Baked fish in the oven is not only a healthy dish, but also extremely tasty. In addition, the fish cooks quite quickly. 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. If you are wondering what kind of fish to bake in the oven, remember that the following types of fish are especially tasty when baked: trout, wolffish, crucian carp, carp, cod, notothenia, halibut, grenadier, bluefish, merrow, sardine, sole, butterfish ), sea bass, mackerel.

You can bake fish with vegetables, especially potatoes, rice, cheese, milk, mushrooms, in foil using seasonings, mayonnaise, sour cream, flour, and so on.

BAKED FISH WITH SWEET CAPITUM PEPPERS

Ingredients:
600-700 g fish, 3-4 pods of sweet pepper, 3 tbsp. spoons of tomato puree, 4 tbsp. spoons of vegetable oil, 1.5 tbsp. spoons of ground crackers, pepper, salt.
Baked fish recipe:
Gut and wash the fish thoroughly, add salt and pepper. Remove the pepper pods from the grains, cut into thin strips and lightly fry in vegetable oil. Place pepper in the belly of each fish.
Place tomato puree on the bottom of the saucepan, heat well and add fish. Sprinkle it with ground breadcrumbs and drizzle with oil. Place in the oven to bake.
Fish baked in the oven is good if you serve fried potatoes as a side dish.
You can also cook baked mackerel, mackerel, large fresh sardines, and tuna in the oven.

HADDOCK BAKED IN THE OVEN

Ingredients:
400 g haddock (or sea bass), 200 g rice, 100 g butter, 2 eggs, ground black pepper, salt.
Preparing oven-baked fish:
Place the fish on a greased baking sheet and bake in the oven for 30 minutes.
During this time, cook the rice until half cooked.
Then place the rice on a baking sheet around the baked fish, pour in the eggs and bake for another 10-15 minutes.

FISH BAKED WITH VEGETABLES IN CREOL

Ingredients:
500 g hake, 1 tbsp. a spoonful of butter or margarine, 0.5 onions, 0.5 celery roots, 1.5 cups of mushrooms, a pod of green sweet pepper, 1 canned tomato, 3 tbsp. spoons of water, 3 tbsp. spoons of tomato puree, 2 teaspoons of chopped parsley, 2 potatoes, salt and pepper to taste, a pinch of chili powder or a little sauce.

Place chopped onion, diced celery, mushrooms and peppers in a frying pan with melted butter and fry everything over low heat for 5 minutes. Place in a saucepan, add the diced tomato, water, tomato puree, parsley and seasonings and boil for 10 minutes.
Grease a heat-resistant dish and place the fish in it.
Pour over the sauce. Bake the fish for 20-30 minutes until done.
When serving, add the remaining herbs and 2 whole boiled potatoes to the baked fish.

HUNGARIAN CATFISH BAKED IN THE OVEN

Ingredients:
catfish carcass (1.5 kg fish fillet), 1.5 onions, 1 clove of garlic, salt, paprika, cumin, 300 g mushrooms, 80 g butter, 1.5 teaspoons flour, 400 g sour cream, 1 a bunch of parsley, 1 green pepper, lard.
Preparing baked fish:
Cut the fish carcass into slices, wash, salt and place on a greased baking sheet. Boil fish broth from the head and spinal bone.
Fry the chopped onion in oil, add slices of mushrooms to it and continue frying, then sprinkle with paprika, add crushed garlic and mixed with chopped cumin. Dilute with a small amount of fish broth, add sour cream seasoned with flour.
Pour the resulting sauce over the fish pieces and bake in the oven until cooked.
When serving, garnish the baked fish with chopped pepper rings and chopped parsley, and sprinkle with lard and paprika.
Serve dumplings or boiled potatoes with butter as a side dish for oven-baked catfish.

FISH BAKED IN THE OVEN

Ingredients:
500 g fish, 2 tbsp. spoons of sour cream, 1/2 part lemon, salt.
Preparing baked fish:
Rub medium-sized freshwater fish with salt. Place on a baking sheet and bake in the oven for 20 minutes along with the scales and giblets.
Remove the scales from the fish, take out the entrails and separate the head.
Coat with sour cream and place on a baking sheet in the oven. Fry until golden brown.
Place the finished baked fish on a wide oblong dish and cut into pieces. Garnish with lemon slices.
Place a side dish around the baked fish: boiled potatoes, beans, onions, cut into slices and sprinkled with mayonnaise, stewed or canned tomatoes, fresh herbs.

FISH APPETIZER IN THE OVEN

Ingredients:
the proportions are arbitrary.
Preparing baked fish:
Peel the potatoes, rinse, cut into slices and fry in vegetable oil. Peel the pike perch or pike, fillet it, cut it into small pieces, lightly fry.
Cut the onion into rings, separate into circles and also lightly fry.
Place potatoes, fish, onions in layers in the duck pot, season with salt and ground black pepper. Pour in mayonnaise, close the lid and simmer in the oven until done. Then remove the lid to brown the surface.
Serve the dish hot, sprinkled with chopped herbs.

TROUT BAKED IN FOIL

Ingredients:
4 gutted trout, 1 medium-sized carrot, 160 g green onions, 1 piece of celery, 1 small green zucchini, 100 g butter, 1 bunch of mixed herbs (thyme, parsley, lovage), 6 tbsp. tablespoons dry white wine, salt and pepper to taste.
Preparing baked fish:
Rinse the trout thoroughly inside and out and dry with a napkin. Place in prepared special frying foil (if necessary, take 2 frying foils). Preheat the oven to 180°C.
Peel the carrots and cut into thin slices. Wash the onion, peel and cut into small pieces.
Peel the celery and cut into small cubes. Wash the zucchini and cut into slices.
Place the vegetables in foil around the fish. Place the butter, cut into pieces, over the vegetables. Salt and pepper everything. Add herbs to the fish and sprinkle the trout with wine.
Cover with foil and bake in the oven for 30 minutes.
Jacket potatoes and vegetables go well with baked trout.

PERCH ITALIAN STYLE

Ingredients:
600 g perch fillet, 2 tomatoes, sprig and basil leaves, 1 tbsp. a spoonful of chopped basil, 100 g champignons, lemon juice, 1 slice of lean boiled ham, 3 egg whites, 3 tbsp. spoons of flour, 2 tbsp. spoons of olive oil, 2 slices of Edam cheese, 2 tbsp. spoons of grated Parmesan cheese, 1 tbsp. a spoonful of margarine, salt, ground pepper to taste.
Preparing baked fish:
Wash the fish fillet, cut into 150 g pieces, season with a little salt, pepper, and a sprig of basil. Place in the refrigerator.
Wash the tomatoes, cut off the hard bases, cut into slices. Season with chopped basil. Peel the champignons, wipe with a napkin soaked in lemon water and cut into slices. Trim the fatty edges of the ham and cut into strips. Beat the egg whites and mix with the flour.
Heat the olive oil in a frying pan, roll the fillet pieces in the protein-flour mixture and fry on both sides for about 5 minutes.
Place the fish on a baking sheet. Place slices of tomatoes, champignons, strips of ham, as well as slices of cheese and margarine on it.
Bake in an oven preheated to 200°C for about 10 minutes until the cheese has melted.
Place fish fillets on warmed plates and garnish with basil leaves and grated cheese.
Noodles and vegetable salad go well with baked perch.

