Bake the fish in the oven without oil. Fish baked in the oven

It would seem that with the variety of river and sea catch so temptingly laid out on the ice of the inviting display cases, it would be easy to choose fish for baking. Take the one you like and open the recipe book.

But this is where it turns out that in the recipes for baking fish there is no name of the one that was purchased.

And this is not someone else's fault. The experience of generations of culinary experts has long determined which fish is better to bake in the oven and which is tastier to cook on the grill.

The choice is determined not by the appearance, but by the structure of the meat.

Baking Leaders

River fish that are good for baking are pike perch, tench, and carp. It’s as if carp, bream, trout, and salmon were made for the oven.

The sea fish - hake and sea bass - will not disappoint either. Saury, mackerel, tuna, mullet, horse mackerel are delicious baked. Baked eel, halibut, and flounder are famous for their delicious taste.

The dimensions of home ovens allow you to beautifully bake whole fish weighing up to 3 kg. A large carcass is filleted or cut into portions (steaks).

But there are types of fish that are undesirable to place in the oven.

Cod, pollock, whiting, and catfish are not suitable for processing in the oven. The meat of these fish is loose and too watery. For example, when baking navaga, the fish carcass will simply fall apart. But its excellent taste will appear if you cook this fish in a different way - in a cauldron with fish soup or in a frying pan.

Delicious fillings for dumplings, pies and pies are prepared from fish unsuitable for baking, and minced meat for cutlets and meatballs is made from it.

Fish seasonings

A universal seasoning for all seafood is lemon juice. The taste of baked fish is also emphasized:

ginger;
coriander;
Bay leaf;
freshly ground peppercorns (red, black, allspice);
nutmeg.

Oven partners

The fish does not need long baking. Its natural “partners” in the oven are vegetables, because they also do not tolerate excessive heat treatment.

Vegetables not only wonderfully complement and enrich the fish aroma, but they themselves are enriched with new flavors.

In the oven, fish can be accompanied by potatoes, carrots, onions and green onions, celery, and tomatoes.

Baking is not complete without aromatic plants - parsley, garlic, dill, cilantro. But you just have to know when to stop with them. Excess of such components can suppress fishy aromas.

But the most necessary seasoning is salt. For fish dishes, coarse salt is good, and in some cases sea salt is required.

Baked carp with onion and tomato sauce

You will need:

mirror carp (about 2 kg);
sunflower oil (refined);
4 onions;
4 ripe large tomatoes;
0.5 cups flour (wheat);
spices (bay leaf, nutmeg, allspice, coriander);
lemon;
chopped greens (dill).
hot water;
salt.

We gut the selected fish. First of all, we remove the greenish-yellow gallbladder.

Then we clean the carcass, separate the head, fins, and tail. Don't forget to cut out the gills. This can be done conveniently with kitchen scissors.

Divide the carp carcass into portioned steaks and season with salt and pepper.

Scald the tomatoes with boiling water and remove the skin. Grind the tomatoes in a blender.

Peel the onions and finely chop them.

Heat a frying pan with oil, add onions. As soon as it becomes transparent, add a little salt, add spices, flour, mix. After a minute, add the tomato mixture and stir.

Simmer the sauce for a few minutes, stirring and rubbing the lumps of flour with a spoon. If the sauce begins to thicken undesirably, add a little hot water.

Pour some of the sauce into a deep baking tray, place the steaks there, and pour the rest of the sauce over them. Place the baking sheet into the preheated oven.

Bake (+160 °C) until cooked.

Serve the steaks on a platter, sprinkled with herbs. We offer lemon cut into quarters.

As a side dish you can offer mashed potatoes, spaghetti or buckwheat porridge.

Fish is nutritious and delicious in any form. The variety of possibilities for creating culinary dishes from it is enormous. The fish may not even be recognizable on the plate, but resemble a completely different product.

Usually, its preparation does not take much effort, but it requires an unconventional attitude towards oneself, compliance with the proportions of spices, marinade, sauce, and also a good mood during the cooking process.

So, today we came under our close attention to fish baked in foil in the oven. We will look at which fish is best suited for baking and reveal some secrets.

Choosing fish for baking is easy

Which fish to choose for baking is the most important question. The top flavors when baked in foil in the oven are crucian carp, cod, sole and perch, mackerel, trout, carp, and halibut.

