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Recipes for cooking baked fish in the oven. How to cook fish in the oven. The best recipes. With raw potatoes

Fish baked in the oven is one of the most simple meals: cleaned, salted, peppered and sent to the oven, looking so that it does not dry out.

Since the fish in the oven is not only simple, but also very tasty, you must be able to cook it. Therefore, let's bake fish in the oven in foil right now, complicating it with the addition of traditional and original flavor accents.

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Fish baked in foil with avocado sauce recipe with step by step photos

Fish baked in a sleeve with ginger (freshwater)

The original recipe for oven-baked fish with salt rind

Stuffed fish baked in the oven (with champignons)

All recipes are about baking whole fish in the oven, this unites them. IN step by step master class foil was used, in other recipes a baking sleeve and a “salt crust”, which perfectly replaced both polyethylene and foil. Why do you need a "cover"? So that the fish is saturated with all the aromas and juices and so that it does not burn out, but acquires a delicate steamy texture.

If you want to get a beautiful appetizing crust, open the foil and sleeve a few minutes before it is ready.

Fish baked in the oven in foil

The main character in this recipe was red carp. But the same spices and cooking method will work for any other fish. As well as a separately prepared sauce for fish from avocado and tomato.

Recipe Ingredients

fish - 500 grams
fresh thyme - 1 tbsp. a spoonful of leaves
dill - a few sprigs
bay leaf - 1
salt, pepper mixture - to your taste
coriander - 1 teaspoon
garlic - 2 cloves
olive oil

For sauce:

tomato - 1 large
garlic - 2 cloves
avocado - 1

How to deliciously bake fish in the oven in foil

Thoroughly clean the fish from the insides and scales, rinse and dry with napkins. Remove or leave the head - you decide.

Prepare the marinade. Pour olive oil into a small bowl. Add a mixture of peppers (if they are whole peas, walk with a rolling pin to get large pieces), squeeze the garlic, put clean thyme leaves and coriander, rub it all well.

Cut the lemon into thin slices.

Salt the fish (don't forget to salt the inside too!). Rub with the resulting mixture.

Place a few circles of lemon on the foil, spreading them out so that the fish can fit on them later. Arrange dill sprigs and bay leaf on top (if it is large, then divide it into halves).

Lay the fish, put a circle of lemon in the belly, and repeat the lower styling on top: lemon and dill sprigs (you can no longer put bay leaves).

Fold up the foil, lifting and constructing a semblance of an envelope. If the fish is large, then put it on a baking sheet, a small one can be placed in a mold.

Bake in an oven preheated to 190 degrees for 15-20 minutes, then open the foil and bake the top, cooking for another 10 minutes.

The original sauce for any baked fish recipe

Remove the pit and skin from the avocado, place in a small bowl and drizzle with lemon juice.

Remove the skin from the tomato and then cut into small pieces.

Mash or strain through a sieve, or use a blender to turn the avocado and tomato into a smooth paste.

Add garlic squeezed through a press and salt to taste, mix.

The fish is delicious both hot and cold.

When served with sauce, it does not need any additions. But, if you decide to serve with a side dish, boil rice or potatoes.

A couple more interesting recipes for baked fish in the oven

With ginger up my sleeve

The recipe is good for freshwater fish. Fresh ginger is used, which completely "clogs" the characteristic smell. river fish(tiny).

For 1 kg of fish, take fresh ginger about 4 cm and 2 tbsp. spoons of sour cream. Peel the ginger and cut into slices.

Dry the prepared fish and rub with salt, put ginger inside.
Coat all sides with sour cream. Wrap in foil (it is possible in the sleeve, then do not forget to pierce a small hole on top) and send it to the oven preheated to 200 degrees for half an hour. If you want the fish to brown, open the foil after 20 minutes (pull it out of the sleeve)

In the salt crust

An original and very rational way of cooking fish in the oven, which in its simplicity will give odds to any other - fish in salt, which, when baked, turns into a crust that perfectly retains moisture. The foil in this case is redundant, it is used only as a “litter”. For cooking, take a whole fish, coarse salt (preferably sea) at the rate of 1 kg per 1 kg of fish, a bunch of parsley and dill, egg white (2 per 1 kg of fish) and zest of 1 lemon.

Put all the greens in the belly of the prepared fish. Lightly beat the whites and mix them with salt and zest. Let stand a little. Lay foil on a baking sheet and spread an even layer of half of the salt paste mixture over it. Put the fish on top, covering it with the second half of the salt.

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

Stuffed fish baked in the oven

In fact, fish is almost always stuffed, even if it's just a sprig of dill in the abdomen or a slice of lemon placed there. But the filling can be arbitrarily rich and complex. You can stuff, for example, with buckwheat porridge, potatoes and other vegetables, eggs, onions, nuts, fennel, mushrooms, cheese, and minced fish, and even cranberries are perfect - in general, you can list for a long time. But it is better to cook once, for example with mushrooms.

With champignons

For 1 kg of fish you need 200 grams of mushrooms, 1 onion, 80 grams of butter, 2 medium tomatoes, 100 grams of sour cream, a bunch of dill.

Saute mushrooms and onions in butter. Remove the skin from the tomato and finely chop, put to the mushrooms. Also add finely chopped dill. Simmer for 10 minutes.

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

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

A lot has been said about the benefits and taste of the fish. Her tender meat is loved and able by many hostesses. But fish baked in the oven can compete with any other dish. Let's find out how to cook it properly by choosing an interesting recipe.

It would seem that it could be easier than baking a fish. However, this cooking method requires several important points. You need to start with a careful choice of the product when buying, whichever recipe you choose.

When buying fish, pay attention to its appearance.

