Fish pieces baked in foil. Universal dish - fish baked in foil in the oven

Step by step recipe

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

Fish baked with vegetables is prepared in this way:

Step 2 In a small frying pan, heat 20 grams of olive oil, add chopped onion, chopped olives, fry until caramelized.

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

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

Step 5 Put the fish, skin side down, on top of the vegetables and drizzle with oil.

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

Fish baked in foil with vegetables

A good helper for a novice cook is foil. Vegetables and fish cooked in foil work well for everyone. The main thing is to monitor the time and temperature of cooking.

You will need:

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

Cooking time will be: 1 hour 20 minutes. 1 person has 210 kcal.

Cooking:

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

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

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

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

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

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

Salmon in the sleeve

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

Required products:

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

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

Cooking:

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

Step 3 Boil all vegetables in boiling salted water. Lower them into the water separately, holding time is about two minutes. Place vegetables in a colander, sieve, or paper towels to dry.

Step 2 Combine the peeled garlic cloves in a bowl with oil, put the potatoes in the oil and mix well.

Step 3 In another bowl, mix carrots, zest, fennel, olives, season to your liking.

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

Baked fish with vegetables

We suggest using fresh spinach and greens for full program. These vegetables are useful and light vegetable coat.

You will need:

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

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

How to cook:

1. Wash spinach, pat dry and chop coarsely. Tomatoes cut into thick circles;
2. Heat the oil in a heavy-bottomed frying pan. Fry the fish fillet on it, only on one side. Then turn the pieces over and put on each pesto sauce;
3. Put slices of tomatoes on the fish, sprinkle them with olive oil, chopped spinach and crumbs on top butter, pour some water. Place a lid on the skillet. First, simmer for 3 minutes at medium temperature, then reduce it and continue cooking for another 15 minutes. If needed, add a little water. already cooked vegetable coat salt.

Pink salmon with assorted vegetables in a slow cooker

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

Required:

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

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

How to cook pink salmon baked with vegetables:

1. Divide the pieces of pink salmon into 2 parts, remove the bones from them;
2. To prepare the sauce, you need to peel the onion, clove of garlic, chop. Put them out in not in large numbers water. Put tomato paste, salt, pepper, paprika into this liquid. Boil 2 minutes;
3. Put slices of pink salmon in the bowl of the multicooker, circles of tomatoes on top and pour sauce over everything. Select the desired mode and cooking time.

Salmon with broccoli

This recipe will be very tender fish. Don't bake it with big amount vegetables, it is enough to take only broccoli and mash it. Put on a plate next to the fish, it will look very nice.

You will need:

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

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

How to cook fish:

Step 1. Put the broccoli florets in a multicooker bowl, steam.

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

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

Step 5 Puree broccoli by adding cream, a little salt and beat well again.

Step 6 Expand the finished salmon, put it on a plate, do not remove the lemon and greens. Put mashed potatoes next to it, sprinkle with sesame seeds on top.

Cooking Tips

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

Bon appetit!

Fish can be cooked in a variety of ways, but one of the most delicious, simple and spectacular 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 pepper, onion, 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 - 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 belly 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 sour marinades for such fish is not used.

Fatty 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 the foil, fish on it, pieces of lemon on the fish, then again coarse salt, wrap, leaving no holes, bake for at least 40 minutes.

Depending on the size of the fish or pieces, it may take the most different time. As a rule, a minimum of 40 minutes is needed for large river fish, for small or small pieces- 10 minutes, and for sea ​​fish need less time. 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 products and spices according to one's taste.

Cooking fish in foil on charcoal

Separately, a few words should be said about baking fish in coals. Need to have coal enough, and they need to be prepared so much in time 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 golden brown 10 minutes before the end of cooking, remove the foil from the fish.
Specified in this recipe additional products can be easily replaced with any other, 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, place it on 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, this is a very simple and delicious 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"

Fish in the oven in foil will also appeal to those who do not revere fish too much. Even a simple pollock under a “cap” of cheese, mushrooms on a potato and onion pillow will surely appeal to the most capricious eaters. Let's tell interesting options cooking fish, we will explain what kind of spices will decorate the dish, and how to properly serve fish dishes.

Oven-baked fish in a foil envelope will never taste good unless you learn how to choose the right one. fresh product. The most successful will be a steam room, only a caught roar. But in Russia there are quite a few fish, and more often we deal with imported frozen products. We do not lose vigilance, we choose quality!

• The gills of the fish should be pale pink, without a gray coating. Buy fish with a head: by cutting off the head, sellers often sell stale goods.
• The smell of good fish is gentle, marine, very pleasant. River fish slightly smells of algae. Heavy "swamp" aroma gives out bad product. The meat will “give away like a swamp” and taste.
• The pronounced aroma of ammonia is a sign of stale, spoiled fish.
• The eyes of the fish should be clean, clear, and the scales should shine and shimmer with silver.
• Often the fish is sold in an ice crust. The glaze layer should be thin, no more than 1-2 mm. Otherwise, you will defrost the product and get a thin carcass (or piece): the rest will go into the water.
• A gray, dull fish means one thing - it was stored or transported incorrectly, on the way it either melted or froze again. The carcass will be dry, even if the fish is naturally oily and juicy.

How long to bake fish? The main rule is not to overdry the product. Since fish meat is tender, it is better not to bake it for more than 40 minutes. Such species as trout, salmon, chum salmon, mullet and pike perch are baked even faster.

Fish baked with lemon and vinegar in foil

Foil is a great invention. It never oxidizes, creates heat inside, which evenly bakes any product, be it meat or fish. There is no need to pour oil into such a dish, so nutritionists always approve of this way of cooking. And you can also throw away the foil without bothering to clean the baking sheet from food debris.

Fish with lemon in foil is a classic of the culinary genre. So any waterfowl is excellent, even the driest and fleshy. People on a diet often replace lemon juice salt and then the dish turns out to be tender, healthy and easy to digest. From spices will do white pepper or a mixture of Provence herbs.

We offer to bake river carp with tender white meat and a thin layer of fish oil, useful in all respects.

Prepare:

• wine or apple cider vinegar (you can take regular, but in a very weak concentration) - 3 tbsp. l.;
• big lemon;
• carcass of carp - 1 kg;
• white peppercorns, a pinch of salt.

Cooking like this:

1. We carefully clean the fish from scales and entrails. Cut into large steaks and coat the pieces with spices on all sides. Taking out the bones from a carp is a rather dreary job, so let's leave them in place and take them out as they are eaten. Carefully place the pieces on a greased foil.
2. Distribute thin circles of lemon on the steaks in an even layer, sprinkle with vinegar.
3. Cover tightly with foil and bake at 200 degrees for 30 minutes. The fish turns out to be boiled, the pulp easily moves away from the bones.

We eat fish with fresh herbs, lettuce, washed down with young Beaujolais.

Spectacular presentation of carp - portioned. To do this, we prepare a separate envelope with fish for each eater, wrapping one piece of it in a sheet of foil.

Hearty dish with potatoes in the oven

Fish and potatoes in the oven - a kind of option hearty pie but without the test. We suggest making an unusual puree casserole with canned food or replacing canned food with fillets of any white or red fish.

Prepare:

• cold mashed potatoes- 500 g;
• any canned fish(V own juice!), for example, saury;
• onions - 1 pc.;
• salt, pepper to taste;
• frying oil;
• greenery for decoration.

Grease the foil with oil, lay out a thin layer of mashed potatoes. Fry the saury with chopped onion in a pan and distribute a layer of fish on top of the potatoes. We cover it with a second layer of puree and pack the envelope. We bake the dish for 20 minutes in the oven, and in 5 minutes we open the foil and turn on the “Grill” mode. It will turn out a golden crust, which will give the casserole amazing pleasant taste. The final touch is a sprig of dill. We eat with homemade pickles and fresh black bread.

The dish is being prepared hastily, therefore it is better to make it from mashed potatoes left over from dinner. So the cooking time will be significantly reduced.

stuffed with rice

Fish with rice in foil stuffed with rice requires certain skills from the hostess. After all, the highlight of the dish is in the jewelry cutting of the carcass, freeing it from bones and skin. Usually pike is stuffed: the fish seems to be made for stuffing. But you can also use sterlet, silver carp, mirror carp.

In addition to a fish carcass weighing 1-2 kg, we need a glass of boiled rice, an onion, one apple, salt, spices and sour cream to coat the fish. For those who do not know how to butcher fish, you can simply stuff the belly with stuffing: this will also be very tasty.

We act like this:

1. We wash the fish, clean the scales, take out the insides.
2. Fry the onion in a frying pan.
3. Add apples (optional), cut into small pieces.
4. Simmer the onion-apple mixture until soft and mix with boiled rice.
5. We stuff the belly of the fish tightly with warm stuffing and pinch its edges with a toothpick (or sew with kitchen thread).
6. Coat the fish with salt, pepper, sour cream and wrap in foil.
7. Bake at 180 degrees for 40 - 45 minutes.

