Fish baked in the oven is considered a very tasty and healthy dish. Fish dishes are in great demand all over the world and this is quite expected. There are many recipes for fish baked in the oven, as far as the imagination of the hostesses is enough.

Unfortunately, in restaurants and food outlets, baked fish dishes are not cheap, and not everyone can afford them. At home, everyone can make a culinary masterpiece and please themselves or their loved ones with delicious fish. We will show you some simple and tasty, at the same time original recipes for cooking baked fish.

We will tell you in a simple and accessible way with step-by-step photos how to deliciously bake fish in the oven with potatoes and onions, with an egg and mayonnaise, with pieces of garlic sauce.
Let's start cooking!

Whole baked trout in the oven in foil (4 options for stuffing fish)

What could be tastier than freshly cooked fish? Trout has never been tasteless or dry. This is a fish that any cook always succeeds in.

Preparing quickly and easily. One of the most common ways to cook this lovely fish is to bake it in foil. This is how it is served in many restaurants. But every chef wants to make a fish dish unique. Add a little twist to the delicate fish. Almost all additives are appropriate for baked trout.

How to choose and prepare trout for baking

Fish should be bought, if not live, then chilled. Frozen river trout is not tasty.
The fish is chosen with its head in order to see its eyes - they should not be cloudy. The gills should have a juicy pink color.
It is better to cut the fish right away. The fresher it is, the better. Trout has a slightly visible silvery scale that should be removed. Trout is not a fatty fish, so the skin can be eaten without fear.
For baking, gut the fish, clean. We leave the head by removing the gills.

We wash, dry on paper towels.

The carcasses are ready.

You will need to cook trout in foil:

• carcasses of fish;
• foil;
• mayonnaise;
• a tomato;
• greens;
• lemon juice;
• seasoning for fish;
• salt pepper.

How to bake whole fish in the oven in foil - a step-by-step recipe with a photo:

We have four carcasses, let's try to make four flavors.
How to cook: four flavors of oven-baked trout

The first fish is in the classic style. The easiest baked fish recipe.

We do not add anything, except for spices and lemon juice, which we lightly sprinkle inside.

We spread the fish with spices on foil and carefully pack, sealing the edges so that the lemon juice does not flow out.

The second option is to stuff the carcass with cheese, herbs and tomato.

Cut the tomato into circles. We put them in the belly of the fish. We put slices of cheese on the tomatoes.

In this recipe for baked trout, they took suluguni cheese with spices. Put a bunch of parsley on the foil, and stuffed fish on the greens. Lubricate the fish with mayonnaise on top. We do not water this fish with lemon juice, since tomatoes also contain acid. You can, if desired, sprinkle with grated cheese.

The third fish will be slightly different. Salt it just a little. We put the whole parsley in the abdomen. Cut the cheese into thin slices and put them inside the abdomen.

Sprinkle the outside and inside with lemon juice.

Lubricate the top with mayonnaise and sprinkle with seasoning for fish.

Mayonnaise gives the trout a creamy taste and even more juiciness.

The fourth option for baking trout is without mayonnaise, but with cheese and herbs.
Place the whole parsley on the foil.

Cheese in thin slices - inside the abdomen. Sprinkle the fish with seasoning.

We wrap the prepared trout in foil each trout carcass separately and put them on a baking sheet, which we put in a preheated oven for 20 minutes. This is great for serving fish.

After cooking, unfold the foil envelope carefully so that the juice does not flow out. You can serve it in foil or without it, at your discretion.

All the fish turned out to be unusually tasty. Those who count calories can cook without cheese and mayonnaise. Trout cooked with cheese and tomatoes in the oven comes out more satisfying and more flavorful.

For those who do not like hot tomatoes, delicious trout with cheese and mayonnaise will do. This combination makes the trout more juicy, but also more satisfying.

Don't be afraid to experiment. Any greens can be used. Onions add a spicy taste. Instead of mayonnaise - sour cream. Honey gives an unusual taste, but sugar is not suitable for diabetics.

Oven baked fish with potato pieces

An option for cooking delicious fish with potatoes and vegetables, stacked in layers. Anyone can make it. It only takes 30 minutes to cook. Outwardly, the dish resembles a potato casserole with fish. It turns out appetizing, tender, satisfying and aromatic. With a lovely crispy cheese crust.

Products composition:

• 500 grams of fillets of any white or red fish;
• potatoes - 5-6 pieces;
• large fleshy tomatoes - 2 pcs.;
• an onion (you can use a white onion, don't take a red onion, it will paint the paint and ruin the delicate color of the dish);
• 150 grams of cheese;
• 20% cream;
• olives and herbs for decoration.

How to cook fish baked in the oven with potatoes and vegetables:

On a note! Instead of hard cheese, you can put half rings of onions with bell peppers with the top layer; instead of cream, use mayonnaise or ordinary fish broth. Try the recipe for baked fish fillet with oven potatoes with cream and cheese. And also with pepper and broth and decide for yourself which cooking option you like best.

How to cook:
Peel the potatoes, wash, cut. If these are small tubers, then in rings, if large fruits, then in half rings. Make the thickness of the potato rings or half rings as thin as possible.

Chop the onion finely or in half rings (if you don’t like the onion in your dishes, it’s better to chop it finely).
Remove the skin from the tomatoes. You can do this with a vegetable peeler or knife. Or with the help of boiling water, dipping tomatoes into it for a couple of minutes and then carefully separating the peel.

Cut the tomatoes into pieces, not too small, you can into half rings. Cut the cheese into thin slices (slices).

Attention! You can grate the cheese on a regular grater, but it is better when the cheese is cut into plates. Then it melts throughout the dish, enveloping it in a beautiful cheese film.

This simple oven fish casserole recipe is all about herbs. As a rule, they take fresh dill from the garden and parsley. You can also take - basil, green onions, lettuce, etc. Chop the greens and half of the prepared olives with a knife, mix.

Add whole olives to the crushed green mass, as well as spices for fish, what you like, salt, pepper. Stir.
Fish fillets, if frozen - defrost, preferably without defrosting in the microwave.

