Fillet sea ​​fish- a real find for working women. This product does not require time for cleaning and cutting, it is prepared quickly and always pleases with amazing delicate taste. Today we will prepare a simple fish fillet dish that we will bake in the oven. What is the best fish to bake in the oven? Any fish is suitable for this recipe - hake, cod, tilapia, pike perch, pangasius, any red fish that you like. I will bake fish fillet dream large quantity light mayonnaise (you can make homemade), but it is better to use natural yogurt, which makes the fish juicy and will be less fat than mayonnaise .. And now I will share with you how delicious baked fish in the oven.

What is necessary:

• A piece of thawed fish fillet 500-600 grams,
• 1-2 ripe tomatoes with dense pulp,
• Two tablespoons of low-fat mayonnaise or natural yogurt,
• 100 grams of any cheese,
• Salt, spices for fish, ground black pepper

French fish in the oven

Divide the fillet into portions, immediately salt, pepper, sprinkle with seasoning and leave for 15 minutes at room temperature.

Put the fish pieces in a baking dish.

On top of the fillet lay out the tomatoes, cut into thin slices.

We apply a mesh of mayonnaise or grease with yogurt.

We put the form in a preheated oven for 20 minutes. Bake the fish in the oven at 180 degrees.

Then we take it out, sprinkle the fish with grated cheese and send it back for 10-15 minutes.

Serve with a side dish - potatoes, vegetable salad, fresh or pickled vegetables.

BON APPETIT!

French fish
Fish in French - baked in the oven. Juicy, aromatic dish. How delicious to bake fish in the oven? A simple recipe for cooking any fish.

French fish

Small dainty appetizers useful pink salmon look great on holiday table. They are traditional (loved by all salads-snacks with mayonnaise) and originality (design). The taste is consistently great.

Such snacks are sometimes called fish in French. French meat is well known, fish less so. However, the principle that underlies anything cooked "in French" is the same: it is puff snack, in which the main ingredient and layers of tomatoes, cheese, mushrooms, other vegetables, as well as herbs and seasonings are interspersed and smeared with mayonnaise.

Pink salmon French style fish is cooked in muffin tins in the oven. Please note that salt is not necessary, salt is in mayonnaise and cheese. You can pepper, add your favorite spices.

Ingredients:

• salmon fillet 600 g
• vegetable oil 3 tbsp. spoons
• tomatoes 100 g
• mayonnaise 6 tbsp. spoons
• greens (dill, parsley) 1/2 bunch
• cheese 120 g
• onion 1 piece

How to cook fish in French in the oven

1. Place foil in a cake pan. Lubricate it with oil (do it yourself as best as possible, as fish will stick to poorly oiled foil).
2. Cut pink salmon fillet into portions of 100 grams 6 pieces.
3. Lay the pieces on the foil
4. Slice the tomatoes and small cubes onion.
5. Sprinkle the salmon pieces with onions.
6. Put the tomatoes on top of the fish with onions.
7. Lubricate the pieces of pink salmon with mayonnaise.
8. Crumble finely chopped herbs on top.
9. The next layer is grated cheese, crumble it.
10. Bake the fish in French in the oven at 180 degrees for 25 minutes.

When the pink salmon pieces have cooled, remove them from the foil.
The dish is served cold as an appetizer.

French fish
Fish in French - these "bombs", made of pink salmon under cheese, tomatoes and mayonnaise - will decorate any holiday table.

How to cook French fish with potatoes

If feeding your family pasta and sausages is a little guilty and you have some free time, it's time to get creative. Fish baked in French with potatoes and spices in the oven is healthy, tasty and may well “pull” on a dish for the holiday, if one is planned. There are so many variations of the grocery set that it is not possible and necessary to describe them all, so we will focus on the most basic basic ones.

Famous French cuisine abounds gourmet dishes from fish products. But what we usually call fish in French has nothing to do with France! A French chef would never cover a fish fillet with mayonnaise and stuff it into the oven.

Depending on the type of fish, he will prepare for her divine taste and top secret sauce, spending half a day and half the weekly family budget of our average family on it. But we won’t do that and amuse ourselves and our family with a more familiar and no less tasty fish in French with your favorite baked potatoes.

And over the question of where our almost national dish the French "registration" took over, let the linguists deal with it.

