Delicious baked fish. Cooking fish dishes in the oven for any occasion.

Fish is one of the most useful products in the world.

Rich in protein, in which it is not inferior, and sometimes even surpasses meat.

In addition, fish has a lot of healthy fatty acids, and here it is exactly ahead of meat products, because their fat is not so useful, and often harmful.

In addition, there is a huge variety of fish for every taste and preference. Many people are embarrassed that there are bones in the fish.

Currently, however, retailers offer a large selection of fish fillets - this is boneless pulp.

You can cook whole fish fillets yourself.

There are plenty of original and simple recipes for baking fish fillets in the oven.

General principles of cooking fish fillets in the oven

Dishes from the fish fillet in the oven - quick, healthy and tasty. So that none of these principles are violated, you need to follow some rules.

1. You can bake any fish fillet.

2. Frozen fish do not have to be defrosted to full softness. Simply hold it at room temperature for an hour.

3. Often, before baking, fish is fried, which gives it an additional rich flavor.

5. Fish can be baked simply on a baking sheet, in any dish - a cauldron, a roaster, a special refractory form, and also in foil or in a sleeve.

6. Often when baking in the oven, fish fillets are combined with certain products. Usually it is vegetables, sometimes mushrooms. A wonderful ingredient to fish when baking is onions. No less popular lemon slices or lemon juice.

7. Condiments will help to enrich and emphasize the taste of fish fillets in the oven: black pepper, white pepper, sweet-scented, hot, as well as dill, ginger, thyme, coriander.

Serve baked fish preferably with sauce. Perfectly fit sauces based on butter, cream.

Fillet of lean sea fish in the oven with onions and tomatoes

For this recipe, the simplest and most common varieties of sea fish are suitable - pollock, cod, hake and similar ones. To preserve juiciness and add tenderness, the recipe uses tomatoes and cream. Cheese coat will help preserve the juices of fish and vegetables, as well as complement the taste.

Ingredients

1 kg fillet of lean fish

2 large onions

500 gr. tomatoes - about 4 pieces

500 ml of cream - can be replaced with a mixture of milk and sour cream or mayonnaise in a 4: 1 ratio

200 - 300 gr. hard cheese

salt, and ground black pepper to taste.

Cooking method

Prepared fillet divided into chunks of medium size, if required.

Put in a greased form, prisolit, pepper.

Spread onion, cut into thin rings or half rings. If desired, onions can be pre-fry, it will add flavor.

Place slices of thinly sliced ​​tomato on the onion. Salt and pepper again.

Pour the cream or milk mixture.

Sprinkle with cheese on top.

Place in oven on medium heat. If the top cheese is too hot, you can cover with foil.

Hold 30 minutes. Carefully check the readiness of the fish, if not enough - hold it again.

Serve with rice, potatoes. Fish with tomatoes and onions in cream turns out quite juicy, so there is no need for a special sauce.

Salmon or salmon fillet baked in the oven with potatoes

Depending on the type of red fish, this may be a more festive, sumptuous dish - with salmon, and a simpler option with a pink salmon suitable for a family dinner or lunch. The method of preparation is the same. In any case, it is a tender, tasty, nourishing and yet not heavy for the stomach dish.

Ingredients

1 medium pink salmon or 1 kg of finished fish fillet

5-6 potatoes

2 large onions

2 medium carrots

100-150 gr. mayonnaise, it is possible to replace the sour cream

3 tablespoons of vegetable oil

salt and seasoning to taste.

Cooking method

In 2 tablespoons of butter, fry the onion, chopped finely or in half rings, add carrots, fry until golden brown.

If the fish is whole, cook the fillets. Cut into pieces. Put in a pan, greased. Sprinkle, sprinkle with spices.

Peel potatoes, cut into slices or strips, mix with mayonnaise.

Potatoes can fill the entire baking sheet, laying out the fish on top. Or only a part, and the pieces of fish fillets lay next.

And in fact, and in that version on top of the fish lay roasted vegetables.

Cover the baking sheet with foil and send in the oven at medium heat for 40-60 minutes. Oriented by the readiness of potatoes - it bakes longer than fish.

Serve with sour cream, cream sauce or any other.

A simple recipe for fish fillets in the oven - tilapia with lemon juice

According to the legend, freshwater fish tilapia is the same one that the future disciples of Jesus Christ were catching, and it was with five such fish that the savior fed many people. Legends are legends, but the fish is really very tasty and easy to prepare. Especially if the fillet of this fish is baked in the oven with a minimum of additives.

Ingredients

1 kg tilapia fillet

half lemon

2 large onions

clove of garlic

200 gr. Parmesan cheese

100 gr. mayonnaise

10 olives or pitted olives - optional

tablespoon of vegetable oil

salt and spices to taste.

Cooking method

Put the layers of fish fillet on a baking sheet of butter.

Salt, sprinkle with spices, sprinkle liberally with lemon juice.

Between the pieces of tilapia decompose olives or olives, but you can do without them.

Apply strips of mayonnaise to the fish.

Top spread onion slices cut in half rings.

Cover with finely grated Parmesan.

Put in the oven on medium heat, the dish is prepared very quickly - 20-30 minutes.

Very tasty both hot and cold. Any garnish is suitable, it can be eaten simply with bread.

The easiest and delicious fish recipe in the oven: mackerel fillets with coriander

Mackerel is a fish with a peculiar smell, so you should not cover it with “fur coats” made from vegetables or cheese. Best of all, if this fish will have a well-cooked crust. It is quite fat, so you can cook mackerel with little or no additives. The use of coriander seeds will add an additional flavor to the taste.

Ingredients

1 kg of mackerel

2 large onions

1 teaspoon coriander seed

salt, black pepper, preferably freshly ground - to taste

half lemon

1 tablespoon vegetable oil.

Cooking method

Thawed and mackerel fresh-frozen mackerel: cut off the head, remove the insides, clean well from dark films.

Cut each fish length from front to tail, flatten, pull out the spine, select other bones. Usually there are practically none.

Spread fish inside out, salt it, pepper it, smear with lemon juice, sprinkle with coriander seeds.

Onions clean and cut into half rings.

Arrange the onions on the halves of fish carcasses, cover with the other halves.

The resulting fish put on a baking sheet, also prisolit on top, sprinkle with pepper, squeeze out lemon juice, spread out the coriander seeds.

Put in a baking sheet, pre-oiled, and send to the oven. The fish is cooked very quickly, just half an hour.

Mackerel itself is quite nourishing and fat, so the best side dish for it will be fresh vegetables or a light salad.

The original recipe for fish fillets in the oven: fish in potato scales

Before cooking the scales with fish scrape. And in this recipe, it is advised to replace the real fish scales with potato scales. The taste of the recipe is the usual fish fillet with roasted potatoes, but the appearance is original. You can cook this dish for holiday table.

Ingredients

1 kg fillet of any marine fish

6 potatoes, preferably oblong, so that it can be cut across not too large plastics

1 egg yolk

3 tablespoons flour

1 teaspoon mustard

2 tablespoons mayonnaise

salt, black pepper to taste

fresh greens - dill and basil are best

cooking oil for frying.

Cooking method

Peel potatoes and cut into slices as thin as possible, if you have a special grater - use it.

Mix the yolk with mustard.

Fish fillets divided into large pieces - 1-2 per serving.

Drain, sprinkle with salt and pepper, roll in flour.

One side of the fillet - without the skin - smeared with a mixture of mustard and yolk, put the circles of potatoes, slightly overlapping each other. Should resemble scales. Gently press them in and salt.

In a well-heated butter, carefully put the fish fillet pieces of potato flakes down. Quickly fry until light ruddy on one side.

Put the slices of roasted fillet in potato slices in a greased baking sheet.

Each part of a little smear with mayonnaise, sprinkle with herbs and send in the oven for about 20 minutes on medium heat. During this time the fish should be ready.

Another simple recipe for fish fillets in the oven: red fish in foil

This recipe can be classified as monocomponent - here the main role is played by fish, flavored with various seasonings. And everything is concise, simple and surprisingly tasty. Garnish and sauce can be selected at the discretion, but the fish in the foil is beautiful and without everything, just with bread.

Ingredients

1 kg red fish fillet - chum salmon, salmon, pink salmon

2 medium onions

salt, ground black pepper to taste

half a lemon

1-2 tablespoons of olive oil.

Cooking method

Cut a layer of fillet into small pieces. Salt, pepper to taste.

Peel and chop the onion.

Spread foil on a baking sheet, brush with oil.

Lay the bow, put the pieces of fish on it.

Sprinkle fish with lemon juice and olive oil.

If the fish is not very fatty - for example, pink salmon, then take more oil.

Wrap the foil tightly and put it in the oven.

Over high heat, the dish is cooked for 15 minutes.

Served with greens.

Beautiful and easy: diet recipe for white fish fillets in the oven

Great for this recipe fits the sea bass. Due to the creamy sauce, very nourishing meat becomes especially tender, and vegetables complement the taste palette of the dish. You can take a fish of another species. Fish fillets baked in this way can be used in dietary nutrition.

Ingredients

1 kg of fish fillet

2 onions

2 medium carrots

300 ml of cream

150 gr. hard cheese

100 grams of white bread

salt and black pepper to taste

1 tablespoon butter

dill greens or other optional.

Cooking method

Prepare fish fillets, cut into medium pieces.

Squeeze the juice out of the sliced ​​lemon.

Grate the fish with a mixture of salt and pepper.

Peel onions and carrots, cut onions into cubes or quarter-rings, carrot straws or grate.

Heat oil in a pan and fry onion, then add carrots. When the vegetables begin to redden, add a couple of tablespoons of water, a little salt and then a few minutes.

Chop the greens, grate the cheese, cut the bread without a crust into small cubes.

Mix in a bowl bread, herbs, cheese and cream, carrots and onions, salt and pepper.

In a greased form put fish fillet, pour the cream mixture.

Cook in the oven on medium heat for 20 minutes, check the readiness of the fish, if necessary, leave more.

A wonderful side dish for such a dish is rice, fresh vegetables.

Secrets and subtleties of cooking fish fillets in the oven

To preserve fish fillet dishes beneficial features  product and became the basis of a delicate nutritious dish, you must follow some rules.

1. You should not salt the fish fillet in advance, it is better to do it directly before sending it to the oven. Otherwise the fish will be tough and lose a lot of juice.

3. If the fish is cooked with vegetables, then, putting it below, we get juicy tender stewed fillet. If the fish is placed on top of vegetables, then it will be baked on top, and its tasty juices will soak the “pillow”.

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I almost did not meet people who would not like fish. And this is not by chance, it is not only very healthy, but also very tasty. And therefore, as soon as it is not cooked, it is boiled, hovering, roasting and baking.

Moreover, the recipes for cooking just do not count, and not to cook. When I started preparing for today's article, I was faced with the difficulty that there were so many recipes that I could not even decide what to include in the article and what was not.

And even if we take one of the baked fish we have today, we found so many decent dishes! All of them deserve the closest attention, since it is quite simple to cook for them, but everything turns out to be not just tasty, but very tasty!

Therefore, I offer today a fairly large selection of recipes, and give you the choice to make yourself. Everyone has different tastes and preferences, I will try to take them into account in today's menu.

