How much to bake sole. Sea tongue baked in the oven

I don't remember when, but it was a long time ago. I saw on the counter sole fillet. I looked at him in surprise and, apparently, I did it for so long that the seller herself told me what a delicious fish it was and completely without bones, and even wrote a recipe. What is most surprising, the recipe turned out to be simple and at the same time, the dish turned out very tasty.

Now I often spoil my family with sea tongue baked in the oven. The dish, of course, is not for every day, since the sole is, but you can cook it on weekends. And if you consider that very little time is spent on cooking, then on the day off you will still have time to do a bunch of different things.

Sole fillet I also like that:

Well, you're probably drooling by now? Then let's start cooking!

To cook sole fillet in the oven, you will need:

Sole fillet - 4 pcs;

Spices for fish - black pepper, saffron, dill, ginger, sumac, paprika, basil;

Mayonnaise - 50 gr.

Recipe for cooking sole in the oven:

1. Salt the sole fillet and sprinkle with spices for fish on both sides. The sole has its own light specific taste. So the amount of spices can control the taste of the dish. I sprinkle lightly.

2. Place in a baking dish in one layer. The form can not be lubricated, as the fish itself is oily. Previously, I laid the fillet on baking paper, but it does not burn and easily separates from the form without paper.

3. Top with mayonnaise. I just drew a mayonnaise mesh, who loves a lot of mayonnaise - you can grease it richer.

4. Bake in the oven at 220 degrees until golden brown.

5. Sole fillet in the oven is ready!

Cut into slices and serve with rice, buckwheat or any favorite side dish.

Bon appetit.

I love fish dishes for their excellent taste and dietary qualities! Polyunsaturated fats (prevention of cardiovascular diseases) and a high content of phosphorus and other useful minerals make them indispensable in the diet of any family!

If you like fish dishes, then try cooking (for a festive table), or - I promise you will love it!

And if you are a fan of gourmet dishes, then I present to your attention - an excellent dish for a romantic dinner with a glass of wine.

List of recipes

As a rule, among the huge variety of seafood, it is quite difficult to decide. Sole tongue also belongs to flounder-like fish species. This fish is well suited for cooking in the oven, slow cooker, and also in batter. It can be used to make meatballs. Difficult to answer the question, how much is the sea language cooked? And the answer is simple, they usually cook it for 10 minutes. Sea tongue dishes are rich in vitamins. In many countries of the world, sole is considered the most delicious delicacy.

How to cook sole fillet for a holiday? For the holiday, it is best to cook the fillet in the oven with vegetables. Before talking about the taste of the described species, it is necessary to choose the right carcass of the sole, there are some nuances here. It is best to purchase not a sole fillet, but a whole carcass.

The easiest way to cook sole is frying. In order to prepare this dish, you will need a minimum of effort. Baked sole can be served on the festive table. This delicacy will help surprise all your guests, especially if you make a beautiful decoration. In addition, the baked sole will retain all the vitamins and minerals, so this type of processing is preferred.

How to cook sea tongue? The recipe is simple. First you need to purchase fresh fish, then stock up on related products and start cooking, clearly following the recommendations.

Fish with a golden crust

Ingredients:

• Fish - 800 g;

• Oil - 100 g;
• Green onions - 1 bunch;
• Tomato - 2 pcs.;
• Garlic - a few cloves;
• Flour;
• Salt and pepper to taste;
• Spices.

Cooking:

1. Cut the carcass into small portions.
2. Grate the pieces with salt, pepper, spices, bread them in flour.
3. Heat portioned pieces in a frying pan with sunflower oil.
4. Finely chop the tomatoes, garlic, and onion.
5. Pour a small amount of vegetable oil into the dishes, put the vegetables and fry for no more than five minutes.
6. Add fish to vegetables and cook for 10-15 minutes.

Incredibly delicious dish! The fish just melts in your mouth!

Sea tongue in batter is the most common recipe for cooking fish. Everything is pretty simple. To cook fish, you will need a minimum of products, namely fish, flour, sunflower oil, salt and pepper, eggs.

Sole tongue in batter

The easiest recipe ever.