The finished fish is satisfying and self-sufficient, it does not need a side dish. And here is the green leaf salad and tomatoes are just the perfect addition to it.

How to bake with vegetables?

Fish with vegetables perfect recipe for free experiments. In the season when the vegetables are ripe, you can bake it with eggplant, tomatoes, zucchini, pumpkin and peppers. Mackerel, pink salmon and chum salmon are very tasty in the recipe, although any one in which the bones are large and easily removed during meals is suitable.

We will need: any vegetables 1 each ripe fruit, 2 mackerels or one large carcass of pink salmon, spices and salt to taste, a little vegetable oil.

Cooking like this:

1. We cut the vegetables into cubes, lightly sauté in vegetable oil until soft.
2. Wash the fish, cut into large pieces, lay on the foil.
3. Arrange the vegetables randomly on top.
4. We season with spices.
5. We close the foil envelope and send it to the oven at 180 degrees for 30 minutes.

It turns out a light fish and vegetable stew.

fish pieces

Fish pieces under the "cap" - very tasty cold appetizer. At the same time, for prescription will do the most budget fish, like haddock, pollock, blue whiting (choose larger).

Prepare:

• 2-3 fish;
• carrots - 1 pc. (large);
• onions - 1 head;
• processed cheese- 1 PC.;
• vegetable oil - 50 ml;
• some mayonnaise;
• salt, spices to taste.

Peeled fish cut into pieces and spread on foil. In a frying pan, fry the grated carrot and onion, chopped into cubes, until soft.

You can drop a little bite into the vegetables for spice.

Three in a mass of melted cheese and add a little bit of mayonnaise. We cover the fish tightly with a “hat”, and then we pack it in foil. The fish is baked for 25 minutes at 200 degrees. We serve it to brown rice, buckwheat or mashed potatoes.

With mushrooms and tomatoes

Pink salmon under a "fur coat" of mushrooms and tomatoes - great option second course for festive table in post. Choose a large carcass, ripe tomatoes. Any mushrooms are suitable, but not dried - the aroma of such mushrooms is too bright, and we need to achieve a harmonious and delicate taste.

Required Ingredients:

• pink salmon carcass - 1.2 kg;
• 3 ripe tomatoes;
• champignons - 100 g;
• sour cream or mayonnaise - 70 g;
• vegetable oil for lubricating the foil;
• sweet onion - 1 pc. (or leek stalk);
• salt, white pepper to taste.

Life hack: fish are easy to get rid of small bones tweezers or tweezers for eyebrows.

1. We cut the fish into fillets, removing all the bones. Lay out on a sheet of foil.
2. Sliced ​​tomatoes and mushrooms thin slices, chop the onion into pieces.
3. Lay the layers on pink salmon in the following sequence: mushrooms, onions and tomatoes. Salt, pepper, grease each layer with a thin mesh of mayonnaise (or sour cream). Last layer spread the sauce a little more - it should soak all the ingredients.
4. We wrap the foil and send the fish to the oven at 200 degrees. Bake for 40 minutes.

The finished dish should not be cut immediately - the fish may fall apart. But when slightly cooled, it is perfectly cut into pieces, and the pieces look extremely appetizing when cut. Serve this layered beauty with boiled potatoes, sprinkled fresh dill.

Red fish in the oven in foil

Red fish baked in foil - real delicacy. Especially if you use noble trout or salmon. But inexpensive chum or far eastern salmon also fit perfectly. In this recipe, you don’t have to be smart with spices, you don’t have to use special fillings, we will only emphasize the freshness of the fish and the taste of its meat without interrupting it.

Required Ingredients:

• 2 salmon steaks (any red fish);
• lemon juice;
• white pepper.

White pepper is the spice that delicately emphasizes fresh taste marine noble fish.

1. Sprinkle the fish steak with lemon, sprinkle with pepper, put it on a sheet of foil. Roll it up pretty tight.
2. Bake in the oven at 200 degrees for 20-25 minutes maximum. The fish should never dry out!
3. Open the foil and serve.

Be sure to garnish the fish with lime slices, put cherry tomatoes and lettuce next to it. We enjoy the dish with a glass of white and light sparkling wine.

Recipe for baking in sour cream sauce

fish in sour cream sauce it will turn out even tastier if you mix sour cream with mustard and herbs. The recipe is universal and will make even dry fish, such as pink salmon, juicy.