This does not mean that other fish are not suitable for baking, but the dishes from the listed species turn out to be the most fragrant, expressive and tasty.

In order for the dish to turn out well, you must accurately select the main ingredient. When buying fish, you need to look at its freshness. This can be easily determined by the color and shine of the scales; they should be smooth and bright. The eyes of fish that have recently swam are transparent, and the meat should smell good.

A spoiled fish will immediately be revealed by its swollen abdomen. In general, to be sure of the freshness of the product, it is better to choose live fish, and if this is not possible, then this must be done carefully.

There is no single rule on how to bake this or that fish. You can choose a whole fish or a carcass without a head. Perhaps the best specimen will be the fish that has fewer bones, but you can also choose fillets.

Universal recipe-lifesaver

A reliable recipe suitable for all types of fish is simple. It won't take much time, but the result will be amazing.

Before baking the fish in the oven in foil, you need to wash it, remove the entrails, dry it with a towel, and heat the oven to 200° C. Next, you need to coat the inside of the fish with salt and spices, and the outside exclusively with spices.

Cut the peeled onion into half rings, cut the lemon into circles, and wash the dill (rosemary).

Place onion, a sprig of rosemary, dill and a few slices of sour fruit into the fish.

Grease the foil with oil. Wrap the fish in it, placing the remaining lemon slices with onions on top and sprinkling with spices. You need to make sure that the foil tightly covers the dish, then the juice will remain inside.

Bake the fish for about 30 minutes, but the time may vary and depend on the type and weight of the fish.

This dish goes well with any vegetable side dish.

Mackerel in foil in the oven: what could be simpler?

Mackerel is a product that is basically impossible to spoil. Using a variety of spices and vegetables, you can get a new dish every time that will remain tasty even when cold.

For juicy fish for 2 people you will need:

One mackerel;
6 pinches of salt;
2 pinches each of basil, a mixture of peppers, tarragon, coriander seeds;
Small onion;
One large carrot;
Two potatoes;
20 ml vegetable oil;
Foil for baking.

The mackerel needs to be prepared, it needs to be cleaned of entrails, gills (if the fish is whole), and washed. Rub the fish with all the spices.

Peel the vegetables and cut the carrots into slices, potatoes into slices, and onions into half rings. Place foil on a baking sheet and grease with oil. Place the carrots and potatoes on a sheet of foil, place the mackerel on top of the vegetables, with the onion inside.

Wrap the fish in a sheet of foil so that all the juice does not leak out and place in an oven preheated to 200° C for 30–40 minutes. Serve the baked mackerel by transferring it to a plate.

Pike perch in the oven - a gorgeous dish

Pike perch is truly a royal fish. It is considered dietary and contains a lot of nutrients and substances.

This freshwater fish can be complementary food even for babies, because it is hypoallergenic.

Pike perch can be prepared in different ways, but its best qualities are revealed when baked.

To prepare a delicious dish for 4 people you need:

Whole pike perch (1 kg);
One lemon;
50 gr. mayonnaise sauce;
100 gr. sour cream;
200 gr. cheese;
Two onions;
Salt, pepper to taste;
Sunflower oil – 2 tbsp. l.;
A bunch of parsley;
Foil for baking.

Before cooking, you need to clean the pike perch from scales, entrails, and fins, and wash it. Make transverse cuts on the pike perch.

Season the fish with spices on the outside and inside, but do not overdo it with the amount of salt. The peeled onion should be cut into thick rings.

Squeeze the juice out of half a lemon, season the fish with it, cut the other half into half rings. Mix mayonnaise and sour cream, grate the cheese.

Place part of the onion and lemon inside the pike perch. Insert the remaining onion rings into the slits, coat the entire fish with the sour cream-mayonnaise mixture and let it sit for a few minutes.

Place the pike perch on greased foil and place in an oven preheated to 220°C for about 30 minutes. After this, take out the fish and, opening the foil, sprinkle the dish with cheese.

Return the pike perch back to the oven for another 10 minutes to melt the cheese. Serve the whole fish baked in the oven in foil, garnished with parsley sprigs.

This dish will be a wonderful decoration for a gala evening, because it not only looks rich, but also has a delicate taste.

In the next video you will learn how to deliciously bake bream in foil:

Red fish as an object of culinary attention

Red fish will always be the perfect dish. It is quick and incredibly easy to prepare; its appearance and smell will make guests salivate right from the door.

