Pouring for baking fish in the oven. How to cook fish in the oven a simple recipe

Doctors recommend cooking fish dishes more often. After all, fish is healthy and perfectly absorbed by the body. It is necessary in children's and dietary nutrition. Many people believe that it is best to cook fish in the oven - this way it can truly reveal its taste and aroma.

Pros and cons of cooking fish in the oven

Baking fish is the best way to cook it. The baked dish turns out tasty, juicy and healthy. Using the oven, you can preserve all the vitamins as much as possible, while the product turns out to be dietary. It’s easy to cook fish this way; you just need to follow some rules.

There are no disadvantages to the baking technique. After all, the oven allows you to get a tasty and aromatic dish with a crispy crust.

Preparing fish for cooking

After the fish has passed a rigorous selection process and reached the kitchen table, it must be prepared before going into the oven. Remove scales and gut well. Rinse under running water. The gallbladder must be removed especially carefully.

You can bake the fish whole or cut into portions. Cutting off or leaving the head and tail is everyone's personal preference. If the head remains, then the eyes and gills must be removed. The fish is washed and dried.

The carcass is rubbed with salt and pepper on all sides and from the inside. Leave to soak in the spices for half an hour.

Do not use aluminum or metal utensils for fish. These materials give the product a gray color and affect its taste. It is better to choose clay, enamel or cast iron cookware. This can be a frying pan, a baking sheet or any other shape that matches the size of the fish.

Methods for cooking fish in the oven

Using different techniques, you can achieve completely different results, even when preparing the same type of fish.

An indispensable element in the kitchen - foil - will allow the product to retain its beneficial properties and natural juices. To get an excellent dish you need to follow simple sequential steps.

1. If possible, remove the backbone and bones from the fish; you can buy ready-made fillets in the store.
2. Salt the resulting meat and sprinkle with lemon juice. Spread with mayonnaise and leave for 15 minutes.
3. The foil must be greased with butter. Place fish on it. You can put it in the oven like this. But it will be tastier if you add a layer of onions, mushrooms and sliced ​​tomatoes on top of the fillet. Spread sour cream on top and cover well with foil.
4. Cooking time depends on the size of the fish.
5. At the end, you will need to open the foil to form a crispy crust. The fillet should be poured over the top with the resulting juice to make it more tender and softer.

On a baking sheet

This method is simple and takes little time. The fish on the baking sheet turns out tasty and aromatic. “Basic” cooking recipe:

1. Fresh or defrosted fish should be washed and dried with a paper towel.
2. Cover a baking sheet with parchment and place the carcass on it. Salt and season.
3. You can put onions, grated carrots and cheese on top of the fish. Add a little mayonnaise or sour cream.
4. It takes an hour to cook the dish at 180 degrees Celsius.

If you bake the fish head on and serve it on the table in the same form, it will impress your guests. Effective presentation guaranteed.

Using a sleeve is a great way to bake fish in the oven. The end result is a tasty, juicy and healthy dish. It is prepared in its own juice, without adding oil, which automatically makes it low-calorie. You can bake any fish in a sleeve, and it doesn’t matter whether it’s a whole fish or portioned pieces.

1. Cleaned and washed fish must be thoroughly dried. Salt and rub with seasonings. The dish will acquire a piquant taste by adding garlic and a sprig of parsley inside the carcass.
2. Next, the fish goes into the baking sleeve. You can place it on a bed of vegetables or put it in the oven alone.
3. The sleeve should be placed on a baking sheet or in a frying pan. Poke it in several places with a toothpick to allow steam to escape.
4. Cook for 45 minutes at 200 degrees Celsius.

The best side dish for oven-baked fish is boiled rice with vegetables. An excellent option not only for a family dinner, but also for a holiday lunch.

Techniques for cooking fish in the oven

You can bake any fish in the oven using a bed of salt. The fish will not absorb excess salt, and this technique will allow you to get a juicy and tender dish. The recipe is very simple:

1. Cover the baking sheet with salt. Place the carcass on it. You can add vegetables or lemon slices on top.
2. Bake for 40 minutes in an oven preheated to 200 degrees.
3. After cooking, you will need to carefully remove the skin from the fish.

An unusual cooking method will allow you to present fish from a new side and reveal its unique taste.

1. You can use ready-made yeast-free puff pastry. It must be rolled out into a thin layer. Place grated carrots and chopped onions on it. Then thin mugs of raw potatoes. Place the pre-salted fish on this vegetable bed.
2. The dough must be wrapped so that the fish and filling are not visible.
3. Transfer the fish in the dough onto a baking sheet and bake in the oven for 30 minutes at 180 degrees Celsius.

