How to cook delicious fish? The best fish recipes. Fish dishes in the oven for any occasion Recipe for cooking sea fish

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The recipe is basic for preparing almost any sea fish, it can be modified by adding seafood at your discretion.

A special feature of this method is the relative speed of execution of “Poisson du mer”.

Sea fish in Norman style

Ingredients for the Normandy style sea fish recipe

For 6 servings:

sea fish fillet – 1800 g;
shallots – 400 g;
carrots – 200 g;
mushrooms – 800 g;
Calvados -150 ml;
cream - 340 g;
olive oil – 50 ml;
milk – 50 ml;
butter - 160 g;
greens – 30 g;
salt and pepper to taste.

Instructions for preparing the Normandy style sea fish recipe:

Dip the cleaned fish fillet in Calvados for 10 minutes, remove and lightly pepper with white pepper and add salt. Place a “platform” of chopped shallots, carrots, and fennel sprigs on a baking sheet with high edges. Drizzle with lemon juice and olive oil.
Place the fish fillet on top, covering it with a “snow-white coat” of whipped salted cream. Pour the remaining Calvados onto the onions and carrots on the sides of the baking sheet.
The oven should be preheated to 200 degrees, the fish will be baked for 30 minutes.
While baking the fish, you can cook the mushrooms by poaching them in butter with the addition of milk. After 15 minutes, the mushrooms are ready, they should be removed into a separate bowl, lightly add the butter sauce in which they simmered. Cover with a lid and keep warm.
Remove the fillet from the baking sheet and place it on a warmed platter, leaving room for the mushroom garnish. If desired, arrange mushrooms, onions and carrots between the fillets, sprinkle with fresh parsley or fennel. It is advisable to cover the dish with a lid so that the fillet does not cool down. Serve warm, garnish with boiled potatoes or green peas.
Alternatively, rub the vegetables baked in the oven along with the fillet through a sieve and stir into the mushroom sauce. The fish juice formed in the pan can also be added to the sauce for a piquant taste.
It is served with croutons or potato croquettes if boiled potatoes are not included in the side dish.

Baked sea bass with vegetables

Having found a recipe for sea bass in the oven baked with vegetables on a card from some culinary magazine, I didn’t even expect that it would turn out so tasty! The aroma and taste of sour cream sauce with white wine, stewed vegetables and seasonings combine wonderfully with each other, merging into an exquisite symphony. The dish is worthy of a restaurant! Tender fillet with orange carrots and green peas looks appetizing and tastes amazing.

Ingredients:

6 sea bass fillets;
1 carrot;
1 large onion;
100 g green peas (fresh or frozen);
50 g butter;
100 ml sour cream;
100 ml white wine;
200 ml water (1 glass);
1 yolk;
1 tablespoon lemon juice;
1 teaspoon sea salt (or to taste);
¼ teaspoon white pepper.

Water can be replaced with broth; white pepper - ground black, butter - vegetable oil, and do not use wine. But in this case the taste will be different! It is the light aroma of wine and creamy taste that distinguishes this dish from a simple fillet with vegetables in the oven. White pepper has a more delicate taste.

Recipe for sea bass with vegetables:

Rinse the fillet, dry it with a paper towel, add salt and pepper with half the spices, and sprinkle with lemon juice.
Peel the onions and carrots, wash them, chop the onion finely, and grate the carrots on a coarse grater.
Melt half the butter in a frying pan (it’s convenient to use a cast iron pan, one that can then be put in the oven). Fry the onion in melted butter, stirring, for 2 minutes.
Then add grated carrots and peas. Fry for another minute or two.
Place the fillets in the pan with the vegetables. You can transfer it into a baking dish (solid) at this stage. Pour in 100 ml of water and 50 ml of white wine (I used old champagne that was left over from the New Year celebrations). Add pieces of remaining butter. Cover with foil.
Place in the oven and bake at 200C for 20-25 minutes.
Mix the yolk with sour cream.
In the meantime, heat the rest of the wine mixed with water in a cast iron (50 and 100 ml, respectively). Remove from heat as soon as it begins to boil, and pour into the sour cream-yolk mixture in a thin stream.
Remove the frying pan from the oven and pour the sauce evenly over the fish and vegetables using a spoon. Place in the oven for another 5 minutes, no longer covering with foil.
What aromas waft through the kitchen!.. Sea bass with vegetables is a very tasty dish, and most importantly, much more dietary and healthier than fried fish. You can serve potatoes or rice as a side dish.

Sea fish fillet with potatoes in pots

Ingredients:

500 g sea fish fillet (pollock, hake);
3-4 potatoes;
1 carrot;
1 onion;
2 salted or pickled cucumbers;
2 tablespoons of tomato paste;
1 glass of water;
30 g butter (can be replaced with vegetable oil);
Salt, black and red ground pepper.

