A fish is a very useful product containing important trace elements for the human body. It is often advised to add it to the diet. Baked red fish in foil turns out, moreover, especially tasty. It can be baked separately, or it can be wrapped in foil along with potatoes, vegetables, rice or any other popular side dish.

How to cook delicious and healthy red fish in the oven? We recommend that you do this in just 39 minutes using a very simple recipe.

Ingredients:

red fish - 600 grams;
onions - 1 piece;
seasoning for fish (Italian herbs are often used);
a mixture of peppers;
salt to taste;
lemon - 1 piece;
greens (of your choice).

Preparation:

cut the fish into portioned pieces;

salt, grate with seasoning, pepper;

leave the prepared fish in the container for 15-20 minutes;

put lemon cut into thin slices on food foil;

cut the onion into half rings and fold over the lemon in a second layer;

put the pieces of fish on the resulting layers;

wrap the foil hermetically - this is necessary so that the juice does not leak out during cooking;

put the fish on a baking sheet in an oven preheated to 250 degrees. 20-30 minutes - and the fish is ready.

How to cook red fish in the oven. Step-by-step recipe with a photo of cooking salmon baked in foil:

It remains to remove the finished dish from the oven and unfold the foil. After the fish is laid out on the plates, it must be poured with the remaining foil juice and decorated with any greens. Parsley or dill are best suited for this. Some people add ground black pepper. Potatoes or rice are great as a side dish.

How to cook fish in the oven

Ingredients:

• two fish;
• carrots - 1 piece;
• onions - 1 piece;
• sour cream;
• spices (black peppercorns, bay leaves and coriander) and salt to taste.

The secret of how you can cook any fish deliciously lies in the foil, which does not allow the juice to flow out.

Preparation:

the onion is best cut into rings and put on foil, pre-oiled with vegetable oil;

rub the fish with salt and brush with mayonnaise or sour cream. See for taste;

put the fish on the onion cut into half rings and sprinkle with spices;

cut the carrots into strips or thin circles and place them on the fish;

you can sprinkle the fish with lemon juice;

add a little water if the fish is lean;

wrap the fish carefully and tightly in foil, leaving some free space.

This will prevent fish or vegetables from sticking to the foil. The tightness of the foil is necessary so that the resulting juice during cooking does not flow out;
put the fish wrapped in foil for 30-40 minutes in a preheated oven to 180-200 degrees.
Now you know how to properly cook fish in the oven. It can be served with your favorite side dish. These can be vegetables, rice, or potatoes. Remember to sprinkle the remaining juice in the foil over the fish before serving.

HOW TO PROPERLY COOK BAKED FISH IN FOIL

If you want to bake juicy, aromatic and tender fish, you need to know a simple recipe for cooking fish in foil with spices, herbs and vegetables. Fish baked in foil cannot be spoiled or overdried - in any case, it is quite difficult to do this. In this way, it is cooked not only in the oven, but also on coals. This becomes relevant in the summer. Fish baked on charcoal or in the oven always delights guests, especially at picnics.

Any fish can be baked in foil - sea and river, whole or in pieces. It is only important to know some secrets.

fatty fish must be marinated in soy sauce or with lemon and spices before baking. Italian herbs are recommended as seasonings;

sea ​​fish can be baked without defrosting. the best option, of course, is always fresh fish;

an excellent side dish for baked fish in foil will be vegetables baked with it;

the foil should not squeeze fish and food baked with it. It is necessary to wrap the fish with foil very tightly so as not to allow the juice formed during the cooking process to leak out;

ALSO FIND OUT ...

Fish is nutritious and beautiful in any form. The variety of possibilities to create dishes from it is enormous in the culinary sense. The fish may not even be guessed on the plate, but resemble a completely different product.

Usually, its preparation does not take much effort, but it requires a non-standard attitude towards oneself, respecting the proportions of spices, marinade, sauce, and also having a good mood during the cooking process.

Universal dish - fish baked in foil in the oven

So, today fish baked in foil in the oven came under our close attention. We will analyze which fish is best for baking and reveal some secrets.

Choosing fish for baking is easy

What kind of fish to choose for baking is the most important question. When baked in foil in the oven, the leading tastes are crucian carp, cod, sole and perch, mackerel, trout, carp, halibut.

This does not mean that other fish are not very suitable for baking, but the dishes of the listed species are the most fragrant, expressive and tasty.

For a dish to turn out well, you must carefully choose the main ingredient. When buying fish, you need to look at its freshness. It is easy to tell by the color and shine of the scales, it should be smooth and bright. The eyes of a fish that has just swam just recently are transparent, and the meat should smell good.

Spoiled fish will immediately be given away by a swollen abdomen. In general, to be sure of the freshness of the product, it is better to choose live fish, and if this is not possible, then this must be done carefully.

There is no single rule on how to bake this or that fish. You can choose a whole fish or a headless carcass. Perhaps the best specimen will be the one with fewer bones, but you can also choose fillets.

Universal recipe-lifesaver

A reliable recipe suitable for all types of fish is simple. It won't take long, but the result will be amazing.

This dish can be served as a regular family dinner, or it can be a great alternative to a dinner party. So, a simple recipe for 2 persons includes:

• One carcass of any fish;
• Onion (small head);
• 3 pinches of salt;
• One pinch each of basil, tarragon, thyme and white pepper;
• Half one lemon;
• 1 tbsp. l. sunflower oil;
• Dill or rosemary sprigs;
• Baking foil.

Before baking the fish in the oven in foil, it must be washed, removed from the entrails, dried with a towel, and the oven heated to 200 ° C. Next, it is necessary to coat the fish with salt and spices from the inside, and exclusively with spices on the outside.

Cut the peeled onion into half rings, cut the lemon into circles, wash the dill (rosemary).

Put onions, a sprig of rosemary, dill and a few slices of sour fruit in the fish.

Grease the foil with oil. Wrap the fish in it, putting the remaining lemon wedges with onions on top and sprinkle with spices. It is necessary to make sure that the foil tightly covers the dish, then the juice will remain inside.

Bake the fish for about 30 minutes, but the time may vary depending on the type and weight of the fish.

This dish goes well with any vegetable side dish.

Mackerel in foil in the oven: what could be simpler?

Mackerel is a product that is basically impossible to spoil. Using a variety of spices and vegetables, each time you can get a new dish that will taste good even when cold.

For a juicy fish for 2 persons you will need:

• One mackerel;
• 6 pinches of salt;
• 2 pinches of basil, a mixture of peppers, tarragon, coriander seeds;
• Small onion;
• One large carrot;
• Two potatoes;
• 20 ml of vegetable oil;
• Baking foil.