SEA BASH WITH TOMATOES (Albanian cuisine)

Ingredients:
800 g fresh perch, salt, ground black pepper, 2.5 tbsp. tablespoons flour, 100 ml olive oil, 5-6 tomatoes, garlic, 50 g parsley, 50 g sheep cheese, 2 tbsp. spoons of breadcrumbs.
Preparing baked fish:
Clean the fish, wash it, salt it, bread it in flour and fry in vegetable oil. Cut the tomatoes with the core removed into slices and sauté in olive oil, salt and pepper, sprinkle with grated garlic and parsley.
Grease the dishes with vegetable oil, place tomatoes and fish in it. Top the fish with fresh tomatoes, sprinkle with grated cheese and breadcrumbs.
Bake in a oven at 200°C for about 40 minutes.
You can serve rice as a side dish for oven-baked fish.

FISH BAKED IN FOIL

Ingredients:
500 g fish fillet, 10 teaspoons lemon juice, marjoram, salt, 3 teaspoons soy oil for greasing aluminum foil, 3 eggs, 3 teaspoons butter, 1 tbsp. a spoonful of parsley.
Preparing baked fish:
Wash the fish fillet, sprinkle with lemon juice and leave for 20 minutes. Salt, add marjoram, bake in aluminum foil greased with soybean oil.
During baking, spray the foil with water to prevent the fish from burning.
Hard boil the eggs, peel, chop, grind with butter and finely chopped parsley.
Place the fish on a plate, placing the egg mixture on top.
Serve fish baked in foil with boiled potatoes and vegetables, raw vegetable salads.

FISH APPETIZER

Ingredients:
500 g fish, 2 tbsp. tablespoons vegetable oil, 1 teaspoon mustard, ground pepper, salt.
Preparing baked fish:
Prepare fresh fish, wash, salt, pepper and grease on both sides with vegetable oil mixed with a spoon of prepared mustard.
Place on parchment paper, wrap in an envelope and bake the fish in the oven on a wire rack.

BAKED COD WITH APPLES

Ingredients:
1 kg of small cod, 2 glasses of milk, 2-3 sour apples, 5 teaspoons of soybean oil, 1 tbsp. spoon of parsley, salt.
Preparing baked fish:
Peel the cod, rinse, remove the spine and bones, soak in milk for 30 minutes, dry, salt, stuff with peeled and sliced ​​apples, sprinkle with soybean oil, wrap in aluminum foil and place in the oven for 20-25 minutes.
During baking, periodically spray the foil with water to prevent the fish from burning.
Before serving, sprinkle with chopped parsley.
As a side dish for baked cod, as well as other baked fish, it is very good to serve boiled potatoes and raw vegetable salads.

CROSS BAKED IN SOUR CREAM

Ingredients:
1 kg of crucian carp, 80 g of vegetable oil, 20 g of wheat crackers, 1.5 tbsp. spoons of wheat flour, 1 kg of potatoes, 80 g of butter, 240 g of sour cream.
Preparing baked fish:
Clean the fish, remove the entrails and gills, do not cut off the head. Rinse well with cold water, dry with a towel, rub with salt, sprinkle with pepper, bread in flour, fry on both sides until golden brown.
Grease a frying pan with oil, place the fish and fried potatoes around it, pour in sour cream, sprinkle with breadcrumbs, sprinkle with oil and bake in the oven. Crucian carp baked in sour cream is one of the most delicious oven-baked fish dishes.

FISH WITH WALNUTS AND RAISINS

Ingredients:
800 g fish, 1 tbsp. spoon of vinegar or lemon juice, 4 tbsp. tablespoons vegetable oil, 2 teaspoons chopped dill, salt, pepper, 3 tbsp. spoons of raisins, 1 onion, 1 carrot, 1 tomato, 6 walnuts.
Preparing baked fish:
Gut and wash the fish, sprinkle with vinegar and lemon juice and refrigerate for 20 minutes.
Then rub the outside and inside with salt and pepper. Place the fish in a saucepan, pour 3 tbsp. spoons of vegetable oil and leave for 15 minutes.
Bake the fish in the oven for 40 minutes, basting it with oil from time to time. Soak raisins in water. Peel the onion and carrots and cut into strips. Place the tomato in boiling water and remove the skin. Cut the pulp into cubes.
Lightly fry the onion, carrots and tomato in the remaining vegetable oil, then add the nut kernels and raisins minced through a meat grinder and fry a little more.
The finished baked fish is served on a platter, sprinkled with sauce and garnished with dill.

BAKED FISH WITH EGGS

Ingredients:
600 g fish, 2 onions, 70 g vegetable oil, 4 eggs, parsley, dill, allspice, salt.
Preparing baked fish:
Clean the fish, rinse, cut into portions. Salt and pepper. Peel the onion, chop finely, fry in oil, cool, pour in the eggs and mix.
Place portioned pieces of fish into this mixture so that they are covered on all sides.
Bake in the oven.
Baked fish with eggs is especially good if you sprinkle it with finely chopped herbs when serving.

HOME-STYLE FISH

Ingredients:
800 g fish, 1-2 onions, 1.5 tbsp. spoons of tomato paste, 80 g dried mushrooms, 5-6 tbsp. tablespoons milk, 2 eggs, 120 ml vegetable oil, 20 g butter for mushrooms, 1 tbsp. a spoonful of chopped herbs, salt and pepper to taste, 2 tbsp. spoons of grated cheese.
Preparing baked fish:
Clean mackerel, horse mackerel or other fish, remove the head, entrails and fins, then cut in half lengthwise and remove the backbone.
Cut the prepared fillet into small pieces, salt, sprinkle with pepper, bread in flour, then dip in a mixture of eggs and milk (lezon) and fry in a well-heated frying pan in vegetable oil until half cooked, until a golden crust forms. Set the fried fish aside.
Boil pre-soaked mushrooms, chop finely, fry with onions in butter.
Grease a baking tray; lay out the fried fish, and on top - prepared mushrooms and onions, pour tomato sauce over everything, sprinkle with grated cheese, finely chopped herbs and bake in the oven at a temperature no higher than 160°C for 10-15 minutes.
Baked fish is good with a side dish of fried or boiled potatoes, green peas, pickled cucumber, and cabbage salad.

