The water resources of our planet contain enormous wealth, one of them is fish. It is a source of easily digestible protein, calcium, Omega 3 and Omega 6 fatty acids, vitamins, minerals. Many scientists believe that eating this product contributes to longevity.
According to the conditions of habitat it is divided into:
- sea (pink, chum, flounder, cod, etc.);
- freshwater (pike perch, silver carp, carp, perch, etc.).
Which one to choose? To decide only you.
The river is low-calorie, but contains many dangerous small bones. It is not intended for long-term storage and transportation. The meat gives the swamp mud, the smell of which, not everyone likes.
Sea fish is considered more useful, primarily because of its high iodine content. Its use will reduce cholesterol, strengthen the heart and bones.
Often it happens that some members of the family live in rivers and lakes, and the rest in sea water (for example, trout). In the culinary traditions of different peoples of freshwater fish, as a rule, they are cooked entirely using all parts of the carcass, and sea fish, choosing the best parts - fillets.
Below we have prepared for you the recipes of delicious baked fish in the oven. You, in turn, can study them all and choose the one that suits you.
Step-by-step recipe of delicious baked pink salmon in the oven
Ingredients:
- 5-6 salmon steaks;
- 350-400 milliliters of low-fat cream;
- 3 onions;
- 2 carrots;
- 1 Bulgarian pepper;
- 1 tablespoon of sunflower oil;
- a pinch of seasoning "Provencal herbs";
- sea salt to taste
The time for cooking dishes with regard to pickling is about 1 hour. Calorie per one hundred servings - 120 kcal.
Progress:
- Peel the bulbs and chop the heads into thin half rings;
- For cooking it is better to use chilled pink salmon steaks. If you have to cook from frozen raw materials, then thaw the pieces of red fish at room temperature, without using any auxiliary means (microwave, hot water). Rinse steaks under cool water, remove moisture with a paper napkin, salt, roll Proven herbs in seasoning, mix with onion half rings and fold in an enamel pan to marinate for half an hour;
- Rub cleaned and washed carrots on a medium (not too large) grater. Take out the core of the pod of the Bulgarian pepper and cut it into rings;
- Grease the baking dish with sunflower oil. Put the pickled pink salmon and onion in it, so that 2/3 of the onion mass lay down on the bottom of the form with a pillow;
- Sprinkle fish steaks with grated carrot, spread the rings of sweet pepper and cover with cream;
- Put the salmon steaks in the oven heated to 200-250 degrees and bake for about half an hour. Serve with fresh parsley.
Baked cod fillet with potatoes in the oven
Ingredients:
- 0.6-0.8 kg of chilled cod fish fillet;
- 5-6 potato tubers;
- 50 grams of butter;
- 2 tablespoons wheat flour;
- 1.5 cups of milk;
- a pinch of nutmeg;
- a pinch of ground black pepper;
- a bunch of fresh dill;
- 2 cloves of garlic;
- sea salt to taste;
- vegetable fat to lubricate the form;
- 100 grams of hard cheese (Russian, Poshekhonsky or others).
Duration of roasting fish fillet with potatoes - about 30-40 minutes. Calories: 113 kcal per one hundred gram of cod with potatoes.
Recipe step by step:
- Tubers of potatoes well peeled, remove the eyes, damage, wash. Cut the potatoes into 4 pieces and slice with a shredder into thin chips;
- Cod fillet cut into small pieces-strips of 6-8 cm wide. Fold the cod and potato cod fillets into a plate, salt, season with ground pepper, mix;
- While the cod and potatoes are soaked, grease a baking sheet with high sides with vegetable fat so that the main dish does not burn;
- Spread the potato chips on the bottom and edges of the pan, put the fish fillet on top;
- Pass the garlic cloves through the garlic and distribute the resulting gruel over the cod;
- Prepare the fill. Over low heat in a frying pan, melt a piece of butter. When it melts gently, stir in the flour. Fry for a couple of minutes and pour in a thin stream of milk, continuing to stir. Add sea salt, pepper and nutmeg to the sauce;
- Pour the sauce over the fillet pieces and potato chips and place in a preheated oven for half an hour;
- Grate the cheese and wash the dill and chop finely. This is the basis of your brown crust casserole;
- 7-10 minutes until cooked, sprinkle the baked fish fillet with cheese and greens and return to the oven.
Catfish with vegetables in a pot
Prescription must be available:
- 0.5-0.6 kg carcasses;
- 2-3 bulbs;
- 2-3 carrots;
- 2 sweet bell peppers;
- seasoning for fish;
- salt to taste;
- 2 tablespoons of tomato paste;
- 3 ripe tomatoes;
- 0,2-0,25 kg of cauliflower;
- 4 tablespoons of olive oil;
- a couple of basil twigs;
- bunch of parsley.
Highlight the preparation of dishes - 40-50 minutes. Caloric output: per 100 grams - 78 kcal.