On a note! It is best to let the frozen fish thaw in the refrigerator. This may take a while, so remove the fish fillets from the freezer and into the refrigerator to thaw overnight. Start cooking in the morning. If there is no time to defrost the product, then immerse the frozen fillet in cold water for a while.

Cut the fish into small pieces.
Take a baking dish, add a little oil. Spread it over the surface of the mold and start laying out the products in layers in the following order:

1. potatoes;
2. fish;
3. a mixture of greens;
4. half cream;
5. tomatoes;
6. cream (remainder).

Preheat the oven to 200 degrees, put a dish with a dish in it. We bake fish and vegetables in the oven for about half an hour. Depending on the amount of food taken and the type of fish, it may take 25 to 35 minutes to bake.

Delicious juicy fish with potatoes and vegetables in the oven is ready! Serve immediately after cooking, only cool slightly. Or cold.

Fish fillet baked in the oven in foil under mayonnaise and egg

Fish under a mayonnaise coat in the oven is cooked very quickly, and for its preparation you do not need anything except the fish itself (fillet), mayonnaise, eggs, cheese and onions. Take all these products at your discretion, and you will find out how tasty and quick to bake fish in this way right now.

Usually, for cooking fish with egg and mayonnaise, they take fillets of pangasius, telapia, salmon, cod or pollock. You can also bake sea fish in the oven: pink salmon, mackerel, salmon, catfish or other river fish: large carp, perch.

Each of these fish tastes differently and therefore it is recommended to experiment with different types of fish before finding your favorite recipe. So, how to make a delicious fish fillet baked in the oven.

Frozen fish is pre-thawed. Following the recommendations from the previous recipe. Rinse the fish fillet, dry it a little and cut into small pieces.

Attention! If there are bones, they must be removed before cooking.

Cover the baking dish with foil or oil.
Layer a layer of fish fillets, sprinkle with ground black pepper and salt a little (you can add any seasoning for baking fish in the sleeve).

In a bowl, beat 4 eggs (enough for 600-800 grams of fish fillets) with three tablespoons of mayonnaise or mayonnaise sauce. Add green onions or any greens to the sauce, if desired.

Fill the sauce with the fish, sprinkle with cheese grated on a coarse grater and put in preheated to 180 gr. oven for twenty minutes.

On a note! If you take more than a kilogram of fish fillets and one layer on a baking sheet or baking dish does not fit, you can stack the fish in several layers. In this case, do not forget to pour sauce over each layer. There is no need to add cheese between the fish layers, only the top layer is sprinkled with it.

After twenty minutes, check the readiness of the fish dish. If it's ready, let it cool for 10 minutes and can be served, garnished with chopped herbs on top.

Oven baked fish with tomatoes and cheese and sour cream

We take the following products for cooking:

• cod fillet (you can use any fish, including red) - 400-500 gr;
• 3 large tomatoes or 8-10 Cherry;
• sour cream (fat content not less than 20%) - 5-6 tablespoons;
• classic or grain mustard - one or one and a half tablespoons;
• hard cheese - 120 gr;
• spices, herbs and salt to taste.

How to deliciously bake fish in the oven with tomatoes and cheese, we tell you in steps:

The day before cooking, we defrost the fish in the refrigerator, wash it and clean it from the entrails, if you take whole carcasses.

If necessary, remove the bones from the thawed fish. For cooking, you only need fillets. I usually buy fillets fresh from the store and immediately use them for cooking.

We advise you to do the same. The thawed fish in the dish is no longer as juicy and tender as we would like, and sometimes, if it was not stored correctly, it disintegrates at all or has a not very pleasant smell. In addition, when gutting and removing bones, fish meat is usually damaged and the dish already becomes not so beautiful and appetizing.

We take a baking dish, put half of the fish cut into large pieces into it. The product should be cut large, and laid out randomly and so that the pieces are not too tight to each other.

On a note! Cooking fish in the oven according to the specified recipe can take place in two ways: in general form (on a baking sheet), in small portioned tins, in which the fish is subsequently served directly on the table.

Sprinkle the fish fillet with salt, spices, ground pepper (you can skip using it if the pepper is in the fish spices you bought).

On top of the fish seasoned with spices, put tomatoes cut into half rings, previously peeled from the skin.

Attention! If you take Cherry tomatoes, then it is enough to peel them and cut them in half or cut them into thick rings.

On top of the tomatoes is another layer of fish, it is again salted and seasoned with spices.
Sour cream and mustard are mixed in a separate bowl. If you get a very thick sauce, you can dilute it with a little milk or cream.

Put the grated cheese on the second layer of fish and fill it all with your sour cream sauce.
We heat the oven to 180 degrees, put our molds or one form in it, leave it to bake for 20 minutes without opening the oven. Once the cheese has melted and browned a little, cooking is over. You can take it out, decorate it with hot chopped herbs and you're done, bon appetit.

Recipe for baked fish with potatoes and garlic sauce

Cooking baked fish in this way will take about an hour. You can serve not only to the daily, but also to the festive table. It is tasty, satisfying, tender and turns out to be very beautiful.

Cooking products:

• fresh potatoes - 6-7 pieces.
• carrots - 1 piece.
• one onion
• garlic cloves - 2 or 3 (more or less can be).
• trout or any red fish - 700-800 grams (about 4-5 steaks).
• fat cream - 250 ml.
• flour - one spoon with a hill.
• butter - 50-70 gr.
• vegetable or olive oil - a couple of tablespoons.
• spices for fish (add to taste).

So, how delicious it is to bake fish and potatoes in the oven with mayonnaise and garlic sauce - a recipe with a photo in steps:

Defrost the fish, if necessary, rinse, cut into pieces.
Peel potatoes, carrots, onions, garlic.

Melt the butter in a saucepan, add finely chopped garlic to it, fry a little until the garlic aroma comes out.
Pour flour into a mixture of oil and garlic, fry all these products a little.

Pour the cream into a saucepan. Introduce them without stopping stirring the ingredients. The flour should completely dissolve in the cream, there should be no lumps.