BAKED FISH WITH BROCCOLI

Ingredients:
1 kg of fish, 0.5 kg of broccoli, 1 bunch of dill, 3 tbsp. tablespoons butter, 1 teaspoon lemon juice, salt, ground black pepper to taste.
Preparing baked fish:
Divide the fish, cut into pieces, salt and pepper.
Boil broccoli in boiling water for three minutes.
Grease the mold with butter (leave 1 tablespoon), place the fish and broccoli in it. Place in an oven preheated to 170°C and bake the fish for 30-40 minutes.
Melt the remaining butter and pour over the finished dish, sprinkle with lemon juice, and garnish with dill sprigs.

FISH BAKED IN DOUGH

Ingredients:
1 fish, 10 potatoes, 1 glass of tomato sauce, 4 tbsp. spoons of vegetable oil, 4 tbsp. spoons of flour, 0.5 cups of milk, 1 egg, salt, pepper, herbs to taste.
Preparing baked fish:
Clean the fish, remove the entrails, rinse, remove the fins and head, cut into thin pieces, add salt and pepper.
Prepare the batter: add an egg to the flour, dilute with milk. Dip pieces of fish into the dough and fry in oil, then drain the fat and put the fish in the oven for 5 minutes.
Peel the potatoes, rinse, cut and fry.
Baked fish is served like this: place on a dish, place fried potatoes around, pour over oil or tomato sauce, sprinkle with chopped parsley or dill.

FRESH FISH APPETIZER

Ingredients:
the proportions are arbitrary.
Preparing baked fish:
Clean the fish, gut it, remove bones and cut into cubes. Peel the onion, chop finely and saute it with the onion in a saucepan. Pour in a little water to make a thick sauce, add salt and red pepper, simmer for 10 minutes, add tomato puree.
Place the fish pieces in the sauce and bake in a saucepan in the oven for 40 minutes.
Serve, garnished with lemon slices.

FISH BAKED WITH VEGETABLES SICILIAN STYLE

Ingredients:
1 kg fish, 100 ml olive oil, 1 lemon, 2 onions, 1 kg potatoes, 200 g mushrooms, 250 g water.
Preparing baked fish:
Clean fresh fish (mullet, mackerel or fatty herring), gut it, and rinse in cold water. Make oblique cuts on the sides, place the fish in a saucepan, pre-greased with oil. Place two slices of lemon on each fish.
Peel the onions, chop coarsely, place near the carcasses. Finely chop the mushrooms and sprinkle them over the carcass. Add salt and pepper to taste, add olive (or other vegetable) oil and place in a hot oven for baking.
When serving, Sicilian-style baked fish is poured with the resulting sauce.
Serve baked fish with boiled potatoes.

PEASANT BAKED FISH

Ingredients:
400 g fish fillet, 6-8 potatoes, 2 onions, 300 g sour cream, salt, ground black pepper to taste.
Preparing baked fish:
Cut the fish fillet into pieces, add salt and pepper and place in clay pots. On top put onions cut into rings and potatoes cut into slices, add salt and pour sour cream on top.
Cover the pots with a lid and bake the fish in a hot oven for 30-40 minutes.

HAKE OR MACKELER BAKED WITH EGGPLANT

Ingredients:
0.8-1 kg of fish, 4-5 tbsp. spoons of vegetable oil, 0.5 cups of tomato puree, 1 kg of eggplant, 3 tbsp. spoons of flour, pepper, herbs, salt.
Preparing baked fish:
Cut the fish into portions, add salt and pepper and fry in vegetable oil until half cooked. At the end of frying, add tomato puree. Wash the eggplants, remove the stems, cut into slices, add salt, let stand for 15-20 minutes, then dry, bread in flour and fry in vegetable oil.
Place the fish in a greased saucepan along with tomato puree, put eggplants on top, pour in a few tablespoons of hot water and vegetable oil, and bake in the oven.
Serve in the bowl in which the fish was baked, sprinkled with chopped herbs.
You can also cook baked fish: burbot, catfish and Argentinean.

JULIEN WITH BAKED FISH

Ingredients:
400 g fish fillet, 1 teaspoon lemon juice, 200 g sour cream, 2 cloves garlic, 2 tbsp. spoons of grated cheese, salt, ground black pepper.
Preparing baked fish:
Sprinkle the fish fillet with lemon juice and refrigerate for 20 minutes.
Heat the oven to 150°C.
Divide the fish fillet into small pieces. Beat sour cream with salt and pepper.
Peel the garlic cloves, cut them in half lengthwise and rub them into 4 baking dishes or cocotte pans. Place pieces of fish in them, pour sour cream and sprinkle with grated cheese.
Bake the fish in the oven for 50 minutes until the cheese is browned.

SALAKA BAKED IN CANCER SAUCE

Ingredients:
1.5 kg of fresh herring, 100 g of flour, juice of 1/2 lemon, 50 g of vegetable oil, 100 g of crayfish oil, 100 g of cheese, 1 glass of fish broth or water, salt, ground black pepper to taste.
Preparing baked fish:
Pepper and salt the cleaned and washed herring to taste. Grease a baking sheet with vegetable oil and place herring, rolled in flour, on it in one layer. Place in the oven. When the herring is slightly browned, pour it with the sauce prepared as follows.
Add a spoonful of crayfish flour to the melted butter in a frying pan, fry it and gradually pour in the broth, stirring continuously. Then season the sauce with lemon juice, salt and pepper.
Pour the sauce over the herring, sprinkle with cheese and bake.
Serve baked herring with boiled potatoes, green onions, and pickles.
You can cook any baked fish in the same way by first cutting it into pieces.

MACKELER BAKED IN THE OVEN WITH TOMATOES

Ingredients:
600 g mackerel fillet, 3-4 tomatoes, 0.25 cups of vegetable oil, 2 bay leaves, several black peppercorns.
Preparing baked fish:
Wash the mackerel fillet, season with salt and place on a baking sheet, skin side down. Peel the tomatoes, after dousing them with boiling water, grate them and pour the resulting juice over the fillets. Add bay leaf and black peppercorns.
Mix vegetable oil with water and pour the food onto the baking sheet.
Preheat the oven and place the baking sheet with the fish in it for 15 minutes. Then turn the fillet over and bake for another 15 minutes.
As a side dish, this baked fish means serving boiled potatoes.

CARP BAKED WITH ONIONS AND PRUNES

Ingredients:
1.5 kg of carp, 0.5 cups of vegetable oil, 4 onions, 0.5 cups of white wine, 20 prunes, flour, salt, ground black pepper to taste, 1 lemon.
Preparing baked fish:
Clean the carp, gut it, rinse in cold water, cut into pieces, roll in flour mixed with salt, place on a greased baking sheet, put in a warm oven, sprinkle with vegetable oil.
Bake in the oven until half cooked.
Place the fish on a plate and sauté the chopped onion in the remaining oil.
Place pieces of carp on the onion, pepper and pour wine. Place prunes, previously soaked in warm water, around the fish.
Bake the fish in the oven until done.
Baked fish is served on the table, garnished with lemon slices.

