How to cook fish. How to cook fish in a fur coat

More often, fish is fried or baked, but boiled fish is not only tasty, but also retains more benefits.

The main thing is to prepare this dish correctly.

You can cook fish in milk, vegetable broth or a small amount of water.

How to cook fish - basic cooking principles

You can cook almost any fish, but it is better not to cook fish that is too small in this way. Boiled fish in one piece turns out to be especially tasty, as it turns out juicier and tastier.

Fillet or gutted fish are cut into portions at right angles. A transverse cut is made on the skin so that the pieces do not become deformed during the cooking process. Boil fillets and fish cut into pieces in a small amount of water. It is enough if the liquid only covers the fish.

Large fish are completely filled with cold, slightly salted water, so it will gradually warm up along with the liquid. If you are cooking smaller fish, pour hot water over it so that it cooks quickly.

Sea fish is boiled by adding bay leaves, herbs, vegetables, peppercorns and salt to the water. Onions and roots are peeled and cut into small pieces. The fish will turn out tastier and will not be so overcooked if you add lemon juice or a little vinegar to the spicy broth.

Noble varieties of fish are cooked with the addition of wine, lemon juice, fresh mushrooms, etc. During the cooking process, do not allow the broth to boil intensely. To determine the readiness of the fish, pierce it in the thickest part with a fork. It should fit freely into the meat. Do not remove boiled fish from the broth before serving, as it will dry out quickly.

Tomato or white sauce is prepared based on fish broth. Boiled fish can be served either hot or cold. Serve hot with a side dish, and cold with pickled vegetables or green salad.

You can also steam the fish. A slow cooker or steamer is ideal for this.

How long to cook fish

Fish does not require long-term heat treatment, otherwise it may become tough and lose its attractive appearance and taste.

How long to cook fish depends on the size and type:

Boil smelt for 5 minutes;

Sturgeon, cut into portions – an hour;

Mackerel and pollock – ten minutes;

Whole carp – 45 minutes, cut into pieces – half an hour;

Capelin and catfish – ten minutes;

Hake – 35 minutes;

Trout, pink salmon and pike perch – a quarter of an hour;

Salmon – half an hour;

Herring, sterlet, cod and flounder – 20 minutes;

Shuku – 25 minutes.

Now you know how long to cook the fish, and readiness can be determined by the fins. They should move freely from the carcass.

Recipe 1. How to cook fish

Ingredients

tilapia or flounder fillet;

drinking water;

ground black pepper;

vinegar or lemon;

carrot;

bulb.

Cooking method

1. Wash the fish fillet under the tap and place it in a saucepan. Fill with cold water until it completely covers the fish.

2. Add about a teaspoon of salt and a tablespoon of lemon juice. Place the pan with the fish over medium heat. The water should not boil intensely.

3. Calculate the cooking time based on the weight of the fish. Five minutes for every half kilogram is enough. Remove the fish from the broth, cut into pieces and serve with a side dish of potatoes or rice.

Recipe 2. How to steam fish with green onions

Ingredients

fish fillet – 700 g;

soy sauce – 30 ml;

green onions – 20 g;

vegetable oil – 30 ml;

ginger root – 2 cm.

Cooking method

1. Wash the fish fillet under running water, dry it with napkins and place it in a container for steaming.

2. Cut some of the green onions into feathers, three centimeters long. Peel half the ginger root and cut into thin slices. Place onion and ginger on top of fish fillet.

3. Place the container with the fish in a double boiler and cook until done.

4. Chop the remaining green onions into rings. Grind the second half of ginger root on a fine grater. Lightly fry the onion and ginger, pour soy sauce over everything and simmer for a couple more minutes.

5. Place the finished fish on a dish, add salt and pour over soy-ginger sauce. Serve with fresh vegetable salad and side dish.

Recipe 2. Pollock, steamed in a slow cooker

Ingredients

two pollock carcasses;

fresh parsley;

kitchen salt;

dill umbrellas;

seasonings for fish.

Cooking method

1. Thaw pollock completely on the bottom shelf of the refrigerator. We clean and trim the fins and tails.

2. Cut the pollock carcasses into small pieces. Place the fish in a deep bowl, season with spices and salt. Stir and leave for a while so that the fish is saturated with the aromas of the spices.

3. Pour water into the multicooker container. Place sprigs of fresh parsley and dill umbrellas at the bottom of the container for steaming. Place pieces of pollock on the greens.

4. Place the container on top of the container. We start the “steaming” program for 25 minutes. We lower the lid. We move the valve to the “closed” position. Place the finished fish on a plate and serve with mashed potatoes or boiled rice.

