What to cook to eat. What to cook for dinner quickly and easily

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, the fish is easily digestible and has very good taste qualities 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. According to protein content and nutrients maritime and river inhabitants may well compete the best varieties meat. For example, pike perch nutritional value surpasses chicken, and carp surpasses beef.

The process of baking fish in the oven is as follows: the fish or its components are placed in a greased dish a small amount fat, and place 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 right choice dishes and kitchen utensils. 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, as they will give the fish gray, will significantly worsen the taste of the dish and will contribute to the destruction of many beneficial 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 it should not contain any foreign shades other than fish.

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 does not have negative aspects. Foil does not oxidize, it is compact, lightweight, and preserves useful substances in the product, 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 tender 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 - very useful product, vegetables are also valuable. They in an ideal way complement and enhance beneficial properties each other.

Ingredients: sea fish - 2 pcs., white cabbage- 1, 2 carrots, 2 onions, bell pepper - 1 pc., tomato (tomato paste), mushrooms, spices of your choice (for fish), mayonnaise, half a lemon, processed cheese - 2, 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 roast, then the fish, sprinkle it with lemon juice, and place the remaining roast on top. We make a mesh of mayonnaise and put it in the oven until ready. 15 minutes before cooking, sprinkle the future dish with grated cheese.

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 and blot again 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 with sour cream and soy marinade

Ingredients: 300 g of any non-bony fish, fresh herbs, 50 ml soy sauce, a pinch of cumin seeds, 50 ml sour cream, a pinch of ground chili pepper, 50 g sour cream, 30 g olive oil, art. 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 and remove top layer 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.

Baked fish in the oven with aromatic herbs and a side dish can be an excellent choice for a regular dinner or festive event. It contains many nutrients and vitamins. For people who adhere to healthy and dietary nutrition Oven-cooked fish 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 the maintenance beautiful figure and health in general.

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 spice things up ready-made dish, some of the 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 tasty and healthy foods such as hummus, spinach, fried 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;
to classic chilled vegetarian dish, such as pickled cucumber salad;
in lettuce salad.

Serve as part of a main dish

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

stewed vegetables;
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's 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. Do 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. Some important advice Things 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, you need to pour fish fillet melted butter. 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 pepper. 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 sea fish average size 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 dishes from fish 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 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 cheese Parmesan,
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.

Record holder for content useful vitamins is a 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 eye health and development, nervous system and epidermis.

Consumption of fish helps improve brain function and reduce cholesterol.

Bon appetit!

There are many advantages to cooking fish in the oven. Firstly, it's quick, since all you have to do is prepare the ingredients and preheat the oven. Secondly, it is useful, since with this cooking method the maximum possible amount of vitamins and useful microelements, as when steamed, because they do not turn into broth or broth (as when boiling) and are not destroyed (as when frying in hot oil). And if you want crispy golden brown crust on your fish, just unroll the foil or sleeve 10 minutes before the end of cooking.

Some useful tips that will help you avoid making mistakes when buying fish:

If you buy fresh fish, it should be shiny, with smooth scales and evenly coated with mucus.

The abdomen of fresh fish should not be swollen, the eyes should be transparent, elastic and shiny.

Smell the fish - it should smell only like fish, there should be no foreign odors.

When buying fresh frozen fish, give preference to carcasses with the head on. Let some money for fish go as waste, but you will have less chance of running into a stale product.

When cleaning fish, try not to damage gallbladder. If such a problem does occur, rinse the fish in cold running water.

Here are some oven-baked fish dishes that you should try...

Ingredients:
1 pink salmon with head,
1 onion,
1 lemon,
1 carrot,
50 g butter,
greens, salt, ground black pepper - to taste.