What kind of fish to bake?

You can cook any red fish under the cheese “coat” along with potatoes - it gives the tubers juiciness, making the dish simply magically delicious. But in the absence of chum salmon or salmon, carcasses of blue whiting, pollock, and nototenya will also come down.

From vegetables, onions are required - all other products from the garden are placed as desired. The variety of cheese for the “fur coat” is chosen, again, based on financial capabilities and taste preferences, but it must certainly be hard.

French fish with potatoes in the oven: a basic recipe

Ingredients

• Fish fillet - about 1 kg + -
• Onion - 2 pcs. + -
• Lemon - 1 pc. + -
• Olive oil - 3-4 tbsp. + -
• Mushrooms - 0.5 kg + -
• Potato - 0.5 kg + -
• Hard cheese - 150 g + -
• Parsley - a small bunch + -
• Seasonings for fish - 0.5 tsp + -

Baking fish in French with potatoes: a step by step recipe

To get a healthy and juicy lunch for the whole family, the fish must be fresh. You can also bake a river fish product in this way, but if it is also intended for small “not wanting”, it is better to take a sea one, for example, pollock - there are almost no bones in it.

1. After washing the fish fillet, divide it into portions, salt, season with prepared spices.
2. Cut the lemon in half, squeeze the juice out of it and flavor the seasoned fish with it.
3. Leaving the main component of the dish, let's take a side dish. We clean the potatoes, cut them into circles about 0.5 cm thick, salt and brush with olive oil.
4. We cut the mushrooms into plates and fry for 4-5 minutes in oil, not forgetting to stir.
5. We clean the onions from the peel and cut into thin half rings.
6. We take a deep deco and begin to lay out the products: on the bottom - a fish, on top - onion rings, then - the mushroom layer.
7. We spread the potatoes on the side of the fish - so they are saturated with its aromas and cook evenly.

• Wanting to make the treat more satisfying, you can season it with mayonnaise. In this case, put the potato pieces on the onion layer, coat with mayonnaise (it will take 3-4 tablespoons).
• You can put potatoes down, soak them with mayonnaise, mushrooms on top, then fish pieces, cover them with onion rings.
• Thinly sliced ​​slices of the remaining half of a lemon can be added to the onion for additional flavoring.
• For children and eaters with a problem stomach, fish should be baked without mushrooms and mayonnaise.

This dish is eaten hot, when it is the most juicy, tasty and healthy. Before sending to the table, sprinkle the treat with freshly chopped parsley.

French Fish with Tomatoes: The Original Recipe

When the garden is full of tomatoes, it's a sin not to add them to the fish treat. From this it will become even more juicy and tasty. For this purpose, it is better to take fruits that are meatier and juicier. Whether to bake potatoes as a side dish is a matter of personal preference.

Ingredients

• Carcass of pike perch - about 1 kg.
• Tomatoes - 3-4 medium fruits.
• Parmesan cheese - 150 g.
• Medium-sized turnip - 2 heads.
• Fatty sour cream - 100 ml.
• Cream (15%) - 50 ml.
• Olive oil - 2-3 tbsp.
• A set of seasonings for fish - ½ tsp
• Dill and parsley - a few stalks.
• Salt - to taste.

How to deliciously cook fish in French in the oven with tomatoes

1. After cutting the fish (you need to remove the scales from it, gut it, remove the head and fins), divide the fillet into portions, season with spices, salt and leave the fish to soak in spicy aromas.
2. We clean, cut the onion, wash the tomatoes and cut them into neat thin circles.

• It is advisable to pour boiling water over tomatoes to remove the skin from them and get tender pulp.
• If there is no cream in the refrigerator, you can simply use more sour cream.

3. Pass the onion in oil until transparent, add tomato circles and simmer for a couple of minutes.

4. In the deco sprinkled with oil, put the fish pieces with the skin down, cover with a tomato-onion “fur coat” on top, pour sour cream mixed with chopped herbs. We send the form to the oven, heated to 200 ° C.

5. After a quarter of an hour - the final touch: sprinkle the almost finished fish under the onion-tomato "coat" with parmesan chips and send it to the oven for a couple of minutes to melt the cheese. Pike-perch baked with tomatoes is good both hot and cold!

