How to cook fish in the oven in foil

If you don’t yet know how to bake fish in foil in the oven, then you should definitely read our article. In general, fish in foil is probably the simplest and most useful option for preparing it. You don’t need to pay special attention to it during baking, set a timer on the oven and go lie on the couch after a hard day at work.

Next, we will tell you the secrets of baking fish in foil and offer one very tasty recipe, according to which you can cook a sea beauty for a holiday, or just for a family dinner. This dish is truly universal.

Some secrets and features of baking fish in foil:

If you think about it, you can bake absolutely any fish in the oven by wrapping it in a piece of foil. It can be a river, sea, or lake representative of the water element. Moreover, you can bake it entirely, or you can cut it into small pieces or cut fillets out of it and put it in the oven, having previously wrapped it in foil.

It is worth noting that the fish from the river should first be thoroughly gutted, scaled and washed properly. And in the oven it needs to be baked longer so that it is well baked and all microorganisms dangerous to our health are destroyed in it.

Fish in foil

If you want to cook something dietary for dinner, but at the same time tasty and satisfying, then try baking fish by wrapping it in foil.

To do this, prepare the following products:

fish (trout, cod, etc.) - 700 grams;
olive oil - 2 tablespoons;
garlic - 1-2 cloves;
dill - a couple of sprigs;
bay leaf - 1 leaf;
ground black pepper - to taste;
salt - to taste;
green onion - a pair of arrows;
lemon - half.

This amount of ingredients is designed for 5 servings of the finished dish. It will take you 40-45 minutes to prepare the dish in total.

How to bake fish in foil in the oven:

First, wash the fish and clean it of scales and entrails. Cut off its head and fins, and then cut your sea beauty into pieces. And if you take a fillet, just rinse it under running tap water, and then lightly wipe it with a paper napkin to remove excess moisture.
To prepare the marinade, mix olive oil, crushed garlic, ground pepper and finely chopped dill in a bowl. Then break the bay leaf with your hands and also throw it into the marinade. You can add a couple of peas of allspice.
Then rub the fish with salt, and then with the prepared marinade.
Next, place a larger piece of foil on a baking sheet, grease it with vegetable or butter and place the fish pieces on it, skin side down.
Place thin slices of lemon on top of the fish and sprinkle with finely chopped green onions.
Then wrap it all in foil, lifting the edges.
Preheat the oven to 200 degrees and place the fish there for 20 minutes.
While the fish is baking, start preparing the creamy sauce. First, lightly fry the flour in a dry frying pan until light golden brown. At the same time, the cream is heated in a saucepan.
Next, flour, nutmeg and chopped dill are gradually added to the heated cream in small portions. The resulting mass is thoroughly mixed - a properly prepared sauce should have a fairly thick but uniform consistency.
You can use thyme sprigs, olives or avocado slices as decoration for the dish. And one more thing - try sprinkling warm salmon with dry white wine. It will adequately highlight the natural aroma of red fish and give it a subtle piquant sourness.
Thanks to the detailed instructions, anyone can bake fish in foil in the oven, regardless of their culinary experience.

Fish in foil recipe

Recipe ingredients:

Tilapia fillet 4 pcs.
Parmesan cheese 100 g
Lemon juice 3 tbsp. l.
Tomatoes 3 ml
Ground black pepper 5 g
Butter 60 g

How to cook:

Preheat the oven to 220 degrees. Prepare a wide sheet of foil. Step 2
Brush the fish fillet with melted butter to prevent it from sticking and, of course, improve the taste.
Place the tilapia on foil, sprinkle with lemon juice and generously pepper.
Then place slices of ripe tomatoes on the fish.
Sprinkle the tomatoes with sliced green onions.
Wrap the fish in foil and bake it in the oven for about 20 minutes. Before serving, you can sprinkle the fish with grated cheese.

Recipe for baking pollock

fillet from one pollock fish;
70 g hard cheese;
1 medium sized onion;
1-2 tbsp. lemon juice;
ground bay leaf or 1 leaf;
Salt and spices to taste.

Season the fish thoroughly with salt and spices. Place the fish and chopped onion in a mold, sprinkle everything with ground or crushed bay leaves, pour over lemon juice, and top with grated cheese. Place in a preheated oven for 20-25 minutes.

Baked mackerel in the oven in foil with potatoes

Ingredients:

Mackerel – 2 pcs.
potatoes - 4 pcs
onions - 1 pc.
lemon juice - 2-3 tablespoons
seasoning for fish - 1 teaspoon
salt, pepper, herbs - to taste

Cooking method:

Squeeze lemon juice into the cleaned fish carcass, then add seasoning, salt and pepper to taste.
For better impregnation, we make small cuts.
Next we need to wash, peel and cut the potatoes into thin rounds and the onions into half rings. Salt, pepper, add chopped herbs and mix.
Place a layer of potatoes and onions on the prepared foil, and place mackerel on top.
Wrap the fish in foil and place on a baking sheet. Place in an oven preheated to 180 degrees for one hour.
5-10 minutes before it’s ready, open the foil, apply mayonnaise and continue baking. This will give the fish carcasses a more appetizing taste and color.
The dish is ready and now you can treat it to your family and friends.

Mackerel and potatoes with mayonnaise in the oven

1-2 pcs. mackerel;
1 kg of potatoes;
1-2 onion heads;
100-150 g mayonnaise;
salt;
pepper

It is necessary to remove the fillet from the fish and divide it into small parts. Place pieces of fish and chopped onion in one container, sprinkle with salt and pepper, mix and leave for about a quarter of an hour.

Cut the peeled potatoes into not very large pieces, pour them into the container with the fish, pour over the mayonnaise and stir. You can add a little more salt. There is no need to cover the dish, put it in the oven and cook at 180 degrees for 40-50 minutes.

Hake baked in foil

Ingredients:

500 g hake (1 fish)
salt
ground pepper
50-60 g butter
20 g fresh dill
½ lemon
1 tbsp. l. vegetable oil

Hake sauce

2 tbsp. l. butter
1 tbsp. l. flour (no slide)
1 cup fish broth
50 ml cream
2-3 tbsp. l. lemon juice
salt
ground pepper
dill (parsley)

Hake is a low-fat fish, so a piece of butter won’t hurt it. Baked in foil, it releases its juices, which are mixed with butter, dill and lemon, and then soaked in this bouquet of aromas. And when you serve it for dinner, baked hake with lemon sauce will make a very, very good dish.

Pike perch in foil with minced porcini mushrooms

pike perch carcass approximately 1 kg;
250-300 g boletus;
2 onions;
150 g bell pepper;
2 sprigs of rosemary;
3-4 sprigs of thyme;
salt;
1 lemon;
100 g hard cheese;
2-3 tbsp. vegetable oil.

We clean the fish, you can remove the head or leave it, but in this case we remove the eyes and gills, otherwise they will give the dish a bitter taste. Mushrooms and fish have very rich aromas, so a minimal amount of spices is used.

Rub the outside and inside of the fish with salt and thyme, coat with lemon juice, and let sit for 10-15 minutes.

Cut the onion and fry it in a hot frying pan; when it turns golden, add the mushrooms, fry for 5 minutes and add the bell pepper, cut into strips.

Lubricate the baking container and the steel foil with oil and treat it with oil again. Place the carcass on the surface, stuff it, and pin the belly with toothpicks. If the filling remains, you can serve the finished fish with it. Place a couple of sprigs of rosemary and thyme on top of the carcass, pack in foil and cook at 200 degrees for 25 minutes.

After 25 minutes, take out the fish, remove the sprigs of herbs from it and cover it with grated hard cheese, return it to the oven without foil and cook for 10-15 minutes, an even golden brown crust should form on the fish.

How to cook fish in the oven in foil recipe with photo

Fish can be prepared in a variety of ways, but one of the most delicious, simple and effective options is to cook fish in foil. You can bake the fish whole or in parts - in any case it will turn out very tasty!

If you want the fish to be tender, juicy and aromatic, bake it in foil with your favorite spices, vegetables and herbs. With this method of cooking, it is almost impossible to spoil the fish, as well as to dry it out. This method of cooking becomes especially relevant in the warm season, when fish in foil can be cooked not only in the oven, but also in the coals outdoors - such fish turns out to be completely special and certainly very tasty.

Russian monks joke: fish is not only very valuable “fish fur”, but also an easily digestible dietary meat.

Features of cooking fish in foil

You can bake any fish in foil: both river and sea, both in pieces and whole (if it is small in size).
Before cooking, river fish must be thoroughly washed, gutted and the belly cleaned. Note that for such fish, appropriate heat treatment is very important - otherwise, consumption of such fish is dangerous to health and is fraught with the occurrence of parasitic diseases.
Sea fish can be baked without defrosting, but it is still better to use fresh fish.
You can bake only fish with spices or you can also put herbs, vegetables, fruits to taste in foil - bell peppers, onions, carrots, potatoes, parsley, dill. You can put either one product or everything in a row - they will exchange aromas and it will turn out very tasty.
Seasonings and spices suitable for fish include oregano, garlic, allspice, black pepper, bay leaf, lemon and many other spices - you can add your favorite seasonings, then the fish will turn out exactly to your taste.
Greens and any additional products can be placed in the belly of the fish and on its carcass or pieces.
To bake fish, the foil needs to be folded in half - you get an envelope, and its edges are folded several times - no air should get inside so that the envelope does not burst during the cooking process, you need to leave free space in it.
You can wrap the fish in foil in another way, the main thing is to make sure that the juice released during the cooking process does not flow out of it, and the foil should not compress the food too much - then they will not bake well.
If the fish is dry, brush it with butter and also put a few pieces of butter in the foil.
For dryish varieties of fish (salmon, cod, pink salmon and other low-fat fish), it is better to lubricate the foil with vegetable or butter, or in this case sauces are used, and acidic marinades are not used for such fish.
Before baking in foil, fatty types of fish can be marinated in soy sauce or lemon juice with any seasonings.
An excellent side dish would be vegetables baked with fish in foil.

Bake fish in foil

The process of baking fish in foil can be described literally in a nutshell: prepare the fish by gutting it, then, cutting it into pieces or leaving it whole, place it on foil, pepper and salt, sprinkle with lemon juice, or cover with lemon slices, seal the edges of the foil, bake until readiness.

Another method, mainly used for river fish: place coarse salt on foil, put fish on it, pieces of lemon on the fish, then coarse salt again, wrap without leaving holes, bake for at least 40 minutes.

Depending on the size of the fish or pieces, it may take a very different amount of time to bring it to readiness. As a general rule, a minimum of 40 minutes is needed for large river fish, 10 minutes for small or small pieces, and less time for sea fish. The readiness of the fish is checked as follows: if the meat is well separated from the ridge, then it is ready.

It is very convenient that you can cook fish in foil separately for each participant in the meal, adding different foods and spices to suit the person’s taste.

Separately, a few words should be said about baking fish in coals. It is necessary that there be a sufficient amount of coals, and they need to be prepared for so long that the earth has time to become hot. In a large number of coals, you can make a depression and put the fish in foil in it; if there are not so many of them, then you can remove the coals to the side, put the fish on the ground, and cover it with coals on top.

Recipe for fish fillet in foil with mushrooms and potatoes

You will need: 500 g fish fillet, 250 g mushrooms, 3 potatoes, 1 onion, lemon juice, soy sauce.

How to cook fish in foil with potatoes and mushrooms. Marinate the fish fillet in lemon juice mixed with soy sauce, adding spices to taste. Fry the onion until lightly browned, then fry the mushrooms (oyster mushrooms or champignons) until the liquid evaporates. Peel the potatoes, cut into slices no more than 1 cm thick, place on greased foil, place mushrooms on top, fish on top, fried onions on top. Wrap everything in foil and bake in the oven or on coals until done.

When baking in the oven, to ensure a golden brown crust, remove the foil from the fish 10 minutes before the end of cooking.

The additional products indicated in this recipe can be easily replaced with any others, for example, place carrots and onions under the fish, and slices of tomatoes on top of it.

Recipe for cooking whole fish in foil

You will need: whole trout (or a piece of trout/salmon or other fish), lemon, spices to taste, parsley, olive oil.

To prevent the fish from sticking to the foil, place it on a vegetable bed, or you can avoid this problem by leaving a lot of empty space in the foil envelope.

When opening the foil to brown the fish, be careful not to get scalded by the steam.

When baking whole fish, you can stuff it.

Recipe for carp stuffed with tomatoes and herbs

You will need: 1 large carp, 4-5 fresh tomatoes, 3 onions, dill, parsley, spices to taste, vegetable oil, mayonnaise, salt.

Cook delicious, aromatic and appetizing fish in foil, bake it in the oven or in the coals and enjoy the compliments of your loved ones!

They prepared it. Look what happened

Fish in foil

Fish in foil - what could be simpler and tastier. The prepared fish just needs to be salted and seasoned with spices, add vegetables and herbs if desired, wrap in foil and bake in the oven. During baking, no further action is required from you, so you can freely do other things or just relax. Despite the minimum investment of effort and time, the result is excellent - tender, juicy and aromatic fish, which is suitable for both a regular meal and a festive feast.

When using foil, the fish is cooked in its own juices, soaked in the aromas of the ingredients used, which eliminates or minimizes the addition of oil. Thanks to this, this method of cooking fish is ideal for dietary and healthy eating, as well as in cases where you have limited time. Foil helps to perfectly preserve all the nutritional and taste properties of the fish. Another advantage of cooking fish in foil is the absence of dirty dishes, since the foil is easily removed from the baking sheet. In addition, you can prepare the fish in advance, wrap it in foil and place it in the refrigerator for up to 6 hours - during this time it will have time to marinate well. Another good thing about fish in foil is that it is tasty both hot and cold. Fish in foil can be cooked not only in the oven, but also over coals outdoors, which is especially important for the warm season.

You can bake any fish in foil - both river and sea - but the most fragrant in the oven are crucian carp, perch, mackerel, halibut, trout, salmon, carp, pike perch and sole. You can use individual fillets for each person, or bake one large fish and then divide it into pieces. In the first case, the foil can be beautifully folded in the form of “knots” and the fish can be served in foil on plates so that each person can unfold his own “bundle”, while in the second case the fish can be stuffed, decorated in an original way and served at the festive table.

The easiest and most versatile addition to fish you want to cook in foil is sliced lemon. As for spices, ground black pepper, allspice, coriander, thyme, basil, oregano, rosemary, tarragon and marjoram go well with baked fish. Helpful advice - if you want to get rid of the unpleasant river smell, add onion, celery, parsley, bay leaf, lemon balm or mint to the fish when baking.

It is good to bake fish not only with herbs, but also with vegetables that will become an excellent side dish for it - for example, potatoes, onions, tomatoes and bell peppers - while for stuffing a whole fish, cereals (buckwheat or rice), fried mushrooms, boiled eggs or the same vegetables. When wrapping fish in foil, make sure there are no holes in the foil that could allow juice to leak out. Also, do not press the foil too tightly against the food. When using low-fat varieties of fish (for example, pink salmon), it is recommended to grease the foil with oil, and also grease the fish itself with oil. The average time for baking fish in foil is from 20 to 40 minutes, depending on the size. The fish is considered ready when the fillet comes off easily with a fork.

Fish in foil is already asking to be served on your table, so we advise you not to put it off and get acquainted with the mouth-watering recipes that “Culinary Eden” has carefully prepared for you.

Trout baked with onion and lemon

Ingredients:

2 trout fillets, 1 lemon, 1 tablespoon vegetable or olive oil, 2 teaspoons dried garlic, 10 allspice peas, salt to taste, dill.

Preparation:

Preheat the oven to 200 degrees. Rinse and dry the fillets. Place each fillet on a separate sheet of aluminum foil. Brush the fillet with oil, then rub with salt and dried garlic. Place lemon slices on top of the fillets, add 5 allspice peas to each fillet and fold the edges of the foil to form a bag. Bake for 15 to 20 minutes depending on the size of the fish. Before serving, sprinkle with chopped dill.

Cod baked with vegetables and cheese

Ingredients:

800 g cod fillet, 2 onions, 2 tomatoes, 1 carrot, 100 g cheese, 2 teaspoons dried oregano, 2 teaspoons ground coriander, dill or parsley, mayonnaise, salt to taste, vegetable oil.

Preparation:

Divide the cod fillet into portions, lightly coat with mayonnaise, add salt to taste and season with ground coriander. Place each fillet on a separate sheet of foil. While the fish is marinating, fry the onion, cut into half rings, in vegetable oil until golden brown. Add grated carrots, dried oregano and salt, cook for about 5-7 minutes. Place the roast on each fillet and place tomato slices on top. Wrap the edges of the foil and bake in an oven preheated to 190 degrees for about 20 minutes. Carefully unfold the foil and sprinkle the dish with grated cheese and chopped herbs. Bake for about 10 minutes more.