You need to keep an eye on the dish so that the dough does not burn. At the end of cooking, grease it with butter.

Gefilte fish

For stuffing, it is better to choose medium or large-sized fish, preferably without a lot of bones. The filling in the form of vegetables goes well with fish, making the dish satisfying and tasty.

1. Prepared fish should be marinated before cooking. This will give it an interesting, rich taste. To do this, you need to salt the carcass and pour lemon juice over it. Leave for half an hour.
2. Place a sheet of foil on a baking sheet. Place the fish on it. Place any vegetables of your choice into the belly. This could be onions, carrots, potatoes or bell peppers. Add spices. You can close the belly with toothpicks.
3. The fish must be wrapped tightly in foil.
4. You need to check the dish for readiness using both fish and vegetables. To obtain a crispy, aromatic crust at the end of cooking, open the foil and bake for another 10 minutes.

In addition to vegetable filling, you can use:

• buckwheat with vegetables;
• mushrooms;
• shrimp and cream.

Fish baked in the oven has many advantages - it is an excellent dietary product, a quick-to-prepare dish, and a wonderful basis for culinary experiments. You can bake fish with vegetables, and then you don’t have to prepare a side dish separately. Baked fish can be served not only hot, but also cold - its taste can only benefit from this. Baked fish is unique in that, if served correctly, it can turn from a simple everyday dish into an unforgettable decoration for a holiday table. Total advantages! The most delicious baked fish are perch, crucian carp, cod, mackerel, halibut, pike perch, carp, trout, salmon, pike, bream, carp, bream, pink salmon, flounder, etc.

If you use frozen fish, be sure to defrost it in the refrigerator in advance. Don’t be afraid to use seasonings, spices and herbs - they allow you to enrich the fish taste, revealing all its nuances, and add aromatic notes to the dish. Lemon, garlic, dill, cilantro, rosemary, thyme, coriander and common black pepper will come in handy here. Since in most cases, cooking fish in the oven takes a small amount of time (from 10 to 30 minutes), always check its readiness after the minimum cooking time. This can be done with a fork - the finished fish will flake easily. Baking fish in foil is a great way to make the taste of the fish much more intense and the meat more tender, so don’t neglect this nuance when cooking. Now let's move from words to action and check out the delicious recipes that are just waiting to be implemented in your kitchen.

Pike perch baked with vegetables and mushrooms

Ingredients:
2 pike perch fillets (about 250 g each),
1 carrot,
1 stalk of celery,
4 large champignons,
40 g butter,
2 green onions,
1/4 cup heavy cream, fish stock or lemon juice,
salt and ground black pepper.

Preparation:
Preheat the oven to 180 degrees. Prepare 2 pieces of foil by lightly greasing them with oil. Rub the pike perch with salt and pepper. Fry the chopped vegetables and mushrooms in the butter for 2-3 minutes until they begin to soften. Add cream and cook until most of the liquid is absorbed. Season with salt and pepper. Place each fillet on a piece of foil and top with a mixture of vegetables and mushrooms. Sprinkle with chopped green onions, close the edges of the foil, place the fish on a baking sheet and bake for about 15-20 minutes.

Trout with tomatoes and olives and cheese

Ingredients:
1 trout steak (about 1 kg),
1/2 cup lemon juice,
2 teaspoons mustard,
1/2 cup vegetable oil,
150 g cherry tomatoes,
2/3 cup pitted olives
100 g cheese,
dill greens,
salt and ground black pepper.

Preparation:
Preheat the oven to 200 degrees. Cut the steak into 4 parts. Whisk together lemon juice and mustard. Slowly pour in the oil, whisking constantly until all ingredients are combined. Season with salt and pepper to taste. Add cherry tomatoes cut into 4 parts, olives cut in half and chopped dill. Place the fish steaks in a baking dish and pour over the prepared mixture. Sprinkle grated cheese on top and bake in the oven for about 10-12 minutes. Serve fish with butter sauce.

Ingredients:
1 carp (weighing 1-1.5 kg),
2 potatoes,
1 carrot,
1 onion,
1 bunch of dill,
1 lemon,
salt and spices to taste.

Preparation:
Prepare the fish by removing the scales, gills and gutting it. Lubricate the fish inside and outside with half a lemon, using all the juice - this will help get rid of the characteristic river smell. Rub with salt and spices to taste and leave to marinate for 1-2 hours. After this, place diced potatoes, onions cut into rings, carrots cut into circles and half a lemon cut into slices into the belly of the carp. Add a bunch of dill and secure the belly with toothpicks. Line a baking sheet with foil and grease with oil. Place the fish on a baking sheet and bake at 180-200 degrees for about 40-50 minutes.