Mackerel must be prepared, it must be cleaned of entrails, gills (if the fish is whole), washed. Rub the fish with all the spices.

Peel the vegetables and cut the carrots into slices, the potatoes into slices, and the onion into half rings. Spread the foil on a baking sheet, grease with oil. Put the carrots and potatoes on a sheet of foil, put mackerel on top of the vegetables, inside which is the onion.

Wrap the fish in a sheet of foil so that all the juice does not flow out and put in an oven preheated to 200 ° C for 30-40 minutes. Serve the baked mackerel on a plate.

Pike perch in the oven is a gorgeous dish

Zander is truly a royal fish. It is considered dietary, contains a lot of nutrients and substances.

This freshwater fish can be a complementary food even for babies, because it is hypoallergenic.

Pike perch can be cooked in different ways, but its best qualities are manifested precisely in the baked form.

To prepare a delicious dish for 4 persons, you need:

• Whole pike perch (1 kg);
• One lemon;
• 50 gr. mayonnaise sauce;
• 100 g sour cream;
• 200 gr. cheese;
• Two onions;
• Salt and pepper to taste;
• Sunflower oil - 2 tbsp l .;
• A bunch of parsley;
• Baking foil.

Before cooking, you need to clean the zander from scales, entrails, fins, and wash it. Make transverse cuts on the pike perch.

Season the fish with spices on the outside and on the inside, while not overdoing it with the amount of salt. Peeled onions should be chopped into thick rings.

Squeeze the juice out of half of the lemon, season the fish with it, cut the other half into half rings. Mix mayonnaise and sour cream, grate cheese.

Put some of the onion and lemon inside the pike perch. Insert the remaining onion rings into the cuts, coat the whole fish with the sour cream-mayonnaise mixture and let it brew for a few minutes.

Put pike perch on oiled foil and place in an oven preheated to 220 ° C for about 30 minutes. After that, take out the fish and, opening the foil, sprinkle the dish with cheese.

Return the pike perch back to the oven for another 10 minutes to melt the cheese. Serve whole baked fish in foil, garnish with parsley sprigs.

Such a dish will be a wonderful decoration for a gala evening, because it not only looks rich, but also has a delicate taste.

In the next video, you will learn how to deliciously bake bream in foil:

Red fish as an object of attention of culinary specialists

Red fish will always be the perfect dish. She is quick and incredibly easy to prepare, her appearance, together with the smell, will make guests salivate from the doorway.

You can choose absolutely any fish, guided solely by your preferences. Trout, salmon, pink salmon or chum salmon will become a real delicacy both whole and cooked in pieces.

So, any housewife can bake red fish in the oven in foil. To prepare a juicy dish for 4 persons, you must:

• 4 steaks of red fish;
• 2 tbsp. l. butter;
• 1 lime;
• Salt, spices for fish - to taste;
• Foil.

Wash and dry the fish with a towel. Brush the steaks with salt and spices and leave to marinate for half an hour. Preheat the oven to 200 ° C.

Cut the foil into 4 squares, each of which should be at least 3 times larger than a piece of fish. Put slices of butter and a fish steak on the foil, and grind the butter on top too.

Wrap the steaks tightly in foil and place on a baking sheet in the oven for 15-20 minutes. After cooking, pour over the steaks with lime juice and serve.

The catch of river fish also has the right to be baked.

River fish is a special topic. Not everyone likes it due to the presence of many seeds, but its unique taste cannot be compared with any other product.

The sweet taste gives an incredible effect. This fish goes well with vegetables, garlic and herbs. Pike, bream, carp, catfish and other river fish cooked in the oven and wrapped in foil will be incredibly useful.

To prepare a meal for 2 persons, you must take:

• 1 kg of pike;
• 2 small onions;
• 1 carrot;
• Salt and pepper to taste;
• 4 cloves of garlic;
• 200 gr. sour cream;
• A sprig of rosemary;
• 20 gr. butter;
• Foil.

Wash the pike, get rid of entrails and fins. Rub the fish with pepper and salt. Peel the vegetables and cut the onion into half rings, and the carrots into cubes.

Peel the garlic, chop finely, add to the sour cream. Put a pike on a sheet of foil, and rub oil under it.

Pour the pike with the sauce, grind on top with onions, carrots and put the rosemary.

Bake river fish in foil in an oven preheated to 180-200 ° C for about 25 minutes.

After this time, open the foil and bake the pike for about 10 minutes, so that a beautiful crust appears, and then you can treat yourself to it.

Baked pike meat becomes very soft and aromatic.

Well, where can we do without carp? Here is a video recipe for preparing it for the holiday:

Alaska pollock baked without foil is a guarantee of an appetizing crust

The fish can be cooked in the oven without foil. Any of its varieties will go well with vegetables, mushrooms, herbs and even berries.

Such a dish is suitable for the whole family, and cooking it is as easy as shelling pears.

For example, you can cook pollock with different vegetables in the oven.

For 4 persons to prepare pollock you will need:

Let's consider in detail how to bake pollock fish in the oven without foil. First, the carcass needs to be washed, cut off the fins, cut into pieces.

Cut onions into rings, carrots into slices, champignons into slices. Cheese - grated. Finely chop the greens.

Put a piece of butter in each pot. Then lay onions, carrots, pollock, mushrooms in layers. Smear all layers a little with sour cream, and sprinkle a layer of fish with salt and pepper.

Pour boiling water into each pot and sprinkle with grated cheese. Place the pots, covered with lids, in the oven for 30-40 minutes. Serve, garnish with chopped herbs.

Of course, there are plenty of fish dishes. How about delicious fish bites in a crispy batter? Several delicious recipes for fish in batter. Great appetizer!

Read about how else to cook delicious pollock here. All methods are easy and simple!

Many are now worried about the same question - how to lose weight correctly? In this article, you will find out the answer!

• To prepare a delicious dish, it is better to choose fresh fish. If only a frozen product is available, then it should be defrosted, covered with cling film, then the necessary moisture will remain;
• The fish must be well cleaned of scales, gills and entrails, cut off the fins;
• Red fish goes well with lemon, but loses color from it. It is better to pour juice over a ready-made dish;
• It is better not to season fatty fish with sauces based on mayonnaise or sour cream, the juiciness of the meat will be at its best;
• Absolutely all vegetables, spices and herbs are suitable for fish, so you can safely experiment;
• It often happens that housewives do not know how long to bake fish in the oven in foil. But everything is simple here. This product prepares quickly. Estimated time varies from 20 to 40 minutes, depending on the complexity of the dish and additional ingredients.