CARP “UNDER A FUR COAT”

Ingredients:
2 kg of fish, 0.5 glass of dry white wine, 1 tbsp. spoon of butter, 0.5 lemon, salt.
For the “fur coat”: 2 eggs, 1 tbsp. a spoonful of butter, 100 g of bread, 1 onion, salt, ground black pepper, herbs to taste.
For the broth: fish heads, 1 carrot, 1 parsley root, 1 onion, bay leaf, black peppercorns, salt.
Preparing baked fish:
Clean the fish, gut it, separate the fillets, remove the bones, add salt and set aside for 2 hours.
Make broth from fish heads, bones, vegetables and spices.
To prepare the mass for the “fur coat”, grind raw yolks with butter, add grated onion, chopped parsley, beaten egg whites, a roll soaked in milk and lightly squeezed, salt and pepper. Mix everything thoroughly.
Grease the sheet well with oil, place the fish fillet on it, and cover with the mixture. Pour in a glass of broth and white wine. Bake in the oven for 40-45 minutes.
The baked fish is laid out on a dish, you can decorate with lemon slices and carrots cut into strips from the broth, sprinkle with chopped parsley.

FISH AND CHIPES (Karelian cuisine)

Ingredients:
5-6 potatoes, 2 eggs, 1 onion, 3-4 tbsp. spoons of vegetable oil, 1 teaspoon of flour, 0.5 cups of milk, fresh herring, salt.
Preparing baked fish:
Peel raw potatoes, cut into slices, place in an even layer in a frying pan, and thin slices of fresh herring on top; Finely chop the onion and sprinkle it on the fish, sprinkle with flour, pour in oil and bake in a hot oven.
When the potatoes are baked, pour beaten eggs mixed with milk over the fish.
Remove from oven when top is browned.

BAKED FISH WITH SOUR CREAM AND CHEESE (Russian cuisine)

Ingredients:
500 g fillet, salt, ground black pepper, 1 tbsp. spoon of flour, 100 ml of vegetable oil, 200 g of fresh mushrooms, 7-8 potatoes.
For the sauce: 1 cup sour cream, 1 tbsp. spoon of flour, salt, 40 g cheese, 40 g butter, herbs.
Preparing baked fish:
Clean the fish, wash it, cut it into pieces, sprinkle with salt and pepper, roll in flour, fry in oil.
Separately, fry peeled and chopped mushrooms and potatoes.
Grease a baking sheet with oil, place portioned pieces of fish, potatoes and mushrooms, pour in sour cream sauce, sprinkle with grated cheese and bake in the oven until golden brown.
When serving, sprinkle with finely chopped parsley and dill.

FISH IN A POT (Yugoslav cuisine)

Ingredients:
500 g fish, butter, 2-3 potatoes, 1 onion, 2 tbsp. spoons of tomato puree, 2 pickled cucumbers, 2-3 tbsp. spoons of cream or milk, red pepper, green onions, 1 glass of water.
Preparing baked fish:
Peel the onion, chop it, fry it in fat. Place in a pot, add red pepper, raw potatoes, add water.
Put on fire; when the potatoes become soft, add tomato paste, chopped cucumbers, fish; add salt, pour in cream or milk and put in the oven.
Baked fish is served sprinkled with green onions.

BAKED FISH WITH POTATOES (Israeli cuisine)

Ingredients:
1 kg of fish, 6 potatoes, 2 eggs, 1/2 glass of milk, 50 g of fat, 1 onion, salt, green onions.
Preparing baked fish:
Bread any fish fillet in flour and simmer in fat.
Boil the potatoes in their jackets, cut into slices. Sauté the onion separately.
Place potato slices on pieces of fish (in a frying pan), sautéed onions on top, beat eggs with milk, add salt, pour over fish and bake in the oven.
When finished, baked fish is served sprinkled with green onions.

FISH IN SOUR CREAM

Ingredients:
4 pieces of fish, 3 tbsp. tablespoons butter, 2 onions, salt, ground black pepper, 100 g sour cream.
Preparing baked fish:
Prepare the fish. Chop the onion.
Melt the butter in a frying pan, fry the onion in it. Place pieces of fish on the onion, salt and pepper, add water and place in the oven over low heat, simmer for 45 minutes, then add sour cream and bring to readiness.
Baked fish is served hot.

FISH BAKED IN FOIL BOWLS

Ingredients:
800 g fish fillet, 2 sweet peppers, 2 tomatoes, 2 cloves of garlic, 8 olives, 4 tbsp. spoons of parsley, a few basil leaves, 4 tbsp. spoons of vegetable oil, salt, ground black pepper.
Preparing baked fish:
Prepare the fish fillet, cut into 4 portions, add salt and pepper.
Make bowls out of foil, grease the bottom with vegetable oil, put in each bowl a fillet, half a tomato, half a pepper, half a clove of garlic, 2 olives, a spoonful of chopped parsley, a pinch of spices, sprinkle with oil.
Wrap the edges of the foil and place on a baking sheet in the oven. Bake for 30 minutes.
Baked fish in foil is served in foil bowls.

FISH BAKED IN FOIL

Ingredients:
Cod or perch fillet in portions, 2 stalks of celery, 1 red bell pepper, 0.5 lemon, 1 leek, parsley, dill, tarragon to taste, white pepper, vegetable oil, vinegar.
Preparing baked fish:
Lightly grease the baking foil with vegetable oil. Place half the fillet on it, sprinkle with salt and white pepper. Chop the greens, finely chop the bell pepper and celery, sprinkle all this over the fish and cover with the remaining half of the fillet.
Season with salt and pepper again, wrap tightly with foil and place on a baking sheet. Bake at 200°C for about 30 minutes.
Pour the resulting juice into a saucepan, if desired, add the juice of half a lemon, salt, pepper and stir well.
Place the baked fish fillet on a plate and pour over the vinegar.
As a side dish for baked fish, you can serve boiled asparagus, boiled potatoes, and lemon wedges.

SEA FISH BAKED WITH ZUCCHINS

Ingredients:
500 g fish, 3 small zucchini, 2 tbsp. spoons of flour, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of grated any hard cheese, 300 g of sour cream sauce, ground black pepper, salt to taste.
Preparing baked fish:
Clean the fish, rinse with cold water, cut into portions, salt and pepper, bread in flour and fry.
Place in a saucepan, cover with slices of peeled and fried zucchini, pour in sour cream sauce, sprinkle with cheese, pour over butter and bake in the oven.

MACKELER BAKED IN SAUCE

Ingredients:
600 g mackerel, 2 pickles, 20 olives, 1/4 cup vegetable oil, 2 bay leaves, several black peppercorns.
Preparing baked fish:
Cut the pickled cucumbers into circles, place on a baking sheet, add peppercorns, bay leaves, olives, vegetable oil, a glass of water and stir.
Clean the fish, gut it, rinse with cold water, cut into pieces. Place skin side down in sauce and bake in preheated oven.
After 15 minutes, turn the fish pieces over and bake for another 15 minutes.
The same dish can be prepared from whole cleaned fish.