It is best to buy a whole carcass chilled. Then its possible shortcomings will be noticeable at first glance, and you can choose the most interesting recipe to bake delicious meat. Fish in the oven will turn out good, which has the following signs of freshness:

smooth shiny scales;
unbloated abdomen;
transparent shiny eyes;
uniform layer of mucus on the scales, non-sticky and with a typical odor.

At home, first of all, the fish needs to be scaled, moving from tail to head, then wash it and remove the insides. We do this very carefully so as not to damage the gallbladder. If this happened, then you need to wash the meat very carefully so that the bitterness comes out. Otherwise, bile will spoil the taste, even if you choose the best recipe.

To bake a fish in the oven, it is not necessary to cut off its head, tail and fins. Someone likes to cook it whole, and someone likes to cut it into portions before cooking. In the second case, you will have to wait less when the fish in the oven is finally cooked.

By the way, if you make cuts in a whole carcass before sending it to the oven, then the cooking time will be reduced. Choosing any recipe for fish baked in the oven, you can immediately notice when it is ready. You just need to look into the cut to see if you need to continue to bake the meat or not. This will also help better penetration spices in the fillet.

It is important to know that this product requires moderate temperature regime during baking. The allowed maximum is 180 degrees. You can also set the oven to a lower temperature. The main thing is not to overdry the meat. How long to cook it depends on the specific recipe.

Finally, in order to appreciate all the delights of a healthy dish, you need to be smart about choosing dishes. Perfect option- clay, glass or cast iron form. Let it be small in size with high enough sides so that the juice does not flow out. If you bake fish in too large a container, then it will turn out to be rather dry, since the juices will evaporate much more actively.

Simple and interesting cooking options

So, the product is bought, the form is prepared, it remains only to choose the recipe. We will offer several different ways preparations with which you will quickly learn how to cook fish. This should be done right before serving the dish. The fact is that the cooled meat loses its taste and aroma.

We advise you to cover the form with a sheet of foil or apply a layer of vinegar or lemon juice before cooking the fish in the oven. Thanks to this, it will then be easier to get rid of the specific fishy smell. Hands can be washed by rubbing lemon peel or grounds from brewed coffee. After that, they will not smell like fish.

Baking fish in foil

We'll tell you first the simplest recipe preparation, which guarantees excellent taste of the dish. For him, you can take any kind of fish. To bake it in the oven, you will need the following ingredients:

lemon;
large onion;
carrot;
a tablespoon of butter;
favorite greens.

Spread the prepared fish with salt and any spices to your liking. Let it lie down like this for a few minutes, while we cut the onion into rings, grate the carrots and fry them until golden brown. Cut the lemon into slices.

We put all the vegetables and a few lemon slices inside the fish, add butter there. Putting the carcass on the foil, cover it with lemon slices. Then we wrap it completely in a sheet of foil and fasten its edges tightly.

This dish looks great on a serving plate.

You can cook the dish in the oven. How long does the baking take? Using this recipe, it will be enough to bake it at a temperature of 180 degrees for one hour (it all depends on the size of the fish). Then it remains to free the carcass from the foil and put it beautifully on a dish. Oven-baked fish is served with herbs, both whole and cut into pieces.

Dish with sauce and potatoes

Now we will offer you a recipe for which you need to buy a fish fillet. We will cook it in the oven with hearty potatoes and milk-based sauce. As a result, you can put the most tender meat on the table with a ready-made side dish. To prepare you need to buy:

800 g fillet;
10 pieces. potatoes;
a couple of onion heads;
a glass of sour cream;
one and a half glasses of milk;
100 g hard cheese;
2 tbsp. l. flour;
2 tbsp. l. ketchup;
salt, spices.

First you need to boil the potatoes, but let it remain a little damp. While the root crop is cooling, we rub the onion on a grater and fry a little, then add flour to it. You need to cook the mass for 2-3 minutes.

An irresistible dish for the holiday table

After that, add sour cream and ketchup to the pan and simmer everything together for a couple more minutes. It's time for milk. When we combine it with the rest of the ingredients and bring to a boil, you need to cook the sauce for another 2 minutes. At the end, add salt and spices to it, tasting it. The recipe allows you to add different seasonings and spices at your discretion.

On a greased baking sheet, you need to lay the potatoes, cut into plates. On it we lay the fillet, cut into pieces. Top the whole mass with sauce and send the dish to bake. In the oven, it must be cooked for forty minutes at temperatures up to 220 degrees. Before the end of cooking, decorate the dish with grated cheese.

As a result, you will serve a fragrant and tender fish to the table. The fillet will be soaked in sauce, and the dish will be covered with a golden crust on top. The recipe allows you to change the ingredients. You can substitute potatoes with other vegetables to your liking. The union of fish with cauliflower will also be excellent.

Seafood on a vegetable pillow

The combination of vegetables and baked fish is ideal. But it is not always possible to successfully introduce them to each other. We offer you a recipe in which these products perfectly reveal all their advantages. At the same time, you will serve the most healthy and nutritious dish to the table.

Starting to cook food, take the following products:

600 gr. sea fish fillet;
1 PC. cabbage (medium size);
2 pcs. carrots;
2 pcs. onion;
1 PC. bell pepper;
200-250 gr. hard cheese;
tomato paste to taste;
mayonnaise;
0.5 pcs. lemon
salt, herbs.

You can also add mushrooms to these components.
First you need to chop the cabbage and pour boiling water over it to soften it. Cut the onion, pepper and carrot into cubes, or at your discretion, send them to the pan. We strain the cabbage and add to the rest of the vegetables so that they are slightly fried. When the cabbage becomes soft, continue to cook the dish, adding tomato paste to the pan. It can be replaced with a tomato twisted in a meat grinder.

Be sure to cook the fish in this way. We assure you - you won't regret it!