You can choose absolutely any fish, guided solely by your preferences. Trout, salmon, pink salmon or chum salmon will become a real delicacy, either whole or cooked in pieces.

So, any housewife can bake red fish in the oven in foil. To prepare a juicy dish for 4 people you need:

4 red fish steaks;
2 tbsp. l. butter;
1 lime;
Salt, spices for fish - to taste;
Foil.

Wash the fish and dry with a towel. Brush the steaks with salt and spices and leave to marinate for half an hour. Preheat the oven to 200°C.

Cut the foil into 4 squares, each of which should be at least 3 times larger than a piece of fish. Place slices of butter and fish steak on the foil, and sprinkle butter on top as well.

Wrap the steaks tightly in foil and place on a baking sheet in the oven for 15-20 minutes. After cooking, sprinkle the steaks with lime juice and serve.

The river fish catch also has the right to be baked

River fish are a special topic. Not everyone likes it due to the presence of many seeds, but its unique taste cannot be compared with any other product.

The sweetish taste gives an incredible effect. This fish goes well with vegetables, garlic and herbs. Pike, bream, carp, catfish, and other river fish cooked in the oven and wrapped in foil will be incredibly healthy.

To prepare food for 2 people you need to take:

1 kg pike;
2 small onions;
1 carrot;
Salt and pepper - to taste;
4 cloves of garlic;
200 gr. sour cream;
A sprig of rosemary;
20 gr. butter;
Foil.

Wash the pike, remove the entrails and fins. Rub the fish with pepper and salt. Peel the vegetables and cut the onion into half rings and the carrots into cubes.

Peel the garlic, chop finely, add to sour cream. Place the pike on a sheet of foil and rub butter under it.

Pour the sauce over the pike, sprinkle onions, carrots and rosemary on top.

Bake river fish in foil in an oven preheated to 180-200° C for about 25 minutes.

After this time, open the foil and bake the pike for about 10 more minutes so that a beautiful crust appears, and then you can treat yourself.

Baked pike meat becomes very soft and aromatic.

Well, where would we be without carp? Here is a video recipe for preparing it for the holiday:

Pollock baked without foil is the key to an appetizing crust

Fish can be cooked in the oven without foil. Any variety of it will go well with vegetables, mushrooms, herbs and even berries.

This dish is suitable for the whole family, and it’s easy to prepare.

For example, you can cook pollock with different vegetables in the oven.

For 4 people to cook pollock you will need:

Let's take a closer look at how to bake pollock fish in the oven without foil. First, you need to wash the carcass, cut off the fins, and cut into pieces.

Cut the onion into rings, carrots into slices, and champignons into slices. Cheese - grated. Finely chop the greens.

Place a piece of butter in each pot. Next, lay out layers of onions, carrots, pollock, and mushrooms. Coat all layers with a little sour cream, and sprinkle the fish layer with salt and pepper.

Pour boiling water into each pot and sprinkle with grated cheese. Place the pots, covered with lids, in the oven for 30–40 minutes. Serve, garnished with chopped herbs.

Of course, there are plenty of fish dishes. How about delicious fish pieces in crispy batter? Great snack!

Read about how to cook delicious pollock. All the methods are easy and simple!

Many people are now concerned about the same question - how to lose weight correctly? You will find out the answer!

To prepare a delicious dish, it is better to choose fresh fish. If only a frozen product is available, then it should be defrosted by covering it with cling film, then the necessary moisture will remain;
The fish must be thoroughly cleaned of scales, gills and entrails, and the fins must be cut off;
Red fish goes well with lemon, but loses its color. It’s better to pour the juice over an already prepared dish;
It is better not to flavor fatty fish with sauces based on mayonnaise or sour cream; the juiciness of the meat will be at its best;
Absolutely all vegetables, spices and herbs are suitable for fish, so you can safely experiment;
It often happens that housewives do not know how long to bake fish in the oven in foil. But everything is simple here. This product cooks quickly. Approximate time varies from 20 to 40 minutes, depending on the complexity of the dish and additional ingredients.

It is not necessary to cook food with knowledge of all the nuances of cooking; it is enough to use your imagination and be in a great mood, then the dish will turn out incredible.

And now for your attention a video recipe for baked sea bream with vegetables. Try it and you will be surprised at how varied the taste of fish dishes is!