How to cook fish in a pot with potatoes:

Finely chop the onion and fry lightly in oil.
Grate the carrots on a coarse grater and fry them with onions.
Peel the potatoes and cut into thin slices.
Thaw the fish fillet and cut into small pieces.
Now we put the ingredients in pots: carrots and onions; potato slices; diced pickles; fish fillet.
Then add a spoonful of tomato to the pots and pour in half a glass of water. Don't forget to add salt, taking into account the fact that cucumbers are pickled! It will also be delicious if you add a little black and red pepper.
Place the fish in the pots in the oven and cook for 45 minutes. Then carefully take out and put 1 tablespoon of sour cream or cream into the pots.
We also sprinkle with green onions or dill, cover the pots with lids and put them back in the oven, which you can now turn off - the dish will arrive in hot pots.
Fish and chips in pots is a great alternative to familiar recipes such as hake in foil. And if you prepare the dish without potatoes, it can be served as a gravy for various side dishes.

Tuna baked with lemon

Ingredients:

1 fresh frozen tuna;
Salt, ground pepper or a mixture of peppers - to taste;
Lemon juice from 0.5 lemon;
Vegetable oil - 0.5 tablespoon.

How to cook tuna in its own juice:

Clean and wash the fish, dry it with a napkin and place it on a sheet of baking foil greased with vegetable oil, so that the shiny side of the foil is on the outside and the matte side on the inside.
Rub the fish with spices outside and inside. I took table salt and ground black pepper. A more refined option is sea salt and a mixture of peppers.
Sprinkle tuna with lemon juice and wrap in foil.
Place on a baking sheet or in a mold, pour a little water on the bottom, and bake in the oven at 180C for 40-50 minutes, depending on the size of the fish.
Serve baked tuna with a side dish of boiled rice, fresh or baked vegetables, salad or potatoes.

Baked pink salmon in a sleeve with potatoes

Ingredients:

Fresh frozen pink salmon – 1 piece;
Potatoes – 8-10 pieces;
Carrots – 1-2 pieces;
Onion – 1 piece;
Salt, ground black pepper to your taste, lemon juice - optional.

How to cook pink salmon in the sleeve:

Lightly scrape the fish - pink salmon usually have few scales - and rinse under the tap. Rub it with salt and put it in the sleeve - cut off enough of the sleeve so that there are 20 centimeters of free ends left at the edges. This is necessary so that later you can tie the sleeve.
Peel and wash the vegetables. Cut the potatoes into slices, as if for a roast; carrots - in circles, and some can be coarsely grated; cut the onion into half rings.
Mix everything, salt and pepper.
Place the vegetable mixture in the sleeve, around the pink salmon, and tie the ends of the sleeve tightly, releasing the air from it.
Place the sleeve on a baking sheet or in a mold and put it in the oven.
Bake pink salmon with potatoes for an hour at 200C.
Serve warm, immediately after cooking. By the way, food in the sleeve retains heat for a long time - very convenient if you prepare a dish before the whole family gathers at the table.

Baked pink salmon with potatoes is not the only option for cooking red fish in the oven. A nice saleswoman in a fish store told me that pink salmon can be baked in foil or on a baking sheet, with cheese or lemon... So let's experiment - cook with fire! And I will definitely share all the new recipes for the oven with you. So come on in!

The fact that somewhere in the world there are people who don’t like fish, I can only explain by a coincidence of circumstances - let’s say, in childhood they were forced to eat disgusting frozen fish with mayonnaise, and there was no one nearby who would explain that the fish itself is not than not to blame. Give such a person a taste of really good, deliciously cooked fish - and that’s it, you won’t be able to pull him away by the ears. Everyone says that fish is healthy, but for me, first of all, it is a delicious product from which you can prepare so many wonderful dishes. Although it is also healthy, it is not for nothing that doctors strongly recommend eating fish dishes several times a week.

The next collection includes ten of the best recipes for fish dishes. Does this mean that other fish dishes are not as good? By no means, properly cooked fish is always good in any form, it is no coincidence that it is among my absolute favorites: take any fish, your favorite herbs, and a wonderful dinner is ready. In the same collection you will find other of my favorite fish recipes, and if among them there are no ones that you like, be sure to tell us about it in the comments.

They say that owners of expensive restaurants sometimes ask candidates for the position of new chef to cook something very simple, like an omelet. And it is no coincidence: the simplest things usually turn out to be the most difficult. For example, fried cod. It would seem that what could be simpler than just frying cod in a frying pan? In theory, nothing, but in practice, it will fall apart for one person, and dry out for another, so people swear by cooking fried cod, it’s better in the oven, in parchment or something else. Meanwhile, properly cooked fried cod is very tasty in itself, and a delicious sauce for it is prepared in the same frying pan without interruption from the process, and the texture of such cod turns out just right: still juicy, but already dense, easily separated into pieces. If you think cod is a so-so fish, give it another chance!

To tell the truth, I don’t really like stewed or boiled fish, but for this fish in tomato sauce I’m ready to make an exception every day. There is everything here - the bright, summery, rich taste of tomatoes, and the aromatic, thick sauce with the taste of the sea, and fish, the meat of which falls off the bones. A similar dish is sometimes prepared by fishermen all over the Mediterranean, sending in that part of the catch that could not be sold, but you and I can take any fish - even inexpensive cod, even overseas sea bass, even the usual and familiar pike perch. I am sure that carp in this form will also appeal to those who love this fish. The choice is yours!

