Fish in the oven in foil: experienced housewives reveal secrets

How to prepare fish for baking

Both red and white fish can be used for baking; they need to be properly prepared for cooking. River inhabitants differ from each other in their properties and characteristics. The taste is also greatly influenced by the process of defrosting the main ingredient. Most often, housewives, before stewing or frying fish, take out the fish several hours before the start of cooking, put it in a separate container and leave it until the defrosting process is completed. But to get a more tasty and dense dish, you need to take out the fish at least a day in advance and put it in the refrigerator, and continue defrosting at room temperature the next day.

Regardless of the individual chosen, the first stage of preparation is to thoroughly wash it and remove all existing scales (if any). Then the evisceration process occurs. To do this, an incision is made along the abdomen, the seminal glands and entrails are removed. Do the same with caviar.

Further preparation depends on the selected recipe for preparation. Most often, the carcass (or small pieces) is salted and then put aside to salt for a while. Fish from the river also needs to be additionally rubbed with lemon on all sides to get rid of the smell of silt. It will disappear during baking, but the unpleasant taste may remain. Lemon juice completely eliminates this problem.

Once cooked, the aquatic creature is prepared according to the recipe. You can find a large number of them. It is possible to cook in foil, in a sleeve, on a grill, using marinade, and so on. This article will tell you how to bake fish in foil in different ways.

For baking in the oven, you can use either a baking sheet or a special heat-resistant form. The first is suitable in cases where the fish is cooked without additives and there is no risk of dropping part of the filling or side dish. Otherwise, it is better to use the form. The thickness of the foil will affect the cooking time of the dish - the thicker it is, the longer you need to keep the oven on. A common question is how many degrees to preheat the oven to. Typically the operating temperature is 180 - 200 degrees.

Pixabay.com

How to prepare fish with tomato marinade (classic recipe with photos step by step):

-1-

The dish actually consists of two parts. They can be prepared in parallel or sequentially. I suggest starting with the marinade. It is made from simple vegetables - onions, carrots and tomatoes. Moreover, in Soviet times, tomato paste, fruit drink or juice was more often used, because fish was served under marinade mainly in winter. First prepare the carrots. Wash it and cut it into thin strips. If you like the marinade to be more homogeneous, similar to gravy, then grate the carrots on a coarse grater. This way it will boil better during stewing and will be less noticeable in the finished dish.

-2-

Chop the onion into small cubes or half rings.

-3-

Fry chopped vegetables in vegetable oil. First - carrots.

-4-

When it becomes soft, add the onion. Stir. Cook over low heat until the vegetables are browned and soft.

Advice:

You can also add parsley or celery root to the fish marinade. Peel and cut it into thin strips. Place to fry at the same time as the carrots. But keep in mind that these roots have a strong aroma and specific taste. Therefore, you shouldn’t put a lot.

-5-

When the vegetables are soft, add concentrated tomato paste. You can immediately add spices, salt and sugar. Stir.

Advice:

Instead of tomato paste for the marinade, you can use canned homemade juice or tomato puree. The fish also tastes delicious with the addition of fresh tomatoes. To do this, you need to peel them and grind them in a blender or twist them through a meat grinder. If desired, press the mixture through a fine metal sieve to remove any pits. In this case, much less additional liquid will be needed.

-6-

Pour in hot water. At the same time, stir the contents of the pan to achieve uniformity of the tomato sauce. You need about 1-1.5 cups of liquid (depending on the desired thickness of the marinade). Cover with a lid. Simmer for 15-20 minutes until the vegetables are ready. If there is not enough acid in the tomato for the classic taste of fish in the marinade, add vinegar at the end of stewing. It is advisable to remove the bay leaf, as it will give the finished dish a bitter taste. You can leave the rest of the spices.

Advice:

Instead of drinking water, you can use fish broth. It will make the taste of the dish more intense. You can cook the broth from the tail, head, fins and bones of the fish, which will remain after cutting. Vegetable broth is also suitable.