Recipe 3. Fish boiled in milk with onion sauce

Ingredients

half a kilogram of fish fillet;

flour – 30 g;

milk – 750 ml;

butter 60 g;

onions - four pcs.

Cooking method

1. Wash the fish fillets under the tap and dry with napkins. Place in a deep saucepan and fill with boiled milk. Boil the fish until done.

2. Peel the onions, place the whole heads on a baking sheet and bake in the oven. Grind the prepared onion through a sieve. Add butter and fried flour to the onion puree. Stir and pour in a little boiling water. Place on the fire and cook until the sauce thickens. Season it with sugar, lemon juice and salt.

3. Remove the fish from the milk, transfer it to a dish and pour onion sauce over it. Serve with boiled potatoes.

Recipe 4. Stuffed mackerel, boiled in a bag

Ingredients

three mackerel;

spices for fish;

large carrots;

bulb;

gelatin – 10 g;

processed cheese;

two boiled eggs.

Cooking method

1. Wash the mackerel and dry it with napkins. Cut off the tails, fins and heads.

2. Cut the belly and remove the entrails. We make an incision along the back, remove the spine and ribs. We check the fillet for the presence of small bones; if necessary, remove them with tweezers.

3. Peel the carrots, wash them and chop them coarsely. Grate processed cheese and peeled boiled eggs into a bowl with carrots.

4. Peel the onion and finely chop it. Add to the bowl with the rest of the ingredients. Salt and mix well.

5. Pour gelatin into the mixture of vegetables, eggs and cheese. Mix again.

6. Cut off a piece of foil. Place the prepared mackerel fillet on a board, skin side down. Salt and sprinkle with gelatin. Spread a third of the filling and roll tightly. We stuff the rest of the carcasses in the same way.

7. Place two carcasses on foil. Place the third fish on top. Press down and sprinkle with gelatin again. Wrap the stuffed mackerel tightly in foil in the form of a roll. We wrap the edges. Place the roll in a plastic bag and tie it.

8. Boil water in a saucepan. Place the roll in the bag in boiling water and cook for forty minutes. Remove, cool, transfer to a deep bowl and leave the fish under pressure in the refrigerator for three hours.

9. Remove the bag, unwrap the foil and cut the stuffed mackerel into slices. Serve with fresh vegetable salad.

It is better to salt the fish at the end of cooking.

Take so much water that it barely covers the fish. Large amounts of water worsen the taste of fish.

Do not allow it to boil violently!

Use spices sparingly so that they do not overpower the flavor of the fish.

If you are preparing a broth-based sauce, strain it several times through cheesecloth.

Knowing how to cook fish tasty and quickly, the housewife will be able to organize a hearty, complete lunch or dinner for the whole family in a matter of minutes. All that remains is to choose a suitable side dish for the resulting dish. The best recipes for fish treats are collected below.

Ingredients:

a kilo of any boneless fish;
3 large carrots;
3 onions;
3 tomatoes;
1 bunch of parsley;
half a lemon;
vegetable oil;
salt;
pepper;
ground cinnamon and ginger.

Preparation:

Fish carcasses are gutted, cleaned of all excess, washed and cut into portions along with the backbone.
Sprinkle the slices with salt and pepper on top and pour over citrus juice (half). The ingredients are mixed well and left for 20 - 25 minutes to marinate.
All vegetables are peeled and cut into medium pieces. Carrots can be chopped with a coarse grater.
The vegetable mass must be salted and fried in heated vegetable oil. Add pepper, cinnamon, ginger, simmer for 8 - 9 minutes and pour in the remaining lemon juice.
The vegetable mass is laid out in a heat-resistant form in two layers. Between them are fish pieces.

The dish is baked in a hot oven for 45 - 55 minutes. Decorated with chopped herbs.

How to deliciously cook fish in the oven

Ingredients:

300 g pink salmon fillet;
half a kilo of potatoes;
2 carrots;
2 onions;
sour cream/mayonnaise to taste;
salt;
50 ml of boiled water per pot.

Preparation:

Only fillets of pink salmon will be used. It needs to be cut into small equal cubes and salted.
Chop the potatoes into small pieces and sprinkle with salt.
Chop the remaining vegetables as desired and add salt as well.
First put the pink salmon into the pots, then the potatoes and the rest of the vegetables.
Sour cream/mayonnaise is placed on top. 2 - 3 tbsp will be enough. l. for each serving.
Products are filled with water.

To cook fish in the oven according to this recipe, juicy and tender, you need to send it to a cabinet already preheated to 190 degrees. Bake for 40 – 45 minutes.