I absolutely cannot go to RuNet. For example, yesterday, out of some fright, I decided to look for a recipe for making chum salmon, and this unfortunate fish, tortured with mayonnaise, foil and cremated in the oven until completely unrecognizable, still stands before my eyes. It is clear that the only purpose of these tricks is to cook chum salmon so that it turns out juicy, but these would-be cooks also teach others, and there is no one to stop them. Well, your humble servant will again have to put this heavy burden on his shoulders.

Julia Child's culinary career, as the film “Julie and Julia” recently showed us, began when she was served fried fish with just such a sauce in one of the restaurants in Rouen. Like everything ingenious, beurre blanc (“white butter” in French) sauce is very simple and goes well with any fish. In its homeland, in the Loire Valley, pike is served with this sauce - and the merit of the sauce is not so small that the rather bony and not very refined fish becomes a welcome guest on the French table.

Mackerel is an extremely fatty fish, but unlike meat, the fat in fish is very healthy: omega-3 acids and all that. Plus, being an oily fish, mackerel really benefits from being grilled, and a grilled mackerel fillet is a real step up in terms of presentation. This is especially important if someone in your household is averse to eating fish because of the bones. Doctors advise including at least two servings of fatty fish per week in your diet so that your body receives a noticeable boost of vigor and health, and this simple recipe will help you make your menu not only healthy, but also tasty.

This Swedish version of the familiar salted salmon has its roots in ancient times. In those harsh times, the Swedes and other Scandinavians not only salted fish, but also buried it, often for several months, to preserve it for the winter. Actually, the modern name “gravlax” comes precisely from the Swedish gravad lax - “buried salmon” - although it is sometimes difficult for even modern Swedes to believe this. Nowadays, of course, no one bury salmon anymore (although surströmming, fermented herring, is still very popular), but from the proximity with dill and vodka (mandatory ingredients!) and beets (optional, but desirable) it acquires a spicy taste and extremely interesting coloring.

Today we will cook marinated fish with you. The fish is whitefish, a freshwater relative of salmon, which, after salting or marinating, turns into a real delicacy. What to do if you don’t have Lake Ladoga nearby, where seven breeds of this wonderful fish are found? It's okay, take any other one - pike perch, catfish, silver carp... In a word, if you like the fish in its usual form, then you will like it marinated.

Lemon and thyme are best friends, and this duet works wonders with fish. For the first time I had the opportunity to try, frankly speaking, not the most frequent guest on our shelves: the British call this fish John Dory, the Italians and French - St. Peter's fish, and here we call it sunfish. On its side there is a dark spot, according to legend - the fingerprint of the Holy Apostle Peter, who, as is known, was a fisherman (however, the sunfish is not found in the Sea of Galilee, but who cares?). Solnechnik has quite dense meat and tastes somewhat like halibut. Need I say that with lemon and thyme you can cook any fish at all - be it sea or river, with white meat or red?..

I have been dreaming about tuna tartare for more than two months, from the very day I tried it in one of the fashionable places in Alicante. The service in that establishment was disgusting, the prices were frightening, people were crowding at the entrance, the bartenders in the center of the room were mixing various versions of gin and tonics, but the tuna tartare was beyond praise. Large pieces of supple and juicy fish meat in a light dressing with an Asian twist sank into the soul for a long time. I haven’t seen fresh Mediterranean tuna here, and you can’t buy anything else right away, but as soon as I had a piece of rich pink fillet in my hands, I immediately remembered the tartare. After all, this is, in fact, the best thing that can happen to tuna.

More often, fish is fried or baked, but boiled fish is not only tasty, but also retains more benefits.

The main thing is to prepare this dish correctly.

You can cook fish in milk, vegetable broth or a small amount of water.

How to cook fish - basic cooking principles

You can cook almost any fish, but it is better not to cook fish that is too small in this way. Boiled fish in one piece turns out to be especially tasty, as it turns out juicier and tastier.

Fillet or gutted fish are cut into portions at right angles. A transverse cut is made on the skin so that the pieces do not become deformed during the cooking process. Boil fillets and fish cut into pieces in a small amount of water. It is enough if the liquid only covers the fish.

Large fish are completely filled with cold, slightly salted water, so it will gradually warm up along with the liquid. If you are cooking smaller fish, pour hot water over it so that it cooks quickly.

Sea fish is boiled by adding bay leaves, herbs, vegetables, peppercorns and salt to the water. Onions and roots are peeled and cut into small pieces. The fish will turn out tastier and will not be so overcooked if you add lemon juice or a little vinegar to the spicy broth.

Noble varieties of fish are cooked with the addition of wine, lemon juice, fresh mushrooms, etc. During the cooking process, do not allow the broth to boil intensely. To determine the readiness of the fish, pierce it in the thickest part with a fork. It should fit freely into the meat. Do not remove boiled fish from the broth before serving, as it will dry out quickly.