It is not necessary to cook food with knowledge of all the nuances of cooking, it is enough to connect your imagination and be in a great mood, then the dish will turn out incredible.

And now for your attention a video recipe for baked gilthead with vegetables. Try it and you will be surprised how varied the fish dishes are in taste!

How to quickly and deliciously cook fish in the oven

Fish in the oven is cooked 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.

Fish in the oven: a simple and quick recipe

In order to cook fish in the oven with a minimum amount of time, you will need:

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

So, already peeled fish should be put 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 the fish abundantly and set aside for 10-15 minutes. Meanwhile, cut the potatoes into halves or quarters, and cut the onions into rings.

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

Next, load everything that happened into the oven, preheated, and leave 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, and medium-sized mullet are suitable. Bighead can also be cooked with this recipe, but it will require a little more coating because its meat is drier.

Beshbarmak: recipe for cooking
is in the publication of our site.

Oven-baked turkey is included in this recipe.

From here you can get recipes for making Napoleon cake.

The 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 give off a lot of tasty juice, which can be effectively used by putting raw buckwheat in foil or stuffing fish with it.

First, the carcass is cleaned of entrails and gills. It needs to be rubbed with salt and spices, and while it is marinated for about 10-20 minutes, you can tackle the vegetable pillow. To do this, take carrots and cut them 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 is baked and soaked in fish juice, is laid out on plates and pieces of fish with a pillow of carrots and onions to it.

Red fish in a creamy sauce in the oven

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

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

The baking sheet is greased with butter. The fish is cut into pieces across the carcass and sprinkled with spices before placing in a 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 crusty, after which you can take out and serve.

Fish fillet with vegetables in the sleeve in the oven

Sleeve cooking is somewhat similar to foil cooking. There is no particular difference between them, except, perhaps, the volume, but although the sleeve is limited, they are of different sizes. In this case, you can use absolutely any carcass, since it is the fillet that is needed.

For baking you will need:

First, the marinade is prepared: salt and spices are mixed in lemon juice. Of the latter, you can use a lot: nutmeg, rosemary and thyme, and mixtures of French herbs, curries, saffron or turmeric are also suitable.

Fillets are either cut from fish carcasses, or ready-made is used. Pour it over with marinade and leave to infuse for 15 minutes.

Next, you need to cut medium-sized carrots into cubes, pepper into long slices, tomatoes and onions into rings, and add the green beans as they are and mix with sour cream. All this fits to the sleeve - first a fish, then 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 kind of side dish.

How to bake fish and chips in the oven

About baking fish and potatoes according to a simple recipe was written at the beginning of the article. Now we will describe several more complicated and somewhat longer cooking times.

Cut the potatoes into slices of small thickness, cut the onions into rings. Onions are laid out first in a baking sheet, followed by potatoes, it needs to be salted.

A fish is laid out on a pillow of potatoes, cut into portions, 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, and so as to completely cover everything laid out on a baking sheet.

Another cooking option is to add a few other ingredients besides potatoes, and pre-fry the fish before baking.

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

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

It is better to grate the cheese immediately over the baking sheet, otherwise the grated cheese will soften a little in the warmth of the room and it will not crumble and crumple well. Next, the baking sheet is placed in the oven for 25 minutes at 200 ◦ C.

Oven baked stuffed fish

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, and the pectoral and pelvic fins must be cut off. 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 giblets, and the skin is pried with fingers in a circle of cut, and then the stocking is removed from the carcass, and in front of the tail it is cut off from the skinless side, so that the skin stocking is with tail and whole.

The body of the silver carp is such that there is no need to cut off the fins from it, violating the integrity of the skin, therefore nothing needs to be sewn up. The gills should be cut out from the head and rinsed 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, is well kneaded and skipped one more time. Salt the minced meat and add spices.

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

The fish must be fresh. It is necessary to clean it so that no excess scales remain. With regard to the recipes given, it should be noted that, depending on the size of the fish and its quantity in sliced ​​form, the cooking time in the oven increases slightly.

Fatty fish are good for baking with anything like cereals, vegetables, etc. whereas breeds with drier meat are best stuffed or baked with various sauces.

The use of seasoning with fish is very popular, and there are many varieties that are suitable for this wonderful alternative to meat. There are a large number of ready-made seasoning mixtures for baking fish on the market.

With regards to the temperature in the oven, it should be between 180 and 200 ◦ C, depending on what foods accompany the fish and what the thickness of the pieces is. And be sure to preheat the oven in advance so that you can put the baking sheet in hot air and not waste time. When cooking fish in the oven, you should not open it more than the cooking technique requires.

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

Fish baked in the oven is one of the simplest dishes: peeled, salted, pepper and sent to the oven, making sure it doesn't dry out.

Since fish in the oven is not only simple, but also very tasty, you must be able to cook it. So let's bake the fish in the foil oven right now, making it more complicated with traditional and original flavors.

WHAT IS HERE?

• Fish baked in foil with avocado sauce recipe with step by step photos
• Baked fish in a sleeve with ginger (freshwater)
• The original recipe for baked fish with salt crust
• Oven-baked stuffed fish (with mushrooms)

All recipes are about baking fish in the oven as a whole, this unites them. In a 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 “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 consistency.

If you want a nice, appetizing crust, open the foil and sleeve a few minutes until 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 cooked avocado and tomato sauce for fish.

Ingredients for the recipe

• fish - 500 grams
• fresh thyme - 1 tbsp spoonful of leaves
• dill - a few branches
• bay leaf - 1
• salt, pepper mixture - to your taste
• coriander - 1 tsp
• 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. It is up to you to remove or leave your head.

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

Lay the fish, put a circle of lemon in the abdomen, and on top repeat the bottom laying: lemon and dill sprigs (you can no longer put the bay leaf).

Wrap the foil, lifting and constructing what looks like 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.

An original sauce for any baked fish recipe

Peel and punch 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 the garlic squeezed through a press and salt to taste, stir.

The fish is delicious both hot and cold.

When served with sauce, it does not need any additions. But, if you choose to serve with a side dish, cook 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 of river fish (mud).

For 1 kg of fish, take about 4 cm fresh ginger and 2 tbsp. tablespoons of sour cream. Peel and slice the ginger.

Dry the prepared fish and rub with salt, put ginger inside.
Spread sour cream on all sides. Wrap it in foil (you can in the sleeve, then 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 (remove from the sleeve)

In a 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. Foil in this case is redundant, it is used only as a "bedding". For cooking, take whole fish, coarse salt (preferably sea salt) 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. Whisk the whites lightly and combine with the salt and zest. Let it stand for a while. Place foil on a baking sheet and spread an even layer of half of the salt paste over it. Place the fish on top, covering it with the other half of the salt.