Preparation:
Clean and rinse the fish. Cut the onion into half rings, grate the carrots on a coarse grater, cut the lemon into thin circles. Fry onions and carrots in vegetable oil until golden brown. Season the prepared fish with salt, pepper inside and out, fill with sautéed vegetables, add a few slices of lemon and chopped butter. Place the remaining lemon slices on top of the fish, wrap in foil and seal the edges well to prevent the juice from leaking out. Place on a baking sheet and bake at 180°C for 25-30 minutes. Carefully remove the finished fish from the foil and decorate with herbs.

Ingredients:
800 g fish fillet,
10 small potatoes,
2 onions,
250 ml 10% sour cream,
300 ml milk,
100 g hard cheese,
2 tbsp. flour,
ketchup, salt, ground black pepper - to taste.

Preparation:
Boil the peeled potatoes until half cooked. Grate the onion, lightly sauté in vegetable oil and add flour, stir and fry over medium heat for another couple of minutes. Pour in sour cream and ketchup, stir so that there are no lumps left, and simmer for another 2 minutes. Pour in milk, stirring, stir and simmer over low heat for 2-3 minutes. Salt and pepper to taste. Cut the potatoes into slices and place in a greased pan. Place pieces of fish fillet on top of the potatoes, pour in the sauce and place in an oven preheated to 220°C for 40 minutes. A few minutes before it’s ready, sprinkle the dish with finely grated cheese and bake until golden brown. Potatoes in this recipe can be replaced with cauliflower or broccoli.

Ingredients:
2 sea fish,
500 g cabbage,
2 carrots,
2 onions,
1 hot pepper,
2 tomatoes
½ lemon
100-150 g hard cheese,
mayonnaise, salt, pepper, herbs - to taste.

Preparation:
Chop the cabbage, cut the onion into half rings, and the pepper into strips. Place the vegetables in a frying pan and simmer over medium heat until soft. Add the tomatoes, chopped in a blender, and simmer over low heat. Cut the fish into pieces, salt and pepper, brush with mayonnaise. Place half of the vegetables in the pan, pieces of fish on them, place the remaining vegetables on top and place in a hot oven for 30 minutes. A few minutes before ready, sprinkle with grated cheese.

Mackerel with mayonnaise in the sleeve

Ingredients:
1 mackerel,
2 onions,
100 g mayonnaise,
1 lemon,

Preparation:
Clean the fish, remove the head, rinse well with water and cut lengthwise from the back. Cut the onion into half rings. Rub the fish with salt and pepper, brush with mayonnaise, put onion in the belly and in the cut on the back and generously sprinkle with lemon juice. Place a layer of onion in the sleeve, place the fish on it and tie the sleeve. Bake at 180°C for 35-40 minutes.

Ingredients:
300 g fish fillet,
1 boiled potato,
1 raw potato,
2 eggs
100 g cheese,
2 tbsp. flour,

Preparation:
Cut the fish fillet into small cubes. Grate the raw potatoes on a fine grater, mash the boiled ones into a puree. Grate the cheese on a fine grater. Mix all ingredients, add salt and pepper to taste. Line a baking tray with baking paper. Place a tablespoon of the mixture onto a baking sheet in the form of pancakes and bake at 180°C until golden brown. Serve with milk sauce.

Ingredients:
4 fillets of sole,
2-3 onions,
4 tomatoes
2 tbsp. vegetable oil,
2 tbsp. butter,
½ tsp. dried garlic,
salt, pepper, herbs - to taste.

Preparation:
Cut the onion into thin half rings and sauté in vegetable oil until transparent. Place the onions in a baking dish. Place fish fillet on top of the onion, salt and pepper. Cut the tomatoes into slices and place on the fish. Melt the butter. Mix with dry garlic and pour over the tomatoes. Sprinkle with herbs and place in the oven preheated to 180°C for 15-20 minutes.

Ingredients:
400 g fish fillet,
1-2 onions,
1 stack mayonnaise,
1 stack sour cream,
2 eggs
½ tsp. soda,
¼ tsp. vinegar,
1 stack flour,
salt, spices for fish dishes.