Breaded

Ingredients:

400 g of any non-bone fish;
1 chicken egg;
half a glass of flour;
vegetable oil;
1 clove of garlic;
1 bunch of dill;
0.5 teaspoons of table salt;
1 pinch of soda;
1 pinch of fish seasoning.

Preparation:

To cook fish in batter, first of all you need to cut it into pieces of medium thickness. Frozen products should be defrosted in advance.
In a separate bowl, beat the egg with salt, seasoning and chopped dill. Add flour, add crushed garlic and repeat beating. To do this, you can use either a fork or a mixer at low speed.
Dip each fish piece in batter and fry the slices in it in vegetable oil until golden brown.

Before serving, place the finished fish on napkins to drain excess fat.

Cooking step by step in a slow cooker

Ingredients:

half a kilo of pollock fillet or other fish;
1 piece each onions and carrots;
coarse salt;
refined oil;
1/3 tbsp. medium fat sour cream;
1 full cup finely chopped green beans.

Preparation:

Cooking fish in a slow cooker is very quick and very simple. The “smart pan” will do all the main work for the cook.
But first you need to chop all the vegetables and cut the fish into medium portions.
Using the frying mode in refined oil, prepare a golden brown fry of onions and carrots.
Add sour cream to the vegetables and activate “Stew” for half an hour. If the sauce turns out too thick, you can thin it slightly with water.
Add fish and salt and after another 15 minutes of simmering, add beans.
After 17 - 20 minutes of cooking in the same mode, the dish will be completely ready.

This treat is delicious served with mashed potatoes or pasta.

How to fry fish in a frying pan

Ingredients:

800 g lemonema without head;
2 chicken eggs;
5 dessert spoons of flour;
salt, pepper mixture;
fat for frying.

Preparation:

To deliciously fry fish in a frying pan, the first thing you need to do is not completely defrost its carcasses, cut off the fins and clean the belly. Cut the remaining parts into medium portions.
Salt the fish slices, sprinkle them with a mixture of peppers and pour the chicken eggs, beaten until foamy, on top. Leave the fish like this for half an hour.
Bread the lemonmea pieces in flour and fry in your chosen fat until golden brown.

You need to cook the fish from all sides, including the sides.

Red fish baked in foil

Ingredients:

4 pieces of red fish fillet (trout, salmon, salmon);
1 lemon;
4 bay leaves;
1 sweet onion;
salt and pepper.

Preparation:

Line a rectangular baking dish with foil. Cover the bottom completely with thin onion rings. If a large form is used, the amount of vegetable specified in the recipe can be increased.
Place bay leaves on the onion, scatter the pepper and arrange thin slices of citrus, leaving a small part for making juice.
Rub each piece of red fish fillet with salt and place on the onion, skin side up.
Pour the citrus juice squeezed from the remaining lemon over the fish and wrap in foil.
Place the container in the oven, preheated to 210 degrees, for approximately 20 - 25 minutes.

Finished fish in foil is served with your favorite sauce.

Tender mackerel in the sleeve

Ingredients:

2 mackerel carcasses;
2 – 3 onions;
1.5 tsp. table salt;
1 pinch of lemon pepper;
1 bay leaf;
1 pinch of cumin.

Preparation:

Thoroughly wash the mackerel carcasses, cut off the gills, cut the belly and remove the entrails. Leave the heads and tails. Salt and pepper.
Cut the peeled onion into half rings and sprinkle with caraway seeds.
Pour all the onions into a baking sleeve and place the mackerel carcasses on top. Add laurel.
Tie the sleeve on both sides. Be sure to make several punctures on its surface to allow steam to escape during baking.

Cook the fish at 190 - 200 degrees for just under half an hour. If you want to get a golden crust on your mackerel, you need to cut the bag 10 minutes before it’s ready. You can turn on the grill function in the oven during this time.

In sour cream sauce

Ingredients:

half a kilo of hake (fillet);
2 onions;
1 full glass of medium fat sour cream;
3 – 4 garlic cloves;
salt and spices;
fat for frying.

Preparation:

Thaw the fillet. Wash it and cut it into small portions.
Add salt and spices to the fish, mix well with your hands and leave the hake fillet in this form for half an hour.
Peel the onion and chop into rings. Fry them in a frying pan with the selected fat until golden brown. Cool the onion and in a separate bowl mix it with sour cream, salt and mashed garlic.
Fry the marinated fish pieces in the remaining fat until golden brown and pour the sauce over them.
Wait for the mixture to boil and simmer the treat under the lid over low heat until most of the sauce has evaporated.

This simple recipe will allow you to cook delicious fish in just an hour.

The finished dish will go well with boiled rice, potatoes and other side dishes.

