Baked fish in foil. Fish baked in the oven - the best recipes

Fish can be prepared in a wide variety of ways, but one of the most delicious, simple and effective options is cooking fish in foil. You can bake the fish whole or in parts - in any case, it will turn out very tasty! In this article, you will learn how to cook fish in foil quickly and easily!

If you want the fish to be tender, juicy and fragrant, bake it in foil with your favorite spices, vegetables and herbs. With this method of preparation, it is almost impossible to spoil the fish, as well as overdry it. This method of cooking becomes especially relevant in the warm season, when fish in foil can be cooked not only in the oven, but also in coals in nature - such a fish turns out to be completely special and certainly very tasty.

Russian monks joke: fish is not only a very valuable “fish fur”, but also an easily digestible dietary meat.

Any fish can be baked in foil: both river and sea, both in pieces and as a whole (if it is small).

Sea fish can be baked without defrosting, but it is still better to use fresh fish.

You can only bake fish with spices, or you can also put greens, vegetables, fruits to taste in foil - bell peppers, onions, carrots, potatoes, parsley, dill. You can put both one product and everything in a row - they will exchange aromas and it will turn out very tasty.

From seasonings and spices for fish, oregano, garlic, allspice, black pepper, bay leaf, lemon and many other spices are suitable - you can add your favorite seasonings, then the fish will turn out exactly to your taste.

Greens and any additional products can be put in the abdomen of the fish and on its carcass or pieces.

To bake fish, the foil needs to be folded in half - you get an envelope, and its edges fold several times - air should not get inside so that the envelope does not burst during cooking, you need to leave free space in it.

You can also wrap the fish with foil in another way, the main thing is to make sure that the juice released during the cooking process does not flow out of it, and the foil should not compress the food too much - then they will not bake well.

If the fish is dry, brush it with butter, and also put a few pieces of butter in foil.

For dry fish varieties (salmon, cod, pink salmon and other low-fat fish), it is better to lubricate the foil with vegetable or butter, or in this case sauces are used, and acidic marinades are not used for such fish.

Fatty types of fish before baking in foil can be marinated in soy sauce or lemon juice with any seasonings.

An excellent side dish will be vegetables baked with fish in foil.

Recipe for cooking fish in foil

Cooking fish in foil can be described literally in a nutshell: prepare the fish by gutting it, then, cutting it into pieces or leaving it whole, lay it on foil, pepper and salt, sprinkle with lemon juice, or cover with lemon slices, fasten the edges of the foil, bake until cooked .

Another method, mainly used for river fish: put coarse salt on foil, fish on it, pieces of lemon on the fish, then coarse salt again, wrap without leaving holes, bake for at least 40 minutes.

Depending on the size of the fish or pieces, it may take a very different time to bring it to readiness. As a rule, a minimum of 40 minutes is needed for large river fish, 10 minutes for small or small pieces, and less time for sea fish. The readiness of the fish is checked like this: if the meat is well separated from the ridge, then it is ready.

It is very convenient that in foil you can cook fish separately for each participant in the meal, putting different foods and spices to the taste of the person.

Cooking fish in foil on charcoal

Separately, a few words should be said about baking fish in coals. It is necessary that there be enough coals, and they need to be prepared so much in time so that the earth has time to become hot. In a large number of coals, you can make a recess and put fish in foil in it, if there are not so many of them, then you can remove the coals to the side, put the fish on the ground, and cover it with coals on top.

Recipe for baked fish in foil with vegetables

Ingredients:

• 500 g fish fillet,
• 250 g mushrooms
• 3 potatoes
• 1 onion
• lemon juice,
• soy sauce.

Cooking:

This is a very simple recipe for baked fish in foil. Even the most inexperienced hostess can do it.

To cook fish in foil with vegetables, you need to marinate the fish fillet in lemon juice mixed with soy sauce, adding spices to taste.

Fry the onion until lightly browned, then fry the mushrooms (oyster mushrooms or champignons) until the liquid has evaporated.

Peel potatoes, cut into plastics no more than 1 cm thick, put on oiled foil, put mushrooms on top, fish on them, fried onions on top.

Wrap everything in foil and bake in the oven or on coals until tender.

When baking in the oven for a golden crust, 10 minutes before the end of cooking, remove the foil from the fish.
The additional products indicated in this recipe can be easily replaced with any others, for example, put carrots and onions under the fish, and mugs of tomatoes on it.

A simple recipe for cooking red fish in foil

Ingredients:

• whole trout (or a piece of trout / salmon or other fish),
• lemon,
• spices to taste
• parsley,
• olive oil.

Cooking:

Cut the fish from the side of the abdomen, gut, rinse, dry, stuff the fillet with lemon slices, sprinkle with spices, put parsley sprigs in the abdomen, sprinkle with oil, close the abdomen, rub with seasonings on both sides from the outside, lay on foil, wrap it without leaving holes, bake for 30-40 minutes in an oven preheated to 180 degrees, removing the foil from above 10 minutes before the end of baking and brushing with oil after that.

To prevent the fish from sticking to the foil, put it on a vegetable pillow, or this trouble can be avoided by leaving a lot of empty space in the foil envelope.

