Pollock in the oven is a simple and inexpensive fish recipe. Although many do not consider pollock the best representative of fish, it is a fairly healthy and nutritious product. If you wish, you can bake a real delicacy from this inexpensive but tasty fish. The main thing to remember...

The recipe for carp baked in the oven can be very original. This time we bring to your attention fish baked in egg-flour breading and stuffed with sauerkraut. In general, carp is identical in nutritional value to meat. But it is absorbed by the body significantly...

Stuffed carp baked in the oven is a festive table dish. It so happened that it is customary to make it exclusively on occasion, because baking this delicious treat is a long, difficult and troublesome task. Usually the main difficulty of a recipe is...

Pink salmon fillet in the oven, according to our recipe, turns into a tasty and delicious dish. In general, this fish got its name from a kind of “hump” protruding on the spine near the head. Despite its unattractive posture, this delicious variety of fish is also called “pink...

Salmon steaks baked in the oven are ideal for a romantic dinner for two. This fish is delicious, loaded with nutritious protein, and takes only 15 minutes to cook! Pieces of fish soaked in soy sauce and honey, sprinkled with spices and sesame seeds, turn out very...

How to cook carp in the oven? Baked carp is a delicious fish dish suitable for a family home dinner. The common carp is a large freshwater fish that resembles a carp. The meat of carp is juicy, dense, and there are not many bones, so it is perfect for baking...

The recipe for trout baked in the oven with mushroom sauce is a real delicacy. This fish belongs to the salmon family, and is often called pure or noble because it lives exclusively in clean waters. Trout meat is not only tender, soft and tasty, but also environmentally friendly...

Salmon shish kebab, grilled in the oven, is a tasty, delicious and easy-to-prepare dish. This is an ideal option for treating guests: even if you are not a master of culinary delights, you will get an unusual and tasty dish - salmon kebab. In order to give...

Capelin baked in the oven is the most inexpensive and delicious fish. Dishes prepared from it have a good taste and aroma, and the minimum amount of money and time is spent on preparation. We recommend the easiest and fastest way to prepare a capelin dish, for which...

Bream baked in the oven turns out to be very tender and not as bony as fried in a frying pan, due to the fact that when soaked in the marinade and baking, the fish bones soften. Large fish weighing 1 kg or more are most suitable for baking in the oven. High content...

The recipe for pink salmon baked in the oven is quite simple. You will need fish fillets, vegetables, cheese and seasonings of your choice. You also need a cooking sleeve to prepare this dish. The fact is that pink salmon itself is a fairly dry fish and it is very easy to spoil it in the process...

Red fish baked in the oven is a real delicacy. This dish is perfect for those who welcome healthy and tasty food to their table. Fish is generally lower in calories and more easily digestible than meat, and in terms of the content of amino acids and healthy protein, seafood...

Oven-baked carp, the recipe for which you see below, is a delicious dish of fish, rice and vegetables. The highlight of this dish is that it combines several components at once. These three-in-one recipes include a side dish (for example, porridge, pasta or potatoes), meat...

Fish dishes have a special place in the cuisines of almost all countries. Fish is an inexhaustible source of benefits for our body, not to mention its taste. But in order for the fish to please us with its taste, it is very important to cook it correctly.

The oven is an indispensable assistant in the kitchen; it allows us to save time on cooking and preserve the benefits of food. Properly cooked fish in the oven retains a maximum of nutrients, vitamins, and microelements. A saucepan, a frying pan, a double boiler - all of this can easily be replaced by an oven if you use some tricks when cooking.

We are pleased to present you with several simple, but very appetizing and healthy recipes for fish dishes cooked in the oven.

What do you need to know before you start cooking fish?

To ensure that fish dishes bring only pleasure, use useful tips that will help you avoid making mistakes when purchasing and storing basic products.

1. When purchasing fresh fish, pay attention to its appearance. The scales should be smooth, shiny, evenly slippery from natural mucus.
2. The swollen belly of the fish indicates that the product is no longer fresh. Dull, rumpled-looking eyes can indicate the same thing.
3. Only a fishy smell should emanate from the fish, without any foreign impurities, especially chemical ones. If there is something about the smell that confuses you, for example, it is too strong and unpleasant, it is better to refuse the purchase.
4. When purchasing fresh frozen fish, choose whole carcasses, including the head. This way you can protect yourself from purchasing a low-quality product, and you can cook fish soup or aspic from the heads.
5. If you bought live fish, then when gutting it, thoroughly rinse the carcass under. Remains of digested food, entrails and gall bladder will ruin the entire dish.

Please note: if there is a fisherman in your family, then you probably know how to properly clean fish. The main thing is to completely get rid of the scales, because large, hard scales can spoil the impression of the dish.

Now let’s discuss what we need in preparation:

• fish (any, depending on the recipe);
• salt;
• carrot;
• ground pepper, black or red;
• salt;
• greens - onions, dill, parsley, cilantro, etc.;
• oven;
• baking tray;
• foil or culinary sleeve made of heat-resistant polyethylene.

All this should be on hand, and the availability of other ingredients depends on the conditions of the recipe.

Pink salmon stuffed with vegetables, baked in foil

For this dish you will need:

• pink salmon carcass with head – 1 piece;
• onion – 1 pc.;
• butter – 50 gr.;
• medium-sized carrots – 1 pc.;
• lemon – 1 pc.;
• salt, pepper, herbs to taste.

Tip: when preparing fish dishes in which you need to use lemon, give preference to fruits with thin skin.

1. Clean and rinse the fish thoroughly, pat it with a napkin to remove excess moisture. Grate the carrots on a coarse grater and cut the onion into half rings. Sauté vegetables in a frying pan in vegetable oil.
2. Prepare a mixture of salt and pepper, rub the pink salmon carcass with it inside and out. Stuff the pink salmon belly with sautéed vegetables, add pieces and a few slices of lemon. Place remaining lemon slices on top. Carefully wrap the fish in foil and seal the edges tightly.
3. Preheat the oven to 180 degrees and place the fish in it on a baking sheet for about half an hour. If you want the pink salmon to be golden brown, 5 minutes before it’s done, unwrap the foil and return the pan to the oven.

Pink salmon is ready! All you have to do is remove it from the foil, place it on a plate or tray and decorate with herbs.

Master class on cooking pink salmon in photographs

Make sure pink salmon is fresh Gut and wash the fish thoroughly Chop the onion Grate the carrots sauté vegetables in oil Mix salt, pepper, seasonings, rub the fish with the mixture and stuff it with vegetables Wrap pink salmon in foil and place in preheated oven

Crucian carp in sour cream – a classic of the genre!

Cover the baking sheet with foil or parchment paper and grease with vegetable oil. Place the crucian carp, having previously greased them with a small amount of salt and spices from the inside, or stuffed them with sautéed vegetables. Pour in a mixture of sour cream and seasonings.

The oven should be preheated to 180 degrees. Before placing the pan there, keep the fish in the sour cream marinade for about 10-15 minutes. Bake for about an hour. After this, leave the crucian carp to “languish”: while the oven is turned off and cools, the dish will be completely cooked, but will not cool down; half an hour is enough.

Remove the baking sheet from the oven, place the crucian carp on a plate and sprinkle with herbs.

Fish fillet baked with potatoes in milk sauce

This dish can diversify the everyday menu and decorate the holiday table. It is very easy to prepare and will not require any special expenses from you.

To prepare you will need the following ingredients:

• fillet of any fish, boned – 800 g;
• potatoes – 10 pcs.;
• onion – 2 pcs;
• low-fat sour cream (10%) – 250 ml;
• milk – 300 ml;
• hard cheese – 100 g;
• flour – 2 tbsp;
• salt, pepper, ketchup - to taste.

Finely chop or grate the onion. Saute in vegetable oil with added flour and keep on low heat for a couple more minutes. Add ketchup and sour cream, mix thoroughly until smooth, and simmer. Pour in the milk and cook, stirring, for another 5 minutes. Season with salt and pepper.