Ingredients:
500 g white fish fillet, such as cod,
1/2 cup flour,
1 teaspoon granulated garlic,
1 cup breadcrumbs,
1 teaspoon dried Italian herbs,
1 large egg
vegetable oil,
salt and ground black pepper.

Preparation:
Preheat the oven to 200 degrees. Cut the fish fillet into pieces about 2-3 cm thick and about 7-8 cm long. Pour the flour into a plate and mix with granulated garlic. In another bowl, mix breadcrumbs with Italian herbs. Season with salt and pepper. Whisk the egg and 1 tablespoon water in a medium bowl.
Dredge the fish pieces in flour, carefully shaking off any excess, then dip the fish into the egg mixture and then into the breadcrumbs. Place fish fingers on a baking sheet lined with foil. Pre-grease the foil with vegetable oil. Bake for about 12 minutes. To ensure even toasting, you can turn the sticks over to the other side after about 6 minutes.

Pink salmon baked with citrus fruits

Ingredients:
4 pink salmon fillets (from 250 to 320 g),
4 slices of lemon,
4 orange slices
2 tablespoons chopped dill,

salt and ground black pepper.

Preparation:
In a large baking dish, place lemon slices in a row with orange slices underneath, so that you end up with 4 groups of citrus fruits - each fish fillet will have its own citrus “cushion”. Season each fillet with salt and pepper and place over two citrus slices (orange and lemon). In a small bowl, mix dill and vegetable oil. Distribute the mixture evenly between the fish fillets. Place the pan in an oven preheated to 200 degrees and cook for about 10-12 minutes.

Baked perch in a salt crust

Ingredients:
1 perch (weighing about 1.5 kg),
4 egg whites,
500 g salt,
1 bunch of fresh dill,
4 tablespoons vegetable oil,
1 lemon.

Preparation:
Gut the fish, remove the upper and lower ribs and gills. Beat the egg whites to soft peaks and stir in the salt. Place the dill into the cavity of the fish. Prepare a baking sheet by lining it with foil or parchment paper. Place 4 tablespoons of the salt mixture on a baking sheet, place the fish on top and sprinkle with the remaining salt mixture, helping yourself with your hands. Bake the fish in an oven preheated to 200 degrees for 35 to 40 minutes. Serve, carefully removing the salt crust, with lemon slices.

Oven-baked fish is a versatile dish that can have new flavors each time depending on the ingredients you use as an addition. Don't be afraid to experiment and surprise your loved ones with culinary masterpieces!

Fish is a very tasty and extremely healthy product. It contains fatty acids that have a positive effect on the functioning of the brain and cardiovascular system. Fish is recommended for hypertensive patients and people with thyroid diseases. Fish contains phosphorus, iodine, a huge amount of vitamins and minerals necessary for health. Fish is as rich in protein as beef or poultry, but it is much easier for the body to digest. Let's talk about how to cook fish in the oven and how to make the finished dish as healthy and tasty as possible.

Boiled fish, of course, is considered to be the healthiest, and this is true, although when cooked, fish loses some of its taste. And undoubtedly, it is very tasty, but when fried, it loses some of its healing properties - for all its advantages, it is contraindicated for those who cannot eat fried food.

But oven-baked fish is good for everyone. All the juices remain in it, it does not give them to the broth, but at the same time it does not absorb fried oil, so if you want to preserve both the taste and beneficial properties of the fish, it is best to cook the fish in the oven. The fish used for this is river, sea, and lake; each fish has its own characteristics and taste. And every housewife has her own preferences. Some people prefer drier fish, some fattier ones, some like to make fish cutlets in the oven, and some prefer to bake fish on the grill. We have selected for you the best recipes for oven-baked fish so that you can expand your culinary arsenal, enriching it with several tasty and healthy dishes that you can often delight yourself and your loved ones with, taking care of their good mood and health.

How to cook fish in the oven: basic principles

When cooking fish, the most important thing is to choose it correctly. The fish must be fresh. If you purchase uncut fish, whole, including the head, pay attention to its eyes. Fresh fish should have clear and shiny eyes. If they are soft and cloudy, such fish should not be taken. The scales should also be shiny and smooth. Be sure to check the smell, the fish should smell only like fish and nothing else. If you buy fish already cleaned and without a head, pay attention to how it separates from the bones. If raw fish falls off the bones, it means it is stale and cannot be eaten.

So, you chose the fish and brought it home. We begin to clean - from tail to head. Carefully gut it - insert a knife (or scissors) into the hole under the rear fin on the abdomen and cut from bottom to top. We try not to damage the gallbladder. After gutting the fish, wash it thoroughly. Whether the fins, tail, and head need to be removed depends on the recipe or your preference.