Boil the creamy sauce until thick (should be the consistency of thick sour cream). As soon as this happens, add spices, salt, pepper to the sauce and add a couple of spoons (3 tablespoons can be, depending on the thickness of the sauce) of water, stir. Let the mixture boil, unplug. Set aside for 7-10 minutes, closing the lid.

Fry chopped onions and carrots in sunflower oil. Carrots are usually rubbed on a coarse grater or cut into thin strips, the onion is cut into quarters of rings. Take a baking sheet, coat it well with oil.

Spread out the first layer of potatoes, cut into loose rings. Pepper all this, salt, I often use a special seasoning for potatoes in this dish instead of salt and pepper. It turns out to be very aromatic.
Sprinkle the potatoes with butter on top.

Salt and pepper the parts of the fish fillet, put on the potatoes. Lay a layer of sautéed vegetables on top of the fish - carrots and onions.

Pour the garlic-cream sauce over the fish dish and place in the oven to bake.

Attention! Before placing fish and potatoes in the oven, preheat the oven to 200 degrees. A fish dish is cooked in the oven at this temperature for about forty minutes.

The finished baked fish is served in portions hot, but do not serve it right away in the heat of the heat, let it cool, otherwise you can burn your tongue and not taste the taste of the casserole. On top, usually sprinkle a fish dish with fresh dill, you can use fresh cherry tomatoes cut in half or any decorations you like.

Video: Recipe for tender fish baked in the oven with vegetables and cheese

The water resources of our planet contain enormous wealth, one of which is fish. It is a source of easily digestible protein, calcium, Omega 3 and Omega 6 fatty acids, vitamins, and minerals. Many scientists believe that eating this product contributes to longevity.

According to habitat conditions, it is divided into:

• sea ​​(pink salmon, chum salmon, flounder, cod, etc.);
• freshwater (pike perch, silver carp, carp, perch, etc.).

Which one should you choose? It's up to you to decide.

The river is low in calories, but contains many dangerous small seeds. It is not intended for long-term storage and transportation. The meat tastes like swamp mud, the smell of which is not to everyone's taste.

Saltwater fish is considered healthier, primarily due to its high iodine content. Its use will reduce cholesterol levels, strengthen the heart and bones.

It often happens that some members of the family live in rivers and lakes, and the rest in sea water (for example, trout). In the culinary traditions of different peoples, freshwater fish, as a rule, are prepared whole, using all parts of the carcass, and sea fish, choosing the best parts - fillets.

Below we have prepared recipes for delicious baked fish in the oven for you. You, in turn, can study them all and choose the one that suits you.

A step-by-step recipe for delicious baked pink salmon in the oven

Ingredients:

• 5-6 pink salmon steaks;
• 350-400 milliliters of low-fat cream;
• 3 heads of onions;
• 2 carrots;
• 1 bell pepper;
• 1 tablespoon of sunflower oil;
• a pinch of Provencal herbs seasoning;
• sea ​​salt to taste

Time for cooking, including pickling, is about 1 hour. Calorie content per one hundred gram portion is 120 kcal.

Work progress:

Oven baked cod fillet with potatoes

Ingredients:

• 0.6-0.8 kg of chilled cod fish fillets;
• 5-6 potato tubers;
• 50 grams of butter;
• 2 tablespoons of wheat flour;
• 1.5 cups of milk;
• a pinch of nutmeg;
• a pinch of ground black pepper;
• a bunch of fresh dill;
• 2 cloves of garlic;
• sea ​​salt to taste;
• vegetable fat for lubricating the mold;
• 100 grams of hard cheese (Russian, Poshekhonsky, etc.).

The duration of baking fish fillets with potatoes is about 30-40 minutes. Calories: There are 113 calories for one 100-gram serving of cod and potatoes.

Recipe step by step:

1. Peel the potato tubers well, remove the eyes, damage, wash. Cut the potatoes into 4 pieces and use a shredder to cut into thin chips;
2. Cut the cod fillet into small strips 6-8 cm wide. Put the potato pieces and cod fillets in a plate, salt, season with ground pepper, stir;
3. While the cod and potatoes are soaking, grease a high-sided baking sheet with vegetable fat to prevent the main course from burning;
4. Spread the potato chips over the bottom and edges of the baking sheet, top with the fish fillets;
5. Pass the cloves of garlic through the garlic and spread the resulting gruel over the cod;
6. Prepare the fill. Melt a piece of butter in a skillet over low heat. When it melts gently, stir in the flour. Fry for a couple of minutes and pour in the milk in a thin stream, continuing to stir. Add sea salt, pepper and nutmeg to the sauce;
7. Pour the fillet pieces and potato chips with the sauce and place in the preheated oven for half an hour;
8. Grate the cheese, wash the dill and chop finely. This is the base of your golden brown casserole;
9. 7-10 minutes before cooking, sprinkle the baked fish fillet with cheese and herbs and return to the oven.

Catfish with vegetables in a pot

By prescription, you must have in stock:

• 0.5-0.6 kg of catfish carcasses;
• 2-3 onions;
• 2-3 carrots;
• 2 sweet bell peppers;
• seasoning for fish;
• salt to taste;
• 2 tablespoons tomato paste
• 3 ripe tomatoes;
• 0.2-0.25 kg of cauliflower;
• 4 tablespoons olive oil
• a couple of sprigs of basil;
• a bunch of parsley.

Allocate 40-50 minutes for cooking. Calorie content at the exit: per 100 grams - 78 kcal.

Recipe for cooking baked sea fish with vegetables in the oven step by step:

1. Rinse part of the catfish carcass with water. You can immediately cut into portions, remove the bones;
2. Salt the catfish, season with spices and immediately place in oiled pots;
3. Divide the cauliflower into separate small inflorescences, boil in slightly salted water until 2/3 cooked. Drain the water, distribute the cooled cabbage in the pots;
4. Peel and chop the vegetables in any shape. Saute in a skillet in olive oil until soft, salt, add chopped tomatoes, tomato paste and simmer for another 5-8 minutes;
5. Season the pots with catfish with vegetables stewed in tomato sauce, sprinkle with chopped parsley and basil, add a little water if necessary and put in the oven for 20-25 minutes.
6. An ideal side dish for such a fish is boiled rice. Bon Appetit.