Cut the potatoes boiled until half cooked into slices and place them on the bottom of a mold or baking sheet. Place pieces of fish fillet on top and pour the prepared sauce over it. Preheat the oven to 220 degrees, cook the dish for 40 minutes. Remove the pan from the oven, sprinkle the fillet with grated cheese and return for another 5-10 minutes until a golden brown crust forms.

Tip: You can use cauliflower or broccoli instead of potatoes.

Sprats at home

Well, how can you not love sprats, which have long been an integral part of our lives? It turns out that you don’t have to buy them in the store at all. Sprats, no different from the Baltic ones we love, can be made independently from sprat, sprat, herring, bleak and other small fish.

So, you will need:

• fish – 1 kg;
• vegetable oil – 200 g;
• strongly brewed black tea – 200 g (filtered, without tea leaves);
• salt – 1 tbsp;
• sugar – 1 tsp;
• pepper - to taste;
• bay leaf – 5-7 pcs.

Rinse the fish thoroughly and remove heads and entrails. Place a bay leaf on the bottom of the mold or baking sheet. Place the fish evenly, sprinkle with salt, sugar, pepper, pour in oil and cold.

Preheat the oven to 170 degrees. Place the pan in the oven and cook for 2 hours. During this time, excess water will evaporate, and the oil and tea leaves will completely saturate each fish. When the dish is ready, the liquid level in the pan should decrease by 2/3.

Remove the fish from the oven and let it cool. Parsley and dill, as well as green onions, will be a great addition to this dish!

Fish cutlets baked in the oven

Fish cutlets are much healthier and easier for digestion than meat cutlets, and they can become a real decoration for any table. Fish fillet cutlets are very easy to prepare, you can experiment with the ingredients and in any case get a great dish that your family and guests will love.

Traditionally, large fish is used for minced meat. The easiest option, especially if you like fishing, is a large pike.

It’s not very good for frying or baking, but it’s just right for minced meatballs! Pike meat has the necessary rigidity and does not crumble when ground.

• For the cutlets you will need:
• fish fillet, boned – 500 g;
• lard – 150 g;
• semolina – 4 tbsp;
• chicken egg – 1 piece;
• medium-sized carrots – 1 piece;
• large onion – 1 piece;
• garlic – 2 cloves;
• mayonnaise – 50 g;

salt, pepper, seasonings - to taste.

If you are looking for how to deliciously cook fish in the oven, then pay attention to useful tips that will help the dish develop. Fish dishes should be included in a person’s diet and diet in order to supply him with healthy omega acids. A delicious fish dish is easy and correct to prepare if you know the recipes that guarantee results.

What kind of fish is best to bake in the oven?

Housewives at home bake fish in the oven, for which they choose varieties with a high fat content. This condition is necessary to prepare a fragrant and juicy dish, not dry and healthy. For baking, it is better to use sea species - salmon, salmon, tilapia, butterfish, blue whiting, but river species - carp, carp, bream - will also work well.

Dry small rock can be tasty if flavored with butter or olive oil. The choice of fish variety depends only on the desires and capabilities of the housewife, because any variety is suitable for baking - even a particularly large species will turn out tasty if you cut it into steaks and marinate it properly. If you choose pike with many small bones, you can keep it longer so that the bones soften. These are the secrets of how to properly cook fish in the oven.

How to deliciously bake fish in the oven

If you want to learn how to properly prepare a delicious, delicious dish, it is important to consider at what temperature to bake fish in the oven. This can be done at 180 degrees, baking the product in foil or a pot. It is also important to consider how to properly cook fish in the oven - the pieces are wrapped in foil and cooked for up to 10 minutes if they are thin, and up to 20 minutes if the pieces are thicker than 2.5 cm. A whole carcass can be properly cooked in 25-30 minutes by wrapping it in foil to avoid unpleasant odors.

The foil wrap also helps distribute the heat evenly, preventing the dish from burning. In parallel with baking the main dish, you can also prepare a side dish - vegetables, cereals. By concentrating the temperature inside the foil wrapper, the product cooks quickly, retaining all the flavors. For spices you should use salt, pepper, lemon juice, and for a piquant taste you can try adding coriander, ginger, and nutmeg.

How to cook fish with lemon and mustard in foil

To make a delicious dietary recipe for cod with lemon and mustard, suitable for baking with a foil wrapper, you will need:

• cod or pollock – 800 g;
• lemon – 1 pc.;
• salt, pepper, mustard;
• onion – 1 pc.;
• carrots – 1 pc.;
• parsley – 1 bunch;
• butter – 100 g.

Steps on how to bake fish in foil in the oven:

1. Wash the cod, cut off the head if there is one, squeeze lemon juice on top.
2. Rub the inside of the carcass with salt and pepper, coat the top with mustard.
3. Chop onion, carrots and fry parsley.
4. Coat the foil with butter, lay out the cod, previously stuffed with half of the vegetables, pour the other half on top, and close by joining the ends.
5. Preheat the oven, place the cod with the remaining butter on top.
6. Bake for 20 minutes, open to brown, leave for 10 minutes.
7. A great side dish would be boiled or fried potatoes, salad, and mushrooms.

Recipe for cooking fish in the oven with potatoes without foil

If there are no foil materials in the house, then the fish dish can still be prepared correctly to obtain taste, aroma and juice. What you will need for the recipe with high-calorie potatoes:

• pike perch – 0.5 kg;
• potatoes – 1 kg;
• salt, pepper, basil, herbs;
• flour – 2 tbsp;
• vegetable oil.

Step-by-step recipe for cooking fish in the oven with potatoes without foil:

1. Clean the pike perch, wash it, fillet it tenderly, add salt and pepper.
2. Peel the potatoes, cut into slices, sprinkle with pepper, salt, basil, pour over oil, fry a little.
3. Roll pike perch in flour and fry a little.
4. Place 2 layers of potatoes on a baking sheet, place pike perch between them, bake for 40 minutes.
5. Readiness is determined by frying the potatoes, and when the product is cooked, you can sprinkle it with herbs and serve with salted tomatoes and sauerkraut.

Baked fish with cream in pots

Not only foil or casserole dishes help to prepare fish dishes correctly - they also turn out well using pots. For a recipe for baked fish fillet with cream this way you will need:

• fish fillet with white dense flesh – 300 g;
• onion – 1 small onion;
• cheese – 150 g;
• high fat cream – 100 g;
• water – 1/4 cup;
• salt, pepper, garlic.

How to properly cook baked fish in the oven:

1. Cut the fillet into medium pieces, the onion into half rings.
2. Grate the cheese, prepare the cream.
3. Take a pot, put some onion and cream on the bottom, put the fillet, add spices, put the onion, cream, and some cheese again.
4. Repeat until the pot is completely filled, add the remaining cheese, salt, and add grated garlic.
5. Heat the oven and leave for half an hour.
6. Serve the baked dish directly in the pot, garnished with herbs.

Red fish with vegetables in the oven

Healthy red fish meat will be incredibly soft and juicy if baked with vegetables. To prepare you will need:

• salmon, pink salmon, chum salmon or salmon – 1 kg;
• carrots – 1 pc.;
• onion – 1 pc.;
• cheese – 100 g;
• salt, black pepper, seasonings.

How to properly cook red fish in the oven:

1. Clean raw salmon from gills, scales and tail, cut off the head, rinse, cut into steak pieces, add salt and spices.
2. Cut the carrots and onions into large strips, simmer in a frying pan until fully cooked - first fry in oil, add a little water, simmer.
3. For salmon, make portioned boats out of foil, put vegetables and steaks there. If desired, you can grease with mayonnaise or marinate fish steaks in advance in lemon juice with bay leaf, and soy sauce.
4. Sprinkle with cheese and bake for half an hour until golden brown and crispy.
5. Serve with lemon juice or ketchup and sprinkle with white pepper.

Video recipes: how to cook whole fish in the oven

Fish in the oven is tasty and healthy! I bring to your attention three delicious recipes for cooking fish and some tips that you should consider when cooking fish in the oven.

Recipe 1: Fish baked in foil

Foil is a great invention of mankind. Foil does not oxidize, it is compact, lightweight, retains nutrients in the product, and provides an unsurpassed aroma to the fish dish without any additional intervention.

