Fish in the oven in foil - 12 baking recipes

Fish in the oven in the foil will also appeal to those who do not worship fish too much. Even simple pollack under a “cap” of cheese, mushrooms on a potato-onion pillow will surely appeal to the most capricious eaters. We’ll tell you interesting options for cooking fish, explain what kind of spices will decorate the dish, and how to properly serve fish dishes.

How to choose fish for baking in foil?

Fish baked in the oven in a foil envelope will never turn out tasty unless you learn to choose the right fresh product. The most successful is a steam room, only a caught roar. But in Russia there are quite a few fish, and more often we are dealing with imported frozen food. Do not lose vigilance, choose quality!

Tips for choosing:

• The gills of the fish should be pale pink, without a gray coating. Buy fish with your head: cutting off your head, sellers often sell stale goods.
• The smell of good fish is delicate, marine, very pleasant. River fish smells slightly algae. A heavy “swamp” aroma produces a bad product. The meat will “give back to the swamp” and taste.
• The pronounced aroma of ammonia is a sign of stale, spoiled fish.
• The eyes of the fish should be clean, unclouded, and the scales should shine and shimmer with silver.
• Often fish is sold in ice crust. The layer of glaze should be thin, not more than 1-2 mm. Otherwise, you will defrost the product and get a thin carcass (or a slice): the rest will go into the water.
• The gray, dull fish means one thing - it was stored or transported incorrectly, on the road it either thawed, then froze again. The carcass will be dry, even if by nature the fish is fat and juicy.

And how many bake fish? The main rule is not to overdry the product.Since fish meat is tender, it is better not to bake it for more than 40 minutes. Species such as trout, salmon, chum, mullet and pike perch are baked even faster.

Baked fish with lemon and vinegar in foil

Foil is a great invention. It never oxidizes, creates a heat inside, which uniformly bakes any product, whether it is meat or fish. There is no need to pour oil in such a dish, so nutritionists always approve of this method of cooking. And the foil can be thrown away without bothering to clean the pan from the remnants of food.

 

Fish with lemon in foil is a classic of the culinary genre. So any waterfowl turns out to be excellent, even the driest and fattest. People on a diet often replace salt with lemon juice and then the dish turns out to be tender, healthy and easy to digest. From spices, white pepper or a mixture of Provence herbs is suitable.

We offer to bake a river carp with tender white meat and a thin layer of fish oil, useful in all respects.

Prepare:

• wine or apple vinegar (you can take ordinary, but in a very weak concentration) - 3 tbsp. l .;
• large lemon;
• carcass carcass - 1 kg;
• vegetable oil for lubricating the foil;
• white pepper peas, a pinch of salt.

Cooking like this:

1. We carefully clean the fish from scales and entrails. Cut into large steaks and coated with spices on all sides. To take out the bones from the carp is a rather dreary work, so we will leave them in place and we will take them out as we eat. Gently lay the pieces on a greased foil.
2. Distribute thin slices of lemon on the steaks in an even layer, sprinkle with vinegar.
3. Cover it tightly with foil and bake at 200 degrees for 30 minutes. The fish is boiled, the pulp easily leaves the seeds.

We eat fish with fresh herbs, leaf lettuce, washed down with a young Beaujolais.

Spectacular filing of carp - portioned. To do this, we prepare each eater a separate envelope with fish, wrapping one piece of it in a sheet of foil.

Hearty dish with potatoes in the oven

Fish and potatoes in the oven is a peculiar version of a hearty pie, but only without dough. We suggest making an unusual casserole from mashed potatoes with canned food or replace canned fish with any white or red fish fillet.

Prepare:

• cold mashed potatoes - 500 g;
• any canned fish (in its own juice!), for example, saury;
• onions - 1 pc.;
• salt, pepper to taste;
• frying oil;
• greens for decoration.