Lemonema (limonella) with cheese crust

Required products:

• 2-3 small limonella carcasses without a head;
• 2 pieces of turnip onions;
• 2 carrots;
• 1 young zucchini fruit;
• 1 chicken egg;
• 100 grams of low-fat sour cream (10%);
• 50 grams of grated cheese;
• spices for fish;
• 20 milliliters of vegetable oil;
• a bunch of parsley;
• salt to taste.

The total time for preparing the lemonema and baking is about 1 hour. The dish turns out to be dietary, only 77 kcal per 100 grams.

Progress of baking sea fish with cheese:

1. Wash the limonella carcasses, cut off the fins, remove the remnants of the entrails from the abdomen. Salt the fish, season with spices;
2. Cover the bottom of the mold with foil, grease with vegetable fat. Wash the zucchini fruit, cut off the bottom and stem and chop into thin circles. Line the bottom of the mold with them, spread the limonella on top;
3. Chop the carrots and onions into strips and sauté until golden brown, cool, put a thin coat on the limonella and zucchini;
4. Combine sour cream, chicken egg, chopped parsley in a bowl, salt, beat with a fork. Pour the resulting sauce over the limonella with vegetables;
5. Place the dish to bake in the preheated oven for 30 minutes. Watch the fish, add water if necessary. Sprinkle the grated cheese on the limonella 5-8 minutes before cooking.

Stuffed carp in the sleeve

The following products are required:

• 1 large carp;
• 0.2-0.3 kg of fresh mushrooms;
• 2 small carrots;
• a bunch of leeks;
• 1/2 cup buckwheat (kernel);
• 1 lemon;
• a pinch of thyme;
• a pinch of ground pepper;
• 20-30 grams of creamy spread;
• table salt to taste.

It will take you no more than 2 hours to prepare the dish. The calorie content of a portion of one hundred grams will be 102 kcal.

How to deliciously bake river fish in the oven:

1. It is better to acquire a river fish alive. If you cannot dare to the procedure of killing, then "asleep". Place the whole fish on the prepared table. Hold the head with one hand, with the other, armed with a sharp knife, begin to remove the scales from the fish, launching the blade under the scales, working from the tail to the head. Open the belly and remove all entrails, cut out the gills. Rinse the carp well under water. Feed the carcass with a mixture of salt, pepper and thyme (outside and inside), sprinkle with squeezed lemon juice;
2. Peel, wash and finely chop carrots, leeks and mushrooms;
3. Melt a piece of creamy spread in a frying pan and sauté carrots and leeks on it over low heat, after a while, add the mushrooms and fry together until tender;
4. While the roasting is being prepared and the carp are marinated, go in for buckwheat. Sort out buckwheat, rinse, boil;
5. Combine boiled cereals with roasting, salt, stir, cool;
6. Place the filling into the empty belly of the carp and tamp it down with your hand. Take a thread with a needle and sew up the skin on the carp's belly so that the filling does not fall out during the cooking process. Use the edge of a knife to make several injections into the sides of the carcass;
7. Put the carp in a baking bag (prick on top with a fork), add a little water, place in a baking sheet with high sides and send to the oven for 40-90 minutes (determined by the size of the carp);
8. Before serving, remove the thread from the skin on the abdomen, cut into portions.

Pike baked in foil

Required products:

• 2 pikes weighing up to a kilogram;
• 2 lemons;
• 1/2 jar pitted olives;
• salt, spices for fish;
• 4 tablespoons sour cream;
• 2 heads of turnip onions;
• vegetable fat for mold lubrication;
• a bunch of fresh herbs.

Time for preparing pikes and baking in foil - 1 hour. Low calorie content: per 100 grams - 80 kcal.

How to bake river fish pike in the oven:

1. Gut pike, clean, remove gills, fins;
2. Soak pike carcasses with freshly squeezed lemon juice, salt and spices;
3. Spread the foil on a baking dish, put peeled finely chopped onions on it as a pillow, spiced pikes on it. Place a few slices of lemon inside each;
4. In a bowl, combine sour cream and washed finely chopped greens. Brush prepared pikes with sour cream sauce;
5. Cut canned olives into slices and sprinkle with spicy fish carcasses;
6. From a single piece of foil, make a lid on a baking dish (cover with foil on top and tuck the edges);
7. Bake in a preheated oven for up to half an hour.

Bon Appetit!

Another baked fish recipe is in the next video.

Fish dishes are widely used in dietary and medical nutrition, they are valued for their high nutritional value, lower calorie content in comparison with many types of meat, the presence of essential fatty acids, the content of a huge amount of vitamins, especially of group B, and trace elements. In addition, the fish is easily digested, has a very good taste and has a beneficial effect on the nervous system, thanks to the complex of B vitamins.

Baked fish in the oven is not only a healthy food dish, but also extremely tasty. In addition, the fish is cooked quickly enough, which saves time - this is another plus of the product. In terms of protein and nutrient content, marine and river inhabitants may well compete with the best varieties of meat. For example, pike perch is superior to chicken in nutritional value, and carp is superior to beef.

The process of baking fish in the oven is as follows: the fish or its components are placed in a dish greased with a small amount of fat and placed in an oven preheated to 230-280 degrees. Especially tasty in the baked version are such types of fish as zuban, crucian carp, cod, notothenia, halibut, grenadier, bluefish, merou, sardine, sole, butterfish (butterfish), sea bass, mackerel.

You can bake the product with vegetables, especially potatoes, rice, cheese, milk, mushrooms, in foil using seasonings, mayonnaise, sour cream, flour, etc. It is not recommended to bake sea fish in breadcrumbs; it is better to use wheat flour for these purposes in combination with potato flour with a ratio of 4: 1.

