River fish in the oven: 12 recipes from experienced chefs

Buffalo fish

Buffalo fish is very tasty. It is appetizing thanks to the stuffing. The amount of ingredients indicated is enough to feed 5-6 people. Total cooking time is a little over an hour. The baking process itself will take no more than 40 minutes. KBJU: 85.5 kcal/9.5g/0.9g/9.8g.

Information: Buffalo fish is a kind of hybrid between crucian carp and crucian carp. It has many names, dushman, hybrid.

What do you need:

whole carcass – 1000 grams;
onion – 40 g;
carrots – 40 grams;
potatoes – 1 kilogram;
spices, a bunch of herbs, oil.

How to bake whole fish in the oven:

clean and rinse the fish. If there is caviar, remove the film from it.

Salt, pepper and season the carcass with spices.

Tip: This recipe combines rosemary and oregano perfectly with buffalo.

Chop the onion into half rings or cubes (optional).
Grate the carrots on a coarse grater.
Add chopped dill to the vegetables and stir.
If there was caviar, then add that to the mixture.
Peeled potato tubers are cut into thick bars or quarters.
Sprinkle with spices (salt, black or white pepper) and add a small amount of oil.
Grease the mold or baking sheet.
Place stuffed fish on it in the center. Place potatoes around the buffalo.
Cook for 45 minutes in the oven at 220 degrees.

Yandex.Pictures

In Latvian

Carp is the most common fish on the shelves of fish markets and supermarkets. It can be fried or stewed, but carp is no less tasty when baked. The indicated quantity of products is designed for 5-6 persons. Baking time is half an hour, the rest will be spent preparing the products. Nutritional value: 98.6 kcal/14.8g/4.2g/0.5g.

What do you need:

carp – 1000 g;
lemon – 40 grams;
wine vinegar – 100 ml;
a bunch of dill;
spices, oil.

How to cook whole fish:

Clean the fish by removing the entrails, scales, fins, head and tail.
Rub the fish with spices, add lemon juice and vinegar.
Stuff the fish with chopped dill.
Line a baking dish with paper or foil. To prevent the fish from sticking, grease with oil.
Wrap the carcasses tightly in foil and bake in the oven at 200 degrees for half an hour.

Tip: White sauce and steamed vegetables go well with this dish.

Yandex.Pictures

In sour cream sauce

Crucian carp, although a bony fish, is very tasty due to the pleasant taste of its meat. Fish is very common in our country and there are many recipes using it. Small fish can be baked or fried whole, and large fish can be divided into portions. Crucian carp loves creamy, delicate sauces. The indicated quantity of ingredients is designed for 4 people. Cooking time is 20 minutes, the rest is for preparing the food. KBJU: 133.6 kcal/11.6g/8.9g/1.7g.

What do you need:

crucian carp – 1000 grams;
milk – 200 ml;
medium fat sour cream – 0.2 kg;
onion – 40 g;
herbs, spices.

How to do:

Wash the carcasses, clean them, cut off the head and tail.
Grease the fish with softened butter and season with spices.
Cut the onion into thin half rings, chop the greens.
Grease a baking dish with oil. Place the fish and sprinkle onions on top.
The fish is baked for 15 minutes at a temperature of 190 degrees.
Mix sour cream with milk and lightly add salt.
Pour the mixture over the fish and bake for another 20 minutes until the sauce thickens.

The fish dish is served sprinkled with chopped herbs, as in the photo.

Help: Dill goes well with river fish, and parsley goes well with sea fish.

Yandex.Pictures

With mushrooms

You can cook quickly, simply and tasty if you add an additional product to the main ingredient. In this case, the auxiliary element is mushrooms. The total baking time is a little more than half an hour, and the rest of the time will be required to prepare the products. The indicated quantity is enough to feed 5 people with lunch or dinner. Nutritional value: 114.1 kcal/18g/4.3g/1g.

What do you need:

pike perch – 1500 grams;
onion – 45 grams;
white mushrooms or champignons – 0.2 kg;
lemon juice;
melted butter – 2 tablespoons;
the same amount of vegetable oil;
herbs, spices.

How to do:

Cut the onion into half rings, chop the mushrooms into small pieces.
Heat the oil in a frying pan, fry the onions, then add the mushrooms. Salt, pepper and sprinkle with chopped herbs. This will be the filling.
Clean the fish from giblets and fins and rinse well.
Rub the carcass with spices.
Stuff the fish with mushrooms and onions, securing the belly with toothpicks or skewers.
Sprinkle with lemon juice and brush with melted butter.
Preheat the oven to 190 degrees.
Grease a baking dish with oil and place the fish on it.

