Baked fish in the oven is not only a healthy dish, but also extremely tasty. In addition, the fish cooks quickly enough. According to the content of proteins and nutrients, marine and river inhabitants may well compete with the best varieties of meat. For example, pike perch is superior in nutritional value to chicken, and carp is superior to beef.

The process of baking fish in the oven is as follows: the fish or its components are placed in a dish greased with a small amount of fat, and placed in an oven preheated to 230-280 degrees. It’s interesting what kind of fish to bake in the oven, remember that such types of fish as baked are especially tasty: trout, zuban, crucian carp, carp, cod, notothenia, halibut, grenadier, bluefish, merow, sardine, sole, butterfish (butter fish ), sea bass, mackerel.

You can bake fish with vegetables, especially potatoes, rice, cheese, milk, mushrooms, in foil using seasonings, mayonnaise, sour cream, flour, and so on.

FISH BAKED WITH SWEET PEPPERS

Ingredients:
600-700 g of fish, 3-4 pods of sweet pepper, 3 tbsp. spoons of tomato puree, 4 tbsp. tablespoons of vegetable oil, 1.5 tbsp. spoons of ground crackers, pepper, salt.
Baked fish recipe:
Gut and wash the fish thoroughly, salt and pepper. Release the pepper pods from the grains, cut into thin strips and lightly fry in vegetable oil. Lay the pepper in the belly of each fish.
Put tomato puree on the bottom of the saucepan, warm it up well and lay out the fish. Sprinkle it with ground breadcrumbs and drizzle with oil. Put in the oven to bake.
Fish baked in the oven is good if fried potatoes are served as a side dish.
You can also cook baked mackerel, mackerel, large fresh sardines, tuna in the oven.

HADDOCK BAKED IN THE OVEN

Ingredients:
400 g haddock (or sea bass), 200 g rice, 100 g butter, 2 eggs, ground black pepper, salt.
Preparing Oven Baked Fish:
Put the fish on a baking sheet greased with oil and bake in the oven for 30 minutes.
During this time, cook the rice until half cooked.
Then put the rice on a baking sheet around the baked fish, pour over the eggs and bake for another 10-15 minutes.

FISH BAKED WITH VEGETABLES CREOLE

Ingredients:
500 g hake, 1 tbsp. a spoonful of butter or margarine, 0.5 onions, 0.5 celery root, 1.5 cups of mushrooms, a pod of green sweet pepper, 1 canned tomato, 3 tbsp. spoons of water, 3 tbsp. spoons of tomato puree, 2 teaspoons of chopped parsley, 2 potatoes, salt and pepper to taste, a pinch of chili powder or a little sauce.

Put chopped onion, diced celery, mushrooms and pepper in a pan with melted butter and fry everything over low heat for 5 minutes. Put in a saucepan, add chopped tomato, water, tomato puree, parsley and spices and boil for 10 minutes.
Lubricate a heat-resistant dish with grease and put the fish in it.
Pour in the sauce. Bake fish for 20-30 minutes until done.
When serving, add the remaining greens and 2 whole boiled potatoes to the baked fish.

HUNGARY-BAKED CATFISH IN THE OVEN

Ingredients:
catfish carcass (1.5 kg fish fillet), 1.5 onion heads, 1 garlic clove, salt, paprika, cumin, 300 g mushrooms, 80 g butter, 1.5 tsp flour, 400 g sour cream, 1 a bunch of parsley, 1 green pepper, lard.
Preparing baked fish:
Cut the fish carcass into slices, wash, salt and place on a greased baking sheet. Boil fish broth from the head and spinal bone.
Fry chopped onion in oil, add slices of mushrooms to it and continue to fry, then sprinkle with paprika, add crushed and chopped garlic mixed with chopped cumin. Dilute with a small amount of fish broth, add sour cream seasoned with flour.
Pour the fish pieces with the resulting sauce and bake in the oven until cooked.
When serving, garnish the baked fish with chopped peppers and chopped parsley, and sprinkle with paprika and lard.
Serve dumplings or boiled potatoes with butter as a side dish to baked catfish in the oven.

FISH BAKED IN THE OVEN

Ingredients:
500 g fish, 2 tbsp. spoons of sour cream, 1/2 part of a lemon, salt.
Preparing baked fish:
Rub a medium-sized freshwater fish with salt. Put on a baking sheet and bake in the oven for 20 minutes along with the scales and giblets.
Remove the scales from the fish, take out the insides and separate the head.
Spread with sour cream and put on a baking sheet in the oven. Fry until golden brown.
Put the finished baked fish on a wide oblong dish, cut into pieces. Decorate with lemon slices.
Arrange a side dish around the baked fish: boiled potatoes, beans, onions, sliced ​​and sprinkled with mayonnaise, stewed or canned tomatoes, fresh herbs.

FISH SNACK IN THE OVEN

Ingredients:
proportions are arbitrary.
Preparing baked fish:
Peel potatoes, wash, cut into slices and fry in vegetable oil. Peel pike or pike, cut into fillets, cut into small pieces, lightly fry.
Cut the onion into rings, disassemble into circles and also lightly fry.
Put potatoes, fish, onions in layers in the ducklings, season with salt, black pepper. Pour with mayonnaise, close the lid and simmer in the oven until tender. Then remove the lid to brown the surface.
Serve the dish hot, sprinkled with chopped herbs.

TROUT BAKED IN FOIL

Ingredients:
4 gutted trout, 1 medium-sized carrot, 160 g green onion, 1 piece of celery, 1 small green zucchini, 100 g oil, 1 bunch mixed herbs (thyme, parsley, lovage), 6 tbsp. tablespoons of dry white wine, salt, pepper to taste.
Preparing baked fish:
Rinse the trout thoroughly inside and out and pat dry with a paper towel. Place in prepared roasting foil (use 2 roasting foils if needed). Preheat oven to 180°C.
Peel the carrots and cut into thin slices. Wash the onion, peel and cut into small pieces.
Peel the celeriac and cut into small cubes. Wash the zucchini and cut into slices.
Put the vegetables in foil around the fish. Spread the chopped butter over the vegetables. Salt and pepper everything. Add greens to the fish and sprinkle the trout with wine.
Close the foil and bake in the oven for 30 minutes.
Baked trout will suit jacket potatoes and vegetables.

