You can cook a delicious dish of sea or river inhabitants in a wide variety of variations: boil, fry, stew, stuffed appetizingly. Today we learn how to bake fish in foil in the oven in order to enjoy delicious, hearty and healthy food obtained at home.

Fish baked in foil

The brilliant "culinary assistant" has long earned recognition among lovers of healthy nutrition. Fish baked in foil not only preserves the maximum of useful components, but also saves time on cleaning the oven, minimizes the spread of unwanted odors in the room.

Ingredients Composition:

  • soy sauce - 160 ml;
  • ginger root - 5 cm;
  • trout fillet (required with skin) - up to 1 kg;
  • cloves of garlic - 3 pcs.;
  • liquid honey - 160 ml.

Cooking method:

  1. We clean the ginger root and garlic cloves, finely rub, combine with honey and Chinese sauce. Mix everything thoroughly.
  2. Fish fillet can be left whole or divided portionwise - as you like! So that the pieces do not fall apart during the cooking process, we will certainly save the skin on the fish.
  3. We lower the trout into the mixture, process it well with a spicy composition, send it to the refrigerator for an hour. Turn the product over two times for uniform pickling.
  4. We cover the baking sheet with foil, put the fish on it, bake it for 10 minutes if it is cut into pieces, and for a quarter of an hour we cook the whole carcass at 200 ° C.

We serve the dish on a portioned plate and serve with tomatoes, cucumbers, herbs.

Red fish in the oven step by step recipe

Thermal treatment of the “noble” species of underwater inhabitants is a responsible occupation, because red fish in foil in the oven should certainly turn out delicious.The price of the issue is binding!

Grocery list:

  • pink salmon - 1 pc.;
  • rosemary, spices, salt, pepper;
  • nutmeg, cardamom - 9 g each;
  • tangerines - 3 pcs.

If we use a frozen product, we extract it from the freezer in advance, we expect natural thawing.

Order of preparation:

  1. We clean the fish from scales, remove the head, entrails, fins. Thoroughly wash the trout, cut into layers up to 3 cm thick.
  2. We mix all the spices in the bowl. The presented set of cardamom and coriander perfectly emphasizes the delicate taste and main nutritional benefits of pink salmon.
  3. We place the carcass in a spacious dish, process it on all sides with pepper and salt, as well as with the resulting fragrant composition. Leave in this form for half an hour.
  4. We clean the tangerine, squeeze the juice out of half the slices, pouring the pink salmon pieces on it. We stand another 10 minutes in a fragrant composition.
  5. We cover the form with foil, place it on the shiny side of a serving of fish, wrap the paper in a tight package, put the dishes for 20 minutes in the oven, already heated to 210 ° C.
  6. We take the fish out of the heat of the oven, cover it with the remaining slices of tangerines, cook for another 10 minutes, pouring pink salmon on the salmon released from it and fruit.

Serve this culinary wonder hot. We choose the side dish according to our preferences (I’m only afraid that it won’t reach him, the main course turned out to be so good and charmingly delicious).

How to bake with vegetables

Almost any fish “favorably” accepts a variety of vegetables in their company. The right combination of products is the key to getting delicious food and ensuring the good work of the digestive tract.

The list of components:

  • olive oil;
  • zucchini - 1 pc.;
  • sweet pepper fruit;
  • cod fillet - 1 pc.;
  • cherry tomatoes - 5 pcs.;
  • lemon;
  • cloves of garlic - 3 pcs.;
  • turnip onion - 1 pc.;
  • salt, pepper (allspice freshly ground), Provencal herbs.

Cooking process:

  1. Thoroughly wash the fillet, dry with disposable towels, divide into portions, season with pepper and salt, Provencal herbs.
  2. We free the onion from the husk, shred the rings. Zucchini cut into cubes. If we are lucky and the fetus is young, we leave it with a peel. Otherwise, we clean it.
  3. We extract seeds from pepper, chop into strips. We make out the halves of tomatoes.
  4. We spread a layer of onions on a matte surface greased with olive oil, a piece of foil separated from the roll.
  5. Slightly salt and pepper the fragrant “pillow”, place portions of cod on it.
  6. Next, place on the fillet the rest of the vegetable slicing, attach thin slices of lemon, chopped garlic. We complement our mouth-watering composition with spices. Wrap the paper, fix its ends, leaving a small gap for the exit of steam. We do not want the foil to be torn during the thermal processing of products.

Serve the food hot, admiring its extraordinary beauty. All vegetables retained bright colors and shape as if they had only been plucked from the garden.

Whole pike

Whole baked fish is always of particular interest when compiling a festive table menu. Pike cooked in this way is truly a royal dish!

Product Set:

  • lean oil;
  • turnip onion, carrot and tomato - 1 pc.;
  • clove of garlic;
  • fish carcass;
  • high-quality mayonnaise - 220 g;
  • olives (preferably seedless) - 120 g;
  • lemon;
  • sea ​​salt, herbs.