After washing the fish, brush it with salt.
Most often, it is recommended to grease the fish with spices from the inside and put lemon inside to soften the smell of the fish. You can bake it like this, just remove the lemon before serving. This, by the way, is one of the simplest and most popular oven-baked fish recipes.

In general, fish is baked quite simply - depending on its size, it is laid out on a baking sheet whole or cut into uniform pieces and baked at a temperature of 200-250 degrees.

Bake fish in enamel, cast iron dishes or in heat-resistant glass oven tins. The height of the pan or pan depends on the dish and the fat content of the fish - if the fish is fatty, or you are going to bake it in a sauce, then you will need a pan or pan with high walls. If you are going to bake fish in the oven on a grill rack, be sure to place a baking sheet under it so that the fat drips there.

Be sure to use baking paper or a special heat-resistant mat so that the fish skin does not stick to the baking sheet, then the dish will not lose its appearance.

The most delicious fish when baked are carp, crucian carp, cod, sole, sea bass, mackerel, halibut, butterfish and all types of trout.

Potatoes go well with baked fish, as do asparagus and green beans. Green beans and asparagus complement the taste of fish very well, resulting in a very delicate and elegant combination.

Fish in the oven, baked in foil

If you don't like fatty fish, but don't like dry fish either, the best baked fish recipe for you is fish baked in foil. Foil allows the fish to bake in its own juices. It creates an almost hermetic shell, the fish does not burn and liquid does not leak out of it. Pink salmon is well suited for baking in foil - this fish is quite dry, and the foil will allow it to retain moisture, it will bake evenly and remain soft, tender and aromatic.

Ingredients:

• pink salmon - 1 pc.;
• lemon - 1 pc.;
• onion (head) - 1 pc.;
• carrots - 1 pc.;
• butter - 50 g;
• greens - for decoration.

Cooking method:

We clean the fish and rinse thoroughly. Cut the onion into half rings approximately 1-2 mm wide. Peel the carrots and grate them on a coarse grater. We also cut the lemon into half rings, approximately the same as the onion or a little thicker.

Heat a frying pan, sauté onions and carrots in vegetable oil.

Coat the fish well with salt and pepper - both outside and always inside. Use a spoon to put the filling inside - fried onions and carrots, add 2-3 slices of lemon and a small piece of butter. As we have already said, fish is a bit dry, and butter will give it softness.

After we stuffed the fish, we should still have some vegetables left. We make a pillow out of them, on which we carefully place the pink salmon, and on top of the fish, we place the remaining lemon slices. We wrap everything in foil, check that there are no gaps, the foil should cover the fish hermetically. If necessary, you can take another sheet of foil, cover the top of the already wrapped fish and seal it.

Preheat the oven to 180 degrees and put the fish in the oven for an hour.

Gently remove the foil from the baked fish, carefully place the fish on a dish and decorate with herbs.

You can serve it whole or pre-divided into pieces.

Fish in the oven with potatoes

The best baked fish recipe for the whole family. This dish is tasty, satisfying and healthy, without any specific or exotic ingredients, so it will appeal to almost everyone without exception. We bake the fish fillet in the oven in a white milk sauce along with potatoes, but you can also bake it separately; this recipe allows for variations. You can also use other vegetables instead of potatoes or along with them.

Ingredients:

• medium fat fish fillet - 800 g;
• medium-sized potatoes - 10 pcs.;
• onion (head) - 2 pcs.;
• sour cream 10% fat - 250 g;
• milk - 300 ml;
• grated cheese - 100 g;
• flour - 2 tablespoons;
• salt, pepper - to taste.

Cooking method:

Before cooking the fish in the oven, let's first deal with the vegetables. Boil the potatoes until half cooked, let cool. Finely chop the onion, heat a frying pan with vegetable oil and sauté the onion in it. When it turns slightly golden, add flour to it, mix and fry for another 2-3 minutes, no more. Add sour cream and simmer for another 2 minutes, stirring slightly. Without stopping stirring, pour in the milk, bring to a boil, add salt and pepper and simmer after boiling for another 2 minutes. By this time, the potatoes have already cooled down enough, now you can cut them into slices.

Grease a baking sheet with oil, place potato slices on the baking sheet, and place fish fillets on them - whole slices or cut into portions, as you prefer. Pour sauce over everything. Before baking the fish, preheat the oven to 220 degrees, and only then place the baking sheet there. Leave the fish to bake for 40 minutes. 10 minutes before the end, sprinkle the fish with grated cheese. As a result, you will get juicy, tender fish soaked in milk sauce, with a ready-made side dish and a crispy cheese crust.