Lubricate the foil with oil, spread a thin layer of mashed potatoes. Fry saury with chopped onions in a frying pan and distribute a layer of fish on top of the potatoes. Cover it with a second layer of mashed potatoes and pack the envelope. We bake the dish for 20 minutes in the oven, and in 5 minutes we open the foil and turn on the Grill mode. It will turn out a golden crust, which will give the casserole a surprisingly pleasant taste. The final touch is a sprig of dill. We eat with homemade pickles and fresh brown bread.

The dish is prepared in haste, therefore it is better to make it from mashed potatoes left over from dinner. So the cooking time will be reduced significantly.

Stuffed rice

Fish with rice in a foil stuffed with rice requires certain skills from the hostess. After all, the highlight of the dish is in the jewelry cutting of the carcass, freeing it from bones and skin. Usually stuffed with pike: fish as if created for stuffing. But you can also use sterlet, silver carp, mirror carp.

 

In addition to carcasses of fish weighing 1–2 kg, we need a glass of boiled rice, onion, one apple, salt, spices and sour cream to coat the fish. For those who do not know how to cut fish, you can simply fill the abdomen with filling: it will also be very tasty.

We do this:

1. We wash the fish, clean the scales, take out the insides.
2. Fry the onion in a pan.
3. Add apples (optional), cut into small pieces.
4. Stew onion and apple mixture until soft and mix with boiled rice.
5. Warmly stuff the fish’s belly with warm filling and pinch its edges with a toothpick (or sew with culinary thread).
6. Coat the fish with salt, pepper, sour cream and wrap in foil.
7. Bake at 180 degrees 40 - 45 minutes.

Ready fish is satisfying and self-sufficient, it does not need a side dish. But greens, leaf lettuce and tomatoes are just the perfect complement to it.

Read also:cod in the oven

How to bake with vegetables?

Fish and vegetables is an ideal recipe for free experimentation. In season, when vegetables are sung, you can bake it with eggplant, tomatoes, zucchini, pumpkin and peppers. The mackerel, pink salmon and chum salmon are very tasty in the recipe, although any one in which the bones are large and easily removed during meals is suitable.

We will need: any vegetables for 1 ripe fruit, 2 mackerels or one large carcass of pink salmon, spices and salt to taste, a little vegetable oil.

Cooking like this:

1. Cut vegetables into cubes, lightly pass in vegetable oil until soft.
2. We wash the fish, cut into large pieces, lay on foil.
3. From above we distribute vegetables in a random order.
4. Season with spices.
5. Close the foil envelope and put it in the oven at 180 degrees for 30 minutes.

It turns out a light fish and vegetable stew.

Fish slices

Fish pieces under the "hat" - a very tasty cold appetizer. At the same time, the most budgetary fish is suitable for the recipe, such as haddock, pollock, blue whiting (choose larger).

Prepare:

• 2-3 fish;
• carrots - 1 pc. (large);
• onions - 1 head;
• processed cheese - 1 pc.;
• vegetable oil - 50 ml;
• some mayonnaise;
• salt, spices to taste.

Cut the cleaned fish into pieces and put it on the foil. In a frying pan, fry grated carrots and onions, chopped into cubes until soft.

You can drip a little bite into vegetables for spice.

Three cream cheese and add a little mayonnaise. With a "cap" we cover the fish tightly, and then pack it in foil. Fish is baked for 25 minutes at 200 degrees. We serve it with brown rice, buckwheat or mashed potatoes.

With mushrooms and tomatoes

Pink salmon under a “coat” of mushrooms and tomatoes is an excellent option of the second dish on the holiday table in fasting. Choose a large carcass, tomatoes - ripe. Mushrooms are suitable for any, but not dried - the aroma of such mushrooms is too bright, and we need to achieve a harmonious and delicate taste.

Essential Ingredients:

• pink salmon carcass - 1.2 kg;
• 3 ripe tomatoes;
• champignons - 100 g;
• sour cream or mayonnaise - 70 g;
• vegetable oil for lubricating the foil;
• sweet onion - 1 pc. (or stem of leek);
• salt, white pepper to taste.

Life hack: fish can be easily removed from small bones with tweezers or eyebrow tweezers.