Today in the article:

  Baked fish in the oven under the marinade

According to this recipe, you can cook from any fish, but I suggest using pink salmon in it, it does not have a large number bones, not too fat and not very expensive.

I have in one of the articles is very tasty, tomatoes and cheese with sour cream sauce. It is baked in the oven. The recipe was tested not only by me, but also by many of my friends. Pink salmon is tender, fragrant, not at all dry, in general - delicious.

This is one of my favorite recipes. And if I had not already described this recipe before, I would certainly have included it in today's selection. But there is no point in repeating, especially since if you want to familiarize yourself with it, you can simply follow the link. And today I have an equally excellent recipe with pink salmon, which I will gladly share.

We will need:

• pink salmon - 1 piece (large)
• tangerines - 3 pieces (you can oranges - 2 pieces)
• salt and pepper - to taste
• spices - coriander, nutmeg, cardamom - 1 - 1.5 tsp
• rosemary - dried or fresh (2 sprigs or two pinches)

Cooking:

1. Clean the fish from scales and entrails, remove fins and head, dry with paper towels. Cut into pieces 2.5 - 3 cm thick.

If you use frozen pink salmon, in advance remove it from freezer compartment  and allow it to thaw out at room temperature.

2. Mix all the spices. I pointed out the spices that I used myself, but in general, you can use the spices that you usually use. I specifically use this particular set, because coriander and cardamom will emphasize all the advantages of the fish and make its taste more saturated. Nutmeg gives a pleasant nutty flavor, and rosemary a light lemon note.

3. Put the fish in a bowl and sprinkle salt and freshly ground pepper from both sides. You can also use regular, already ground pepper, but if you have just ground it, it will be just an incomparable aroma!

Rub salt and pepper into the skin and the inside of the fish. Do this carefully so as not to hurt yourself with sharp cuts from the bones.

4. Then sprinkle with spices and also rub them into the flesh of the fish. Leave for 20 minutes so that the spices and salt and pepper marinate it.

5. I usually cook for this recipe using oranges. But today I decided to make changes to the recipe and cook it with tangerines. I myself am wondering what happens. I love to experiment!

6. When our fish is marinated, it should be laid out in a baking dish. I have a small glass form with a lid, it will be just the way. If the form is without a lid, then prepare the foil, cover the form with it.

7. After the slices of pink salmon are laid tightly, cut two mandarins in half, put off one half, and squeeze the juice out of the three directly onto the fish. I do it with my hands, fiddling with the juicer for a long time, and then also wash it, and here everything is fast.

8. This is the second part of our marinade, so we give a pink salmon for another 10 minutes. In the meantime, put on the heating oven. We will need a temperature of 210 degrees.

9. After this time, cover the form with a lid or cover with foil, tightly pressing it against the walls. Put it in the oven and bake for 20 minutes.

10. Cut into circles the remaining mandarin and another half.

11. After 20 minutes, get the form. Opening the lid, we see that pink salmon has turned white, has a pleasant appearance and a delicious aroma. Add flavor and put the mandarin circles on top of the fish.

12. Put the form in the oven for another 10 minutes. Bake also with the lid closed.

13. To get the form and let stand 10 minutes in the closed state. At this time, the cooking process will still continue. We will also see that juice has stood out from fish and mandarin. They will water pink salmon. So it will not be dry.

14. Serve fish with any side dish or salad, watering juice. You can also decorate with a couple of slices of lemon if desired.

15. To eat with pleasure!

The fish turns out gentle, completely not dry and remarkable to the taste!

By the way, I will share a secret. If there is no special time for the marinade, then cook in the same way, but do not stand the time. This is perfectly acceptable, and then the cooking time will be halved.

Now is the post, and many people stick to it. I already wrote, but there are no fish dishes. Although on some days fish is allowed. So this recipe, just for the occasion, there is no cheese, no sour cream, or mayonnaise.

So the recipe for all occasions - according to it you can cook at least on weekdays, even on holidays. Be sure to cook such a fish, and it will not disappoint you.

  Fish stuffed with porcini mushrooms and oven-baked in foil

When I manage to buy fresh perch, I’m not particularly philosophical, just rub it with salt, spices, pour sour cream and send it to the oven for 30 minutes. But in preparing this article, I decided to stuff it with mushroom stuffing.

The pike perch has white tasty not fat meat, therefore it will be well combined with mushrooms. In addition, there are few small bones in it, and it can be stuffed. But in general, you can take another fish.

We will need:

• pike perch - 1 pc (1 kg)
• mushrooms - 250 - 300 gr
• onions - 2 pcs
• bulgarian pepper - 150 gr
• rosemary - 2 sprigs
• thyme - 3 - 4 sprigs
• salt - to taste
• lemon - 1 pc
• hard cheese - 100 gr
• vegetable oil - 2 - 3 tbsp. spoons

Cooking:

1. My fish is fresh, so you do not need to defrost it, and it's great. We clean it from viscera and scales. I decided to bake it with my head so that it looked beautiful on a dish, so I removed the gills and eyes, and thoroughly washed the whole carcass.

Gills must be removed necessarily, when cooking, they give a bitter taste to the dish. And if you cook the ear from the head, the broth will not only taste bitter, but also become cloudy.

2. The perch meat is very tender and tasty, and I use forest, white frozen mushrooms, so we will not interrupt the taste and smell of excessive spices. We will use only rosemary, it will give a light lemon flavor, and thyme, giving the smell of freshness. For the same reason, we will not use pepper.

3. Grate the carcass with salt, sprinkle with thyme. If there are no fresh sprigs of thyme, then you can use and dried, buy it at the present time is not difficult.

4. Pour lemon juice on the carcass, both outside and inside. Allow to lie down and soak for 10 -15 minutes.

5. In the meantime, let's do stuffing. To do this, cut the onion into half rings, cook mushrooms and peppers. Since this is not the season either, I will use them frozen. As I have already said, I have porcini mushrooms, but you can use any that you have. You can cook the stuffing with mushrooms.

And the mushrooms and peppers are already sliced.

6. Heat oil in a frying pan and fry onions on it.

When it is lightly browned, add mushrooms, you can not defrost them beforehand. Fry everything together for 5 minutes, then add the Bulgarian pepper, and fry for another 5 minutes.

You can not use pepper in the recipe, this is one of my finds. Met once in one of the descriptions that the stuffing as such can be prepared from mushrooms and bell pepper. It would seem not quite compatible products, but I tried. It turned out pretty good! Since then I sometimes cook such stuffing, and today I decided to use it.

So decide for yourself whether to add pepper or not.

7. Allow the filling to cool slightly.

8. Grease baking sheet and cover it with foil. Oil the foil as well. Put the fish on it and put the stuffing inside, prick the abdomen with toothpicks so that the stuffing does not fall out.

Do not impose a lot of stuffing, there must be a place so that both the fish and the stuffing itself have room to increase in volume during the cooking process.

Some amount of filling will remain, we will use it for serving.

9. Put two sprigs of rosemary and two - three sprigs of thyme over the stuffed carcass, wrap the fish in foil and put in an oven preheated to 200 degrees for 25 minutes.

10. Meanwhile, boil potatoes for garnish. And also put on the slow fire the remaining mushroom stuffing. The total time of heat treatment of fresh mushrooms should be at least 20 - 25 minutes, and we roasted them for only 10 minutes. Therefore, bring mushrooms to readiness.

11. Grate cheese. After 25 minutes, take a baking sheet with fish, uncover the foil, remove the thyme and rosemary sprigs and sprinkle with cheese.

It is no longer necessary to close the foil. Reduce the temperature in the oven to 180 degrees, and again put the pan in the oven for 10 - 15 minutes, so that the fish is covered with a beautiful ruddy crust.

12. Put the perch on a large platter, removing the toothpicks. Sprinkle with fresh herbs. Put the boiled potato on the side of the back, the remaining mushroom stuffing on the side of the abdomen. Decorate with tomatoes, cucumbers, fresh onions.

13. Submit to the table, cut into pieces and eat with pleasure. But carefully, removing all the bones.

It immediately turns out and baked fish, and a side dish to it. Very comfortable, satisfying and tasty!

  Fish baked with potatoes and vegetables

Fish baked in the oven with potatoes is in fact a regular dish that is often cooked in many homes. The cooking scheme is the same everywhere, the only difference is that in addition to potatoes, some vegetables are added somewhere, others are added somewhere. Filling can also differ one from one, somewhere the top layer is simply sprinkled with cheese, somewhere sour cream or cream sauce, and somewhere - sauce.

And today I offer this option, and you can take it into service, or replace vegetables with others. But as a recipe with potatoes, I still propose to leave it.

We will need:

• fish fillet - 1 kg
• potatoes - 1 kg
• tomatoes - 2 - 3 pcs
• mayonnaise - to taste (sour cream can be)
• cheese - 150 - 200 gr
• fish spices - 1 tsp
• salt, pepper - to taste
• vegetable oil - to lubricate the form

Cooking:

1. Cut fish fillets into small pieces. You can use any fish you like or which one you bought for dinner. Put the fillet in a bowl, salt and pepper, add spices and mix. Allow to soak for salt and pepper to penetrate the flesh.

2. Peel potatoes, cut into two halves and cut into thin slices. Since the fish will bake quickly enough, it is necessary that the potatoes have time to get ready with it, so you need to cut as thin as possible.

3. Potatoes are also put in a bowl, salt and pepper and mix.

4. Cut the tomatoes into two halves and cut them into the same slices as the potatoes.

5. To bake a form for roasting by oil, it is possible to use, both creamy, and vegetable.

6. At the bottom of the form put half of the chopped potatoes.

7. Then lay out all the fish, spreading it evenly and gently.

8. The next layer will be tomatoes. We lay them slightly overlapping, putting slices on top of each other. Tomatoes should be slightly salted.

9. The next layer lay out the remaining potatoes, which in turn grease with a layer of mayonnaise, or sour cream. Determine the thickness of the layer.

A thicker layer of mayonnaise is more caloric than a smaller layer of sour cream. This is the main criterion by which you can determine the desired thickness.

10. Sprinkle with grated cheese on top.

11. Warm the oven to 210 degrees. Cover the form with foil to raise the roasting temperature and prevent the cheese from burning. And put it in the oven for 25 - 30 minutes. During this time, the potatoes must be fully prepared.

You can get a piece from the edge and try it. If the potatoes are sliced ​​large and not yet ready, then the form must be returned to the oven, not forgetting to cover with foil.

12. After the allotted time, get the form, remove the foil, reduce the temperature in the oven to 180 degrees and put it in the oven again. We need the cheese to be covered with a beautiful golden crust. It may take 10 -15 minutes.

13. When ready, take out the form with baked fish and vegetables, cut into pieces and serve so that all layers are preserved. At the same time, you can decorate the dish with greens.

14. To eat with pleasure!

By the same principle, you can cook this dish with carrots, zucchini, onions, bell peppers.

  Fish with potatoes in bechamel sauce

Since I started talking about the Béchamel sauce in the past, it's time to share the recipe. And in order to somehow diversify our today's collection, let me share a video that I found on the Internet.