Fish in the oven - preparing dishes

For a fish dish to be nutritious and tasty, first of all, you must follow a number of culinary rules. The quality of the resulting dish directly depends on the correct choice of dishes and kitchen utensils. It should be remembered that you can bake fish in the oven only in earthenware, black cast iron or enameled dishes.

It is not recommended to use other metal, aluminum pans, since they will give the fish a gray color during the baking process, significantly worsen the taste of the dish and will contribute to the destruction of many useful substances in it. It is preferable to choose a small baking tray.

Fish in the oven - preparing food

If you buy whole, uncut fish chilled from the store, there are a few things to consider. First, the fish should be fresh: with smooth shiny scales, evenly covered with mucus, the abdomen should not be swollen, the eyes of fresh fish are transparent, shiny and elastic. Secondly, the product must be sniffed before buying: the smell should not be sour and there should not be any extraneous shades in it, except for fish.

So, you have acquired the fish. Arriving home, peel it from the scales (if any) from the tail to the head, rinse and gut. Take out the insides carefully. When removing the gallbladder, be careful not to damage it. If it does burst, it's okay. It is enough to thoroughly rinse the fish in cold, always running water, and all the bitterness will come out. To cut off the tail, head, fins or not is a personal matter for everyone.

Next, rinse the fish, especially from the inside, brush with salt and follow according to a specific recipe. By the way, you can bake both whole fish and cut into pieces, in which case the time for cooking the dish is significantly reduced.

Recipe 1: Fish baked in foil in the oven

Foil - an excellent invention of mankind - protects food raw materials, like dishes, but has no negative sides. The foil does not oxidize, it is compact, lightweight, retains useful substances in the product, provides an unsurpassed aroma to a fish dish without any additional intervention. For this recipe, it will be advisable to use pink salmon meat.

Ingredients: one pink salmon, one lemon, a large head of onion, one carrot, 50 gr. drain. oils, any greens of your choice for decoration.

Cooking method:

1. Fish to clean, rinse. Cut the onion into half rings. Grate peeled carrots (preferably coarse). Cut the lemon, like the onion, into semicircular slices.

3. The fish should also be smeared with salt and pepper on the outside and inside, stuffed with fried vegetables, put 2-3 lemon wedges and sliced ​​butter little.

4. If the vegetables are left, they must be put in a prepared sheet of foil, and on top, put the stuffed fish and a couple of lemon slices (on the fish). Wrap the future dish well in foil, sealing the edges well (if one sheet is not enough, take another one), put it on a baking sheet and bake for an hour at 180 degrees.

Carefully free the finished fish from the foil, put in an oblong large dish and garnish with herbs. The food can be cut into portions and served.

Recipe 2: Fish and chips in the oven

For this recipe, we take a fish fillet, which we bake with potatoes in a tender milk sauce. This delicious and very healthy dish is perfect for a family dinner. According to the principle of the recipe, it is allowed to replace potatoes with other vegetables (for example, cauliflower) or bake the fish in a separate form.

Ingredients: fillet of medium-fat fish - 800 gr., 10 medium potatoes, 2 onions, ten percent fat sour cream - 250 gr., 300 ml of milk, grated cheese - 100 gr., 2 tbsp. l. premium flour, ketchup, salt, pepper at will and taste.

Cooking method:

1. Boil potatoes, but they should remain slightly undercooked, cool. Grate the onion on a medium grater, lightly fry on grow. oil, then add flour to the pan with onions, mix everything, hold on the stove for another couple of minutes.

2. Then add the onion with flour with sour cream and ketchup (2 tablespoons of ketchup is enough) and simmer, stirring, for another 2 minutes. Then pour milk, mix and boil again for a couple of minutes. Salt and pepper the resulting sauce.

3. Cut the potatoes into plastics, grease a baking sheet with oil, line the bottom with potatoes, and top with the fish pieces. Pour the cooked sauce over the potatoes with fish and put them in a preheated oven (up to 220 degrees). Bake for 40 minutes. without cover. Sprinkle grated cheese ten minutes before cooking.

The finished fish will be covered with a beautiful appetizing crust on top, and the inside will be soaked in milk sauce. Bon Appetit!

Recipe 3: Fish with vegetables in the oven

Fish is a very healthy product, vegetables are also valuable. They ideally complement and enhance each other's beneficial properties.

Ingredients: sea fish - 2 pcs., white cabbage - 1, 2 carrots, 2 onions, bell pepper - 1 pc., tomato (tomato paste), mushrooms, spices of your choice (for fish), mayonnaise, half a lemon, melted cheese - 2, herbs.

Cooking method:

1. Shred cabbage, carrots, onions and peppers; put everything in a frying pan. When the cabbage is soft, add the twisted tomato or pasta.

2. We cut the fish into pieces, which we salt, coat with mayonnaise with spices.

3. Grease a baking sheet with fat, lay out a layer of half the roast, then - the fish, sprinkle it with lemon juice, and put the remaining roast on top. We make a mesh of mayonnaise and send to the oven until cooked. Sprinkle grated cheese on the future dish 15 minutes before cooking.

Recipe 4: Fish in foil in the oven with lemon and mustard

Ingredients: a kilogram of fish, a bunch of parsley, a medium-sized onion, ground black pepper, tomato, fine salt, 50 g of mustard, lemon.

Cooking method

1. Wash the fish carcass thoroughly, if necessary, clean it from the scales. Cut off the head and tail, cut off the fins and take out the entrails. Rinse again and pat dry with a paper towel. Make several small cuts across the carcass to the ridge. Rub the carcass with salt and pepper, and leave it to infuse for about 20 minutes.

2. Wash the tomato, wipe it and cut it into thin slices. Cut the peeled onion into half rings. Cut the lemon in half and cut one half into thin circles.

3. Cover the mold with foil and place the prepared fish on it. Place a slice of tomato and lemon in each cut.

4. Squeeze the juice out of the second half of the lemon. Mix it with mustard. Grease the fish on both sides with the resulting sauce.

5. Place the remaining tomatoes and onions in the belly. You can use onions on top. Wrap the carcass in foil. Put the mold in the oven for half an hour. Bake at 200 degrees. Open the foil a few minutes before cooking to brown the fish.