The fish must be divided into portions. We rub each of them with salt and your favorite seasoning, then grease with mayonnaise. Place the vegetables on the bottom of the dish first. After that, you can put the fish. Squeeze the juice from the lemon on the fish meat, and then cover with all the remaining vegetables.

You can bake the dish in the oven. How much time will it take? Approximately forty minutes. A quarter of an hour before the end of cooking, we rub the cheese and decorate the dish with it, as the recipe tells us. Golden fish with juicy vegetables will appeal to all loved ones without exception.

No one will argue with the fact that dishes with seafood, and in particular fish, are very tasty. But they are also useful, since the main ingredient itself contains many trace elements, amino acids, fats and protein, which is necessary for the normal existence of the human body. It is no coincidence that the coastal peoples have long been famous for their health and longevity.

In Russian with potatoes - one of such simple to prepare and healthy meals. It is even recommended for medical reasons (in the classic version) for diets numbered: 2, 9, 11, 15 and others, when you need to consume enough protein, but the food should be easily digestible. Let's figure out how to properly prepare this tasty and healthy product.

Fish baked in Russian style with potatoes

A few nuances for the classics of the main recipe. Salt does not need to be used at all (for those who are used to salting their food abundantly, we advise you to pour just a little sea). Fish should be low-fat varieties, preferably sea, and potatoes should be used pre-boiled. In this case, the dietary aspect of the dish is respected. But in our time, under a similar name - fish baked in Russian with potatoes - several variations are meant. Let's consider each of them in more detail.

in Russian. Routing

We will need: a pound of fish fillet (perch or pollock or haddock, mullet), a pound of potatoes, a spoonful of butter, breading, a little hard cheese (but you can do without it), white sauce - a glass, spices and salt to taste. According to the classics of the genre, as a percentage of fish and potatoes, the output should be the same amount: about forty percent each. The rest is additional ingredients. The final product contains approximately 8 g of protein, 7 - fat, more than 10 - carbohydrates (depending on the type of fish and potatoes used). Calorie content - 160 kcal / 100 g.

Cooking. Recipe classic

In principle, any fish fillet is suitable, but it is desirable that there are no small bones and that it is not too soft and greasy. Almost ideal for pike perch or perch.

If we take not a fillet, but a carcass, then it must first be cut to the state of a fillet with skin, removing all large bones. Fish is also necessary for the fastest cooking and to make it as tender as possible, cut into pieces, scald with boiling water. Then put the pieces in a baking dish (it can be a special container or a frying pan), greased with oil. Put the fish skin side down.
My potatoes and whole, unpeeled, boil in their skins. We cool. We clean and cut across the axis in small circles (0.5 cm in thickness). We put this prepared ingredient on top of the fillet. Leave a small hole in the center for steam to escape.
Pour white sauce on top for baking fish, sprinkle with breadcrumbs for breading, grated cheese (an option without cheese is also possible), pour over with melted butter and send to the oven.
In order for the fish baked in Russian style with potatoes to turn out with a golden crust on the surface, bake at a temperature of 200 ° C for 20-30 minutes. The readiness of the dish determines the presence of a brownish crust.

How to make white sauce

This ingredient is also understood as different kinds product. Let's bring classic version cooking. To do this, lightly fry a few tablespoons of sifted wheat flour without oil in a pan, stirring constantly. It should take on a light yellow hue. Next, cool the flour a little and dilute it with milk (or milk with the addition of a small amount fish broth). Stirring constantly, cook over low heat for up to 10 minutes. The sauce should come out of medium thickness. You can add some salt. Strain the sauce before pouring over the fish. Serve the dish along with the sauce in which it was baked. It should be noted that this dish spoils rather quickly. Therefore, it cannot be stored for a long time after preparation. But, as a rule, it is eaten immediately.

in foil

This baking recipe differs only in that the dish is cooked in foil. We put a piece of food foil in the prepared baking dish and tuck it around the edges so that the juice does not flow out during cooking. Otherwise, the recipe and ingredients remain the same: fish, potatoes, white sauce and additives. Cook in the oven for about half an hour (readiness indicator - golden brown).

With raw potatoes

Potatoes can be peeled and raw, cut into circles, used as an ingredient. Otherwise, everything remains the same: Russian-style baked fish with potatoes is cooked simply and quickly in the oven at temperatures up to 200 degrees. And for carrot lovers, you can peel this root crop, cut it into circles, add it to the potatoes on top of the fish. It also turns out amazingly delicious.

with mayonnaise

For lovers of mayonnaise, there is also a recipe using this product. Of course, it will no longer be a classic and by no means a dietary dish. Instead of white sauce, you can use the following mixture: 100 grams of low-fat mayonnaise (it is better to take the most natural one or cook it yourself), a few tablespoons of fish broth, spices, a raw egg. We beat everything thoroughly and pour this mass over the fish and potatoes placed in a baking dish. Then - in the oven in the same way.

"Dry" casserole with cheese

In this variation of the recipe, instead of white sauce, you can use fish broth and grated cheese (you need to take 150 grams, at least). You will also need a raw egg (or a couple) for a bunch. We mix the mixture (you can add a little and pour it over fish and potatoes. You will get a thicker crust from the cheese that has browned during cooking, and the dish itself will be drier in consistency. Serve in portions: be sure that everyone gets a fragrant cheese crust!

Results

Cooking baked fish with potatoes in Russian does not require much effort from the hostess. It is prepared quite quickly: for everything about everything - 45 minutes or an hour. But it turns out a great yummy, which you can pamper loved ones or guests. In addition, the dish is quite dietary, which is important for those who, for example, are trying to fight overweight. If you don’t like to mess with fish, take an already prepared fillet: cut into pieces - and into a container without unnecessary gestures. And by the way, there is always the opportunity to experiment with additional ingredients to get the original fish baked with potatoes in Russian (photo of the dish is in the article).