Tomato or white sauce is prepared based on fish broth. Boiled fish can be served either hot or cold. Serve hot with a side dish, and cold with pickled vegetables or green salad.

You can also steam the fish. A slow cooker or steamer is ideal for this.

How long to cook fish

Fish does not require long-term heat treatment, otherwise it may become tough and lose its attractive appearance and taste.

How long to cook fish depends on the size and type:

Boil smelt for 5 minutes;

Sturgeon, cut into portions – an hour;

Mackerel and pollock – ten minutes;

Whole carp – 45 minutes, cut into pieces – half an hour;

Capelin and catfish – ten minutes;

Hake – 35 minutes;

Trout, pink salmon and pike perch – a quarter of an hour;

Salmon – half an hour;

Herring, sterlet, cod and flounder – 20 minutes;

Shuku – 25 minutes.

Now you know how long to cook the fish, and readiness can be determined by the fins. They should move freely from the carcass.

Recipe 1. How to cook fish

Ingredients

tilapia or flounder fillet;

drinking water;

ground black pepper;

vinegar or lemon;

carrot;

bulb.

Cooking method

1. Wash the fish fillet under the tap and place it in a saucepan. Fill with cold water until it completely covers the fish.

2. Add about a teaspoon of salt and a tablespoon of lemon juice. Place the pan with the fish over medium heat. The water should not boil intensely.

3. Calculate the cooking time based on the weight of the fish. Five minutes for every half kilogram is enough. Remove the fish from the broth, cut into pieces and serve with a side dish of potatoes or rice.

Recipe 2. How to steam fish with green onions

Ingredients

fish fillet – 700 g;

soy sauce – 30 ml;

green onions – 20 g;

vegetable oil – 30 ml;

ginger root – 2 cm.

Cooking method

1. Wash the fish fillet under running water, dry it with napkins and place it in a container for steaming.

2. Cut some of the green onions into feathers, three centimeters long. Peel half the ginger root and cut into thin slices. Place onion and ginger on top of fish fillet.

3. Place the container with the fish in a double boiler and cook until done.

4. Chop the remaining green onions into rings. Grind the second half of ginger root on a fine grater. Lightly fry the onion and ginger, pour soy sauce over everything and simmer for a couple more minutes.

5. Place the finished fish on a dish, add salt and pour over soy-ginger sauce. Serve with fresh vegetable salad and side dish.

Recipe 2. Pollock, steamed in a slow cooker

Ingredients

two pollock carcasses;

fresh parsley;

kitchen salt;

dill umbrellas;

seasonings for fish.

Cooking method

1. Thaw pollock completely on the bottom shelf of the refrigerator. We clean and trim the fins and tails.

2. Cut the pollock carcasses into small pieces. Place the fish in a deep bowl, season with spices and salt. Stir and leave for a while so that the fish is saturated with the aromas of the spices.

3. Pour water into the multicooker container. Place sprigs of fresh parsley and dill umbrellas at the bottom of the container for steaming. Place pieces of pollock on the greens.

4. Place the container on top of the container. We start the “steaming” program for 25 minutes. We lower the lid. We move the valve to the “closed” position. Place the finished fish on a plate and serve with mashed potatoes or boiled rice.

Recipe 3. Fish boiled in milk with onion sauce

Ingredients

half a kilogram of fish fillet;

flour – 30 g;

milk – 750 ml;

butter 60 g;

onions - four pcs.

Cooking method

1. Wash the fish fillets under the tap and dry with napkins. Place in a deep saucepan and fill with boiled milk. Boil the fish until done.

2. Peel the onions, place the whole heads on a baking sheet and bake in the oven. Grind the prepared onion through a sieve. Add butter and fried flour to the onion puree. Stir and pour in a little boiling water. Place on the fire and cook until the sauce thickens. Season it with sugar, lemon juice and salt.

3. Remove the fish from the milk, transfer it to a dish and pour onion sauce over it. Serve with boiled potatoes.

Recipe 4. Stuffed mackerel, boiled in a bag

Ingredients

three mackerel;

spices for fish;

large carrots;

bulb;

gelatin – 10 g;

processed cheese;

two boiled eggs.

Cooking method

1. Wash the mackerel and dry it with napkins. Cut off the tails, fins and heads.

2. Cut the belly and remove the entrails. We make an incision along the back, remove the spine and ribs. We check the fillet for the presence of small bones; if necessary, remove them with tweezers.

3. Peel the carrots, wash them and chop them coarsely. Grate processed cheese and peeled boiled eggs into a bowl with carrots.

4. Peel the onion and finely chop it. Add to the bowl with the rest of the ingredients. Salt and mix well.

5. Pour gelatin into the mixture of vegetables, eggs and cheese. Mix again.

6. Cut off a piece of foil. Place the prepared mackerel fillet on a board, skin side down. Salt and sprinkle with gelatin. Spread a third of the filling and roll tightly. We stuff the rest of the carcasses in the same way.

7. Place two carcasses on foil. Place the third fish on top. Press down and sprinkle with gelatin again. Wrap the stuffed mackerel tightly in foil in the form of a roll. We wrap the edges. Place the roll in a plastic bag and tie it.