Recipe 5: Fish in foil in the oven under a vegetable fur coat

Ingredients: six pieces of fish fillets (200 g each), vegetable oil, four medium carrots, seasoning for fish, two large onions, finely ground salt, 200 g of cheese, 70 g of mayonnaise.

Cooking method

1. If you are using frozen fish, thaw it by placing it in cool water. Rinse defrosted pieces of fish fillets and soak with a napkin. Season each piece with pepper and salt on both sides. Leave it on for a while to soak the fish with the spices.

2. Peel and wash the vegetables. Use a blender to chop the carrots and onions. Place a skillet on the stove and heat the oil in it. Transfer the onions to a skillet and fry until translucent. Then add carrots to it. Fry the vegetables until the carrots are soft. Cool the frying.

3. For each piece of fish, make a kind of plate with sides out of foil. Place the fish in the foil.

4. Add mayonnaise to vegetable fry and stir until smooth.

5. Spread the vegetable mixture on the fish in an even layer. Grate the cheese coarsely and sprinkle over the fish. Place the fish pan in the oven for forty minutes. Bake at 175 degrees. Serve without removing from the foil.

Recipe 6: Fish in foil in the oven in sour cream and soy marinade

Ingredients: 300 g of any non-bony fish, fresh herbs, 50 ml of soy sauce, a pinch of caraway seeds, 50 ml of sour cream, a pinch of ground chili, 50 g of sour cream, 30 g of olive oil, Art. a spoonful of grated ginger, two cloves of garlic.

Cooking method

1. Clean the fish carcass from the scales, cut off the head and tail. Make an incision along the ridge. Separate the fillets from the bones. Cut the fish into small portions.

2. In a separate cup, combine the sour cream with the grated ginger root. Squeeze the peeled garlic through the garlic press. Add olive oil and season with cumin seeds and chili. Pour in the soy sauce. Stir the marinade thoroughly until smooth.

3. Dip each piece of fish in the marinade and leave it for at least half an hour to marinate the fish well.

4. Line a baking sheet with double-folded foil. Place the pieces of fish on it. Cover the top with the same layer of foil and wrap the edges well. Put in an oven preheated to 200 degrees. Bake the fish for about 20 minutes. Remove the finished fish from the oven, remove the top layer of foil and sprinkle it with finely chopped herbs.

To prevent the dishes from “clogging up” with a fishy smell during baking, cover the baking sheet with a sheet of foil, you can also grease it with vinegar or lemon juice before cooking, and then simply rinse it in water. Rub with lemon peel or coffee grounds to remove odor from your hands.

Fish in the oven is usually baked in a baking sheet or skillet. The dishes must be completely filled with garnish and fish, otherwise the moisture will quickly evaporate during baking and the product will be dry.

Fish is a perishable product that must be stored properly, separate from the rest of the ingredients. The wrong storage regime will greatly affect the quality of future fish dishes.

And the last tip: it is best to bake fish just before a meal and serve immediately. Cooled baked fish in the oven loses its unique taste over time.

In the oven? This is a great idea. We offer you several recipes suitable for both everyday life and holidays. Choose any of the options and start creating a culinary masterpiece.

Have you decided to cook a delicious and healthy lunch for your household? Then please them with a baked fish. It can be served with a side dish or fresh vegetables.

We go to the store for fish. You need to choose it carefully. After all, some types of fish are not suitable for baking. What should you pay attention to? If you want to buy a fresh, uncut fish, be sure to do a visual inspection. A swollen or deformed abdomen indicates spoiled food. Fresh fish has shiny, smooth scales. An unpleasant smell does not come from it. And the eyes of a fresh fish are always transparent. Keep this in mind.

What is the best fish to bake in the oven? It's up to you to decide. It all depends on the taste preferences of your kids and your husband. We offer simple recipes for pike perch, pike, crucian carp and perch. These types of fish are always on store shelves. Therefore, there will be no problems with their purchase.

We bake carp in sour cream

List of products (based on 4 servings):

• 6 potatoes;
• 350 g sour cream;
• 600 g of river carp;
• 2 tbsp. wheat flour;
• spices;
• vegetable oil - 5 tbsp. l .;
• one onion;
• butter.

How are crucian carp cooked in the oven with sour cream:

1. We wash the potatoes. Place in a saucepan, fill with hot water. Salt and cook until soft. Then we drain the liquid. Cool and dry the potatoes. Remove the peel and cut the pulp into slices.
2. Put a piece of butter in the pan and pour in the indicated amount of vegetable oil. Fry the potatoes until golden brown.
3. We clean the carp. Cut off the heads and remove the insides. We wash the fish inside and out. We spread the carp on a paper towel. Then pepper and salt them. We leave for 5-7 minutes.
4. To make a delicious fish, you need to roll it in breading flour. We heat the pan. Fry crucian carp in a mixture of vegetable and butter.
5. Remove the husk from the onion. Cut the pulp into half rings and fry in a separate frying pan. Stir with a special spatula.
6. Put the fried fish in the middle of the refractory mold. Distribute the potato pieces in a circle. Sprinkle onion on top of the dish.
7. Dilute sour cream with water. Salt. Pour the fish and potatoes with the resulting mixture. You can sprinkle with chopped herbs and spices.
8. How much fish to cook in the oven? Just 20 minutes at 270 ° C. Serve with a light salad or fresh vegetables.

Ingredients:

• 100 g of crab meat;
• a sprig of celery;
• large;
• green onions;
• 100-160 g of shrimp;
• garlic - 2 cloves;
• 5-6 st. l. bread crumbs;
• butter;
• spices.

