach

Ingredients for 6 servings

6 pcs. trout (250-300 g each)
500 g spinach
250 g champignons
1 onion (or 1 leek)
2 garlic cloves
50 g butter
Salt pepper

Cooking:

Gut the trout without damaging the skin, remove the spine, leaving the head, fins and tail.

Blanch the spinach in salted water for 2-3 minutes, put it in a colander, pour over with cold water, squeeze well and chop lightly, chopping with a knife. butter sauté finely chopped onion (or thinly sliced leeks). Add sliced champignons, salt, sauté until the liquid evaporates.

Add spinach and chopped garlic to the mushrooms, mix. Check for salt and pepper. Stuff the fish with the mixture, place it on a baking sheet covered with tracing paper. Sprinkle the trout with olive oil, bake in an oven preheated to 200 ° for 12-15 minutes.

Salmon stuffed with shrimp and cheese

Ingredients

salmon weighing 1.5.kg
300 gr shrimp
200 gr cheese
1 bulb
1 lemon

We buy salmon, preferably not ice cream. We clean it, gut it, cut off the head and tail. We cut out the bones and the backbone with a very sharp knife, remove the fins. Mix the boiled, peeled shrimps with grated cheese and finely chopped onion. Salt, pepper and stir.

We spread the filling in the fish belly and sew it up or pull it with twine. Top the fish with lemon juice from 1 lemon or cut into circles and spread on top of the abdomen.

We bake fish on foil at a temperature of 200 degrees, after the appearance golden brown reduce to 160 and bake until tender. Serve stuffed salmon necessary, cut into portions.

stuffed salmon

Ingredients for 8 servings:

salmon, or other red fish 1 piece (1.5-2 kg)
lemon 2 pcs
parsley 100 gr
tarragon 100 gr
butter 100 gr
finely chopped almonds 200 gr
salt, freshly ground pepper to taste
butter for frying 30 gr

Cooking

Preheat oven to 180°. Rinse the salmon carcass, cut along the ridge, remove the ridge and bones from both halves of the fillet. Pour boiling water over the lemons, wipe dry, remove the peel from both lemons and chop finely. Squeeze juice from one lemon. Set aside a few sprigs of parsley and tarragon for later garnish. Wash the main part of the greens, shake dry, pluck the leaves and chop finely.

Melt and pour 100 g of butter into a bowl, add lemon zest, lemon juice, almonds, chopped herbs, salt and pepper. Line one half of the salmon fillet on the inside with the resulting filler, put the second half of the salmon on top.

Tie both halves with kitchen string. Bake in the oven for 30-35 minutes. Fry the remaining almonds in butter until brown. When the salmon is ready, take it out of the oven, transfer it to a dish lined with herbs, remove the scourge, sprinkle with roasted almonds and serve.

Trout stuffed with prunes and rice

Ingredients:

1 large river trout
1 hard boiled egg
100 g pitted prunes
5 tbsp boiled rice salt
ground black pepper
1 tbsp butter
1-2 tbsp vegetable oil

Cooking:

Peel the trout, gut it, rinse well inside and out. Finely chop the egg.
Wash prunes, pour hot water for 15-20 minutes, then squeeze lightly and chop finely.
Mix rice, egg and prunes in a bowl, salt and pepper to taste.
Lightly rub the fish inside and out with salt. Melt the butter, brush the trout thoroughly with it. Stuff the belly with cooked minced meat, sew it up with kitchen string or fasten it with toothpicks.
Grease a baking sheet vegetable oil, put the fish on it. Bake in an oven preheated to 200 ° C for 45-50 minutes. Before serving, remove the cooking string or toothpicks.

Fish is a dietary product, rich in vitamins and microelements, which is suitable for gourmets who care about their health. Stuffed fish in the oven will decorate the festive table and fit into the daily menu. Baked in the oven, it keeps beneficial features, it cooks quickly, even a novice hostess can stuff and bake a dish, and our recipes with photos will help with this.

How to choose a fish

It's no secret that seafood is a perishable product. Therefore, it is extremely important to take a responsible approach to the choice of seafood if you decide to arrange a fish day.

The main guideline when choosing will be the sense of smell. fresh product will not have a pronounced smell, you can only feel the smell of the sea and mud. If the fish is stale on the counter, then its aroma will be more saturated.

Next, pay attention to the tail. If it is dry and brittle, then this is a clear sign of stale goods. In addition, the fish should have moist and shiny scales. If it is dry, brittle or cracked, then it should not be purchased and prepared from such a product.

Also important are the eyes and gills. The former should be convex and transparent, while the latter should be pink or bright red. Stale fish have cloudy eyes and gray gills.