Prepare for the recipe:

• medium-sized pink salmon - 1 pc.;
• sour cream - 150 ml;
• mustard (can be spicy, "evil") - 3 tbsp. l. or more if you like spicy;
• a small bunch of dill;
• salt, pepper to taste.

Amazingly soft in sour cream filling it turns out mirror carp. It can be prepared in the same way without adding mustard.

1. We cut the fish into fillets, taking out the bone (it can be left for soup).
2. Mix sour cream with mustard.
3. Lubricate the foil with oil, put salted and peppered pink salmon on it. Pour in sour cream sauce.
4. Close the envelope tightly enough.
5. It remains to bake the carcass in the oven at a temperature of 200 degrees for 40-45 minutes.

The dish comes out surprisingly tender, tasty both warm and cold. If you cut the fish into pieces and put it on the festive table, it will “fly away” from the table first.

With tomatoes and bell pepper

In the season of vegetables, we offer to make pan-Asian-style fish - bake it with vegetables in soy sauce with sesame seeds.

For the dish you will need:

• large pike perch - 1 pc.;
• soy sauce - 50 ml;
• lemon juice - from half a lemon;
• a handful of sesame seeds;
• large bell pepper - 1 pc.;
• any spices to taste;
• tomato - 1 large.

For cooking, it is better to take white fish - haddock, cod, tilapia, greenling, carp or river zander which we will do this time.

1. We clean the pike perch from the insides, cut it into large pieces, send it to marinate in soy sauce for 30 minutes.
2. Pepper clear of seeds, cut into strips. Cut the tomato into slices or fairly large circles.
3. Lightly grease the foil with oil, put the fish on it, and the vegetables on top in random order. Season everything with lemon juice. Salt is not necessary: ​​soy sauce contains enough salt, and lemon juice emphasizes the taste.
4. We wrap the envelope and send the workpiece to the oven at 200 degrees. Bake for 35-40 minutes.
5. While the fish is baking sesame seeds lightly dry in a dry frying pan. Sprinkle them already ready meal.

Fish is served with vegetables, boiled rice, potatoes. You can make a sauce based on yogurt, garlic and pickled gherkins - it will add a slight piquancy.

Pollock in foil

Inexpensive pollock turns into almost holiday dish, if you bake it in foil with potatoes, vegetables and thin slices of viscous cheese. All you need is two potatoes, a bag of mayonnaise, an onion, a little cheese, a couple of pollock fish, salt and pepper to taste.

How we do:

1. Cheese cut into thin slices.
2. We cut the fish into fillets: cut along the ridge, take out the bone.
3. Peel the potatoes and cut into slices.
4. Cut the onion into very thin half rings.
5. Lightly grease the foil with vegetable oil, and lay the potato rounds on top. Let's salt and pepper them.
6. Put pollock on top of the potatoes, decorate it with onion rings, pour mayonnaise with a very thin mesh.
7. The last layer will be cheese - we do not three, but cut it into thin slices (you can take ready-made processed cheese).
8. We wrap the foil and send the workpiece to the oven at 220 degrees. Bake for 35 minutes.

The dish comes out juicy, fragrant, especially tasty when warm. Its taste will become brighter if you sprinkle the fish with fresh dill - it will appear light mushroom shade.

The dish will turn out even tastier if you put thin slices of fresh champignons on top of the fillet.

From cod fillet

Now on sale you can find cod fillet steaks. They are very convenient in that they allow you to whip up dinner - you can sprinkle steaks without defrosting with onions, cheese and bake. We will teach you how to cook fast, tasty fish dish from cod.

Prepare:

• 4 medium cod steaks;
• hard cheese - 100 g;
• onion - 1 pc.;
• mayonnaise - 70 g;
• frying oil - 50 ml;
• salt, pepper, any spices to taste.

The dish will become more satisfying if the fish is baked on a “pillow” of boiled rice al dente.

1. We let the steaks thaw slightly, but not completely, salt and pepper.
2. Cut the onion into rings and fry in a pan until golden brown.
3. Lay the rice on a piece of foil, put the cod steaks on top.
4. Sprinkle it with onions, spread with a thin mesh of mayonnaise and crush with cheese.
5. We tightly wrap the envelope, but make sure that there is free space on top - so the cheese and mayonnaise do not stick to the foil during cooking.
6. We send the fish to the oven preheated to 200 degrees. Bake for 40 minutes.