8. Boil water in a saucepan. Place the roll in the bag in boiling water and cook for forty minutes. Remove, cool, transfer to a deep bowl and leave the fish under pressure in the refrigerator for three hours.

9. Remove the bag, unwrap the foil and cut the stuffed mackerel into slices. Serve with fresh vegetable salad.

It is better to salt the fish at the end of cooking.

Take so much water that it barely covers the fish. Large amounts of water worsen the taste of fish.

Do not allow it to boil violently!

Use spices sparingly so that they do not overpower the flavor of the fish.

If you are preparing a broth-based sauce, strain it several times through cheesecloth.

Knowing how to cook fish tasty and quickly, the housewife will be able to organize a hearty, complete lunch or dinner for the whole family in a matter of minutes. All that remains is to choose a suitable side dish for the resulting dish. The best recipes for fish treats are collected below.

Ingredients:

a kilo of any boneless fish;
3 large carrots;
3 onions;
3 tomatoes;
1 bunch of parsley;
half a lemon;
vegetable oil;
salt;
pepper;
ground cinnamon and ginger.

Preparation:

Fish carcasses are gutted, cleaned of all excess, washed and cut into portions along with the backbone.
Sprinkle the slices with salt and pepper on top and pour over citrus juice (half). The ingredients are mixed well and left for 20 - 25 minutes to marinate.
All vegetables are peeled and cut into medium pieces. Carrots can be chopped with a coarse grater.
The vegetable mass must be salted and fried in heated vegetable oil. Add pepper, cinnamon, ginger, simmer for 8 - 9 minutes and pour in the remaining lemon juice.
The vegetable mass is laid out in a heat-resistant form in two layers. Between them are fish pieces.

The dish is baked in a hot oven for 45 - 55 minutes. Decorated with chopped herbs.

How to deliciously cook fish in the oven

Ingredients:

300 g pink salmon fillet;
half a kilo of potatoes;
2 carrots;
2 onions;
sour cream/mayonnaise to taste;
salt;
50 ml of boiled water per pot.

Preparation:

Only fillets of pink salmon will be used. It needs to be cut into small equal cubes and salted.
Chop the potatoes into small pieces and sprinkle with salt.
Chop the remaining vegetables as desired and add salt as well.
First put the pink salmon into the pots, then the potatoes and the rest of the vegetables.
Sour cream/mayonnaise is placed on top. 2 - 3 tbsp will be enough. l. for each serving.
Products are filled with water.

To cook fish in the oven according to this recipe, juicy and tender, you need to send it to a cabinet already preheated to 190 degrees. Bake for 40 – 45 minutes.

Breaded

Ingredients:

400 g of any non-bone fish;
1 chicken egg;
half a glass of flour;
vegetable oil;
1 clove of garlic;
1 bunch of dill;
0.5 teaspoons of table salt;
1 pinch of soda;
1 pinch of fish seasoning.

Preparation:

To cook fish in batter, first of all you need to cut it into pieces of medium thickness. Frozen products should be defrosted in advance.
In a separate bowl, beat the egg with salt, seasoning and chopped dill. Add flour, add crushed garlic and repeat beating. To do this, you can use either a fork or a mixer at low speed.
Dip each fish piece in batter and fry the slices in it in vegetable oil until golden brown.

Before serving, place the finished fish on napkins to drain excess fat.

Cooking step by step in a slow cooker

Ingredients:

half a kilo of pollock fillet or other fish;
1 piece each onions and carrots;
coarse salt;
refined oil;
1/3 tbsp. medium fat sour cream;
1 full cup finely chopped green beans.

Preparation:

Cooking fish in a slow cooker is very quick and very simple. The “smart pan” will do all the main work for the cook.
But first you need to chop all the vegetables and cut the fish into medium portions.
Using the frying mode in refined oil, prepare a golden brown fry of onions and carrots.
Add sour cream to the vegetables and activate “Stew” for half an hour. If the sauce turns out too thick, you can thin it slightly with water.
Add fish and salt and after another 15 minutes of simmering, add beans.
After 17 - 20 minutes of cooking in the same mode, the dish will be completely ready.

This treat is delicious served with mashed potatoes or pasta.

How to fry fish in a frying pan

Ingredients:

800 g lemonema without head;
2 chicken eggs;
5 dessert spoons of flour;
salt, pepper mixture;
fat for frying.

Preparation:

To deliciously fry fish in a frying pan, the first thing you need to do is not completely defrost its carcasses, cut off the fins and clean the belly. Cut the remaining parts into medium portions.
Salt the fish slices, sprinkle them with a mixture of peppers and pour the chicken eggs, beaten until foamy, on top. Leave the fish like this for half an hour.
Bread the lemonmea pieces in flour and fry in your chosen fat until golden brown.

You need to cook the fish from all sides, including the sides.

Red fish baked in foil

Ingredients:

4 pieces of red fish fillet (trout, salmon, salmon);
1 lemon;
4 bay leaves;
1 sweet onion;
salt and pepper.