Ingredients:

pink salmon - 1 pc. ; lemon - 1 pc. ; large head of onion; carrots – 1 pc.; 50 gr. oil drain; any greens of your choice for decoration.

Cooking method:
1. Clean and rinse the fish. Cut the onion into half rings. Grate the peeled carrots on a grater (preferably a coarse one). Cut the lemon, like the onion, into half-ring-shaped slices.

2. Next, add salt and pepper to the onions and carrots and fry them in vegetable oil. First the onion is fried, then the carrots are added.

3. The fish should also be coated with salt and pepper outside and inside, filled with fried vegetables, add 2-3 slices of lemon and butter cut into pieces.

4. If there are any vegetables left, they need to be placed on a prepared sheet of foil, and the stuffed fish and a couple of lemon slices (on top of the fish) should be placed on top.
Wrap the fish well in foil, sealing the edges well (if one sheet is not enough, take another), place on a baking sheet and bake for an hour at 180 degrees.
Carefully remove the finished fish from the foil, place it on a large oblong dish and garnish with herbs.

Recipe 2: Fish and chips in the oven

For this recipe we take fish fillet, which we bake with potatoes in a delicate milk sauce. This delicious dish is perfect for a family lunch.

According to the principle of the recipe, potatoes can be replaced with other vegetables (for example, cauliflower) or fish can be baked separately.

Ingredients:
medium-fat fish fillet - 800 gr., 10 medium potatoes, 2 onions, ten percent fat sour cream - 250 gr., 300 ml milk, grated cheese - 100 gr., 2 tbsp. l. premium flour, ketchup, salt, pepper as desired and to taste.

Cooking method:
1. Boil the potatoes, but they should remain slightly undercooked, cool. Grate the onion on a medium grater and lightly fry it. oil, then add flour to the pan with the onions, mix everything, keep on the stove for a couple more minutes.

2. Then add sour cream and ketchup to the onion with flour (2 tablespoons of ketchup is enough) and simmer, stirring, for another 2 minutes.
Next, pour in the milk, stir and boil again for a couple of minutes. Salt and pepper the resulting sauce.

3. Cut the potatoes into round pieces, grease a baking sheet with oil, line the bottom with potatoes, and place pieces of fish on top.
Pour the prepared sauce over the potatoes and fish and place in a preheated oven (up to 220 degrees). Bake for 40 minutes. without cover.
Ten minutes before cooking, sprinkle the dish with grated cheese.
The finished fish will be covered on top with a beautiful, appetizing crust, and inside it will be soaked in milk sauce.

Recipe 3: Fish with vegetables in the oven

Fish is a very healthy product, vegetables are also valuable. They ideally complement and enhance each other's beneficial properties.

Ingredients:

sea ​​fish – 2 pcs., white cabbage – 1, 2 carrots, 2 onions, bell pepper – 1 pc., tomato (tomato paste), mushrooms, spices of your choice (for fish), mayonnaise, half a lemon, processed cheese – 2 pcs., greens.

Cooking method:
1. Shred cabbage, carrots, onions and peppers; put everything in a frying pan. When the cabbage is soft, add grated tomatoes or paste.

2. Cut the fish into pieces, salt them, coat them with mayonnaise and spices.

3. Grease a baking sheet with oil/fat, lay out a layer of half the frying, then the fish, sprinkle it with lemon juice, and place the remaining frying on top. We make a mesh of mayonnaise and put it in the oven until ready. 15 minutes before cooking, sprinkle the future dish with grated cheese.


BONUS:
For this dish" Carp in sour cream sauce » needed: CARP (carp), sour cream, garlic

Clean the fish and set aside for now.

Cooking sour cream sauce: sour cream + more garlic + salt = mix.

We take a sheet of foil... grease it with oil... place our fish... and pour the sauce on the inside. Don’t skimp on the sauce, this means that there should be a lot of sour cream. (For 1 kg of fish I take a 250 g bag/jar of sour cream and a head of medium garlic.)

Now close the foil, leaving a small hole, and into the preheated oven. Bakes quickly.

If the fish is large, you need to cut it and wrap it in pieces in foil. Once cooked, serve directly in foil.

And if you didn’t finish the fish in one sitting, because... This dish is hearty, and if you put it in the refrigerator, the sauce will turn into jellied meat...mmmmmmmm!!! Here it turns out like this... when hot, the fish is very filling... when cold, you just savor it and enjoy it! 🙂 Author - I, Margarita

Baked fish in the oven is not only a healthy dish, but also extremely tasty. In addition, the fish cooks quite quickly. In terms of protein and nutrient content, sea and river inhabitants can easily compete with the best varieties of meat. For example, pike perch is superior in nutritional value to chicken, and carp is superior to beef.

The process of baking fish in the oven is as follows: the fish or its components are placed in a dish greased with a small amount of fat and placed in an oven preheated to 230-280 degrees. If you are wondering what kind of fish to bake in the oven, remember that the following types of fish are especially tasty when baked: trout, wolffish, crucian carp, carp, cod, notothenia, halibut, grenadier, bluefish, merrow, sardine, sole, butterfish ), sea bass, mackerel.

You can bake fish with vegetables, especially potatoes, rice, cheese, milk, mushrooms, in foil using seasonings, mayonnaise, sour cream, flour, and so on.

BAKED FISH WITH SWEET CAPITUM PEPPERS

Ingredients:
600-700 g fish, 3-4 pods of sweet pepper, 3 tbsp. spoons of tomato puree, 4 tbsp. spoons of vegetable oil, 1.5 tbsp. spoons of ground crackers, pepper, salt.
Baked fish recipe:
Gut and wash the fish thoroughly, add salt and pepper. Remove the pepper pods from the grains, cut into thin strips and lightly fry in vegetable oil. Place pepper in the belly of each fish.
Place tomato puree on the bottom of the saucepan, heat well and add fish. Sprinkle it with ground breadcrumbs and drizzle with oil. Place in the oven to bake.
Fish baked in the oven is good if you serve fried potatoes as a side dish.
You can also cook baked mackerel, mackerel, large fresh sardines, and tuna in the oven.

HADDOCK BAKED IN THE OVEN

Ingredients:
400 g haddock (or sea bass), 200 g rice, 100 g butter, 2 eggs, ground black pepper, salt.
Preparing oven-baked fish:
Place the fish on a greased baking sheet and bake in the oven for 30 minutes.
During this time, cook the rice until half cooked.
Then place the rice on a baking sheet around the baked fish, pour in the eggs and bake for another 10-15 minutes.

FISH BAKED WITH VEGETABLES IN CREOL

Ingredients:
500 g hake, 1 tbsp. a spoonful of butter or margarine, 0.5 onions, 0.5 celery roots, 1.5 cups of mushrooms, a pod of green sweet pepper, 1 canned tomato, 3 tbsp. spoons of water, 3 tbsp. spoons of tomato puree, 2 teaspoons of chopped parsley, 2 potatoes, salt and pepper to taste, a pinch of chili powder or a little sauce.

Place chopped onion, diced celery, mushrooms and peppers in a frying pan with melted butter and fry everything over low heat for 5 minutes. Place in a saucepan, add the diced tomato, water, tomato puree, parsley and seasonings and boil for 10 minutes.
Grease a heat-resistant dish and place the fish in it.
Pour over the sauce. Bake the fish for 20-30 minutes until done.
When serving, add the remaining herbs and 2 whole boiled potatoes to the baked fish.

HUNGARIAN CATFISH BAKED IN THE OVEN

Ingredients:
catfish carcass (1.5 kg fish fillet), 1.5 onions, 1 clove of garlic, salt, paprika, cumin, 300 g mushrooms, 80 g butter, 1.5 teaspoons flour, 400 g sour cream, 1 a bunch of parsley, 1 green pepper, lard.
Preparing baked fish:
Cut the fish carcass into slices, wash, salt and place on a greased baking sheet. Boil fish broth from the head and spinal bone.
Fry the chopped onion in oil, add slices of mushrooms to it and continue frying, then sprinkle with paprika, add crushed garlic and mixed with chopped cumin. Dilute with a small amount of fish broth, add sour cream seasoned with flour.
Pour the resulting sauce over the fish pieces and bake in the oven until cooked.
When serving, garnish the baked fish with chopped pepper rings and chopped parsley, and sprinkle with lard and paprika.
Serve dumplings or boiled potatoes with butter as a side dish for oven-baked catfish.

