Baking food in foil or parchment is one of the oldest cooking methods. After all, baking does not require any special ovens or any extra devices. But even at home, baking fish in foil is not at all difficult, and its taste is unlikely to be inferior to that which was cooked in a fire.
Instructions
Step 1
The key to a deliciously cooked fish is its freshness. It doesn't matter where you bought your fish, in the supermarket, in the bazaar or from the fishermen on the lake. Remember, fresh fish does not have any foreign odors, its scales are shiny, and the eyes are clean. In this regard, live fish are ideal.
Step 2
The fish can be baked whole or in chunks. Salt and pepper the cleaned and washed fish, put it on the foil. If the fish is baked with the head, then it is necessary to remove the gills from it, otherwise the cooked dish will taste bitter. You can take any spices for baking, but everything is fine in moderation. A little pepper, bay leaf, a couple of sprigs of parsley or any other greenery, a little lemon juice - and now a fragrant bouquet is ready, which, on the one hand, will give the dish an exquisite aroma, on the other, it will not interrupt the taste of the fish itself. The prepared fish must be carefully wrapped in foil (it is better to do this in several layers) and you can send the dish into the oven with the seam upwards to avoid leakage of juice.
The optimum temperature for baking fish is 220-250 ° C. Small fish will be enough for 20 minutes, while large pieces will take 30-40 minutes.
Step 3
Baked potatoes, boiled rice or salad are great additions to baked fish. A glass of dry white wine will allow your dinner to become festive or romantic.