Fish should appear on our table as often as possible. The usual “Soviet” menu with one fish day a week is clearly not enough! But many people quickly become bored with fish dishes. And most often only because of the monotony of their preparation. There are many ways to cook fish deliciously, but most often we prefer to quickly fry it. Yes, you’ll get tired of this quickly, especially since it’s better to eat less fried food. An oven is considered a more useful way of cooking (by the way, not just fish!). Plus it's quick, easy and suitable for any type of fish.

Before cooking fish in the oven, decide on a recipe - there are a great many of them on our website. In principle, even “just” baked fish, with a minimum of spices and salt, is already an excellent option for dinner, but what if you add vegetables, cheese, mushrooms or create a duet dish by cooking the fish immediately with a side dish? There are plenty of options for how to cook fish in the oven.

We bring to your attention several recipes, both for a quick meal and for a special weekend. It is up to you to add your own twist to them by changing the quantity or composition of ingredients. For example, mayonnaise in recipes can be replaced with sour cream. It is advisable to take hard cheese for recipes for fish under a cheese coat, it is not so fatty. When choosing fish for baking, give preference to whole carcasses with the head on: you may have to tinker with cleaning out the bones, but the fillet will be much more tender. If you don’t want to throw away extra money for heads and bones, choose fillets that are frozen until they ring, not glued together, and dense in appearance - this way there is at least some guarantee that it has not been re-frozen.

Fish baked in the oven under a vegetable “coat”

Ingredients:
1 kg fillet of any fish,
2-3 carrots,
3-4 onions,
150 g hard grated cheese,
200 g mayonnaise,
seasoning for fish, salt, herbs - to taste.

Preparation:
Thaw the fish, dry it with paper towels and place on a baking sheet lined with parchment, salt and add seasonings to taste. Place the fish so as to completely cover the bottom of the pan. Place onion cut into rings on the fish, then grated carrots and cheese on top of everything. Make a mesh of mayonnaise on top of the cheese and place the baking sheet in an oven preheated to 180ºC for 50-60 minutes.

Fish baked in the oven with potatoes and eggs

Ingredients:
300 g of any fish fillet,
4-5 potatoes,
2 eggs,
½ cup milk,
2 tbsp. flour,
100 g butter,

Preparation:
Cut the peeled potatoes into slices and boil until half cooked. Salt and pepper the fish fillet, bread in flour, lightly fry on both sides in oil and place in a baking dish. Place a layer of boiled potatoes on the prepared fish, pour in a mixture of milk and beaten eggs and bake in an oven preheated to 180ºC until golden brown.

Mackerel baked in foil

Ingredients:
1 kg mackerel,
3-4 champignons,
1 tomato
1 onion,
3-4 tbsp. mayonnaise,
1 tsp lemon juice,
seasoning for fish, salt, pepper - to taste.

Preparation:
Rinse the fish, remove the heads and entrails, then cut along the ridge, carefully remove the ridge and bones, salt and pepper the finished fillet and sprinkle with lemon juice. Apply a thin layer of mayonnaise and leave to marinate for 5-10 minutes. Meanwhile, take care of the vegetables: cut the tomato into slices, onion into half rings, and mushrooms into slices. Grease the foil with mayonnaise, place the fish on it, place onions, mushrooms and tomatoes in layers on the fish. Finish everything with a layer of mayonnaise, close the foil and place the prepared fish on a baking sheet. Bake mackerel at 180ºC for 30 minutes. Then open the foil, pour the fish with the juice formed during baking, and cook for another 10 minutes.

Baked fish fillet in sesame seeds

Ingredients:
1 kg pangasius fillet,
1 lemon,
3 tbsp. breadcrumbs,
3 tbsp each dark and light sesame,
2 tbsp. olive oil,
salt, ground black pepper - to taste,
lettuce leaves for serving.

Preparation:
Wash the fillets and dry them with paper towels, cut off the fatty edge of the belly and cut each fillet into five equal pieces. Cut half the lemon into slices, squeeze the juice from the second and pour it over the fish pieces. Leave the fish for 30 minutes, then season with salt and pepper. Mix breadcrumbs with sesame seeds and bread fillet pieces in the resulting mixture. Place the finished fish in sesame seeds on a baking sheet lined with parchment, sprinkle with olive oil and bake in an oven preheated to 200ºC for about 30 minutes until golden brown.