Dishes from the meat of marine life are not only worthy of the highest rating on the taste scale, but they are also extremely healthy. French fish cooked according to any of the proposed original recipes, is a storehouse of vitamins and a great way to satisfy hunger. Gobbling up so tasty treat, many people forget that before that they preferred only chicken.

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How to cook French fish with potatoes
Step-by-step recipe for cooking fish in French with potatoes in the oven with detailed description all steps, plus cooking tips

National French cuisine has a special approach to cooking. The chefs of this country prefer light main ingredients and try to maximize their taste through spices and sauces.

French cuisine salads

French salads differ from appetizers of other nationalities in a variety of sauces. Also in this country, the most popular are seafood salads or dishes that include only vegetables. French cuisine is largely built on healthy food.

Nicoise (Salade Nicoise)

The name of this national dish french cuisine is derived from the name of the city in which this salad was first prepared - Nice. The Nicoise recipe includes the following products:

1. Vegetables - tomatoes, olives, lettuce, Bell pepper, onion.
2. Boiled eggs.
3. Seafood - canned tuna, anchovies.

Lettuce leaves are torn large pieces. The remaining vegetables and eggs are cut into small cubes. As a dressing, use a sauce of the following ingredients:

• Olive oil.
• Lemon juice.
• Wine vinegar.
• Basil.
• Seasonings: garlic, salt, a mixture of peppers.

Nicoise is a light dish, its low calorie content is due to vegetable dressing. AT different regions There are variations of this salad in France - they add Niçoise to the recipe for homemade green beans, rice or potatoes. Also, some chefs replace tuna with shrimp or chicken.

Paradise (Salade Paradis)

This is vegetable dish the pride of French cuisine. Paradise is traditionally served warm. The composition of the dish includes the following ingredients:

• Arugula.
• Tomatoes.
• Pine nuts.
• Duck breast.

The meat is fried in white wine, then mixed with other ingredients and seasoned. Sauce Recipe:

1. Red wine is heated with finely chopped onions.
2. Oil, thyme and nutmeg are driven into the heated base.
3. The sauce is whipped with a whisk and served in a separate saucepan.

This dish is high-calorie due to pine nuts and duck meat. In some regions, the recipe includes lettuce, bell pepper and eggs.

Rouen (Salade Rouen)

Name warm salad originated from the city of Rouen, the capital of Normandy. This region is widely known for its cheeses, so Roquefort is the main ingredient in this French cuisine. The salad also includes:

• Baked veal.
• Pie potatoes.
• Salted cucumbers.
• Quail eggs.

Veal slices are marinated in red wine before baking. All ingredients are mixed and seasoned with mustard-honey sauce.

Rouen is hearty salad, which is used instead of the main dish. In the southern regions, potato pie is replaced with boiled potatoes to reduce the calorie content of the salad.

French Soups

The first dishes in France are distinguished by sophistication and lightness. Most soups in French cuisine are prepared without the addition of meat, but French chefs use cream and broths as the basis.

Bouillabaisse

French authors fish soup fishermen from the city of Marseille are considered. With the development of tourism, Provencal bouillabaisse has become the hallmark of this region. classic recipe homemade soup includes the following ingredients:

1. Rich broth, for the preparation of which small fish are used (at least 4-5 varieties). These include sea bream, sardine, stingray, pollock, whiting, as well as the fins and tails of larger fish.
2. Vegetables. Depending on the recipe, their set may vary, but the main ones are tomatoes, garlic and onions.
3. Various seasonings - fennel, orange and lemon peel, a mixture of peppers, saffron.

When cooking, vegetables are stewed separately, after which they are poured with broth. It is customary to put dried bread (maretti) at the bottom of the plate.

Sauce Rui

Rouy sauce is traditionally served with bouillabaisse. The supplement contains:

• Provencal mayonnaise.
• Saffron.
• Hot chili pepper.
• Garlic.

Types of bouillabaisse

Many chefs often change the classic recipes of French cuisine, which is why the dishes of the regions of France differ from each other. There are several varieties of French fish dishes:

1. Bouillabaisse in Toulon. This soup differs from the classic recipe by the presence of rice and potatoes.
2. Paris bouillabaisse. The most expensive variety of this soup. The composition includes lobsters and dry white wine.
3. Bouillabaisse Norman. This recipe includes Walnut and Calvados.