FISH BAKED IN THE OVEN

Ingredients:
500 g fish, 2 tbsp. spoons of sour cream, 1/2 part lemon, salt.
Preparing baked fish:
Rub medium-sized freshwater fish with salt. Place on a baking sheet and bake in the oven for 20 minutes along with the scales and giblets.
Remove the scales from the fish, take out the entrails and separate the head.
Coat with sour cream and place on a baking sheet in the oven. Fry until golden brown.
Place the finished baked fish on a wide oblong dish and cut into pieces. Garnish with lemon slices.
Place a side dish around the baked fish: boiled potatoes, beans, onions, cut into slices and sprinkled with mayonnaise, stewed or canned tomatoes, fresh herbs.

FISH APPETIZER IN THE OVEN

Ingredients:
the proportions are arbitrary.
Preparing baked fish:
Peel the potatoes, rinse, cut into slices and fry in vegetable oil. Peel the pike perch or pike, fillet it, cut it into small pieces, and lightly fry.
Cut the onion into rings, separate into circles and also lightly fry.
Place potatoes, fish, onions in layers in the duck pot, season with salt and ground black pepper. Pour in mayonnaise, close the lid and simmer in the oven until done. Then remove the lid to brown the surface.
Serve the dish hot, sprinkled with chopped herbs.

TROUT BAKED IN FOIL

Ingredients:
4 gutted trout, 1 medium-sized carrot, 160 g green onions, 1 piece of celery, 1 small green zucchini, 100 g butter, 1 bunch of mixed herbs (thyme, parsley, lovage), 6 tbsp. tablespoons dry white wine, salt and pepper to taste.
Preparing baked fish:
Rinse the trout thoroughly inside and out and dry with a napkin. Place in prepared special frying foil (if necessary, take 2 frying foils). Preheat the oven to 180°C.
Peel the carrots and cut into thin slices. Wash the onion, peel and cut into small pieces.
Peel the celery and cut into small cubes. Wash the zucchini and cut into slices.
Place the vegetables in foil around the fish. Place the butter, cut into pieces, over the vegetables. Salt and pepper everything. Add herbs to the fish and sprinkle the trout with wine.
Cover with foil and bake in the oven for 30 minutes.
Jacket potatoes and vegetables go well with baked trout.

PERCH ITALIAN STYLE

Ingredients:
600 g perch fillet, 2 tomatoes, sprig and basil leaves, 1 tbsp. a spoonful of chopped basil, 100 g champignons, lemon juice, 1 slice of lean boiled ham, 3 egg whites, 3 tbsp. spoons of flour, 2 tbsp. spoons of olive oil, 2 slices of Edam cheese, 2 tbsp. spoons of grated Parmesan cheese, 1 tbsp. a spoonful of margarine, salt, ground pepper to taste.
Preparing baked fish:
Wash the fish fillet, cut into 150 g pieces, season with a little salt, pepper, and a sprig of basil. Place in the refrigerator.
Wash the tomatoes, cut off the hard bases, cut into slices. Season with chopped basil. Peel the champignons, wipe with a napkin soaked in lemon water and cut into slices. Trim the fatty edges of the ham and cut into strips. Beat the egg whites and mix with the flour.
Heat the olive oil in a frying pan, roll the fillet pieces in the protein-flour mixture and fry on both sides for about 5 minutes.
Place the fish on a baking sheet. Place slices of tomatoes, champignons, strips of ham, as well as slices of cheese and margarine on it.
Bake in an oven preheated to 200°C for about 10 minutes until the cheese has melted.
Place fish fillets on warmed plates and garnish with basil leaves and grated cheese.
Noodles and vegetable salad go well with baked perch.

SEA BASH WITH TOMATOES (Albanian cuisine)

Ingredients:
800 g fresh perch, salt, ground black pepper, 2.5 tbsp. tablespoons flour, 100 ml olive oil, 5-6 tomatoes, garlic, 50 g parsley, 50 g sheep cheese, 2 tbsp. spoons of breadcrumbs.
Preparing baked fish:
Clean the fish, wash it, salt it, bread it in flour and fry in vegetable oil. Cut the tomatoes with the core removed into slices and sauté in olive oil, salt and pepper, sprinkle with grated garlic and parsley.
Grease the dishes with vegetable oil, place tomatoes and fish in it. Top the fish with fresh tomatoes, sprinkle with grated cheese and breadcrumbs.
Bake in a oven at 200°C for about 40 minutes.
You can serve rice as a side dish for oven-baked fish.

FISH BAKED IN FOIL

Ingredients:
500 g fish fillet, 10 teaspoons lemon juice, marjoram, salt, 3 teaspoons soy oil for greasing aluminum foil, 3 eggs, 3 teaspoons butter, 1 tbsp. a spoonful of parsley.
Preparing baked fish:
Wash the fish fillet, sprinkle with lemon juice and leave for 20 minutes. Salt, add marjoram, bake in aluminum foil greased with soybean oil.
During baking, spray the foil with water to prevent the fish from burning.
Hard boil the eggs, peel, chop, grind with butter and finely chopped parsley.
Place the fish on a plate, placing the egg mixture on top.
Serve fish baked in foil with boiled potatoes and vegetables, raw vegetable salads.

FISH APPETIZER

Ingredients:
500 g fish, 2 tbsp. tablespoons vegetable oil, 1 teaspoon mustard, ground pepper, salt.
Preparing baked fish:
Prepare fresh fish, wash, salt, pepper and grease on both sides with vegetable oil mixed with a spoon of prepared mustard.
Place on parchment paper, wrap in an envelope and bake the fish in the oven on a wire rack.

BAKED COD WITH APPLES

Ingredients:
1 kg of small cod, 2 glasses of milk, 2-3 sour apples, 5 teaspoons of soybean oil, 1 tbsp. spoon of parsley, salt.
Preparing baked fish:
Peel the cod, rinse, remove the spine and bones, soak in milk for 30 minutes, dry, salt, stuff with peeled and sliced ​​apples, sprinkle with soybean oil, wrap in aluminum foil and place in the oven for 20-25 minutes.
During baking, periodically spray the foil with water to prevent the fish from burning.
Before serving, sprinkle with chopped parsley.
As a side dish for baked cod, as well as other baked fish, it is very good to serve boiled potatoes and raw vegetable salads.

CROSS BAKED IN SOUR CREAM

Ingredients:
1 kg of crucian carp, 80 g of vegetable oil, 20 g of wheat crackers, 1.5 tbsp. spoons of wheat flour, 1 kg of potatoes, 80 g of butter, 240 g of sour cream.
Preparing baked fish:
Clean the fish, remove the entrails and gills, do not cut off the head. Rinse well with cold water, dry with a towel, rub with salt, sprinkle with pepper, bread in flour, fry on both sides until golden brown.
Grease a frying pan with oil, place the fish and fried potatoes around it, pour in sour cream, sprinkle with breadcrumbs, sprinkle with oil and bake in the oven. Crucian carp baked in sour cream is one of the most delicious oven-baked fish dishes.

FISH WITH WALNUTS AND RAISINS

Ingredients:
800 g fish, 1 tbsp. spoon of vinegar or lemon juice, 4 tbsp. tablespoons vegetable oil, 2 teaspoons chopped dill, salt, pepper, 3 tbsp. spoons of raisins, 1 onion, 1 carrot, 1 tomato, 6 walnuts.
Preparing baked fish:
Gut and wash the fish, sprinkle with vinegar and lemon juice and refrigerate for 20 minutes.
Then rub the outside and inside with salt and pepper. Place the fish in a saucepan, pour 3 tbsp. spoons of vegetable oil and leave for 15 minutes.
Bake the fish in the oven for 40 minutes, basting it with oil from time to time. Soak raisins in water. Peel the onion and carrot and cut into strips. Place the tomato in boiling water and remove the skin. Cut the pulp into cubes.
Lightly fry the onion, carrots and tomato in the remaining vegetable oil, then add the nut kernels and raisins minced through a meat grinder and fry a little more.
The finished baked fish is served on a platter, sprinkled with sauce and garnished with dill.

