Oven-baked catfish is very tasty and tender. Unlike fried catfish, it is saturated with the aroma of spices and is not so high in calories. The lack of excess fat makes it one of the best fish dishes for both simple and dietary meals.
It is necessary
-
- fresh or frozen catfish;
- spice;
- Bay leaf;
- black peppercorns;
- ground black pepper;
- salt.
Instructions
Step 1
Gut a kilogram catfish, cut off the head, wash and dry. If a frozen carcass is used for cooking, it must first be defrosted and washed thoroughly. Chop the fish into portions or leave the carcass intact by cutting along the ridge in several places for better baking. Mix 1 tablespoon of salt and 1 teaspoon of ground black pepper, brush the prepared carcass with this mixture outside and inside (to add spice, add red hot pepper to the mixture, or use a mixture with red hot pepper instead of black pepper, proportion 1: 1).
Step 2
Take a baking sheet or nonstick dish. Put foil on the bottom and pour 2-3 tablespoons of odorless vegetable oil, distribute evenly. Throw 3 leaves of bay leaves and 6-7 peas of black allspice into the mold, put on top of the catfish. Close the top tightly with foil and place in an oven preheated to 170 degrees for baking. Bake over medium heat.
Step 3
After 20 minutes, take out the baking sheet and remove the foil, pour the catfish on top of the released juice. Cover again with foil and place in the oven for another 30 minutes. Readiness can be easily checked by piercing the fish with a toothpick. If the juice released from it is transparent - the catfish is baked, if there is blood in the juice - you need to put the baking sheet in the oven for at least 10 minutes. The baking time directly depends on the weight of the fish. Put the finished fish on a plate, garnish with herbs or slices of orange and lemon, pour a little lemon juice on top.