1. We cut the fish on a fillet, removing all the bones. We spread it on a sheet of foil.
2. Cut the tomatoes and mushrooms into thin slices, chop the onion into pieces.
3. Lay out the layers in pink salmon in the following order: mushrooms, onions and tomatoes. Add salt, pepper and grease each layer with a fine mesh of mayonnaise (or sour cream). We coat the last layer with the sauce a little more - it should soak all the ingredients.
4. Wrap the foil and send the fish to the oven 200 degrees. Bake for 40 minutes.

The finished dish should not be cut right away - the fish may fall apart. But slightly cooled, it is perfectly cut into pieces, and the pieces look extremely tasty on the cut. Serve this puff beauty with boiled potatoes, sprinkled with fresh dill.

It is interesting:fish in the oven

Red fish in the oven in foil

Red fish baked in foil is a real delicacy. Especially if you use noble trout or salmon. But inexpensive chum salmon or Far Eastern salmon are also ideal. In this recipe, one does not have to be wise with spices, special fillings, we only emphasize the freshness of the fish and the taste of its meat without interrupting it.

Essential Ingredients:

• 2 salmon steaks (any red fish);
• lemon juice;
• white pepper.

White pepper is the very spice that delicately emphasizes the fresh taste of marine noble fish.

1. Sprinkle the fish steak with lemon, sprinkle with pepper, spread on a foil sheet. Wrap it up pretty tightly.
2. Bake in the oven at 200 degrees for 20-25 minutes maximum. In no case should the fish dry out!
3. Open the foil and serve.

Be sure to decorate the fish with lime slices, lay cherry tomatoes and lettuce nearby. Enjoy a meal with a glass of white and light sparkling wine.

Sour cream sauce roasting recipe

Fish in sour cream sauce will be even tastier if you mix sour cream with mustard and herbs. The recipe is versatile and juicy even dry fish, such as pink salmon.

Prepare for the recipe:

• medium-sized pink salmon - 1 pc.;
• sour cream - 150 ml;
• mustard (can be spicy, "evil") - 3 tbsp. l or more if you like spicy;
• a bunch of dill is small;
• salt, pepper to taste.

Amazingly tender in a sour cream filling, a mirror carp is obtained. It can be cooked in exactly the same way without adding mustard.

1. We cut the fish on the fillet, taking out the bone (it can be left for soup).
2. Mix sour cream with mustard.
3. Grease the foil with oil, put on it salted and pepper pink salmon. Pour with sour cream sauce.
4. Close the envelope tightly enough.
5. It remains to bake the carcass in the oven at a temperature of 200 degrees 40-45 minutes.

The dish comes out surprisingly tender, tasty both in warm and in cold form. If you cut the fish into pieces and put it on the festive table - it will "fly away" from the table first.

With tomatoes and bell pepper

In the season of vegetables, we suggest making fish in a Pan-Asian style - bake it with vegetables in soy sauce with sesame seeds.

For the dish you will need:

• large pike perch - 1 pc.;
• soy sauce - 50 ml;
• lemon juice - from half a lemon;
• a handful of sesame seeds;
• large bell pepper - 1 pc.;
• any spices to taste;
• tomato - 1 large.

For cooking, it is better to take a white fish - haddock, cod, tilapia, rasp, carp or river zander, which we will do this time.

1. We clear the pike perch from the viscera, cut into large pieces, send it to marinate in soy sauce for 30 minutes.
2. Pepper clear of seeds, cut into strips. Tomato cut into slices or rather large circles.
3. Lightly grease the foil, put fish on it, and on top - vegetables in random order. Season with lemon juice. Salt is not necessary: ​​soy sauce contains enough salt, and lemon juice - emphasizes the taste.
4. We wrap the envelope and send the blank to the oven 200 degrees. Bake for 35-40 minutes.
5. While the fish is baking, sesame seeds are slightly dried in a dry skillet. Sprinkle with them the finished dish.

Fish is served with vegetables, boiled rice, potatoes. You can make a sauce based on yogurt, garlic and pickled gherkins - it will give a light piquancy.