It is a little more difficult to choose frozen fish, here you will have to fully rely on the integrity of the seller. However, if the store or supermarket is checked and does not fail with the quality of other products, then it is quite possible to purchase a frozen product, although there will be much less benefit from it.

Cooking red fish

Red fish has always been considered a delicacy, so it will perfectly complement any holiday table. And stuffed with vegetables will turn out juicy and healthy, and even children will like it, since it practically does not contain bones. It is very important to purchase large fish so that it is easier to fill it. However, with proper culinary skills, you can cope with a sea or river inhabitant of almost any size.

You will need:

red fish (trout, salmon or pink salmon) - 2 kg;
lemon - 1 piece;
medium-sized carrots - 2 pieces;
white onion - 2 pieces;
dill, parsley - 2 branches each;
salt - to taste;
sour cream or mayonnaise - for decoration.

Cooking:

Thoroughly clean the fish from the insides and remove the scales, cut off the fins from the peritoneum. Leave the head for a more effective presentation or remove it.
Peel the carrots and onions and cut into small half rings.
Finely chop the greens.
To make red fish stuffed with vegetables tender and juicy, it must first be marinated. To do this, place the whole trout or salmon in a bowl, pour over the juice of half a lemon and sprinkle with salt. Then leave to marinate for 1.5 hours.
The pickled carcass should be laid out on a baking sheet covered with foil. Place onions, carrots and herbs in the abdomen, salt to taste, then close it. This is where toothpicks come in handy.
The remaining half of the lemon must be cut into thin slices and put on top of the carcass.
After that, it should be wrapped tightly with foil and placed in the oven for 50 minutes at a temperature of 200 degrees.

Before serving with red fish, lemon slices should be removed, since the citrus has already given up all the juice and no longer carries any taste in itself. The carcass can be completely transferred to a large dish and garnished with a net with mayonnaise or sour cream, or divided into portions.

Liked a fish dish? Try the bird! will not leave anyone indifferent.

Stuffed Mackerel

A little more budgetary, but no less tasty and healthy dish can become mackerel in the oven. Fish baked in foil will be juicy and soft, it will be an excellent main dish for every day. The recipe often has variations. One of the most versatile is baking with potatoes, melted cheese and aromatic spices.

You will need:

medium-sized mackerel carcass - 1 piece;
boiled potatoes - 1 piece;
processed cheese - 100 g;
mayonnaise - 1 tablespoon;
oil (sunflower or olive) - 1 tablespoon;
spices (hops-suneli, mixture for fish) - to taste;
salt - to taste.

Cooking

To begin with, the fish should be prepared - cleaned of the insides and scales, remove the head and fins. You also need to carefully remove the spine. To do this, just press a little on it from above.
Next, the carcass should be sprinkled with salt and spices and greased with mayonnaise.
Peel and grate the boiled potatoes, then place inside the mackerel.
Melted cheese also needs to be rubbed and laid on top of the potatoes. To make it easier to grate, you can put it in the freezer for a few minutes.
Now the mackerel needs to be carefully closed and placed on a piece of foil, which must first be oiled.
Wrap the fish tightly in foil.
Then place in an oven preheated to 200 degrees for about 25 - 30 minutes.
Then carefully transfer the carcass to a separate dish. Garnish with sour cream if desired.

Stuffed with buckwheat

Buckwheat is an integral part of traditional Russian cuisine, so there are recipes on how to use it to cook fish in the oven.

You will need:

whole carcass of fish - 3 kg;
onion - 2 pieces;
sour cream - 100 g;
champignons - 300 g;
hard cheese - 100 g;
green pea- 1 bank;
buckwheat - 2 cups;
salt, pepper, spices - to taste.

Cooking

The carcass must be cleaned, cut off the head, fins, separate the backbone and remove small bones.
Next, open the workpiece, salt and pepper to taste. You can also add fish spices.
Green peas are laid out next. You should not lay out the whole jar at once, just sprinkle the dish.
To prepare the filling, you need to boil buckwheat.
Next, finely chop the mushrooms and fry with onions.
Cheese grate on a fine grater. Add 2 eggs, fried mushrooms with onions, buckwheat to it. Mix it all thoroughly. Add salt and pepper to taste.
Then put the filling on the carcass and carefully sew up the abdomen.
Put baking paper on a baking sheet and put the fish there.
Lubricate the carcass with sour cream and bake for 40 minutes at a temperature of 170 degrees.
Cool slightly before serving and remove seams. You can decorate with a net of sour cream or mayonnaise or sprinkle the dish with sesame seeds.

One of the variations of this recipe can be rice filling. To do this, it is enough to replace buckwheat with rice. This is suitable for more oily fish, as the rice will absorb the excess.