Greek cod

Ingredients:

1 – 1.5 kilos of cod;
half a kilo of onions;
fresh garlic to taste;
a pinch of ground dark basil and thyme;
salt;
lemon juice;
2 tbsp. thick tomato juice;
400 g juicy carrots;
1 tbsp. vegetable oil;
2 tbsp. l. granulated sugar;
500 ml boiled water;
½ tbsp. fish broth;
5 bay leaves.

Preparation:

Clean the fish from entrails and scales. Add salt, sprinkle with lemon juice and cook until tender.
Finely chop the onion and carrots and fry until lightly browned.
For the sauce, place tomato juice and water in a saucepan. Add all the spices, salt, sugar, bay leaves and mashed garlic there. Add ½ tbsp to it. fish broth and remaining oil. Cook the sauce until thickened.
Transfer the roasted vegetables to the saucepan and continue preparing the sauce for another 10 minutes. It should turn out sweet and sour. These are the gas stations preferred in the Mediterranean.
Separate the boiled fish from the bones and transfer to a cauldron. Pour over hot sauce.

Cook the dish for another 60 - 70 minutes in the oven at medium temperature.

How to cook fish in a fur coat

Ingredients:

6 pcs. tilapia fillet;
7 – 8 pcs. raw potato tubers;
100 g semi-hard/hard cheese;
2 raw egg whites;
5 – 6 tbsp. l. sifted high-grade flour;
salt, spices, fat for frying.

Preparation:

Rinse fish fillets thoroughly with cold running water and dry with paper towels.
In one bowl, mix flour with salt and selected spices. Of the latter, special aromatic mixtures for fish are well suited.
In another bowl, coarsely grate the potatoes, add grated cheese, egg whites and salt.
First roll the prepared tilapia fillets in flour with spices, then cover with potato batter.
Fry the resulting voluminous pieces on both sides in heated fat until browned.

Serve the treat hot with ketchup or any hot sauce.

Macrurus with vegetables in the oven

Ingredients:

half a kilo of grenadier fillet;
1 large onion;
1 pod of sweet yellow pepper;
½ tbsp. classic mayonnaise;
1 full glass of grated cheese;
table salt and ground pepper to taste;
sunflower oil.

Preparation:

Cut clean fish fillets into small pieces. Gently rub each one with a mixture of salt and ground pepper so as not to tear.
Grease a clean glass mold with a small amount of sunflower oil. Place the prepared fish slices in it.
Peel the onion and cut into thin half rings. Sprinkle them on top of the fish.
Cut off the stem of the bell pepper and cut out the core with seeds. Cut the remaining portion into thin semicircular pieces and place on top of the remaining ingredients in a baking dish.
Cover all products with a layer of classic mayonnaise. At this stage, you can use any other sauce if desired.
Place the dish in an already hot (190 - 200 degrees) oven and bake the treat for 25 minutes.
Then cover everything with grated cheese and return to the oven for another quarter of an hour.

When the cheese coating is slightly browned, you can cut the treat into portions and serve.

Fish pie casserole

Ingredients:

400 g fillet of any white fish;
800 g raw potatoes;
half a liter of milk;
100 g high fat butter;
150 g frozen green peas;
2 tbsp. l. sifted flour;
3 boiled chicken eggs;
1 dessert spoon of lime juice;
50 g grated hard cheese;
salt and pepper.

Preparation:

Preheat the oven to 170 degrees.
Place clean fish fillets in a heat-resistant form and pour in milk (leave 50 ml).
Cover the fish with foil and place in the oven for 40 minutes.
Remove fillets from milk. Do not pour out the last one. Divide the fish into small pieces with your hands.
Boil potatoes in salted water until soft. Chop the cooled eggs into small cubes.
Melt half the butter in a frying pan and fry the flour in it for 2 - 3 minutes. Gradually add the remaining milk and simmer the sauce over low heat until thickened. Add fish pieces, peas, eggs, lime juice, salt and pepper to it.
Puree the potatoes with the remaining milk and butter.
Place the mixture with fish and peas in a heat-resistant form. Spread mashed potatoes on top.
Cover everything with grated cheese.

Ingredients:

3 pollock carcasses;
3 onions;
2 carrot roots;
150 ml medium fat sour cream;
50 ml sunflower oil;
salt and pepper mixture.

Preparation:

Gut the pollock carcasses. Leave the fish without heads, tails, fins and entrails. Rinse the pollock thoroughly and cut it into portions across the ridge. The thickness of each is about 4 cm.
Season the fish with salt and pepper and leave while you prepare the rest of the ingredients.
Fry chopped onions and carrots in heated sunflower oil. The vegetables should become soft and slightly browned.
To prepare the filling, dilute sour cream with 1/3 tbsp. boiled water.
As soon as the fish fillet turns white, pour the sauce from the previous step over it.
Cover the frying pan with a lid and simmer the treat for a quarter of an hour over low heat.