At the end, we recommend opening the foil slightly so that the cheese is browned. It turns out a delicious second course, which can be served directly in foil, opening the fish and sprinkling it with herbs. For such a dinner, a salad from fresh vegetables or simply ripe tomatoes cut into slices.

Mackerel baked in foil

The popular Friendship Diet today encourages everyone to eat plenty of vegetables, fruits, and healthy protein, such as fish. But most of all she is famous interesting recipes: followers of the food system love to experiment and create original combinations by stuffing fish with dried fruits, nuts, seeds and berries. We offer to bake it stuffed with currants. It is incredibly tasty, unusual and fragrant!

Instead of currants, you can take cranberries, viburnum, gooseberries and other sweet and sour berries.

We need 2 large mackerel fish, a handful of frozen or fresh currant berries, Provencal herbs, lemon juice, black pepper to taste. As you can see, we do not use salt: in this case, herbs and lemon juice will act instead of salt. But you can add salt to the dish.

How we do:

1. We thoroughly wash the fish, freeing before that from all the insides.
2. Rub with herbs, pepper and lemon juice.
3. We stuff with currant berries and fasten the abdomen with a skewer.
4. Carefully "wrap" the fish in a "fur coat" of foil and put it in a baking dish.
5. Bake at 200 degrees for 25-30 minutes.

The fish is wonderful when warm, but especially tasty when cold. The berries inside burst, and the mackerel carcass is filled berry juices. Try it, it's amazing interesting dish, but also useful and dietary.

A dish like fish in foil helps to accustom to useful product children and adolescents who eat it reluctantly. If desired, you can bake it with buckwheat, barley, stuff with anything and grease with any spices. The dish will always turn out "you will lick your fingers" if original product was flawless. Catch fish yourself, buy in stores and cook with pleasure.

Most housewives appreciate the dishes that they cooked in the oven, previously wrapped in foil. They do not require much attention and time, but they turn out to be tasty and healthy even for those who are on a diet. You can often bake a variety of fish: recipes will not get bored if you choose suitable additives, sauces and spices.

Fish baked in the oven

The simplest way cooking fish fillets will be to your liking even inexperienced housewives. You just need to peel a piece (steak or pulp), rub with spices, wrap in foil and bake for 30-40 minutes. Any fillet will turn out soft, fragrant and tasty, it only needs to be sprinkled with a little lemon or seasoned with sauce. This basic recipe can be varied according to your tastes, but each type of fish has its own cooking secrets.

Pink salmon

Noble red fish does not require special culinary wisdom because it's delicious on its own. The recipe for baked fish in the oven is simple. You will need:

• pink salmon steaks - 4 pcs.;
• rosemary;
• lemon;
• salt, white pepper.

For sauce:

• cream 20% - 200 ml;
• grated cheese - 50 g;
• fresh herbs.

From side dishes, give preference to rice or vegetables. Prepare like this:

1. Rinse the steaks thoroughly, rub with spices.
2. Lay the steaks on the foil (matte side inside). Lay a sprig of rosemary and a slice of lemon on each piece. Wrap tightly, put in the oven for an hour.
3. While the salmon is baking, make the sauce. To do this, heat the cream over low heat, add cheese, spices and heat until the sauce thickens. After that, add fresh herbs and let it cool slightly.

Sterlet

Baking fish in foil in the oven is not difficult if you set the task correctly. The sterlet is not capricious during processing; many housewives will cope with it. According to a similar recipe, you can make sturgeon. For cooking you will need:

• sterlet (small sturgeon) - 1 pc.;
• white wine - 100 ml;
• potatoes - 3-4 pcs.;
• fresh greens;
• white pepper, salt;
• some lemon zest.

If you are not sure that you can gut the fish, ask the merchant in the market with this request. You need to prepare like this:

1. Prepare the carcass: chop off the head, clean off the scales, remove the insides. Rinse the sterlet (sturgeon) from the inside, let dry.
2. Marinate the fish using dry white wine with spices (15-20 minutes). Meanwhile, prepare the filling.
3. raw potatoes cut into cubes, lightly fry. Add herbs (dill).
4. Start stuffing: use a tablespoon to place the stuffing inside the abdomen. Fasten the sides wooden skewers.
5. Sprinkle spices on top, wrap in foil. Roasting will take no more than an hour: the potatoes will absorb all the fat, and the dish will turn out simple, but delicious.