Preparation:

Line a rectangular baking dish with foil. Cover the bottom completely with thin onion rings. If a large form is used, the amount of vegetable specified in the recipe can be increased.
Place bay leaves on the onion, scatter the pepper and arrange thin slices of citrus, leaving a small part for making juice.
Rub each piece of red fish fillet with salt and place on the onion, skin side up.
Pour the citrus juice squeezed from the remaining lemon over the fish and wrap in foil.
Place the container in the oven, preheated to 210 degrees, for approximately 20 - 25 minutes.

Finished fish in foil is served with your favorite sauce.

Tender mackerel in the sleeve

Ingredients:

2 mackerel carcasses;
2 – 3 onions;
1.5 tsp. table salt;
1 pinch of lemon pepper;
1 bay leaf;
1 pinch of cumin.

Preparation:

Thoroughly wash the mackerel carcasses, cut off the gills, cut the belly and remove the entrails. Leave the heads and tails. Salt and pepper.
Cut the peeled onion into half rings and sprinkle with caraway seeds.
Pour all the onions into a baking sleeve and place the mackerel carcasses on top. Add laurel.
Tie the sleeve on both sides. Be sure to make several punctures on its surface to allow steam to escape during baking.

Cook the fish at 190 - 200 degrees for just under half an hour. If you want to get a golden crust on your mackerel, you need to cut the bag 10 minutes before it’s ready. You can turn on the grill function in the oven during this time.

In sour cream sauce

Ingredients:

half a kilo of hake (fillet);
2 onions;
1 full glass of medium fat sour cream;
3 – 4 garlic cloves;
salt and spices;
fat for frying.

Preparation:

Thaw the fillet. Wash it and cut it into small portions.
Add salt and spices to the fish, mix well with your hands and leave the hake fillet in this form for half an hour.
Peel the onion and chop into rings. Fry them in a frying pan with the selected fat until golden brown. Cool the onion and in a separate bowl mix it with sour cream, salt and mashed garlic.
Fry the marinated fish pieces in the remaining fat until golden brown and pour the sauce over them.
Wait for the mixture to boil and simmer the treat under the lid over low heat until most of the sauce has evaporated.

This simple recipe will allow you to cook delicious fish in just an hour.

The finished dish will go well with boiled rice, potatoes and other side dishes.

Greek cod

Ingredients:

1 – 1.5 kilos of cod;
half a kilo of onions;
fresh garlic to taste;
a pinch of ground dark basil and thyme;
salt;
lemon juice;
2 tbsp. thick tomato juice;
400 g juicy carrots;
1 tbsp. vegetable oil;
2 tbsp. l. granulated sugar;
500 ml boiled water;
½ tbsp. fish broth;
5 bay leaves.

Preparation:

Clean the fish from entrails and scales. Add salt, sprinkle with lemon juice and cook until tender.
Finely chop the onion and carrots and fry until lightly browned.
For the sauce, place tomato juice and water in a saucepan. Add all the spices, salt, sugar, bay leaves and mashed garlic there. Add ½ tbsp to it. fish broth and remaining oil. Cook the sauce until thickened.
Transfer the roasted vegetables to the saucepan and continue preparing the sauce for another 10 minutes. It should turn out sweet and sour. These are the gas stations preferred in the Mediterranean.
Separate the boiled fish from the bones and transfer to a cauldron. Pour over hot sauce.

Cook the dish for another 60 - 70 minutes in the oven at medium temperature.

How to cook fish in a fur coat

Ingredients:

6 pcs. tilapia fillet;
7 – 8 pcs. raw potato tubers;
100 g semi-hard/hard cheese;
2 raw egg whites;
5 – 6 tbsp. l. sifted high-grade flour;
salt, spices, fat for frying.

Preparation:

Rinse fish fillets thoroughly with cold running water and dry with paper towels.
In one bowl, mix flour with salt and selected spices. Of the latter, special aromatic mixtures for fish are well suited.
In another bowl, coarsely grate the potatoes, add grated cheese, egg whites and salt.
First roll the prepared tilapia fillets in flour with spices, then cover with potato batter.
Fry the resulting voluminous pieces on both sides in heated fat until browned.

Serve the treat hot with ketchup or any hot sauce.

Macrurus with vegetables in the oven

Ingredients:

half a kilo of grenadier fillet;
1 large onion;
1 pod of sweet yellow pepper;
½ tbsp. classic mayonnaise;
1 full glass of grated cheese;
table salt and ground pepper to taste;
sunflower oil.

Preparation:

Cut clean fish fillets into small pieces. Gently rub each one with a mixture of salt and ground pepper so as not to tear.
Grease a clean glass mold with a small amount of sunflower oil. Place the prepared fish slices in it.
Peel the onion and cut into thin half rings. Sprinkle them on top of the fish.
Cut off the stem of the bell pepper and cut out the core with seeds. Cut the remaining portion into thin semicircular pieces and place on top of the remaining ingredients in a baking dish.
Cover all products with a layer of classic mayonnaise. At this stage, you can use any other sauce if desired.
Place the dish in an already hot (190 - 200 degrees) oven and bake the treat for 25 minutes.
Then cover everything with grated cheese and return to the oven for another quarter of an hour.