When opening the foil to brown the fish, be careful not to get scalded by the steam.
Baking whole fish, you can stuff it with any vegetables to your taste. Everything, red fish in foil is ready. Eat for health.

Ingredients:

• 1 large carp
• 4-5 fresh tomatoes
• 3 bulbs
• dill,
• parsley,
• spices to taste
• vegetable oil,
• mayonnaise,
• salt.

Cooking:

Cut the tomatoes into slices, onions into half rings, chop the greens and mix everything.

Rinse the fish, gut it, rub it inside and out with spices, coat with mayonnaise, put the vegetable filling in the belly.

Grease a baking sheet with oil, put the fish wrapped in foil.

Bake in an oven preheated to 180 degrees for 40-45 minutes, unfold the foil for browning 20 minutes before readiness. Stuffed carp in the oven is a very simple and tasty dish!

Cook delicious, fragrant and mouth-watering fish in foil, bake it in the oven or in coals and enjoy the compliments of your loved ones!

Video: How to cook fish in foil very quickly and deliciously festive

Author of the article "How to cook fish in foil"

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

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

Some secrets and features of baking fish in foil:

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

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

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

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

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

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

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

Fish in foil

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

And for this, prepare the following products:

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

This amount of ingredients is designed for 5 servings of the finished dish. In total, it will take you 40-45 minutes to prepare the dish.

How to bake fish in foil in the oven:

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

Fish in foil recipe

Ingredients for the recipe:

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

How to cook:

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

Baked mackerel in the oven in foil with potatoes

Ingredients:

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

Cooking method:

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

Hake baked in foil

Ingredients:

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

Sauce for hake

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

Cooking:

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

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

Baked fish in the oven is not only 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 tender.
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. Cut 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 stewpan 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, 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:
Carp clean, gut, rinse in cold water, cut into pieces, roll in flour mixed with salt, put on a baking sheet, greased with butter, put in a warm oven, pouring 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 out of 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 ground red 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.
Put the fish, sliced ​​tomatoes, mushrooms in a greased dish, sprinkle with breadcrumbs, pour sauce, sprinkle with cheese, sprinkle 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 butter and scallops 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 other dishes.

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 onion. 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.

This page is dedicated to the preparation of river fish in foil in the oven, double boiler, slow cooker and air grill immediately with a side dish, for example, with potatoes. In my notebook I will try to clearly show you that cooking fish in foil is simple, healthy and tasty. In addition, river fish can be baked whole in foil along with vegetables, mushrooms, cereals - then you do not need to waste time preparing a side dish. And one more plus for housewives who value their time: no need to stand at the stove and turn over each piece when frying fish, and then wash the stove from oil 😉 Well, did you persuade? We switch to a healthy diet without carcinogens and save our time!

How to cook river fish in foil in the oven

In general, this recipe for baking fish in foil can be used for any river fish weighing 800 - 1000 g. If fish with a larger weight than indicated is baked in foil, you just have to increase the cooking time in the oven.

What kind of river fish can be baked whole in foil? Many do not like river fish due to the presence of many small bones in it. Well, if there are avid fishermen in your family, then this recipe is for you 🙂 Do not give all the catch to cats, right? A joke is a joke, but doctors recommend including any fish in your diet, it contains many useful trace elements that are not found in meat. I already wrote about the beneficial properties of carp, I highly recommend reading it! Any river fish can be suitable for cooking in foil: carp, asp, carp, perch, grass carp, bream, pike, tench, pike perch, catfish, crucian carp, burbot, silver carp. Fatty varieties of fish (catfish, silver carp, carp, asp, bream) in foil are more juicy, but when cooking pike perch in the oven, it is better to add a piece of butter to it. Large fish, such as catfish and silver carp, are best cut into large pieces for cooking. But for baking pike in the oven, because of its special taste, it is recommended to make a sauce of mustard, horseradish, garlic and mayonnaise (sour cream). Again, this is only a recommendation, I have prepared baked pike several times simply with lemon slices in the gills.

Today we will cook with you fish, or rather carp in foil with potatoes ,

For this recipe we need:

• Carp (or any other river fish) weighing 1 kg,
• potatoes - 1 kg,
• salt,
• vegetable oil - 2 tablespoons,
• dried dill or spices for fish,
• sheet of baking foil.

Lucky for me, I got a mirror carp, it was a great pleasure to clean it! How to cook baked fish with eggplant and zucchini can be found.

River fish for baking need to be gutted (remove the insides and gills), it is not necessary to remove the head. Then the fish is salted and rubbed with spices. While the fish is marinating, we are engaged in a vegetable pillow for a baked fish. I use peeled and thinly sliced ​​potatoes.

You can bake river fish in foil with other vegetables, such as pan-fried carrots and onions. If you are against sautéing, drizzle lemon juice over onions and carrots and drizzle with vegetable oil. Mushrooms go well with baked fish: champignons or oyster mushrooms (add them to vegetables and you get another new fish dish). So, we decided on the choice of a pillow for baking river fish in foil. We turn on the oven to heat up, and we ourselves collect the fish and its fur coat.