PERCH IN ITALIAN

Ingredients:
600 g perch fillet, 2 tomatoes, sprig and basil leaves, 1 tbsp. a spoonful of chopped basil greens, 100 g of champignons, lemon juice, 1 slice of low-fat boiled ham, 3 egg whites, 3 tbsp. spoons of flour, 2 tbsp. spoons of olive oil, 2 slices of Edam cheese, 2 tbsp. tablespoons grated Parmesan cheese, 1 tbsp. a spoonful of margarine, salt, ground pepper to taste.
Preparing baked fish:
Wash the fish fillet, cut into pieces of 150 g, season with a little salt, pepper, a sprig of basil. Put in refrigerator.
Wash the tomatoes, cut off the hard bases, cut into slices. Season with chopped basil. Peel the champignons, wipe with a cloth soaked in lemon water and cut into slices. Trim off the fatty edges of the ham and cut into strips. Beat egg whites and mix with flour.
Heat the olive oil in a frying pan, roll the fillet pieces in the protein-flour mass and fry on both sides for about 5 minutes.
Put the fish on a baking sheet. Spread on it slices of tomatoes, mushrooms, strips of ham, as well as slices of cheese and margarine.
Bake in oven preheated to 200°C for about 10 minutes until cheese is melted.
Arrange the fish fillet on warmed plates and garnish with basil leaves and grated cheese.
Noodles, vegetable salad are suitable for baked perch.

SEA BASS WITH TOMATOES (Albanian cuisine)

Ingredients:
800 g fresh perch, salt, ground black pepper, 2.5 tbsp. tablespoons of flour, 100 ml of olive oil, 5-6 tomatoes, garlic, 50 g of parsley, 50 g of sheep's cheese, 2 tbsp. spoons of breadcrumbs.
Preparing baked fish:
Clean the fish, wash, salt, breaded in flour and fry in vegetable oil. Cut the cored tomatoes into slices and saute in olive oil, salt, pepper, sprinkle with grated garlic and parsley.
Lubricate the dishes with vegetable oil, put tomatoes and fish in it. Top the fish with fresh tomatoes, sprinkle with grated cheese, breadcrumbs.
Bake in oven at 200°C for about 40 minutes.
Rice can be offered as a side dish for fish baked in the oven.

FISH BAKED IN FOIL

Ingredients:
500 g fish fillet, 10 tsp lemon juice, marjoram, salt, 3 tsp soybean oil for lubricating aluminum foil, 3 eggs, 3 tsp butter, 1 tbsp. a spoonful of parsley.
Preparing baked fish:
Rinse the fish fillet, sprinkle with lemon juice, leave for 20 minutes. Salt, add marjoram, bake in aluminum foil, greased with soybean oil.
Sprinkle the foil with water during the baking process so that the fish does not burn.
Hard boil eggs, peel, chop, grind with butter and finely chopped parsley.
Put the fish on a plate, placing the egg mass on top.
Serve fish baked in foil with boiled potatoes and vegetables, raw vegetable salads.

FISH SNACK

Ingredients:
500 g fish, 2 tbsp. tablespoons of vegetable oil, 1 teaspoon of mustard, ground pepper, salt.
Preparing baked fish:
Prepare fresh fish, wash, salt, pepper and grease on both sides with vegetable oil mixed with a spoonful of ready-made mustard.
Put on parchment paper, wrap in an envelope and bake the fish in the oven on the grill,

BAKED COD WITH APPLES

Ingredients:
1 kg of medium-sized cod, 2 cups of milk, 2-3 sour apples, 5 teaspoons of soybean oil, 1 tbsp. a spoonful of parsley, salt.
Preparing baked fish:
Peel the cod, rinse, remove the spine and bones, soak in milk for 30 minutes, dry, salt, stuff with peeled and sliced ​​​​apples, sprinkle with soy oil, wrap with aluminum foil and put in the oven for 20-25 minutes.
In the process of baking, periodically sprinkle the foil with water so that the fish does not burn.
Sprinkle with chopped parsley before serving.
As a side dish for baked cod, as well as for other baked fish, it is very good to serve boiled potatoes and raw vegetable salads.

CARP BAKE IN SOUR CREAM

Ingredients:
1 kg of crucian carp, 80 g of vegetable oil, 20 g of wheat crackers, 1.5 tbsp. spoons of wheat flour, 1 kg of potatoes, 80 g of butter, 240 g of sour cream.
Preparing baked fish:
Clean the fish, free from the insides, gills, do not cut off the head. Rinse well with cold water, dry with a towel, grate with salt, sprinkle with pepper, breaded in flour, fry on both sides until golden brown.
Grease the frying pan with oil, put the fish, and around - fried potatoes, pour sour cream, sprinkle with breadcrumbs, drizzle with oil and bake in the oven. Carp baked in sour cream is one of the most delicious dishes of fish baked in the oven.

FISH WITH WALNUTS AND RAISINS

Ingredients:
800 g fish, 1 tbsp. a spoonful of vinegar or lemon juice, 4 tbsp. tablespoons of vegetable oil, 2 teaspoons of chopped dill, salt, pepper, 3 tbsp. spoons of raisins, 1 onion, 1 carrot, 1 tomato, 6 walnuts.
Preparing baked fish:
Gut and wash the fish, sprinkle with vinegar and lemon juice and refrigerate for 20 minutes.
Then rub inside and out with salt and pepper. Put the fish in a saucepan, pour 3 tbsp. spoons of vegetable oil and leave for 15 minutes.
Bake the fish in the oven for 40 minutes, basting it with oil from time to time. Soak raisins in water. Peel the onion and carrot and cut into strips. Dip the tomato in boiling water, remove the skin. Cut the pulp into cubes.
On the remaining vegetable oil, lightly fry the onion, carrot and tomato, then add the nut kernels and raisins passed through the meat grinder and fry a little more.
Ready baked fish is served on a dish, poured with sauce and garnished with dill.

FISH BAKED WITH EGGS

Ingredients:
600 g fish, 2 onions, 70 g vegetable oil, 4 eggs, parsley, dill, allspice, salt.
Preparing baked fish:
Clean the fish, wash and cut into portions. Salt, pepper. Peel the onion, finely chop, fry in oil, cool, pour in the eggs and mix.
In this mass, put portioned pieces of fish so that they are covered with it from all sides.
Bake in the oven.
Fish baked with eggs is especially good if you sprinkle it with finely chopped greens when serving.