Ingredients:

2 kilos of carp;
4 small chicken eggs;
200 g carrots;
50 g butter and 1 tbsp. l. vegetable;
200 g white onion;
1 tbsp. heavy cream;
2 slices of yesterday's loaf;
1 tbsp. l. with a pile of high-quality gelatin;
salt, pepper, favorite seasonings.

Preparation:

Coarsely chop the onion and carrot. Fry them in a mixture of butter and vegetable oil. The vegetables should soften.
Clean the carp. Be sure to cut off the gills and remove the eyes, cut the abdomen and clean out the insides. Remove the fillet. The skin with the head and tail should remain intact. To carefully cut carp, you need to use a sharp, thin knife.
Soak the loaf in cream, squeeze out excess liquid and pass it, along with the cut out fish fillet and fried vegetables, through a meat grinder. Salt and season the resulting minced meat with spices. Beat eggs into it and add gelatin.

Ingredients:

700 g hake or hake;
50 ml classic soy sauce;
4 dessert spoons of flour;
3 dessert spoons of lime juice;
3 g chili;
fat for frying.

Preparation:

Wash the fish carcass, dry it and cut into small portions.
Pour over lime juice and add dry or fresh chili.
Add all the soy sauce to the bowl with the fish.
Mix the products thoroughly with your hands and leave for about 1 hour.
Roll each fish piece in flour and fry in a frying pan with heated fat until golden brown.
Then pour the remaining marinade onto the fish and simmer until cooked.

Serve with your favorite side dish. Fish marinated in soy sauce is crispy on the outside and soft on the inside.

If possible, then for all the listed dishes it is worth purchasing not frozen, but chilled fish. It always turns out tastier, juicier and more tender in the finished treat. It is important not to skimp on spices so that the dish does not turn out bland. The easiest way is to buy ready-made aromatic spicy mixtures.

The recipe is basic for preparing almost any sea fish, it can be modified by adding seafood at your discretion.

A special feature of this method is the relative speed of execution of “Poisson du mer”.

Sea fish in Norman style

Ingredients for the Normandy style sea fish recipe

For 6 servings:

sea fish fillet – 1800 g;
shallots – 400 g;
carrots – 200 g;
mushrooms – 800 g;
Calvados -150 ml;
cream - 340 g;
olive oil – 50 ml;
milk – 50 ml;
butter - 160 g;
greens – 30 g;
salt and pepper to taste.

Instructions for preparing the Normandy style sea fish recipe:

Dip the cleaned fish fillet in Calvados for 10 minutes, remove and lightly pepper with white pepper and add salt. Place a “platform” of chopped shallots, carrots, and fennel sprigs on a baking sheet with high edges. Drizzle with lemon juice and olive oil.
Place the fish fillet on top, covering it with a “snow-white coat” of whipped salted cream. Pour the remaining Calvados onto the onions and carrots on the sides of the baking sheet.
The oven should be preheated to 200 degrees, the fish will be baked for 30 minutes.
While baking the fish, you can cook the mushrooms by poaching them in butter with the addition of milk. After 15 minutes, the mushrooms are ready, they should be removed into a separate bowl, lightly add the butter sauce in which they simmered. Cover with a lid and keep warm.
Remove the fillet from the baking sheet and place it on a warmed platter, leaving room for the mushroom garnish. If desired, arrange mushrooms, onions and carrots between the fillets, sprinkle with fresh parsley or fennel. It is advisable to cover the dish with a lid so that the fillet does not cool down. Serve warm, garnish with boiled potatoes or green peas.
Alternatively, rub the vegetables baked in the oven along with the fillet through a sieve and stir into the mushroom sauce. The fish juice formed in the pan can also be added to the sauce for a piquant taste.
It is served with croutons or potato croquettes if boiled potatoes are not included in the side dish.

Baked sea bass with vegetables

Having found a recipe for sea bass in the oven baked with vegetables on a card from some culinary magazine, I didn’t even expect that it would turn out so tasty! The aroma and taste of sour cream sauce with white wine, stewed vegetables and seasonings combine wonderfully with each other, merging into an exquisite symphony. The dish is worthy of a restaurant! Tender fillet with orange carrots and green peas looks appetizing and tastes amazing.

Ingredients:

6 sea bass fillets;
1 carrot;
1 large onion;
100 g green peas (fresh or frozen);
50 g butter;
100 ml sour cream;
100 ml white wine;
200 ml water (1 glass);
1 yolk;
1 tablespoon lemon juice;
1 teaspoon sea salt (or to taste);
¼ teaspoon white pepper.

