Convenient when the main dish and side dish are cooked together. If you want to be convinced of this, cook fish with carrots and onions in the oven, and you will not have to spend a lot of time, but a tasty and healthy meal will turn out to be great.
Oven baked fish with carrots and onions
Ingredients:
- 500 g of fish fillets (cod, pike perch, tilapia, pollock, etc.);
- 2 carrots;
- 2 onions;
- 150 g of 20% sour cream;
- 40 g of butter;
- 1/3 tsp each dried basil, marjoram and savory;
- 1/2 tsp allspice ground pepper;
- salt;
- vegetable oil.
Thaw fish fillets in the refrigerator if they have been frozen. Rinse it well under running water and leave it in a colander to drain the liquid. Wash and peel vegetables and chop: onion - in half rings, carrots - in thin strips or on a coarse grater. Heat a saucepan or skillet over medium heat, add butter and melt completely. Fry the onion on it until silvery for 3 minutes, then stir in the carrots and simmer all together for 10-15 minutes under the lid. After that, let the mass cool slightly, mix with sour cream, season with pepper and salt.
Coat a small rectangular or round ovenproof dish with vegetable oil. Cut the fillets into squares and place them close to each other on the bottom of the dish. Sprinkle the fish with salt and spices evenly and top with the sour cream roast. Preheat oven to 180oC and bake the dish in it for 30 minutes.
Diet recipe for fish with carrots and onions in the oven
Ingredients:
- 1 medium fish (sea bass, pink salmon, mackerel, etc.);
- 2 carrots;
- 2 onions;
- 3 sprigs of rosemary;
- half a lemon or lime;
- 3/4 tsp each ground white pepper and thyme;
- salt;
- 30 ml of vegetable oil.
Cut off the head and tail of the fish, gut it and peel off the scales. Thoroughly wash it of mucus and blood clots under running water, dry it and cut it across into pieces of approximately the same weight. Rub them with salt, white pepper and thyme on all sides, sprinkle with freshly squeezed lemon or lime juice, mix gently with your hands and soak for 15-20 minutes. Remove the husks from the bulbs and the top skins from the carrots. Cut the first vegetable into rings, the second into semicircles.
Spread a double sheet of foil on a baking sheet, reflective side up, brush with vegetable oil and cover the center with half the vegetables. Lay on it pieces of fish in about the form of a whole carcass, cover with sprigs of herbs and the remaining "fur coat". Gather the edges of the mirror paper carefully and wrap tightly. Send the pots and rolls to the 200oC oven and cook for 30 minutes.