Perch in the oven in foil is prepared like this:

1. First you need to melt butter (2 tablespoons) in a frying pan. Pour bread crumbs there. Simmer the mixture on a high heat. Stir the ingredients constantly. As soon as the crackers are golden brown, turn off the heat and transfer them to a bowl.
2. Melt the butter in the pan again. But now 1 tbsp. l. Add chopped garlic, chives and celery, bowl crackers, crab meat, spices and boiled shrimp. We simmer these ingredients for 5-10 minutes. We mix. We remove from the stove.
3. Take aluminum foil and cut a rectangular piece. The perch must be washed and dried. Place the filling in the fish. We wrap the edges of the foil, "wrapping" the dish. How much fish to cook in the oven? 20-25 minutes will be enough.

Pike baked in mayonnaise

Product set:

How whole pike is baked in the oven:

1. We clean the fish from scales and entrails. The gills also need to be removed.
2. Add vinegar (2 tablespoons per liter) to a bowl of water. We put the pike. We leave it for an hour. This procedure will help eliminate the sludge odor.
3. We rinse the fish with tap water, and then put it on a paper towel.
4. with mayonnaise should be fragrant. For this we use various spices and seasonings. We rub the carcass with them.
5. Sprinkle the pike with lemon juice and grease with mayonnaise. All this is best done on a plate. We put 2-3 lemon slices inside the fish. We leave in this form for 40-60 minutes.
6. It remains to grease the pike with oil, wrap in foil and send to the oven. Roasting time - 40 minutes (at 200 ° C). During this time, the fish should be covered with a golden brown crust.
7. 10-15 minutes before cooking, you need to get the pike, open the foil and send the form back to the oven. But now we turn it down to 150 ° C. The result is a fragrant and tasty fish. It can be served hot or cold. Decorate the dish with chopped herbs, lemon wedges and olive halves. We wish you bon appetite!

Baked pike perch in the sleeve

Ingredients:

Preparation:

We clean the pike perch by removing the insides. Cut the fish into portioned pieces. Sprinkle with juice squeezed out of half a lemon. Now you need to salt and pepper the carcass, sprinkle it with seasoning. We take the baking sleeve. We put pike perch in it. Sprinkle with onion rings, lemon circles and chopped dill on top. We put the butter. We close the sleeve on the sides. We send to the oven. We bake for half an hour (at 200 ° C). Serve hot.

Fish and chips in milk sauce

Products:

• 100 g of hard cheese;
• potatoes - 6-8 pieces;
• 800 g lean fish;
• two onions;
• 250 ml sour cream (10% fat);
• ketchup;
• flour - 2 tbsp. l;
• 300 ml of milk;
• spices.

Practical part:

1. We clean the potatoes, rinse and boil until half cooked.
2. We remove the husks from the bulbs, chop the pulp. Fry in a pan using oil. Add wheat flour, ketchup and sour cream to the onion. We mix. Simmer for 2 minutes.
3. Cut the undercooked potatoes into slices. We spread it on a baking sheet, the bottom of which is oiled. The next layer is fish pieces. Fill with sauce made from ketchup, sour cream, flour and onions.
4. Preheat the oven to 220 ° C. Place the fish and potato mold in it. We timed 40 minutes. This is how much time is needed to prepare this delicious and aromatic dish. 10 minutes before the end of the baking process, sprinkle the fish with grated cheese. Thanks to this, the dish will acquire an appetizing golden brown crust. An excellent addition to it would be a seafood salad.

Oven cooking time

The optimum temperature is 180-200 ° C. Lemon juice, spices and vegetables are added in different proportions and at different stages of cooking. These factors need to be considered when determining when to bake fish.

Fillets are prepared the fastest. Fish weighing up to 500 g are baked for 15-20 minutes. If we are talking about halibut fillets, then it should be kept in the oven for half an hour. Kiss in the sleeve at 180 ° C for 40 minutes.

Carcasses up to 1 kg are placed in foil. The baking time is 30 minutes. If the fish weighs more, then it takes longer to cook. This point must be taken into account.

You can decide for yourself, But in terms of its preparation, you should heed the recommendations of professional chefs.

Here are some tips for novice housewives:

1. Surely you want the fish to be juicy, not dry. In this regard, it must be cooked on a baking sheet or in a deep frying pan. The dishes should be filled with fish and other ingredients. Thin layers are not allowed. Otherwise, the moisture will quickly evaporate, which means that the dish will turn out to be not so tasty and juicy.
2. Cover the baking dish with foil in advance. Lubricate it with vinegar or lemon juice. This measure will prevent the fish from burning. And the dishes after baking are easier to wash.
3. It is better to cook fish dishes in the oven just before the arrival of guests and serve them on the table "in the heat of the heat". Chilled food loses its unique taste.
4. Do not defrost fish before baking. After all, this process will negatively affect the taste of the future dish.

Food preparation

First you need to buy fish (peeled or with entrails - not so important). The main thing is that the product is fresh. We clean the fish just before cooking it. The scales are removed in the direction from the tail to the head. After that, we steam the abdomen and remove the insides. We act very carefully so that the gallbladder does not burst. If this could not be avoided, then you must thoroughly rinse the inside of the carcass with running water.

Foil use

Some housewives put the fish and the rest of the ingredients directly on the baking sheet. But this is a big mistake. After all, after 10 minutes, the food begins to burn. To avoid this, foil should be used. Being in it, the fish will retain all the nutritional properties and taste.

We offer you a very simple recipe. We take lemon, pink salmon, herbs, onion, carrot and a piece of butter. We clean and rinse the fish. Cut the lemon and onion into half rings. Grind the carrots. Preheat the pan. Fry carrots and onions on it using oil. Vegetables can be salted. Rub the pink salmon with pepper and spices. We put fried vegetables in the abdomen. We put a couple of lemon slices and a piece of butter there. We direct the pink salmon into a mold, the bottom of which is covered with foil. We wrap the dish well. We bake for 1 hour. After that, we take out the form, open the foil and send it to the oven for another 10 minutes.

Conclusion

Now you know which fish is best to bake in the oven. We have offered recipes that have a simple cooking technique and are cost-effective in terms of time. You can experiment with different ingredients by creating your own dish variations. All that remains is to wish you culinary success, which your children and spouse will certainly appreciate.