Bake small fish for 20 minutes, large fish for about 40 minutes in an oven preheated to 200 t. Then free the finished fish from the salt cap - knock with a heavy knife handle and the crust will break.

Oven-baked stuffed fish

In fact, 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, for example, buckwheat porridge, potatoes and other vegetables, eggs, onions, nuts, fennel, mushrooms, cheese, and minced fish, and even cranberries are perfect - in general, you can list for a long time. But it is better to cook it once, for example, with mushrooms.

With mushrooms

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 the mushrooms and onions in butter. Remove the skin from the tomato and chop it finely, put it on top of the mushrooms. Add finely chopped dill to this. Simmer for 10 minutes.

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

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

Step by step recipe

This fish will be well served with deep-fried potatoes or hot mashed potatoes.

Fish baked with vegetables is prepared as follows:

Step 2. In a small skillet, heat 20 grams of olive oil, add chopped onions, olives cut into rings, fry until caramelized.

Step 3. Add finely chopped tomatoes to the same pan, season with spices to your liking.

Step 4. Rinse the fillet, dry well with paper towels. Before placing the fish pieces in the mold, you can roll them in flour.

Step 5. Put the fish skin side down on vegetables, sprinkle with oil on top.

Step 6. Bake in the oven without covering with foil or a lid. The fish should cook in 15 minutes. Sprinkle it with finely chopped parsley leaves or other herbs of your choice and serve.

Fish baked in foil with vegetables

A good helper for a novice culinary specialist is foil. Everybody succeeds in vegetables and fish cooked in foil. The main thing is to keep track of the cooking time and temperature.

You will need:

• 1 bell pepper (any color except green);
• fish (such as asp) weighing about 2.5 kg;
• celery - 3 stalks;
• thyme;
• 2 onions;
• lemon;
• 60 g of refined olive oil;
• 70 ml of balsamic vinegar;
• 1 hot pepper (green);
• garlic - 5 cloves;
• 3 tomatoes.

The cooking time will be: 1 hour 20 minutes. There are 210 kcal per person.

Preparation:

Step 1. Pour vinegar into a small container, put on low heat, boil until the balsamic vinegar is boiled down. As soon as it acquires the consistency of honey, turn it off immediately.

Step 2. Peel the onion, garlic cloves, hot peppers, celery stalks and lemon, rinse with water. Let the garlic remain in the cloves, and divide the onions into eight parts, cut the pepper into two halves, chop the celery stalks and lemon into large cubes. Wash the bell peppers and cut into strips.

Step 3. Prepare the fish: clean, cut out the fins, remove the gills. Make an incision in the abdomen and remove the entrails from the fish. Rinse well outside and inside, dry with paper towels, then rub the carcass with salt.

Step 4. Place a sheet of cooking paper on a baking sheet. Place the fish on a baking sheet, the incision should be at the bottom. Take a cooking brush and coat the fish with boiled balsamic vinegar on all sides. Repeat the procedure again, but after 5 minutes. Repeat until the "lubrication" ends.

Step 5. Place all chopped vegetables in a cup, season with salt and olive oil, and stir. Place on a baking sheet next to the fish.

Step 6. Rinse the thyme sprigs, chop and sprinkle the fish and vegetables with them. Tighten the baking sheet with foil, put it in the hot oven. Bake for 55 minutes. Remove the foil 10 minutes before the end of cooking so that the fish acquires a golden hue.

Salmon in the sleeve

We offer to cook salmon in the culinary sleeve. We do this: put the prepared vegetables and fish in the sleeve, twist the ends. And then we put it in the oven for half an hour.

Required products:

• 3 small carrots;
• 100 grams of olives (pitted);
• salmon fillet - 0.8 kg;
• 1 fennel
• lemon (zest and juice);
• a couple of peeled garlic cloves;
• 30 g of peasant oil;
• 6 tubers of young potatoes;
• 60 g of unrefined oil (preferably olive oil).

It will take 35 minutes to cook the fish. The calculation is made for 4 servings, each serving 400 kcal.

Preparation:

Step 1. Cut the fillet into 4 equal pieces, rub with salt and pepper. Cut the fennel into thin slices, chop the carrots and onions into thick circles.

Step 3. Boil all vegetables in boiling salted water. Immerse them in water separately, holding time about two minutes. To dry the vegetables, put them in a colander, sieve or on paper towels.

Step 2. Chop the peeled garlic cloves, combine in a bowl with butter, put the potatoes in the butter and mix well.

Step 3. In another cup, combine carrots, zest, fennel, olives, season to your liking.

Step 4. Take a culinary sleeve of the required size, put the potatoes in the center, fillets on it, vegetables on top. Sprinkle with lemon juice, put in peasant oil and close the sleeve tightly, twisting its ends. Cook for 25-30 minutes in a hot oven. Serve immediately.

Baked fish with vegetables

We suggest using fresh spinach and herbs in full. A healthy and light vegetable coat is obtained from these vegetables.

You will need:

• 450 g fresh spinach;
• pesto (sauce) - 30 grams;
• sea ​​salt;
• 2 fillets of white fish weighing 300 grams;
• 1 teaspoon olive oil
• 3 long tomatoes;
• 2 tbsp. tablespoons of butter.

Cooking will take 1 hour and 30 minutes. The dish is designed for 2 servings, each serving 389 kcal.

How to cook:

1. Rinse the spinach, dry and chop coarsely. Cut the tomatoes into thick slices;
2. Heat oil in a skillet with a thick bottom. Fry fish fillets on it, only on one side. Then turn the pieces over and place on each pesto sauce;
3. Put tomato slices on the fish, sprinkle them with olive oil, chopped spinach and butter crumbs on top, pour in a little water. Place the lid on the skillet. First simmer for 3 minutes on medium heat, then reduce it and continue cooking for another 15 minutes. Top up with a little water if necessary. Salt the already cooked vegetable coat.

Pink salmon with mixed vegetables in a slow cooker

It's good to experiment with pink salmon by cooking it with vegetables in a slow cooker.

Required:

• 0.4 kg of pink salmon;
• 1 onion, peeled;
• 60 grams of tomato paste;
• 2 red tomatoes;
• 2 pinches of paprika;
• salt, it is better to exclude.

In total, it will take 35 minutes to cook. There are only 107.3 kcal per 100 grams.