Trout

White river trout self-sufficient, so baking it is very simple. For this you need:

• trout carcass - 2-3 pcs.;
• rosemary;
• lemon;
• mixture allspice;
• green salad.

Cook as many carcasses as you are going to eat. One small fish is enough for a serving. Do this:

1. Gut and rinse the carcass. Discuss.
2. grind dried rosemary cut the lemon into thin slices.
3. Rub the carcass inside and out with spices. Put a lemon inside the abdomen.
4. Wrap in foil and put in the oven. A few minutes before cooking, the foil will need to be removed so that the trout is covered golden crust. Serve the dish with a green salad.

Cod

If you know how to bake fish in the oven in foil, you can eat hearty and inexpensive cod at least every day. Without additives, it is not very tasty, so try it original recipes. You will need the following ingredients:

• cod fillet - 500 g;
• carrot - 2 pcs.;
• bulb;
• celery;
• bell pepper - 1 pc.;
• champignons - 300 g;
• a little vegetable oil;
• seasonings.

Fish in foil in the oven is convenient because it does not take much time. Preparation will take 15 minutes. Do this:

1. Prepare the cod fillet: separate the flesh from the ridge, remove large bones.
2. Chop the vegetables and fry them with a small amount oils: first onion, then all the rest. Fry the mushrooms separately.
3. Divide the foil large sheets. Place a piece of fish and two or three tablespoons on each fried vegetables. Wrap the envelopes tightly. Bake for 40 minutes at 180 degrees.

Fish fillet

Fish in foil in the oven can become great dish for the holiday and for every day, if properly prepared. Small carcasses can be baked whole, after removing the head, spine and entrails. Delicious pink salmon, salmon or sturgeon can be served as bone-in steaks. It is advisable to cut large carcasses in advance and layer them in small pieces, removing all the bones. Such a fillet can be baked with vegetables, potatoes.

Baked fish with vegetables

Exquisite Recipe suitable for those who are on a diet, but are not ready to completely give up goodies: this dish does not contain a drop of oil, but it is rich in proteins and vitamins. You will need:

• pink salmon or salmon fillet - 300 g;
• Brussels sprouts- 200 g;
• broccoli and cauliflower- 100 g;
• carrot;
• eggplant - 1 pc.;
• spices, salt.

You can choose any vegetables - it depends on individual preferences. Prepare like this:

1. Prepare the fillet, cut into small cubes. Salt beforehand.
2. If you are using frozen vegetables, defrost. Cut carrots into slices, eggplant into cubes.
3. Lay out a large sheet of foil (preferably two layers crosswise). Lay one tablespoon of fish and two tablespoons of vegetables on each. Wrap tightly. Bake 40 minutes.

Fish and potatoes in the oven

For this classic recipe any will do inexpensive fish. Try perch fillet or dorado, it also turns out delicious sole, cod or blue whiting. Need the following ingredients:

• fillet - 400 g;
• potatoes - 4-5 pcs.;
• bulb;
• mayonnaise;
• cheese - 50 g;
• salt, spices.

Cooking only in foil may not work, so it is recommended to put a refractory dish covered with foil on top in the oven. Do this:

1. Cut the peeled potatoes into slices. Pour into the bottom of a greased pan.
2. Separate the fillet from the bones, lay out the second layer. Sprinkle chopped onions on top.
3. Sprinkle the dish with grated cheese. Top do fine mesh mayonnaise.
4. Cover with foil and place in the oven. Remove foil 10 minutes before cooking.

Video: fish baked in foil

Even young housewives will easily remember how to cook fish in the oven. Most of these recipes do not require strict restrictions on the number of ingredients, you do not need to be limited to a hundred grams of onions or potatoes. You can add your favorite spices, vegetables and other ingredients to the fillet, then each time the dish can look different. The main thing is to wrap the foil tightly so that the fat and juice do not leak out, otherwise the dish will dry out.

Red fish in the oven

How to bake fish in the oven in an original way

baked cod

Fish in the oven with vegetables

Fish in foil It has pleasant aroma And delicate taste. This is a great dish for any occasion. You can pamper your family with it in the evening, serving with light salad and fresh vegetables.

Fish in foil in the oven

Ingredients:

Fish fillet– ½ kg
- mushrooms - 250 g
- potato - 3 pcs.
- onion
- lemon juice
- soy sauce

Cooking features:

Marinate the fish fillet in soy sauce mixed with spices and lemon juice. Fry the onion until lightly browned, fry the mushrooms until the liquid has evaporated from them. Peel the potatoes, cut into thin slices, transfer to an oiled form. Top with mushrooms, fish, fried onions. Wrap it all up, bake in the oven.