Flounder baked with mushrooms and cheese

Ingredients:
800 g flounder fillet,
300 g champignons,
100 g butter,
100 g grated cheese,
lemon juice, salt, ground black pepper - to taste.

Preparation:
Cut the fillet into small pieces, place in a greased baking dish, salt, pepper, and sprinkle with lemon juice. Wash the mushrooms, boil for 5 minutes, then drain in a colander, let the water drain and cut into small pieces. Place the mushrooms on top of the fish, place pieces of butter on them, sprinkle with grated cheese and bake in an oven preheated to 180ºC until the cheese is melted and browned.

Cod with shrimps baked in cream

Ingredients:
1 kg cod fillet,
150 g peeled shrimp,
60 g butter,
1 onion,
2 tbsp. flour,
450 ml milk,
220 ml cream,
1 tsp mustard,
2 tbsp. lemon juice,
salt, ground black pepper - to taste.

Preparation:
Finely chop the onion and fry in hot oil. Then add flour and mix thoroughly. Without removing from the heat, pour in the milk, stir, add cream, mustard, shrimp, lemon juice, salt and pepper. Wash the fish fillet, cut into small pieces, place in a tall dish, pour in the prepared sauce, place in a preheated oven (no need to cover with a lid) and bake until cooked.

Carp baked with buckwheat porridge and mushrooms

Ingredients:
1 carp weighing 2-2.5 kg,
200 g buckwheat,
200 g champignons,
2 onions,
1-2 tbsp. vegetable oil,
½ lemon
salt, pepper - to taste,
greens, mayonnaise or sour cream - for decoration.

Preparation:
Cook the buckwheat until tender, adding salt to taste. Wash the fish, dry it, make transverse cuts on the back on both sides and rub well with salt and pepper. Wash the mushrooms thoroughly and cut into slices, chop the onion. Fry the mushrooms over moderate heat, stirring, for 5-7 minutes until golden brown, add salt to taste. Lightly fry the onion in the same oil, add it along with the mushrooms to the buckwheat porridge and stir. Place the fish in a baking tray and place on a baking sheet. Place some of the porridge inside the fish, and lay the rest tightly along the carcass. Tie the sleeve on both sides and place the baking sheet in the oven, preheated to 180ºC, for 40-50 minutes. Then cut the sleeve at the top, open it and leave the carp in the oven for another 5-7 minutes so that it browns.

Perch with vegetables and mayonnaise

Ingredients:
400 g perch fillet,
2 tomatoes
1 sweet pepper,
2 carrots,
2 onions,
2 tbsp. vegetable oil,
100 g mayonnaise,
greens, salt - to taste.

Preparation:
Wash, peel, finely chop all vegetables and herbs and simmer in a frying pan in vegetable oil. Then place the stewed vegetables in a baking dish. Place the chopped fillet on the vegetables, add salt, pour mayonnaise and bake in an oven preheated to 180ºC until cooked.

Pollock baked in the oven with brisket and herbs

Ingredients:
800 g pollock fillet,
150 g smoked brisket,
2 onions,
20 g dill,
20 g chopped green onions,
1 tbsp. flour,
400 ml milk,
2 tbsp. lemon juice,
2 tbsp. vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Rinse the dill well with cold water, dry and finely chop. Wash the pollock fillet and dry well, sprinkle with lemon juice, salt, pepper, sprinkle with dill and leave for 5 minutes. Heat vegetable oil in a frying pan and fry finely chopped onion in it. Cut the brisket into cubes, add to the onion and cook for another 5 minutes. In a baking dish, place half a portion of onion fried with brisket, then fish fillet and on top - the remaining fried onion with brisket and bake in the oven at 160ºC for 30 minutes.

Pink salmon baked with cheese and tomatoes

Ingredients (at your discretion):
pink salmon,
bulb onions,
tomatoes,
cheese,
seasoning for fish,
vegetable oil,
mayonnaise,
salt.

Preparation:
Cut the pink salmon carcass (without the head) into pieces 1 cm thick and place them in a bowl in one layer, sprinkle with fish seasoning, salt to taste, coat each piece with mayonnaise, place onion cut into rings on top. Do the same with the remaining fish in another bowl and leave the fish to marinate for 2 hours in a cold place. Cover a baking dish with foil, place the fish on it, add a little vegetable oil, pour in ½ cup. water and bake pink salmon in an oven preheated to 190ºC for 10 minutes. Then remove the pan from the oven, place a slice of tomato on each piece of fish, sprinkle it with grated cheese and bake for another 10 minutes at 180ºC.