Sorrel soup (Sauerampfersuppe)

This dish is appreciated by the French for low calorie and mild taste. Cream soup consists of the following products:

• Vegetables: parsley, sorrel, celery, carrots.
• Chicken bouillon.
• Cream or sour cream.

Vegetables are boiled in broth and mashed to a puree state. After that, cream or sour cream is introduced into the dish. Sorrel soup is traditionally served with a sliced ​​or poached egg.

Vichyssoise (Vichyssoise)

This cold dish was first prepared during the reign of Louis XV. The recipe for the dish includes the following products:

• Vegetables - potatoes, leeks, onion.
• Pork or beef broth.
• Milk or cream.

Vegetables are cut into small pieces, after which they are simmered in butter. Next, the broth is added and all the ingredients are interrupted in a blender. Before serving cold soup diluted with cream or milk.

Cassoulet

The name of this French national dish comes from the name of a deep clay pot in which soup is traditionally served. Cassoulet is homemade hearty meal, which includes:

• Strong broth on meat. According to tradition, the main ingredient should be pork, but in some regions, beef, lamb or duck are used for the broth.
• Vegetables: carrots, onions, garlic, beans.
• Seasonings: cumin, thyme, pepper, cloves.

The dish is most popular in the south of France, in the province of Languedoc. In this region, the soup is served with pork sausages and ribs.

Hot dishes of France

The second courses of French cuisine are distinguished by a wide variety - the main ingredients are poultry, meat or fish. Distinctive feature of this country are complex marinades, the basis for which are wines and spices.

French meat dishes

French chefs prefer poultry, as such meat is light and mild in taste. Despite this, there are French hot dishes of beef and pork, such meat is traditionally marinated for a long time or cut into thin slices.

Rooster in wine (Coq au vin)

The Burgundy region is considered the birthplace of this dish in France, however, each wine-growing region of France has its own recipe for rooster in wine. The differences lie in alcoholic beverages- in the classic recipe it uses Burgundy wine, but in other areas the bird is marinated in champagne, beaujolais or Riesling.

Rooster in wine stewed with minimum quantity additional products - some chefs add carrots or celery stalks. The marinade plays the main taste role, the rules of preparation of which have a number of features:

1. Wine must be premium, cheap analogues will spoil the taste of the dish. Traditionally, the bird is marinated in the same drink that is placed on the table.
2. A large number of spices: garlic, onion, rosemary, thyme, pink pepper, but their aroma should not clog the taste of wine.
3. For pickling, only carcasses of roosters are used. Chicken meat is too tender for such a marinade and will lose its flavor.

According to history, roosters were soaked in wine to soften their tough flesh. This dish is considered one of the most ancient in France - the authorship of the recipe is attributed to Julius Caesar, who cooked the bird in this way for a feast in honor of the truce with the Gauls.

Boeuf Bourguignon

Burgundy beef is cooked with dry red wine. The meat is cut into small pieces and stewed with onions, mushrooms and carrots. Soaking beef in wine is an ancient practice - this is how old and tough meat was made soft, with a rich taste. The preparation of the dish took from three to five hours.

In modern France for Boeuf Bourguignon I use marbled beef or veal, so the meat is cooked for no more than an hour to preserve the juice. The recipe of the southern regions differs from the classic one - parsley and tomatoes are also added to the sauce.

The dish is traditionally served without a side dish. In some restaurants, a baguette with garlic sauce is cut with meat.

Duck Confit (Confit de Canard)

Confit is a technique for marinating meat for its long-term storage. The birthplace of this national french dishes considered the southern province of Gascony.

The secret of the dish lies in more spices, thanks to which the meat acquires a rich taste. The duck is rubbed with Provence herbs, a mixture of peppers, salt, garlic, and then kept in a cold place for at least a day.

The meat is well fried in its own fat over low heat for 5-6 hours. In an airtight container, this dish can be stored for up to 6 months.

Due to the absence of oil during frying, the duck has a low calorie content, but its own fat does not allow the meat to lose its juiciness. Duck confit is traditionally served with fried potatoes.