Learn and.

Fish baked in foil

Ingredients:

Trout
- lemon
- parsley
- olive oil
- lemon

Cooking features:

Cut the trout from the side of the abdomen, gut, rinse, dry, stuff lemon slices, sprinkle with spices, fold parsley sprigs into the abdomen, close on both sides, rub with seasonings. Transfer the stuffed trout to a mold, completely wrap, bake at a temperature of 180 degrees.

Recipe for fish in foil

You will need:

big carp
- tomatoes - 4 pcs.
- onion - 3 pcs.
- parsley
- dill
- mayonnaise
- salt
- vegetable oil

How to cook:

Chop the tomatoes into slices, chop the onion, chop the greens. Stir prepared foods. Wash the carp, gut it, rub it well with spices inside and out. Lubricate with mayonnaise, put the vegetable filling in the abdomen. Grease a baking sheet with oil, transfer the wrapped carp, and bake at a temperature of about 180 degrees. It will take 40 minutes to prepare.

Do and .

Red fish in foil

You will need:

Salmon - 0.4 kg
- butter (fatty) - 40 g
- white dry wine– 15 g

How to cook:

Defrost salmon in the refrigerator, wipe it paper towel to remove excess moisture. Salt the fish pieces and sprinkle with spices, rub gently, put in a container, leave for an hour to marinate. Freeze the butter. Divide the foil into sheets according to the number of fish slices. The size of one sheet should be 3-4 times the size of a fish slice. On the shiny side of the foil, rub the oil, put the fish slice, pour a teaspoon of wine. Rub a little more oil on top, close, wrap the joint well. Put the dish on a baking sheet and bake.

Consider and.

Fish baked in foil in the oven

Required products:

fish carcass
- onion head
- a pinch of salt
- half a lemon
- by a pinch white pepper, thyme, tarragon, basil
- a sprig of rosemary and dill
- large spoon vegetable oil

How to cook:

Wash the fish carcass, get rid of the insides, dry with a towel. Ignite the oven to 200 degrees. Lubricate the carcass inside with spices and salt. Spread only spices on the outside. Inside lay a sprig of rosemary, onion, a few slices of fruit, dill. Oil the film, wrap the fish, put it on top lemon slices, onion, sprinkle with spices. Bake the dish for half an hour.

Consider and.

Fish in foil in the oven recipe

Required products:

large carrot
- a pinch of coriander seeds, tarragon, a mixture of peppers, basil
- a pinch of salt - 6 pcs.
- mackerel
- small bulb
- sunflower oil
- potato - 2 pcs.

How to cook:

Prepare mackerel: remove gills and entrails, wash. Rub with all listed spices. Remove the peel from the vegetables, chop the carrots into circles, the potatoes into slices, and the onion into half rings. Spread foil on a baking sheet, oil. Put the mackerel with the onion inside on top of the vegetables. Wrap with a sheet so that the juice does not flow out, put in a previously heated oven.

Fish in foil photo:

Pike perch with sour cream

Ingredients:

Whole pike perch - 1 kg
- cheese - 195 g
- sour cream - 90 g
- one lemon
- seasonings
- bunch of parsley
- a couple of bulbs
- mayonnaise sauce– 50 g
- 2.1 Art. tablespoons of vegetable oil

Subtleties of preparation:

Clean the pike perch from scales, fins, entrails, wash it, make transverse cuts. Season the carcass with spices from the inside and outside. Be careful when salting. Salt should not be too much! Chop the peeled onion into thick rings. Squeeze the juice from half a lemon, season the fish. Chop the second onion into half rings. Combine sour cream, cheese and mayonnaise. Cheese pre-grind on a grater. Put the lemon and part of the onion inside the pike perch. Press the remaining onion rings into slices, spread the whole fish with mayonnaise-sour cream mixture, let stand for a couple of minutes. Oil the foil, put the pike perch fillet on it, put it in the oven for baking.

Recipes for fish in foil photo:

Red fish with lime

Ingredients:

Lime
- spices for fish, table salt
- butter - two tablespoons
- red steak fish - 4 pcs.

Subtleties of preparation:

Wash the fish, dry it with a towel, brush with seasonings and salt, let it marinate for half an hour. Ignite the oven to two hundred degrees. Cut the foil into 4 squares. Put a slice of butter on each square, add a fish steak, sprinkle butter on top. Wrap the steaks tightly in foil, put in the oven for twenty minutes.