Fish baked in salt

Ingredients:
900-1.3 kg of sea fish,
1.3 kg salt,
4 egg whites,
½ bunch of fresh thyme and 2 tbsp. leaves,
2 lemons, cut into 0.5 cm slices
½ bunch of fresh parsley
4 bay leaves.

Preparation:
Wash the scaled fish well, inside and out, and dry with a paper towel. In a large container, mix salt, egg white and thyme leaves. Spread the salt mixture onto the bottom of the baking dish in a thick layer about 1.5 cm thick, arrange half of the lemon circles, thyme sprigs, parsley and bay leaf in the shape of the fish, and place the rest inside the fish. Place the fish on the seasonings and cover with the remaining salt and protein, distributing it evenly throughout the fish, you don’t have to cover the tail. Place the dish with the fish in an oven preheated to 230ºC and bake for 30-45 minutes. Then remove the pan from the oven and leave for 5 minutes. Carefully break up and remove the salt crust with a spoon and transfer the fish to a cutting board. Starting from the tail, holding the fish with one hand, carefully remove the skin with a knife, being careful not to damage the flesh, which you separate from the bones and serve.

Fish baked in puff pastry

Ingredients:
Ready-made puff pastry or yeast dough (as long as it takes),
3 pcs. mackerel or hake (you can take cod, horse mackerel or blue whiting),
2 onions,
2 potatoes,
1 carrot,
1 turnip,
salt, pepper, cloves, nutmeg - to taste.

Preparation:
Roll out the dough into a thin layer no more than 1 cm thick, place chopped onions, chopped turnips and carrots on it, then place thin slices of raw potatoes on the vegetables, salt and pepper, add cloves, nutmeg and wrap the fish in the dough so that the result would be a package, but the fish and filling would not be visible. Place the fish in the dough on a dry baking sheet and place in an oven preheated to 200ºC for 30-40 minutes, periodically checking to ensure that the dough does not burn. Grease the finished fish in the dough with butter and serve.

Salak in tomato

Ingredients:
1 kg herring,
2 onions,
250 ml tomato paste or tomato juice,
3 bay leaves,
salt, ground black pepper, peppercorns, fresh herbs - to taste.

Preparation:
Wash the fish and cut it into fillet pieces, roll it into rolls and secure with wooden skewers or toothpicks. Pour a little oil into the bottom of the pan, place a layer of finely chopped onion, and then the rolls. Pour everything with tomato paste or tomato juice, salt, pepper, add bay leaf, peppercorns and place the pan in the oven, preheated to 180ºC, for 1 hour.

Capelin in sour cream

Ingredients:
1 kg capelin,
3-4 onions,
6 tbsp. 20% sour cream,
salt, pepper - to taste.

Preparation:
Cut the onion into half rings. Wash the capelin thoroughly, cut off the heads and remove the entrails. Place the fish in one row in a greased baking dish, season with salt, pepper and coat thoroughly with sour cream. Place the whole onion in a layer on top of the sour cream, another layer of fish on it, salt and pepper it and brush with sour cream. Cover the pan with foil and place in an oven preheated to 170ºC for 50 minutes.

Tilapia under bread crust

Ingredients:
7 pcs. tilapia fillet,
4 onions,
100 g black bread,
3 eggs,
150 g 20% cream,
2 tbsp. grated cheese
20 ml vegetable oil,
2 tbsp. lemon juice,
salt, pepper - to taste.

Preparation:
Lightly grease a baking sheet with vegetable oil and place a layer of thinly sliced onions on it. Place the tilapia fillet tightly on the onion, add salt, pepper and cream. Grind the bread into crumbs. Beat the eggs and mix them with the bread crumbs. Add grated cheese to the same mixture, mix well and spread in a thin layer over the fish fillet. Sprinkle vegetable oil and lemon juice on top, then place the baking dish in the oven preheated to 200ºC and bake for 25-30 minutes.

Now you know how to cook fish in the oven so that it turns out juicy and tasty. You can always find many other recipes with fish on our website!