FISH HOME

Ingredients:
800 g fish, 1-2 onions, 1.5 tbsp. spoons of tomato paste, 80 g of dried mushrooms, 5-6 tbsp. spoons of milk, 2 eggs, 120 ml of vegetable oil, 20 g of butter for mushrooms, 1 tbsp. a spoonful of chopped herbs, salt, pepper to taste, 2 tbsp. spoons of grated cheese.
Preparing baked fish:
Peel the mackerel, horse mackerel or other fish, remove the head, entrails and fins, then cut in half lengthwise and remove the spine.
Cut the prepared fillet into small pieces, salt, sprinkle with pepper, breaded in flour, then moisten in a mixture of eggs and milk (lezon) and fry in a well-heated pan in vegetable oil until half cooked until a golden crust forms. Set the fried fish aside.
Boil pre-soaked mushrooms, finely chop, fry with onions in butter.
Grease a baking sheet; put the fried fish, and on top - prepared mushrooms and onions, pour everything with tomato sauce, sprinkle with grated cheese, finely chopped herbs and bake in the oven at a temperature not exceeding 160 ° C for 10-15 minutes.
Baked fish is good with a side dish of fried or boiled potatoes, green peas, pickles, coleslaw.

FISH BAKED WITH BROCCOLI

Ingredients:
1 kg of fish, 0.5 kg of broccoli, 1 bunch of dill, 3 tbsp. tablespoons butter, 1 teaspoon lemon juice, salt, black pepper to taste.
Preparing baked fish:
Divide the fish, cut into pieces, salt and pepper.
Boil broccoli in boiling water for three minutes.
Lubricate the form with butter (leave 1 tablespoon), put fish and broccoli in it. Put in an oven preheated to 170 ° C and bake the fish for 30-40 minutes.
Melt the remaining butter and pour over the finished dish, sprinkle with lemon juice, garnish with dill sprigs.

FISH BAKED IN DOUGH

Ingredients:
1 fish, 10 potatoes, 1 cup tomato sauce, 4 tbsp. tablespoons of vegetable oil, 4 tbsp. tablespoons of flour, 0.5 cups of milk, 1 egg, salt, pepper, herbs to taste.
Preparing baked fish:
Clean the fish, remove the insides, rinse, remove the fins and head, cut into thin pieces, salt and pepper.
Prepare batter: add egg to flour, dilute with milk. Dip the pieces of fish in the dough and fry in oil, then drain the fat and put the fish in the oven for 5 minutes.
Peel potatoes, wash, cut and fry.
Baked fish is served as follows: put on a dish, lay fried potatoes around, pour over with oil or tomato sauce, sprinkle with chopped parsley or dill.

FRESH FISH SNACK

Ingredients:
proportions are arbitrary.
Preparing baked fish:
Clean the fish, gut it, remove the bones and cut into cubes. Peel the onion, chop finely and sauté it with the onion in a saucepan. Pour in some water to make a thick sauce, salt, pepper with red pepper, boil for 10 minutes, add tomato puree.
Put the pieces of fish in the sauce and bake in a saucepan in the oven for 40 minutes.
Serve on the table, garnished with lemon slices.

SICILIAN BAKE FISH WITH VEGETABLES

Ingredients:
1 kg of fish, 100 ml of olive oil, 1 lemon, 2 onions, 1 kg of potatoes, 200 g of mushrooms, 250 g of water.
Preparing baked fish:
Clean fresh fish (mullet, mackerel or fatty herring), gut, rinse in cold water. Make oblique cuts on the sides, put the fish in a saucepan, pre-oiled. Place two slices of lemon on each fish.
Peel the onions, chop coarsely, lay near the carcasses. Finely chop the mushrooms and sprinkle the carcass with them. Salt, pepper to taste, pour olive (or other vegetable) oil and place in a hot oven for baking.
When serving, fish baked in Sicilian style is poured with the resulting sauce.
Serve baked fish with boiled potatoes.

FISH BAKED PEASANT-STYLE

Ingredients:
400 g fish fillet, 6-8 potatoes, 2 onions, 300 g sour cream, salt, black pepper to taste.
Preparing baked fish:
Cut the fish fillet into pieces, salt, pepper and arrange in clay pots. Top with chopped onions and sliced ​​potatoes, salt, pour sour cream.
Close the pots with a lid and bake the fish in a hot oven for 30-40 minutes.

HACK OR MACKERLE BAKED WITH EGGLANTS

Ingredients:
0.8-1 kg of fish, 4-5 tbsp. tablespoons of vegetable oil, 0.5 cups of tomato puree, 1 kg of eggplant, 3 tbsp. spoons of flour, pepper, herbs, salt.
Preparing baked fish:
Cut the fish into portions, salt, pepper and fry in vegetable oil until half cooked. At the end of frying, add tomato puree. Rinse the eggplant, remove the stalks, cut into circles, salt, let stand for 15-20 minutes, then dry, breaded in flour and fry in vegetable oil.
Put the fish in a greased saucepan along with tomato puree, put eggplant on top, pour in a few tablespoons of hot water and vegetable oil, bake in the oven.
Serve in a dish in which the fish was baked, sprinkling it with chopped herbs.
You can also cook baked fish: burbot, catfish and Argentinean.

JULIEN WITH BAKED FISH

Ingredients:
400 g fish fillet, 1 teaspoon lemon juice, 200 g sour cream, 2 garlic cloves, 2 tbsp. spoons of grated cheese, salt, ground black pepper.
Preparing baked fish:
Sprinkle fish fillet with lemon juice and refrigerate for 20 minutes.
Heat the oven to 150°C.
Divide the fish fillet into small pieces. Whip sour cream with salt and pepper.
Peel the garlic cloves, cut them in half lengthwise and rub them into 4 baking tins or cocottes. Put pieces of fish in them, pour sour cream and sprinkle with grated cheese.
Bake the fish in the oven for 50 minutes until the cheese is browned.

SALAKA BAKED IN CANCER SAUCE

Ingredients:
1.5 kg fresh herring, 100 g flour, juice of 1/2 lemon, 50 g vegetable oil, 100 g cancer oil, 100 g cheese, 1 cup fish broth or water, salt, ground black pepper to taste.
Preparing baked fish:
Peeled and washed herring pepper and salt to taste. Lubricate a baking sheet with vegetable oil and place on it the herring, rolled in flour, in one layer. Put in the oven. When the herring is lightly browned, pour over it with the sauce prepared as follows.
Add a spoonful of crayfish flour to the melted butter in a pan, fry it and gradually pour in the broth, stirring constantly. Then season the sauce with lemon juice, salt and pepper.
Pour sauce over salaku, sprinkle with cheese and bake.
Serve baked herring with boiled potatoes, green onions, pickles.
In the same way, you can cook any baked fish by cutting it into pieces first.