Bake for 40 minutes.

Yandex.Pictures

Carp in crispy crumbs

You can put river fish on the festive table by preparing it in an original way. This is a simple recipe for cooking carp with high fat content. Vegetables will add juiciness to the fish, and crushed crackers will guarantee a crispy crust. Cooking time is one and a half to two hours, of which the baking process is 60 minutes, and the rest is spent on preparing the ingredients. KBJU: 137.4 kcal/15.7g/6g/5.2g.

What and how much is needed for the filling:

onion – 40 grams;
potatoes – 0.1 kg;
pumpkin – 50 g;
bell pepper (paprika) – 30 grams;
a couple of cloves of garlic;
sour cream – 1 large spoon;
the same amount as sour cream, vegetable (sunflower) oil;
crushed crackers – 100 grams;
spices, herbs.

For fish:

carp – 1500 grams;
sour cream – 120 ml;
garlic - one clove;
ground paprika, coriander, soy sauce.

How to do:

Clean the carp from giblets and scales and rinse.
Cut the bell pepper into strips.
Season the carcass with spices and pour soy sauce over it.
Grind garlic, coriander and smoked paprika. Rub the mixture onto the fish and leave to marinate for half an hour.
Cut the onion into half rings and the potatoes into small pieces.
Fry the onion in a frying pan and mix with the potatoes.
Add pumpkin cut into small cubes, chopped herbs and garlic to the vegetables. Salt, pepper, add one large spoon of sour cream, mix.
Stuff the fish with vegetables and fasten with twine or thread, as in the photo.
Coat the carcass with sour cream and roll in cracker crumbs.
Place the carp in a baking sleeve and tie tightly on both sides.
Preheat the oven to 180 degrees and bake for 60 minutes.

Tip: To make the crumb stick to the fish better, press it down with your hands.

The fish is served with mashed potatoes or vegetables.

Yandex.Pictures

Bream in a slow cooker

This bream recipe is quite simple. Even a novice housewife can easily prepare it.

In order to do it, you will need:

1 kg bream;
1 small lemon;
30 ml olive oil;
35 g butter.

As for spices, it is recommended to use only salt and seasonings for cooking fish.

Prepare the fish, gut it, wash it, remove the fins and head. If you prefer to leave it, then you should remove the gills.

To avoid feeling the bones, cut the carcasses on each side along the ridge. This way they will bake and will not interfere

Once cooked, the meat will be juicy with a creamy flavor from the butter. It is better to serve the dish with fried potatoes and a salad of fresh vegetables.

Silver carp with eggplants

Fish in the oven for the holiday table - silver carp, baked with eggplant and cheese. A whole carcass of silver carp weighs more than a kilogram, the main part of which is meat. Cooking time is 3 hours 40 minutes, plus half an hour to prepare the food. Nutritional value: 94.7 kcal/9.6g/4.9g/3g.

What do you need:

silver carp – 1200 grams;
eggplant – 0.2 kg;
onion – 80 grams;
carrots – 0.1 kg;
lemon;
medium fat sour cream – 100 ml;
the same amount as sour cream and cheese;
soy sauce – 100 ml;
mayonnaise – 35 grams;
butter – 80 g;
a couple of cloves of garlic, spices to taste.

How to do:

Clean the fish, remove the tail, head, fins and cut into portions.
Pour some water into a container and squeeze out the juice from the lemon. Marinate the fish pieces in this liquid for 60 minutes.
Sprinkle the dried fish with spices and pour over soy sauce.
Leave to marinate like this for 3 hours, stirring occasionally.
Cut the onion and eggplant into cubes, grate the carrots on a coarse grater.
Heat the oil in a frying pan and fry the vegetables, adding a little salt.
Grease the baking dish with oil.
Place vegetables on it in one layer.
Stuff the fish with garlic slices and place on top of the vegetables.
Mix sour cream with mayonnaise and pour over fish.
Bake the fish for 30 minutes at 190 degrees.
Sprinkle the silver carp with vegetables with cheese passed through a fine grater, and bake for another 10 minutes, until the cheese has melted and a golden brown crust has formed.

It is better to serve the dish hot.