When the cheese coating is slightly browned, you can cut the treat into portions and serve.

Fish pie casserole

Ingredients:

400 g fillet of any white fish;
800 g raw potatoes;
half a liter of milk;
100 g high fat butter;
150 g frozen green peas;
2 tbsp. l. sifted flour;
3 boiled chicken eggs;
1 dessert spoon of lime juice;
50 g grated hard cheese;
salt and pepper.

Preparation:

Preheat the oven to 170 degrees.
Place clean fish fillets in a heat-resistant form and pour in milk (leave 50 ml).
Cover the fish with foil and place in the oven for 40 minutes.
Remove fillets from milk. Do not pour out the last one. Divide the fish into small pieces with your hands.
Boil potatoes in salted water until soft. Chop the cooled eggs into small cubes.
Melt half the butter in a frying pan and fry the flour in it for 2 - 3 minutes. Gradually add the remaining milk and simmer the sauce over low heat until thickened. Add fish pieces, peas, eggs, lime juice, salt and pepper to it.

Ingredients:

3 pollock carcasses;
3 onions;
2 carrot roots;
150 ml medium fat sour cream;
50 ml sunflower oil;
salt and pepper mixture.

Preparation:

Gut the pollock carcasses. Leave the fish without heads, tails, fins and entrails. Rinse the pollock thoroughly and cut it into portions across the ridge. The thickness of each is about 4 cm.
Season the fish with salt and pepper and leave while you prepare the rest of the ingredients.
Fry chopped onions and carrots in heated sunflower oil. The vegetables should become soft and slightly browned.
To prepare the filling, dilute sour cream with 1/3 tbsp. boiled water.
As soon as the fish fillet turns white, pour the sauce from the previous step over it.
Cover the frying pan with a lid and simmer the treat for a quarter of an hour over low heat.

Serve the resulting dish with boiled rice.

Stuffed carp

Ingredients:

2 kilos of carp;
4 small chicken eggs;
200 g carrots;
50 g butter and 1 tbsp. l. vegetable;
200 g white onion;
1 tbsp. heavy cream;
2 slices of yesterday's loaf;
1 tbsp. l. with a pile of high-quality gelatin;
salt, pepper, favorite seasonings.

Preparation:

Coarsely chop the onion and carrot. Fry them in a mixture of butter and vegetable oil. The vegetables should soften.
Clean the carp. Be sure to cut off the gills and remove the eyes, cut the abdomen and clean out the insides. Remove the fillet. The skin with the head and tail should remain intact. To carefully cut carp, you need to use a sharp, thin knife.
Soak the loaf in cream, squeeze out excess liquid and pass it, along with the cut out fish fillet and fried vegetables, through a meat grinder. Salt and season the resulting minced meat with spices. Beat eggs into it and add gelatin.
Mix the resulting mass well, fill the carp’s belly with it and sew it up.
Place the fish in a baking sleeve and tie it well on both sides.
3 dessert spoons of lime juice;
3 g chili;
fat for frying.

Preparation:

Wash the fish carcass, dry it and cut into small portions.
Pour over lime juice and add dry or fresh chili.
Add all the soy sauce to the bowl with the fish.
Mix the products thoroughly with your hands and leave for about 1 hour.
Roll each fish piece in flour and fry in a frying pan with heated fat until golden brown.
Then pour the remaining marinade onto the fish and simmer until cooked.

Serve with your favorite side dish. Fish marinated in soy sauce is crispy on the outside and soft on the inside.

If possible, then for all the listed dishes it is worth purchasing not frozen, but chilled fish. It always turns out tastier, juicier and more tender in the finished treat. It is important not to skimp on spices so that the dish does not turn out bland. The easiest way is to buy ready-made aromatic spicy mixtures.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

If you are looking for how to deliciously cook fish in the oven, then pay attention to useful tips that will help the dish develop. Fish dishes should be included in a person’s diet and diet in order to supply him with healthy omega acids. A delicious fish dish is easy and correct to prepare if you know the recipes that guarantee results.

What kind of fish is best to bake in the oven?

Housewives at home bake fish in the oven, for which they choose varieties with a high fat content. This condition is necessary to prepare a fragrant and juicy dish, not dry and healthy. For baking, it is better to use sea species - salmon, salmon, tilapia, butterfish, blue whiting, but river species - carp, carp, bream - will also work well.

Dry small rock can be tasty if flavored with butter or olive oil. The choice of fish variety depends only on the desires and capabilities of the housewife, because any variety is suitable for baking - even a particularly large species will turn out tasty if you cut it into steaks and marinate it properly. If you choose pike with many small bones, you can keep it longer so that the bones soften. These are the secrets of how to properly cook fish in the oven.