Water can be replaced with broth; white pepper - ground black, butter - vegetable oil, and do not use wine. But in this case the taste will be different! It is the light aroma of wine and creamy taste that distinguishes this dish from a simple fillet with vegetables in the oven. White pepper has a more delicate taste.

Recipe for sea bass with vegetables:

Rinse the fillet, dry it with a paper towel, add salt and pepper with half the spices, and sprinkle with lemon juice.
Peel the onions and carrots, wash them, chop the onion finely, and grate the carrots on a coarse grater.
Melt half the butter in a frying pan (it’s convenient to use a cast iron pan, one that can then be put in the oven). Fry the onion in melted butter, stirring, for 2 minutes.
Then add grated carrots and peas. Fry for another minute or two.
Place the fillets in the pan with the vegetables. You can transfer it into a baking dish (solid) at this stage. Pour in 100 ml of water and 50 ml of white wine (I used old champagne that was left over from the New Year celebrations). Add pieces of remaining butter. Cover with foil.
Place in the oven and bake at 200C for 20-25 minutes.
Mix the yolk with sour cream.
In the meantime, heat the rest of the wine mixed with water in a cast iron (50 and 100 ml, respectively). Remove from heat as soon as it begins to boil, and pour into the sour cream-yolk mixture in a thin stream.
Take the frying pan out of the oven and evenly pour the sauce over the fish and vegetables with a spoon. Place in the oven for another 5 minutes, no longer covering with foil.
What aromas waft through the kitchen!.. Sea bass with vegetables is a very tasty dish, and most importantly, much more dietary and healthier than fried fish. You can serve potatoes or rice as a side dish.

Sea fish fillet with potatoes in pots

Ingredients:

500 g sea fish fillet (pollock, hake);
3-4 potatoes;
1 carrot;
1 onion;
2 salted or pickled cucumbers;
2 tablespoons of tomato paste;
1 glass of water;
30 g butter (can be replaced with vegetable oil);
Salt, black and red ground pepper.

How to cook fish in a pot with potatoes:

Finely chop the onion and fry lightly in oil.
Grate the carrots on a coarse grater and fry them with onions.
Peel the potatoes and cut into thin slices.
Thaw the fish fillet and cut into small pieces.
Now we put the ingredients in pots: carrots and onions; potato slices; diced pickles; fish fillet.
Then add a spoonful of tomato to the pots and pour in half a glass of water. Don't forget to add salt, taking into account the fact that cucumbers are pickled! It will also be delicious if you add a little black and red pepper.
Place the fish in the pots in the oven and cook for 45 minutes. Then carefully take out and put 1 tablespoon of sour cream or cream into the pots.
We also sprinkle with green onions or dill, cover the pots with lids and put them back in the oven, which you can now turn off - the dish will arrive in hot pots.
Fish and chips in pots is a great alternative to familiar recipes such as hake in foil. And if you prepare the dish without potatoes, it can be served as a gravy for various side dishes.

Tuna baked with lemon

Ingredients:

1 fresh frozen tuna;
Salt, ground pepper or a mixture of peppers - to taste;
Lemon juice from 0.5 lemon;
Vegetable oil - 0.5 tablespoon.

How to cook tuna in its own juice:

Clean and wash the fish, dry it with a napkin and place it on a sheet of baking foil greased with vegetable oil, so that the shiny side of the foil is on the outside and the matte side on the inside.
Rub the fish with spices outside and inside. I took table salt and ground black pepper. A more refined option is sea salt and a mixture of peppers.
Sprinkle tuna with lemon juice and wrap in foil.
Place on a baking sheet or in a mold, pour a little water on the bottom, and bake in the oven at 180C for 40-50 minutes, depending on the size of the fish.
Serve baked tuna with a side dish of boiled rice, fresh or baked vegetables, salad or potatoes.

Baked pink salmon in a sleeve with potatoes

Ingredients:

Fresh frozen pink salmon – 1 piece;
Potatoes – 8-10 pieces;
Carrots – 1-2 pieces;
Onion – 1 piece;
Salt, ground black pepper to your taste, lemon juice - optional.

How to cook pink salmon in the sleeve:

Lightly scrape the fish - pink salmon usually have few scales - and rinse under the tap. Rub it with salt and put it in the sleeve - cut off enough of the sleeve so that there are 20 centimeters of free ends left at the edges. This is necessary so that later you can tie the sleeve.
Peel and wash the vegetables. Cut the potatoes into slices, as if for a roast; carrots - in circles, and some can be coarsely grated; cut the onion into half rings.
Mix everything, salt and pepper.
Place the vegetable mixture in the sleeve, around the pink salmon, and tie the ends of the sleeve tightly, releasing the air from it.
Place the sleeve on a baking sheet or in a mold and put it in the oven.
Bake pink salmon with potatoes for an hour at 200C.
Serve warm, immediately after cooking. By the way, food in the sleeve retains heat for a long time - very convenient if you prepare a dish before the whole family gathers at the table.