The recipe is very simple. What is captivating in it is that it is not necessary to buy some kind of expensive fish for its preparation, it is offered to cook it from fillets of pollock. Fish is inexpensive and affordable for everyone.

Note that the dish is prepared in almost the same way as the previous recipe. But as part of only potatoes and fish. I mentioned that the scheme is one, the composition of the products is different. Well, the Béchamel sauce in various types of casseroles is simply an irreplaceable element.

In my opinion - a wonderful, incredibly simple recipe for every day. If you have never cooked fish in this way, then by all means try, you will like it!

The only thing I would like to say about the video. The cook is probably a great professional and rubs potatoes with his hands. Such a grater is very dangerous, it is very easy to get hurt. And a special holder for vegetables is sold with it, so please use it.

  Baked fish in the oven with vegetables and nuts

An excellent recipe, which I found in one of the culinary editions only last year. I tried it and everyone who ate it was just in great delight. This is a dish that uplifts the mood with its appearance and of course the incredible taste.

And we will cook it from cod - the queen of the northern seas. Cod contains just a huge amount of useful micronutrients and vitamins, besides it contains valuable dietary protein. You will never recover from such fish, so you can eat it without restrictions.

We will need:

• cod fillet on the skin - 800 gr
• tomato - 1 pc
• gherkins - 3 - 4 pcs
• walnuts - 2 tbsp. spoons
• garlic - 1 clove
• dill - bunch
• parsley - 0, 5 bunches
• mint - 3 sprigs
• green onions - 2 feathers
• sour cream - 0,25 st
• lemon juice - 1 tbsp. spoon
• olive oil - 1 tbsp. spoon

For submission:

• gherkins - 15 - 20 pcs
• cranberries - Art. spoons
• parsley
• lemon

Cooking:

1. Rinse all greens and tomato. Put on paper towels and let drain water, then dry.

2. Grind greens as much as possible. Garlic clove skipped through the press or also chopped.

3. Tomato and gherkin cut into small cubes.

4. Grind nuts.

5. Put all prepared ingredients in a bowl and add olive oil and lemon juice to them. Mix.

6. Grease the baking dish with butter and put the cod fillet in it skin face down. Pulp smear sour cream and then put on it even layer  the resulting mixture.

You can not salt the fish, as gherkins will give the necessary taste.

7. Preheat oven to 180 degrees, then put in it a baking dish with fish and bake for 25 minutes.

8. Put the finished fish on a large flat dish, decorate it with whole gherkins, cranberries and greens. Cut the lemon into thin rings and lay out on top.

When you eat, you can pour the fish with juice, squeezing it out of lemon. Cod has its own specific smell, so the lemon for it does not hurt.

Eat and enjoy such a simple but tasty dish. As you can see, the serving and appearance of the dish is beyond praise, so you can cook this dish for any holiday!

  Baked fish with shrimp and avocado cream

In this recipe, you can use any filet of any fish. And we will continue the topic of cod, and we will cook from it. Moreover, it is inexpensive and quite affordable. And about the benefits of this northern fish, I have already written in the past recipe.

We will need:

• cod steaks - 4 pieces of 150 gr
• peeled shrimps - 200 gr
• avocado - 1 pc
• hard cheese - 150 gr
• cream 33% - 150 ml
• basil - 3 sprigs (can be dried)
• vegetable oil - 1 tbsp. spoon
• salt, pepper - to taste

For the sauce:

• horseradish - 1 tbsp. spoon
• sour cream - 2 tbsp. spoon
• lime juice - 0.5 tbsp. spoons
• salt, pepper - to taste

Cooking:

1. Rub cod with salt and pepper, pepper for this is better to grind on your own, so our fish will get an incredible flavor.

2. Prepare a baking dish, grease it with vegetable oil and put the fillet in it.

3. Wash the avocado, peel it, cut it in two halves and remove the stone. Pulp into thin slices and lay them on top of the fillets.

4. With basil sprigs, tear off leaves and sprinkle over fish and avocado. Spread peeled shrimps on top. Pour the cream and sprinkle with grated cheese.

5. In the meantime, our beauty is soaked with juices, to put the oven on warm-up, we need a temperature of 220 degrees.

6. Put the form in the oven and bake until ready 25 - 30 minutes.

7. In the meantime, cod baked, cook lime sauce. To do this, put the horseradish in a bowl, add sour cream and lime juice. Sprinkle with salt and, again, freshly ground black pepper. Stir until smooth.

8. Prepare any side dish, for example, you can boil potatoes.

9. Put codfish in portions on plates with garnish and lime sauce.

Incredibly delicious dish is ready! Eat and enjoy!

Fish in soy sauce with honey and ginger baked in the oven

This recipe is best suited for fillet of sea trout on the skin. The option is certainly not cheap, but worth it. The dish turns out so tasty that if you prepare it for the arrival of guests, then everyone will gasp. And it is prepared very simply and quickly.

We will need:

• trout fillet on the skin - 1 kg
• soy sauce  - 150 ml
• liquid honey - 150 ml
• ginger root - 3 cm
• garlic - 3 cloves

Cooking:

1. Since our fish will be under the marinade, we will prepare it. To do this, peel the garlic and ginger root. Grate the one and the other on a fine grater. Mix with soy sauce and honey.

2. Trout fillet can be cut into portions, but you can leave it whole, no matter what you want, it will not affect the taste.

3. Place the fillets in a bowl and pour the marinade. Cover and refrigerate for 1 hour. During this period, pour the marinade over the fish twice, or just turn the fillet to the other side, so everything will marinate evenly.

4. Heat oven to 140 degrees. Cover baking sheet with baking paper and put fillets on it. If it is cut into portions, the baking time will be 10 minutes, and if it is a whole piece, then 15 minutes.

5. Put the finished fillet on a la carte plates or a large dish. To decorate fresh cucumbers  and tomatoes, as well as fresh herbs.

Simple, fast and very tasty! It remains just to take and cook!

By the way, instead of ginger with garlic, you can add mustard to soy sauce. And it will be a completely new story with a new taste.

And of course, I would like to note that the trout is not for every day, it is very expensive. I tried to cook in this way, using the fillet of other fish, it also turns out delicious. So you can also experiment, it will be delicious, do not hesitate!

  Baked fish stuffed with vegetables, mushrooms and bacon

A friend of mine, when he cooks a little dry fish, lays it in layers of bacon. This allows you to make it more juicy and tender. And this technique is very well suited to such fish as mountain river trout. If we had steaks, we could use strips of bacon. But today we have a whole fish, so we will stuff it, and add bacon to the stuffing.

I already have two recipes baked in the oven, you can watch them by going.

Today is new delicious recipe.

We will need:

• river trout - 2 pcs
• onion - 1 pc
• bulgarian pepper - 1 large
• mushrooms, fresh or canned - 150 gr
• bacon - 100 gr
• vegetable oil - 1 tbsp. spoon
• salt, pepper - to taste
• nuts, greens - to serve

Cooking:

1. Clean the fish from the entrails and scales, remove the gills. Rinse and dry thoroughly. Grate with salt and pepper inside and out. Let lie 15 minutes so that the flesh is salted.

2. Prepare the filling. Fat and paprika cut into small cubes. Crush mushrooms, you can use any fresh or pickled mushrooms.

3. Cut the onion into small cubes.

4. Combine all ingredients, season with salt and pepper. Pepper is best used freshly ground.

5. Fill the belly with the filling and chop it with toothpicks. Sprinkle the fish with vegetable oil and put in foil, also oiled. Wrap and put in a baking dish.

6. Heat the oven to 200 degrees and place into it a form. And bake for 30 minutes.

If desired, 10 minutes before the end of cooking, you can get the trout and sprinkle with cheese. No longer covering with foil, put again in the oven and bake the cheese until golden brown.

7. Serve fish on a large dish, sprinkled with nuts and fresh herbs, if not used in the recipe cheese.

Similarly, the fish can be flushed, wrapped in foil and baked in the ashes on the fire. That will be delicious! Especially if you caught her yourself. Take a recipe for a note, it is useful both at home and in the country, and in nature.

  Salmon in the oven with beans

One more interesting recipewhich deserves our attention. Of course, it is not quite simple, and it will take time and some effort to cook it, but it's worth it! Believe my word!

We will need (for 1 - 2 portions):

• salmon fillet - 250 gr
• beans - 150 gr
• bacon - 150 gr
• green salad - 1 bunch
• korean carrot - 1 tbsp. spoon
• lemon juice - 2 tbsp. spoons
• olive oil - 1 tbsp. spoon
• dried rosemary - 0.5 tsp
• paprika - 1 tsp
• mustard - 1 tsp
• salt, pepper - to taste

Cooking:

1. Rinse and dry the fillet of salmon with paper towels. How many portions you have, so many servings and succeed.

2. Squeeze the juice out of lemon and mix it with mustard. Grate this mixture of salmon fillet. Allow 10 minutes for the marinade to soak in the flesh of the fish.

3. Then roll in paprika, salt and pepper to taste. Pepper is better to use freshly ground.

4. Put the fillet in a bowl, cover with a lid and refrigerate for 2 - 3 hours.

5. Heat the oven to 180 degrees and bake the fillets for 20-30 minutes, depending on its size. Remove the finished fillet and sprinkle with dried chopped rosemary.

6. Beans are placed in cold water in advance and kept in it for 3 hours. Then drain the water and rinse the beans under running water. Pour again cold water  and boil until cooked. At the end of cooking, salt to taste. After cooking, drain the remaining water by placing the beans in a colander and letting it drain completely.

7. Cut the bacon into small pieces and fry in butter until golden brown.

8. Salad leaves tear hands into small pieces.

9. Mix salad, bacon, beans and add Korean-style carrots. You can not add it, original recipewhich I once found in one of the magazines, it is not provided. I myself began to add it to create a bright note in the range of garnish. In addition, the color of carrots is perfectly combined with the color of salmon.

10. Mix all the ingredients, pre-salt and pepper them to taste. Then season with olive oil and mix gently again.

11. Put garnish on a plate and place salmon steak on top. Sprinkle it with lemon juice. You can sprinkle with sesame seeds.

12. Our beautiful, tender and incredibly tasty dish is ready! You can eat and enjoy!

As you can see, there is nothing difficult to prepare. It takes time to make the fillet marinate and cook the beans. But if you do it in advance, then the preparation itself will not take much time. But you will delight everyone with a delicious dish.

  Baked fish stuffed with buckwheat porridge

• fish - 1 pc
• buckwheat porridge - 1 glass
• butter - 1 tbsp. spoon
• egg -2 pcs
• onion - 1 pc
• sour cream - 2 tbsp. spoons
• breadcrumbs - 1 tbsp. spoon
• greenery
• salt pepper

Cooking:

It is very convenient to cook according to this recipe using a small fish. For example, you can take carp, or fish cheese, or small pike perch. And you can cook with mackerel.

Mackerel is a favorite fish of many, and it is very good to stuff it, because there are few bones in it. I already have an interesting article on this topic, it is presented in it. So if you want, you can buy mackerel and cook one of the proposed recipes. And you can stuff it with buckwheat porridge ..

1. Clean the fish from scales and viscera. If you leave your head, you need to remove the gills, and in any case, thoroughly rinse it under running water. Then dry and rub with salt outside and inside.

2. Cook buckwheat porridge until done. Boil 1 egg and cut it into cubes.

3. Onions also cut into cubes and fry in a small amount of vegetable oil.

4. Mix porridge, onion and chopped egg, add also a raw egg to bind the whole mass. To make porridge fish.

5. Put it on a greased baking sheet, brush with sour cream and sprinkle with breadcrumbs. So that the porridge does not fall out, you can chop the abdomen with toothpicks.

6. Heat the oven to 180 degrees and place a baking tray in it. Bake 25-30 minutes, depending on the size of the fish. Periodically water it with the secreted juice.

7. Serve, laid out on a large flat dish and garnished with greens. You can serve crumbly buckwheat porridge with diced eggs.

If you liked the recipes, share them with friends, put classes and likes. And also write comments, I will be always glad to them.

Enjoy your meal!

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Baking is one of the most beloved and popular ways to cook fish. It allows you to maximize the taste of the dish and at the same time preserve in it all the beneficial properties of the main product. The fact that fish is an indispensable ingredient in dietary and baby food is no secret to anyone; since, it is remarkably absorbed by the body. The use of fish dishes reduces the risk of many diseases. But do not forget about the excellent taste of fish. There is a huge number of fish recipes, but unfortunately, not every housewife can bake it in the oven. And in vain! After all, the recipe "" is the most delicious and, moreover, is not difficult to prepare. The aroma emanating from the baked fish will surely gather all households to the table. Well, what to apply to the fish: a risotto or a side dish of potatoes - you 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 right choice of culinary equipment and dishes, and, of course, on the kind of fish. It must be remembered that fish can be baked in the oven only in clay, enameled or black cast-iron pot. Aluminum or other metal pans and trays will give the fish a gray tinge during the baking process and will aggravate the aroma and taste of the dish, as well as contribute to the removal of many beneficial substances. It is preferable for baking to choose a baking tray deeper, but small (suitable for the size of the fish).

The choice of fish for roasting in the oven is also important. If you choose chilled whole fish, then pay special attention to these 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 with extraneous shades, except fish.

So, the fish for baking is selected. What next? It should be scaly, gutted and washed thoroughly. Care must be taken to remove the insides from the fish. The gallbladder should be removed especially carefully; but even if it does burst - it's not scary, it will be quite enough just to wash the fish thoroughly under running cold water. Cutting the head, fins and tail is your own business. By the way, bake fish can be whole carcass or divided into portioned parts. Only the cooking time will change.

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

Which fish is better for baking? In principle, any suitable. But the most delicious will be carp, bream, mackerel, crucian carp, pike perch, etc. It is necessary to select a fresh, large fish, clean it from visceras and scales, remove eyes and gills (if the head is left), wash under cold water and dry with a paper towel. The prepared carcass should be rubbed with salt and ground black pepper from the outside and from the inside, and left “salted” for a while.

While the fish absorbs the necessary portion of salt and pepper, a spicy filling is prepared for it. Are taken fresh tomatoes, and peeled off (blanching can be used to quickly peel the peel). "Naked" tomatoes are cut into bigger slices. The onion and garlic are peeled; The onions are finely chopped, and the garlic is cut or passed through a garlic press. Selected herbs and fragrant herbs (parsley, dill, tarragon, cilantro, etc.) are thoroughly washed out, dried and finely chopped. Ingredients for the filling are mixed. Salt and pepper (black and fragrant), favorite seasonings for fish, are added to their taste. All this is combined and left in a separate bowl in a cool place.

The baking tray for baking fish is pre-lubricated with vegetable oil and spread with parchment paper (to avoid sticking of the dish). The oven warms up to 180C. Inside the prepared fish the filling is laid in such quantity, how many to be located; if you wish, you can even fill her head. Stuffed fish laid out on a baking sheet and on top of a thin layer is coated with mayonnaise. Baking with fish is put in the oven. The total baking time is about 30-40 minutes, depending on the size of the fish.

When an aromatic fish dish is ready, it can be served on a flat, large plate, overlaid with boiled or baked vegetables, olives, sprigs of greens, and lemon circles. Rice dishes will fit perfectly into the side dish. And how seasoning fit.

Some recipes "How to cook fish in the oven"  baked in foil. The foil perfectly protects the product, retains all its benefits in it, without additional intervention provides the fish with an unsurpassed flavor. It is light and compact. For roasting in the foil lean lean salmon is most suitable. In addition to the fish will be needed:
- 1 lemon,
- 1 carrot,
- 1 onion,
- 50 g butter,
- greenery.

Fish for roasting is cleaned and washed. Onions cleaned and cut into half rings. Carrots rubbed on a coarse grater. Lemon is cut into slices in the form of semirings, along with zest. Next, carrots with onions should be fried in vegetable oil, pre-salt and pepper. First onions are fried until translucent, followed by carrots.

Fish from the outside and from the inside should be moderately smeared with salt and ground pepper, and stuffed with roasted vegetables, putting together with them also sliced ​​butter and 2-3 slices  lemon. If the vegetables still remain, then they can be laid out on a sheet of foil made in the baking sheet, and the stuffed fish should be placed on them. Some lemon slices should be put right on top of the fish. The future dish properly wrapped in foil. The edges of the foil should be carefully wrapped. If one sheet of foil is missing, then you can take the second. Baked fish in foil for about an hour in the oven, preheated to 1800C.

The finished fish is carefully released from the foil, laid out on a dish and decorated with greens. Before serving, baked fish in foil can be cut into portions, additionally sprinkled with lemon juice or sauce. By the pink salmon is perfect or tartar sauce.

  You can bake fish in the oven with vegetables. It is especially tasty with potatoes, mushrooms, rice, cheese and milk. In foil fish is more often combined with sour cream, mayonnaise, seasonings and flour. Do not cook the fish in breading, and it is better to roll in flour.

Fish cooked with potatoes in tender milk sauce, Perfect for a family dinner, and for the holiday table. Bake with potatoes most often take fish fillets or steaks. Prescription potatoes can be replaced with cauliflower or zucchini, or baked fish separately without vegetables. To prepare the recipe with potatoes you will need:
- 0.8 kg of low-fat fish fillets;
- 8-10 medium potatoes;
- 2 onions;
- 250 ml of 10% sour cream;
- 300 ml of milk;
- 2 tbsp. flour;
- 100 g of hard cheese;
- salt pepper;
- Ketchup optional.

Cooking method:
Peeled and washed potatoes must be boiled to such an extent that at the same time they remain slightly raw and cool. Onions are crushed and fried in vegetable oil to a translucent state. Then in the pan to the onion is added wheat flour (preferably of the highest grade), everything is mixed and aged on the fire for several minutes. Next, sour cream and ketchup (2 tbsp each) are filled with onion and flour and mixed, stewed for another 2 minutes. Milk is poured last, and the mixture is boiled for a couple more minutes. The resulting sauce is pepper and salt to taste.

Uncooked potatoes should be cut into plates and put it on the bottom of a greased baking sheet. After the potatoes are laid out pieces of fish fillet. The sauce is poured on top, and the baking sheet is placed in an oven preheated to 2200 ° C. Baked fish with potatoes for about 40 minutes. For about 10 minutes before the end of cooking time, sprinkle the dish with grated hard cheese. Then the finished baked fish will be covered with a delicious ruddy crust, and inside it will remain tender, soaked in milk sauce. To such a dish would be good to make or seafood salad.

Indeed, vegetables perfectly complement and enhance the taste and healthy 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 tandem fish with vegetables. Ingredients that will be needed to prepare one of these recipes:
- 2 marine fish;
- 1 white cabbage;
- 2 carrots;
- 2 onions;
- 1 Bulgarian pepper;
- tomato paste or tomatoes;
- spices to choose from;
- mushrooms;
- half a lemon;
- mayonnaise;
- processed cheese;
- greenery.

Cabbage, onions, carrots and bell pepper  chopped, put in a frying pan and fried in vegetable oil. When the cabbage is soft enough, you need to add to the vegetables tomato paste  or mashed tomatoes in mashed potatoes. Fish should be cut into portions, salt and coat with mayonnaise with selected spices.

The baking tray is greased with fat and vegetable grilled fish and fish are laid out on it (layers can be alternated several times). The billet is sprinkled with the juice of half a lemon, and the last are leftover leftovers. Mayonnaise is the top of the "mesh" and a baking sheet of fish is sent to the oven until fully cooked. For 10-15 minutes, the dish should be sprinkled with grated cheese and sprinkle with herbs. The same recipe can be applied when.

Baked or fish stew  - It is an indispensable product for children's and medical nutrition. And there are a lot of reasons: easy digestibility, the presence of fatty acids (so indispensable for a growing or weakened body), a lower degree of caloric content compared to meat (except chicken), a high content of vitamins, including group B, and microelements. Therefore, attentive mothers who care about the varied diet of their own children, it is worth learning how to cook fish in the oven for children. After all, even though they are tasty, they are not suitable for the children's menu.

Useful tips when cooking fish baked in the oven:
1) In order for the fish not to turn out dry and not juicy, it needs to be cooked in a deep pan or pan. At the same time, the dishes should be completely filled with fish and garnish and not a thin layer, otherwise all moisture will quickly evaporate from the products, and they will not be so tasty.
2) Pre-fish baking dishes should be preformed with parchment paper or foil, and additionally smeared with lemon juice or table vinegar. Then the fish will not burn, but the dishes themselves will not be “soaked” with the fishy smell, and in the end it will only be rinsed with water.
3) It is better to bake the fish immediately before use and serve immediately to the table. When cooled, it no longer possesses those unique taste qualities.
4) Fish for baking in advance does not need to be frozen, as reusable frosting and defrosting will also negatively affect the taste of the future dish.

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

The real owner must know how to cook fish in the oven.

Moreover, if it is not a fish with scales and fins, which not everyone likes to gut, but a ready fillet without bones and skin.

There are many culinary options that can be made from fish fillets quickly and tasty, and this will help you exactly the oven.

We offer popular and favorite fish fillet dishes, recipes tested by more than one generation of our mothers and grandmothers, who bake any fish.

Fish fillet in the oven recipes with photos

Secrets of roasting fish fillets in the oven

1. You can bake fillets absolutely any fish.

2. If the fish is frozen, then it is advisable to defrost it slowly, in a refrigerator. You can not even to complete softness, but simply hold a couple of hours.

3. The cooking method will depend on the type of fish. Fat fillet can be baked almost directly on the baking sheet. But more lean fish should be flavored with butter, sour cream, mayonnaise or cream, so as not to get too dry a dish. Many, before baking, fish are fried in a pan for richer taste and softness.

4. Cooks bake fish on a baking sheet, in special forms (metal, glass, ceramic), roaster, in foil, in a sleeve or in a special package for baking fish. And each time the finished fish will have its own unique taste.

5. Fish is not always baked alone. It is very convenient to add vegetables or mushrooms to immediately cook and garnish to it. Very tasty fish, baked with onions and potatoes.

7. Spice and spicy herbs will help to emphasize the taste of fish fillets in the oven: black, allspice, white pepper, ginger, thyme, coriander, dill, lemon juice.

8. You only need to salt the fish just before sending it to the oven, otherwise it will put the juice in and be tough.

9. If the fish is cooked with vegetables, then, putting it below, we get juicy tender stewed fillet. If the fish is placed on top of vegetables, then it will be baked on top, and its tasty juices will soak the “pillow”.

How to bake fish in the oven with tomatoes and cheese

Suitable for non-oily marine fish available to everyone.

Ingredients:

• cheap varieties of fish - pollock, hake, and cod - 1 kg
• onions - 2 pcs.
• tomatoes - 4 pieces
• cream - 0.5 l (it is possible to dilute fat sour cream with milk in the proportion of 4: 1)
• russian cheese - 200 g
• salt, pepper to taste
• butter

Recipe for fish fillets in the oven:

1. Put thawed fish fillets in a greased form, salt and pepper.

2. Onion cut into thin half-rings and spread out on top.

3. Onion lay the slices of tomato, thinly chopped. Salt a little.

4. Pour cream or milk with sour cream and cover with grated cheese.

5. Put stew in the oven at 180 degrees for 30 minutes.

If the cheese is too fried before this time, cover the form with foil.

Fish fillet in the oven recipe with cheese and garlic

Ingredients:

• 1 kg fillet of tilapia, halibut, pangasius
• lemon juice
• 2-3 onions
• 200 g of hard cheese
• 1 clove garlic
• 100 g of mayonnaise
• vegetable oil
• salt and herbs

How to cook fish fillets in the oven:

1. Grease a baking sheet with butter and place fish fillet plastic on it.

2. Salt, sprinkle with spices, pour lemon juice.

3. Make a mayonnaise reticulum, and lay the onion sliced ​​over thin rings on top.

4. Sprinkle with finely grated cheese.

5. Put in the oven (180 degrees) for about half an hour.

Fillet fish in the oven quickly

Fillet of fish baked in the oven delicious

Ingredients:

• 1 large fish fillet
• 1 carrot
• 200 g sour cream
• 150 g cheese
• 2-3 cloves of garlic
• 1 egg
• 1 lemon
• vegetable oil
• salt and seasoning for fish

How delicious to bake fish in the oven under the sauce:

1. Peel and grate carrots on a coarse grater. Fry it in vegetable oil.

2. Beat the egg, mix with sour cream, grated cheese, garlic, salt and spices.

3. Wash the fillets, you can cut it into portions, it will be more convenient to serve it.

4. On the fish lay roasted carrots.

5. Pour the sauce over the top and bake in the oven, the temperature is 180 degrees, the time is 25 minutes.

Recipe for fillet of fish baked in foil in the oven

Suitable for cooking both red fish and any other.

Ingredients:

• potatoes
• carrot
• butter
• spice

How to bake fish fillets in the oven with vegetables:

1. Peel potatoes, carrots and onions.

2. Frozen fish fillets should be thawed, rinsed with cold water and dried with a paper towel.

3. Cut the potatoes into thin slices and boil for 2-3 minutes in boiling water. This is done so that it will certainly become soft after roasting in the oven.

4. Onion cut into thin half-rings, and it is better to grate carrots on a coarse grater or cut into slices.

5. Cover with a foil baking dish, put some pieces for juiciness butter  or just smear the foil with vegetable and put onion on it.

6. Then put the fish, salt it and season with spices. You can add chopped dill or parsley.

7. Put carrots on fish and potatoes on top. Salt a little.

If you are not afraid of extra calories, grease with mayonnaise or sour cream, or add a little more oil.

8. Wrap the foil and set for 25-30 minutes, bake in a preheated 180 degree oven.

9. On request, for 5-10 minutes before readiness, you can unfold the foil to make a brown crust.

A simple recipe for fillet of red fish in foil

Ingredients:

• 400 g pink salmon fillet
• 1 onion
• lemon juice
• olive oil
• salt and ground black pepper

How to quickly bake red fish in foil:

1. Rinse the fillet of fish and cut it into slices, salt and pepper to taste.

2. Onions cut into thin rings and lay on the foil.

3. Put the fish on top, pour it with lemon juice and olive oil.

4. Wrap the top of the foil and place in the oven at 200 C for 20 minutes.

Cold appetizer of fish in tomato sauce in the oven recipe with video:

Baked fish in the oven is not only useful dishbut extraordinarily tasty. In addition, the fish is preparing fast enough. By the content of proteins and nutrients  sea ​​and river dwellers may well compete with the best sorts of meat. For example, perch on nutritional value  surpasses chicken and carp - beef.

  The process of roasting 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. I wonder what kind of fish to bake in the oven, remember that such types of fish as trout, cub, crucian carp, carp, cod, nototeniya, halibut, macroule, bluefish, merou, sardine, sole, maslyanka (oil fish ), sea bass, mackerel.

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

  FISH BAKED WITH SWEET STICKY PEPPER

Ingredients:
  600-700 g of fish, 3-4 pods of sweet pepper, 3 tbsp. spoons 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, salt and pepper. Pepper pods free from grains, cut into thin strips and lightly fry in vegetable oil. Lay the pepper in the belly of each fish.
  Put tomato puree on the bottom of a saucepan, warm up well and put the fish. Sprinkle it with ground breadcrumbs and sprinkle with oil. Put in the oven to bake.
  Baked fish in the oven is good if you serve fried potatoes as a side dish.
  You can also cook in the oven baked mackerel, mackerel, large fresh sardines, tuna.

PIXA BAKED IN OVEN

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

FISH BAKED WITH VEGETABLES IN CRYOLCHOLS

Ingredients:
  500 g hake, 1 tbsp. tablespoon butter or margarine, 0.5 onions, 0.5 celery root, 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 tsp of chopped parsley, 2 potatoes, salt and pepper to taste, a pinch of chili powder or a little sauce.

  In a pan with melted butter put chopped onion, diced celery, mushrooms and pepper and fry all over low heat for 5 minutes. Put in a saucepan, add sliced ​​tomato, water, tomato puree, parsley and seasonings and boil for 10 minutes.
  Grease heat-resistant dishes and put fish into it.
  Pour over the sauce. Bake fish for 20-30 minutes until cooked.
  When serving, add to the baked fish the remaining greens and 2 whole boiled potatoes.

SOM IS HUNGARIAN BAKED IN OVEN

Ingredients:
  carcass of a catfish (1.5 kg fillet of fish), 1.5 heads of onion, 1 clove of garlic, salt, paprika, cumin, 300 g of mushrooms, 80 g of butter, 1.5 tsp of flour, 400 g of sour cream, 1 a bunch of parsley, 1 green pepper, lard.
Cooking Baked Fish:
  Cut the fish into slices, wash, salt and place on a greased baking sheet. From the head and spinal bone cook fish broth.
  In the oil, fry the shredded onion, add the slices of mushrooms to it and continue to fry, then sprinkle with paprika, add the garlic, pounded and mixed with the minced cumin. Dilute with a small amount of fish broth, add sour cream filled with flour.
  The resulting sauce pour the pieces of fish and bake in the oven until cooked.
  When serving, decorate baked fish with chopped peppers and chopped parsley, and sprinkle with baltsem with paprika.
  Serve gnocchi or boiled potatoes with butter to a side dish of oven-baked soma.

FISH BAKED IN OVEN

Ingredients:
  500 g of fish, 2 tbsp. tablespoons sour cream, 1/2 part lemon, salt.
Cooking Baked Fish:
  Medium-sized freshwater fish rubbed with salt. Put on a baking sheet and bake in the oven for 20 minutes along with scales and giblets.
Remove the scales from the fish, remove the insides and separate the head.
  Smear sour cream and put on a baking sheet in the oven. Fry until golden brown.
  Put the finished baked fish on a wide oblong dish, cut into pieces. Garnish with lemon slices.
  Around the baked fish spread out a side dish: boiled potatoes, beans, onion, sliced ​​and watered with mayonnaise, stewed or canned tomatoesfresh greens.

Snack from fish in the oven

Ingredients:
  proportions are arbitrary.
Cooking Baked Fish:
  Peel potatoes, rinse, cut into slices and fry in vegetable oil. Pike perch or pike to clear, cut into fillets, cut into small pieces, lightly fry.
  Onion cut into rings, disassemble into circles and also lightly fry.
  Put potatoes, fish, onions in layers, season with salt and black pepper. Pour mayonnaise, close the lid and simmer in the oven until tender. Then remove the cover to brown the surface.
  Serve the dish hot, sprinkled with chopped greens.

TROLLE BAKED IN FOIL

Ingredients:
  4 gutted trout, 1 medium-sized carrot, 160 g of green onions, 1 piece of celery tuber, 1 small green zucchini - zucchini, 100 g of oil, 1 bunch of mixed greens (thyme, parsley, lovage), 6 tbsp. spoons of dry white wine, salt, pepper to taste.
Cooking Baked Fish:
  Rinse the trout thoroughly inside and out and dry with a napkin. Put in the prepared special roasting foil (if necessary, take 2 roasting foils). Preheat oven to 180 ° C.
  Peel the carrots and cut them into thin slices. Wash onions, peel and cut into small pieces.
  Peel the celery and cut into small cubes. Wash zucchini and cut into slices.
  Vegetables put in the foil around the fish. The butter, cut into pieces, spread on vegetables. All salt and pepper. Add greens to the fish and sprinkle the trout with wine.
  Close the foil and bake in the oven for 30 minutes.
  To the baked trout fit potatoes "in uniform" and vegetables.

ITUNIAN OKUN

Ingredients:
  600 g perch fillet, 2 tomatoes, sprig and basil leaves, 1 tbsp. Spoon chopped green basil, 100 g of mushrooms, lemon juice, 1 slice of low-fat 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 cheese "Parmesan", 1 tbsp. spoon margarine, salt, ground pepper to taste.
Cooking Baked Fish:
  Wash fish fillets, cut into 150 g pieces, season with a small amount of salt, pepper, sprig of basil. Put in the fridge.
Wash tomatoes, cut off the solid base, cut into slices. Season with chopped green basil. Peel the champignons, wipe with a napkin moistened with lemon water and cut into slices. Have ham cut fatty edges and cut into strips. Protein whip and mix with flour.
  Heat the olive oil in a frying pan, roll the fillet pieces in the protein-flour mass and fry on both sides for about 5 minutes.
  Put the fish on a baking sheet. Lay on it slices of tomatoes, mushrooms, ham strips, as well as slices of cheese and margarine.
  Bake in the oven, preheated to 200 ° C, for about 10 minutes, until cheese melts.
  Arrange the fish fillets on heated plates and decorate with basil leaves and grated cheese.
  To baked perch fit noodles, vegetable salad.

SEA DODGE WITH TOMATOES (Albanian cuisine)

Ingredients:
  800 g fresh perch, salt, ground black pepper, 2.5 tbsp. spoons of flour, 100 ml of olive oil, 5-6 tomatoes, garlic, 50 g of parsley, 50 g of sheep cheese, 2 tbsp. spoons of breadcrumbs.
Cooking Baked Fish:
  Fish clean, wash, salt, breaded in flour and fry in vegetable oil. Cored tomatoes cut into slices and pass on to olive oil, salt, pepper, sprinkle with grated garlic and parsley.
  Smear the dishes with vegetable oil, put tomatoes in it, fish. Top the fish to decorate with fresh tomatoes, sprinkle with grated cheese, breadcrumbs.
  Bake in dduzhovka at a temperature of 200 ° C for about 40 minutes.

  Rice can be served as a garnish for baked fish.

FISH BAKED IN VOLGA

Ingredients:
  500 g fish fillet, 10 h. Spoons of lemon juice, marjoram, salt, 3 tsp. Of soybean oil for lubricating aluminum foil, 3 eggs, 3 tsp. Of butter, 1 tbsp. spoon parsley.
Cooking Baked Fish:
  Rinse the fish fillets, sprinkle with lemon juice, leave for 20 minutes. Salt, add marjoram, bake in aluminum foil, greased with soybean oil.
  In the process of baking, sprinkle the foil with water to prevent the fish from burning.
  Cook hard-boiled eggs, peel, chop, grind with butter and chopped parsley.
  Put the fish on a plate, placing the egg mass on top.
  Serve fish baked in foil with boiled potatoes and vegetables, raw vegetable salads.

Snack FISH

Ingredients:
  500 g of fish, 2 tbsp. spoons of vegetable oil, 1 h. Spoon mustard, pepper, salt.
Cooking Baked Fish:
Fresh fish to prepare, wash, salt and pepper and grease on both sides with vegetable oil, mixed with a spoonful of mustard.
  Put on parchment paper, wrap in an envelope and bake the fish in the oven on a wire rack,

COD COOKED WITH APPLES

Ingredients:
  1 kg of small cod, 2 cups of milk, 2-3 sour  apples, 5 tsp of soybean oil, 1st. Spoon green parsley, where sea salt.
Cooking Baked Fish:
  Peel cod, rinse, remove spine and bones, soak in milk for 30 minutes, dry, salt, stuff apples, peeled and cut into slices, sprinkle with soybean oil, wrap in aluminum foil and put in the oven for 20-25 minutes.
  In the process of baking, the foil is periodically sprinkled with water to prevent the fish from burning.
  Before serving, sprinkle with chopped parsley.
  On a side dish to baked cod as well as to other baked fish, it is very good to serve boiled potatoes and salads from raw vegetables.

KARAS BAKED IN SOMETHANE

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 butter, 240 g sour cream.
Cooking Baked Fish:
  Fish clean, free from viscera, gills, the head is not cut off. Rinse well with cold water, pat dry with a towel, rub with salt, sprinkle with pepper, breaded in flour, fry on both sides until rosy color.
  Grease the pan with oil, put the fish, and around - fried potatoes, pour sour cream, sprinkle with breadcrumbs, drizzle with butter and bake in the oven. Carp baked in sour cream - one of delicious dishes  from oven baked fish.

FISH WITH WALNUT AND RICE

Ingredients:
  800 g of fish, 1 tbsp. Spoon of vinegar or lemon juice, 4 tbsp. spoons of vegetable oil, 2 tsp chopped dill, salt, pepper, 3 tbsp. spoon raisins, 1 onion, 1 carrot, 1 tomato, 6 walnuts.
Cooking Baked Fish:
  Gut fish and wash, sprinkle with vinegar and lemon juice and refrigerate for 20 minutes.
  Then rub it with salt and pepper outside and inside. Fish put in a saucepan, pour 3 tbsp. spoons of vegetable oil and leave for 15 minutes.
  Bake fish in the oven for 40 minutes, occasionally pouring it with oil. Soak the raisins in water. Peel and chop the onion and carrot. Tomato dip in boiling water, remove the skin. Pulp cut into cubes.
  In the remaining vegetable oil, slightly fry the onion, carrot and tomato, then add the kernels of nuts and raisins passed through the meat grinder and fry a little more.
  Ready baked fish is served on a platter, sprinkled with sauce and decorated with dill.

FISH BAKED WITH EGGS

Ingredients:
  600 g of fish, 2 onions, 70 g of vegetable oil, 4 eggs, parsley, dill, allspice, salt.
Cooking Baked Fish:
  Fish clean, rinse, cut into portions. Salt and pepper. Peel the onions, chop finely, fry in butter, cool, pour in the eggs and mix.
  Put a portion of fish in this mass so that they are covered by it from all sides.
  Bake in the oven.
  Baked fish with eggs is especially good when sprinkling it with finely chopped greens.

FISH HOME

Ingredients:
  800 g of fish, 1-2 onions, 1.5 tbsp. spoons of tomato paste, 80 g dried mushrooms, 5-6 art. spoons of milk, 2 eggs, 120 ml of vegetable oil, 20 g of butter for mushrooms, 1 tbsp. Spoon chopped greens, salt, pepper to taste, 2 tbsp. spoons of grated cheese.
Cooking Baked Fish:
  Mackerel, horse mackerel or other fish to clean, remove the head, insides and fins, then cut in half and remove the spine.
  Cut the prepared fillet into small pieces, salt, sprinkle with pepper, breaded in flour, then wet in a mixture of eggs and milk (lemonon) and fry in a well heated pan in vegetable oil until half cooked, until golden brown. Fried fish set aside.
  Pre-soaked mushrooms boil, finely chop, fry with onions in butter.
  Pan grease; lay out the fried fish, and from above - prepared mushrooms and onions, pour all the tomato sauce, sprinkle with grated cheese, finely chopped greens and bake in an oven at a temperature not higher than 160 ° C for 10-15 minutes.
  Baked fish is good with a garnish of fried or boiled potatoes, green peas, with pickled cucumber, cabbage salad.

FISH BAKED WITH BROCCOLIES

Ingredients:
  1 kg of fish, 0.5 kg of broccoli, 1 bunch of dill, 3 tbsp. tablespoons butter, 1 teaspoon lemon juice, salt, black pepper to taste.
Cooking Baked Fish:
  Fish split, cut into pieces, salt and pepper.
  Broccoli boil in boiling water for three minutes.
  Grease the form with butter (leave 1 tbsp. Spoon), put fish and broccoli in it. Put in the oven preheated to 170 ° C and bake the fish for 30-40 minutes.
  Melt the remaining butter and pour the finished dish, sprinkle with lemon juice, garnish with dill sprigs.

FISH BAKED IN THE TEST

Ingredients:
  1 fish, 10 potatoes, 1 glass 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.
Cooking Baked Fish:
Fish clean, remove the entrails, wash, remove fins and head, cut into thin pieces, salt and pepper.
  To cook batter: add egg to flour, dilute with milk. Dip the pieces of fish in the dough and fry in oil, then drain the fat and put the fish in the oven for 5 minutes.
  Peel potatoes, rinse, chop and fry.
  Baked fish is served as follows: put on a dish, put fried potatoes around, sprinkle with oil or tomato sauce, sprinkle with chopped parsley or dill.

FRESH FISH SNACKS

Ingredients:
  proportions are arbitrary.
Cooking Baked Fish:
  Peel the fish, gut it, remove the bones and cut into cubes. Peel the onion, chop finely and spasserovat it with onions in a skillet. Pour in some water to make a thick sauce, salt and pepper with red pepper, boil for 10 minutes, add tomato puree.
  Put the fish into the sauce and bake in a saucepan in the oven for 40 minutes.
  Set on the table, decorated with lemon slices.

FISH BAKED WITH VEGETABLES BY SICILIAN

Ingredients:
  1 kg of fish, 100 ml of olive oil, 1 lemon, 2 onions, 1 kg of potatoes, 200 g of mushrooms, 250 g of water.
Cooking Baked Fish:
  Fresh fish (mullet, mackerel or fat herring) clean, gut, wash in cold water. Make side slits, fold the fish into a saucepan, pre-oiled. For each fish put two slices of lemon.
  Bulbs to clean, coarsely chopped, put near the carcasses. Finely chop the mushrooms and sprinkle them with the carcass. Salt, pepper to taste, pour olive (or other vegetable) oil and put in a hot oven for baking.
  When served, the fish baked in Sicilian style is watered with the resulting sauce.
  Serve baked fish with boiled potatoes.

FISH BREAKED IN PEASANT

Ingredients:
  400 g fish fillets, 6-8 potatoes, 2 onions, 300 g sour cream, salt, black pepper to taste.
Cooking Baked Fish:
  Fish fillet cut into pieces, salt and pepper and spread out in clay pots. Top put onion sliced ​​onions and potatoes, cut into slices, salt, pour sour cream.
  Close the pots with a lid and bake the fish in a hot oven for 30-40 minutes.

HEK OR CUMBRIAN BAKED WITH EAGLE PLANS

Ingredients:
  0.8-1 kg of fish, 4-5 Art. spoons of vegetable oil, 0.5 cups of tomato puree, 1 kg of eggplant, 3 tbsp. spoon flour, pepper, herbs, salt.
Cooking Baked Fish:
Fish cut into portions, salt, pepper and fry in vegetable oil until half cooked. At the end of roasting add tomato puree. Wash eggplants, remove the stalks, cut into slices, salt, let stand for 15-20 minutes, then dry, breaded in flour and fry in vegetable oil.
  Put the fish in a greased saucepan with tomato puree, put eggplants on top, pour in a few spoons hot water  and vegetable oil, bake in the oven.
  Serve in a dish in which the fish is baked, sprinkled with chopped greens.
  You can also cook baked fish: burbot, catfish and Argentinian.

JULIEN WITH BAKED FISH

Ingredients:
  400 g fish fillet, 1 tsp lemon juice, 200 g sour cream, 2 cloves of garlic, 2 tbsp. tablespoons of grated cheese, salt, ground black pepper.
Cooking Baked Fish:
  Sprinkle the fish fillets with lemon juice and put in the cold for 20 minutes.
  Heat the oven to 150 ° C.
  Fish fillet divided into small pieces. Beat sour cream with salt and pepper.
  Peel the garlic cloves, cut them in half lengthways and rub them into 4 baking pans or cocottes. Put in them the pieces of fish, pour sour cream and sprinkle with grated cheese.
  Bake the fish in the oven for 50 minutes, until the cheese is browned.

SALACA BAKED IN CRAWL 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 cup of fish broth or water, salt, ground black pepper to taste.
Cooking Baked Fish:
  Peeled and washed herring pepper and salt to taste. Lubricate the baking sheet with vegetable oil and lay on it a sprat, rolled in flour, in one layer. Put in the oven. When the sprat is lightly browned, pour over the sauce prepared as follows.
  In butter melted in a pan, add a spoonful of cancer flour, fry it and gradually pour in the broth, stirring constantly. Then fill the sauce with lemon juice, salt, pepper.
  Pour over the Baltic herring, sprinkle with cheese and bake.
  Served baked herring with boiled potatoes, green onions, pickles.
  In the same way, you can cook any baked fish, cutting it previously into pieces.