Fish dishes are widely known for their medicinal properties and special taste. There is hardly a person who does not like seafood. Seafood is well absorbed and rich in beneficial fatty acids, vitamins and trace elements. Fish has become an indispensable part of the medical menu, as it helps to normalize the functions of the thyroid gland and has a positive effect on the cardiovascular system.

Regular consumption of the sea product helps to lower cholesterol levels, improve sleep and memory, strengthen vision and central nervous system function, and reduce irritability. Fish forms the basis of dietary nutrition, due to its low calorie content and a positive effect on metabolism, it is ideal for lunch and dinner, various vegetables and other products are combined with it.

There are a lot of cooking options available, but the fastest, which allows you to preserve the taste and nutrients, is baking in the oven.

How to choose the right fish in the store

You can purchase fish frozen, chilled, whole or in portions.

When buying chilled, pay attention to the following:

• The degree of freshness.
• The presence of shiny and even scales.
• Absence of a swollen abdomen and cloudy eyes.
• Smell without harsh fragrances and shades.
• The fillet is elastic, easily regains its shape after pressing with a finger.
• The color of the fish carcass is from white to dark red, depending on the species.

What fish is better to bake in the oven

Fatter varieties are suitable for baking. Such meat turns out to be juicy and tender, does not dry out. Salmon and trout are ideal choices that do not require additional sauces and marinades.

Also suitable for cooking in the oven are bream and carp, tilapia, carp and sole. Flounder, sea bass, mackerel are medium-fat varieties, and pollock, perch and cod are low-fat varieties.

Brush defrosted fish with oil to add juiciness to the finished dish.

It is better to bake sea fish in the form of a steak or fillet, and river fish whole. Ideal spices are lemon juice, pepper, ginger, coriander, nutmeg, dried herbs. Gourmets will appreciate the wine marinade, as well as balsamic sauce and wine vinegar.

How much and at what temperature to cook

Roasting time depends on the type of fish and the cooking method. The oven temperature must not exceed 200 ° C.

The standard cooking time for a whole carcass is 30 minutes, for a treat on a baking sheet - 35 minutes, in a sleeve or foil - 25 minutes.

It is also worth considering the size and weight of the ingredients. If the weight of the carcass is not more than 300 g, the baking time will be 20 minutes. With a weight of 300-500 g, it will take at least half an hour, and with a weight of 1-1.5 kg - from 45 minutes to an hour.

By making a puncture and pressing on the abdomen, you can determine if the fish is baked. The release of a clear liquid is a sign of readiness. If the fluid is cloudy and bloody, more time is needed.

The best fish recipes in foil

Whole pink salmon with vegetables

A simple and quick recipe for cooking at home, helps to preserve useful properties, and makes the finished meat aromatic and juicy.

Ingredients

Servings: 8

• whole pink salmon 1 PC
• lemon 1 PC
• onion 1 PC
• carrot 1 PC
• butter 20 g
• greens for decoration
• salt, pepper to taste

Per serving

Calories: 129 kcal

Proteins: 13.2 g

Fats: 7.4 g

Carbohydrates: 2.2 g

30 minutes. Video Recipe Print

Peel and wash the pink salmon. Cut the lemon and onion into half rings, grate the carrots.

Fry onions with carrots in oil.

Fill the carcass, grated with salt and pepper, with carrot and onion filling, lemon wedges and pieces of butter.

Wrap the resulting blank in foil, carefully seal the edges, put on a baking sheet and cook at 180 degrees for 20-30 minutes.

Remove the foil, garnish with herbs and serve.

Mackerel with potatoes and spices

Different variations of vegetables and spices bring something new every time, and the fish remains delicious even when cold.

Ingredients:

• Mackerel.
• Carrot.
• A couple of potatoes.
• Pepper.
• Salt.
• Basil.
• Coriander.
• Tarragon.
• Vegetable oil.

How to cook:

1. Wash mackerel, peel, grate with spices.
2. Cut the peeled carrots and potatoes into slices, and cut the onion into half rings.
3. Line a baking sheet with foil and grease with oil.
4. Put the fish stuffed with onions on a layer of carrots and potatoes.
5. Wrap in foil and place in the oven for no more than 40 minutes.

Video preparation

The most popular baking recipes

Fillet with potatoes and vegetables

This recipe and its variations are familiar to every housewife. Below is the basic recipe.

Ingredients:

• One kilogram of fish fillet.
• One kilogram of potatoes.
• Two, three tomatoes.
• Cheese - 200 g.
• Sour cream (mayonnaise).
• Salt, pepper, fish seasoning.

Preparation:

1. Cut the fish fillet, add seasoning, a little salt, pepper and leave for a while.
2. Cut the peeled potatoes into thin plastics, add salt and pepper, mix.
3. Cut the tomatoes in the same way as potatoes.
4. Grease a baking sheet or baking dish with vegetable oil.
5. Put half of the chopped potatoes on the bottom, then fillet pieces and lightly salted tomato slices.
6. The next layer is the remaining potatoes, which are greased with sour cream or mayonnaise.
7. Sprinkle with grated cheese on top and cover with a sheet of foil.
8. Leave in the oven for half an hour.
9. Remove the foil and wait another 10-15 minutes to get a golden brown cheese crust.

Divide the finished dish into portions, add herbs and serve.

• For extra juiciness, marinate the fish for half an hour.
• Use a sauce that will keep the meat from drying out and give it a delicious crust.
• To protect dishes from unpleasant odors, cover the baking sheet with foil or rub with lemon juice (vinegar).
• Lemon zest and coffee grounds can help remove fish smell from your hands.
• Fill the baking dish completely with fish and garnish so that moisture does not evaporate quickly and the fillets do not dry out.
• Cook shortly before serving, otherwise, over time, cooling down, the fish will lose some of the flavor.

Oven baking is one of the best options for preparing daily and holiday meals. During cooking, you do not need to constantly be near the stove and monitor the process, turning each piece over. The result is the perfectly preserved integrity and shape of the finished treat. When using foil, the fish does not burn, does not lose the aromas of spices, herbs, spices and vegetables.

Surprise and delight loved ones with delicious and original dishes!