French fish dishes

The French prefer low-rare fish steaks. This method of cooking helps to preserve the taste of the dish. There are several classic recipes, in which the fish is subjected to more complex processing.

Brandade cod (Brandade de morue)

This fish appetizer belongs to the southern regions of France, Provence and Languedoc. The recipe contains the following ingredients:

• Fillet of white salted cod.
• Milk.
• Mozzarella cheese.

The fish is boiled in water with the addition of garlic, nutmeg and lemon juice within 5-10 minutes. After that, the bones are removed from the cod and boiled in milk over low heat.

The fish is mashed to a puree state and grated cheese is added.

The appetizer is traditionally served with fried croutons both cold and hot. In some regions, boiled potatoes are added to the dish to save money.

Matlot (Matelote)

Fish stew is considered the national dish of Provence and Burgundy. The dish is prepared with the addition of dry white wine. The recipe also includes:

• White fish.
• Vegetables: carrots, onions, mushrooms.
• Greens: parsley, chervil, bay leaf.
• Seasonings: garlic, Provence herbs, pepper.

Matlot is served in a ceramic bowl with a thinly sliced ​​baguette. In the northern regions of France, potatoes are added to the dish for greater satiety.

french delicacies

The French love for seafood is not limited to mussels and shrimp. Popular dishes in this country are the paws of frogs and grape snails.

Frog legs in French (Cuisses de Grenouille)

Similar hot appetizer prepared in all regions of France. Traditionally, only the upper outer part of the paws is used.

Before cooking, the frogs are soaked in water to soften the meat. Prepare paws in breadcrumbs deep-fried. Served with lemon and olives.

In some provinces, meat is soaked in milk or wine. Frog legs taste like chicken fillet, however, the dish also has fishy notes.

Escargot in Burgundy (escargots de bourgogne)

This popular appetizer from Burgundy is considered one of the the best delicacies France. The basis for the dish is large grape snails, which are bred in the southern provinces.

The snails are boiled and then the shells are stuffed into them. An obligatory ingredient is a mixture of butter, garlic and parsley, which is also added to the filling.

Snails are baked for half an hour and served in shells on the table. The dish is eaten with special tongs. Escargot is traditionally served with white wine.

french pies

Baking in France has a number of features. French pies are characterized by thin shortcrust pastry and a large amount of toppings.

Quiche Loren with bacon (quiche lorraine)

French quiche is an open pie made from shortcrust pastry. Classic stuffing contains the following ingredients:

• Chicken or duck breast.
• Smoked bacon.
• Filling of eggs, cream and Gruyère cheese.

There is a good Provencal home version Lorraine pie - with fish and egg. In some regions of France, vegetable quiche is also prepared. The signature feature of the pie is the thin baked filling crust.

Pissaladiere

the birthplace of this onion pie considered the city of Nice. Like many dishes of the southern French regions, Pissaladiere is prepared with fish and olives.

Name open pie comes from the word pissalu, which means a puree-like filling of anchovies and small sardines. Insofar as small fish is in the Red Book, the French began to use large anchovies for the pie.

The dough for the pie is shortbread. Garlic, Provencal herbs, rosemary and thyme are added during the baking process.

Tarte Tatin - upside down cake (Tarte Tatin)

This authentic homemade apple tart features a cooking method that preserves its flavor. The recipe appeared in the middle of the 19th century in the province of Paris. One of the cooks poured the batter over the caramelized apples and put it in the oven along with the pan.

Thanks to the inverted position, the dough retains a crispy texture. Pears and peaches are also used in the filling. In Normandy, there is a kind of unsweetened Tarte Tatin - tomatoes, onions and bell peppers are put in the filling of this pie.

French desserts

Desserts of French cuisine differ from other countries in lightness and low calorie content. A characteristic feature of these sweets is alcohol impregnation and liquor-based sauces.

Canele

French pastry with a crispy crust. Inside, this dessert is soft and rich. The birthplace of the recipe is Aquitaine.

According to legend, canele was first made in the 18th century by French nuns. Church attendants roasted sweet bread turning it into a dessert. The composition of the cake includes:

• beaten yolks.
• cane sugar.
• white rum.
• vanilla.

This dessert is popular as sweet snack to dessert wines and champagne. Canele is considered a simple dish, which is prepared in every region of France.