There are many benefits to cooking fish in the oven. Firstly, it's fast, since you only need to prepare the food and preheat the oven. Secondly, it is useful, since with this method of cooking, the maximum possible amount of vitamins and useful trace elements is preserved in the dish, as when steamed, because they do not turn into a decoction or broth (as when boiling) and are not destroyed (as when frying). in hot oil). And if you want a crispy golden crust on your fish, just unfold the foil or sleeve 10 minutes before the end of cooking.

Several useful tips, which will help you not to make a mistake when buying fish:

If you buy fresh fish, it should be shiny, with smooth scales that are evenly covered with mucus.

The belly of fresh fish should not be swollen, the eyes should be transparent, elastic and shiny.

Smell the fish - it should only smell like fish, there should not be any extraneous odors.

When buying fresh-frozen fish, give preference to carcasses with a head. Let some of the money for the fish go in the form of waste, but you will be less likely to run into a stale product.

When cleaning the fish, take care not to damage gallbladder. If such a nuisance still happened, rinse the fish in cold running water.

And here are some fish dishes in the oven that you should try to cook ..

Ingredients:
1 pink salmon with a head,
1 onion
1 lemon
1 carrot
50 g butter,
greens, salt, black ground pepper - to taste.

Cooking:
Clean and rinse the fish. Cut the onion into half rings, grate the carrots on a coarse grater, cut the lemon into thin circles. Fry onions and carrots in vegetable oil until golden brown. Salt the prepared fish, pepper inside and out, stuff with browned vegetables, put a few slices of lemon and butter cut into pieces. Put the remaining lemon slices on top of the fish, wrap in foil and seal the edges well so that the juice does not leak out. Place on a baking sheet and bake at 180°C for 25-30 minutes. Carefully free the finished fish from the foil and decorate with greens.

Ingredients:
800 g fish fillet,
10 small potatoes
2 bulbs
250 ml 10% sour cream,
300 ml milk
100 g hard cheese,
2 tbsp flour,
ketchup, salt, ground black pepper - to taste.

Cooking:
Boil the peeled potatoes until half cooked. Grate the onion, lightly sauté in vegetable oil and add flour, mix and fry over medium heat for another couple of minutes. Pour in sour cream and ketchup, mix so that there are no lumps left, and simmer for another 2 minutes. Pour in, stirring, milk, stir and simmer for 2-3 minutes. Salt and pepper to taste. Cut the potatoes into slices and place in a greased dish. Put the fish fillet pieces on top of the potatoes, pour over the sauce and place in the oven preheated to 220 ° C for 40 minutes. A few minutes before cooking, sprinkle the dish with grated cheese on a fine grater and bake until golden brown. Potatoes in this recipe can be replaced with cauliflower or broccoli.

Ingredients:
2 sea fish,
500 g cabbage
2 carrots
2 bulbs
1 hot pepper
2 tomatoes
½ lemon
100-150 g of hard cheese,
mayonnaise, salt, pepper, herbs - to taste.

Cooking:
Chop the cabbage, cut the onion into half rings, pepper into strips. Place the vegetables in a skillet and simmer over medium heat until soft. Add the chopped tomatoes in a blender and simmer over low heat. Cut the fish into pieces, salt, pepper, grease with mayonnaise. Put half of the vegetables in the form, pieces of fish on them, put the remaining vegetables on top and put in a hot oven for 30 minutes. Sprinkle with grated cheese a few minutes before cooking.

Mackerel with mayonnaise in the sleeve

Ingredients:
1 mackerel,
2 bulbs
100 g mayonnaise,
1 lemon

Cooking:
Clean the fish, remove the head, rinse well with water and cut along the back side. Cut the onion into half rings. Rub the fish with salt and pepper, grease with mayonnaise, put the onion in the abdomen and in the cut on the back and generously sprinkle with lemon juice. Put a layer of onions in the sleeve, lay the fish on it and tie the sleeve. Bake at 180°C for 35-40 minutes.

Ingredients:
300 g fish fillet,
1 boiled potato
1 raw potato
2 eggs,
100 g cheese
2 tbsp flour,

Cooking:
Cut the fish fillet into small cubes. Grate the raw potato on a fine grater, mash the boiled potato into a puree. Grate the cheese on a fine grater. Mix all ingredients, add salt and pepper to taste. Line a baking sheet with baking paper. Spread the mixture on a baking sheet in the form of pancakes with a tablespoon and bake at 180 ° C until golden brown. Serve with milk sauce.

Ingredients:
4 sole fillets,
2-3 bulbs
4 tomatoes,
2 tbsp vegetable oil,
2 tbsp butter,
½ tsp dried garlic,
salt, pepper, herbs - to taste.

Cooking:
Cut the onion into thin half rings and sauté in vegetable oil until transparent. Put the onion in a baking dish. Put the fish fillet on top of the onion, salt and pepper. Cut the tomatoes into slices and lay on the fish. Melt butter. Mix with dry garlic and pour over the tomatoes. Sprinkle with herbs and put in the oven, preheated to 180 ° C, for 15-20 minutes.

Ingredients:
400 g fish fillet,
1-2 bulbs
1 stack mayonnaise,
1 stack sour cream
2 eggs,
½ tsp soda,
¼ tsp vinegar,
1 stack flour,
salt, spices for fish dishes.

Cooking:
Mix sour cream, mayonnaise and vinegar. Combine flour with soda. Prepare batter from sour cream mixture, flour and eggs. Cut the fish fillet into portions. Pour half of the dough into the prepared form, place the fish, put the onion rings or half rings on top of it and fill with the remaining dough. Bake at 200°C until golden brown.