OVEN-BAKED MACKEREL WITH TOMATOES

Ingredients:
600 g of mackerel fillet, 3-4 tomatoes, 0.25 cups of vegetable oil, 2 bay leaves, a few black peppercorns.
Preparing baked fish:
Wash the mackerel fillet, salt and put on a baking sheet with the skin down. Peel the tomatoes from the skin, after dousing with boiling water, grate and pour the fillet with the resulting juice. Add bay leaf and black peppercorns.
Mix vegetable oil with water and pour food on a baking sheet.
Preheat the oven, and put a baking sheet with fish in it for 15 minutes. Then turn the fillet over and bake for another 15 minutes.
For a side dish, such a baked fish involves serving boiled potatoes.

BAKED CARP WITH ONION AND PRUNE

Ingredients:
1.5 kg of carp, 0.5 cups of vegetable oil, 4 onions, 0.5 cups of white wine, 20 prunes, flour, salt, ground black pepper to taste, 1 lemon.
Preparing baked fish:
Peel the carp, gut it, rinse in cold water, cut into pieces, roll in flour mixed with salt, put on a baking sheet, greased with oil, put in a warm oven, pouring with vegetable oil.
Bake in the oven until half cooked.
Put the fish on a plate, and stew the chopped onion in the remaining oil.
Put pieces of carp on the onion, pepper and pour wine. Lay prunes pre-soaked in warm water around the fish.
Bake the fish in the oven until done.
Baked fish is served on the table, garnished with lemon slices.

CARP "UNDER A FUR COAT"

Ingredients:
2 kg of fish, 0.5 glass of dry white wine, 1 tbsp. a spoonful of butter, 0.5 lemon, salt.
For the "fur coat": 2 eggs, 1 tbsp. a spoonful of butter, 100 g rolls, 1 onion, salt, ground black pepper, herbs to taste.
For the broth: fish heads, 1 carrot, 1 parsley root, 1 onion, bay leaf, black peppercorns, salt.
Preparing baked fish:
Peel the fish, gut, separate the fillet, select the bones, salt and set aside for 2 hours.
From fish heads, bones, vegetables and spices, cook the broth.
To prepare the mass for the “fur coat”, grind the raw yolks with butter, add the grated onion, chopped parsley, whipped squirrels, a roll soaked in milk and slightly squeezed, salt and pepper. Mix everything thoroughly.
Grease the sheet well with oil, put the fish fillet on it, cover with a mass. Pour in a glass of broth and white wine. Bake in the oven for 40-45 minutes.
Baked fish is laid out on a dish, you can decorate with lemon slices and chopped carrots from the broth, sprinkle with chopped parsley.

FISH WITH FRIED POTATOES (Karelian cuisine)

Ingredients:
5-6 potatoes, 2 eggs, 1 onion, 3-4 tbsp. tablespoons of vegetable oil, 1 teaspoon of flour, 0.5 cups of milk, fresh herring, salt.
Preparing baked fish:
Peel the raw potatoes, cut into slices, put in an even layer in the pan, and on it - thin slices of fresh herring; finely chop the onion and sprinkle the fish with it, sprinkle with flour, pour over with oil and bake in a hot oven.
When the potatoes are baked, pour the fish with beaten eggs mixed with milk.
Remove from oven when top is browned.

FISH BAKED WITH SOUR CREAM AND CHEESE (Russian cuisine)

Ingredients:
500 g fillet, salt, ground black pepper, 1 tbsp. a spoonful of flour, 100 ml of vegetable oil, 200 g of fresh mushrooms, 7-8 potatoes.
For the sauce: 1 cup sour cream, 1 tbsp. a spoonful of flour, salt, 40 g of cheese, 40 g of butter, herbs.
Preparing baked fish:
Peel the fish, wash, cut into pieces, sprinkle with salt, pepper, roll in flour, fry in oil.
Separately fry the peeled and chopped mushrooms and potatoes.
Grease a baking sheet with oil, place portioned pieces of fish, potatoes and mushrooms, pour sour cream sauce, sprinkle with grated cheese and bake in the oven until golden brown.
When serving, sprinkle with finely chopped parsley and dill.

FISH IN A POT (Yugoslav cuisine)

Ingredients:
500 g fish, butter, 2-3 potatoes, 1 onion, 2 tbsp. spoons of tomato puree, 2 pickles, 2-3 tbsp. spoons of cream or milk, red pepper, green onions, 1 glass of water.
Preparing baked fish:
Peel the onion, chop, fry in fat. Transfer to a pot, add red pepper, raw potatoes, pour in water.
Put on fire; when the potatoes become soft, add tomato paste, chopped cucumbers, fish; salt, pour in cream or milk and put in the oven.
Baked fish is served sprinkled with green onions.

FISH BAKED WITH POTATOES (Israeli cuisine)

Ingredients:
1 kg fish, 6 potatoes, 2 eggs, 1/2 cup milk, 50 g fat, 1 onion, salt, green onion.
Preparing baked fish:
Bread the fillet of any fish in flour, stew in fat.
Boil potatoes "in uniform", cut into slices. Leave the onion separately.
Put slices of potatoes on pieces of fish (in a pan), sauteed onions on top, beat eggs with milk, salt, pour over fish and bake in the oven.
Ready-made baked fish is served on the table sprinkled with green onions.

FISH IN SOUR CREAM

Ingredients:
4 pieces of fish, 3 tbsp. tablespoons butter, 2 onions, salt, ground black pepper, 100 g sour cream.
Preparing baked fish:
Prepare fish. Chop the onion.
Melt the butter in a frying pan, fry the onion in it. Put pieces of fish on the onion, salt, pepper, pour water and put in the oven over low heat, simmer for 45 minutes, then add sour cream and bring to readiness.
Baked fish is served hot.