-7-

The marinade is ready, it's time to fish. In principle, it can be prepared and processed while stewing vegetables in a tomato. Almost any fish is suitable for this dish. But it’s better to take a thick one so that it holds its shape well. I usually use pollock or hake. It is advisable to fillet the fish so as not to be distracted by removing the bones while eating. But if you're in a hurry, just cut the carcasses into small portions. It is better not to remove the skin. In general, it is not necessary to fry the fish before pouring the marinade. This is, of course, a classic version of heat treatment. But if you want to make the dish less caloric, boil or bake the fish.

-8-

Blot the resulting pieces with napkins and roll in flour.

-9-

Fry on both sides until golden brown. The fish should not remain raw inside, because we will not stew it anymore, we will simply pour marinade over it. There is another way to prepare this dish, in which pieces of fish are briefly stewed in tomato and vegetable sauce. You can get acquainted with it in this photo recipe. If the fish remains damp, finish baking for 5-7 minutes at 180 degrees.

-10-

Place the fried fish pieces in a deep pan. Pour sauce over each layer. After cooling completely, refrigerate the dish for 6-8 hours.

-11-

This marinated fish is traditionally served cold. When serving, you can sprinkle with fresh herbs.

Have fun!

With lemon

Lemon is a citrus fruit that is often used to cook fish in foil.

A simple and interesting recipe for fish in foil, for which you will need:

fish – 250 g;
zucchini – 60 g;
olive oil – 3 tbsp;
garlic – 3 cloves;
lemon – 0.5 pcs;
salt and spices to taste.

Number of servings – 2 pcs. Preparation time – 10 minutes. Cooking time – 35 minutes.

K/B/F/U:180/21/4/2.

Pixabay

Cooking process step by step:

Wash and cut the zucchini into slices, place on foil, grease it with oil.
Sprinkle the prepared fish with spices, place on the zucchini, pour lemon juice on top and place lemon slices.
Wrap it in foil and place it in a preheated room at 180 degrees for half an hour.
Serve to the table. Fish with lemon is a delicious dish with a pleasant acidity.

Lemon in this recipe can be replaced with orange. In this case, the fish will receive an interesting sweet aftertaste. A good option for a holiday table.

Calorie content of foods possible in the dish

Onion - kcal/100g
Garlic – 143 kcal/100g
Fresh basil – kcal/100g
Dried basil – 251 kcal/100g
Bay leaf - 313 kcal/100g
Ground black pepper – 255 kcal/100g
Parsley – kcal/100g
White wine – kcal/100g
Salt - kcal/100g
Olive oil – 913 kcal/100g
White wine vinegar - kcal/100g
Dry rosemary – 131 kcal/100g

Calorie content of foods: Parsley, Basil, Garlic, Onion, Bay leaf, Dry rosemary, White wine, White wine vinegar, Olive oil, Salt, Ground black pepper

How to marinate fish for barbecue?

The following recipe is for those who prefer to replace meat with fish at a picnic. Having learned how to properly marinate and fry the original product, you will enjoy the perfect, delicious delicacy prepared with your own hands every time. The specified number of components is enough to prepare 1 kg of fish fillet for frying.

Ingredients:

olive oil – 100 ml;
medium-sized lemons – 2 pcs.;
soy sauce – 3 tbsp. spoons;
basil, rosemary, parsley and dill - 1 bunch;
salt, ground white pepper.

Preparation

When making a marinade for fish on the grill, mix oil with lemon juice and soy sauce, adding salt and pepper to taste.
Finely chop fresh herbs, add them to the spicy mixture, and stir.
Season the fish with marinade and leave for an hour.

Marinade for fish for frying in a pan

Next, you will learn how to make the right marinade for fried fish. The basic recipe can be changed depending on what product is chosen for preparation: sea or river. Bay leaves must be added to the marinade for river fish, which removes the smell of mud. In the case of marine life, lemon juice or wine vinegar is indispensable.