Baked pink salmon with potatoes is not the only option for cooking red fish in the oven. A nice saleswoman in a fish store told me that pink salmon can be baked in foil or on a baking sheet, with cheese or lemon... So let's experiment - cook with fire! And I will definitely share all the new recipes for the oven with you. So come on in!

Do you have a whole sturgeon and you don’t know what to do with it? Then I offer a very simple recipe for stuffed sturgeon. Stuffed sturgeon is a spectacular dish for your holiday table!

White fish in an envelope with capers

White fish in an envelope is a gourmet dish, but easy to prepare. The recipe was taken from a magazine about gourmet cuisine, so rest assured, it turns out very tasty!

Red fish baked in foil

Red fish baked in foil is an ideal dish in terms of simplicity, speed of preparation and deliciousness of the result. Just half an hour - and a festive lunch or dinner is on your plate.

Salmon with avocado sauce

Salmon with avocado sauce is a delicious, but very light dietary dish. Salmon prepared in this way is low-fat, but very filling.

Tuna tartare

Are you planning to organize a grand cocktail party? Or do you want to surprise your lover? Tuna tartare appetizer is what you need. Tuna tartare recipe with photos - for your attention!

Dorada with anchovy sauce

The meat of this fish is perfectly complemented by a spicy anchovy sauce. Get a taste of haute cuisine - try cooking sea bream with anchovy sauce at home, by yourself. Everything will work out!

Herring with garnish

Recipe for salted herring with a side dish of boiled potatoes, carrots, beets, green peas, onions, boiled eggs, cucumbers and herbs.

Kulebyaka

Traditional Russian food. In this recipe, Kulebyak is a closed pie with a heavy fish filling.

Baked salmon with garlic and mustard

The delicacy dish can be prepared in 30 minutes. One of these is baked salmon with garlic and mustard. Very simple preparation, but the result is worthy of a good restaurant.

Pink salmon in foil

Another great way to cook pink salmon is pink salmon in foil. The cooking method is very simple and quick, but the fish turns out simply excellent.

Salmon pockets

Salmon pockets are simply a magnificent holiday dish that can become a worthy decoration for any table. They prepare a lot, but the result is beyond words! :)

Steamed fish with herbs

Steamed fish with herbs is a quick and easy to prepare, but very healthy and tasty dish. Requires a steamer.

Pollock in the oven

Pollock baked in the oven turns out very tender and tasty. Pollock is an excellent dietary dish and a way to diversify the diet of those who are dieting or fasting.

Salmon fillet with steamed olives

Salmon fillet with steamed olives is a delicious, tender and, most importantly, healthy dish. The fish turns out incredibly tasty and simply melts in your mouth.

Steamed fish

Basic recipe for steamed fish fillet or fish steak. You can cook almost any steamed fish in a similar way - except that the cooking time will be different.

Steamed tilapia

The recipe for steamed tilapia is for your attention. Tilapia has gained popularity due to the delicate flavor of its white meat, which is high in protein but low in fat. Tasty and healthy.

Steamed fish in a slow cooker

I invite you to see that healthy things can be tasty. Steamed fish in a slow cooker is a very light, tasty and incredibly healthy dish. Read the recipe!

Cod in Polish

A very interesting recipe for cooking cod - with eggs, butter and herbs. Try it and see for yourself - I’m sure you’ll like this simple Polish cod recipe! ;)

Pike in sour cream

Tasty, tender, with a creamy taste of sour cream... Not pike, but lovely. This simple recipe for pike in sour cream will prove that pike meat is not dry at all, you just need to know how to cook it correctly.

Stewed capelin

Stewed capelin - what could be more wonderful for lovers of this delicious fish? This dish is easy and quick to prepare. Let's get to the recipe without further ado ;)

Fried herring with dill and mustard

A recipe for fried herring with dill - for all lovers of fish dishes. This dish is one of the classic dishes of Dutch traditional cuisine.

Capelin in batter

Do you want something like this, but you just don’t know what? Then I suggest a signature dish of coastal Odessa cafes - capelin in batter. I promise it will be delicious! Men will especially like capelin in batter;)

Fried tench

Many of us have never tried such delicious fish as tench. It is very easy to prepare and a real pleasure to eat. So, I’m telling you how to cook fried tench. Cook and savor!