BAKED FISH WITH EGGS

Ingredients:
600 g fish, 2 onions, 70 g vegetable oil, 4 eggs, parsley, dill, allspice, salt.
Preparing baked fish:
Clean the fish, rinse, cut into portions. Salt and pepper. Peel the onion, chop finely, fry in oil, cool, pour in the eggs and mix.
Place portioned pieces of fish into this mixture so that they are covered on all sides.
Bake in the oven.
Baked fish with eggs is especially good if you sprinkle it with finely chopped herbs when serving.

HOME-STYLE FISH

Ingredients:
800 g fish, 1-2 onions, 1.5 tbsp. spoons of tomato paste, 80 g dried mushrooms, 5-6 tbsp. tablespoons milk, 2 eggs, 120 ml vegetable oil, 20 g butter for mushrooms, 1 tbsp. a spoonful of chopped herbs, salt and pepper to taste, 2 tbsp. spoons of grated cheese.
Preparing baked fish:
Clean mackerel, horse mackerel or other fish, remove the head, entrails and fins, then cut in half lengthwise and remove the backbone.
Cut the prepared fillet into small pieces, salt, sprinkle with pepper, bread in flour, then dip in a mixture of eggs and milk (lezon) and fry in a well-heated frying pan in vegetable oil until half cooked, until a golden crust forms. Set the fried fish aside.
Boil pre-soaked mushrooms, chop finely, fry with onions in butter.
Grease a baking tray; lay out the fried fish, and on top - prepared mushrooms and onions, pour tomato sauce over everything, sprinkle with grated cheese, finely chopped herbs and bake in the oven at a temperature no higher than 160°C for 10-15 minutes.
Baked fish is good with a side dish of fried or boiled potatoes, green peas, pickled cucumber, and cabbage salad.

BAKED FISH WITH BROCCOLI

Ingredients:
1 kg of fish, 0.5 kg of broccoli, 1 bunch of dill, 3 tbsp. tablespoons butter, 1 teaspoon lemon juice, salt, ground black pepper to taste.
Preparing baked fish:
Divide the fish, cut into pieces, salt and pepper.
Boil broccoli in boiling water for three minutes.
Grease the mold with butter (leave 1 tablespoon), place the fish and broccoli in it. Place in an oven preheated to 170°C and bake the fish for 30-40 minutes.
Melt the remaining butter and pour over the finished dish, sprinkle with lemon juice, and garnish with dill sprigs.

FISH BAKED IN DOUGH

Ingredients:
1 fish, 10 potatoes, 1 glass of tomato sauce, 4 tbsp. spoons of vegetable oil, 4 tbsp. spoons of flour, 0.5 cups of milk, 1 egg, salt, pepper, herbs to taste.
Preparing baked fish:
Clean the fish, remove the entrails, rinse, remove the fins and head, cut into thin pieces, add salt and pepper.
Prepare the batter: add an egg to the flour, dilute with milk. Dip pieces of fish into the dough and fry in oil, then drain the fat and put the fish in the oven for 5 minutes.
Peel the potatoes, rinse, cut and fry.
Baked fish is served like this: place on a dish, place fried potatoes around, pour over oil or tomato sauce, sprinkle with chopped parsley or dill.

FRESH FISH APPETIZER

Ingredients:
the proportions are arbitrary.
Preparing baked fish:
Clean the fish, gut it, remove bones and cut into cubes. Peel the onion, chop finely and saute it with the onion in a saucepan. Pour in a little water to make a thick sauce, add salt and red pepper, simmer for 10 minutes, add tomato puree.
Place the fish pieces in the sauce and bake in a saucepan in the oven for 40 minutes.
Serve, garnished with lemon slices.

FISH BAKED WITH VEGETABLES SICILIAN STYLE

Ingredients:
1 kg fish, 100 ml olive oil, 1 lemon, 2 onions, 1 kg potatoes, 200 g mushrooms, 250 g water.
Preparing baked fish:
Clean, gut, and rinse fresh fish (mullet, mackerel or fatty herring) in cold water. Make oblique cuts on the sides, place the fish in a saucepan, pre-greased with oil. Place two slices of lemon on each fish.
Peel the onions, chop coarsely, place near the carcasses. Finely chop the mushrooms and sprinkle them over the carcass. Add salt and pepper to taste, add olive (or other vegetable) oil and place in a hot oven for baking.
When serving, Sicilian-style baked fish is poured with the resulting sauce.
Serve baked fish with boiled potatoes.

PEASANT BAKED FISH

Ingredients:
400 g fish fillet, 6-8 potatoes, 2 onions, 300 g sour cream, salt, ground black pepper to taste.
Preparing baked fish:
Cut the fish fillet into pieces, add salt and pepper and place in clay pots. On top put onions cut into rings and potatoes cut into slices, add salt and pour sour cream on top.
Cover the pots with a lid and bake the fish in a hot oven for 30-40 minutes.

HAKE OR MACKELER BAKED WITH EGGPLANT

Ingredients:
0.8-1 kg of fish, 4-5 tbsp. spoons of vegetable oil, 0.5 cups of tomato puree, 1 kg of eggplant, 3 tbsp. spoons of flour, pepper, herbs, salt.
Preparing baked fish:
Cut the fish into portions, add salt and pepper and fry in vegetable oil until half cooked. At the end of frying, add tomato puree. Wash the eggplants, remove the stems, cut into slices, add salt, let stand for 15-20 minutes, then dry, bread in flour and fry in vegetable oil.
Place the fish in a greased saucepan along with tomato puree, put eggplants on top, pour in a few tablespoons of hot water and vegetable oil, and bake in the oven.
Serve in the bowl in which the fish was baked, sprinkled with chopped herbs.
You can also cook baked fish: burbot, catfish and Argentinean.

JULIEN WITH BAKED FISH

Ingredients:
400 g fish fillet, 1 teaspoon lemon juice, 200 g sour cream, 2 cloves garlic, 2 tbsp. spoons of grated cheese, salt, ground black pepper.
Preparing baked fish:
Sprinkle the fish fillet with lemon juice and refrigerate for 20 minutes.
Heat the oven to 150°C.
Divide the fish fillet into small pieces. Beat sour cream with salt and pepper.
Peel the garlic cloves, cut them in half lengthwise and rub them into 4 baking dishes or cocotte pans. Place pieces of fish in them, pour sour cream and sprinkle with grated cheese.
Bake the fish in the oven for 50 minutes until the cheese is browned.

SALAKA BAKED IN CANCER SAUCE

Ingredients:
1.5 kg of fresh herring, 100 g of flour, juice of 1/2 lemon, 50 g of vegetable oil, 100 g of crayfish oil, 100 g of cheese, 1 glass of fish broth or water, salt, ground black pepper to taste.
Preparing baked fish:
Pepper and salt the cleaned and washed herring to taste. Grease a baking sheet with vegetable oil and place herring, rolled in flour, on it in one layer. Place in the oven. When the herring is slightly browned, pour it with the sauce prepared as follows.
Add a spoonful of crayfish flour to the melted butter in a frying pan, fry it and gradually pour in the broth, stirring continuously. Then season the sauce with lemon juice, salt and pepper.
Pour the sauce over the herring, sprinkle with cheese and bake.
Serve baked herring with boiled potatoes, green onions, and pickles.
You can cook any baked fish in the same way by first cutting it into pieces.

MACKELER BAKED IN THE OVEN WITH TOMATOES

Ingredients:
600 g mackerel fillet, 3-4 tomatoes, 0.25 cups vegetable oil, 2 bay leaves, several black peppercorns.
Preparing baked fish:
Wash the mackerel fillet, season with salt and place on a baking sheet, skin side down. Peel the tomatoes, after dousing them with boiling water, grate them and pour the resulting juice over the fillets. Add bay leaf and black peppercorns.
Mix vegetable oil with water and pour the food onto the baking sheet.
Preheat the oven and place the baking sheet with the fish in it for 15 minutes. Then turn the fillet over and bake for another 15 minutes.
As a side dish, this baked fish means serving boiled potatoes.