Pollock in foil

Inexpensive pollock turns into almost a festive dish if you bake it in a foil with potatoes, vegetables and thin plates of viscous cheese. All you need is two potatoes, a bag of mayonnaise, an onion, a little cheese, a couple of pollock fish, salt and pepper to taste.

How do we do:

1. We cut the cheese into thin slices.
2. We cut the fish on a fillet: cut along the ridge, take out a bone.
3. Peel and cut the potatoes in circles.
4. Cut the onion into very thin half rings.
5. Lightly grease the foil with vegetable oil, and lay the potato rounds on top. Add them and pepper.
6. We put pollock on top of the potato, decorate it with onion rings, and pour a very thin net with mayonnaise.
7. The last layer will be cheese - we don’t three, but cut it into thin plates (you can take ready-made processed cheese).
8. We wrap the foil and send the workpiece to the oven at 220 degrees. Bake for 35 minutes.

The dish comes out juicy, aromatic, especially tasty in the warm form. Its taste will become brighter if you sprinkle fish with fresh dill - a light mushroom shade will appear.

The dish will turn out even tastier if you put thin slices of fresh champignons on top of the fillet.

From cod fillet

Now on sale you can find steaks of cod fillet. They are very convenient in that they allow you to cook a quick dinner - you can sprinkle steaks without defrosting with onions, cheese and bake. We will teach you how to cook fast, tasty cod fish dishes.

Prepare:

• 4 medium-sized cod steaks;
• hard cheese - 100 g;
• onion - 1 pc.;
• mayonnaise - 70 g;
• frying oil - 50 ml;
• salt, pepper, any spices to taste.

The dish will become more satisfying if the fish is baked on a "pillow" of aldente boiled rice.

1. Let the steaks slightly thaw, but not completely, salt and pepper.
2. Cut the onion rings and fry in a pan until golden brown.
3. We put the rice on a square of foil, put cod steaks on top.
4. Sprinkle it with onions, spread with a thin mesh of mayonnaise and crush with cheese.
5. We tightly wrap the envelope, but make sure that there is free space on top - so cheese and mayonnaise do not stick to the foil when cooking.
6. We send the fish to the oven preheated to 200 degrees. Bake for 40 minutes.

In the end, we recommend opening the foil so that the cheese turns brown. It turns out a delicious second dish, which can be served directly in the foil, opening the fish and sprinkling it with herbs. For such a dinner begs a salad of fresh vegetables or just ripe tomatoes, cut into slices.

Mackerel Baked in Foil

The Friendship Diet, popular today, encourages everyone to eat a lot of vegetables, fruits, and healthy protein, such as fish. But most of all, she is famous for interesting recipes: food system followers like to experiment, and create original combinations by stuffing dried fish, nuts, seeds and berries with fish. We suggest baking it, stuffing with currants. It is incredibly tasty, unusual and fragrant!

Instead of currants, you can take cranberries, viburnum, gooseberries and other sweet and sour berries.

We need 2 large mackerel fish, a handful of frozen or fresh currant berries, Provencal herbs, lemon juice, black pepper to taste. As you can see, we do not use salt: in this case, herbs and lemon juice will appear instead of salt. But you can add a dish.

How do we do:

1. We thoroughly wash the fish, freeing it from all the insides.
2. Rub with herbs, pepper and lemon juice.
3. We start with currant berries and fasten the abdomen with a skewer.
4. Carefully “wrap” the fish in a “fur coat” of foil and put it in a baking dish.
5. Bake at 200 degrees for 25-30 minutes.

The fish is beautiful in the form of heat, but especially tasty in the cold. The berries burst inside and the mackerel carcass is filled with berry juices. Try it, this is an incredibly interesting dish, but also healthy and dietary.

A dish such as fish in foil helps to teach children and adolescents who reluctantly eat it to a healthy product. If desired, you can bake it with buckwheat, barley, stuff with anything and grease with any spices. The dish will always turn out "lick your fingers" if the original product was flawless. Catch fish yourself, buy in stores and cook with pleasure.