We put a sheet of foil on a baking sheet with a margin for a pocket in which we put fish and vegetables. Lubricate the foil with a spoonful of vegetable oil (ideally olive oil), lay out the substrate for the mirror carp: potatoes or vegetables. Many people like to bake fish with lemon, please. We put the fish on the salted potatoes, sprinkle with a second spoon of oil on top

and pack everything neatly in foil, so that the seams are on top and all the juice released from the fish remains in the pocket. It remains to bake the fish in foil.

How long to bake river fish in foil?

A dish of whole fish weighing about 1 kg in foil is baked for about 40 minutes at a temperature of 180 degrees. But you need to know that all dishes in foil turn out pale, and if you want a golden crust, then carefully (you can burn yourself with steam!) Open the foil and blush the top about 10-15 minutes before the end of cooking. To do this, I grease the carp baked in foil with the secreted juice using a silicone brush.

Whoever loves mayonnaise greases the fish with it while marinating the fish, it will brown well if you open the foil.

fish in foil can be cooked even faster if steamed in a double boiler or slow cooker.

The process of preliminary preparation of fish with a side dish, marinating and packaging is the same. The steam cooking process reduces the cooking time of fish in foil, for a whole fish weighing 800 g it takes 30 minutes. In a double boiler for fish in a foil pocket, you can put vegetables: potatoes, grated carrots, sautéed onions and tomato slices, or put vegetables over the fish on the upper tier of the double boiler.

If your multicooker (for example, as I have in Panasonic) has a steaming function, then the recipe for steaming river fish in foil is for it! Pour 2 cups of water into the multicooker bowl, boiling water is better, so you save on cooking time. Put the whole fish with vegetables in foil in a steaming container. Select the “steam cooking” function with the menu selection button, set the time to 30 minutes and start your multicooker. The time will count down after the water boils. After the specified time, the multicooker will cook in foil for a couple of juicy mirror carp or other river fish, and even with a side dish!

And you can cook a dish in a slow cooker in this way - a duet:

Fish will be steamed on top, and a whole potato in the water below (peeled or in their skins, this is up to you). Instead of potatoes, you can use rice, but since they have different cooking times with whole fish, you can use either rice in bags or fish fillets. It is convenient to take out rice in bags in the middle of the process of steaming fish.

Whole baked fish can be cooked in an air grill, with or without garnish, in foil or without foil. I will show you a video recipe for baking perch in an air grill (by MrPogrebok), according to this principle, you can cook any whole baked fish without a head, and whether you use foil is up to you. When baking fish in foil, the air grill will need to be washed less 🙂 It is a pleasure to fry river fish in an air grill, you don’t even need to turn it over on the grill!

Choose how you cook for yourself fish in foil with potatoes and be healthy!
With you was the hostess of the site Notebook, Anyuta.

OTHER FISH RECIPES:

P.S. If the network is busy, you may not be able to access it, just try again several times 🙂

If you still do not know how to bake fish in foil in the oven, then you should definitely read our article. In general, fish in foil is probably the easiest and most useful way to cook it. You don’t need to especially monitor it during baking, set the timer on the oven and go lie on your couch after a hard day’s work. Next, we will reveal to you the secrets of baking fish in foil and offer one very tasty recipe by which you can cook a sea beauty for a holiday, or just for a family dinner. This dish is truly versatile.

Some secrets and features of baking fish in foil

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

It is worth noting that the fish from the river should first be properly gutted, cleaned of scales and washed properly. And in the oven it needs to be baked longer so that it bakes well and destroys all microorganisms dangerous to our health in it.

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

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

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

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

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

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

What do you need to cook fish in foil?

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

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

This amount of ingredients is designed for 5 servings of the finished dish. In total, it will take you 40-45 minutes to prepare the dish.

How to bake fish in foil in the oven?

First, wash the fish and clean it of scales and entrails. Cut off her head and fins, and then cut your marine beauty into pieces. And if you take a fillet, then just rinse it under running tap water, and then lightly wipe it with a paper towel to remove excess moisture.

To prepare the marinade, mix olive oil, crushed garlic, ground pepper and finely chopped dill in a bowl. Then break the lavrushka with your hands and throw it into the marinade too. You can add a couple of peas allspice.

Then rub the fish with salt, and then with the prepared marinade.

Put thin lemon slices on top of the fish and sprinkle with finely chopped green onions.

Then wrap it all in foil, lift the edges of it.

Preheat the oven to 200 degrees and send the fish there for 20 minutes.

While the fish is baking, start preparing the creamy sauce. First, in a dry frying pan, lightly fry the flour until a light golden hue. At the same time, cream is heated in a saucepan. Next, flour, nutmeg and chopped dill are gradually added to the warmed cream in small portions. The resulting mass is thoroughly kneaded - a properly prepared sauce should have a fairly thick, but uniform consistency.

Step 5 - decorating the dish.

As a decor for the dish, you can use thyme sprigs, olives or avocado slices. And yet - try sprinkling warm salmon with dry white wine. It adequately emphasizes the natural aroma of red fish and gives it a subtle spicy sourness.

Thanks to detailed instructions, anyone can bake fish in foil in the oven, regardless of the experience of culinary practice.