FISH ALBANIAN STYLE

Ingredients:
1 kg of fresh fish, 5-6 potatoes, 2-3 fresh tomatoes, 1.5 cups of white wine, 1 cup of warm water, 3/4 cup of olive oil, salt, ground black pepper to taste, garlic.
Preparing baked fish:
Peel the potatoes and cut into circles. Place potatoes in a fireproof dish greased with olive oil, add salt and pepper.
Then add fish cut into portions and peeled tomatoes cut into quarters.
Sprinkle finely chopped garlic on top, pour in olive oil, water and white wine.
Bake the fish in the oven at 175°C for about 40 minutes.

FISH IN WHITE WINE SAUCE

Ingredients:
2 kg of fish, vegetable oil, parsley, salt.
For the sauce: 500 g onions, 5-6 tomatoes, 3-4 tbsp. spoons of vegetable oil, 2-3 tbsp. spoons of dry white wine, sugar, bay leaf, ground black pepper, salt.
Preparing baked fish:
Clean the fish, rinse, divide into portions, add salt and leave for 2 hours. Dry the portions, fry in oil, place in a pan and place in a hot oven for 15-20 minutes.
Finely chopped onions and tomatoes simmer in oil, adding wine. Rub through a colander, add salt and pepper, add sugar and bay leaf. If the sauce turns out thick, add water and boil.
Place the baked fish on a dish, pour over the sauce, sprinkle with chopped parsley.

FISH BAKED WITH SAUCE

Ingredients:
2 large fish, 100 g margarine, lemon, salt.
For the sauce: horseradish root, 50 g margarine, 2.5 cm, spoons of flour, 1 glass of fish or vegetable broth, 2-3 tbsp. spoons of sour cream, 2 raw yolks, juice of 0.5 lemon, sugar, salt.
Preparing baked fish:
Gut the fish, clean it, cut off the fins, salt and leave overnight. The next day, rinse in cold water, wrap each fish in margarine-oiled parchment paper, place on a sheet, place in a hot oven and bake for 1 hour.
While the fish are baking, you need to prepare the sauce. To do this, fry the flour in margarine until golden brown, add horseradish grated on a fine grater, pour in fish or vegetable broth and bring to a boil with constant stirring.
If the sauce turns out thick, you can dilute it with broth. Remove the sauce from the stove, add sour cream, lemon juice, mashed yolks, salt to taste, add sugar.
After the fish is baked, remove the paper, place the fish on oval dishes, garnish with lemon slices and pour over some of the sauce; serve the remaining sauce separately in a gravy boat.
This baked fish can be eaten both cold and hot.

TURBO IN MUSHROOM CRUST

Ingredients:
4 pieces of small flounder fillet, 300 g champignons, 2 onions, 0.5 bunch of parsley, 100 g butter, 1 tbsp. spoon of vegetable oil, 0.25 ml of dry white wine, 1 pinch of sugar, salt, ground black pepper.
Preparing baked fish:
Peel the onion and cut into small cubes, chop the parsley. Heat 20 g of butter and vegetable oil in a frying pan. Simmer the mushrooms and half the onion in oil for 3-4 minutes until all the liquid has evaporated. Add parsley, salt and pepper. Cool the resulting mass.
Grease a mold with 10 g of butter, place the fillet in it, sprinkle with mushrooms, onions, and pour in wine. Place pieces of butter on top.
Cook in the oven at 180°C for 15-20 minutes.
Remove the fish from the broth.
Boil the resulting sauce a little, add the remaining butter, salt and sugar.
Cook over low heat.

COD FILLET IN WINE SAUCE

Ingredients:
600-700 g cod fillet, 1 head of garlic, 0.5 cup white wine, 1/4 cup vegetable oil, salt, 2 bay leaves, a few black peppercorns, 3 slices of lemon.
Preparing baked fish:
Rinse the fillet well, season with salt and place on a baking sheet, skin side down. Add coarsely chopped garlic, bay leaf, lemon, black peppercorns.
Mix vegetable oil, wine and water (0.25 cups) and pour over the fillet. Shake the baking sheet so that the food settles well and place in a hot oven.
Bake for 15 minutes, then turn and bake for another 15 minutes.
Serve the dish hot or cold with vegetable salad.

FISH IN AN OMELETTE

Ingredients:
400 g fish fillet, 2 tbsp. spoons of flour, 3 tbsp. spoons of vegetable oil, 2 onions, 8 eggs, 0.5 cups of milk, salt to taste.
Preparing baked fish:
Cut the boneless skin-on fillet into pieces, add salt, roll in flour and fry until golden brown.
Finely chop the onion and fry it too.
Then place the fish and onions in pots, pour in eggs beaten with milk, and bake in the oven.

COD IN TOMATO SAUCE

Ingredients:
500 g cod fillet, juice of 0.5 lemon, 75 g smoked lard, 2 large onions, 2 cloves of garlic, 2 tbsp. spoons of breadcrumbs, 425 g of canned peeled tomatoes, 1 teaspoon of paprika, salt, ground black pepper, parsley.
Preparing baked fish:
Pour lemon juice over the fish fillet, salt and pepper.
Cut the smoked lard into strips and melt in a frying pan.
Finely chop the peeled onion and garlic cloves and simmer in melted lard. Add finely chopped parsley and breadcrumbs to this mixture and simmer a little more. Place the tomatoes in a colander and collect the juice. Chop the tomatoes coarsely and place them together with the tomato juice in a flat pan.
Place fish fillet in the sauce, sprinkle onion-garlic mixture and pepper on top. Bake the fish in the oven for 20 minutes.
As a side dish for baked fish, you can serve a vegetable salad with lemon juice dressing.

BAKED COD WITH POTATOES AND ONIONS

Ingredients:
750 g fish, 2 onions, 8-10 potatoes, 3-4 tomatoes, 1 tbsp. spoon of vinegar, 4 tbsp. spoons of vegetable oil, salt, ground black pepper.
Preparing baked fish:
Peel the onions, rinse, cut into thin strips, and fry in oil in a frying pan.
Place the prepared and salted pieces of fish on the onion. Cover the fish pieces with tomato slices, add 3-4 tbsp. spoons of water, sprinkle the tomatoes with salt and ground black pepper and place fried potato circles around the fish.
Pour oil on top, cover the pan with a lid and place in the oven for 30-40 minutes.
When serving, sprinkle with finely chopped parsley and pour over vinegar.
Serve hot.
In the same way you can cook baked flounder, pike, barbel, and eel.