Ingredients:
500 g fillet of any red fish,
3 bulbs
200 ml 10% cream,
100-150 g of hard cheese,
2-3 tbsp flour,
salt, pepper, herbs - to taste.

Cooking:
Cut the onion into half rings. Cut the fish into 1 cm cubes. Sauté the onion in vegetable oil until golden brown, then add the fish to it and simmer for 5 minutes. Pour in half the norm of cream, mix and reduce the heat. Dilute the remaining cream with flour and add to the pan, stirring constantly so that no lumps form. Salt and pepper to taste and simmer for 5-7 minutes. Transfer the fish with onions to a baking dish, sprinkle with grated cheese on a fine grater and place in a hot oven for 4-5 minutes. Sprinkle with herbs when serving.

Ingredients:
4 sole fillets,
2 tbsp butter,
1 lemon
salt, black ground pepper - to taste.

Cooking:
Remove the zest from the lemon and squeeze out the juice. Mix with softened butter. Spread the resulting mixture on the fish fillet, salt and pepper. Place on a baking sheet lined with foil or baking paper and bake under the grill in the oven (or just on the top shelf of the oven at the highest temperature). After 5-6 minutes, turn the fillet over and bake for 5 minutes.

Ingredients:
2 kg of any fish,
1 large onion
3 tomatoes
1 small hot pepper
2 lemons
½ bunch of parsley
½ bunch of green onions
salt, ground black pepper, garlic, seasoning for fish - to taste.

Cooking:
Clean the fish and make 4-5 cuts in each fish. Prepare the marinade: mix the juice of 1 lemon with 120 ml of water, add 3-4 cloves of garlic, passed through a press, and add fish seasoning to taste. Rub the fish carcasses with salt and pepper and put in the marinade for 1 hour. Green onions, parsley and onion grind. Also finely chop the garlic and hot peppers. Cut 2 tomatoes into small cubes. Mix the chopped products, add the juice of 1 lemon and seasoning for fish. Stuff the fish carcasses with the mixture. Slice the second lemon into thin slices and insert into the slits on the fish. Line a baking dish with foil and lay out the fish. Pour the juice from the filling into the mold. Cut the second tomato into circles and put on the fish. Bake for 20-30 minutes at 200°C.

Ingredients:
1 kg of pollock,
2 tbsp sour cream
1 tbsp tomato paste,
1 onion
1 carrot
1 tbsp flour,
salt, black ground pepper - to taste.

Cooking:
Mix the flour with salt and pepper, roll the fish fillet in the resulting breading and fry in vegetable oil until golden brown. Transfer to a baking dish. Cut the onion into half rings, carrots into thin strips or grate on a coarse grater for Korean carrots. Put the vegetables in a pan and fry with vegetable oil for a few minutes, add sour cream and tomato paste, reduce the heat and simmer for 2-3 minutes. If the sauce is too thick, add water. Pour the fish with vegetables and sauce and put in a hot oven for 10-15 minutes.

Ingredients:
500 g fish fillet,
3-4 tbsp semolina,
100-150 g of fresh lard,
1 egg
1 carrot
1 large onion
2-3 garlic cloves,
50 g mayonnaise (or 100 g hard cheese),

Cooking:
Pass lard, onion and fish fillet through a meat grinder, mix, add garlic, passed through a press, carrots, grated on a fine grater, salt, pepper and spices, beat in an egg and knead the minced meat. If the stuffing turns out to be watery, add a little more semolina. Form cutlets, put them on a baking sheet covered with foil or baking paper, grease each with mayonnaise or sprinkle with grated cheese and place in an oven heated to 180 ° C. Bake for 30-35 minutes, until golden brown.

Salmon rolls

Ingredients:
400 g salmon fillet,
½ stack rice,
150 g boiled squid,
150 g hard cheese,
1 bunch of parsley
1 tbsp mayonnaise,
cheese chechil (pigtail) - for fixing the rolls,
salt, pepper - to taste.

Cooking:
Cook the rice until fully cooked (even a little overcooked). Cut the squid into small cubes, grate the cheese on a fine grater. Chop greens. Cut salmon fillet into thin strips 3-4 cm wide. Mix rice, squid, cheese, greens, salt, pepper and season with mayonnaise. Put the filling on the salmon strips and roll into rolls. Tie with strips of chechil cheese. Place on a greased baking sheet and bake at 180°C for 20 minutes.

Ingredients:
500 g hake fillet,
1 onion
1 carrot
1 celery or parsley root
½ stack kefir or natural yogurt,
50 g hard cheese
salt, black ground pepper, herbs - to taste.

Cooking:
Dry the hake fillet, salt and pepper. Cut the onion into half rings and sauté in vegetable oil until translucent. Coarsely grate the carrots and celery root and add to the onion. Simmer everything together for a few minutes. Place in a baking dish vegetable mix put the fish on top. Grind the greens, mix with kefir and pour over the fish. Bake for 20-25 minutes at 190°C, then sprinkle with cheese and green onions and leave in the oven for another 10 minutes until the cheese is melted.

Ingredients:
800-900 g flounder,
1 lemon
2-3 tbsp vegetable oil,
salt, ground black pepper, seasoning for fish - to taste.

Cooking:
Clean and dry the flounder, sprinkle with lemon juice, salt. Pepper and sprinkle with fish seasoning, if desired. Place on a baking sheet and bake at 170-180°C for 30 minutes.

fish pot

Ingredients:
500-600 g fish fillet,
2 bulbs
8 eggs
½ stack milk (cream or sour cream),
3 tbsp flour,
salt, black ground pepper, herbs, vegetable oil.