How to deliciously bake fish in the oven

If you want to learn how to properly prepare a delicious, delicious dish, it is important to consider at what temperature to bake fish in the oven. This can be done at 180 degrees, baking the product in foil or a pot. It is also important to consider how to properly cook fish in the oven - the pieces are wrapped in foil and cooked for up to 10 minutes if they are thin, and up to 20 minutes if the pieces are thicker than 2.5 cm. A whole carcass can be properly cooked in 25-30 minutes by wrapping it in foil to avoid unpleasant odors.

The foil wrap also helps distribute the heat evenly, preventing the dish from burning. In parallel with baking the main dish, you can also prepare a side dish - vegetables, cereals. By concentrating the temperature inside the foil wrapper, the product cooks quickly, retaining all the flavors. For spices you should use salt, pepper, lemon juice, and for a piquant taste you can try adding coriander, ginger, and nutmeg.

How to cook fish with lemon and mustard in foil

To make a delicious dietary recipe for cod with lemon and mustard, suitable for baking with a foil wrapper, you will need:

cod or pollock – 800 g;
lemon – 1 pc.;
salt, pepper, mustard;
onion – 1 pc.;
carrots – 1 pc.;
parsley – 1 bunch;
butter – 100 g.

Steps on how to bake fish in foil in the oven:

Wash the cod, cut off the head if there is one, squeeze lemon juice on top.
Rub the inside of the carcass with salt and pepper, coat the top with mustard.
Chop onion, carrots and fry parsley.
Coat the foil with butter, lay out the cod, previously stuffed with half of the vegetables, pour the other half on top, and close by joining the ends.
Preheat the oven, place the cod with the remaining butter on top.
Bake for 20 minutes, open to brown, leave for 10 minutes.
A great side dish would be boiled or fried potatoes, salad, and mushrooms.

Recipe for cooking fish in the oven with potatoes without foil

If there are no foil materials in the house, then the fish dish can still be prepared correctly to obtain taste, aroma and juice. What you will need for the recipe with high-calorie potatoes:

pike perch – 0.5 kg;
potatoes – 1 kg;
salt, pepper, basil, herbs;
flour – 2 tbsp;
vegetable oil.

Step-by-step recipe for cooking fish in the oven with potatoes without foil:

Clean the pike perch, wash it, fillet it tenderly, add salt and pepper.
Peel the potatoes, cut into slices, sprinkle with pepper, salt, basil, pour over oil, fry a little.
Roll pike perch in flour and fry a little.
Place 2 layers of potatoes on a baking sheet, place pike perch between them, bake for 40 minutes.
Readiness is determined by frying the potatoes, and when the product is cooked, you can sprinkle it with herbs and serve with salted tomatoes and sauerkraut.

River fish in the oven with sour cream and cheese

A simple fish dish baked with cheese and sour cream is especially tasty. To prepare it correctly you will need the following products:

crucian carp, catfish or perch – 1 kg;
onion – 1 pc.;
cheese – 200 g;
spices;
sour cream - 1 jar.

How to bake fish in the oven:

Clean the crucian carp, wash it, make cuts on the abdomen.
Finely chop the onion and mix with grated cheese.
Grease the surface of the fish with sour cream, and put the onion-cheese mixture inside. If the carcass is small, then you don’t have to put it inside - pour the sour cream and cheese mixture with onions on top.
Transfer the workpiece into a baking dish coated with oil, pour in the remaining sour cream, add spices.
Bake for 30 minutes.

Baked fish with cream in pots

Not only foil or casserole dishes help to prepare fish dishes correctly - they also turn out well using pots. For a recipe for baked fish fillet with cream this way you will need:

fish fillet with white dense flesh – 300 g;
onion – 1 small onion;
cheese – 150 g;
high fat cream – 100 g;
water – 1/4 cup;
salt, pepper, garlic.

How to properly cook baked fish in the oven:

Cut the fillet into medium pieces, the onion into half rings.
Grate the cheese, prepare the cream.
Take a pot, put some onion and cream on the bottom, put the fillet, add spices, put the onion, cream, and some cheese again.
Repeat until the pot is completely filled, add the remaining cheese, salt, and add grated garlic.
Heat the oven and leave for half an hour.
Serve the baked dish directly in the pot, garnished with herbs.

Red fish with vegetables in the oven

Healthy red fish meat will be incredibly soft and juicy if baked with vegetables. To prepare you will need:

salmon, pink salmon, chum salmon or salmon – 1 kg;
carrots – 1 pc.;
onion – 1 pc.;
cheese – 100 g;
salt, black pepper, seasonings.

How to properly cook red fish in the oven:

Clean raw salmon from gills, scales and tail, cut off the head, rinse, cut into steak pieces, add salt and spices.
Cut the carrots and onions into large strips, simmer in a frying pan until fully cooked - first fry in oil, add a little water, simmer.
For salmon, make portioned boats out of foil, put vegetables and steaks there. If desired, you can grease with mayonnaise or marinate fish steaks in advance in lemon juice with bay leaf, and soy sauce.
Sprinkle with cheese and bake for half an hour until golden brown and crispy.
Serve with lemon juice or ketchup and sprinkle with white pepper.

Video recipes: how to cook whole fish in the oven

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