Creme Brulee

Despite the association with ice cream, this French dessert is served at room temperature and consists of cream baked with egg and sugar. The mixture is flavored with vanilla and served in small bowls.

There is another creme brulee recipe based on Catalan cream. It includes the following ingredients:

• milk.
• lemon and orange zest.
• cinnamon.

The classic dish of national French cuisine has an exquisite lightness, while the Catalan cream has a rich taste. Before serving, creme brulee is traditionally baked on top using a burner.

Eclair

Famous French pastries, whose birthplace is Paris. Eclairs are traditionally made from choux pastry. Due to the special structure of baking, the cakes retain cavities inside, which are filled with custard.

Eclairs are poured from above chocolate icing. In some variations, the cakes are served topped with sweet liqueurs. Eclairs are often found in coffee houses in France, and in expensive restaurants it is served with sweet wines.

National French cuisine is characterized by sophistication and refinement of taste. Dishes have a mild taste with a great addition of spices. The chefs of this country try to emphasize the main ingredient as much as possible, without clogging it with extraneous flavors.

If feeding your family pasta and sausages is a little guilty and you have some free time, it's time to get creative. Fish baked in French with potatoes and spices in the oven is healthy, tasty and may well “pull” on a dish for the holiday, if one is planned. There are so many variations of the grocery set that it is not possible and necessary to describe them all, so we will focus on the most basic basic ones.

The famous French cuisine is replete with delicious fish dishes. But what we usually call fish in French has nothing to do with France! A French chef would never cover a fish fillet with mayonnaise and stuff it into the oven.

Depending on the type of fish, he will prepare for her divine taste and top secret sauce, spending half a day and half the weekly family budget of our average family on it. We will not do this and amuse ourselves and our family with a more familiar and no less tasty fish in French with your favorite baked potatoes.

And let the linguists deal with the question of where our almost national dish came from with the French “registration”.

What kind of fish to bake?

You can cook any red fish under the cheese “coat” along with potatoes - it gives the tubers juiciness, making the dish simply magically delicious. But in the absence of chum salmon or salmon, carcasses of blue whiting, pollock, and nototenya will also come down.

From vegetables, onions are required - all other products from the garden are placed as desired. The variety of cheese for the “fur coat” is chosen, again, based on financial capabilities and taste preferences, but it must certainly be hard.

French fish with potatoes in the oven: a basic recipe

Ingredients

• Fish fillet - about 1 kg + -
• - 2 pcs. + -
• - 1 PC. + -
• - 3-4 tablespoons + -
• - 0.5 kg + -
• - 0.5 kg + -
• - 150 g + -
• - small bundle + -
• Seasonings for fish- 0.5 tsp + -

Baking fish in French with potatoes: a step by step recipe

To get a healthy and juicy lunch for the whole family, the fish must be fresh. You can also bake a river fish product in this way, but if it is also intended for small “not wanting”, it is better to take a sea one, for example, pollock - there are almost no bones in it.

1. After washing the fish fillet, divide it into portions, salt, season with prepared spices.
2. Cut the lemon in half, squeeze the juice out of it and flavor the seasoned fish with it.
3. Leaving the main component of the dish, let's take a side dish. We clean the potatoes, cut them into circles about 0.5 cm thick, salt and brush with olive oil.
4. We cut the mushrooms into plates and fry for 4-5 minutes in oil, not forgetting to stir.
5. We clean the onions from the peel and cut into thin half rings.
6. We take a deep deco and begin to lay out the products: at the bottom - a fish, on top - onion rings, then - a mushroom layer.
7. We spread the potatoes on the side of the fish - so they are saturated with its aromas and cook evenly.

• Wanting to make the treat more satisfying, you can season it with mayonnaise. In this case, put the potato pieces on the onion layer, coat with mayonnaise (it will take 3-4 tablespoons).
• You can put potatoes down, soak them with mayonnaise, mushrooms on top, then fish pieces, cover them with onion rings.
• Thinly sliced ​​slices of the remaining half of a lemon can be added to the onion for additional flavoring.
• For children and eaters with a problem stomach, fish should be baked without mushrooms and mayonnaise.

1. We send the form to the oven (t - 180 ° C) and leave to bake.
2. After 20 minutes, open the oven, take out the deco and sprinkle the almost finished fish treat with cheese chips.