How to cook pink salmon baked with vegetables:

1. Divide the pieces of pink salmon into 2 parts, remove the bones from them;
2. To prepare the sauce, you need an onion, a clove of garlic, peel, chop. Put them out in a little water. Put tomato paste, salt, pepper, paprika into this liquid. Boil for 2 minutes;
3. Put pieces of pink salmon in a multicooker bowl, circles of tomatoes on top and pour over everything with sauce. Select the required cooking mode and time.

Salmon with broccoli

This recipe will make a very tender fish. Do not bake it with a lot of vegetables, just take only broccoli and make mashed potatoes from it. Put on a plate next to the fish, it will look very nice.

You will need:

• disassembled into broccoli inflorescences - 300 grams;
• salmon - 300 grams;
• half a lemon;
• 40 ml cream;
• 2 pinches of sesame seeds;
• add salt and pepper to taste;
• rosemary - 1 sprig.

It will take 35 minutes to cook. Only one serving: 310 kcal.

How to cook fish:

Step 1. Fold broccoli inflorescences in a multicooker bowl, steam.

Step 2. Divide the salmon into equal portions. Season each with salt, black pepper, top with a slice of lemon, a sprig of rosemary, drizzle with refined oil and wrap in two layers of universal foil.

Step 3. Bake the salmon in the oven or slow cooker. if in the oven, then 25 minutes is enough, the temperature is not higher than 180 degrees.

Step 5. Make mashed broccoli, add cream, a little salt and beat well again.

Step 6. Unfold the finished salmon, put on a plate, leave the lemon and herbs. Put mashed potatoes nearby, sprinkle with sesame seeds on top.

Cooking Tips

1. To prepare a dish with spinach, you can use not only fresh, but also frozen spinach. It is sold in supermarkets all year round;
2. Try using young sorrel or beet greens instead of spinach in the summer; it will be useful to add young shoots of garlic;
3. Pollock, cod, hake, tilapia and pollock are all white fish fillets. On sale are already cut pieces, which can only be supplemented with vegetables, herbs and spices.

Bon Appetit!

I almost never met people who would not like fish. And this is no coincidence, it is not only very useful, but also very tasty. And therefore, as soon as it is not cooked, it is boiled, and steamed, and fried, and baked.

Moreover, the recipes for cooking simply cannot be counted, and everything cannot be cooked. When I started preparing for today's article, I faced the difficulty that there were so many recipes that I could not even make a choice of what to include in the article and what not.

And even if you take one of the themes like we have today - baked fish, then there are so many worthy dishes! All of them deserve the closest attention, since it is quite simple to cook with them, but everything turns out to be not just tasty, but very tasty!

Therefore, today I offer a fairly large selection of recipes, and I leave it to you to make a choice yourself. Everyone has different tastes and preferences, I will try to take them into account in today's menu.

According to this recipe, you can cook from any fish, but I suggest using pink salmon in it, it does not have a lot of bones, is not too fatty and not very expensive.

In one of my articles, I have a delicious one, with tomatoes and cheese with sour cream sauce. It is baked in the oven. The recipe was tested not only by me, but also by many of my friends. Pink salmon turns out to be tender, fragrant, not at all dry, in general - delicious.

This is one of my favorite recipes. And if I had not already described this recipe earlier, I would certainly have included it in today's selection. But there is no point in repeating, especially since if you want to familiarize yourself with it, you can simply follow the link. And today I have an equally wonderful recipe with pink salmon, which I will gladly share.

We need:

• pink salmon - 1 piece (large)
• tangerines - 3 pcs (you can oranges - 2 pcs)
• salt and ground pepper to taste
• spices - coriander, nutmeg, cardamom - 1 - 1.5 tsp
• rosemary - dried or fresh (2 sprigs or two pinches)

Preparation:

1. Clean the fish from scales and entrails, remove fins and head, dry with paper towels. Cut into slices 2.5 - 3 cm thick.

If you are using frozen pink salmon, remove it from the freezer beforehand and let it thaw at room temperature.

2. Mix all the spices. I indicated those spices that I used myself, but in general, you can use those spices that you usually use. I use this particular set on purpose, because coriander and cardamom will emphasize all the advantages of fish and make its taste more intense. Nutmeg will give a pleasant nutty flavor, and rosemary will give a light lemon note.

3. Place the fish in a bowl and sprinkle with salt and freshly ground pepper on both sides. You can also use regular, already ground pepper, but if you just ground it, it will just be an incomparable aroma!

Rub salt and pepper into the skin and inside of the fish. Do this carefully so as not to get hurt by sharp cuts from the bones.

4. Then sprinkle with spices and also rub them into the flesh of the fish. Leave for 20 minutes, so that the spices and salt and pepper marinate it.

5. I usually cook this recipe using oranges. But today I decided to make changes to the recipe and cook it with tangerines. I myself wonder what happens. I love to experiment!

6. When our fish is marinated, then put it in a baking dish. I have a small glass mold with a lid that will come in handy. If the form is without a lid, then prepare the foil, cover the form with it.

7. After the pieces of pink salmon have been packed tightly, cut two tangerines in half, set aside one half, and squeeze the juice out of the three directly onto the fish. I do it with my hands, fiddle with a juicer for a long time, and then wash it, but here everything is fast.

8. This is the second part of our marinade, so let the pink salmon stand for another 10 minutes. In the meantime, we put the oven on preheat. We will need a temperature of 210 degrees.

9. After this time, cover the form with a lid or cover with foil, pressing it tightly against the walls. Put it in the oven and bake for 20 minutes.

10. Cut the remaining tangerine into slices and another half.

11. After 20 minutes, take out the form. Opening the lid, we see that the pink salmon has turned white, has a pleasant appearance and a delicious aroma. Add flavor and lay tangerine circles on top of the fish.

12. Place the dish in the oven for another 10 minutes. Bake also with the lid closed.

13. Take out the form and let stand for 10 minutes, closed. During this time, the cooking process will still continue. We will also see that the juice is released from the fish and tangerine. We will water pink salmon with them. This will keep it dry.

14. Serve the fish with any side dish or salad, watering with juice. You can also garnish with a couple of lemon wedges as desired.

15. Eat with pleasure!

The fish is tender, not dry at all and tastes great!

By the way, I will share a secret. If there is no special time for the marinade, then cook the same way, but do not stand the time. This is perfectly acceptable, and then the cooking time will be halved.

Now there is a fast, and many people adhere to it. I already wrote, but there are no fish dishes. Although on some days fish is allowed. So this recipe, just for such a case, there is no cheese, no sour cream, no mayonnaise.

So the recipe for all occasions - you can cook it even on weekdays, even on holidays. Be sure to cook such a fish, and it will not disappoint you.