BAKED FISH MOSCOW STYLE

Ingredients:
500-600 g fish fillet, 1-2 tbsp. tablespoons flour, 3-4 tablespoons vegetable oil, 2-3 medium onions, 2 eggs, 500 g sour cream, 30-50 g cheese.
Preparing baked fish:
Cut pollock, hake, blue whiting or other fish into boneless fillets. Cut into pieces, bread in flour and fry in vegetable oil.
Place slices of fried potatoes here, place fried onions on top of the fish, quarters of hard-boiled eggs (you can use a few fried mushrooms), pour sour cream over everything, sprinkle with grated cheese and bake in the oven.

FISH IN SERBIAN

Ingredients:
1.5 kg of fresh fish, 50 g of bacon, 1 kg of potatoes, 250 g of sour cream, 150 g of butter, 50 g of flour, 30 g of parsley, 60 g of lemon, ground red pepper, salt.
Preparing baked fish:
Cut fish fillet with skin, stuff with pieces of bacon, butter, salt; Boil the potatoes until half cooked, cut into circles and place in a portioned frying pan. Place the fish on top, sprinkle with flour mixed with ground red pepper and bake for 20-25 minutes.
At the end of baking, pour sour cream over it.
When serving, sprinkle the dish with parsley and garnish with lemon slices.
Baked fish will be even tastier if served with a salad of fresh vegetables.

SWEDISH BAKED FISH

Ingredients:
300 g fresh fish, 30 g butter, 15 g flour, 200 g fish broth, 1 yolk, curry seasoning, fresh tomato, 20 g poached mushrooms, 20 g grated cheese, 20 g breadcrumbs, lemon, parsley, salt, ground black pepper.
Preparing baked fish:
Boil the fish in salted water. Saute the flour in butter, dilute with broth. After cooling, add the yolk, spices, and salt.
Place fish, sliced ​​tomatoes, mushrooms in a greased dish, sprinkle with breadcrumbs, pour in sauce, sprinkle with cheese, sprinkle with melted butter and bake in the oven.
Baked fish is served as follows: garnish with lemon, fresh tomatoes, parsley.

SEA BASH WITH TOMATOES

Ingredients:
800 g fresh perch, 50 g flour, 100 g olive oil, 500 g tomatoes, 50 g sheep cheese, garlic, 20 g breadcrumbs, 50 g parsley, pepper, salt.
Preparing baked fish:
Clean the fish, wash it, salt it, bread it in flour and fry in vegetable oil. Cut the tomatoes with the core removed into slices and sauté in olive oil, salt and pepper, sprinkle with grated garlic and parsley. Grease the dishes with vegetable oil, place tomatoes and fish in it.
Place fresh tomatoes on top, sprinkle with grated cheese and breadcrumbs. Bake at 200°C for about 40 minutes.
When serving, sprinkle the dish with parsley.
You can serve boiled rice as a side dish for baked perch.

COD, HADDOCK, HOME-STYLE POCKET

Ingredients
For 6 servings: 1 kg of cod, haddock or pollock without heads and entrails, 1.5 kg of potatoes, 180 g of onions, 60 g of butter or margarine, 1 bay leaf, 2 allspice peas, 30 g of crackers.
For the sauce: 2.5-3 cups of broth, 30 g of flour, 30 g of butter, salt to taste.
Preparing baked fish:
Clean the cod from scales, cut off the fillet and remove the rib bones. Wash the fillet and cut into pieces.
Pour the washed bones, fins and tail with cold water, add bay leaf, allspice and simmer for 1-1.5 hours.
Boil the potatoes in their skins, peel, cool and cut into slices 0.5 cm thick, peel the onions, cut into thin slices and lightly fry in a deep saucepan with butter or margarine.
Then collect the onion in a heap (so that the oil drains from it) and remove it from the saucepan.
Place half of the potatoes in an empty saucepan, place pieces of cod on it (if the cod is not salted, salt it), on them - fried onions in an even layer and then the remaining potatoes.
Pour everything over with white sauce prepared in fish broth, sprinkle with sifted breadcrumbs, and top with a little bit of butter and scenia in small pieces.
Place the cod covered in sauce in the oven and bake for 35-45 minutes.
You can also cook haddock, pollock, pike perch, sea bass, whitefish, asp, muksun, catfish, sturgeon, stellate sturgeon, beluga, smelt, herring, smelt.

CARP PLAKIA (Romanian cuisine)

Ingredients:
1.25 kg of fresh carp or other fish, 750 g of onions, 300 g of vegetable oil, 250 g of fresh tomatoes, 200 g of dry white wine, ground red pepper, parsley, salt.
Preparing baked fish:
Clean the fish, wash it, cut it into pieces, rub it with salt and sprinkle with pepper.
Sauté the onion, add tomatoes, parsley, ground red pepper, pour in wine and stir.
Place vegetables and fish on the bottom of the pan and bake.

FISH BAKED IN THE OVEN

Ingredients:
2-3 fish, 100 g sour cream, 0.5 lemon, salt.
Preparing baked fish:
Rub medium-sized freshwater fish well with salt. Place on a baking sheet and bake in the oven for 20 minutes, along with the scales and giblets. Remove the easily detachable scales, take out the insides and separate the head.
Cover with sour cream and place in the oven. Fry until golden brown crust forms.
Place the finished fish on a wide dish and cut into pieces.
Place the side dish around: heaps of boiled potatoes, beans, onion slices scalded with boiling water with mayonnaise, stewed or canned tomatoes, fresh herbs.
The fish itself can be decorated with lemon slices.

COD BAKED WITH SWEET PEPPERS

Ingredients:
700 g cod fillet, 0.8-1 kg sweet pepper, 2 eggs, 2 tbsp. spoons of tomato sauce, 4 tbsp. spoons of butter, sugar, salt - to taste, ground crackers.
Preparing baked fish:
Remove the stems and seeds from the fleshy bell pepper and bake it in the oven, then peel it and turn it into a homogeneous mass using a mixer, combining it with softened butter, raw eggs, salt, sugar and tomato sauce.
Bread the cod fillet in flour mixed with salt and pepper, lightly fry, then place in a thick-walled saucepan or deep frying pan, greased with oil, place pepper puree on top, brush the surface with melted butter, sprinkle with ground breadcrumbs and bake in the oven.
This dish is good to cook in portions (in small frying pans) and serve on the table without transferring it to another dish.

FISH BAKED WITH CHEESE

Ingredients:
300 g fish fillet, 1/3 cup grated hard cheese, 1/4 cup each sour cream and mayonnaise, 2 onions, 2 tablespoons butter, 3-4 sprigs of herbs.
Preparing baked fish:
Sprinkle pieces of fish fillet with salt, pepper and fry in butter. Cut the onion into cubes and also fry in butter.
In a greased frying pan, place pieces of fish, fried onions on them, pour everything evenly with a mixture of sour cream, mayonnaise and grated cheese, to which you can add salt and a little sugar if desired, and bake in the oven.
When serving, decorate the baked fish with sprigs of herbs.