This dish is eaten hot, when it is the most juicy, tasty and healthy. Before sending to the table, sprinkle the treat with freshly chopped parsley.

French Fish with Tomatoes: The Original Recipe

When the garden is full of tomatoes, it's a sin not to add them to the fish treat. From this it will become even more juicy and tasty. For this purpose, it is better to take fruits that are meatier and juicier. Whether to bake potatoes as a side dish is a matter of personal preference.

Ingredients

• Carcass of pike perch - about 1 kg.
• Tomatoes - 3-4 medium fruits.
• Parmesan cheese - 150 g.
• Medium-sized turnip - 2 heads.
• Fatty sour cream - 100 ml.
• Cream (15%) - 50 ml.
• Olive oil - 2-3 tbsp.
• A set of seasonings for fish - ½ tsp
• Dill and parsley - a few stalks.
• Salt - to taste.

How to deliciously cook fish in French in the oven with tomatoes

1. After cutting the fish (you need to remove the scales from it, gut it, remove the head and fins), divide the fillet into portions, season with spices, salt and leave the fish to soak in spicy aromas.
2. We clean, cut the onion, wash the tomatoes and cut them into neat thin circles.

• It is advisable to pour boiling water over tomatoes to remove the skin from them and get tender pulp.
• If there is no cream in the refrigerator, you can simply use more sour cream.

3. Pass the onion in oil until transparent, add tomato circles and simmer for a couple of minutes.

4. In the deco sprinkled with oil, put the fish pieces with the skin down, cover with a tomato-onion “fur coat” on top, pour sour cream mixed with chopped herbs. We send the form to the oven, heated to 200 ° C.

5. After a quarter of an hour - the final touch: sprinkle the almost finished fish under the onion-tomato "coat" with parmesan chips and send it to the oven for a couple of minutes to melt the cheese. Pike-perch baked with tomatoes is good both hot and cold!

Dishes from the meat of marine life are not only worthy of the highest rating on the taste scale, but they are also extremely healthy. Fish in French, prepared according to any of the proposed original recipes, is a storehouse of vitamins and a great way to satisfy your hunger. Gobbling up such a delicious treat, many forget that before that they preferred only chicken.

Fish in French with potatoes is a dish not only with an exquisite name, but also amazingly tasty. In fairness, it is worth admitting that the dish has nothing to do with French cuisine. Although the French are very fond of baking fish in the oven, they do not smear it with banal mayonnaise. The French prepare a divine sauce for any fish, which becomes a feature. We, however, act simply by diversifying the recipe with other ingredients. Mushrooms, tomatoes, cheese.

However, the "imposter" will pull on holiday dish, will please the household for dinner, as it is prepared quickly and easily.

How to cook French fish with mushrooms

Take:

• Fish fillet - kilogram.
• Large bulb.
• Hard cheese - 150 gr.
• Champignons - 500 gr. (there are fresh Forest mushrooms, add them).
• Mayonnaise sauce - 200 gr.
• Sunflower oil, salt, parsley, dill.

Cooking:

1. Cut the champignons into plates, fry a little in a pan.
2. Rub the cheese with shavings. Peel the onion and chop into rings.
3. Divide the fillet into portions, salt and place on a greased baking sheet.
4. Sprinkle the fish on top with onion rings, then make a mushroom layer.
5. Spread generously with mayonnaise (the calorie content of the dish will decrease if you replace it with sour cream). Make the top out of cheese chips. Mayonnaise will remain - make a mesh of it over the cheese.
6. Bake at 180 o C. ruddy crust on the fish will appear after 25-30 minutes. Garnish the dish with chopped herbs and serve.

Fish in French with potatoes in the oven

I found another recipe on the internet. The author claimed that it was he who is the basic, classical. I understood one thing: a side dish was required for the first course in French. Here the fish is baked immediately with potatoes, which makes it more satisfying.

Would need:

• Fish, fillet - kilogram.
• Lemon.
• Mushrooms - 500 gr.
• Bulb - 2 pcs.
• Potato - 500 gr.
• Cheese - 150 gr.
• Sunflower and olive oil.
• A bunch of parsley, any seasoning for fish.