Fish in the oven with vegetables

Fish baked with vegetables is a tasty, satisfying, but at the same time quite light dish. Vegetables, like fish, are easily absorbed by the body. This is the best baked fish recipe for those who love to eat delicious food, but at the same time try to watch their figure.

Ingredients:

• sea ​​fish - 700 g or 2 medium carcasses;
• white cabbage - half a small head of cabbage;
• carrots - 1-2 pcs.;
• onions - 2 pcs.;
• bell pepper - 1 pc.;
• tomato paste;
• spices;
• mayonnaise;
• half a lemon;
• greenery;
• mushrooms, melted cheese - optional.

Cooking method:

Chop the vegetables. In fact, what form you will have them depends solely on your desire. You can grate the carrots on a coarse grater, or you can cut them into rings. You can cut the pepper into cubes or long strips. Chop the cabbage thinly or into pieces. Onion - finely or in half rings. The most important thing is the sequence with which you fry the vegetables. First, heat the vegetable oil in a frying pan, brown the onion in it, add the carrots, when they set a little - the pepper, and then the cabbage. When the cabbage gives juice, settles and becomes softer, add tomato paste. You can add mushrooms and processed cheese to the dish if desired. We introduce the mushrooms before the cabbage, the cheese will appear in the sauce, along with the tomato paste.

Let's move on to the fish. We cut the fillet into pieces, add salt and grease well with mayonnaise and spices. If you cook the whole fish, then you need to clean it, wash it, and then salt it inside and out, and grease it with mayonnaise.

Grease a baking sheet with oil and place half the contents of the pan on it, creating a “pillow” of vegetables. Place the fish on top of the vegetables, pour in lemon juice and cover with the remaining vegetables. Lightly pour mayonnaise on top (make a mesh) and bake in a preheated oven at 200 degrees for 40 minutes. 10 minutes before the fish is cooked, you can sprinkle with grated cheese.

Fish in foil with lemon and mustard

When talking about how to cook fish in the oven, you cannot miss one of the classic recipes for baked fish. For this you need a medium-sized fish, but not too small, we will bake it whole.

Ingredients:

• medium-sized fish, about 1 kg;
• onion - 1 pc.;
• mustard - 50 g;
• lemon - 1 pc.;
• tomato - 1 pc.;
• salt;
• pepper;
• greenery.

Cooking method:

If the fish is whole and not gutted, wash it and remove scales from the tail to the head. We cut off the head, as well as the tail and fins, and remove the entrails. Rinse thoroughly and wipe with disposable cloth napkins or paper towel. Next we make several transverse cuts. Rub the fish with spices, salt and pepper and leave for 20 minutes.

Let's move on to vegetables. Cut the tomato into thin slices, cut the onion into half rings. Cut the lemon in half, set aside one part, and cut the second into thin rings.

Take a fish pan, line it with foil, and lay out the fish. Insert a slice of lemon and tomato into the transverse cuts made.

Squeeze the remaining half of the lemon, pour the juice into the mustard, mix until a homogeneous liquid is obtained. Lubricate our fish with lemon-mustard sauce on both sides.

We stuff the fish with tomatoes and onions; you can also put a little onion on top. Wrap the fish in foil and place the pan with the fish in the oven for 30 minutes. Bake at 200 degrees. When the fish is almost ready, the foil should be opened, then the fish can brown and get an appetizing crust.

Baked fish in foil under a vegetable coat

This recipe is suitable for those who do not like to fuss with fish for a long time - we will bake ready-made fish fillets. The highlight of this recipe is that the fish is baked in portioned “plates” made of foil, in which it is then served.

Ingredients:

• fish fillet - 6 pieces, 200 g each;
• medium carrots - 4 pcs.;
• onions - 2 pcs.;
• cheese - 200 g;
• salt;
• seasoning for fish;
• mayonnaise - 70 g;
• vegetable oil.

Cooking method:

Take chilled or frozen fish fillets. Frozen fillets should first be thawed, then rinsed and patted dry with a paper towel or napkin. Rub the fillet pieces with salt, pepper and spices and leave to “breathe”.

Let's move on to vegetables. Grind the onions and carrots - you can grate the carrots and finely chop the onions, but if you want to do it faster, you can use a blender. Heat vegetable oil in a frying pan, add onion and sauté. When it becomes transparent and slightly golden, add the carrots. When the carrots become soft, turn off and cool.

We make plates with sides for each piece from foil and place the fish on the resulting “plates”. Add mayonnaise to the vegetables and mix until smooth. Spread the resulting dressing onto the fillet pieces in an even layer. Sprinkle grated cheese on top. Place the “plates” on a baking sheet and bake for 40 minutes at 180 degrees. Before serving, do not remove the fish from the foil.