CARP BAKED WITH ONIONS AND PRUNES

Ingredients:
1.5 kg of carp, 0.5 cups of vegetable oil, 4 onions, 0.5 cups of white wine, 20 prunes, flour, salt, ground black pepper to taste, 1 lemon.
Preparing baked fish:
Clean the carp, gut it, rinse in cold water, cut into pieces, roll in flour mixed with salt, place on a greased baking sheet, put in a warm oven, sprinkle with vegetable oil.
Bake in the oven until half cooked.
Place the fish on a plate and sauté the chopped onion in the remaining oil.
Place pieces of carp on the onion, pepper and pour wine. Place prunes, previously soaked in warm water, around the fish.
Bake the fish in the oven until done.
Baked fish is served on the table, garnished with lemon slices.

CARP “UNDER A FUR COAT”

Ingredients:
2 kg of fish, 0.5 glass of dry white wine, 1 tbsp. spoon of butter, 0.5 lemon, salt.
For the “fur coat”: 2 eggs, 1 tbsp. a spoonful of butter, 100 g of bread, 1 onion, salt, ground black pepper, herbs to taste.
For the broth: fish heads, 1 carrot, 1 parsley root, 1 onion, bay leaf, black peppercorns, salt.
Preparing baked fish:
Clean the fish, gut it, separate the fillets, remove the bones, add salt and set aside for 2 hours.
Make broth from fish heads, bones, vegetables and spices.
To prepare the mass for the “fur coat”, grind raw yolks with butter, add grated onion, chopped parsley, beaten egg whites, a roll soaked in milk and lightly squeezed, salt and pepper. Mix everything thoroughly.
Grease the sheet well with oil, place the fish fillet on it, and cover with the mixture. Pour in a glass of broth and white wine. Bake in the oven for 40-45 minutes.
The baked fish is laid out on a dish, you can decorate with lemon slices and carrots cut into strips from the broth, sprinkle with chopped parsley.

FISH AND CHIPES (Karelian cuisine)

Ingredients:
5-6 potatoes, 2 eggs, 1 onion, 3-4 tbsp. spoons of vegetable oil, 1 teaspoon of flour, 0.5 cups of milk, fresh herring, salt.
Preparing baked fish:
Peel raw potatoes, cut into slices, place in an even layer in a frying pan, and thin slices of fresh herring on top; Finely chop the onion and sprinkle it on the fish, sprinkle with flour, pour in oil and bake in a hot oven.
When the potatoes are baked, pour beaten eggs mixed with milk over the fish.
Remove from oven when top is browned.

BAKED FISH WITH SOUR CREAM AND CHEESE (Russian cuisine)

Ingredients:
500 g fillet, salt, ground black pepper, 1 tbsp. spoon of flour, 100 ml of vegetable oil, 200 g of fresh mushrooms, 7-8 potatoes.
For the sauce: 1 cup sour cream, 1 tbsp. spoon of flour, salt, 40 g cheese, 40 g butter, herbs.
Preparing baked fish:
Clean the fish, wash it, cut it into pieces, sprinkle with salt and pepper, roll in flour, fry in oil.
Separately, fry peeled and chopped mushrooms and potatoes.
Grease a baking sheet with oil, place portioned pieces of fish, potatoes and mushrooms, pour in sour cream sauce, sprinkle with grated cheese and bake in the oven until golden brown.
When serving, sprinkle with finely chopped parsley and dill.

FISH IN A POT (Yugoslav cuisine)

Ingredients:
500 g fish, butter, 2-3 potatoes, 1 onion, 2 tbsp. spoons of tomato puree, 2 pickled cucumbers, 2-3 tbsp. spoons of cream or milk, red pepper, green onions, 1 glass of water.
Preparing baked fish:
Peel the onion, chop it, fry it in fat. Place in a pot, add red pepper, raw potatoes, add water.
Put on fire; when the potatoes become soft, add tomato paste, chopped cucumbers, fish; add salt, pour in cream or milk and put in the oven.
Baked fish is served sprinkled with green onions.

BAKED FISH WITH POTATOES (Israeli cuisine)

Ingredients:
1 kg of fish, 6 potatoes, 2 eggs, 1/2 glass of milk, 50 g of fat, 1 onion, salt, green onions.
Preparing baked fish:
Bread any fish fillet in flour and simmer in fat.
Boil the potatoes in their jackets, cut into slices. Sauté the onion separately.
Place potato slices on pieces of fish (in a frying pan), sautéed onions on top, beat eggs with milk, add salt, pour over fish and bake in the oven.
When finished, baked fish is served sprinkled with green onions.

FISH IN SOUR CREAM

Ingredients:
4 pieces of fish, 3 tbsp. tablespoons butter, 2 onions, salt, ground black pepper, 100 g sour cream.
Preparing baked fish:
Prepare the fish. Chop the onion.
Melt the butter in a frying pan, fry the onion in it. Place pieces of fish on the onion, salt and pepper, add water and place in the oven over low heat, simmer for 45 minutes, then add sour cream and bring to readiness.
Baked fish is served hot.

FISH BAKED IN FOIL BOWLS

Ingredients:
800 g fish fillet, 2 sweet peppers, 2 tomatoes, 2 cloves of garlic, 8 olives, 4 tbsp. spoons of parsley, a few basil leaves, 4 tbsp. spoons of vegetable oil, salt, ground black pepper.
Preparing baked fish:
Prepare the fish fillet, cut into 4 portions, add salt and pepper.
Make bowls out of foil, grease the bottom with vegetable oil, put in each bowl a fillet, half a tomato, half a pepper, half a clove of garlic, 2 olives, a spoonful of chopped parsley, a pinch of spices, sprinkle with oil.
Wrap the edges of the foil and place on a baking sheet in the oven. Bake for 30 minutes.
Baked fish in foil is served in foil bowls.

FISH BAKED IN FOIL

Ingredients:
Cod or perch fillet in portions, 2 stalks of celery, 1 red bell pepper, 0.5 lemon, 1 leek, parsley, dill, tarragon to taste, white pepper, vegetable oil, vinegar.
Preparing baked fish:
Lightly grease the baking foil with vegetable oil. Place half the fillet on it, sprinkle with salt and white pepper. Chop the greens, finely chop the bell pepper and celery, sprinkle all this over the fish and cover with the remaining half of the fillet.
Season with salt and pepper again, wrap tightly with foil and place on a baking sheet. Bake at 200°C for about 30 minutes.
Pour the resulting juice into a saucepan, if desired, add the juice of half a lemon, salt, pepper and stir well.
Place the baked fish fillet on a plate and pour over the vinegar.
As a side dish for baked fish, you can serve boiled asparagus, boiled potatoes, and lemon wedges.

SEA FISH BAKED WITH ZUCCHINS

Ingredients:
500 g fish, 3 small zucchini, 2 tbsp. spoons of flour, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of grated any hard cheese, 300 g of sour cream sauce, ground black pepper, salt to taste.
Preparing baked fish:
Clean the fish, rinse with cold water, cut into portions, salt and pepper, bread in flour and fry.
Place in a saucepan, cover with slices of peeled and fried zucchini, pour in sour cream sauce, sprinkle with cheese, pour over butter and bake in the oven.

MACKELER BAKED IN SAUCE

Ingredients:
600 g mackerel, 2 pickles, 20 olives, 1/4 cup vegetable oil, 2 bay leaves, several black peppercorns.
Preparing baked fish:
Cut the pickled cucumbers into circles, place on a baking sheet, add peppercorns, bay leaves, olives, vegetable oil, a glass of water and stir.
Clean the fish, gut it, rinse with cold water, cut into pieces. Place skin side down in sauce and bake in preheated oven.
After 15 minutes, turn the fish pieces over and bake for another 15 minutes.
The same dish can be prepared from whole cleaned fish.