Pink salmon baked with potatoes and tomatoes

Ingredients:

1 pink salmon, 8-9 potatoes, 1 onion, 1 tomato, 1/2 bunch of dill, vegetable oil, salt and spices to taste.

Halibut baked with mushrooms and tomatoes

Ingredients:

4 halibut steaks, 12 medium mushrooms, 12 cherry tomatoes, 2 bell peppers, 1 lemon, salt and coarse black pepper.

Mackerel baked with tomatoes and bell peppers

Ingredients:

2 mackerel, 3 tomatoes, 2 bell peppers, 2 carrots, 1 onion, 3 cloves of garlic, 1/2 lemon, 2 teaspoons of dried thyme, a bunch of dill or parsley, vegetable oil, salt and ground black pepper.

Crucian carp baked in sour cream

Ingredients:

4 medium crucian carp, 250 g of fat sour cream, 2 medium onions, 4 cloves of garlic, 1/2 lemon, 8 bay leaves, salt and ground black pepper to taste, a bunch of dill, parsley or cilantro.

Baked pike perch stuffed with rice and mushrooms

Ingredients:

1 large pike perch (weighing about 1.5 kg), 1/2 cup rice, 200 g mushrooms, 1 large onion, 1 lemon, 50 g butter, 1/2 bunch of parsley, 1 teaspoon ground coriander, salt and ground black pepper to taste.

Preparation:

Clean, gut and rinse the pike perch. Using a knife, make several cuts on the sides. Sprinkle the juice of half a lemon over the fish, rub with salt, pepper and ground coriander outside and inside. While the fish is marinating, boil the rice in a glass of salted water until tender. Melt the butter in a frying pan and fry the coarsely chopped onion until golden brown. Add chopped mushrooms and fry for about 10 minutes. Mix the finished rice with fried mushrooms and chopped parsley. Stuff the pike perch with filling, secure the belly with toothpicks or sew it up with kitchen thread. Place the stuffed pike perch on a large sheet of foil, greased with oil. Insert the remaining lemon slices, cut in half, into the slits. Wrap the fish in foil and bake in an oven preheated to 200 degrees for 30 to 40 minutes. Serve fish on lettuce leaves.

As you can see, fish in foil is a truly versatile dish. Using different vegetables, spices and additions, each time you will get a new dish that will delight you, your household and guests with excellent taste and health benefits. Bon appetit!

How to bake carp

1 carp;
1 onion head;
2-3 potatoes;
half a lemon;
50 g butter;
30 ml vegetable oil;
salt and ground black pepper to taste.

Cleaned and gutted fish are thoroughly washed inside and out; be sure to remove the black chaff in its interior. Cuts are made across the entire area of the carcass from the ridge to the belly. The inner and outer parts are sprinkled with salt and pepper, smeared with butter, while trying to apply it so that it gets into the cuts.

Onion rings are laid out on an oiled form, fish is placed on top, and sliced potatoes are placed on the sides. Place lemon cut into rings on the back. In this form, the fish is sent to the oven and baked for 50-60 minutes at 200 degrees. It is better to eat carp when it has cooled down a little.

How to cook fish in the oven in foil - step-by-step instructions

Step 1:

First of all, we clean the carcass, gut it, remove the gills, and dry it with paper towels. I’ll say right away that you can bake redfish, mullet, bream, and all types in general in this way.

To fight off the active smell of river fish, place the carcass in a pan with water and the juice of a whole lemon for half an hour.

Step 2:

Now rub the dorado thoroughly with spices and olive oil inside and out. If the carcasses are small, put a couple of lemon slices in the belly. If they are large, we make cuts on top.

Interesting thing from “Pate”: if you want, replace dried rosemary with fresh one - put a sprig inside each carcass, and throw it away after cooking.

Step 3:

Wrap the dorado in foil and put it in the oven. Bake fish up to half a kilogram in size for 20 minutes covered and 10 minutes with the foil unrolled. We keep large carcasses for 30 and 10 minutes, respectively. Set the temperature to 220 degrees.

Step 4:

Profit! Now let’s start preparing a delicious side dish. For example, baked sweet potato or fennel salad.

Benefits from “Pate”: It’s a good idea to sprinkle the finished dish with lemon juice again before serving.