Baked sea bass

Baked sea bass is a delicious dish that not only has excellent taste, but also a very attractive appearance. The aroma delights and inspires. The dish flies apart in a moment. Try it!

Stewed pollock

Stewed pollock according to this step-by-step recipe is prepared quickly and easily. To prepare the dish, we use a minimum of ingredients, but the taste of the dish is still rich and interesting.

Pike perch soup

Pike perch soup is a delight for the soul and stomach! This recipe was brought back from a trip to Finland. I advise you to prepare it - pike perch soup turns out very tasty, satisfying and nutritious.

Salad with tuna and cucumber

Light, low-calorie, delicious salad. Greens and cucumbers smell like spring, and the absence of heavy mayonnaise has a positive effect on your figure. So let's cook, eat and get ready for summer.

Dorada in Provençal

The cuisine of Provence is closely related to fish. It was from there that this recipe for Provençal sea bream came to us. The fish turns out very aromatic and tasty, and it is easy to prepare. Try it and you won't regret it.

Dorada in Moroccan

Moroccan-style dorada is very easy to prepare and has a very pleasant delicate taste. Perfect for small friendly gatherings with a glass of beer.

Pink salmon in sour cream

Pink salmon in sour cream is a good dish that both adults and children love. The taste of the dish is rich due to the presence of a cheese crust, and the pink salmon itself, baked in sour cream, comes out tender and juicy.

Salmon carpaccio

Salmon carpaccio is a very tasty cold appetizer from the category of delicacies. The beauty of this dish lies in the combination of arugula and thinly sliced salmon fillet. By the way, it cooks very quickly.

Pink salmon in the sleeve

Today I offer you a minimalist recipe for pink salmon cooked in the sleeve. Pink salmon in the sleeve is low in calories, but rich in nutrients. A good weekday lunch or dinner.

Pollock in batter

Pollock in batter is a great appetizer that will be in demand at any holiday table. Good for buffets. However, it can also be served as a hot dish with a side dish.

Pink salmon in batter

Pink salmon in batter is a very simple dish. Its preparation requires a minimum of ingredients, but the fish turns out excellent! I offer my step-by-step recipe for pink salmon in batter with photos.

Sea bass in the oven

Sea bass in the oven according to this recipe turns out very tasty and incredibly beautiful. We will cook the perch in the oven along with vegetables. So, a step-by-step recipe for perch with photos.

Pollock with vegetables

I present to you a very beautiful and luxurious dish - pollock with vegetables. A step-by-step recipe with photos will tell you how to quickly and easily turn an ordinary dish into a real culinary masterpiece.

Baked pollock

Baked pollock is prepared simply, quickly and easily, and the resulting dish is tasty and satisfying. Here is a step-by-step recipe for baked pollock with photos, according to which anyone can prepare the dish!

Fish with rice in a slow cooker

A tasty, healthy, dietary dish for the whole family - from grandmothers to kids. Tender fish and fluffy rice. A multicooker will make the cooking process easier and free up time for yourself. Forward!

Escabeche from dorado

Escabeche is a fish dish marinated with vegetables. The simplest fish, aged under this marinade, acquires an exquisite taste. I advise you to use this recipe.

Pink salmon cutlets

An excellent recipe that is worth taking into account is pink salmon cutlets. This recipe with photos will tell you how to cook tender, juicy, satisfying and very tasty fish cutlets.

Mackerel in the sleeve

Today I will tell you how to make mackerel in the sleeve. A very healthy and tender dish. This recipe will be very useful for those who count calories and care about their health.

Mackerel roll

A very tasty appetizer - mackerel roll. Many people find mackerel too fatty and smelly, but fish prepared according to this recipe will appeal to even picky eaters and gourmets.

Bream with mushrooms

Bream is one of my favorite fish. And bream with mushrooms cooked in the oven is just the ultimate dream. The fish fillet always turns out soft, and the mushrooms add a unique flavor.

Grilled mackerel

Grilled mackerel is a tender, tasty and low-calorie dish that is easy to prepare. You can cook both in a home oven and outdoors. The dish will not leave anyone indifferent! ;)

Smelt in the oven

There are a huge number of recipes for cooking smelt. Most often it is fried or pickled. Have you tried cooking smelt in the oven? No? I recommend! It turns out to be a tasty and very quick dish.

Fried smelt

Smelt is a small, beautiful and very tasty fish. I would like to present to your attention a simple recipe for making fried smelt. The fish turns out tender, although with a crispy crust.

Crucian fish soup

Crucian fish soup is one of my favorite dishes. Ukha from this simple and accessible fish turns out to be very good, especially if you cook it correctly. I am sharing a recipe for a good crucian fish soup.