Ingredients:

fish – 1 kg;
vegetable oil – 50 ml;
lemon juice – 50 ml;
ground pepper mixture – 2 pinches;
seasoning for fish - 1 tbsp. spoon;
fresh dill – ½ bunch;
coarse salt.

Preparation

Rub the prepared fish with a mixture of salt and pepper.
Mix the oil with juice and chopped dill, add seasonings to the marinade for fried fish and season the original product with the mixture 20 minutes before frying.

With onion pieces

Lemon fish is a delicious dish, but not all people love that sour taste. There is another interesting recipe in which onions play the main role.

You will need the following ingredients:

fish – 0.5 kg;
onions – 1 piece;
lemon – 0.5 pcs;
salt and spices - to taste.

Number of servings – 4 pcs. Preparation time – 10 minutes. Cooking time – 40 minutes.

K/B/F/U: 420/71/8/8.

Pixabay.com

Cooking consists of the following steps:

Cut the cooked fish into large pieces. Place on foil in a baking dish, close to each other.
Sprinkle spices on top, add onion cut into half rings.
Similarly, cut the lemon and place on the onion.
Cover the top with foil and place in an oven preheated to 160 degrees for 30 minutes.
Serve the finished dish to the table.

For an experiment, replace white onions with red ones. It is sweeter and will add a touch of piquancy to the finished dish. After a few experiments, it will become clear which onion is suitable for a particular cook.

How to cook mackerel in a hot marinade

A very interesting recipe that will delight lovers of hot appetizers. If the previous version is served cold, this one is the opposite.

For preparation you will need the following ingredients:

two medium-sized mackerel;
fifty grams of soy sauce;
olive oil;
one hundred grams of balsamic vinegar;
salt, sugar and herbs to taste.

The cooking process includes several successive steps, namely:

Cooking fish in hot marinade:

Wash the mackerel thoroughly and remove scales. Carefully remove the vertebral bone. To do this, hold the carcass with your palm, cut it from the back and remove the bone. Then you need to separate all the other bones, including the fin bones.
After the fish is cleaned, you can begin preparing the marinade. To do this, in one vessel you need to mix: vinegar, soy sauce, spices, salt, sugar and stir the resulting mass until the salt and sugar are completely dissolved. Then you need to pour in the oil and mix everything thoroughly again.
The marinade is sent to heat up, and the fish is rolled in the remaining salt. In this case, it is necessary to ensure that the marinade does not boil, but becomes hot.
At this stage, greens are added to the marinade and it is removed from the heat. The fish must already be placed in the frying pan. The marinade is quickly poured into the fish, and the entire contents of the pan are mixed, then covered with a lid and simmered for about half an hour.

That's all, in general, the fish in the hot marinade is ready to eat. When preparing this dish, you can use several secrets that will help give it a new aroma and exquisite taste.

Secrets:

the main secret is that not only mackerel is suitable for cooking; it is quite possible to cook cheaper fish;
Fish can be served not only hot, but also warm and cold;
The marinade that remains after dressing can be used as a dressing for salads and soups.

Tender dorado

Dorado is a sea crucian with a very delicate taste. Thanks to this, the fish in the oven in foil turns out tasty and juicy.

To prepare you need:

sea crucian carp – 2 carcasses;
tomatoes – 2 pcs;
onion – 1 piece;
olive oil – 3 tbsp;
salt, spices - to taste.

Freepik.com
Number of servings – 4 pcs. Preparation time – 10 minutes. Cooking time – 50 minutes.

K/B/F/U: 393/70/7/5.