Preparation:
Mix sour cream, mayonnaise and vinegar. Combine flour with soda. Prepare a batter from sour cream, flour and eggs. Cut the fish fillet into portions. Pour half of the dough into the prepared pan, place the fish, place onion rings or half rings on top of it and fill with the remaining dough. Bake at 200°C until golden brown.

Ingredients:
500 g fillet of any red fish,
3 onions,
200 ml 10% cream,
100-150 g hard cheese,
2-3 tbsp. flour,
salt, pepper, herbs - to taste.

Preparation:
Cut the onion into half rings. Cut the fish into 1 cm cubes. Sauté the onion in vegetable oil until golden brown, then add the fish to it and simmer for 5 minutes. Pour in half the amount of cream, stir and reduce heat. Dilute the remaining cream with flour and add to the pan, stirring constantly so that no lumps form. Add salt and pepper to taste and simmer for 5-7 minutes. Transfer the fish and onions to a baking dish, sprinkle with finely grated cheese and place in a hot oven for 4-5 minutes. When serving, sprinkle with herbs.

Ingredients:
4 fillets of sole,
2 tbsp. butter,
1 lemon,
salt, ground black pepper - to taste.

Preparation:
Remove the zest from the lemon and squeeze out the juice. Mix with softened butter. Spread the resulting mixture onto the fish fillets, season with salt and pepper. Place on a baking sheet lined with foil or baking paper and bake under the grill in the oven (or simply on the top shelf of the oven as hot as possible). After 5-6 minutes, turn the fillet over and finish baking for 5 minutes.

Ingredients:
2 kg of any fish,
1 large onion,
3 tomatoes
1 small hot pepper,
2 lemons,
½ bunch of parsley
½ bunch of green onions,
salt, ground black pepper, garlic, fish seasoning - to taste.

Preparation:
Clean the fish and make 4-5 cuts in each fish. Prepare the marinade: mix the juice of 1 lemon with 120 ml of water, add 3-4 cloves of garlic, passed through a press, and add fish seasoning to taste. Rub the fish carcasses with salt and pepper and place in the marinade for 1 hour. Green onions, parsley and onions grind. Also finely chop the garlic and hot pepper. Cut 2 tomatoes into small cubes. Mix the crushed products, add the juice of 1 lemon and fish seasoning. Stuff the fish carcasses with the resulting mixture. Cut the second lemon into thin slices and insert into the slits on the fish. Line a baking dish with foil and place the fish. Pour the juice from the filling into the mold. Cut the second tomato into slices and place on the fish. Bake for 20-30 minutes at 200°C.

Ingredients:
1 kg pollock,
2 tbsp. sour cream,
1 tbsp. tomato paste,
1 onion,
1 carrot,
1 tbsp. flour,
salt, ground black pepper - to taste.

Preparation:
Mix flour with salt and pepper, roll fish fillets in the resulting breading and fry in vegetable oil until golden brown. Transfer to a baking dish. Cut the onion into half rings, carrots into thin strips or grate on a coarse grater for Korean carrots. Place the vegetables in a frying pan and fry with vegetable oil for several minutes, add sour cream and tomato paste, reduce the heat and simmer for 2-3 minutes. If the sauce is thick, add water. Pour the vegetables and sauce over the fish and place in a hot oven for 10-15 minutes.

Ingredients:
500 g fish fillet,
3-4 tbsp. semolina,
100-150 g fresh lard,
1 egg,
1 carrot,
1 large onion,
2-3 cloves of garlic,
50 g mayonnaise (or 100 g hard cheese),

Preparation:
Pass the lard, onion and fish fillet through a meat grinder, mix, add garlic minced through a press, carrots grated on a fine grater, salt, pepper and spices, beat in the egg and knead the minced meat. If the minced meat turns out watery, add a little more semolina. Form the cutlets, place them on a baking tray lined with foil or baking paper, brush each with mayonnaise or sprinkle with grated cheese and place in an oven preheated to 180°C. Bake for 30-35 minutes, until golden brown.