FISH BAKED IN FOIL BOWLS

Ingredients:
800 g fish fillet, 2 sweet peppers, 2 tomatoes, 2 cloves of garlic, 8 olives, 4 tbsp. spoons of parsley, a few leaves of basil, 4 tbsp. tablespoons of vegetable oil, salt, ground black pepper.
Preparing baked fish:
Prepare fish fillet, cut into 4 portions, salt and pepper.
Make bowls from foil, grease the bottom with vegetable oil, put a fillet, half a tomato, half a pepper, half a clove of garlic, 2 olives, a spoonful of chopped parsley, a pinch of spices into each bowl, sprinkle with oil.
Wrap the edges of the foil and place on a baking sheet in the oven. Bake for 30 minutes.
Baked fish in foil is served on the table in foil bowls.

FISH BAKED IN FOIL

Ingredients:
Cod or perch fillet in portions, 2 stalks of celery, 1 red sweet pepper, 0.5 lemon, 1 leek, parsley, dill, tarragon to taste, white pepper, vegetable oil, vinegar.
Preparing baked fish:
Grease a baking sheet lightly with vegetable oil. Arrange half of the fillet on it, sprinkle with salt and white pepper. Grind the greens, finely chop the sweet pepper and celery, sprinkle the fish with all this and cover with the remaining half of the fillet.
Salt and pepper again on top, wrap tightly with foil and place on a baking sheet. Bake at 200°C for about 30 minutes.
Pour the resulting juice into a saucepan, if desired, add the juice of half a lemon, salt, pepper and stir well.
Put the baked fish fillet on a dish and pour over with vinegar.
As a side dish for baked fish, you can serve boiled asparagus, boiled potatoes, lemon wedges.

SEA FISH BAKED WITH Zucchini

Ingredients:
500 g fish, 3 small zucchini, 2 tbsp. spoons of flour, 2 tbsp. tablespoons of vegetable oil, 2 tbsp. tablespoons of grated any hard cheese, 300 g of sour cream sauce, ground black pepper, salt to taste.
Preparing baked fish:
Peel the fish, rinse with cold water, cut into portions, salt, pepper, breaded in flour and fry.
Put in a saucepan, cover with slices of peeled and fried zucchini, pour over with sour cream sauce, sprinkle with cheese, pour over with butter and bake in the oven.

MACKERLE BAKED IN SAUCE

Ingredients:
600 g mackerel, 2 pickles, 20 olives, 1/4 cup vegetable oil, 2 bay leaves, a few black peppercorns.
Preparing baked fish:
Cut pickled cucumbers into circles, put on a baking sheet, add peppercorns, bay leaf, olives, vegetable oil, a glass of water and stir.
Clean the fish, gut, rinse with cold water, cut into pieces. Place skin side down in sauce and bake in preheated oven.
After 15 minutes, turn the fish pieces over and bake for another 15 minutes.
The same dish can be prepared from a whole peeled fish.

ALBANIAN FISH

Ingredients:
1 kg of fresh fish, 5-6 potatoes, 2-3 fresh tomatoes, 1.5 cups of white wine, 1 cup of warm water, 3/4 cup of olive oil, salt, ground black pepper to taste, garlic.
Preparing baked fish:
Peel potatoes and cut into circles. Place the potatoes in a fireproof dish greased with olive oil, season with salt and pepper.
Then put the fish cut into portions, peeled tomatoes cut into quarters.
Sprinkle finely chopped garlic on top, pour over olive oil, water and white wine.
Bake the fish in the oven at 175°C for about 40 minutes.

FISH WITH WHITE WINE SAUCE

Ingredients:
2 kg of fish, vegetable oil, parsley, salt.
For the sauce: 500 g onions, 5-6 tomatoes, 3-4 tbsp. tablespoons of vegetable oil, 2-3 tbsp. tablespoons of dry white wine, sugar, bay leaf, ground black pepper, salt.
Preparing baked fish:
Peel the fish, rinse, divide into portions, salt and leave for 2 hours. Dry the portions, fry in oil, put in a saucepan and put in a hot oven for 15-20 minutes.
Finely chopped onions and tomatoes stew in oil, adding wine. Rub through a colander, salt, pepper, add sugar, bay leaf. If the sauce becomes thick, add water and boil.
Put the baked fish on a dish, pour over the sauce, sprinkle with chopped parsley.

FISH BAKED WITH SAUCE

Ingredients:
2 large fish, 100 g margarine, lemon, salt.
For the sauce: horseradish root, 50 g margarine, 2.5 cm, spoons of flour, 1 glass of fish or vegetable broth, 2-3 tbsp. spoons of sour cream, 2 raw yolks, juice of 0.5 lemon, sugar, salt.
Preparing baked fish:
Gut the fish, clean, cut off the fins, salt and leave overnight. The next day, rinse in cold water, wrap each fish in margarine-greased parchment paper, place on a sheet, place in a hot oven and bake for 1 hour.
While the fish are baking, you need to prepare the sauce. To do this, fry the flour on margarine until golden brown, add horseradish grated on a fine grater, pour in fish or vegetable broth and bring to a boil with constant stirring.
If the sauce becomes thick, you can dilute it with broth. Remove the sauce from the stove, add sour cream, lemon juice, pounded yolks, salt to taste, add sugar.
After the fish is baked, remove the paper, put the fish on oval dishes, decorate with lemon slices and pour over some of the sauce, serve the remaining sauce to the table separately in a gravy boat.
Such baked fish can be eaten both cold and hot.

TURBOT IN MUSHROOM CRUST

Ingredients:
4 pieces of small flounder fillet, 300 g of mushrooms, 2 onions, 0.5 bunch of parsley, 100 g of butter, 1 tbsp. a spoonful of vegetable oil, 0.25 ml of dry white wine, 1 pinch of sugar, salt, ground black pepper.
Preparing baked fish:
Peel the onion and cut into small cubes, chop the parsley. Heat 20 g of butter and vegetable oil in a frying pan. Simmer mushrooms and half of the onion in oil for 3-4 minutes, so that all the liquid has evaporated. Add parsley, salt and pepper. Cool the resulting mass.
Lubricate the form with 10 g of butter, put the fillet in it, sprinkle with mushrooms, onions, pour wine. Place chunks of butter on top.
Cook in the oven at 180°C for 15-20 minutes.
Take the fish out of the broth.
Boil the resulting sauce a little, add the remaining butter, salt and sugar to it.
Cook over low heat.