Prepare as follows:

Clean the fish, gut it, wash and dry. Thoroughly sprinkle with spices and rub the carcass.
Cut the onion into half rings. Pour boiling water over the tomatoes and then quickly place them in cold water to quickly remove the skins. Then cut the vegetables into cubes.
Place the onion half rings in a frying pan and fry over high heat until transparent. Add tomatoes, reduce heat and simmer for ten minutes.
Place stewed vegetables inside the fish carcass and wrap each with foil. At the same time, set the oven to preheat to 200 degrees.
Place the fish in the oven for half an hour. After this time, take it out, pour in olive oil and return to the oven for ten minutes until a crust appears.
Serve to the table.

Dorado prepared using this recipe is much tastier than fried in a frying pan. Dorado is not a frequent visitor to fish stores, so if possible, it is worth buying as many carcasses at once as you can get.

Delicious fish marinated with carrots and onions according to classic recipes, you will swallow your tongue

Do you know how to cook delicious marinated fish? This is the dish we'll talk about today.

To make it tasty and juicy, it is important to observe some proportions and secrets. We will consider all this in our today's recipes.

Cooking fish with marinade is not difficult at all. If you follow the step-by-step description of the recipe, you will definitely get a 100% tasty dish.

Ingredients:

A kilogram of pike without head and tail;
A couple of tablespoons of apple cider vinegar;
One onion;
3 tablespoons flour;
Medium carrot;
3 tablespoons of vegetable oil;
3-5 peppercorns;
A tablespoon of granulated sugar;
One laurel;
Salt to taste;
2 tablespoons of tomato paste.

Preparation:

1. Gut the fish, remove the head, fins and tail. Cut into pieces as you would normally cut it for frying.

2. Stir a little salt into the flour. Dip the fish pieces in this mixture and fry on both sides until appetizingly browned. (I left the tail in the photo because I like to fry it and eat it just like that, but there is no need to marinate it.)

3.Peel the onion, chop it finely and fry in a small amount of vegetable oil until translucent.

5.Pour in a glass of water and add granulated sugar. Stir and simmer together for another 15 minutes, covering with a lid. Then remove from the stove, remove the bay leaf and add vinegar. Stir.

6.Place the fish in a bowl with high sides. Cover the top with roasted vegetables. Place in the refrigerator overnight. Already in the morning you can enjoy a cold snack.

Pollock in vegetable marinade with tomato paste

It is better to prepare this dish in the evening so that you can taste your creation in the morning. Everything is prepared very simply. Perhaps the most difficult thing in this matter is to fillet the fish. But you can buy ready-made pollock fillets.

Cooking fish in tomato sauce in a frying pan

The fish according to this recipe turns out very tasty and tender. This dish was prepared back in the days of the USSR and it still remains relevant. We will cook the fish, as well as the sauce, in a frying pan and then combine it together.

How to cook marinated red fish in the oven

A simple and satisfying recipe. The dish turns out not only tasty, but also very healthy. After all, the combination of fish and vegetables is especially appreciated by supporters of proper nutrition. All products are simple and affordable. You can cook it not only with red fish, but also with any other.

Cold fish marinated with lemon

This dish was prepared for a very, very long time, even by the Don Cossacks. The fish was first fried, and then covered with vegetable marinade and infused. Served cold. Nowadays, this dish is increasingly forgotten. But in vain! After all, it is very tasty and healthy. Take care of a delicious dinner the night before by marinating this fish.

– Fish under marinade from Irina Khlebnikova

I offer you a visual video recipe for delicious and juicy fish with vegetable marinade. The author of the video will tell you in detail about the recipe and the main cooking secrets. I won’t reveal all my cards!

Enjoy watching!

Fish in marinade - nostalgia from childhood. We used to cook it very often. I'm doing less and less now. But the situation needs to be corrected. After all, the dish is not only tasty, but also healthy. Can be served for the whole family or to the table of dear guests. Fish can serve as an excellent appetizer for a glass of Russian strong drink!

I wish you success! See you soon!

Juicy carp

Carp is a tasty and frequent guest on the table. It is well suited for a large feast or a simple family dinner.

The list of ingredients consists of the following products:

fish – 1 kg;
potatoes – 3 pcs;
onions – 1 piece;
carrot – 1 piece;
bell pepper – 2 pcs;
sour cream – 200 g;
salt, spices - to taste.