Cooking:
Cut the prepared fillet into small pieces, salt, pepper, roll in flour and fry until golden brown in vegetable oil. Cut the onion into half rings, roll in flour and also fry until golden brown. Put the fish and onion in pots. Whisk eggs with milk and pour into bowls. Sprinkle with herbs and put in an oven heated to 180 ° C. Bring the omelette to readiness.

Hake with rice in pots

Ingredients:
600 g hake fillet,
1 stack rice,
4 tbsp mayonnaise or sour cream
salt, ground ginger, nutmeg - to taste.

Cooking:
Cook rice in 1.5 stack. water until the liquid has completely evaporated. Lubricate the pots with vegetable oil and put the chopped fish in them. Place rice on top, sprinkle with ginger and salt. Mix mayonnaise with nutmeg, add water to the consistency of liquid sour cream and pour over rice. Bake in the oven for 30 minutes at 180-190°C. Mayonnaise or sour cream in this recipe can be replaced with tomato paste.

As you can see, fish dishes in the oven are not at all difficult to cook. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

For dietary and medical nutrition, fish dishes are often consumed, which have good taste and are easily digested. The indisputable advantage of the product is quick preparation. In our selection, you will learn how to bake fish in the oven in different ways.

When you decide to cook a fish dish, the question immediately arises of which fish is better to bake. Each has different selection criteria, but species with low bone content are more often preferred. Basically, they are sea creatures.

You can bake any fish, but most often choose:

bream;
salmon;
crucian;
trout;
mackerel;
tench;
carp;
flounder;
pike
silver carp;
cod;
pink salmon;
sterlet.

Moreover, each fish is cooked according to its own characteristics. For one variety, baking only in foil is suitable, for another - in special forms, and for the third - a sleeve.

Red fish baked in foil

Red fish in the oven combines ease of preparation and delicious results. In just half an hour, an exquisite, expensive dish will decorate the festive table.

Ingredients:

salt;
red fish fillet - 4 pieces;
onion - 1 pc.;
lemon - 1 pc.;
pepper;
lemon juice;
lavrushka - 4 sheets.

Cooking:

Line the prepared baking sheet with foil.
Set the oven to 210 degrees.
Chop the onion. Cover the foil with the resulting onion rings. Arrange the parsley and peppercorns.
Slice the lemon. Place the resulting slices on the onion. Spread the fish with salt. Place on a baking sheet skin side up. Pour in juice. Cover with foil.
Place in oven and bake for about half an hour.

How delicious to bake pollock in the oven

Very tasty pollock is obtained with sour cream. In a short time, a light, fragrant and very appetizing dish will come out.

Ingredients:

pollock - 760 g;
salt;
onions - 3 pcs.;
Italian herbs;
cheese -120 g hard;
tomato - 1 pc.;
butter;
garlic - 7 cloves;
salt - 0.5 tsp;
sour cream - 6 tbsp. spoons.

Cooking:

For cooking, you need a metal form, which must be greased with oil.
Distribute onion half rings along the bottom of the mold. Cut the fish. Rub with salt and herbs. Arrange the fish pieces on the onion.
Take a special garlic press and skip the garlic cloves. Smear the resulting slurry over the pollock.
Drizzle with sour cream. Fish pieces must be completely covered. Sliced tomato spread on sour cream and sprinkle with herbs. Grate the cheese and sprinkle the dish with the resulting shavings.
Send to bake. The oven by this time should warm up to 195 degrees. It will take half an hour to prepare.

Bake with vegetables

Fish with vegetables is a dietary dish that preserves food juices and beneficial features. Suitable not only for dinner, but also looks great on the ceremonial table.

Ingredients:

sea bass fillet - 530 g;
pepper;
potatoes - 4 pcs.;
onion - 1 pc.;
salt;
carrot - 1 pc.;
seasoning for fish;
bell pepper - 1 pc.;
garlic - 4 cloves;
tomato - 1 pc.

Cooking:

Sea product cut into squares 4 centimeters wide. Rub with salt. Sprinkle with seasoning. Chop potato tubers. It tastes better in small cubes. Carrots will be needed in rings, and peppers in strips. Onions - half rings. Slice the tomato. You don't need to chop the garlic.
Cut off six pieces of foil. At the bottom of each place the fillet, onion half rings, potato cubes. Salt. Then lay out the tomato, pepper and carrot.
Close tightly with foil and seal the edges tightly. Top with another layer of foil. Pinch the edges. This manipulation will help the juice stay inside the dish.
The oven must be preheated (200 degrees). Hold for half an hour.
Serve directly in foil, opening in the center.

Whole zander in lemon juice

Try making a whole fish. The carcass prepared in this way will turn out juicy, fragrant and very attractive.

Cooking:

vegetable oil - 2 tbsp. spoons;
salt;
juice from one lemon;
pike perch - 1500 g;
spices;
lemon pepper - a pinch;
lemon - 1 pc.;
sour cream - 1 tbsp. a spoon;
white onion - 1 pc.

Cooking:

Grate the carcass with spices and salt. Marinate for a quarter of an hour. Slice the lemon. Sprinkle onion half rings with lemon pepper, salt and pour over sour cream.
Make cuts in the carcass, which should be deep, where to place the lemon half rings. Place the onion mixture in the belly.
Oil foil. Post the workpiece. Pour in juice. Put in the oven, which has a temperature of 180 degrees. Cook for half an hour.

Fish baked with buckwheat

If you want to impress your guests, then this cooking option is a godsend for you. The dish turns out not only original and delicious in appearance, but also very tasty and juicy. Any fish is suitable for cooking.

Ingredients:

fish carcass - 950 g;
salt;
crumbly buckwheat - 1 cup boiled;
pepper;
sour cream;
egg - 2 pcs. boiled;
flour - 1 tbsp. a spoon;
onion - 1 pc.