Pike perch stuffed with porcini mushrooms and baked in the oven in foil

When I manage to buy fresh pike perch, I do not particularly philosophize, I just rub it with salt, spices, pour it over with sour cream and put it in the oven for 30 minutes. But while preparing this article, I decided to stuff it with mushroom filling.

Pike perch has white, tasty, non-fatty meat, so it will go well with mushrooms. In addition, it has few small bones and can be stuffed. But in general, you can take other fish.

We need:

• pike perch - 1 piece (1 kg)
• mushrooms - 250 - 300 gr
• onions - 2 pieces
• bell pepper - 150 gr
• rosemary - 2 sprigs
• thyme - 3 - 4 branches
• salt to taste
• lemon - 1 piece
• hard cheese - 100 gr
• vegetable oil - 2 - 3 tbsp. spoons

Preparation:

1. My fish is fresh, so there is no need to defrost it, which is great. We clean it from entrails and scales. I decided to bake it with my head so that it looks beautiful on a dish, so I removed the gills and eyes, and thoroughly washed the whole carcass.

The gills must be removed without fail; when cooking, they give a bitter taste to the dish. And if you cook the fish soup from the heads, then the broth will not only taste bitter, but also become cloudy.

2. The meat of the pike is very tender and tasty, and I use wild, frozen white mushrooms, so we will not interrupt the taste and smell with unnecessary spices. We will use only rosemary, it will give a light lemon flavor, and thyme, which gives a fresh smell. For the same reason, we will not use pepper.

3. Rub the carcass with salt and sprinkle with thyme. If there are no fresh sprigs of thyme, then you can use dried thyme, it is not difficult to buy it at the present time.

4. Pour lemon juice on the carcass, both outside and inside. Let it sit and soak for 10-15 minutes.

5. In the meantime, let's get down to stuffing. To do this, cut the onion into half rings, cook mushrooms and bell peppers. Since now is not the season for either one, I will use them frozen. As I said, I have porcini mushrooms, but you can use any that you have. You can also prepare the filling with mushrooms.

Both the mushrooms and the peppers are already chopped.

6. Heat oil in a frying pan and fry the onion in it.

When it is slightly golden, add the mushrooms, you can not first defrost them. Fry everything together for 5 minutes, then add the bell pepper, and fry for another 5 minutes.

You can not use pepper in the recipe, this is one of my findings. I met once in one of the descriptions that the filling as such can be made from mushrooms and bell peppers. It would seem that products are not quite compatible, but I tried it. It turned out pretty good! Since then, I sometimes prepare such a filling, so today I decided to use it.

So decide for yourself whether to add pepper or not.

7. Let the filling cool slightly.

8. Grease a baking sheet with oil and line with foil. Grease the foil with oil. Put the fish on it and put the filling inside, stab the belly with toothpicks so that the filling does not fall out.

Do not put a lot of filling, there should be a place for both the fish and the filling itself to have a lot to increase in volume during the cooking process.

A certain amount of filling will remain, we will use it for serving.

9. On top of the stuffed carcass, put two sprigs of rosemary and two or three sprigs of thyme. Wrap the fish in foil and put in an oven preheated to 200 degrees for 25 minutes.

10. Meanwhile, put the potatoes to boil for a side dish. And also put the remaining mushroom filling on low heat again. The total heat treatment time for fresh mushrooms should be at least 20 - 25 minutes, and we fried them for only 10 minutes. Therefore, we bring the mushrooms to readiness.

11. Grate the cheese. After 25 minutes, remove the baking sheet with fish, open the foil, remove the thyme and rosemary sprigs and sprinkle with cheese on top.

At the same time, it is no longer necessary to cover with foil. Reduce the temperature in the oven to 180 degrees, and put the baking sheet in the oven again for 10 - 15 minutes so that the fish is covered with a beautiful golden brown crust.

12. Place the pike perch on a large platter, removing the toothpicks. Sprinkle with fresh herbs. On the dish, from the back side, put the boiled potatoes, from the abdomen side, the remaining mushroom filling. Decorate with tomatoes, cucumbers, fresh onions.

13. Serve, cut into pieces and enjoy. But carefully, removing all the bones.

Here, baked fish and a side dish are immediately obtained. Very convenient, satisfying and tasty!

Fish baked with potatoes and vegetables

Fish baked in the oven with potatoes is essentially an ordinary dish that is very often cooked in many homes. The cooking scheme is the same everywhere, the only difference is that in addition to potatoes, some vegetables are added somewhere, somewhere others. The filling can also differ one from one, somewhere the top layer is simply sprinkled with cheese, somewhere sour cream or creamy sauce is being prepared, and somewhere sauce.

And today I propose this option, and you can take it into service, or replace vegetables with others. But since the recipe is with potatoes, I still suggest leaving it.

We need:

• fish fillet - 1 kg
• potatoes - 1 kg
• tomatoes - 2 - 3 pieces
• mayonnaise - to taste (sour cream can be used)
• cheese - 150 - 200 gr
• spices for fish - 1 tsp
• salt, pepper - to taste
• vegetable oil - for lubricating the mold

Preparation:

1. Cut the fish fillet into small pieces. You can use any fish you like or bought for dinner. Put the fillet in a bowl, season with salt, pepper, season and stir. Let sit for a while so that salt and pepper penetrate into the pulp.

2. Peel the potatoes, cut into halves and cut into thin slices. Since the fish is baked quickly enough, it is necessary that the potatoes have time to reach readiness along with it, so you need to cut it as thin as possible.

3. Put the potatoes in a bowl, season with salt, pepper and stir.

4. Cut the tomatoes into halves and cut into the same slices as the potatoes.

5. Grease a baking dish with butter, you can use both butter and vegetable.

6. Place half of the chopped potatoes on the bottom of the dish.

7. Then lay out all the fish, spreading it evenly and neatly.

8. Tomatoes are the next layer. We spread them slightly overlapping, putting the slices on top of each other. Tomatoes should be lightly salted.

9. With the next layer, lay out the remaining potatoes, which, in turn, grease with a layer of mayonnaise, or sour cream. Determine the thickness of the layer yourself.

A thicker layer of mayonnaise is more nutritious than a smaller layer of sour cream. This is the main criterion by which you can determine the desired thickness.

10. Sprinkle with grated cheese on top.

11. Preheat the oven to 210 degrees. Cover the tin with foil to increase the baking temperature and prevent the cheese from burning. And put it in the oven for 25 - 30 minutes. During this time, the potatoes should be completely cooked.