FISH ALBANIAN STYLE

Ingredients:
1 kg of fresh fish, 5-6 potatoes, 2-3 fresh tomatoes, 1.5 cups of white wine, 1 cup of warm water, 3/4 cup of olive oil, salt, ground black pepper to taste, garlic.
Preparing baked fish:
Peel the potatoes and cut into circles. Place potatoes in a fireproof dish greased with olive oil, add salt and pepper.
Then add fish cut into portions and peeled tomatoes cut into quarters.
Sprinkle finely chopped garlic on top, pour in olive oil, water and white wine.
Bake the fish in the oven at 175°C for about 40 minutes.

FISH IN WHITE WINE SAUCE

Ingredients:
2 kg of fish, vegetable oil, parsley, salt.
For the sauce: 500 g onions, 5-6 tomatoes, 3-4 tbsp. spoons of vegetable oil, 2-3 tbsp. spoons of dry white wine, sugar, bay leaf, ground black pepper, salt.
Preparing baked fish:
Clean the fish, rinse, divide into portions, add salt and leave for 2 hours. Dry the portions, fry in oil, place in a pan and place in a hot oven for 15-20 minutes.
Finely chopped onions and tomatoes simmer in oil, adding wine. Rub through a colander, add salt and pepper, add sugar and bay leaf. If the sauce turns out thick, add water and boil.
Place the baked fish on a dish, pour over the sauce, sprinkle with chopped parsley.

FISH BAKED WITH SAUCE

Ingredients:
2 large fish, 100 g margarine, lemon, salt.
For the sauce: horseradish root, 50 g margarine, 2.5 cm, spoons of flour, 1 glass of fish or vegetable broth, 2-3 tbsp. spoons of sour cream, 2 raw yolks, juice of 0.5 lemon, sugar, salt.
Preparing baked fish:
Gut the fish, clean it, cut off the fins, salt and leave overnight. The next day, rinse in cold water, wrap each fish in margarine-oiled parchment paper, place on a sheet, place in a hot oven and bake for 1 hour.
While the fish are baking, you need to prepare the sauce. To do this, fry the flour in margarine until golden brown, add horseradish grated on a fine grater, pour in fish or vegetable broth and bring to a boil with constant stirring.
If the sauce turns out thick, you can dilute it with broth. Remove the sauce from the stove, add sour cream, lemon juice, mashed yolks, salt to taste, add sugar.
After the fish is baked, remove the paper, place the fish on oval dishes, garnish with lemon slices and pour over some of the sauce; serve the remaining sauce separately in a gravy boat.
This baked fish can be eaten both cold and hot.

TURBO IN MUSHROOM CRUST

Ingredients:
4 pieces of small flounder fillet, 300 g champignons, 2 onions, 0.5 bunch of parsley, 100 g butter, 1 tbsp. spoon of vegetable oil, 0.25 ml of dry white wine, 1 pinch of sugar, salt, ground black pepper.
Preparing baked fish:
Peel the onion and cut into small cubes, chop the parsley. Heat 20 g of butter and vegetable oil in a frying pan. Simmer the mushrooms and half the onion in oil for 3-4 minutes until all the liquid has evaporated. Add parsley, salt and pepper. Cool the resulting mass.
Grease a mold with 10 g of butter, place the fillet in it, sprinkle with mushrooms, onions, and pour in wine. Place pieces of butter on top.
Cook in the oven at 180°C for 15-20 minutes.
Remove the fish from the broth.
Boil the resulting sauce a little, add the remaining butter, salt and sugar.
Cook over low heat.

COD FILLET IN WINE SAUCE

Ingredients:
600-700 g cod fillet, 1 head of garlic, 0.5 cup white wine, 1/4 cup vegetable oil, salt, 2 bay leaves, a few black peppercorns, 3 slices of lemon.
Preparing baked fish:
Rinse the fillet well, season with salt and place on a baking sheet, skin side down. Add coarsely chopped garlic, bay leaf, lemon, black peppercorns.
Mix vegetable oil, wine and water (0.25 cups) and pour over the fillet. Shake the baking sheet so that the food settles well and place in a hot oven.
Bake for 15 minutes, then turn and bake for another 15 minutes.
Serve the dish hot or cold with vegetable salad.

FISH IN AN OMELETTE

Ingredients:
400 g fish fillet, 2 tbsp. spoons of flour, 3 tbsp. spoons of vegetable oil, 2 onions, 8 eggs, 0.5 cups of milk, salt to taste.
Preparing baked fish:
Cut the boneless skin-on fillet into pieces, add salt, roll in flour and fry until golden brown.
Finely chop the onion and fry it too.
Then place the fish and onions in pots, pour in eggs beaten with milk, and bake in the oven.

COD IN TOMATO SAUCE

Ingredients:
500 g cod fillet, juice of 0.5 lemon, 75 g smoked lard, 2 large onions, 2 cloves of garlic, 2 tbsp. spoons of breadcrumbs, 425 g of canned peeled tomatoes, 1 teaspoon of paprika, salt, ground black pepper, parsley.
Preparing baked fish:
Pour lemon juice over the fish fillet, salt and pepper.
Cut the smoked lard into strips and melt in a frying pan.
Finely chop the peeled onion and garlic cloves and simmer in melted lard. Add finely chopped parsley and breadcrumbs to this mixture and simmer a little more. Place the tomatoes in a colander and collect the juice. Chop the tomatoes coarsely and place them together with the tomato juice in a flat pan.
Place fish fillet in the sauce, sprinkle onion-garlic mixture and pepper on top. Bake the fish in the oven for 20 minutes.
As a side dish for baked fish, you can serve a vegetable salad with lemon juice dressing.

BAKED COD WITH POTATOES AND ONIONS

Ingredients:
750 g fish, 2 onions, 8-10 potatoes, 3-4 tomatoes, 1 tbsp. spoon of vinegar, 4 tbsp. spoons of vegetable oil, salt, ground black pepper.
Preparing baked fish:
Peel the onions, rinse, cut into thin strips, and fry in oil in a frying pan.
Place the prepared and salted pieces of fish on the onion. Cover the fish pieces with tomato slices, add 3-4 tbsp. spoons of water, sprinkle the tomatoes with salt and ground black pepper and place fried potato circles around the fish.
Pour oil on top, cover the pan with a lid and place in the oven for 30-40 minutes.
When serving, sprinkle with finely chopped parsley and pour over vinegar.
Serve hot.
In the same way you can cook baked flounder, pike, barbel, and eel.

BAKED FISH MOSCOW STYLE

Ingredients:
500-600 g fish fillet, 1-2 tbsp. tablespoons flour, 3-4 tablespoons vegetable oil, 2-3 medium onions, 2 eggs, 500 g sour cream, 30-50 g cheese.
Preparing baked fish:
Cut pollock, hake, blue whiting or other fish into boneless fillets. Cut into pieces, bread in flour and fry in vegetable oil.
Place slices of fried potatoes here, place fried onions on top of the fish, quarters of hard-boiled eggs (you can use a few fried mushrooms), pour sour cream over everything, sprinkle with grated cheese and bake in the oven.

FISH IN SERBIAN

Ingredients:
1.5 kg of fresh fish, 50 g of bacon, 1 kg of potatoes, 250 g of sour cream, 150 g of butter, 50 g of flour, 30 g of parsley, 60 g of lemon, ground red pepper, salt.
Preparing baked fish:
Cut fish fillet with skin, stuff with pieces of bacon, butter, salt; Boil the potatoes until half cooked, cut into circles and place in a portioned frying pan. Place the fish on top, sprinkle with flour mixed with ground red pepper and bake for 20-25 minutes.
At the end of baking, pour sour cream over it.
When serving, sprinkle the dish with parsley and garnish with lemon slices.
Baked fish will be even tastier if served with a salad of fresh vegetables.

SWEDISH BAKED FISH

Ingredients:
300 g fresh fish, 30 g butter, 15 g flour, 200 g fish broth, 1 yolk, curry seasoning, fresh tomato, 20 g poached mushrooms, 20 g grated cheese, 20 g breadcrumbs, lemon, parsley, salt, ground black pepper.
Preparing baked fish:
Boil the fish in salted water. Saute the flour in butter, dilute with broth. After cooling, add the yolk, spices, and salt.
Place fish, sliced ​​tomatoes, mushrooms in a greased dish, sprinkle with breadcrumbs, pour in sauce, sprinkle with cheese, sprinkle with melted butter and bake in the oven.
Baked fish is served as follows: garnish with lemon, fresh tomatoes, parsley.