Cooking:

Cut off the head and fins. Remove the insides so that the abdomen remains intact. Rinse. Rub with salt.
Chop the onion. Roast. Mix with porridge. Chop the eggs and add to the filling. Salt. Stir. Place in abdomen.
Sprinkle seasonings into flour. Stir. Roll the carcass. Place in skillet with oil. Hold the carcass until a golden color appears. Send to the oven (180 degrees). Bake for half an hour. Drizzle with sour cream. Soak for five minutes.

Trout stuffed with vegetables and mushrooms

To obtain a successful dish, it is necessary to observe the proportions of products and spices.

Ingredients:

champignons - 270 g;
trout - 3 carcasses;
salt;
carrot - 1 pc.;
spices;
zucchini - 1 pc.;
canned corn - 130 g;
onion - 1 pc.

Cooking:

Grate carrots. Chop the zucchini. Chop the onion. Place in a frying pan. Fry. Sprinkle with salt and spices. Mix.
Sliced mushrooms fry separately from vegetables.
Rub the washed and dried carcasses with salt. Mix two roasts. Place the filling in the belly. Fasten the edges.
Mode oven it will take 200 degrees and time - half an hour.

Fish and potatoes in the oven

In the oven, the fish will retain all the nutritional properties, and the taste will remain natural. And thanks to cooking with potatoes, you don’t have to think about a side dish.

Ingredients:

cheese - 110 g;
cod - 750 g;
sour cream - 30 ml;
potatoes - 950 g;
dill - 45 g;
vegetable oil - 25 ml;
tomato - 4 pcs.;
provencal herbs - 11 g;
onion - 140 g.

Cooking:

Cut the carcass into portions. Sprinkle with salt and herbs. Grate. Let lie down for half an hour.
Cut potatoes. It will be more beautiful if circles are obtained. Onions will be needed in half rings, and tomatoes in slices. Grate cheese.
Oil the mold. Spread out some of the potatoes. Sprinkle with salt and herbs. Lay out part of the onion half rings. Arrange fish pieces. Sprinkle with chopped dill. Cover with tomatoes. Throw in the rest of the onion. Salt. Spread out the potato slices.

Halibut fillet in lavash

Thanks to the exquisite white meat, the fish has a high palatability. With experienced chefs, she is a favorite. There are practically no bones, so halibut is ideal for baking. Fish baked in pita bread will turn out especially tender and tasty.

Ingredients:

halibut - 750 g;
allspice;
pita bread - 3 pcs.;
salt;
sour cream - 160 ml;
vegetable oil - 75 ml;
mayonnaise - 120 ml;
tomato - 1 pc.;
onion - 1 pc.

Cooking:

Remove bones from carcass. Slice. Pieces should be portioned. Sprinkle with pepper and salt. Rub.
Chop the onion and separate into individual rings. Chop the tomato. Pour sour cream into mayonnaise and stir.
Cut each sheet of pita bread. Lay onion rings on half of the sheet. Cover with fish. Spread with mayonnaise sauce. Cover with tomato slices. Salt. Wrap the edges of the pita bread like an envelope. Repeat the process with the remaining products.
For baking, you will need a small baking sheet. Lubricate with oil. Lay the pieces seam down. Brush with oil and pour over the remaining sauce.
Send to the oven, which is heated to 180 degrees. Hold for half an hour.

Hake with carrots and onions

Hake in the oven thanks to vegetables becomes juicier and more aromatic.

Ingredients:

vegetable oil;
hake - 550 g;
marjoram;
carrot - 220 g;
dried basil;
onion - 110 g;
pepper;
sour cream - 2 tbsp. spoons;
salt;
water - 100 ml.

Cooking:

Cut the carcass. Sprinkle with salt, herbs, pour over with sour cream.
Chop the onion. Grate carrots. Use only a large grater.
Pour the oil into the pan and add the onion half rings. Darken until transparent. Throw in carrots. Cover with a lid and simmer for five minutes.
Place a third of the frying into the mold. Lay out the fish. Cover with vegetables. Sprinkle with allspice and season with salt. Pour water around the edge of the mold.
Place in the oven, which at this point has a temperature of 180 degrees. Hold for half an hour.

In sour cream with cheese

Appetizing fragrant cheese crust will conquer you from the first seconds. This recipe will become your family's favorite dish.

Ingredients:

mustard;
pollock - 2 kg;
salt;
sour cream - 430 ml;
flour;
cheese - 170 g;
egg - 2 pcs.;
Dill;
onions - 3 pcs.;
spices;
vegetable oil.

Cooking:

Cut carcasses. Sprinkle salt and spices into flour. Mix. Dip the fish pieces. Place on a baking sheet.
Chop the onion. Fry in oil in a skillet.
Pour eggs into sour cream. Add mustard and chopped dill. Sprinkle with salt and add the roast. Stir. Pour in the fish. Sprinkle with cheese shavings.
Send to a preheated oven (180 degrees). When you see a beautiful, golden crust, you can get it.

Carp

Of freshwater inhabitants, carp is the most delicious fish, which is often prepared at home by the hostess. With greens, the dish is fragrant and tasty.

Ingredients:

mayonnaise - 110 ml;
carp - 950 g;
white ground pepper;
fresh parsley - 55 g;
salt;
dill - 55 g;
vegetable oil - 25 ml;
garlic - 5 cloves.

Cooking:

Gut the carcass and rinse. Sprinkle with pepper and salt. Rub.
Pass the garlic cloves through a press and grate the fish. Place chopped greens in the abdomen.
Grease with oil the foil, which was previously placed on a baking sheet. Place fish. Spread with mayonnaise. Send for an hour in the oven (180 degrees).