Baked fish in foil in soy-sour cream marinade

Quite a spicy dish, very tasty and aromatic, in the good traditions of Pan-Asian cuisine, the best baked fish recipe for lovers of spicy and hot dishes.

Ingredients:

• fish fillet - 300 g;
• soy sauce - 50 ml;
• sour cream - 50 ml;
• cumin seeds - a pinch;
• ground chili pepper - a pinch;
• olive oil - 30 g;
• grated ginger - 1 tbsp. spoon;
• garlic - 2 cloves;
• greenery.

Cooking method:

Cut the fish fillet into portions, remove the bones if there are any.

Let's start the marinade. Mix sour cream with grated ginger, squeeze garlic into it, pour in olive oil and soy sauce, add spices - cumin seeds and grated chili. Mix everything.

Dip the fillet slices into the marinade and leave for 30 minutes, allowing the fish to marinate.

We fold the foil in two layers and cover the baking sheet with it. Place the fish fillet slices on foil. Cover with the same thick layer of foil, wrap and seal the edges so that the fish is baked in an airtight “packaging”. Bake at 200 degrees for 20 minutes. When the fish is ready, remove the top layer of foil and sprinkle with herbs.

The smell of fish is very corrosive, and to prevent it from eating into the dishes, use foil - cover a baking sheet with it.

Fish should be stored separately from other ingredients, in an airtight container.

Lemon juice not only goes very well with fish, but also eliminates its sometimes too strong odor, so it’s good to put lemon inside the fish when baking.

After working with fish, it’s good to sprinkle lemon juice on your hands to eliminate the smell; you can also use lemon peel or coffee.

Keep your fish fresh. Fish can spoil easily and quickly, so it needs to be stored properly.

If you are going to cook fish in the oven, do it immediately before serving - cooled and heated fish loses the taste of freshly cooked fish.

Fish in the oven is tasty and healthy! I bring to your attention three delicious recipes for cooking fish and some tips that you should consider when cooking fish in the oven.

Recipe 1: Fish baked in foil

Foil is a great invention of mankind. 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.

Ingredients:

pink salmon – 1 pc. ; lemon – 1 pc. ; large head of onion; carrots – 1 pc.; 50 gr. oil drain; any greens 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.

2. Next, add salt and pepper to the onions and carrots and fry them in vegetable oil. First the onion is fried, then the carrots are added.

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 butter cut into pieces.

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 fish 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 on a large oblong dish and garnish with herbs.

Recipe 2: Fish and chips in the oven

For this recipe we take fish fillet, which we bake with potatoes in a delicate milk sauce. This delicious 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 round 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.

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, processed cheese – 2 pcs., greens.

Cooking method:
1. Shred cabbage, carrots, onions and peppers; put everything in a frying pan. When the cabbage is soft, add grated tomatoes or paste.

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

3. Grease a baking sheet with oil/fat, 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.


BONUS:
For this dish" Carp in sour cream sauce ”needed: CARP (carp), sour cream, garlic

Clean the fish and set aside for now.

Cooking sour cream sauce: sour cream + more garlic + salt = mix.

We take a sheet of foil... grease it with oil... place our fish... and pour the sauce on the inside. Don’t skimp on the sauce, this means that there should be a lot of sour cream. (For 1 kg of fish I take a 250 g bag/jar of sour cream and a head of medium garlic.)

Now close the foil, leaving a small hole, and into the preheated oven. Bakes quickly.

If the fish is large, you need to cut it and wrap it in pieces in foil. Once cooked, serve directly in foil.

And if you didn’t finish the fish in one sitting, because... This dish is hearty, and if you put it in the refrigerator, the sauce will turn into jellied meat...mmmmmmmm!!! Here it turns out like this... when hot, the fish is very filling... when cold, you just savor it and enjoy it! 🙂 Author - I, Margarita

Cooked fish with vegetables in the oven is an ideal dish for a diet menu or a healthy diet, especially if you bake the components in foil or a sleeve. The impressive nutritional value of culinary creations and their excellent taste will not leave even picky eaters indifferent.

How to cook fish in the oven with vegetables?

To supplement your diet with a variety of healthy and tasty dishes, it is important to understand what vegetables go with fish, what seasonings are most expected in such culinary ensembles, and how long you need to bake the ingredients in the oven.