You can get a piece from the edge and try it. If the potatoes are coarsely cut and are not yet ready, then the form must be returned back to the oven, not forgetting to cover it with foil.

12. After the allotted time, take out the form, remove the foil, reduce the temperature in the oven to 180 degrees and put it back in the oven. We need the cheese to be covered with a beautiful golden brown crust. This may take 10-15 minutes.

13. When ready, remove the baked fish and vegetables dish, cut into pieces and serve so that all layers are preserved. In this case, you can decorate the dish with herbs.

14. Eat with pleasure!

By the same principle, you can cook this dish with carrots, zucchini, onions, bell peppers.

Pollock with potatoes and Bechamel sauce

The recipe is very simple. What is captivating in it is that you do not need to buy some expensive fish for its preparation, it is proposed to cook using it from pollock fillets. Fish is inexpensive and affordable for everyone.

Note that the dish is prepared in almost the same way as the previous recipe. But only potatoes and fish are included. I mentioned this that the scheme is the same, the composition of the products is different. Well, the Bechamel sauce in various casseroles is simply an irreplaceable element.

In my opinion, this is a wonderful, incredibly simple recipe for every day. If you have never cooked fish in this way, then by all means try it, you will like it!

The only thing I would like to say about the video. The cook is probably a great professional and grates potatoes with his hands. Such a grater is very dangerous, you can get hurt very easily with it. And a special holder for vegetables is sold with it, so please use it.

Oven baked cod fillet with vegetables and nuts

An excellent recipe that I found in one of the culinary publications only last year. I tried it and everyone who ate was just overwhelmed. This is a dish that cheers you up with its appearance and, of course, incredible taste.

And we will cook it from cod - the queen of the northern seas. Cod contains just a huge amount of useful trace elements and vitamins, moreover, it contains valuable dietary protein. You will never get better from such fish, so you can eat it without restrictions.

We need:

• cod fillet on the skin - 800 gr
• tomato - 1 pc
• gherkins - 3 - 4 pieces
• walnuts - 2 tbsp spoons
• garlic - 1 clove
• dill - bunch
• parsley - 0.5 bunch
• mint - 3 sprigs
• green onion - 2 feathers
• sour cream - 0.25 tbsp
• lemon juice - 1 tbsp spoon
• olive oil - 1 tbsp spoon

For filing:

• gherkins - 15 - 20 pieces
• cranberries - Art. spoons
• parsley
• lemon

Preparation:

1. Rinse all greens and tomatoes. Place on paper towels and drain, then pat dry.

2. Chop the greens as fine as possible. Pass a clove of garlic through a press or finely chop.

3. Cut the tomato and gherkins into small cubes.

4. Grind the nuts.

5. Put all prepared ingredients in a bowl and add olive oil and lemon juice to them. Mix.

6. Grease a baking dish with oil and place the cod fillets, skin side down. Grease the pulp with sour cream and then put the mixture on it in an even layer.

The fish need not be salted, as the gherkins will give the desired taste.

7. Preheat the oven to 180 degrees, then put a baking dish with fish in it and bake for 25 minutes.

8. Put the finished fish on a large flat dish, garnish with whole gherkins, cranberries and sprigs of herbs. Cut the lemon into thin rings and lay on top.

When you eat, you can pour the juice over the fish by squeezing it out of the lemon. Cod has its own specific smell, so lemon will not hurt for it.

Eat and enjoy such an easy-to-prepare yet delicious dish. As you can see, the presentation and appearance of the dish is beyond praise, so you can prepare this dish for any holiday!

Oven baked fish with shrimps and avocado in cream

Any fish fillet can be used in this recipe. And we will continue the topic of cod, and we will cook from it. Moreover, it is inexpensive and quite affordable. And about the benefits of this northern fish, I already wrote in the last recipe.

We need:

• cod steaks - 4 pcs. 150 g each
• peeled shrimps - 200 gr
• avocado - 1 pc
• hard cheese - 150 gr
• cream 33% - 150 ml
• basil - 3 sprigs (can be dried)
• vegetable oil - 1 tbsp. spoon
• salt, pepper - to taste

For the sauce:

• horseradish - 1 tbsp. spoon
• sour cream - 2 tbsp. spoon
• lime juice - 0.5 tbsp. spoons
• salt, pepper - to taste

Preparation:

1. Rub the cod with salt and pepper, for this it is better to grind the pepper on your own, so our fish will get an incredible aroma.

2. Prepare a baking dish, grease it with vegetable oil and put the fillets in it.

3. Wash the avocado, peel, cut into two halves and remove the pit. Cut the pulp into thin slices and place them on top of the fillet.

4. Tear off the leaves from the basil sprigs and sprinkle over the fish and avocado. Arrange the peeled shrimp on top. Drizzle with cream and sprinkle with grated cheese.

5. In the meantime, our beauty is saturated with juices, put the oven on preheat, we need a temperature of 220 degrees.

6. Place the dish in the oven and bake until tender, 25 - 30 minutes.

7. While the cod is baked, prepare the lime sauce. To do this, put horseradish in a bowl, add sour cream and lime juice. Sprinkle with salt and again freshly ground black pepper. Stir until smooth.

8. Prepare any side dish, for example, you can boil potatoes.

9. Put the finished cod in portions into plates with garnish and lime sauce.

An incredibly tasty dish is ready! Eat and enjoy!

Fish in soy sauce with honey and ginger

For this recipe, skinned sea trout fillets work best. The option is certainly not cheap, but it's worth it. The dish turns out to be so tasty that if you prepare it for the arrival of guests, then everyone will gasp. Moreover, it is prepared very simply and quickly.

We need:

• trout, fillet on the skin - 1 kg
• soy sauce - 150 ml
• liquid honey - 150 ml
• ginger root - 3 cm
• garlic - 3 cloves

Preparation:

1. Since our fish will be marinated, we will cook it. To do this, peel the garlic and ginger root. Grate both on a fine grater. Mix with soy sauce and honey.

2. Trout fillet can be cut into portioned pieces, or you can leave it whole, as you like, it will not affect the taste.

3. Place the fillets in a bowl and pour over the marinade. Cover and refrigerate for 1 hour. During this period, pour the marinade over the fish twice, or simply turn the fillets over to the other side, so everything will marinate evenly.

4. Preheat the oven to 140 degrees. Line a baking sheet with baking paper and place the fillets on it. If it is cut into portions, the baking time will be 10 minutes, and if it is cut in a whole piece, then 15 minutes.

5. Place the finished fillet on portioned plates or a large platter. Decorate with fresh cucumbers and tomatoes and fresh herbs.

Simple, fast and delicious! All you have to do is just pick up and cook!