FISH BAKED WITH ZUCCHER OR EGGPLANT

Ingredients:
300 g fish, 5-6 slices of zucchini or 6-8 slices of eggplant, 1 tbsp. spoon of flour, 2 tbsp. spoons of vegetable oil, 2-3 cloves of garlic, 1/2 cup of mayonnaise mixed with sour cream, 1 teaspoon of grated cheese, 1 teaspoon of butter, 1 tbsp. spoon of finely chopped greens.
Preparing baked fish:
Fillet the fish, cut into small pieces of 30-40 g, sprinkle with salt and pepper, roll in flour and fry on both sides.
Sprinkle the zucchini cut into slices with salt, roll in flour and fry until golden brown. Rinse the eggplant slices with hot water and then prepare them in the same way as the zucchini.
Place pieces of fish in a greased frying pan, add zucchini and eggplants, sprinkle with chopped garlic, pour in mayonnaise mixed with sour cream, sprinkle with grated cheese and bake in the oven.
When serving, sprinkle the appetizer with finely chopped dill or parsley.

FISH IN SAUCE WITH MUSHROOMS

Ingredients:
For one serving: 100 g of fish (cod, catfish/pike, pike perch, catfish, ice fish, etc.), 5 g of wheat flour, 10 g of butter or margarine, 120 g of sour cream sauce, 30 g of mushrooms, 15 g of onions, 150 g boiled potatoes, boiled egg, grated cheese.
For the sauce: 1 liter of sour cream, 50 g of wheat flour, 50 g of butter (these products will make 1 liter of sauce - for 9 servings).
Preparing baked fish:
Roll the fish in flour and fry. Cut boiled potatoes into slices and fry. Separately fry onions and mushrooms. Pour a small amount of sour cream sauce into the frying pan, place the fried fish, and place potato slices around it.
Place fried onions, sliced ​​mushrooms, and slices of boiled egg on the fish. Pour in sour cream sauce, sprinkle with grated cheese, pour over oil and bake in the oven at a temperature of 240-260°C.
Making sour cream sauce. Fry the sifted flour in a frying pan without oil, cool, mix with butter, add sour cream, bring to a boil, stir, add salt and pepper and cook for 3-5 minutes. Strain and bring to a boil again.
Serve this dish in the pan in which it was baked.

SALMON BAKED IN HONEY-GINGER SAUCE

Ingredients:
1 kg. salmon, 2 cloves of garlic, ginger (approximately 2 centimeters), a small bunch of green onions, 100 ml soy sauce, 100 ml orange/pineapple/apple juice, 3 tablespoons honey.
Preparing baked fish:
Marinade: Mix soy sauce and juice in a small saucepan, heat a little and dissolve honey. Add finely grated garlic, ginger and finely chopped green onions. Spicy lovers add crushed chili pepper. It is best to use orange juice (apple and pineapple are also good).
Pour some of the marinade over the fish and put it in the refrigerator for an hour. Bake in the oven at 250 degrees, about 10 - 15 minutes. While the fish is in the oven, add 1 teaspoon of starch to the remaining marinade and bring to a boil, stirring. Pour the sauce over the finished salmon and serve with rice or vegetables.

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!

Baking is one of the most favorite and popular ways of cooking fish. It allows you to maximize the taste of the dish and at the same time preserve all the beneficial properties of the main product. The fact that fish is an indispensable ingredient in dietary and baby food is no secret; since it is perfectly absorbed by the body. Eating fish dishes reduces the risk of many diseases. But we must not forget about the excellent taste of fish. There are a huge number of fish recipes, but, unfortunately, not every housewife knows how to bake it in the oven. But in vain! After all, the “recipe” is the most delicious and, moreover, not difficult to prepare. The aroma emanating from baked fish will definitely bring everyone in the household to the table. Well, what to serve with the fish: risotto or a side dish of potatoes – it’s up to you to decide.

To make the fish tasty and nutritious, you should follow some culinary rules. And first of all, the quality of the dish depends on the correct choice of culinary equipment and utensils, and, of course, on the type of fish. It must be remembered that you can bake fish in the oven only in clay, enamel or black cast iron dishes. Aluminum or other metal frying pans and baking sheets will give the fish a gray tint during baking and will degrade the aroma and taste of the dish, as well as help remove many beneficial substances. It is preferable for baking to choose a baking tray that is deeper but small in size (suitable for the size of the fish).

The choice of fish for baking in the oven is also important. If you choose chilled uncut whole fish, then pay special attention to the following points:
- it must be exceptionally fresh, with shiny smooth scales;
- the abdomen should not be deformed or swollen;
- the eyes of fresh fish are transparent;
- the fishy smell should not be unpleasant, sour or have any other overtones other than fishy.

So, the fish for baking has been selected. What's next? It should be scaled, gutted and washed thoroughly. The insides of the fish must be removed carefully. The gallbladder should be removed especially carefully; but even if it does burst, it’s not scary, it will be enough to just wash the fish thoroughly under running cold water. Cutting off the head, fins and tail is your own business. By the way, you can bake fish as a whole carcass or divide it into portions. Only the cooking time will change.

Classic recipe " How to cook fish in the oven deliciously»
For the recipe you will need the following ingredients:
- fish,
- salt,
- black pepper,
- favorite seasoning for fish,
- 1 onion,
- 2 fleshy tomatoes,
- 2 cloves of garlic,
- vegetable oil,
- mayonnaise,
- greens and fragrant herbs.

Which fish is best for baking? In principle, any one is suitable. But the most delicious will be carp, bream, mackerel, crucian carp, pike perch, etc. You need to select fresh, large fish, clean it of entrails and scales, remove the eyes and gills (if you leave the head), wash it under cold water and dry it with a paper towel. The prepared carcass should be rubbed inside and out with salt and ground black pepper, and left to “salt in” for a while.

While the fish absorbs the required portion of salt and pepper, a spicy filling is prepared for it. Fresh tomatoes are taken and peeled (blanching can be used to quickly peel the peel). “Naked” tomatoes are cut into larger slices. The onion and garlic are peeled; the onion is finely chopped, and the garlic is cut or passed through a garlic press. Selected greens and aromatic herbs (parsley, dill, tarragon, cilantro, etc.) are thoroughly washed, dried and finely chopped. The ingredients for the filling are mixed. Salt and pepper (black and allspice), your favorite seasonings for fish, are added to taste. All this is combined and left in a separate bowl in a cool place.

A baking tray for baking fish is greased with vegetable oil in advance and lined with parchment paper (to prevent the dish from burning). The oven is preheated to 180C. The filling is placed inside the prepared fish in the amount that can fit; If you wish, you can even fill your head with it. The stuffed fish is laid out on a baking sheet and coated with a thin layer of mayonnaise on top. The baking sheet with the fish is placed in the oven. The total baking time is approximately 30-40 minutes, depending on the size of the fish.