Ingredients:

• Fish - 800 g;

For batter:

• Flour - 200 g;
• Eggs - 2 pcs.;
• Salt and spices.

Cooking:

1. First you need to defrost the purchased sole fillet, rinse thoroughly and put on a dry kitchen towel, you can use special paper napkins.
2. In a separate bowl mix salt and pepper.
3. Rub the carcass with the resulting mixture. To get a spicy taste, you can use either special spices or greens.
4. Cooking batter may be different. Most often, you need to mix the egg and spices, add a little flour. The batter should turn out like thick sour cream, this will add juiciness to the finished dish.
5. Cut the sea tongue fillet into small portion pieces.
6. Thoroughly dip each piece in the prepared batter and fry over medium heat until golden brown.

Fragrant and tasty sea tongue in batter will be an excellent dish for the festive table!

Ingredients:

• Fish - 1 kg;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Flour - 0.5 cups;
• Bay leaf;
• Salt and pepper to taste.

During cooking, apple juice may also be needed to give a more savory taste. In the slow cooker, select the "Frying - vegetables" mode.

Cooking:

1. Grate carrots.
2. Finely chop the onion and fry it until golden brown.
3. Add carrots to the fry.
4. Put the ingredients in a special multicooker dish. Pour sunflower oil into the bottom of the multicooker bowl, then put the fish.
5. Top with fried onions and carrots.
6. Fry until golden brown in a slow cooker and transfer the frying to a separate bowl.
7. In the meantime, put the vegetables, the carcass into the multicooker bowl, sprinkle the second part of the vegetables on top. You can fill everything with apple juice. Put the slow cooker on the RICE mode for only fifteen minutes. Wait for the end of cooking and release all the steam from the appliance.

The dish is ready! Bon appetit!

In order to surprise your guests with a really tasty dish, you can cook fish with ruddy potatoes baked in the oven. Sea language is quite simple to cook, and most importantly very quickly. This is the perfect product for weekdays and holidays.

Ingredients:

• Sole fillet - 800 g;

• Potatoes - 5 pcs.;
• Processed cheese - a few pcs. (at your discretion);
• Sour cream - 300 g;
• Egg - 2 pcs.;
• Salt, spices to taste.

To cook the sole in the oven, you must strictly follow the recommendations in order to get a delicious dish.

1. Cut the carcass for cooking in the oven into small pieces, preferably in portions.
2. Peel potatoes.
3. Cut the potatoes into medium pieces, but not too small.
4. Mix fish with chopped potatoes.
5. Add salt, pepper, egg, sour cream.
6. Pour sunflower oil into a baking sheet.
7. Lay out the ingredients on a baking sheet.
8. Cook in the oven at no more than 150 degrees for about twenty minutes.

A delicious meal is ready!

Ingredients:

• Fillet - 400 g;
• Onions - 2 pcs.;
• Carrots - 2 pcs.;
• Rice - 200 gr.;
• Salt pepper;
• Curry, turmeric, zira and barberry to taste;
• Water - 500 gr.

Cooking:

1. Grate the carrots, fry the onions in butter in cubes.
2. Pour rice, spices into this mixture and pour everything with water.
3. Cut the carcass into cubes, cover and simmer for about 20 minutes.

The cost is minimal, and the taste is simply amazing!

Cutlets are also famous for their taste. They are perfect for any side dish and will be able to decorate a festive table. Cutlets are prepared for any occasion, it takes a minimum of time to cook. One small cutlet is enough for a serving.

Ingredients:

• Fish (fillet) - 800 g;
• White bread or loaf - 1 pc.;
• Milk - 200 ml;
• Onion - 2 pcs.;
• Eggs - 2 pcs.;
• Green onion - 1 bunch;
• Salt and pepper to taste.

Cooking:

1. Soak white bread or loaf in milk.
2. Prepare the fillet for scrolling, namely, rinse thoroughly and preferably remove the fat layer.
3. In the resulting mass, add eggs, spices, as well as a loaf soaked in milk.
4. Form patties and fry over medium heat.
5. Cutlets can also be served cold.

Bon appetit!