Cooking Technology:

  1. We clean the pike, cut the fins, remove the insides and gills, carefully rinse the carcass under the tap.
  2. Dice prepared vegetables in cubes, pass in oil until transparent. Cut the olives in circles.
  3. We process fish on all sides with mayonnaise. It is better if it is homemade sauce.
  4. We place the pike on the foil, lay in the abdomen a lemon (small) sliced ​​into slices, olives rings. We place ready-made vegetable slices on top. Sprinkle our culinary "still life" with salt, pepper, sprinkle with lemon juice.
  5. We fix the ends of aluminum paper, spread on a baking sheet, bake for 45 minutes at 220 ° C.

We serve a luxurious dish on a beautiful serving plate.

Hearty dish with potatoes in the oven

Fish is a universal product that goes well with a variety of vegetables. A dish with potatoes is a prime example.

Components Used:

  • butter (sunflower and cream);
  • cheese (any grade) - 120 g;
  • fish fillet (choose according to preference) - 600 g;
  • potatoes - 5 pcs.;
  • onions - 1 pc.;
  • tomatoes - 2 pcs.

Methodology of action:

  1. Cut the prepared fillet into small pieces.
  2. Boil the tubers in their “uniforms”, peel the cooled potatoes, separate them in circles, and process with cream fat.
  3. We free the onion from the husk, chop in small cubes, fry in vegetable oil until golden brown.
  4. Cover the form with foil, grease it with vegetable fat, place portions of fish. Top with golden onions, then potatoes and tomato slices. Season everything with salt, pepper, favorite spices and spices, wrap the ends of the paper.
  5. Bake food for 60 minutes at 200 ° C.
  6. Open the foil 10 minutes before the end of the process. Sprinkle the dish with cheese chips, cook until it melts and slightly browned.

The resulting hearty dish with potatoes in the oven is an excellent option for a family dinner.

In sour cream sauce

Preparing an appetizing and nutritious dish in a fragrant fermented milk product will not be difficult even for an inexperienced craftswoman. You only need to know how much to bake the fish so that it retains its best qualities.

Required Products:

  • salmon steaks - 6 pcs.;
  • turnip onion - 3 pcs.;
  • eggs - 3 pcs.;
  • homemade sour cream - 250 g;
  • potatoes - 5 pcs.;
  • lemon;
  • cheese (preferably hard) - 230 g;
  • greens, spices.

Process description:

  1. We clean the onions, chop them into cubes. We place pre-prepared fish steaks in the bowl, fill them with slices of vegetable, pour the ingredients of the dish with juice of ½ lemon. We stand the salmon for half an hour in the refrigerator. Such pickling will make the fish more dense and flavorful.
  2. We combine in the bowl cheese chips, raw eggs, chopped greens (dill, parsley), fat sour cream. Mix well the composition.
  3. From the parts of the foil we arrange “dishes” in the form of boats or peculiar baskets. We put one steak in the received containers, on top we place several thin slices of potato.
  4. Pour portions with sour cream sauce, send for 30 minutes in the oven.

What an amazing dish it turned out - you will see for yourself!

Mackerel Baked in Foil

The presented assortment of fish dishes is so attractive that if we decide to cook mackerel in the oven, we are sure in advance that we will get the best result.

Ingredients Composition:

  • natural butter;
  • mustard - 50 g;
  • lemon;
  • laurel sheets - 3 pcs.;
  • mackerel - 3 pcs.;
  • spices, spices.

Cooking:

  1. We clean the fish from the insides, rinse well. We make not very deep cuts along the whole carcass, while maintaining the integrity of the mackerel.
  2. You get about three notches in which we put small parts of the broken sheets of laurel, as well as a piece of butter. The same components are placed in the abdomen of the fish.
  3. Coat the carcass on all sides with a thin layer of mustard, wrap each portion in a separate sheet of foil, bake for 40 minutes in the oven (180 ° C).
  4. We take the dish out of the oven, fill the incised places with the lemon halves, and serve the gourmet dish to the table.

On which side of the foil is baked

Thin metal paper is a useful invention, not inferior to the dishes existing since cave times. The advantages of the foil are obvious: it provides the consistency of the product, does not need to be washed, does not oxidize, is compact and practically weightless. They wrapped the fish in paper, sent it to the oven, and as if they got into a fairy tale - an amazing dish will cook itself, preserving all the juices, aromas, wonderful tastes of the sea or river product.

However, there is a question that often arises among housewives - how to properly use this “self-assembled tablecloth” so that the food turns out to be the most juicy, healthy and appetizing.

Decide on which side of the foil to bake the fish:

  1. A feature of the aluminum paper production process was two sides - mirror and matte, with a slightly noticeable roughness. Such differences caused doubts about how to bake fish properly.
  2. If there is a need to reduce the cooking time, then we spread the product on a shiny layer, since by all laws of physics heat is reflected more strongly from the mirror surface.
  3. The dull side, which is on the outside, will absorb most of the heat coming from the heating elements of the oven, and therefore the dish will cook much faster.
  4. If you want to prevent overheating of the product, proceed in the reverse order - wrap the carcass so that the matte surface is inside and the gloss is outside.

Culinary experts argue that, in principle, there is practically no big difference in which side of the paper to place the products. It would be something to cook, and how to bake fish in foil in the oven, having received the most delicious, mouth-watering, incomparably aromatic dish - this is a completely different story!

 

Related:More from the author: