Recipe for cooking river fish in the oven. What kind of fish is best to bake in the oven? Baked fish: the best recipes. Fish in the oven, baked in foil

Baked fish in the oven with aromatic herbs and a side dish can be an excellent choice for a regular dinner or a holiday event. It contains many nutrients and vitamins. For people who adhere to a healthy and dietary diet, fish cooked in the oven is an excellent option.

Baked fish is much better in dietary terms than fried fish. The fat content and calorie content are 3 times lower, which certainly affects maintaining a beautiful figure and overall health.

There are several baking tips to ensure that the final dish turns out fantastically tasty and healthy.

Use good fat

Before cooking, for example, fish fillet, focus on adding olive or coconut oil.

Add spices and herbs

There are several options to add flavor to the finished dish, some combinations include:

freshly squeezed lime juice, cilantro and black pepper;
minced garlic, fresh grated ginger, ground turmeric and crushed red pepper;
freshly squeezed lemon juice, lemon zest, parsley and black pepper;
fresh dill, minced garlic, black and cayenne pepper.

Layering of the dish

When baking, fish can be layered with other delicious and healthy foods such as hummus, spinach, roasted tomatoes, seasoned lentils, sautéed mushrooms, wild rice, sweet potato puree, spaghetti.

Let cool a little

In addition, almost any fish can be served cold after it has been cooked:

add it to a cold salad of vegetables and whole grain pasta, wild rice or quinoa;
into a classic chilled vegetarian dish like pickled cucumber salad;
in lettuce salad.

Serve as part of a main dish

After simple baking, the fish can be served in a dish:

vegetable stew;
pasta;
into corn tortillas with guacamole for a healthy version of fish tacos.

Which fish is better to choose for baking?

When cooking in the oven, you need to choose fish with a thick or medium fillet so that the dish turns out juicy and melts in your mouth.

The best fish for baking:

Dorado

It is a sweet and soft white fish. It cooks very quickly, so be careful not to burn it.

Tuna

It is definitely one of the best for roasting fish. The fillet part is very meaty.

Salmon

A meaty and fatty fish, it's no surprise that salmon is an excellent choice for baking. It goes well with any side dish. Its rich aroma will not leave anyone indifferent.

Halibut

White fish that comes out of the oven moist and flaky is another great option. Making a delicious dish with garlic and fresh grated Parmesan is the perfect way to enjoy halibut.

Perch

This option will not disappoint. Perch is a thicker fish, better for baking whole. It bakes quickly, within 15-20 minutes.

tilapia

Low-fat fish, which is perfect for a diet dinner. But it is worth keeping in mind that its fillet is thinner than cuts of halibut, perch or salmon. Therefore, it will take very little time to prepare it, about 10 minutes.

How to properly bake fish in the oven

Baking is a slow, low-intensity cooking method and takes longer than grilling or roasting. A few important tips to remember for perfectly baked fish:

Frozen fish should be allowed to thaw in the refrigerator before using.
To bake the fillet, preheat the oven to 200 C°. For non-fillet fish, the temperature should be slightly lower, approximately 175 C°.
The fish should always be washed and then dried with a napkin.
When baking fillets, you should tuck in all thin edges.
Before cooking, you need to coat the carcass with olive oil, homemade tomato or pesto so that it remains juicy.
To check readiness, you can pierce the meat with a knife. The fillet should burst and juices will begin to flow out.

You can prepare a surprisingly tasty and healthy lunch from fish fillets. It can be either fresh or frozen. There are a great many recipes, but they are all easy to prepare and do not take much time.

When properly frozen, fish does not lose its taste and nutritional elements.

The most common fish species for filleting are cod, sole, sea bass, flounder and haddock. To prevent the fillet from losing its juiciness, it is necessary to cook it in foil or layer it with other ingredients, such as cheese or onion rings.

When baking, fish fillets should not overlap each other.

At the end of the cooking process, 5 minutes before, pour melted butter over the fish fillets. This will enhance the flavor of the herbs and the herbs used in the marinade.

How to bake fish in foil

Fish in foil always turns out surprisingly tender. This method allows you to preserve the juiciness and aroma of the dish, especially when baking with vegetables, herbs and various spices. You can cook a fish carcass either in portions or as a whole fish carcass in foil.

Whole baked fish takes a little longer to cook, about 50 minutes.

The process of baking in the oven is quite simple. You can only use spices for the marinade: oregano, herbs de Provence, a mixture of allspice. Or bake with a side dish: tomatoes, potatoes, onions and bell peppers. These products can be stuffed into fish and baked whole with the addition of a piece of butter for juiciness.

For better baking, the foil is folded in two layers so that the juice does not leak out when cooking. Low-fat fish varieties are greased with olive oil or butter, fatty fish are marinated with lemon juice.

The required baking time is 30-40 minutes at a temperature of 180 degrees. At the end, you can open the foil, pour oil over the fish and bake for another 10 minutes until golden brown.

How long to bake fish

In order not to spoil the taste of the dish, it is necessary to follow the correct technology, temperature and baking conditions. This is influenced by the size of the fish and the cooking method: open, sleeve or foil.

For fish, the optimal temperature is 180-200 C°.

Up your sleeve

For medium-sized sea fish, cooked whole, it will take about 40 minutes at 180 C°. Salmon fillet weighing about 200 grams in a sleeve is baked for 15-20 minutes at 200 C°. Representatives of river fish, such as pike and pike perch, are cooked in steaks in a sleeve at a temperature of 180 C° for 1 hour.

In foil

The cooking time is always affected by the size of the carcass. For medium size, it will take 30 minutes at a standard temperature of 180 C°. But if it is large, then the time increases to 1-1.5 hours. It is advisable to make cuts along the entire length if the whole fish is baked. Small steaks wrapped in foil will be ready in 20 minutes.

Fish fillet

Baking time for fillets takes from 15 to 25 minutes. The thickness is calculated, as a rule, it will take 10 minutes for a fillet 2.5 cm thick. Medium-sized halibut fillet, weighing about 0.8 kg, is baked for 35 minutes at a temperature of 180 C°.

The best baked fish recipes

A selection of the most delicious, but at the same time simple and healthy fish dishes cooked in the oven:

1. Fish fillet with potato chips

Ingredients:

800 gr. sweet potatoes,
2 tbsp. spoons of olive oil,
50 gr. breadcrumbs,
1 lemon,
bunch of parsley,
800 gr. fish fillet,
200 gr. cherry tomatoes.

Cooking method:

Preheat the oven to 200C°. Cut the potatoes into equal slices of small thickness and dry on kitchen paper. Then place in a single layer on a large baking sheet. Drizzle with olive oil and salt. Cook for 40 minutes. To ensure an even golden crust, turn several times.

Mix the breadcrumbs with the lemon zest and parsley, then season well with salt and pepper. Coat the fillet with marinade and place on potato chips along with the tomatoes. Bake for another 10 minutes.

2. Baked fish with parmesan

Ingredients:

50 ml. high fat milk,
1 tsp. salt,
1 kg. fresh or frozen fillet,
butter,
breadcrumbs 2 tbsp. l.,
150 gr. grated Parmesan cheese,
1/2 tsp. paprika.

Cooking method:

Preheat the oven to 190 C°. Grease the baking dish with oil. Mix milk and salt in a shallow bowl. Separately combine bread crumbs, paprika and cheese. Bread the fillet first in the milk mixture, then in the cheese mixture. Place in a baking dish. Drizzle with butter for juiciness. Bake for about 30 minutes.

3. Fish in the oven with vegetables

Ingredients:

1 carrot,
1 potato,
1 onion,
1 bell pepper,
olive oil,
1 red snapper, whole or other firm textured fish 800 g.
3 cloves of garlic,
fresh dill,
1 tbsp. l. oyster sauce,
1 slice of bacon
salt and pepper to taste.

Cooking method:

Preheat the oven to 190 C°. Grease a baking sheet generously with olive oil.

Prepare the vegetables: cut into uniform pieces approximately 1.5 cm thick, then place on the prepared sheet in a single layer and brush thoroughly with oil. Season the carcass with salt and pepper. Place garlic and dill in the belly. Using a sharp knife, make 3-4 deep cuts on each side of the fish to ensure even baking. Then top with oyster sauce.

Place the fish in the center of the baking sheet and add the chopped bacon. Cook for about 40 minutes, turning the carcass once.

Benefits and necessity of fish consumption

Fish is a very healthy and necessary product for the body. It must be included in the diet 1-2 times a week.

The record holder for the content of useful vitamins is red fish.

In addition, fish contains important Omega-3 fatty acids. They have a positive effect on the prevention of cardiovascular diseases. The rich composition of nutrients has a beneficial effect on the health and development of the eyes, nervous system and epidermis.

Consumption of fish helps improve brain function and reduce cholesterol.

Bon appetit!

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

Baked fish in the oven is not only a healthy food dish, but also extremely tasty. In addition, the fish cooks quickly enough, which saves time - this is another advantage of the product. In terms of protein and nutrient content, sea and river inhabitants can easily compete with the best varieties of meat. For example, pike perch is superior in nutritional value to chicken, and carp is superior to beef.

The process of baking fish in the oven is as follows: the fish or its components are placed in a dish greased with a small amount of fat and placed in an oven preheated to 230-280 degrees. Especially tasty in the baked version are such types of fish as dentex, crucian carp, carp, cod, notothenia, halibut, grenadier, bluefish, merrow, sardine, sole, butterfish (butterfish), sea bass, mackerel.

You can bake the product with vegetables, especially potatoes, rice, cheese, milk, mushrooms, in foil using seasonings, mayonnaise, sour cream, flour, etc. It is not recommended to bake sea fish in breadcrumbs; it is better to use wheat flour in combination with potato flour in a 4:1 ratio for this purpose.

Fish in the oven - preparing dishes

To make a fish dish nutritious and tasty, first of all, you must follow a number of culinary rules. The quality of the resulting dish directly depends on the correct choice of dishes and kitchen equipment. It should be remembered that you can bake fish in the oven only in clay, black cast iron or enamel dishes.

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

Fish in the oven - food preparation

If you buy chilled whole uncut fish in the store, pay attention to some points. Firstly, the fish must be fresh: with smooth shiny scales, evenly covered with mucus, the abdomen should not be swollen, the eyes of fresh fish are transparent, shiny and elastic. Secondly, you need to smell the product before purchasing: the smell should not be sour and there should not be any foreign shades other than fishy in it.

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

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

Recipe 1: Fish baked in foil in the oven

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

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

Cooking method:

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

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

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

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

Recipe 2: Fish and potatoes in the oven

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

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

Cooking method:

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

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

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

The finished fish will be covered on top with a beautiful, appetizing crust, and inside it will be soaked in milk sauce. Bon appetit!

Recipe 3: Fish with vegetables in the oven

Fish is a very healthy product, vegetables are also valuable. They ideally complement and enhance each other's beneficial properties.

Ingredients: sea fish - 2 pcs., white cabbage - 1, 2 carrots, 2 onions, bell pepper - 1 pc., tomato (tomato paste), mushrooms, spices of your choice (for fish), mayonnaise, half a lemon, melted cheese - 2, greens.

Cooking method:

1. Shred cabbage, carrots, onions and peppers; put everything in a frying pan. When the cabbage is soft, add the twisted tomato or paste.

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

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

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

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

Cooking method

1. Wash the fish carcass thoroughly; if necessary, remove scales. Cut off the head and tail, cut off the fins and remove the entrails. Rinse again and pat dry with paper towel. Make several small cuts across the carcass to the ridge. Rub the carcass with salt and pepper and leave it to steep for 20 minutes.

2. Wash the tomato, wipe it and cut it into thin slices. Cut the peeled onion into half rings. Cut the lemon in half and cut one half into thin rounds.

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

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

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

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

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

Cooking method

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

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

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

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

5. Spread the vegetable mixture on the fish in an even layer. Coarsely grate the cheese and sprinkle it over the fish. Place the baking sheet with the fish in the oven for forty minutes. Bake at 175 degrees. Serve without removing from foil.

Recipe 6: Fish in foil in the oven in sour cream and soy marinade

Ingredients: 300 g of any non-bony fish, fresh herbs, 50 ml of soy sauce, a pinch of cumin seeds, 50 ml of sour cream, a pinch of ground chili pepper, 50 g of sour cream, 30 g of olive oil, tbsp. a spoonful of grated ginger, two cloves of garlic.

Cooking method

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

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

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

4. Line a baking sheet with foil folded in half. Place pieces of fish on it. Cover the top with the same layer of foil and wrap the edges well. Place in the oven preheated to 200 degrees. Bake the fish for about 20 minutes. Remove the finished fish from the oven, remove the top layer of foil and sprinkle it with finely chopped herbs.

To prevent the dishes from becoming “clogged” with a fishy smell during baking, cover the baking sheet with a sheet of foil; you can also grease it with vinegar or lemon juice before starting cooking, and then simply rinse it in water. To remove odor from your hands, rub them with lemon peel or coffee grounds.

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

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

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

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

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

Pike perch baked with vegetables and mushrooms

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

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

Trout with tomatoes and olives and cheese

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

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

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

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

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

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

Pink salmon baked with citrus fruits

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

salt and ground black pepper.

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

Baked perch in a salt crust

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

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

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

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

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

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

How to cook fish in the oven: basic principles

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

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

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

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

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

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

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

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

Fish in the oven, baked in foil

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

Fish in the oven with potatoes

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

Ingredients:

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

Cooking method:

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

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

Fish in the oven with vegetables

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

Ingredients:

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

Cooking method:

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

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

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

Fish in foil with lemon and mustard

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

Ingredients:

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

Cooking method:

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

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

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

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

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

Baked fish in foil under a vegetable coat

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

Ingredients:

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

Cooking method:

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

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

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

Baked fish in foil in soy-sour cream marinade

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

Ingredients:

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

Cooking method:

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

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

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

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

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

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

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

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

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

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

Fish dishes are widely known for their healing properties and special taste. There is hardly a person who does not like seafood. Seafood is well digestible and rich in healthy fatty acids, vitamins and microelements. Fish has become an indispensable part of the medical menu, as it helps normalize the functions of the thyroid gland and has a positive effect on the cardiovascular system.

Regular consumption of seafood helps lower cholesterol, improve sleep and memory, strengthen vision and central nervous system function, and reduce irritability. Fish also forms the basis of dietary nutrition, due to its low calorie content and positive effect on metabolism, it is ideal for lunch and dinner, and can be combined with various vegetables and other products.

There are many cooking options available, but the fastest way to preserve the taste and nutrients is oven baking.

How to choose the right fish in the store

You can purchase fish frozen, chilled, whole or in the form of portioned pieces.

When purchasing chilled, pay attention to the following:

Freshness level.
The presence of shiny and smooth scales.
No bloated belly or cloudy eyes.
Smell without harsh fragrances or shades.
The fillet is elastic and easily restores its shape after pressing with a finger.
The color of the fish carcass ranges from white to dark red, depending on the species.

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

Fattier varieties are suitable for baking. This meat turns out juicy and tender, without drying out. Salmon and trout are ideal choices that do not require the use of additional sauces and marinades.

Also suitable for cooking in the oven are bream and carp, tilapia, carp and sole. Flounder, sea bass, mackerel are types of medium fat content, and pollock, perch and cod are representatives of low-fat varieties.

Grease the defrosted fish with oil to add juiciness to the finished dish.

It is better to bake sea fish as a steak or fillet, and river fish as a whole. Ideal spices are lemon juice, pepper, ginger, coriander, nutmeg, dried herbs. Gourmets will appreciate the wine marinade, as well as balsamic sauce and wine vinegar.

How much and at what temperature to cook

Baking time depends on the type of fish and cooking method. The temperature in the oven should not exceed 200 °C.

The standard cooking time for a whole carcass is 30 minutes, for a treat on a baking sheet - 35 minutes, in a sleeve or foil - 25 minutes.

It is also worth taking into account the size and weight of the ingredients. If the weight of the carcass is no more than 300 g, the baking time will be 20 minutes. With a weight of 300-500 g, it will take at least half an hour, and with a weight of 1-1.5 kg, it will take from 45 minutes to an hour.

By making a puncture and pressing on the belly, you can determine whether the fish is baked. The release of clear liquid is a sign of readiness. If the liquid is cloudy and bloody, more time is needed.

The best fish recipes in foil

Whole pink salmon with vegetables

A simple and quick recipe for cooking at home helps preserve the beneficial properties, and makes the finished meat aromatic and juicy.

Ingredients

Servings: 8

whole pink salmon 1 PC
lemon 1 PC
bulb onions 1 PC
carrot 1 PC
butter 20 g
greens for decoration
salt, pepper to taste

Per serving

Calories: 129 kcal

Proteins: 13.2 g

Fats: 7.4 g

Carbohydrates: 2.2 g

30 min. Video recipe Print

Clean and wash pink salmon. Cut the lemon and onion into half rings, grate the carrots.

Pre-fry the onions and carrots in oil.

Fill the carcass, rubbed with salt and pepper, with carrot and onion filling, lemon slices and pieces of butter.

Wrap the resulting workpiece in foil, carefully seal the edges, place on a baking sheet and cook at 180 degrees for 20-30 minutes.

Remove the foil, garnish the dish with herbs and serve.

Mackerel with potatoes and spices

Variations of vegetables and spices bring something new each time, and the fish remains amazingly tasty even when cold.

Ingredients:

Mackerel.
Carrot.
A couple of potatoes.
Pepper.
Salt.
Basil.
Coriander.
Tarragon.
Vegetable oil.

How to cook:

Wash, clean, and rub the mackerel with spices.
Cut the peeled carrots and potatoes into slices and the onion into half rings.
Line a baking sheet with foil and grease with oil.
Place the fish stuffed with onions on a layer of carrots and potatoes.
Wrap in foil and place in the oven for no more than 40 minutes.

Video cooking

The most popular baking recipes

Fillet with potatoes and vegetables

This recipe and its variations are familiar to every housewife. Below is the basic recipe.

Ingredients:

One kilogram of fish fillet.
One kilogram of potatoes.
Two, three tomatoes.
Cheese -- 200 g.
Sour cream (mayonnaise).
Salt, pepper, fish seasoning.

Preparation:

Cut the fish fillet, add seasoning, a little salt and pepper and leave for a while.
Cut the peeled potatoes into thin slices, add salt and pepper, mix.
Cut the tomatoes in the same way as potatoes.
Grease a baking tray or baking dish with vegetable oil.
Place half of the chopped potatoes on the bottom, then fillet pieces and lightly salted tomato slices.
The next layer is the remaining potatoes, which are greased with sour cream or mayonnaise.
Sprinkle grated cheese on top and cover with a sheet of foil.
Leave in the oven for half an hour.
Remove the foil and wait another 10-15 minutes to get a golden brown crust.

Divide the finished dish into portions, add herbs and serve. Useful tips

To add extra juiciness, marinate the fish for half an hour.
Use a sauce that will prevent the meat from drying out and give it a delicious crust.
To protect dishes from unpleasant odors, cover the pan with foil or rub with lemon juice (vinegar).
Lemon zest and coffee grounds will help remove fishy smell from your hands.
Fill the baking dish completely with fish and side dishes so that the moisture does not evaporate quickly and the fillets do not dry out.
Cook shortly before serving, otherwise the fish will lose some of its flavor as it cools over time.

Baking in the oven is one of the best options for preparing daily and holiday dishes. During cooking, you do not need to constantly be near the stove and monitor the process, turning each piece. The result is perfectly preserved integrity and shape of the finished treat. When using foil, the fish does not burn and does not lose the aromas of spices, herbs, herbs and vegetables.

Surprise and delight your loved ones with delicious and original dishes!