Yandex.Pictures

Fish baked with potatoes and eggs

Ingredients

250 g pike perch fillet
2 boiled potatoes
1 tomato
2 boiled eggs
2 tbsp. l. mayonnaise
100 g hard cheese
2 tbsp. lemon juice
50 ml vegetable oil
ground black pepper to taste

Preparation

Rinse and dry the fillet, sprinkle it with lemon juice and rub with a mixture of peppers and salt. Fry the fish until golden brown. Peel the potatoes, it and the tomato and cut into slices. Grate the eggs on a coarse grater and mix with mayonnaise. Season the mixture to taste.
Grease a baking sheet with oil and place potato slices on it, pike perch fillet on them, then tomatoes. Separate the layers with grated cheese. Spread the prepared egg mixture on top and place in the oven for 10 minutes at 180°C.

Roach with mayonnaise

A simple recipe for cooking roach with mayonnaise is a lifesaver for lunch or dinner. The indicated amount of ingredients is enough to feed a family of three. Nutritional value: 176 kcal/13g/13.4g/0.8g. Cooking time: 45 minutes, including 30 minutes for baking.

What do you need:

roach – 500 grams;
60 grams of mayonnaise;
parsley, dill, spices, oil.

Algorithm of actions:

The fish is cleaned of entrails and scales.
Then it is washed and all the seeds are removed.
The prepared roach is seasoned with spices, coated with mayonnaise and sprinkled with herbs.
The baking dish is lined with foil and greased with oil.
Lay out the fish and bake for 30 minutes at 200 degrees.

Yandex.Pictures

Bream in milk filling

The milk in this recipe gives the dish tenderness and juiciness. The indicated amount of food can feed 4-5 people. Nutritional value: 92.2 kcal/14.1g/3.5g/1.2g. Total preparation time: 45 minutes, 30 of which are spent baking.

What do you need:

bream – 2000 grams;
onion – 45 g;
carrots – 1 piece;
milk – 150 grams;
spices, bay leaf, green onions.

What to do:

Clean and rinse the fish. Separate the head and tail. Cut into portions
Cut the onion into half rings, grate the carrots on a coarse grater.
Grease the baking dish with oil.
Lay out the vegetables, salt and pepper and add a bay leaf.
Place pieces of bream on top.
Pour milk over everything and bake for 30 minutes at 180 degrees.

Serve the dish with green onions cut into rings.

Yandex.Pictures

How to prepare red fish (pink salmon) pie filling

I decided to use the first part for filling the jellied pie. I just lightly salted it, put it in a heat-resistant form and baked it at 180 degrees for about 15 minutes.

Meanwhile, I chopped two medium onions

and lightly fry the onion in vegetable oil.

I took the pink salmon out of the oven, cooled it, removed the skin and pulled out the backbone.

I separated the resulting fillet into small pieces with my hands, carefully looking for and removing small bones.

Placed the fish in the pan with the onions.

Then I added salt and pepper to taste.

In a couple of minutes I prepared a very simple kefir dough for a jellied pie; you can see its recipe in this recipe. Half of the dough was poured into the mold.

I laid out the red fish filling.

And poured the rest of the dough on top.

Bake in an oven preheated to 180 degrees for about 50 minutes until golden brown.

Baking time may vary, depending on the size of the pan and the oven itself.

This is what the pie looks like in cross section.

If you haven't made jellied pies before, I highly recommend giving it a try. Since I discovered this dough recipe, I’ve been baking and can’t stop :) The pie is amazing: tasty, tender, the filling doesn’t fall out, and it’s incredibly easy and quick to prepare! To be honest, I don’t like fiddling with yeast dough, but I just fell in love with this recipe for a poured pie :) Moreover, the fillings can be very different: green onions with boiled eggs, feta cheese with herbs, stewed cabbage, etc.

With cabbage

It is very easy to cook fish along with a side dish of cabbage. Nutritional value of the dish: 81.3 kcal/8g/3.7g/3.9g. The resulting amount is enough to feed three people with lunch or dinner. Cooking time will take a little over half an hour.

What do you need:

Any river fish will do - 0.4 kg;
the same amount of white cabbage;
onion – 60 grams;
3 large spoons of tomato paste;
oil, spices.

How to do:

Finely chop the cabbage and pour hot boiled water over it for a quarter of an hour.
Clean the fish, rinse and cut into portions.
Place the steaks in a container, add salt, pepper and stir to distribute the spices evenly.
Heat oil in a frying pan and fry finely chopped onion.
Add cabbage to it, from which the water should first be drained. To prevent it from burning, you can add a couple of tablespoons of water.
Simmer until cabbage is soft. Then add tomato paste and simmer for another five minutes.
Divide the cabbage mixture into two equal parts.
Grease a baking dish with oil and add one cabbage part in a layer.
Place the fish steaks on it and cover with the second part of the cabbage.
Bake for 30 minutes at 180 degrees.

Help: Baking time is indicated if the mold is made of metal. For ceramic or glass containers, the cooking time is increased by 10 minutes.

Yandex.Pictures

River fish dishes

River fish is one of the most important products in Russian cuisine.

How to determine the freshness of fish? The surface of fresh fish is covered with a thin layer of transparent mucus, the scales are bright and shiny. If the mucus is cloudy, the scales are pale and do not shine, then the fish is not fresh.

The meat of fresh fish should be elastic, the color of the gills should be from light pink to bright red. The abdomen of fresh fish should not be swollen.

A simple and quick way to cook small river fish, in particular crucian carp: clean (take out the insides, remove the scales), roll in flour. Heat the oil in a frying pan, place the fish in it along with thinly sliced onions, lightly fry, sprinkle with salt and pepper. Spread a thin layer of sour cream, keep under the grill for 2-3 minutes, fill with sour cream completely and place in the oven for 20 minutes.

Catfish is a very large fish, its weight reaches 50 kg. However, the smaller the catfish, the tastier it is. The so-called “channel catfish” are especially good - they have very thin skin and are very good to grill.

The main advantage of catfish is the absence of scales and bones between the muscles. Therefore, there is almost no need to clean it - just lightly scrape it with a knife. Often catfish, especially large ones, smell slightly of mud. Lemon juice will help get rid of this smell: pour it over the fish 10 minutes before cooking. Another way to solve the odor problem is to remove the skin from the catfish: hang the fish on a rope (it can be threaded through the eyes or gills), make a thin cut around the head with a sharp knife, grab the cut skin with a dry cloth and pull it off with a sharp movement from top to bottom, like a stocking.

Carp is a pond fish, a relative of the carp. As a rule, there are several types of carp on sale: common carp and mirror carp - with rare round scales on the skin or no scales at all.

Carp has tender meat, but many small bones. If you are going to make minced fish, you can grind the carp meat along with the bones - they will not be felt. Another way to cook carp: cut the fish along the entire length and fry in hot oil - the bones will seem to dissolve and you will be left with a tasty fillet.

Perch is a tasty and inexpensive fish. However, there is not a lot of meat in the perch, so you need to either fry it in a lot of oil or cook it into soup.

To make it easier to remove the scales, immerse the fish in boiling water for a few seconds and then scrape off the scales with a knife.

Pike is a tasty fish, but its meat is not as tender as that of other river fish, and in addition, it often has a specific smell of mud. You can get rid of it by rubbing the fish 10-15 minutes before cooking with a slice of lemon. Pike, especially small pike, are good to fry, smoke, even make fish soup out of them. But the main pike dish, of course, is stuffed pike - a traditional Jewish dish.

Other recipes: Salmon main courses Tuna main courses Sea bream dishes Fish aspic Stuffed fish

With buckwheat

We are used to serving rice, potatoes or mashed potatoes as a side dish, but you can also have vegetables. A recipe with buckwheat under a coat of bread will win the hearts of your guests and household members. The indicated quantity of products is designed for 4 servings. Minimum time, namely 60 minutes. The time is reduced by using steamed buckwheat in bags. KBJU: 105.9 kcal/15.8g/3.8g/2.2g.

What do you need:

fish – 2000 grams;
onion – 40 g;
eggs – 2 pcs;
black bread – 2 serving pieces;
cheese – 70 g;
cream – 100 ml;
spices.

What to do:

Boil the cereal by immersing the bags in pre-boiled water.
Boil the fish and separate the flesh from the bones. You can use a fork for this.
Season the fish meat with spices.
Finely chop the onion and fry until golden brown.
Place onion on fish.
Pass the bread through a grater and place on top of the onions.
Then add the boiled cereal.
Beat cream with eggs, add salt and pepper. Pour the dish over the buckwheat.
Sprinkle with grated cheese and bake for 30 minutes at 180 degrees.

Yandex.Pictures

Bream in foil

What you need: 4 bream, 3 tomatoes, 2 carrots, 2 medium-sized onions, butter, salt.

Clean the bream from scales and gut it. Lightly fry the grated carrots and finely chopped onions in butter. Cut the tomatoes into rings. Then place a thin layer of carrots and onions on the prepared foil, then the fish, again some carrots and onions on top, add a couple of tomato rings. Wrap tightly in foil and bake for 45 minutes at 180 degrees. (In principle, this method is suitable for any river fish, but it is better to fry sea fish first.)