COD FILLET IN WINE SAUCE

Ingredients:
600-700 g cod fillet, 1 head of garlic, 0.5 cup white wine, 1/4 cup vegetable oil, salt, 2 bay leaves, a few black peppercorns, 3 slices of lemon.
Preparing baked fish:
Rinse the fillet well, season with salt and place skin side down on a baking sheet. Add coarsely chopped garlic, bay leaf, lemon, black peppercorns.
Mix vegetable oil, wine and water (0.25 cups) and pour over the fillet. Shake the baking sheet so that the food settles well, and place in a hot oven.
Bake for 15 minutes, then turn and bake for another 15 minutes.
Serve hot or cold with vegetable salad.

FISH IN OMELETTE

Ingredients:
400 g fish fillet, 2 tbsp. spoons of flour, 3 tbsp. tablespoons of vegetable oil, 2 onions, 8 eggs, 0.5 cups of milk, salt to taste.
Preparing baked fish:
Cut the fillet with boneless skin into pieces, salt, roll in flour and fry until golden brown.
Finely chop the onion and fry it too.
Then spread the fish with onions in pots, pour over eggs beaten with milk, and bake in the oven.

COD IN TOMATO SAUCE

Ingredients:
500 g cod fillet, juice of 0.5 lemon, 75 g smoked lard, 2 large onions, 2 garlic cloves, 2 tbsp. tablespoons of breadcrumbs, 425 g of canned peeled tomatoes, 1 teaspoon of paprika, salt, ground black pepper, parsley.
Preparing baked fish:
Pour the fish fillet with lemon juice, salt and pepper.
Cut the smoked lard into strips and melt in a frying pan.
Finely chop the peeled onion and garlic cloves and stew in melted lard. Add finely chopped parsley and breadcrumbs to this mixture and simmer a little more. Throw the tomatoes in a colander, collect the juice. Coarsely chop the tomatoes and put them together with tomato juice in a flat dish.
Put the fish fillet in the sauce, sprinkle onion-garlic mixture and pepper on top. Bake the fish in the oven for 20 minutes.
Garnish with baked fish, you can serve a vegetable salad with lemon juice dressing.

BAKED COD WITH POTATOES AND ONIONS

Ingredients:
750 g fish, 2 onions, 8-10 potatoes, 3-4 tomatoes, 1 tbsp. spoon of vinegar, 4 tbsp. tablespoons of vegetable oil, salt, ground black pepper.
Preparing baked fish:
Peel the onions, rinse, cut into thin strips, fry in oil in a pan.
Put the prepared and salted pieces of fish on the onion. Cover the pieces of fish with tomato slices, add 3-4 tbsp. tablespoons of water, sprinkle the tomatoes with salt and ground black pepper, and place fried potato slices around the fish.
Top with oil, cover the pan with a lid and put in the oven for 30-40 minutes.
When serving, sprinkle with finely chopped parsley and pour with vinegar.
Serve hot.
In the same way, you can cook baked flounder, pike, barbel, eel.

FISH BAKED IN MOSCOW

Ingredients:
500-600 g fish fillet, 1-2 tbsp. tablespoons of flour, 3-4 tablespoons of vegetable oil, 2-3 medium onions, 2 eggs, 500 g of sour cream, 30-50 g of cheese.
Preparing baked fish:
Cut pollock, hake, blue whiting or other fish into boneless fillets. Cut into pieces, breaded in flour and fry in vegetable oil.
Place slices of fried potatoes here, put fried onions on top of the fish, quarters of hard-boiled eggs (a little fried mushrooms can be used), pour everything with sour cream, sprinkle with grated cheese and bake in the oven.

FISH IN SERBIAN

Ingredients:
1.5 kg of fresh fish, 50 g of bacon, 1 kg of potatoes, 250 g of sour cream, 150 g of butter, 50 g of flour, 30 g of parsley, 60 g of lemon, ground red pepper, salt.
Preparing baked fish:
Cut fish fillet with skin, stuff with pieces of bacon, butter, salt; Boil the potatoes until half cooked, cut into circles and put in a serving pan. Put the fish on top, sprinkle with flour mixed with red ground pepper, and bake for 20-25 minutes.
Top with sour cream at the end of baking.
When serving, sprinkle the dish with parsley, garnish with lemon wedges.
Baked fish will be even tastier if served with a salad of fresh vegetables.

FISH BAKED IN SWEDISH

Ingredients:
300 g fresh fish, 30 g butter, 15 g flour, 200 g fish broth, 1 egg yolk, curry, fresh tomato, 20 g poached mushrooms, 20 g grated cheese, 20 g breadcrumbs, lemon, parsley, salt, black ground pepper.
Preparing baked fish:
Boil the fish in salted water. Saute flour in butter, dilute with broth. After cooling, add the yolk, spices, salt.
In a greased dish put the fish, sliced ​​tomatoes, mushrooms, sprinkle with breadcrumbs, pour sauce, sprinkle with cheese, drizzle with melted butter and bake in the oven.
Baked fish is served as follows: garnish with lemon, fresh tomatoes, parsley.

SEA BASS WITH TOMATOES

Ingredients:
800 g of fresh perch, 50 g of flour, 100 g of olive oil, 500 g of tomatoes, 50 g of sheep's cheese, garlic, 20 g of crackers, 50 g of parsley, pepper, salt.
Preparing baked fish:
Clean the fish, wash, salt, breaded in flour and fry in vegetable oil. Cut the cored tomatoes into slices and saute in olive oil, salt, pepper, sprinkle with grated garlic and parsley. Lubricate the dishes with vegetable oil, put tomatoes and fish in it.
Put fresh tomatoes on top, sprinkle with grated cheese, breadcrumbs. Bake at 200°C for about 40 minutes.
When serving, sprinkle the dish with parsley.
Boiled rice can be served as a side dish to the baked perch.

COD, HADDOCK, POLISH HOME

Ingredients
For 6 servings: 1 kg cod, haddock or pollock without heads and entrails, 1.5 kg potatoes, 180 g onions, 60 g butter or margarine, 1 bay leaf, 2 allspice peas, 30 g crackers.
For the sauce: 2.5-3 cups of broth, 30 g flour, 30 g butter, salt to taste.
Preparing baked fish:
Peel the cod from scales, cut off the fillet and cut the costal bones from it. Wash the fillet and cut into pieces.
Pour washed bones, fins and tail with cold water, add bay leaf, allspice peas to them and cook for 1-1.5 hours.
Boil the potatoes in their skins, peel, cool and cut into slices 0.5 cm thick, peel the onion, cut into thin slices and lightly fry in a deep saucepan with butter or margarine.
Then collect the onion in a slide (so that oil is glassed from it) and remove from the saucepan.
Place half of the potatoes in the empty stewpan, put pieces of cod on it (if the cod is not salty, salt it), on them - fried onions in an even layer and then - the remaining potatoes.
Pour everything with white sauce cooked in fish broth, sprinkle with sifted breadcrumbs, put a little bit of butter and zest in small pieces on top.
Put the cod filled with sauce in the oven and bake for 35-45 minutes.
You can also cook haddock, saithe, pike perch, sea bass, whitefish, asp, whitefish, catfish, sturgeon, stellate sturgeon, beluga, smelt, herring, smelt.