By the way, instead of ginger with garlic, you can add mustard to soy sauce. And it will be a completely new story with a new taste.

And of course, I would like to note that trout is not for every day, it is very expensive. I tried to cook in this way, using fillets of other fish, it turns out also delicious. So you can also experiment, it will be delicious, do not hesitate!

Trout stuffed with vegetables, mushrooms and bacon

A friend of mine, when he cooks a little dry fish, lays it with layers of bacon. This allows you to make it more juicy and tender. And this technique works very well with fish like mountain river trout. If we had steaks, then we could just use bacon strips. But today we have a whole fish, so we will stuff it, and add lard to the minced meat.

I already have two recipes baked in the oven, you can see them by going to.

Today is a new delicious recipe.

We need:

• river trout - 2 pieces
• onion - 1 piece
• bell pepper - 1 large
• mushrooms, fresh or canned - 150 gr
• bacon - 100 gr
• vegetable oil - 1 tbsp. spoon
• salt, pepper - to taste
• nuts, herbs - for serving

Preparation:

1. Fish to clean from entrails and scales, remove gills. Rinse and dry thoroughly. Rub with salt and pepper on the outside and inside. Let it rest for 15 minutes, so that the pulp is salted.

2. Prepare the filling. Cut the bacon and bell pepper into small cubes. Chop the mushrooms, you can use any fresh or pickled mushrooms.

3. Cut the onion into small cubes.

4. Combine all ingredients, season with salt and pepper. Peppers are best used freshly ground.

5. Fill the belly with the filling and chop it off with toothpicks. Sprinkle the fish with vegetable oil and put in foil, also oiled. Wrap and transfer to a baking dish.

6. Preheat the oven to 200 degrees and place the dish in it. And bake for 30 minutes.

If desired, 10 minutes before the end of cooking, the trout can be taken out and sprinkled with cheese. Without covering it with foil, put it back in the oven and let the cheese bake until golden brown.

7. Serve the fish on a large platter, sprinkle with nuts and fresh herbs if not using cheese in the recipe.

Likewise, the fish can be stuffed, wrapped in foil and baked in ash over a fire. That will be yummy! Especially if you caught her yourself. Take note of the recipe, it will come in handy at home, in the country, and in nature.

Oven salmon with beans

Another interesting recipe that deserves our attention. Of course, it is not very simple, and it will take time and some effort to cook for it, but it will be worth it! Take my word for it!

We need (for 1 - 2 servings):

• salmon fillet - 250 gr
• beans - 150 gr
• bacon - 150 gr
• green salad - 1 bunch
• Korean carrots - 1 tbsp spoon
• lemon juice - 2 tbsp. spoons
• olive oil - 1 tbsp spoon
• dried rosemary - 0.5 tsp
• paprika - 1 tsp
• mustard - 1 tsp
• salt, pepper - to taste

Preparation:

1. Rinse the salmon fillet and pat dry with paper towels. How many portions you have, so many portions will work out.

2. Squeeze the juice out of the lemon and mix it with the mustard. Grate salmon fillets with this mixture. Let sit for 10 minutes so that the marinade soaks the flesh of the fish.

3. Then roll in paprika, salt and pepper to taste. It is better to use freshly ground pepper.

4. Put fillets in a bowl, cover and refrigerate for 2 - 3 hours.

5. Preheat the oven to 180 degrees and bake the fillet for 20-30 minutes, depending on its size. Take out the fillet and sprinkle with dried chopped rosemary.

6. Place the beans in cold water beforehand and soak in it for 3 hours. Then drain the water, and rinse the beans under running water. Pour cold water again and boil until tender. At the end of cooking, season with salt to taste. Once cooked, drain the remaining water by placing the beans in a colander and letting it drain completely.

7. Cut bacon into small pieces and fry in oil until golden brown.

8. Tear lettuce leaves into small pieces with your hands.

9. Mix salad, bacon, beans and add Korean-cooked carrots. You don't have to add it, in the original recipe, which I once found in one of the magazines, it is not provided. I myself began to add it to create a bright note in the garnish scale. In addition, the color of the carrots goes well with the color of the salmon.

10. Mix all the ingredients, pre-salt and pepper them to taste. Then season with olive oil and mix gently again.

11. Put the garnish on a plate and put the salmon steak on top. Sprinkle it with lemon juice. You can sprinkle with sesame seeds.

12. Our wonderful, delicate and incredibly tasty dish is ready! You can eat and enjoy!

As you can see, there is nothing difficult in cooking. It takes time to marinate the fillets and cook the beans. But if you do this in advance, then the preparation itself will not take much time. But you will delight everyone with a delicious dish.

Baked fish stuffed with buckwheat porridge

• fish - 1 piece
• buckwheat porridge - 1 glass
• butter - 1 tbsp. spoon
• egg -2 pcs
• onion - 1 piece
• sour cream - 2 tbsp. spoons
• bread crumbs - 1 tbsp. spoon
• greens
• salt pepper

Preparation:

It is very convenient to cook according to this recipe using a small fish. For example, you can take crucian carp, or raw fish, or small pike perch. Or you can cook with mackerel.

Mackerel is the favorite fish of many, and it is very good to stuff it, as it has few bones. I already have an interesting article on this topic, presented in it. So if you wish, you can purchase mackerel and cook according to one of the proposed recipes. Or you can stuff it with buckwheat porridge ..

1. Fish to clean from scales and entrails. If you leave your head, then you need to remove the gills, and in any case, rinse it thoroughly under running water. Then dry and rub with salt outside and inside

2. Cook buckwheat porridge until tender. Boil 1 egg and cut into cubes.

3. Cut the onion into cubes and fry in a little vegetable oil.

4. Mix the porridge, onion and chopped egg, add the raw egg as well to tie the whole mass. Stuff the fish with porridge.

5. Place it on a greased baking sheet, brush with sour cream and sprinkle with breadcrumbs. To prevent the porridge from falling out, you can chop off the abdomen with toothpicks.

6. Preheat the oven to 180 degrees and put a baking sheet in it. Bake for 25 - 30 minutes, depending on the size of the fish. Water it periodically with the released juice.

7. Serve on a large flat platter and garnish with sprigs of herbs. For a side dish, you can serve crumbly buckwheat porridge with diced eggs.

Here is such a selection today. I tried to find the most interesting and delicious recipes. I really hope that you will appreciate them. Moreover, they really deserve the attention of those who love to cook.

Cook delicious baked fish and eat it to your health!

And if you could not find the recipe you need in this selection, then I suggest looking at other options, the list of which I propose below.