Larisa Shuftaykina

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

Baked fish in the oven is not only a healthy food dish, but also extremely tasty. In addition, the fish cooks quickly enough, which saves time - this is another advantage of the product. In terms of protein and nutrient content, sea and river inhabitants can easily compete with the best varieties of meat. For example, pike perch is superior in nutritional value to chicken, 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 dentex, crucian carp, carp, cod, notothenia, halibut, grenadier, bluefish, merrow, 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 in combination with potato flour in a 4:1 ratio for this purpose.

Fish in the oven - preparing dishes

To make a fish dish 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 equipment. It should be remembered that you can bake fish in the oven only in clay, black cast iron or enamel dishes.

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

Fish in the oven - food preparation

If you buy chilled whole uncut fish in the store, pay attention to some points. Firstly, the fish must 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, you need to smell the product before purchasing: the smell should not be sour and there should not be any foreign shades other than fishy in it.

So, you bought the fish. When you come home, clean it of scales (if any) from tail to head, rinse and gut. The insides should be removed carefully. When removing the gallbladder, be careful not to damage it. If it does burst, no big deal. It is enough to thoroughly rinse the fish in cold, always running water, and all the bitterness will come out. Whether to cut off the tail, head, fins or not is everyone’s personal choice.

Next, rinse the fish, especially from the inside, coat it with salt and follow the specific recipe. By the way, you can bake either whole fish or cut into pieces, in which case the time for preparing the dish is significantly reduced.

Recipe 1: Fish baked in foil in the oven

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

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

Cooking method:

1. Clean and rinse the fish. Cut the onion into half rings. Grate the peeled carrots on a grater (preferably a coarse one). Cut the lemon, like the onion, into half-ring-shaped slices.

3. The fish should also be coated with salt and pepper outside and inside, filled with fried vegetables, add 2-3 slices of lemon and chopped butter.

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

Carefully remove the finished fish from the foil, place it in a large oblong dish and garnish with herbs. The food can be cut into portions and served.

Recipe 2: Fish and potatoes in the oven

For this recipe we take fish fillet, which we bake with potatoes in a delicate milk sauce. A tasty and very healthy dish is perfect for a family dinner. According to the principle of the recipe, potatoes can be replaced with other vegetables (for example, cauliflower) or fish can be baked separately.

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

Cooking method:

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

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

3. Cut the potatoes into plastic pieces, grease a baking sheet with oil, line the bottom with potatoes, and place pieces of fish on top. Pour the prepared sauce over the potatoes and fish and place in a preheated oven (up to 220 degrees). Bake for 40 minutes. without cover. Ten minutes before cooking, sprinkle the dish with grated cheese.

The finished fish will be covered on top with a beautiful, appetizing crust, and inside it 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, greens.

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 paste.

2. Cut the fish into pieces, salt them, coat them with mayonnaise and spices.

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

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

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

Cooking method

1. Wash the fish carcass thoroughly; if necessary, remove scales. Cut off the head and tail, cut off the fins and remove the entrails. Rinse again and pat dry with paper towel. Make several small cuts across the carcass to the ridge. Rub the carcass with salt and pepper and leave it to steep for 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 rounds.

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

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

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

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

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

Cooking method

1. If you are using frozen fish, you must defrost it by placing it in cool water. Wash the thawed pieces of fish fillet and pat dry with a napkin. Season each piece on both sides with pepper and salt. Leave for a while so that the fish is saturated with spices.

2. Peel and wash the vegetables. Using a blender, chop the carrots and onions. Place the frying pan on the stove and heat the vegetable oil in it. Place the onion in the pan and fry until transparent. Then add carrots to it. Fry the vegetables until the carrots are soft. Cool the roast.

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

4. Add mayonnaise to the fried vegetables and stir until smooth.

5. Spread the vegetable mixture on the fish in an even layer. Coarsely grate the cheese and sprinkle it over the fish. Place the baking sheet with the fish in the oven for forty minutes. Bake at 175 degrees. Serve without removing from 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 cumin seeds, 50 ml of sour cream, a pinch of ground chili pepper, 50 g of sour cream, 30 g of olive oil, tbsp. a spoonful of grated ginger, two cloves of garlic.

Cooking method

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

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

3. Dip each piece of fish in the marinade and leave it for at least half an hour so that the fish is well marinated.

4. Line a baking sheet with foil folded in half. Place pieces of fish on it. Cover the top with the same layer of foil and wrap the edges well. Place in the 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 becoming “clogged” 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 starting cooking, and then simply rinse it in water. To remove odor from your hands, rub them with lemon peel or coffee grounds.