The opinion on the preparation of the sole is quite contradictory: some people like the taste of this fish, while others believe that it is fatty. However, its meat always turns out to be tender and juicy in taste. The most fastidious gourmets should study the sole recipe with a photo in the oven, where it is baked with vegetables. In this case, all the fat from the fish drains onto the onions and carrots. Thus, vegetables are better absorbed by the stomach. Grated cheese, which is sprinkled on top of the sole, will seduce any guest.

Sea tongue in the oven: recipes with photos for housewives

Ingredients

Sole tongue defrosted 2 pieces) Carrot 1 piece(s) Bulb onions 2 heads Hard cheese 250 grams Seasoning potato 1 tsp Refined sunflower oil 50 grams Rice boiled 250 grams

• Servings: 5
• Cooking time: 25 minutes

Sea tongue in sour cream in the oven: ingredients

This dish is suitable for people who do not want to stand at the stove for a long time. The cooking process is facilitated by the fact that there are no bones in the fish fillet. Any hostess can make a sea tongue in sour cream in the oven if she needs to quickly feed her family.

To prepare the dish you will need:

• 2 thawed sole fillets
• large carrot (it needs to be peeled)
• 2 medium onions
• 250-300 g of any hard cheese
• 1.5-2 tsp potato seasoning
• 50 g refined sunflower oil
• 250-450 g boiled rice (for garnish)

Sea tongue, baked on a vegetable "cushion", is given even to small children. However, then instead of potato seasoning, dried dill with salt is added to the dish.

How to cook sole under a fur coat in the oven?

Boil rice.

• Rinse it thoroughly and put it in cold water over high heat.
• Once the water boils, turn off the gas.
• Wait 15-20 minutes, stirring the rice regularly.
• Drain it in a colander to drain all the water, and then put it in a bowl, greasing with sunflower oil.

Treat the sole by washing it out and then drying it with a paper towel. Dredge the fillets on both sides with potato seasoning (its flavor goes well with such fish) and place on a plate. Let the sole marinate for an hour.

Peel and cut the onion into medium half rings.

1. Using a fine grater, carefully pass the carrots through it first, and then the cheese.
2. Find a baking sheet and grease it with vegetable oil.
3. Put the onion there, repeating the shape of the fish carcasses.
4. Sprinkle everything with potato fragrant seasoning and crumble cheese on top.

Now cover it with a layer of carrots. Don't forget to sprinkle it with seasoning and cheese too. Drizzle a little oil on the fillet. Put the baking sheet in the oven for half an hour at a temperature of 190 degrees. Then take everything out of there. Cover the fillet with grated cheese and return to the oven for 3 minutes.

The sole has long been a favorite fish of many people. It is sold in the form of a fillet, it is convenient to cut it, and you do not have to pull out the bones. In addition, the so-called sole is characterized by moderate fat content, a pleasant delicate taste. True, it is worth noting that pangasius fillets are often called sea language in our country. There are significant differences between the two types of fish. Real sea tongue is fatter, contains a large amount of iodine and valuable minerals. This fish is sea. Pangasius is a river fish with a low fat content. Pangasius is not so rich in nutrients, but it is more to the liking of everyone who wants to reduce the calorie content of dishes, loves subtle flavors and wants to lose weight.

Most often, pangasius is sold in stores, cut into thin long layers. It is also called the sea language. Both types of fish can be cooked in approximately the same way, just keep in mind that pangasius is less fatty. Since the taste of such fish is not very pronounced, and many are accustomed to simply frying the fillet in a pan or boiling it, people often have a question: how to cook the sole so that the dishes from it are really impressive? Is it possible to transform the fillet, make it so pleasant that it will be able to compete with expensive types of fish? It turns out that the usual sea tongue can quickly become unusually tasty. Remember a few nuances, simple recipes. This will help you cook chic dishes from the sole.

Features of cooking dishes from the sole
Sea tongue is most often sold frozen. Remember that when defrosting, your purchase will noticeably decrease. From one kilogram of frozen fillets, approximately 700-720 grams of fish are usually obtained. Consider this when you calculate the number of servings, think about how much to buy a fillet. Pay attention to a few important points in order to cook sole properly.

• Choose your fish carefully. It's good if you visit the store regularly. It is advisable to buy only fillets that have been recently brought. Keep an eye on the refrigerators in the store. They can fail, especially in the heat. In this case, the fish should not be purchased for some time, waiting for the next delivery. A good fillet has a uniform color and structure, and the fibers are visible in it.
  
• Real sole, like pangasius, must be washed before cooking. It’s great if you not only process the fillet under running water, but also soak it in a bowl for about two hours before that. The liquid should completely cover the fish. This water is not used. You just need to drain it, and then rinse the fillet.
  
• Freezing the sole, even of high quality, sometimes has a bad effect on the structure of the fibers. When frying, stewing, the fillet may begin to fall apart, lose its aesthetic appearance. The best option is to soak the fillet for an hour in salt water to make it easier to cook.
  
• Always remember: you can fry the fillet, cook it in batter only in a well-heated pan. Then the fish is perfectly processed, pleases with a beautiful golden crust.
  
• You should not use a large amount of spices, seasonings when you cook sole. The delicate taste and aroma of this fish will be drowned out by spices, and not emphasized by them.
  

When you have a quality sole, you can easily cook various dishes from it. The main thing is to know the recipes and remember some features.

Cooking sole: the secrets of delicious dishes
There are a lot of recipes for cooking the sea language. Let's dwell on the most popular, interesting ones. Then you yourself will be able to improve the existing recipes and come up with your own.

1. Simple and delicious. You can just fry the sole in a skillet. This will take a minimum of time. First, prepare the fillet: it must be cut into portioned pieces, put in a bowl and moderately salted. Salt each piece, leave the fillet for one hour. Then, for cooking, you will need flour, an egg and grated cheese. Dip each piece in an egg, then roll in flour or breadcrumbs and lay out a hot frying pan. You need to turn the fillet with a spatula, carefully. Cook until golden brown appears. Two to three minutes before the end of cooking, sprinkle your fish with grated cheese.
   
2. Tender pieces of sole in batter. It is necessary to cut the fillet into small pieces, salt a little and lightly sprinkle with lemon juice, olive oil. Be sure to finely chop fresh parsley or dill, and then rub a little greenery into each piece. To get a batter, mix flour and an egg: the mass should be liquid, resembling sour cream. When the pan is already hot, but not yet smoking, you need to dip each piece in batter and send it to cook. In 10 minutes you will be able to taste a wonderful dish!
   
3. Sea tongue with tomatoes. The tender fillet is very successfully combined with tomatoes, fresh and processed into a paste. For 700 grams of sole, it is enough to take 200 grams of tomato paste and three medium-sized tomatoes. Put portioned slices of raw fillet in a bowl, sprinkle them with olive oil, salt a little and brush with a thin layer of tomato paste. Peel the tomatoes from the skin, pre-scalding and dipping in cold water. Slice the tomatoes into medium-thick slices. Then put the fillets and tomatoes in layers in a preheated pan. Simmer your sole for 30 minutes. The dish is best served with lettuce.
   
4. The most affordable dish from the sole: for those who do not like to spend a lot of time cooking. Many people prefer to cook food with minimal effort. If you want to take little part in the process, do not cut vegetables and do not keep track of pots and pans, this recipe is for you. Just take a sole fillet, any frozen vegetables, or a mixture of them. Suitable cauliflower, bell peppers, carrots, as well as green beans. It's good if you add tomato paste or canned tomatoes. Put the fish in a baking dish and place all your vegetables on top. You can send the fillet to the oven for 45 minutes, where it will cook at medium temperature. Then it remains only to take out your dish and enjoy the pleasant taste and aroma.
   
5. Sea tongue with vegetables in pots. This easy-to-prepare dish has a great taste and a festive look. You will need to cut the fillet into small cubes. Prepare vegetables: zucchini, tomatoes, Brussels sprouts, sweet peppers, onions and carrots. You can add beans or beans, some potatoes. Cut the vegetables into cubes too. Useful greens, olive oil. Fish and vegetables should be laid out in layers, and then pour the mixture with a small amount of oil, sprinkle with herbs. Put the pots in the oven for 40 minutes. 5 minutes before cooking, you can sprinkle the dish with grated cheese on a coarse grater. Serve pots with fresh herbs.
   