How to bake fish in the oven:

1. Clean the fish, fillet it, divide into portions and sprinkle with seasonings for the fish.
2. Squeeze the juice from the lemon, sprinkle the slices, salt a little, and while you put the workpiece aside, let the fillet soak.
3. Cut the peeled potatoes into half-centimeter slices. Put in a bowl, salt and splash a little olive oil. Stir.
4. Cut mushrooms, fry in a small amount vegetable oil. Cut the onion into narrow half rings.
5. Lubricate the form, lay the fillet on the bottom, scatter onion rings on top, followed by mushrooms.
6. Arrange the potato wedges on the sides. Or lay on top of the onion layer and spread with mayonnaise, which is not indicated in the recipe. Another option with potatoes is to make them a pillow for fish, then mayonnaise is not needed.
7. The dish is baked at 180 ° C. After 20 minutes, remove the form, sprinkle the top with grated cheese. And again send for 10 minutes to melt the cheese. When serving, sprinkle with chopped parsley.

French fish recipe with tomatoes

For cooking, it is better to take white fish- cod, walleye.

Would need:

• Fillet - 1 kg.
• Tomatoes - 3-4 pcs.
• Cheese - 150 gr.
• Big bulb.
• Low-fat cream - 50 ml.
• Sour cream 20% - 100 ml.
• Olive oil - 2 large spoons.
• Seasonings for fish - half a small spoon.
• Greens, salt.

How to cook fish in French:

1. Sprinkle fish fillet with seasonings, salt and let marinate for 15-20 minutes.
2. Divide the tomatoes into circles, cut the onion into rings. Rub the cheese.
3. Sauté the onion rings for a few minutes until translucent. Add tomato slices and fry together for a couple of minutes.
4. Lubricate the form, fold the fish fillets in a row. Cover with an onion layer.
5. Mix cream with sour cream, chopped herbs, and pour over the dish.
6. Preheat the oven to 200°C and proceed to the last step. Bake for approximately 15-20 minutes, then remove and sprinkle with cheese chips.
7. Place the fish back in the oven and let the cheese melt.

Which fish to choose

Suitable fish of any variety, with red and white meat. Salmon, pink salmon, pollock, cod, blue whiting, pike perch, telapia will be good. The main condition is the absence a large number bones. Among vegetables, onions are required for a fur coat. Put tomatoes and potatoes according to your desires.

Video recipe with a step-by-step story on how to make fish in French. May you always be delicious.

Fish dishes occupy a huge niche in the gastronomic world. Fish is used in the preparation of a large number of delicious and healthy meals: first of all, independent second, then - soups and cutlets, snacks, pastries, salads and even dumplings. Depending on whether the fish is oceanic, marine or freshwater, fish dishes differ in shades of tastes and smells. You can cook it in different ways: fry in a pan, boil, bake in the oven, grill, salt or eat raw. Minced meat is rolled from fish and put into pies and casseroles as a filling. Asian cuisine famous for its fish dishes, especially fish salads, which are often present raw fish. Marinated in vinegar and spices, it becomes tender and pleasant to eat. In addition, such fish is easily digestible and suitable for those who count calories. A great culinary skill is the ability to fry a marine life with a crispy crust: it does not take much time to bring the fish to readiness, and high temperature is necessary for the formation of the crust, so only those who often experiment with species can achieve the perfect balance. cooking fish. Prepare from fish, namely salmon, salmon and tuna, easily tasty carpaccio and timbale, herring is the key ingredient of the most popular New Year's salad, and, for example, pollock in batter remains equally tasty both hot and already cooled down.

Fashion and food are two words that can describe modern France. No other country pays so much attention to food, how it is served and presented. french National cuisine differs in variety of tastes and combinations, and also various technologies of preparation. The French call cooking an art and believe that you can bring novelty to any recipe and make it unique. touch to haute cuisine quite simply and at home, by preparing vichyssoise onion puree soup, gratin dauphinois, quiche lauren or the classic julienne with chicken and mushrooms. Tasty, simple and homemade food in France is valued no less than restaurant-quality dishes. The main thing is to keep a balance of tastes and choose fresh food. The same goes for French desserts: apple tart tatin, profiteroles with cream and light almond macaroni cookies can melt even the most fastidious culinary heart.

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