CARP PLAQIA (Romanian cuisine)

Ingredients:
1.25 kg of fresh carp or other fish, 750 g of onions, 300 g of vegetable oil, 250 g of fresh tomatoes, 200 g of dry white wine, ground red pepper, parsley, salt.
Preparing baked fish:
Clean the fish, wash, cut into pieces, rub with salt, sprinkle with pepper.
Sauté onion, add tomatoes, parsley, ground red pepper, pour wine and mix.
Put vegetables, fish on the bottom of the form and bake.

OVEN BAKED FISH

Ingredients:
2-3 fish, 100 g sour cream, 0.5 lemon, salt.
Preparing baked fish:
Rub medium-sized freshwater fish well with salt. Put on a baking sheet and bake in the oven for 20 minutes, along with scales and giblets. Remove easily detached scales from it, take out the insides and separate the head.
Spread with sour cream and put in the oven. Fry until a golden crust forms.
Put the finished fish on a wide dish, cut into pieces.
Arrange a side dish around: boiled potatoes, beans, onion circles scalded with boiling water with mayonnaise, stewed or canned tomatoes, fresh herbs.
The fish itself can be garnished with lemon slices.

COD BAKED WITH SWEET PEPPER

Ingredients:
700 g cod fillet, 0.8-1 kg sweet pepper, 2 eggs, 2 tbsp. spoons of tomato sauce, 4 tbsp. tablespoons of butter, sugar, salt - to taste, ground crackers.
Preparing baked fish:
Remove the stalks and seeds from the fleshy bell pepper and bake it in the oven, then peel it and turn it into a homogeneous mass with a mixer, combining with softened butter, raw eggs, salt, sugar and tomato sauce.
Bread cod fillet in flour mixed with salt and pepper, lightly fry, then put in a thick-walled pan or deep pan, greased with oil, put pepper puree on top, grease the surface with melted butter, sprinkle with ground breadcrumbs and bake in the oven.
It is good to cook this dish in portions (in small pans) and serve it on the table without transferring it to another dish.

FISH BAKED WITH CHEESE

Ingredients:
300 g of fish fillet, 1/3 cup of grated hard cheese, 1/4 cup of sour cream and mayonnaise, 2 onions, 2 tablespoons of butter, 3-4 sprigs of herbs.
Preparing baked fish:
Sprinkle fish fillet pieces with salt, pepper and fry in butter. Onion cut into cubes and also fry in butter.
In a portioned frying pan, greased with oil, put pieces of fish, fried onions on them, pour everything evenly with a mixture of sour cream, mayonnaise and grated cheese, in which, if desired, you can add salt and a little sugar, and bake in the oven.
When serving, garnish the baked fish with sprigs of greenery.

FISH BAKED WITH Zucchini or Eggplant

Ingredients:
300 g of fish, 5-6 circles of zucchini or 6-8 circles of eggplant, 1 tbsp. a spoonful of flour, 2 tbsp. tablespoons of vegetable oil, 2-3 cloves of garlic, 1/2 cup of mayonnaise mixed with sour cream, 1 teaspoon of grated cheese, 1 teaspoon of butter, 1 tbsp. a spoonful of finely chopped greens.
Preparing baked fish:
Cut the fish into fillets, cut into small pieces of 30-40 g, sprinkle with salt, pepper, roll in flour and fry on both sides.
Sliced ​​zucchini, sprinkle with salt, roll in flour and fry until golden brown. Pour hot water over eggplant circles, and then prepare in the same way as zucchini.
In a portioned frying pan greased with oil, put pieces of fish, zucchini and eggplant on them, sprinkle with chopped garlic, pour mayonnaise mixed with sour cream, sprinkle with grated cheese and bake in the oven.
When serving, sprinkle the appetizer with finely chopped dill or parsley.

FISH IN SAUCE WITH MUSHROOMS

Ingredients:
For one serving: 100 g of fish (cod, catfish / pike, pike perch, catfish, ice, etc.), 5 g of wheat flour, 10 g of butter or margarine, 120 g of sour cream sauce, 30 g of mushrooms, 15 g of onion, 150 g boiled potatoes, boiled egg, grated cheese.
For the sauce: 1 liter of sour cream, 50 g of wheat flour, 50 g of butter (these products will make 1 liter of sauce - for 9 servings).
Preparing baked fish:
Roll the fish in flour, fry. Boiled potatoes cut into slices, fry. Separately fry onions, mushrooms. Pour a small amount of sour cream sauce into the pan, put fried fish, circles of potatoes around.
Put fried onions, sliced ​​mushrooms, boiled egg slices on the fish. Pour in sour cream sauce, sprinkle with grated cheese, pour over with butter and bake in the oven at a temperature of 240-260°C.
Preparation of sour cream sauce. Fry the sifted flour in a frying pan without oil, cool, mix with butter, put sour cream brought to a boil, stir, salt, pepper and cook for 3-5 minutes. Strain and bring back to a boil.
This dish is served in the pan in which it was baked.

SALMON BAKED IN HONEY-GINGER SAUCE

Ingredients:
1 kg. salmon, 2 cloves of garlic, ginger (approximately 2 centimeters), a small bunch of green onions, 100 ml of soy sauce, 100 ml of orange / pineapple / apple juice, 3 tablespoons of honey.
Preparing baked fish:
Marinade: In a small saucepan, mix soy sauce and juice, heat a little and dissolve the honey. Add finely chopped garlic, ginger and finely chopped green onions. Spicy lovers add crushed chili peppers. It is best to use orange juice (with apple and pineapple is also good).
Pour the fish with a part of the marinade and put in the refrigerator for an hour. Bake in the oven at 250 degrees for about 10-15 minutes. While the fish is in the oven, add 1 teaspoon of starch to the remaining marinade and bring to a boil, stirring. Drizzle the cooked salmon with the sauce, serve with rice or vegetables.