Number of servings – 4 pcs. Preparation time – 10 minutes. Cooking time – 1 hour.

K/B/F/U: 450/79/11/14.

Pixabay.com

Cooking procedure:

Prepare the carp for baking by removing all excess and rubbing with seasonings. Coat the carcass with sour cream on the outside and inside.
Wash the vegetables and cut into cubes or small strips.
Place foil on a baking sheet, and sequentially prepared vegetables and carp inside. Wrap the foil. Preheat the oven to 200 degrees.
Bake the fish with garnish for an hour.
When ready, remove and place on the table.

For cooking, use sour cream 20% fat, the dish will turn out more juicy. If it is less, you can add a little flour for thickness and mix the mixture thoroughly.

Recipe for Marinated Fried Fish:

Breaded the cleaned fish in flour. Mix flour for breading with salt and pepper to taste.

Fry our fish in vegetable oil and place in a bowl. If you are frying large fish, remove large bones from the pieces before pouring the marinade over them.

Prepare the marinade to pour over our fish. Boil carrots and onions in water (and don’t say “ugh!!!”, boiled onions in this marinade are very tasty!) Take enough water to cover the fish. For 2 kg of fish - approximately 1 or 1.5 marinade. So, put salt, sugar, peppers and bay leaves in water and boil the carrots and onions in it until the carrots are soft, but not boiled, the pieces should be soft, but not lose their shape. At the end of cooking, add vinegar. Now about vinegar: I have 30%, if you use 9% vinegar, then you need more; It will probably take about a glass. This means that this amount must be taken into account when measuring water for the marinade. The taste of the marinade should not be sharp, but the sourness should still be clearly felt. Again, when preparing the marinade, everyone takes into account their own taste.

Let the marinade cool and pour over our fish. It is not necessary to cool the marinade; it can be hot, but not boiling for whole fish. But if you took large fish and removed the ridges after frying, then it is better to pour almost cold marinade over the pieces so that our pieces do not lose their shape.

You can eat our fish like this! Or you can just use it with bread or a roll, or you can put it on the festive table; This fish is also good for an appetizer. Enjoy your meal!!

Royal trout with garnish

Trout is a welcome guest in many homes, but its cost does not allow this to be done on an ongoing basis. In this case, when buying trout, you should immediately prepare it according to a special recipe.

The following products will be required:

trout – 0.5 kg;
champignons – 200 g;
white rice – 200 g;
cream – 200 ml;
onion – 1 piece;
salt - to taste.

Number of servings – 4 pcs. Preparation time – 10 minutes. Cooking time – 1 hour.

K/B/F/U:225/46/2/12.

Freepik.com

Preparation procedure:

Cook the rice until half cooked. To do this, add water (ratio to water 1:2). Cook for 7 minutes.
Cut the mushrooms into cubes and fry in a frying pan until golden brown.
Pour the rice into the mushrooms, add salt and cream. Simmer for 5 minutes. Makes a delicious roasted stew that can be used with any meat.
Place the finished mixture in a baking dish and place finely chopped onion on top.
Place trout, cut into small pieces, over the vegetables, add salt. Cover with foil and place in the oven for ten minutes. In such a short time, the trout is baked until cooked. After the specified time, remove the foil from above to form a crust. Hold for another ten minutes.
Serve to the table.

If there is no cream, you can replace it with sour cream, but the former give the dish a creamy and more interesting taste. You should definitely take a photo as a keepsake and share it with your friends and acquaintances.

Cod with mustard sauce

Mustard sauce is an unusual and tasty addition to the usual cod. It will make the dish unusual, very tasty and juicy.

You need to purchase the following products:

fish – 0.5 kg;
onion – 1 piece;
vegetable oil – 3 tbsp;
mustard – 4 tbsp. It’s better to combine regular and grainy, in half;
lemon juice – 2 tsp;
soy sauce – 2 tbsp.