You can prepare sauces for the sole by mixing fried vegetables and sour cream, tomato paste, olive oil in the proportions that suit you best. Sole dishes go well with fresh herbs, especially with lettuce and parsley, celery. Fillet and light soups are prepared from fillets, supplementing them with vegetables and beans.

Sea tongue or European salt is one of the types of fish related to exotic products, although now it is acquired without much difficulty. You can find a wide variety of recipes for preparing such a delicacy, both on its own and as an addition to other dishes. For baking, stewing and other heat treatment processes, fish fillet is used, which is characterized by a high content of iodine, vitamins and microelements. Few housewives know how to properly prepare and fry the sole, so before cooking, you should read the advice of culinary experts. Having studied the nuances of creating this delicacy, you can diversify your home menu and make one of the meals useful.

Preparation

When buying a whole fish, you need to properly cut it. To do this, first cut off the sharp upper fin, then make an incision at the tail and remove the skin from the dark side, pulling it towards the head. Then remove the head and remove the skin from the other side, working in the opposite direction. Gut the carcass, remove the fins and tail, and also disconnect the fillet from the ridge and bones, not forgetting to remove excess fat layers.

The resulting two halves must be thoroughly washed, dried with paper towels and cut into portioned pieces. If you fry the salt on the grill or in the oven, you can use the whole carcass. To make the product tastier, sprinkle it with a special seasoning, spices or herbs.

You can use any ingredients, experimenting with the taste and aroma of the dish. It is allowed to pre-marinate fillet plastics according to any suitable recipes.

Without flour

Frozen seafood should thaw naturally on a shelf in a refrigerator. In order to fry the sole in a pan without flour, it should be pre-marinated with pepper, salt and seasoning for fish, leaving the product to soak for fifteen minutes. It is recommended to add lemon juice, otherwise the pieces may fall apart during cooking.

Use a ceramic-coated pan to keep the fish from burning. Add a small amount of vegetable oil to it, heat it up and lay out the salt. It is necessary to fry for about seven minutes over moderate heat on one side, then turning the plastics over, continue cooking for another three minutes and put the delicacy on a plate. In a separate pan, bake thin onion half rings and grated carrots until golden brown. We place vegetables on top of the fish, decorating and complementing a delicious snack.

in flour

A simple classic way to make salt is to use flour as a breading material.

For this recipe you will need:

• 1 medium carcass of sole;
• 50 gr. sifted wheat flour;
• vegetable oil;
• spices to taste.

Season the prepared fillet plastics with ground black pepper and salt. Dredge each one thoroughly in flour, which should completely cover the pieces. To fry an appetizing sea tongue with this method should be in a large amount of vegetable oil, creating deep-frying conditions in a frying pan. Cook the fish until browned on both sides, with the lid open. The last step is to lay the slices on paper that absorbs fat well.

Breaded

The taste of the sole can be diversified by using special dough for baking or crushed crackers, which will help create a crispy crust on the surface.

Before frying salt in batter, you need to beat chicken eggs with spices in one plate, and pour flour into another. Dip each piece of fillet alternately into the egg mass, then into the flour and place in a hot frying pan with oil.

If croutons are used instead of dough, then in this case the salted and peppered sole fillet is simply rolled in breadcrumbs and laid out on a hot frying dish.

To create a crispy layer, the lid should not be closed so that the crackers or batter do not soften, but you need to use a lot of vegetable fat. To make the snack less caloric, it is recommended to place it on special paper before serving.

Sea tongue is not difficult to fry, although many believe that it takes a lot of effort to cook it. In accordance with the rules of baking and the advice of culinary professionals, you can create a real masterpiece from such an exotic dish in your own kitchen. Tasty fried salt covered with a crispy crust will not only be to the taste of the household, but also to the guests. A beautiful dish with a spicy aroma is suitable for any buffet table.