Fish in the oven is usually baked in a baking tray or frying pan. The dish must be completely filled with the side dish and fish, otherwise the moisture will quickly evaporate during baking and the product will turn out dry.

Fish is a perishable product that must be stored correctly, separately from other ingredients. Improper storage will significantly affect the quality of future fish dishes.

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

Fish baked in the oven. There are hundreds of recipes for preparing this dish - from simple to complex and even unique.

Thanks to this, such a dish can be prepared both on a weekday and as a decoration for a holiday table.

Which fish is most suitable for baking - sea or river, fatty or not very fatty, simple river perch or noble sturgeon?

You can bake any kind of food in the oven - river, sea, lake. It’s just that each type of fish requires its own specific approach, and knowing these small features, you will always get a delicious dish with juicy, tender meat, which you can please yourself and your loved ones.

Recipes for cooking fish in the oven

If you buy fresh fish, be sure to pay attention to its appearance, so that it is truly fresh, and not one that has been lying on the counter for a couple or three days.

Its gills should be red, the meat should be elastic, the fish’s eyes should be clean, transparent, the skin should be moist, and of course, pay attention to its size, if it is small for its species, then it is a juvenile and there are more bones than meat in it, and too big, speaks of its venerable age and suitability only for minced meat.

If you use freshly frozen fish, pay attention to whether it has already thawed and frozen again.

Recipe for cooking carp in foil

Ingredients:

Fresh carp – 1 pc.
Onions – 1 pc.
Greens – dill, parsley, cilantro
Pepper
Vegetable oil

Preparation:

Cut the fish, clean it, rinse it well
Salt and pepper on all sides and inside
Finely chop the onion, herbs, mix
Place the mixture inside the fish
Place the carp on foil, pour in vegetable oil, coat on both sides
Wrap in foil and place on a baking sheet
Cook in the oven for 25 - 30 minutes at 200 degrees
Place on a plate with greens, decorate and bon appetit!

Step-by-step recipe - salmon in cheese and cream sauce

You will need salmon steaks, or if you have a whole fish, you need to gut it, rinse it well and cut it into portions.

Salmon on a bed of vegetables

To cook in the oven, take salmon steaks, salt and pepper, sprinkle with fish seasonings, sprinkle with lemon juice and leave to marinate for a few minutes.

Recipe for baking capelin in the oven

Ingredients:

Fresh capelin
Pepper
Vegetable oil

Preparation:

Wash the capelin well, you don’t have to peel it
Mix a little flour with salt and pepper, if desired, you can add other favorite seasonings for fish
Line a baking tray with foil
Dip each fish in flour and place tightly on the surface.
Bake at 200 degrees for 20 - 30 minutes
10 minutes before finishing, brush the surface of the fish with vegetable oil.

Bon appetit!

6 recipes for cooking mackerel in the oven

Mackerel is a beautiful, very tender and tasty fish, Black Sea, small in size and Pacific, large and fatty.

Whole stuffed pike baked in the oven

In just one hour you will prepare a uniquely delicious dish, even if you have never cooked it before.

Crucian carp in sour cream baked in foil in the oven video recipe

8 recipes for cooking trout in the oven

Trout is an excellent, tasty fish of the salmon order, with very juicy and tender meat.

7 recipes for cooking cod

I present to you simple and quick recipes that can be easily prepared on weekdays without wasting a lot of time and effort.

Pike perch baked in sour cream in foil

Ingredients:

Pike perch – 1 pc.
Pepper
Lemon – 1 pc.
Onions – 3 pcs.
Sour cream 20% - 3 tbsp. l.
Ground nutmeg – 0.5 tsp.

Preparation:

Gut the pike perch, remove scales and rinse well
Dry with a paper towel, make transverse cuts every 2 - 3 cm, add salt and pepper
Make a fish-sized boat out of double foil
Cut the onion into half rings and fry in a frying pan until transparent, add salt and pepper
Place fried onions on the bottom of the foil
Place pike perch on it, fill the cuts with onions too
Cover the top with foil and place on a baking sheet in the oven for 30 minutes at 200 degrees.
Mix sour cream with nutmeg
10 minutes before readiness, remove the top foil, coat the pike perch with sour cream and place in the oven for 10 minutes in the “grill” mode.
Serve with lemon wedges

Bon appetit!