1. Fish dishes with vegetables can be prepared from fillets, steaks or whole carcasses of any variety.
2. The ideal accompaniment for fish would be onions, carrots, potatoes, sweet bell peppers, all kinds of cabbage, zucchini or eggplant and other vegetables.
3. In addition to the minimum set of seasonings of salt and ground pepper, you can use an assortment of dried thyme, oregano, basil, ground coriander, and any dried or fresh herbs or spices of your choice.
4. When baking fish and potatoes, pre-boil the latter until half cooked or increase the heat treatment time of the dish. At the same time, cover the container with foil, a lid, or place the components in a sleeve.

Red fish with vegetables in the oven

Red fish baked in the oven with vegetables will replenish the body with a lot of useful amino acids, vitamins and elements. The dish can be prepared using an arbitrary set of vegetables, compiled according to the preferences of consumers. In any version, the result will delight you with the appetizing aroma and excellent taste of the food.

Ingredients:

• red fish fillet – 0.5 kg;
• onions and carrots - 1 pc.;
• tomato and sweet pepper – 1 pc.;
• dill – 0.5 bunch;

Preparation

1. Slices of red fish are salted, peppered, flavored with seasonings and lemon juice, and placed in an oiled form.
2. On top are chopped onions with carrots and slices of tomatoes with bell peppers.
3. Season the vegetables and pour oil on top.
4. After 20 minutes of baking at 200 degrees, the fish and vegetables in the oven will be ready.

River fish with vegetables in the oven

Cooked river fish with vegetables turns out delicious and incredibly juicy. The carcasses are prepared properly, removing scales, gills, fins and tail. The heads can be removed or left. Instead of grated garlic, you can add chopped onions, and replace the parsley with fresh sprigs of dill.

Ingredients:

• river fish – 1 kg;
• garlic – 3 cloves;
• tomato and sweet pepper – 3 pcs.;
• parsley – 1 bunch;
• lemon – ¼ piece;
• salt, pepper, vegetable oil.

Preparation

1. The fish are prepared, rubbed with salt, pepper, lemon juice and oil.
2. Parsley sprigs are placed in the bellies and the carcasses are placed in an oiled form.
3. Crush the fish on top with garlic, chopped tomatoes and sweet pepper.
4. After 40 minutes of baking at 180 degrees, the river fish with vegetables in the oven will be ready.

Fish with vegetables in tomato sauce

Invariably juicy, tender, with a pleasant acidity, the result is fish stewed with vegetables in tomato sauce, to which sour cream is added if desired. To prepare the dish you will need a mold, cauldron or other container with a lid. Instead of the latter, you can use a piece of foil, tightly covering the surface of the vessel with it.

Ingredients:

• fish – 1 kg;
• tomato juice – 500 ml;
• onions and carrots – 2 pcs.;
• garlic – 4 cloves;
• flour – 30 g;
• rosemary and basil - 1 pinch each;
• salt, pepper, vegetable oil.

Preparation

1. Cut the fish into pieces, salt and pepper, and place in a mold.
2. Fry onions and carrots in oil.
3. Add tomato juice and seasonings, bring the sauce to a boil, and pour it over the fish.
4. After 30 minutes of cooking under the lid, the fish stew with vegetables in the oven will be ready.

Fish baked in foil with vegetables

Cooked fish with vegetables in the oven in foil will delight you with ideal taste properties. In addition to unprecedented juiciness, the advantages include the dietary properties of the resulting dish, which contains a minimum of fat, has a beneficial effect on digestion, and, without overloading it, satisfies the feeling of hunger.

Ingredients:

• fish – 0.5 kg;
• zucchini and eggplant - 1 pc.;
• onions and carrots - 1 pc.;
• garlic – 2 cloves;
• tomato – 1 pc.;
• thyme and basil - 1 pinch each;
• salt, pepper, vegetable oil.

Preparation

1. Vegetables are cut, seasoned with herbs, and placed in portioned pieces of oiled foil.
2. The fish is cut, salted, peppered, and placed on top.
3. Seal the packages and place on a baking sheet.
4. After 30-40 minutes of baking at 190 degrees, the fish and vegetables in the oven will be ready.

Fish with vegetables in the sleeve

Easily prepared, baked with confidence and tender fish baked with vegetables in the oven in the sleeve. As a vegetable accompaniment, instead of new potatoes, you can take zucchini, eggplant, broccoli florets or young asparagus, complementing the assortment of vegetables with sweet and, if desired, hot pepper.

Ingredients:

• fish (fillet) – 800 g;
• new potatoes – 450 g;
• fennel and carrots - 1 pc.;
• garlic – 2 cloves;
• pitted olives – 100 g;
• lemon – 1 pc.;

Preparation

1. The fish fillet is rubbed with salt, pepper, spices, and placed in a sleeve.
2. Coarsely chop potatoes, carrots, fennel, combine with chopped garlic, olives, adding lemon juice, oil and seasonings.
3. Place the vegetables next to the fish and tie the sleeve.
4. Place the dish in an oven preheated to 180 degrees for 40 minutes.