Fish "under a fur coat"

Everyone will like this cooking variation, even children will enjoy eating this dish.

Ingredients:

ground pepper;
salt;
onion - 1 pc.;
fish fillet - 950 g;
carrot - 2 pcs.;
cheese - 110 g;
tomatoes - 2 pcs.;
savory;
vegetable oil.

Cooking:

Cut the fillet. Salt. Sprinkle with pepper and savory. Fill with mayonnaise. Rub. Place on an oiled baking sheet.
Grate carrots. Chop the onion. Place on pan. Pour in oil. Roast. Put on the fish.
Cut the tomatoes, and cover the dish with the resulting rings. Sprinkle with cheese shavings. Put in the oven and bake until a beautiful golden color. 180 degree mode.

Mackerel baked in mayonnaise sauce

During cooking, mackerel emits a specific smell, which perfectly masks the mayonnaise sauce with herbs.

Ingredients:

mayonnaise - 270 ml;
mackerel - 3 carcasses;
Provence herbs - 0.5 tsp;
flour - 2 tbsp. spoons;
salt - 0.5 tsp;
butter - 85 g;
ground white pepper - 0.5 tsp;
milk - 850 ml.

Cooking:

First you need to prepare the sauce for the fish. Place flour in a dry skillet. Ignite. Add oil. Stir. Pour milk in small portions. Sprinkle salt and pepper. To warm. Pour in mayonnaise and stir. Boil. Sprinkle Provence herbs. Mix. Sprinkle with chopped dill. If fresh dill is not available, frozen spice can be used.
Grate the carcasses with salt and send to the mold. Pour in the sauce. The fish must be completely covered. Bake for an hour at 180 degrees. Place in hot oven. The finished dish has a beautiful golden crust on the surface.

Fish with garlic and paprika

Easily digestible fish for a light dinner.

Ingredients:

mackerel - 3 pcs.;
salt;
lemon juice - 2 tbsp. spoons;
olive oil - 5 tbsp. spoons;
garlic -35 g;
seasoning for fish - 1 teaspoon;
ground paprika - 1 tbsp. a spoon.

Cooking:

Finely chop garlic cloves. Send in a mortar, salt and crush. It should turn out gruel. Pour paprika, seasoning for fish and stir. Pour in olive oil and stir.
Separate the bones from the carcass. Dry the fillets. Pour in juice. Spread with cooked pasta. Cover with foil and refrigerate for half an hour. Spread the fillet on a baking sheet. The skin should be on top. Salt.
Send to bake in the oven (180 degrees). It will take half an hour.

How delicious to bake coho salmon in the oven?

Those who love sea fish will appreciate a simple and easy-to-prepare dish with a pleasant taste and delicate aroma.

Ingredients:

vegetable oil - 1 tbsp. a spoon;
coho salmon - 850 g steak;
black pepper - a pinch;
lemon juice - 1 tbsp. a spoon;
sea salt - 1 pinch.

Cooking:

Wash and dry the steaks. Sprinkle with salt and pepper and grate. Brush with oil and pour over juice.
Transfer the blanks to the mold and send to the oven (200 degrees). Hold no more than half an hour.

Cod in mustard-cream sauce

The most delicate white fish, which is wonderfully complemented and made exquisite by mustard sauce.

Ingredients:

butter - 2 tbsp. spoons;
mustard in seeds - 3 tbsp. spoons;
tarragon greens - 1 tbsp. crushed spoon;
vermouth - 120 ml;
salt;
fat cream - 180 g;
cod - 4 fillets;
pepper;
Dijon mustard - 5 teaspoons;
shallots - 3 pcs.

Cooking:

Boil the vermouth. Place the shallot, half of the mustard in the seeds and boil for a couple of minutes. Pour in the cream and add half the Dijon mustard with tarragon. Darken three minutes. Add salt and pepper. Mix.
Grate the fish with the remains of two types of mustard, salt and sprinkle with pepper. Rub.
Melt the butter and grease the baking sheet. Place fillet. Send to the oven and bake for half an hour. 180 degree mode.
Take out the fish and pour over the prepared sauce.

Red fish steak in the oven

Prepare the royal fish baked in foil, which will become a table decoration.

Ingredients:

soy sauce - 2 tbsp. spoons;
red fish steaks - 950 g;
fresh parsley;
salt;
lemon peel;
seasoning for fish;
honey - 1 tbsp. a spoon;
olive oil - 3 tbsp. spoons;
ginger - 1 teaspoon;
garlic - 2 cloves.

Cooking:

Chop the garlic. Mix with oil. Pour in honey and soy sauce. Sprinkle ginger with zest. Salt. Mix. Grate the fish. Sprinkle with chopped parsley.
Line a baking sheet with foil. Lubricate with oil. Lay out the fish. Wrap in foil. Send to the oven, which is heated to 200 degrees. Bake for half an hour. Open the steaks and bake for another quarter of an hour until golden brown.

Fish in salt

An amazing and original dish, which is served in elite restaurants, is very easy to cook on your own at home, while spending a minimum of money.

Ingredients:

lemon peel from a lemon;
dill - 35 g;
trout or sea bream - 1 carcass 950 g;
protein - 2 pcs.;
parsley - 45 g;
coarse sea salt - 1100 g.

Cooking:

Place greens in the belly of the carcass, which do not need to be chopped. Beat egg whites and sprinkle with salt. Add zest. Mix. Give it time to settle down. It will take seven minutes.
Cover the baking sheet with foil. Distribute half of the salt. Place carcass. Cover with salt. Bake for half an hour. The oven must be warmed up (200 degrees).
Get the preparation. Take the hammer, tapping to break the crust and open the fish.