SEA BASH WITH TOMATOES

Ingredients:
800 g fresh perch, 50 g flour, 100 g olive oil, 500 g tomatoes, 50 g sheep cheese, garlic, 20 g breadcrumbs, 50 g parsley, pepper, salt.
Preparing baked fish:
Clean the fish, wash it, salt it, bread it in flour and fry in vegetable oil. Cut the tomatoes with the core removed into slices and sauté in olive oil, salt and pepper, sprinkle with grated garlic and parsley. Grease the dishes with vegetable oil, place tomatoes and fish in it.
Place fresh tomatoes on top, sprinkle with grated cheese and breadcrumbs. Bake at 200°C for about 40 minutes.
When serving, sprinkle the dish with parsley.
You can serve boiled rice as a side dish for baked perch.

COD, HADDOCK, HOME-STYLE POCKET

Ingredients
For 6 servings: 1 kg of cod, haddock or pollock without heads and entrails, 1.5 kg of potatoes, 180 g of onions, 60 g of butter or margarine, 1 bay leaf, 2 allspice peas, 30 g of crackers.
For the sauce: 2.5-3 cups of broth, 30 g of flour, 30 g of butter, salt to taste.
Preparing baked fish:
Clean the cod from scales, cut off the fillet and remove the rib bones. Wash the fillet and cut into pieces.
Pour the washed bones, fins and tail with cold water, add bay leaf, allspice and simmer for 1-1.5 hours.
Boil the potatoes in their skins, peel, cool and cut into slices 0.5 cm thick, peel the onions, cut into thin slices and lightly fry in a deep saucepan with butter or margarine.
Then collect the onion in a heap (so that the oil drains from it) and remove it from the saucepan.
Place half of the potatoes in an empty saucepan, place pieces of cod on it (if the cod is not salted, salt it), on them - fried onions in an even layer and then the remaining potatoes.
Pour everything over with white sauce prepared in fish broth, sprinkle with sifted breadcrumbs, and top with a little bit of butter and scenia in small pieces.
Place the cod covered in sauce in the oven and bake for 35-45 minutes.
You can also cook haddock, pollock, pike perch, sea bass, whitefish, asp, muksun, catfish, sturgeon, stellate sturgeon, beluga, smelt, herring, smelt.

CARP PLAKIA (Romanian cuisine)

Ingredients:
1.25 kg of fresh carp or other fish, 750 g of onions, 300 g of vegetable oil, 250 g of fresh tomatoes, 200 g of dry white wine, ground red pepper, parsley, salt.
Preparing baked fish:
Clean the fish, wash it, cut it into pieces, rub it with salt and sprinkle with pepper.
Sauté the onion, add tomatoes, parsley, ground red pepper, pour in wine and stir.
Place vegetables and fish on the bottom of the pan and bake.

FISH BAKED IN THE OVEN

Ingredients:
2-3 fish, 100 g sour cream, 0.5 lemon, salt.
Preparing baked fish:
Rub medium-sized freshwater fish well with salt. Place on a baking sheet and bake in the oven for 20 minutes, along with the scales and giblets. Remove the easily detachable scales, take out the insides and separate the head.
Cover with sour cream and place in the oven. Fry until golden brown crust forms.
Place the finished fish on a wide dish and cut into pieces.
Place the side dish around: heaps of boiled potatoes, beans, onion slices scalded with boiling water with mayonnaise, stewed or canned tomatoes, fresh herbs.
The fish itself can be decorated with lemon slices.

COD BAKED WITH SWEET PEPPERS

Ingredients:
700 g cod fillet, 0.8-1 kg sweet pepper, 2 eggs, 2 tbsp. spoons of tomato sauce, 4 tbsp. spoons of butter, sugar, salt - to taste, ground crackers.
Preparing baked fish:
Remove the stems and seeds from the fleshy bell pepper and bake it in the oven, then peel it and turn it into a homogeneous mass using a mixer, combining it with softened butter, raw eggs, salt, sugar and tomato sauce.
Bread the cod fillet in flour mixed with salt and pepper, lightly fry, then place in a thick-walled saucepan or deep frying pan, greased with oil, place pepper puree on top, brush the surface with melted butter, sprinkle with ground breadcrumbs and bake in the oven.
This dish is good to cook in portions (in small frying pans) and serve on the table without transferring it to another dish.

FISH BAKED WITH CHEESE

Ingredients:
300 g fish fillet, 1/3 cup grated hard cheese, 1/4 cup each sour cream and mayonnaise, 2 onions, 2 tablespoons butter, 3-4 sprigs of herbs.
Preparing baked fish:
Sprinkle pieces of fish fillet with salt, pepper and fry in butter. Cut the onion into cubes and also fry in butter.
In a greased frying pan, place pieces of fish, fried onions on them, pour everything evenly with a mixture of sour cream, mayonnaise and grated cheese, to which you can add salt and a little sugar if desired, and bake in the oven.
When serving, decorate the baked fish with sprigs of herbs.

FISH BAKED WITH ZUCCHER OR EGGPLANT

Ingredients:
300 g fish, 5-6 slices of zucchini or 6-8 slices of eggplant, 1 tbsp. spoon of flour, 2 tbsp. spoons of vegetable oil, 2-3 cloves of garlic, 1/2 cup of mayonnaise mixed with sour cream, 1 teaspoon of grated cheese, 1 teaspoon of butter, 1 tbsp. spoon of finely chopped greens.
Preparing baked fish:
Fillet the fish, cut into small pieces of 30-40 g, sprinkle with salt, pepper, roll in flour and fry on both sides.
Sprinkle sliced ​​zucchini with salt, roll in flour and fry until golden brown. Rinse the eggplant slices with hot water and then prepare them in the same way as the zucchini.
Place pieces of fish in a greased frying pan, add zucchini and eggplants, sprinkle with chopped garlic, pour mayonnaise mixed with sour cream, sprinkle with grated cheese and bake in the oven.
When serving, sprinkle the appetizer with finely chopped dill or parsley.

FISH IN SAUCE WITH MUSHROOMS

Ingredients:
For one serving: 100 g of fish (cod, catfish/pike, pike perch, catfish, ice fish, etc.), 5 g of wheat flour, 10 g of butter or margarine, 120 g of sour cream sauce, 30 g of mushrooms, 15 g of onions, 150 g boiled potatoes, boiled egg, grated cheese.
For the sauce: 1 liter of sour cream, 50 g of wheat flour, 50 g of butter (these products will make 1 liter of sauce - for 9 servings).
Preparing baked fish:
Roll the fish in flour and fry. Cut boiled potatoes into slices and fry. Separately fry onions and mushrooms. Pour a small amount of sour cream sauce into the frying pan, place the fried fish, and place potato slices around it.
Place fried onions, sliced ​​mushrooms, and slices of boiled egg on the fish. Pour in sour cream sauce, sprinkle with grated cheese, pour over oil and bake in the oven at a temperature of 240-260°C.
Making sour cream sauce. Fry the sifted flour in a frying pan without oil, cool, mix with butter, add sour cream, bring to a boil, stir, add salt and pepper and cook for 3-5 minutes. Strain and bring to a boil again.
Serve this dish in the pan in which it was baked.

SALMON BAKED IN HONEY-GINGER SAUCE

Ingredients:
1 kg. salmon, 2 cloves of garlic, ginger (approximately 2 centimeters), a small bunch of green onions, 100 ml soy sauce, 100 ml orange/pineapple/apple juice, 3 tablespoons honey.
Preparing baked fish:
Marinade: Mix soy sauce and juice in a small saucepan, heat a little and dissolve honey. Add finely grated garlic, ginger and finely chopped green onions. Spicy lovers add crushed chili pepper. It is best to use orange juice (apple and pineapple are also good).
Pour some of the marinade over the fish and put it in the refrigerator for an hour. Bake in the oven at 250 degrees, about 10 - 15 minutes. While the fish is in the oven, add 1 teaspoon of starch to the remaining marinade and bring to a boil, stirring. Pour the sauce over the finished salmon and serve with rice or vegetables.