When the aromatic fish dish is ready, it can be served on a flat, large plate, surrounding the fish with boiled or baked vegetables, olives, sprigs of herbs, and lemon slices. Rice dishes are perfect as a side dish. How would it be suitable as a seasoning?

Some recipes “How to cook fish in the oven” baked in foil. Foil perfectly protects the product, preserves all its benefits, and provides the fish with an unsurpassed aroma without additional intervention. It is light and compact. Lean pink salmon meat is most suitable for baking in foil. In addition to the fish itself, you will need:
- 1 lemon,
- 1 carrot,
- 1 onion,
- 50 g butter,
- greenery.

Fish for baking is cleaned and washed. Onions are peeled and cut into half rings. The carrots are grated on a coarse grater. The lemon is cut into slices in the form of half rings along with the zest. Next, carrots and onions should be fried in vegetable oil, after adding salt and pepper. The onion is fried first until translucent, then the carrots are added.

The fish, outside and inside, should be moderately coated with salt and ground pepper, and filled with fried vegetables, adding together with them butter cut into pieces and 2-3 slices of lemon. If there are still vegetables left, you can place them on a sheet of foil laid out in a baking sheet, and place the stuffed fish on them. Place a few lemon slices directly on top of the fish. The future dish is well wrapped in foil. The edges of the foil should be carefully wrapped. If one sheet of foil is missing, you can take a second one. The fish is baked in foil for about an hour in an oven preheated to 1800C.

The finished fish is carefully removed from the foil, laid out on a dish and decorated with herbs. Before serving, fish baked in foil can be cut into portions and additionally sprinkled with lemon juice or sauce. Tartar sauce goes well with pink salmon.

You can bake fish in the oven with vegetables. It turns out especially tasty with potatoes, mushrooms, rice, cheese and milk. In foil, fish is often combined with sour cream, mayonnaise, seasonings and flour. You should not cook fish breaded, but rather roll it in flour.

Fish cooked with potatoes in a delicate milk sauce is perfect for both a family dinner and a holiday table. Fish fillets or steaks are most often used to bake with potatoes. According to the recipe, potatoes can be replaced with cauliflower or zucchini, or the fish can be baked separately without vegetables. To prepare this recipe with potatoes you will need:
- 0.8 kg of lean fish fillet;
- 8-10 medium potatoes;
- 2 onions;
- 250 ml 10% sour cream;
- 300 ml milk;
- 2 tbsp. flour;
- 100 g hard cheese;
- salt pepper;
- ketchup optional.

Cooking method:
Peeled and washed potatoes must be boiled to such an extent that they remain slightly raw and cooled. Onions are chopped and fried in vegetable oil until translucent. Then wheat flour (preferably premium grade) is added to the frying pan with the onions, everything is mixed and kept on fire for several minutes. Next, add sour cream and ketchup (2 tablespoons each) to the onions and flour and, after mixing, simmer for another 2 minutes. The milk is poured in last and the mixture is boiled for a couple more minutes. The resulting sauce is peppered and salted to taste.

Undercooked potatoes should be cut into slices and placed on the bottom of a greased baking sheet. Then pieces of fish fillet are laid out on the potatoes. The sauce is poured on top, and the baking sheet is placed in an oven preheated to 2200C. The fish and potatoes are baked for about 40 minutes. About 10 minutes before the end of the cooking time, sprinkle the dish with grated hard cheese. Then the finished baked fish will be covered with an appetizing golden brown crust, and the inside will remain tender, soaked in milk sauce. This dish would go well with a seafood salad.

Indeed, vegetables wonderfully complement and enhance the taste and beneficial properties of fish. With them, the same baked fish becomes a valuable product. For this reason, many “How to cook fish in the oven” recipes dedicated to the tandem of fish and vegetables. Ingredients you will need to make one of these recipes:
- 2 sea fish;
- 1 white cabbage;
- 2 carrots;
- 2 onions;
- 1 bell pepper;
- tomato paste or tomatoes;
- spices to choose from;
- mushrooms;
- half a lemon;
- mayonnaise;
- processed cheese;
- greenery.

Cabbage, onions, carrots and sweet peppers are chopped, placed in a frying pan and fried in vegetable oil. When the cabbage becomes soft enough, you need to add tomato paste or pureed tomatoes to the vegetables. The fish should be cut into portions, salted and coated with mayonnaise with selected spices.

A baking tray is greased and fried vegetables and fish are laid out on it in layers (the layers can be alternated several times). The workpiece is sprinkled with the juice of half a lemon, and the remaining fry is added last. A “mesh” is made on top with mayonnaise and the baking sheet with the fish is sent to the oven until fully cooked. In 10-15 minutes, the dish must be sprinkled with grated cheese and sprinkled with herbs. The same recipe can be used when.

Baked or stewed fish is an indispensable product for baby and medical nutrition. And there are many reasons for this: easy digestibility, the presence of fatty acids (so essential for a growing or weakened body), lower calorie content compared to meat (except chicken), high content of vitamins, including group B, and microelements. Therefore, attentive mothers who care about a varied diet for their children should learn how to how to cook fish in the oven for children. After all, although they are tasty, they are not suitable for a children's menu.

Useful tips when preparing oven-baked fish:
1) To prevent the fish from turning out dry and not juicy, it must be cooked in a deep frying pan or baking sheet. The dishes should be completely filled with fish and side dish and not in a thin layer, otherwise all the moisture will quickly evaporate from the food and they will not be as tasty.
2) It is better to first cover the dishes for baking fish with parchment paper or foil, and additionally grease them with lemon juice or table vinegar. Then the fish will not burn, and the dishes themselves will not be “saturated” with the fishy smell, and at the end all that remains is to rinse them with water.
3) It is better to bake fish immediately before eating and serve immediately. Once cooled, it no longer has those unique taste qualities.
4) Fish for baking does not need to be frozen in advance, since repeated freezing and defrosting will also negatively affect the taste of the future dish.

Oven-baked fish is prepared quite simply and quickly. And it turns out extremely appetizing. This dish will allow the hostess not only to deliciously feed her family and treat her guests to an interesting dish, but also to save her time. In addition to the described methods of baking fish, there are many others. Fish can be cooked with salt, on a vegetable “pillow”, with mushrooms, baked in an omelet, with or without sauce, on a grill, with porridge or rice, with tomatoes and cheese... There are many ways to bake fish, and in terms of nutritional value and protein content, these The dishes will compete with the best varieties of meat.

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

Alexander Gushchin

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

Content

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

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

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

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

How to deliciously bake fish in the oven

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

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

How to cook fish with lemon and mustard in foil

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

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

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

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

Recipe for cooking fish in the oven with potatoes without foil

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

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

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

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

River fish in the oven with sour cream and cheese

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

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

How to bake fish in the oven:

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

Baked fish with cream in pots

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

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

How to properly cook baked fish in the oven:

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

Red fish with vegetables in the oven

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

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

How to properly cook red fish in the oven:

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

Video recipes: how to cook whole fish in the oven

Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!