Oven fish in foil photo:

- small onion - 2 pcs.
- pike - 1 kg
- spices
- carrot
- garlic clove - 4 pcs.
- butter - 20 g
- sprig of rosemary
- sour cream - 195 g

How to cook:

Rinse the pike, get rid of the fins and entrails. Rub the fish well with seasonings and salt. Peel the vegetables, chop the onion in half rings, chop the carrots into cubes. Finely chop the peeled garlic, mix with sour cream. Put the pike on a sheet of foil, after sprinkling it with shavings of oil. Pour sauce over pike, crush with onions, carrots, sprinkle with rosemary. Bake the fish in the oven.

Fish in foil oven photo recipes:

Required products:

Sour cream, hard cheese - 200 g each
- champignons - 0.3 kg
- small carrot
- small bulb
- pollock carcass
- a tablespoon of butter
- greenery for decoration
- boiling water - 190 ml

How to cook:

Wash the carcass, cut off the fins, chop into pieces. Chop the onion into rings, carrots into slices, and champignons into slices. Grate the cheese. Finely chop the greens. Put foil in each pot, throw in a slice of butter. Lay out carrots, mushrooms, pollock in layers. Spread each layer with sour cream, salt fish layer. Pour a little boiling water into each pot, sprinkle with a layer grated cheese. Put the pots in the oven and leave for 40 minutes. Serve garnished with chopped herbs.

How to cook fish in foil

Required products:

Tomatoes - 3 pcs.
- carrot - 2 pcs.
- bulb
- hake - 700 g
- bulgarian pepper
- seasonings and spices to taste
- bunch of fresh herbs
- sunflower oil - 3.2 tablespoons

How to cook:

At the hake, carefully cut off the fins, wash, dry and cut lengthwise, separate from the bone. Rinse finished fillet, salt, rub with seasonings. Chop the peeled onion in half rings, fry in a calcined, oiled frying pan. Process and grate the carrots with large straws. Chop the tomatoes into thin rings. Cut the sweet pepper in half, remove the seed part, chop into cubes. Line the bottom of the mold with foil, form the sides, oil, lay out the onion layer. Spread fish fillets evenly, sprinkle bell pepper, lay out a layer of tomatoes. Lightly salt the dishes, wrap tightly and bake for 40 minutes. Set the temperature to 180 degrees. Sprinkle chopped herbs on the finished dish.

Fish fillet in avocado and tomato sauce

Required products:

teaspoon of coriander
- olive oil
- fish - 500 g
- garlic clove - 2 pcs.
- lemon
- seasonings

For sauce:

Garlic clove - 2 pcs.
- condiments
- tomato
- avocado

How to cook:

Process the fish: separate from the bone, cut portioned pieces. Pour into a small bowl olive oil, add coriander, spices, squeeze garlic on top. Chop the lemon into slices. Salt the fish, rub with the prepared mixture, marinate for 20 minutes. Put a few lemon circles on the foil, then fish pieces and wrap. Place in the oven to bake. Prepare the sauce: peel the avocado, remove the pits, drizzle with lemon juice. Remove the peel from the tomato, chop the flesh into small pieces. Grind food in a blender, combine with garlic squeezed through a press, serve the dish with any side dish.

Stuffed Mackerel

Required products:

Vegetable oil
- seasonings
- carrot
- mackerel
- onion
- zucchini - 200 g
- fresh herbs
- cranberry, lemon
- apple cider vinegar - a large spoon

How to cook:

Rinse vegetables, peel, chop into thin strips. Transfer to a frying pan, pour oil on top, fry a little, season to taste. Process the fish, remove all the insides, soak in apple cider vinegar, add salt, put in the refrigerator for half an hour. Transfer to foil, start vegetable stuffing. Tie tightly with thread, wrap, bake.

A few cooking tips:

1. If possible, use fresh fish for cooking. If you only have a frozen product available, you need to defrost it on the shelf of the refrigerator.
2. Before baking, thoroughly wash the fish carcass, clean it from the insides, fins and gills.
3. Red fish goes well with lemon juice, but when combined with it, it can lose its color. It is better to sprinkle a ready-made dish with lemon.
4. If you chose fatty variety, then do not use sauces with sour cream or mayonnaise for cooking. The dish will turn out quite fatty and juicy without that.
5. Fish fillet goes well with vegetables, herbs and spices, so feel free to experiment with these products.