Salmon rolls

Ingredients:
400 g salmon fillet,
½ cup rice,
150 g boiled squid,
150 g hard cheese,
1 bunch of parsley,
1 tbsp. mayonnaise,
Chechil cheese (pigtail) - for securing the rolls,
salt, pepper - to taste.

Preparation:
Cook the rice until completely cooked (even slightly overcooked). Cut the squid into small cubes, grate the cheese on a fine grater. Chop the greens. Cut the salmon fillet into thin strips 3-4 cm wide. Mix rice, squid, cheese, herbs, salt, pepper and season with mayonnaise. Place the filling on the salmon strips and roll into rolls. Tie with strips of Chechil cheese. Place on a greased baking sheet and bake at 180°C for 20 minutes.

Ingredients:
500 g hake fillet,
1 onion,
1 carrot,
1 celery or parsley root
½ cup kefir or natural yogurt,
50 g hard cheese,
salt, ground black pepper, herbs - to taste.

Preparation:
Dry the hake fillet, season with salt and pepper. Cut the onion into half rings and sauté in vegetable oil until transparent. Grate the carrots and celery root on a coarse grater and add to the onion. Simmer everything together for a few minutes. Place the vegetable mixture in a baking dish and place the fish on top. Chop the greens, mix with kefir and pour over the fish. Bake for 20-25 minutes at 190°C, then sprinkle with cheese and green onions and leave in the oven for another 10 minutes until the cheese melts.

Ingredients:
800-900 g flounder,
1 lemon,
2-3 tbsp. vegetable oil,
salt, ground black pepper, fish seasoning - to taste.

Preparation:
Clean and dry the flounder, sprinkle with lemon juice and salt. Pepper and sprinkle with fish seasoning if desired. Place on a baking sheet and bake at 170-180°C for 30 minutes.

fish pot

Ingredients:
500-600 g fish fillet,
2 onions,
8 eggs
½ cup milk (cream or sour cream),
3 tbsp. flour,
salt, ground black pepper, herbs, vegetable oil.

Preparation:
Cut the prepared fillet into small pieces, add salt and pepper, roll in flour and fry in vegetable oil until golden brown. Cut the onion into half rings, roll in flour and fry until golden brown. Place fish and onions in pots. Beat eggs with milk and pour into pots. Sprinkle with herbs and place in an oven preheated to 180°C. Bring the omelet to readiness.

Hake with rice in pots

Ingredients:
600 g hake fillet,
1 stack rice,
4 tbsp. mayonnaise or sour cream,
salt, ground ginger, nutmeg - to taste.

Preparation:
Cook rice in 1.5 cups. water until the liquid has completely evaporated. Grease the pots with vegetable oil and place the chopped fish in them. Place rice on top, sprinkle with ginger and salt. Mix mayonnaise with nutmeg, add water to the consistency of liquid sour cream and pour over the rice. Bake in the oven for 30 minutes at 180-190°C. Mayonnaise or sour cream in this recipe can be replaced with tomato paste.

As you can see, fish dishes in the oven are not at all difficult to prepare. Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Water resources Our planet contains enormous wealth, one of them is fish. It is a source of easily digestible protein, calcium, Omega 3 and Omega 6 fatty acids, vitamins, and minerals. Many scientists believe that eating this product promotes longevity.

According to living conditions, it is divided into:

sea (pink salmon, chum salmon, flounder, cod, etc.);
freshwater (pike perch, silver carp, carp, perch, etc.).

Which one should you choose? It's up to you to decide.

River fish is low in calories, but contains many dangerous small seeds. It is not intended for long-term storage and transportation. The meat smells like swamp mud, the smell of which is not to everyone’s taste.

Sea fish is considered more healthy, primarily due to its high iodine content. Its consumption will reduce cholesterol levels, strengthen the heart and bones.