MUSHROOM BAKED IN AN OVEN WITH TOMATOES

Ingredients:
  600 g mackerel fillets, 3-4 tomatoes, 0.25 cup of vegetable oil, 2 bay leaves, a few peas of black pepper.
Cooking Baked Fish:
Mackerel fillets washed, salt and put on a baking skin peel down. Peel the tomatoes, after pouring boiling water, grate and pour the juice on the resulting juice. Add bay leaf and black peppercorns.
  Vegetable oil mixed with water and pour the products on the baking sheet.
  Heat the oven and put in a baking tray with fish for 15 minutes. Then turn the fillets and bake for another 15 minutes.
  On the side, such baked fish implies serving boiled potatoes.

KARP BAKED WITH ONION AND PRUNES

Ingredients:
  1.5 kg of carp, 0.5 cups of vegetable oil, 4 onions, 0.5 cups of white wine, 20 pieces of prunes, flour, salt, ground black pepper to taste, 1 lemon.
Cooking Baked Fish:
  Carp clean, gut, rinse in cold water, cut into pieces, roll in flour mixed with salt, put on a baking sheet, greased, put in a warm oven, watered with vegetable oil.
  Bake in the oven until half cooked.
  Put the fish on a plate, and on the remaining oil to extinguish the chopped onion.
  Put carp pieces on the onion, pepper and pour over the wine. Around the fish lay prunes, pre-soaked in warm water.
  Bake fish in the oven until cooked.
  Baked fish served on a table decorated with lemon slices.

Under-a-fur Carp

Ingredients:
  2 kg of fish, 0.5 glass of dry white wine, 1 tbsp. Spoon butter, 0.5 lemon, where sea salt.
  For the "fur coat": 2 eggs, 1 tbsp. spoon of butter, 100 g of bread, 1 onion, salt, black pepper, greens to taste.
  For broth: fish heads, 1 carrot, 1 parsley root, 1 onion, bay leaf, black pepper-peas, salt.
Cooking Baked Fish:
  Fish clean, gut, separate the fillets, select the bones, salt and set aside for 2 hours.
  Boil broth from fish heads, bones, vegetables and spices.
  To prepare the mass for the “fur coat”, rub the raw yolks with butter, add a grated onion, chopped parsley, whipped whites, a roll soaked in milk and slightly squeezed, salt and pepper. Mix everything thoroughly.
  The sheet is well oiled, put the fish fillet on it, cover with weight. Pour a glass of broth and white wine. Bake in the oven for 40-45 minutes.
  Baked fish laid out on a dish, you can decorate with slices of lemon and chopped carrots from broth, sprinkle with chopped parsley.

FISH WITH FRY POTATOES (Karelian cuisine)

Ingredients:
  5-6 potatoes, 2 eggs, 1 onion, 3-4 tbsp. spoons of vegetable oil, 1 h. Spoon flour, 0.5 cups of milk, fresh herring, salt.
Cooking Baked Fish:
Peel raw potatoes, cut into slices, put an even layer on the pan, and on it - thin slices of fresh herring; finely chop the onion and sprinkle them with fish, sprinkle with flour, pour with butter and bake in a hot oven.
  When the potatoes are baked, pour the fish with beaten eggs mixed with milk.
  Get out of the oven when the top is reddened.

FISH BAKED WITH CEREMONY AND CHEESE (Russian cuisine)

Ingredients:
  500 g fillet, salt, ground black pepper, 1 tbsp. a 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 flour, salt, 40 g cheese, 40 g butter, greens.
Cooking Baked Fish:
  Peel the fish, wash, cut into pieces, sprinkle with salt, pepper, roll in flour, fry in oil.
  Separately fry the peeled and chopped mushrooms and potatoes.
  Grease a baking sheet with butter, put portions of fish, potatoes and mushrooms, pour with 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 of 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.
Cooking Baked Fish:
  Onions clean, chop, fry in fat. Put in a pot, add red pepper, raw potatoes, pour in water.
  Put on fire; when the potatoes are soft, add tomato paste, sliced ​​cucumbers, fish; salt, pour the cream or milk and put in the oven.
  Baked fish is served sprinkled with green onions.

FISH BAKED WITH POTATOES (Israeli cuisine)

Ingredients:
  1 kg of fish, 6 potatoes, 2 eggs, 1/2 cup of milk, 50 g of fat, 1 onion, salt, green onions.
Cooking Baked Fish:
  Breaded fish fillets of any fish, sprinkle in fat.
  Boil the potatoes "in uniform", cut into slices. Shoot the onions separately.
  Put slices of potatoes into pieces of fish (in a frying pan), top with browned onions, beat eggs with milk, add salt, pour the fish and bake in the oven.
  In finished form, baked fish served on a table sprinkled with green onions.

FISH IN SOMEANE

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

FISH BAKED IN A FOIL BOWL

Ingredients:
  800 g fish fillet, 2 pods of sweet pepper, 2 tomatoes, 2 cloves of garlic, 8 pieces of olives, 4 tbsp. spoons of parsley, a few leaves of basil, 4 tbsp. spoons of vegetable oil, salt, ground black pepper.
Cooking Baked Fish:
  Prepare the fish fillet, cut into 4 servings, salt and pepper.
  Foil to make bowls, smear the bottom with vegetable oil, put fillets in each bowl, half a tomato, half pepper, half a slice of garlic, 2 olives, a spoonful of chopped parsley, a pinch of spices, drizzle with oil.
  Wrap the edges of the foil and put in the baking sheet in the oven. Bake for 30 minutes.
  Baked fish in foil served on a table in foil bowls.

FISH BAKED IN VOLGA

Ingredients:
  Cod or perch fillet in portions, 2 celery stalks, 1 red sweet pepper, 0.5 lemon, 1 leek, parsley, dill, tarragon to taste, white pepper, vegetable oil, vinegar.
Cooking Baked Fish:
  Lightly grease the baking foil with vegetable oil. Spread half a fillet on it, sprinkle with salt and white pepper. Grind the greens, finely chop the sweet pepper and celery, sprinkle with all this fish and cover with the remaining half of the fillet.
  Top with salt and pepper again, wrap tightly with foil and put on a baking sheet. Bake at 200 ° C for about 30 minutes.
  The resulting juice is poured into a saucepan, if desired, add the juice of half a lemon, salt, pepper and mix well.
  Put the fillet of baked fish on a dish and pour vinegar.
  On the garnish to the baked fish can be served boiled asparagus, boiled potatoes, lemon slices.

SEA FISH BAKED WITH PUBS

Ingredients:
  500 g of fish, 3 small zucchini, 2 tbsp. spoons of flour, 2 tbsp. spoons of vegetable oil, 2 tbsp. tablespoons of grated any hard cheese, 300 g sour cream sauce, ground black pepper, salt to taste.
Cooking Baked Fish:
  Peel the fish, rinse with cold water, cut into portions, salt, pepper, breaded in flour and fry.
  Put in a saucepan, put slices of peeled and roasted zucchini, pour sour cream sauce, sprinkle with cheese, sprinkle with butter and bake in the oven.

Mackerel baked in a sauce

Ingredients:
  600 g of mackerel, 2 pickled cucumbers, 20 olives, 1/4 cup vegetable oil, 2 bay leaves, several black peppercorns.
Cooking Baked Fish:
  Cut the pickles into circles, put them on a baking sheet, add peppercorns, bay leaves, olives, vegetable oil, a glass of water and stir.
Fish clean, gut, rinse with cold water, cut into pieces. Put in the sauce with the peel down and bake in a heated oven.
  After 15 minutes, turn the pieces of fish and bake for another 15 minutes.
  The same dish can be prepared from whole peeled fish.

ALBANIAN FISH

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

FISH WITH WHITE WINE SAUCE

Ingredients:
  2 kg of fish, vegetable oil, parsley, salt.
  For the sauce: 500 g onion, 5-6 tomatoes, 3-4 tbsp. spoons of vegetable oil, 2-3 tbsp. spoons of white dry wine, sugar, bay leaf, ground black pepper, salt.
Cooking Baked Fish:
  Fish clean, rinse, divide into portions, salt and leave for 2 hours. Drain portions, fry in oil, put in a pan and put in a hot oven for 15-20 minutes.
  Finely chopped onions and tomatoes stew in oil, adding wine. Rub through a colander, salt and pepper, add sugar, bay leaf. If the sauce is thick, add water and boil.
  Put the baked fish on a dish, pour over the sauce, sprinkle with chopped parsley.

FISH BAKED UNDER SAUCE

Ingredients:
  2 big fish, 100 g margarine, lemon, salt.
  For the sauce: horseradish root, 50 g margarine, 2.5 cm, a spoon of flour, 1 cup of fish or vegetable broth, 2- 3 tbsp. tablespoons sour cream, 2 raw yolks, juice 0.5 lemon, sugar, salt.
Cooking Baked Fish:
  Rybin gut, clean, cut off the fins, salt and leave overnight. The next day, rinse in cold water, wrap each fish in parchment paper oiled with margarine, lay on a sheet, put in a hot oven and bake for 1 hour.
  While the fish will be baked, you need to prepare the sauce. To do this, fry the flour on 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 is thick, you can dilute it with broth. Remove the sauce from the plate, add sour cream, lemon juice, mashed yolks, salt to taste, add sugar.
After the fish has baked, remove the paper, put the fish on the oval dishes, decorate with lemon slices and pour over the sauce, leave the remaining sauce to the table separately in a saucepan.
  Such baked fish can be eaten both cold and hot.

TYURBO IN THE MUSHROOM SHORT

Ingredients:
  4 pieces of fine flounder fillet, 300 g of champignons, 2 onions, 0.5 bunches of parsley, 100 g of butter, 1 tbsp. spoon of vegetable oil, 0.25 ml of dry white wine, 1 pinch of sugar, salt, ground black pepper.
Cooking Baked Fish:
  Peel and chop the onion and chop the parsley. Heat 20 g of butter and vegetable oil in a pan. Stew on the mushrooms and half the onion for 3-4 minutes to evaporate all the liquid. Add parsley, salt and pepper. Cool the resulting mass.
  Lubricate the form of 10 g of butter, put the fillet in it, sprinkle with mushrooms, onions, pour wine. Put the 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.

FILLET OF CODES IN A WINE SAUCE

Ingredients:
  600-700 g cod fillet, 1 head of garlic, 0.5 cups of white wine, 1/4 cup of vegetable oil, salt, 2 bay leaves, several black peppercorns, 3 circles of lemon.
Cooking Baked Fish:
  Rinse the fillets well, salt and put them on the baking tray, skin down Add coarsely chopped garlic, bay leaf, lemon, black peppercorns.
  Vegetable oil, wine and water (0.25 cup) mix and pour the fillets. Shake the baking tray so that the products settle well and put in a hot oven.
  Bake for 15 minutes, then turn and bake for another 15 minutes.
  Dish served hot or cold with vegetable salad.

FISH IN OMELET

Ingredients:
  400 g fish fillets, 2 tbsp. spoons of flour, 3 tbsp. spoons of vegetable oil, 2 onions, 8 eggs, 0.5 cups of milk, salt to taste.
Cooking Baked Fish:
  Fillet with boneless skin cut into slices, salt, roll in flour and fry until golden brown.
  Finely chop the onion and fry too.
  Then fish with onions spread out in pots, pour eggs, whipped with milk, and bake in the oven.