Number of servings – 4 pcs. Preparation time – 70 minutes. Cooking time – 80 minutes.

K/B/F/U:780/85/36/30

Pixabay.com

Step by step recipe:

Wash the fish, gut it and dry it.
In a separate container, mix mustard, soy sauce, lemon juice and vegetable oil, mix thoroughly. Add fish and mix again. Set aside and wait an hour until the marinade completely saturates the cod.
Grease a baking sheet with oil, lay out foil, and cut the onion into small rings.
Place the onion on the foil, then the fish and pour over the marinade.
Place in an oven preheated to 180 degrees for 35 minutes. After the specified time has passed, turn off the oven and leave the fish for another half hour.
Remove foil and serve.

Fish marinated “Escabeche”

The cooking method is as follows:

The washed fillet is cut into pieces.
The pieces are rolled in salted flour.
In a deep frying pan with heated oil over medium heat, fry the fish fillet and place it in a separate bowl.
For the marinade, onions and garlic are chopped and sent to the frying pan where the fish was fried.
After 7 minutes, add spices and chopped green onions.
After 3 minutes, add orange zest, capers, sugar to the onion mixture and add juice, vinegar and wine.
After boiling, the marinade is poured over the fish and left overnight in the refrigerator.
The dish can be served as a cold snack or heated in a microwave oven.

Herring carpaccio

Carpaccio is a delicious appetizer that can be made from any meat or fish. In this recipe, herring plays the main role.

You will also need the following products:

fish – 2 carcasses;
apple – 1 piece;
ren – 2 tbsp;
mayonnaise – 3 tbsp;
lemon – 0.5 pcs.

Number of servings – 12 pcs. Preparation time – 24 hours. Cooking time – 30 minutes.

K/B/F/U: 2500/202/177/26.

Pixabay.com

Cooking procedure:

Wash the fish, gut it and dry it with paper towels. Cut small strips of fillet. Take cling film and place the finished pieces of fish on it, alternating wide and narrow pieces.
Roll the fish tightly into a roll and tie the ends. Place in the refrigerator for a day.
After time has passed, take out the “candy” and grate it on a small grater. A sharp knife can be used for this process.
Place the chopped herring in a container, cover with foil and place in the freezer.
While the fish is cooling, peel the apple and remove seeds, cut into small pieces, place in a saucepan and add a small amount of water. Turn on medium heat and wait until the fruit softens, then puree it.
In a small container, mix apple, horseradish and mayonnaise, pour over lemon juice.
To serve carpaccio, use any convenient container for fish and a separate bowl for the sauce.

This dish is an ideal appetizer for various feasts and gatherings. Pairs well with weak alcoholic foamy drinks. Photos of fish carpaccio sent to friends can attract friends to visit. After eating, they will definitely demand to make the dish more often.

Pink salmon in sour cream

Pink salmon is a tasty river creature that can be prepared in huge quantities in a variety of ways. Among them, one of the most outstanding is the recipe for oven-baked fish in sour cream.

The following ingredients are required:

fish – 250 g;
sour cream – 50 g;
vegetable oil – 1 tsp;
onion – 1 piece;
salt and spices - to taste.

Number of servings – 1 pc. Preparation time – 10 minutes. Cooking time – 0.5 hours.

K/B/F/U: 251/84/56/19.

Pixabay.com

Preparation procedure:

Prepare the fish for cooking. You can cut it into strips, cubes or fillets, sprinkle with spices on top.
Cut the onion into half rings and place on top of the fish. Coat the aquatic creature with sour cream and wrap it in foil. At the same time, preheat the oven to 190 degrees.
Place the baking sheet or baking dish in the oven; the fish is baked for half an hour.
Serve to the table.

Fat sour cream will increase the juiciness of the dish, so you should give preference to it. You need to choose this ingredient correctly and spend time searching for village sour cream; it will suit you best.