It often happens that some members of the family live in rivers and lakes, while the rest live in sea water(for example, trout). In culinary traditions different nations freshwater fish As a rule, they are prepared whole, using all parts of the carcass, and sea fish, choosing the best parts - fillets.

Below we have prepared for you recipes for delicious baked fish in the oven. You, in turn, can study them all and choose the one that suits you.

Step-by-step recipe for delicious baked pink salmon in the oven

Ingredients:

5-6 pink salmon steaks;
350-400 milliliters low-fat cream;
3 onions;
2 carrots;
1 bell pepper;
1 tablespoon sunflower oil;
a pinch of Herbes de Provence seasoning;
sea salt to taste

Time to prepare the dish, including marinating, is about 1 hour. Calorie content per one hundred gram serving is 120 kcal.

Work progress:

Baked cod fillet with potatoes in the oven

Ingredients:

0.6-0.8 kg chilled cod fish fillet;
5-6 potato tubers;
50 grams of butter;
2 tablespoons of wheat flour;
1.5 glasses 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 for greasing the mold;
100 grams of hard cheese (Russian, Poshekhonsky, etc.).

The duration of baking fish fillet with potatoes is about 30-40 minutes. Calories: one hundred gram serving of cod with potatoes contains 113 kcal.

Recipe step by step:

Peel the potato tubers well, remove eyes, damage, and wash. Cut the potatoes into 4 pieces and use a shredder to cut into thin chips;
Cut the cod fillet into small strips 6-8 cm wide. Place the potato pieces and cod fillet in a plate, add salt, season with ground pepper, stir;
While the cod and potatoes are soaking, grease a high-sided baking sheet with vegetable oil to prevent the main dish from burning;
Distribute potato chips along the bottom and edges of the baking sheet, place fish fillets on top;
Pass the garlic cloves through the garlic press and spread the resulting pulp over the cod;
Prepare the filling. Melt a piece of butter in a frying pan over low heat. When it melts gently, stir in the flour. Fry for a couple of minutes and pour in the milk in a thin stream, continuing to stir. Add to sauce sea salt, pepper and nutmeg;
Pour the sauce over the fillet pieces and potato chips and place in the preheated oven for half an hour;
Grate the cheese, wash the dill and chop finely. This is the base of your casserole crust;
7-10 minutes before cooking, sprinkle the baked fish fillet with cheese and herbs and return to the oven.

Catfish with vegetables in a pot

According to the recipe, you must have:

0.5-0.6 kg catfish carcass;
2-3 onions;
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 cauliflower;
4 tablespoons olive oil;
a couple of sprigs of basil;
a bunch of parsley.

Allow 40-50 minutes to prepare the dish. Calorie output: per 100 grams - 78 kcal.

Recipe for cooking baked sea fish with vegetables in the oven step by step:

Rinse part of the catfish carcass with water. You can immediately cut it into portions and remove the seeds;
Salt the catfish, season with spices and immediately place in oiled pots;
Divide the cauliflower into individual small florets and boil in lightly salted water until 2/3 done. Drain the water, distribute the cooled cabbage among the pots;
Peel the vegetables and finely chop them into any shape. Saute in a frying pan in olive oil until soft, add salt, add chopped tomatoes, tomato paste and simmer for another 5-8 minutes;
Season the pots with catfish with vegetables stewed in tomatoes, sprinkle with chopped parsley and basil, add a little water if necessary and place in the oven for 20-25 minutes.
Boiled rice is an ideal side dish for this fish. Bon appetit.

Lemonema (limonella) under cheese crust

Required Products:

2-3 small limonella carcasses without heads;
2 pieces of onion;
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 for preparing lemonema and baking is about 1 hour. The dish turns out to be dietary, only 77 kcal per 100 grams.