Fish steaks with vegetables in the oven

The one presented below with vegetables in the oven involves the use of steaks or whole fish carcasses that do not contain small bones. In addition to tomatoes and onions, you can supplement the base product with slices of root or stem celery, more delicate carrots or other appropriate vegetables.

Ingredients:

• fish steaks – 4 pcs.;
• tomatoes – 2 pcs.;
• onion – 1 pc.;
• dill – 0.5 bunch;
• lemon – 0.5 pcs.;
• salt, pepper, spices, vegetable oil.

Preparation

1. Seasoned steaks are placed on oiled pieces of foil.
2. Place slices of tomatoes, sprigs of dill and onion half rings on top.
3. Seal the envelopes and cook the fish and vegetables for 30 minutes at 190 degrees.

Fish stuffed with vegetables

Fish with vegetables is a recipe that can be executed by stuffing a prepared whole carcass with a sautéed vegetable mixture, the composition of which can be selected individually. You can fill the belly of the fish with the filling or make an incision along the back, through which you first remove all the entrails and the spinal bone.

Ingredients:

• fish carcasses – 2 pcs.;
• tomatoes – 2 pcs.;
• onions and carrots – 2 pcs.;
• stalk celery – 2 pcs.;
• sweet pepper – 1 pc.;
• hard cheese – 100 g;
• laurel – 1 pc.;
• salt, pepper, thyme, vegetable oil.

Preparation

1. Vegetables are chopped and simmered in butter with the addition of bay, thyme, salt and pepper.
2. Prepare the fish carcasses, season them, and fill them with a vegetable mixture.
3. Place the fish in foil envelopes and cook for 20 minutes at 180 degrees.
4. Turn off the edges of the foil, sprinkle with cheese and bake for another 10-15 minutes.

Fish with potatoes and vegetables in the oven

Fish with vegetables in the oven, the recipe for which will be presented in this section, is made as nutritious as possible thanks to the addition of potatoes. The tubers should be cut into thin slices for faster baking or pre-boiled in water until half cooked for 7 minutes.

Ingredients:

• fish fillet – 1 kg;
• potatoes – 1 kg;
• onions and carrots - 1 pc.;
• stalk celery – 1 pc.;
• spices for fish and Provençal herbs - 2 pinches each;
• salt, pepper, vegetable oil.

Preparation

1. Cut the fish, season with spices, salt and pepper, leave for 1 hour.
2. Chop potatoes and all vegetables, season with herbs and salt, place in a mold, alternating with marinated fish.
3. Cover the container with foil and bake for 40 minutes at 180 degrees.

Fish with vegetables in sour cream in the oven

Baked in the oven, it will become even tastier and acquire a pleasant creamy taste if you bake the dish with the addition of sour cream-based sauce. Finely chopped fresh dill and basil and a mix of Provencal dried herbs will add piquancy, instead of which you can take rosemary, thyme, and sage separately.

Ingredients:

• fish fillet – 1 kg;
• sour cream – 300 g;
• onions – 2 pcs.;
• flour – 1 tbsp. spoon;
• Provençal herbs – 1 teaspoon;
• dill – 1 bunch;
• salt, pepper, vegetable oil.

Preparation

1. Cut the fish fillet, salt, pepper, mix with onion half rings, and place in a mold.
2. Add salt, pepper, flour, dill and herbs to the sour cream, mix, and spread in a continuous layer over the fish.
3. Bake the dish for 30 minutes at 190 degrees.

Fish in the oven with vegetables and cheese

It will be delicious with vegetables when cooked with grated cheese. Both savory varieties of the product with a spicy edge and a more delicate melted product with a delicate creamy taste will be suitable. In the latter case, the composition of the dish will be supplemented with spicy spices and chopped garlic.

Ingredients:

• fish fillet – 1 kg;
• cheese – 250 g;
• onions – 2 pcs.;
• tomatoes – 2 pcs.;
• greens – 1 bunch;
• salt, pepper, spices, oil.

Preparation

1. Shred the fish into portions, season, place in a mold, placing chopped onions and tomatoes on top.
2. The fish under the vegetables in the form is crushed with grated cheese and baked in an oven preheated to 200 degrees for 20 minutes.

Fish casserole with vegetables in the oven

The dish turns out to be harmonious and balanced when prepared in the form of a casserole with egg-milk or sour cream filling. The cutting shape and size of fish and vegetable slices are determined individually. For the most delicate taste, assorted vegetables are pre-sautéed until half cooked.