COD IN TOMATO SAUCE

Ingredients:
  500 g of cod fillet, juice of 0.5 lemon, 75 g of smoked lard, 2 large onions, 2 cloves of garlic, 2 tbsp. Phytosterols breadcrumbs, 425 g canned peeled tomatoes, 1 tsp paprika, salt, ground black pepper, parsley.
Cooking Baked Fish:
  Fish fillet pour lemon juice, salt and pepper.
Smoked bacon cut into strips and melt in a frying pan.
  Peeled onions and garlic cloves finely chopped and stewed in melted lard. Add to this mixture chopped parsley and breadcrumbs and stew a little more. Squash the tomatoes and collect the juice. Tomatoes are coarsely chopped and put together with tomato juice in a flat shape.
  Put the fish fillet in the sauce, sprinkle with the onion-garlic mixture and pepper. Fish bake in the oven for 20 minutes.
  Garnish for baked fish can be served vegetable salad  with lemon juice dressing.

COD BAKED WITH POTATO AND ONION

Ingredients:
  750 g of fish, 2 onions, 8-10 potatoes, 3-4 tomatoes, 1 tbsp. spoon of vinegar, 4 tbsp. spoons of vegetable oil, salt, ground black pepper.
Cooking Baked Fish:
  Peel the bulbs, rinse, cut into thin strips, fry in oil in a frying pan.
  Prepared and salted pieces of fish put on the onion. Slices of tomatoes cover the pieces of fish, add 3-4 tbsp. spoons of water, sprinkle the tomatoes with salt and ground black pepper and place around the fish circles of fried potatoes.
  Top with oil, cover with a lid and put in the oven for 30-40 minutes.
  When serving, sprinkle with finely chopped parsley and pour vinegar.
  Submit hot.
  In the same way you can cook zzhechennuyu flounder, pike, barbel, eel.

FISH BAKED IN MOSCOW

Ingredients:
  500-600 g of fish fillet, 1-2 tbsp. spoons of flour, 3-4 spoons of vegetable oil, 2-3 medium onions, 2 eggs, 500 g sour cream, 30-50 g cheese.
Cooking Baked Fish:
  Pollock, hake, whiting or other fish to cut into boneless fillets. Cut into pieces, breaded in flour and fry in vegetable oil.
  Here you can put slices of fried potatoes, put fried onions on top of the fish, quarters of hard-boiled eggs (you can fried mushrooms), pour all the sour cream, sprinkle with grated cheese and bake in the oven.

FISH 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, red ground pepper, and salt.
Cooking Baked Fish:
  Cut fish fillet with skin, skigovat slices of bacon, butter, salt; Boil the potatoes until half cooked, cut into circles and put into a portioned pan. Put fish on top, sprinkle with flour mixed with red pepper and bake for 20-25 minutes.
  At the end of baking, pour sour cream.
  When serving, sprinkle with parsley, decorate with lemon slices.
Baked fish will be even tastier if you apply fresh vegetable salad to it.

FISH, BAKED IN SWEDISH

Ingredients:
  300 g of fresh fish, 30 g of butter, 15 g of flour, 200 g of fish broth, 1 yolk, curry seasoning, fresh tomato, 20 g of boiled mushrooms, 20 g of grated cheese, 20 g of breadcrumbs, lemon, parsley, salt, black ground pepper.
Cooking Baked Fish:
  Fish boil in salted water. Sauté flour in butter, dilute with broth. After cooling, add the yolk, spices, salt.
  Put the 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: decorate with lemon, fresh tomatoes, parsley.

MARITIME OKUN WITH TOMATOES

Ingredients:
  800 g of fresh perch, 50 g of flour, 100 g of olive oil, 500 g of tomatoes, 50 g of sheep cheese, garlic, 20 g of rusks, 50 g of parsley, pepper, salt.
Cooking Baked Fish:
  Fish clean, wash, salt, breaded in flour and fry in vegetable oil. Cored tomatoes cut into slices and sauté in olive oil, salt and pepper, sprinkle with grated garlic and parsley. Smear the dishes with vegetable oil, put tomatoes in it, fish.
  Top with fresh tomatoes, sprinkle with grated cheese, breadcrumbs. Bake at 200 ° C for about 40 minutes.
  When serving, sprinkle with parsley.
  Boiled rice can be served as a side dish with baked perch.

COD, PIXES, SAIDA HOME

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 peas allspice, 30 g of crackers.
  For the sauce: 2.5-3 cups of broth, 30 g of flour, 30 g of butter, salt to taste.
Cooking Baked Fish:
  Cod clear of scales, cut the fillets and with him - rib bones. Rinse the fillet and cut into pieces.
  Wash bones, fins and tail with cold water, add bay leaf, allspice and cook for 1-1.5 hours.
  Boil the potatoes in a peel, peel, cool and cut into 0.5 cm thick slices, peel the onions, cut into thin slices and lightly fry in a deep saucepan with butter or margarine.
  Then onions to collect a slide (so that the glass of oil with him) and remove from the saucepan.
Place half of the potatoes in the released stew-pan, put cod pieces on it (if the cod is not salty, salt it), on them - an even layer of fried onions and then the remaining potatoes.
  Pour all the white sauce, cooked in fish broth, sprinkle with sifted breadcrumbs, put small pieces of butter and cresiace on top.
  Put cod drenched sauce in the oven and bake for 35-45 minutes.
  You can also cook haddock, pollock, perch, redfish, whitefish, asp, muksuna, catfish, sturgeon, sturgeon sturgeon, beluga, smelt, herring, smelt.

PLACIA FROM CARPA (Romanian cuisine)

Ingredients:
  1.25 kg of fresh carp or other fish, 750 g onions, 300 g vegetable oil, 250 g fresh tomatoes, 200 g of dry white wine, red pepper, parsley, salt.
Cooking Baked Fish:
  Fish clean, wash, cut into pieces, rub with salt, sprinkle with pepper.
  Saute the onions, add the tomatoes, parsley, red pepper, add wine and mix.
  Lay on the bottom of the form of vegetables, fish and bake.

FISH, BAKED IN THE OVEN

Ingredients:
  2-3 fish, 100 g sour cream, 0.5 lemon, salt.
Cooking Baked Fish:
  Medium-sized freshwater fish grate well with salt. Put on a baking sheet and bake in the oven for 20 minutes, along with scales and giblets. Remove from it easily departing scales, remove the insides and separate the head.
  Smear sour cream and put in the oven. Fry until a brown crust is formed.
  Put the finished fish in a wide dish, cut into pieces.
  A side dish is spread out around: slides of boiled potatoes, beans, scalded or onion slices scalded with boiling water, stewed or canned tomatoes, and fresh greens.
  The fish itself can be decorated with slices of lemon.

COD, BAKED WITH SWEET PEPPER

Ingredients:
  700 g of cod fillet, 0.8-1 kg of sweet pepper, 2 eggs, 2 tbsp. spoons of tomato sauce, 4 tbsp. spoons of butter, sugar, salt - to taste, ground crackers.
Cooking Baked Fish:
  Remove stalks and seeds from meaty bell peppers and bake them in the oven, then peel them off and turn into a homogeneous mass using a mixer, combining with softened butter, raw eggs, salt, sugar and tomato sauce.
  Breaded cod filet in flour mixed with salt and pepper, lightly fry, then fold into a thick-walled pan or deep frying pan, greased, put the pepper puree on top, smear the surface with melted butter, sprinkle with ground breadcrumbs and bake in the oven.
This dish is good to cook in portions (in small pans) and serve on the table, not shifting to another dish.

FISH BAKED WITH CHEESE

Ingredients:
  300 g fish fillet, 1/3 cup grated hard cheese, 1/4 cup sour cream and mayonnaise, 2 onions, 2 tablespoons of butter, 3-4 sprigs of greens.
Cooking Baked Fish:
  Sprinkle pieces of fish fillet with salt, pepper and fry in butter. Onions cut into cubes and fry in butter.
  Put slices of fish on a portioned pan, greased with butter, on them - fried onions, pour the mixture of sour cream, mayonnaise and grated cheese evenly into which you can add salt and a little sugar if desired, and bake in the oven.
  When serving baked fish decorate with greens.

FISH BAKED WITH COWAGS OR Eggplants

Ingredients:
  300 g of fish, 5-6 slices of zucchini or 6-8 slices of eggplant, 1 tbsp. Spoon flour, 2 tbsp. tablespoons of vegetable oil, 2-3 cloves of garlic, 1/2 cup of mayonnaise mixed with sour cream, 1 tsp of grated cheese, 1 tsp of butter, 1 tbsp. Spoon finely chopped greens.
Cooking Baked Fish:
  Fish cut into fillets, cut into small pieces of 30-40 g, sprinkle with salt, pepper, roll in flour and fry on both sides.
  Squash sliced ​​zucchini sprinkled with salt, roll in flour and fry until golden brown. Eggplant circles pour hot waterand then prepare the same way as zucchini.
  Put slices of fish on a portioned pan, buttered, squash and eggplants on them, sprinkle with chopped garlic, pour with mayonnaise mixed with sour cream, sprinkle with grated cheese and bake in the oven.
  When serving appetizer sprinkle with finely chopped dill or parsley.

FISH IN SAUCE WITH MUSHROOMS

Ingredients:
  Per serving: 100 g of fish (cod, catfish / pike, pike perch, catfish, ice, 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 onion, 150 g boiled potatoes, boiled egg, grated cheese.
  For the sauce: 1 l of sour cream, 50 g of wheat flour, 50 g of butter (from these products you get 1 liter of sauce - for 9 servings).
Cooking Baked Fish:
  Fish roll in flour, fry. Boiled potatoes cut into slices, fry. Separately, fry the onions and mushrooms. Pour a small amount of sour cream sauce into the pan, put fried fish, around - circles of potatoes.
  Place fried onions, sliced ​​mushrooms, boiled egg slices on the fish. Pour with sour cream sauce, sprinkle with grated cheese, pour with butter and bake in the oven at a temperature of 240-260 ° C.
Preparation of sour cream sauce. Fry the sifted flour in a skillet without butter, cool, mix with butter, put sour cream, brought to a boil, stir, salt, pepper and boil for 3-5 minutes. Strain and bring to a boil again.
  Serve this dish in a frying pan, in which it is baked.

SALMON BAKED IN MEDOVO - GINGER SAUCE

Ingredients:
  1 kg. salmon, 2 cloves of garlic, ginger (about 2 centimeters), a small bunch of green onions, 100 ml of soy sauce, 100 ml of orange / pineapple / apple juice, 3 tablespoons of honey.
Cooking Baked Fish:
  Marinade: In a small saucepan, mix soy sauce and juice, heat slightly and dissolve the honey. Add garlic, grated on a fine grater, ginger and chopped green onions. Fans add sharp crushed chili pepper. It is best to use orange juice (with apple and pineapple is also not bad).
  Fill the fish with part of the marinade and put in the fridge for an hour. Bake in the oven 250 degrees, about 10 - 15 minutes. While the fish is in the oven, add 1 teaspoonful of starch to the remaining marinade and, while stirring, bring to a boil. Ready to pour salmon with sauce, serve with rice or vegetables.