Progress of baking sea fish with cheese:

Wash the limonella carcasses, cut off the fins, remove the remaining entrails from the abdomen. Salt the fish and season with spices;
Cover the bottom of the pan with foil and grease with vegetable fat. Wash the zucchini fruit, cut off the butt and stalk and chop into thin circles. Line the bottom of the mold with them, place limonella on top;
Chop the carrots and onions into strips and sauté until golden brown, cool, place in a thin layer on top of the limonella and zucchini;
Combine sour cream, chicken egg, chopped parsley in a bowl, add salt, and beat with a fork. Pour the resulting sauce over limonella and vegetables;
Place the dish to bake in a preheated oven for 30 minutes. Keep an eye on the fish and add water if necessary. 5-8 minutes before ready, sprinkle limonella with grated cheese.

Stuffed carp in a 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 (kernels);
1 lemon;
a pinch of thyme;
a pinch of ground pepper;
20-30 grams of creamy spread;
table salt to taste.

It will take you no more than 2 hours to prepare the dish. The calorie content of a one hundred gram serving will be 102 kcal.

How to bake deliciously river fish in the oven:

It is better to buy river fish alive. If you cannot dare to commit the killing procedure, then “fall asleep.” Place the whole fish on the prepared table. Hold the head part with one hand, and arm yourself with the other sharp knife, begin removing the scales from the fish by running the blade under the scales, working from the tail to the head. Open the belly and remove all the entrails, cut out the gills. Rinse the carp well under water. Soak the carcass with a mixture of salt, pepper and thyme (outside and inside), sprinkle with squeezed lemon juice;
Peel, wash and finely chop the carrots, leeks and mushrooms;
Melt a piece of creamy spread in a frying pan and saute the carrots and leeks on it over low heat, after a while, add the mushrooms and fry together until tender;
While the frying is being prepared and the carp is marinating, make buckwheat. Sort out the buckwheat, rinse, cook;
Combine the boiled cereal with the roast, add salt, stir, cool;
Place the filling into the empty belly of the carp and compact it with your hand. Take a thread and a needle and sew up the skin on the belly of the carp so that the filling does not fall out during cooking. Using the edge of a knife, make several injections into the sides of the carcass;
Place the carp in a baking bag (prick the top with a fork), add a little water, place in a baking tray with high sides and place in the oven for 40-90 minutes (determined by the size of the carp);
Before serving, remove the thread from the skin on the belly and cut into portions.

Pike baked in foil

Required Products:

2 pike weighing up to a kilogram;
2 lemons;
1/2 jar of pitted olives;
salt, spices for fish;
4 tablespoons of sour cream;
2 onions;
vegetable fat for lubricating the mold;
a bunch of fresh herbs.

Time to prepare pikes and bake them in foil is 1 hour. Low calorie content: per 100 grams - 80 kcal.

How to bake pike river fish in the oven:

Gut the pike, clean it, remove the gills and fins;
Soak the pike carcasses with freshly squeezed lemon juice, salt and spices;
Place foil on a baking dish, place peeled finely chopped onion on it as a pillow, and spicy pike on it. Place a few lemon slices inside each;
In a bowl, mix sour cream and washed finely chopped herbs. Brush the prepared pikes with sour cream sauce;
Cut the canned olives into slices and sprinkle on the spicy fish carcasses;
Use a single piece of foil to make a lid for the baking dish (cover the top with foil and tuck the edges);
Bake in the preheated oven for up to half an hour.

Bon appetit!

Another recipe for baked fish is in the next video.

Giving dinner to an enemy in order to lose weight is not the best best idea. In the evening, the body must be pleased with tasty, healthy, but not too heavy food. Today we invite you to discuss recipes light dietary dinner.

A gourmet delight

The simplest and quick recipe for dinner - light. Large grapes(green or dark) cut into slices. Meanwhile, chop ½ bunch of arugula, chop the avocado, 100 g of cheese and mix them. Dress the salad with a sauce of 60 ml olive oil, 1 tsp. lemon juice. Sprinkle the salad with sesame seeds. A delicious, original and easy dinner is ready.