The recipe for cooking baked sea fish with vegetables in the oven in steps:
- Rinse the part of the catfish with water. You can immediately cut into portions, remove the bones;
- Salt the catfish, season with spices and immediately spread into oiled pots;
- Divide the cauliflower into separate small inflorescences, boil in lightly salted water to 2/3 of readiness. Drain the water, cool the cabbage distribute in pots;
- Peel and chop vegetables in any form. Season in a skillet in olive oil until soft, add salt, add chopped tomatoes, tomato paste and simmer for another 5-8 minutes;
- Fill the pots with catfish stewed in a tomato with vegetables, sprinkle with chopped parsley and basil, if necessary, add a little water and put in the oven for 20-25 minutes.
- An ideal side dish for such fish is boiled rice. Enjoy your meal.
Leonema (limonella) under cheese crust
Required Products:
- 2-3 small carcasses of limonella without a head;
- 2 pcs of onion turnips;
- 2 carrots;
- 1 young zucchini fruit;
- 1 chicken egg;
- 100 grams of low-fat sour cream (10%);
- 50 grams of grated cheese;
- spices for fish;
- 20 milliliters of vegetable oil;
- a bunch of parsley;
- salt to taste
The total time to prepare the lemon and roasting is about 1 hour. The dish is obtained diet, only 77 kcal per 100 grams.
Progress of roasting sea fish with cheese:
- Rinse the carcasses of limonella, cut the fins, remove the remains of the entrails from the abdomen. Salt the fish, season with spices;
- Lay the bottom of the form with foil, brush with vegetable fat. Wash the fruit of the zucchini, cut the ass and the stem and chop into thin circles. Cover them with the bottom of the form, top with limonella;
- Cut the carrots and bulbs into strips and pass until golden brown, cool them, put them in thin coat on limonella and zucchini;
- Combine in a bowl sour cream, chicken egg, chopped parsley, salt, beat with a fork. Pour the obtained sauce with limonella and vegetables;
- Put the dish to be baked in the preheated oven for 30 minutes. Watch the fish, if necessary, add water. For 5-8 minutes until cooked, sprinkle limonella with grated cheese.
Stuffed carp in the sleeve
The following products will be required:
- 1 large carp;
- 0.2-0.3 kg of fresh champignons;
- 2 small carrots;
- a bunch of leeks;
- 1/2 cup buckwheat (Zadritsy);
- 1 lemon;
- a pinch of thyme;
- a pinch of ground pepper;
- 20-30 grams of cream spread;
- salt to taste.
It will take you no more than 2 hours to prepare the dish. Calorie portions per hundred grams will be 102 kcal.
How delicious to bake river fish in the oven:
- River fish is better to buy alive. If you can not dare to the procedure of killing, then "asleep." Place the whole fish on the prepared table. With one hand, hold the head, the other, armed with a sharp knife, begin to remove the scales from the fish, launching the blade under the scales, working from tail to head. Spread the belly and remove all the insides, cut the gills. Rinse the carp well with water. Drink the carcass with a mixture of salt, pepper and thyme (outside and inside), sprinkle with squeezed lemon juice;
- Peel, wash and finely chop the carrot, leek and champignons;
- Melt a slice of cream spread in a frying pan and pass on carrots and leeks on a small fire, after a while, report the mushrooms and fry together until cooked;
- While roasting is being prepared, and carp is marinated, enjoy buckwheat. Iterate buckwheat, wash, cook;
- Combine boiled grits with roasting, salt, mix, cool;
- Put the stuffing in the empty belly of a carp, tamp hand. Take a thread with a needle and sew the skin on the carp's stomach so that the filling does not fall out during the cooking process. With a knife edge make several shots in the sides of the carcass;
- Put the carp in a baking bag (top it with a fork), add a little water, put it on a baking tray with high sides and send to the oven for 40-90 minutes (determined by the size of the carp);
- Before feeding, remove the thread from the skin on the abdomen, cut into portions.
Pike baked in foil
Required Products:
- 2 pikes weighing up to a kilogram;
- 2 lemons;
- 1/2 jars of pitted olives;
- salt, spices for fish;
- 4 tablespoons sour cream;
- 2 heads of onion turnips;
- vegetable oil for form lubrication;
- a bunch of fresh greens.
Time to prepare the pike and roasting in foil - 1 hour. Low calorie: per 100 grams - 80 kcal.
How to bake river fish pike in the oven:
- Pike gut, clean, remove the gills, fins;
- Saturate pike carcasses with freshly squeezed lemon juice, salt and spices;
- Spread the foil on the baking dish, lay the finely chopped onion and spicy pike on it as a pillow. Inside each, put a few slices of lemon;
- In a bowl, mix the sour cream and washed finely chopped greens. Brush the sour cream sauce prepared by the pike;
- Cut canned olives into circles and sprinkle with spicy fish carcasses;
- From a single piece of foil, make a lid on the baking dish (cover with foil on top and tuck in the edges);
- Bake in a preheated oven for half an hour.
Enjoy your meal!
Another recipe for baked fish is in the next video.