Marine fish rainbow gerbil (American smelt) belongs to the salmon family. Distributed in the waters of the Arctic, Pacific Ocean. Since ancient times, it has been an object of fishing, due to its high nutritional value and taste. Various delicious dishes are prepared from it, but the most popular salted-dried gerbil is a favorite snack for beer in our country.

The rainbow gerbil contains a large amount of vitamin and mineral compounds. Its meat is a source of valuable easily digestible protein: in 100 grams of the product, it accounts for about 18%.

The share of fats is less than 2.5%. Calorie gerbil is 97 kcal, due to which it is classified as a dietary product. Dried salted gerbil can be used without restriction as a snack for beer, without harming health.

Rainbow gerbil fish contains vitamins A, B1, B2, B3, PP, B5, B6, B9, B12, E, D, K. Minerals are represented by calcium, magnesium, sodium, zinc, potassium, phosphorus, manganese, selenium, iron and copper.

The benefits of gerbil fish have been known for a long time. Thanks to its inclusion in the diet, the risk of diseases of the cardiovascular system and digestive organs is reduced. Meat also contains polyunsaturated fatty acids Omega 3 and Omega 6. They can significantly reduce the amount of bad cholesterol in the blood and improve brain function.

American smelt can be used as part of special diets for weight loss. A distinctive feature of dishes prepared from this fish is their low calorie content.

How to cook gerbil

The simplest recipe for cooking is fried gerbil. This little fish is very tasty. It does not require spices for frying, just a little salt and garlic. The thing is that rainbow gerbil itself has a pleasant aroma. In order to save time and not roll each fish in flour, the easiest way is to take a bag with a small amount of flour, then pour the fish into it. The package must be shaken thoroughly. After that, the fish is simply taken out and placed in a heated pan.

Gerbil snacks

Fish snacks are in great demand. They are used as delicious snacks for fresh chilled beer. In addition, they have a certain benefit, since a large number of valuable compounds are preserved in the process of making snacks. Dried salted gerbil is a delicious appetizer made from a small sea fish. You can cook it at home, but this is a time-consuming procedure, and the technological process itself is specific. It is much easier to buy ready-made gerbil snacks from a trusted Chinese manufacturer at a bargain price.

(Ammodytes tobianus) is a fish from the family of gerbils (Ammodytidae) from the group of softfins. The family is distinguished by the following features: the body is very elongated, eel-shaped, mostly with small cycloid scales, rarely naked; pointed head with large mouth; gill openings are large; one long dorsal and one anal fin distinctly separated from the caudal fin; anal opening far pushed back; no pelvic fins or swim bladder; pharyngeal bones with sharp velvety teeth, jaws and palatine bones without teeth. This includes 4 genera found in the northern hemisphere. The genus Ammodytes contains about 5-7 species that live in the seas off the coast of Europe and America. Actually P. (A. tobianus) is olive-green above with silver-white sides and belly and almost colorless fins, 15-17 cm long. It is found along the western coasts of Europe, reaching in the Mediterranean Sea to Venice and Sicily, in the Baltic Sea to Aland, the skerries of Abo and Gohland, in the north to the White Sea (inclusive); in addition, it is found in Iceland, Greenland and off the northeastern coast of North America. P. lives on sandy soil, in which it easily burrows. It feeds mainly on small crustaceans and spawns in autumn. They are used for food and serve as bait for catching cod and other fish in the far north of Europe, and in our country it is on the Murmansk coast. They catch P. with small-mesh nets.

• - " - Rhombomys opimus see also 11.8.1. Genus Lesser gerbils - Meriones " - Rhombomys opimus in the past loose sediments of aquatic origin were deposited ...

  Animals of Russia. Directory

• - - Meriones unguiculatus see also 11.8.1. Genus Lesser gerbils - Meriones - Meriones unguiculatus; 248 - tamarisk gerbil; 249 - Mongolian gerbil; - red-tailed gerbil...

  Animals of Russia. Directory

• - - Calidris alba see also 10.6.2. Genus Sandpipers - Calidris - Calidris alba The size of a starling, the back, head and chest are light reddish with frequent black spots, the belly is white ...

  Birds of Russia. Directory

• - Rod 99...

  Flora of the Central Forest State Reserve

• - ur., s., near Chita - this is a tract of fluttering sands with characteristic sandy landforms. An indicative place for school geographical excursions...

  Geographical names of Eastern Siberia

• - In most salmon fish, the meat has various shades of red-pink. But there are salmon, such as whitefish, nelma, whose meat is milky white ...

  A book about tasty and healthy food

• - a fish from the gerbil family from the group of softfins. The family is distinguished by the following features: the body is very elongated, eel-shaped, mostly with small cycloid scales, rarely naked...

  Encyclopedic Dictionary of Brockhaus and Euphron

• - a small river shallowing from alluvial sands ...

  Marine vocabulary

• - I gerbil is a bird of the shorebird family of the wader suborder. Body length about 18 cm, weight 45-75 g. Three-toed legs. The back is black with red spots, in winter it is light gray, the belly is white...

  Great Soviet Encyclopedia

• - 1) initial value ....

  Live speech. Dictionary of colloquial expressions

• Explanatory Dictionary of Efremova

• - gerbil I A mouse-like rodent found in sandy or clayey plains and steppes. II well. Marine fish of the perch-like order, with an elongated, laterally compressed body, living near the shore on sandy ground ...

  Explanatory Dictionary of Efremova

• - gerbil I A mouse-like rodent found in sandy or clayey plains and steppes. II well. Marine fish of the perch-like order, with an elongated, laterally compressed body, living near the shore on sandy ground ...

  Explanatory Dictionary of Efremova

• - gerbil I A mouse-like rodent found in sandy or clayey plains and steppes. II well. Marine fish of the perch-like order, with an elongated, laterally compressed body, living near the shore on sandy ground ...

  Explanatory Dictionary of Efremova

• - gerbil I A mouse-like rodent found in sandy or clayey plains and steppes. II well. Marine fish of the perch-like order, with an elongated, laterally compressed body, living near the shore on sandy ground ...

  Explanatory Dictionary of Efremova

• - See CRAFTS -...

  IN AND. Dal. Proverbs of the Russian people

"Gerbil, fish" in books

Fish