Cabbage lightness

What can you eat for dinner while on a diet, besides salad? Cauliflower is a perfectly acceptable alternative. Boil 600 g of cabbage inflorescences in salted water and place them in a heat-resistant form, greased with oil. Whisk 2 eggs with 100 ml of milk, 80 g of grated cheese and a clove of garlic. Salt and pepper the mixture to taste, pour it over the cabbage and place in the microwave at full power for 10 minutes. Fresh herbs will organically complement the casserole.

Cutlets in Bordeaux

Vegetable cutlets are an excellent dinner when on a diet. The recipe for beet cutlets confirms this. Sauté an onion with 2 cloves of garlic in oil, add 3 boiled grated beets to them. Add herbs to taste, sprinkle with 3 tbsp. l. semolina, mix and wait 10-15 minutes for it to soak. Then we form cutlets, roll them in semolina and simmer under the lid for 6 minutes on each side. Beetroot cutlets for dinner - tasty and healthy. For piquancy, you can add raisins or other dried fruits to these cutlets.

Enchanting peppers

Great option for dinner on a diet - stuffed peppers. Boil 80 g brown rice and mix with finely chopped tomato, carrots, parsley and 7 pitted olives. Fill 4 sweet peppers with minced meat, place them in a deep baking dish and fill with water to the middle. Cook the peppers in the oven for 45 minutes at 200°C, covered with foil. This dinner will definitely satisfy your hunger until the morning!

Turkey transformation

Turkey meatballs will fit well into your diet dinner menu. Fry chopped onion, garlic and 3 stalks of celery in oil. Grate a medium zucchini and squeeze out the liquid. Pass 600 g of turkey fillet through a meat grinder, combine with the rest of the ingredients, 3 tbsp. l. oatmeal, add salt and spices to taste. Grate 1 medium carrot, finely chop 1 onion, and fry. We make meatballs from the minced meat and simmer in water, frying, covered, for 30 minutes. Serve them with white yoghurt or tomato sauce- they are good in any form.

Sea view

Diet pancakes - good recipe light dinner from simple products. Mash 2 bananas with a fork and pour 250 ml of boiling water. Pour in 150 g of ground oatmeal, 100 g of semolina, 1 tsp. cinnamon and ½ tsp. baking powder. Pour in 2 tbsp. l. vegetable oil, honey to taste and beat the liquid dough with a mixer. Fry the pancakes in a hot frying pan until golden brown. Top them with maple syrup or honey and a satisfying dinner is guaranteed.

Fruits in zero gravity

Do you like cottage cheese? Then prepare tender casserole with fruit. Using a mixer, beat 250 g of low-fat cottage cheese with 2 egg whites and 2 tbsp. l. powdered sugar. Cut pineapple, orange and mango into cubes. You can take any fruits and berries that you have on hand, raisins or other dried fruits. Mix them with curd mass, place in a heat-resistant form and place in an oven preheated to 180 °C for 20 minutes. This delicacy for dinner will definitely please both you and your loved ones.

Sweet colors

A thick fermented milk smoothie will be a tasty and healthy end to the day. Peel and cut into slices an apple, a banana and 3 kiwis. Beat an apple and a banana in a blender with 50 ml of kefir, kiwi, 120 ml of yogurt, ½ bunch of spinach and 1 tsp. honey Carefully pour the mixture into a tall glass. This smoothie will please the eye and recharge the body with vitamins.

More easy recipes Look for dinner with photos from our readers on the “Eating at Home!” website. We look forward to creating your own delicious and healthy dinner recipes that will help you get in shape quickly. It’s also very easy to prepare a delicious and light dinner with “Eat at Home” frozen vegetable and fruit mixtures. Stews, roasted vegetables, soups, vegetable casseroles, and light and delicious desserts with berries and fruits: cook deliciously!