Red fish baked in the oven is perfect for both a family dinner and a festive feast. These types of fish are high in fatty acids, vitamins, protein and are useful for the cardiovascular system. When consumed baked, the level of cholesterol in the blood decreases.
Oven-baked red fish will please even sophisticated gourmets. It can be cooked in many ways, but it always tastes good. Red fish is rich in vitamins A, E, PP, D, as well as phosphorus, manganese, iron, zinc and other trace elements. Most varieties are high in fat. Such fish contains valuable triglycerides and fatty acids.
Salmon, trout, salmon, chum salmon, sockeye salmon, pink salmon are ideal for baking. However, some varieties can only be baked with salt and spices. The increased fat content of fish makes dishes prepared with it juicy and nutritious.
Whole red fish baked in the oven
A spectacular and incredibly tasty dish can be prepared from large red fish. This will require:
- 2-2, 5 kg of red fish;
- 200 ml of liquid sour cream (fat content 15%);
- 6 chicken eggs;
- 1/2 lemon juice;
- breadcrumbs;
- 3 tablespoons extra virgin olive oil;
- 20 g butter;
- salt, herbs (1 large bunch), spices.
- 1 tbsp. l balsamic vinegar.
Prepare the fish before baking. Clean the scales with a knife, make incisions just below the gill fins and remove the head. Cut open the abdomen and use a knife to remove the insides as well as the tail fin. Rinse the fish very thoroughly under running cold water, paying particular attention to the abdominal cavity. There should be no blood clots and viscera in it. You can make longitudinal cuts on the carcass in its upper part so that it is well saturated with spices and sauce.
If the fish is not very large, you can bake it whole by first cleaning it from the scales and removing the gills. It is convenient to cut the gills with special culinary scissors.
Boil chicken eggs, separate the yolks and grind them with a fork or grate them finely. Mix the grated eggs with the estimate, butter, balsamic vinegar, breadcrumbs. The sauce should be fairly liquid.
Grate the prepared red fish with salt, spices, sprinkle with olive oil and lemon juice. Put it on a baking sheet covered with parchment paper, pour over the sauce.
The optimal time for baking a dish at a temperature of 180 ° C is 40-50 minutes. The cooking time depends on the size of the fish.
When serving, it is permissible to sprinkle the dish with chopped herbs. Hot baked fish tastes better, so it's best to serve it right after cooking. You can decorate the dish with lemon slices and separately prepare sour cream sauce or white sauce.
Fish baked in foil
Fish with onions and lemon
Red fish when baked in foil turns out to be very tasty and juicy. To prepare the second course you will need:
- 1 kg of fresh red fish (salmon, chum salmon, trout);
- 1 small lemon;
- 2 onions;
- some salt;
- spice;
- greens (1/2 bunch).
Peel the fish from small scales very carefully. You can use a knife or a special device. Then remove the head, all fins, entrails, if the fish was not gutted, and rinse the carcass very well. Cut the carcass into small portions. The optimum thickness of the pieces is 1, 5-2 cm. Salt the fish, sprinkle with a mixture of peppers or a special seasoning. A mixture of Italian herbs is ideal for preparing such a dish.
Peel the onion from the outer husk, cut into thin enough rings. Cut the small lemon into thin slices. Put a sheet of foil on a baking sheet and put thin slices of lemon and onions on it in layers. Put the fish pieces neatly on them and cover with layers of lemon and onion. Wrap the foil so that it completely covers all layers and juice does not leak out during cooking. The optimal time for baking a dish at a temperature of 200 ° C is 30-40 minutes. You can open the oven 5 minutes before cooking and gently open the foil, then continue baking. This is necessary in order for the top to brown slightly.
Fish baked with asparagus
To prepare an original dish you will need:
- 400 g fresh red fish fillet;
- 800 g asparagus, fresh or frozen;
- 4 cloves of garlic;
- a little salt, seasoning to taste;
- sprigs of greenery;
- 1 large lemon;
- olive oil.
For baking fish according to this recipe, both fatty varieties of red fish (salmon, salmon) and more dietary ones (pink salmon, trout) are suitable. Cut the fillet gently into portioned pieces, and then salt, lightly sprinkle with spices and let it brew for 10 minutes.
Chop the asparagus not very finely. Cut the lemon into thin slices. Cut 6 squares from the baking foil, calculating their size so that the foil completely covers the portioned pieces of fish. Place the foil on a baking sheet and place the asparagus on each square, then the fish fillet. Peel the garlic, pass through a special press and mix thoroughly with olive oil, then grease the fish with the resulting mixture.
Place thin slices of lemon on the fillet. Put a sprig of herbs on each circle of lemon. For this, rosemary, dill, parsley are suitable.
Wrap the foil so that the envelopes are obtained. The optimal time for baking a dish at a temperature of 180 ° C is 20 minutes. Serve the fish with asparagus and lemon hot. You can arrange it on portioned plates directly in the foil.
Red fish under cheese crust
The crispy crust gives the baked red fish an even richer flavor. To prepare the dish you will need:
- 500 g salmon fillet;
- 30-50 g of bread crumbs;
- 50 g of hard cheese (parmesan);
- 2 tbsp. l olive oil (cold pressed);
- a pinch of salt, pepper;
- 1/2 small lemon;
- greens (1/2 bunch).
Cut the salmon fillet into portions neatly with a knife. Salt the fish, pepper well and put on a baking sheet. Cover the baking sheet with parchment or foil beforehand.
Squeeze the juice out of the lemon and grate the zest finely. Grate the Parmesan on a coarse grater. Rinse greens, dry and chop finely.
Mix olive oil, as well as lemon juice, grated zest, bread crumbs, cheese in a bowl. Lightly salt the mixture and add a little pepper. You can use not the usual black pepper, but white pepper. It goes well with red fish to taste. Stir all ingredients to make a thick sauce. Spread the thick sauce over the fish pieces. Bake the dish at 200 ° C for 15 minutes.
Red fish baked under a "fur coat"
Red fish can be baked under a vegetable "fur coat". This dish turns out to be very tasty and satisfying. To prepare it you will need:
- 700 g fillet of red fish (trout, chum salmon, pink salmon);
- 500 g medium-sized potato tubers;
- 2 large carrots;
- 2 medium-sized onions;
- 50 ml of medium fat mayonnaise;
- 50 ml sour cream 15% fat;
- pepper and salt.
Remove the skin from the fish fillet, then cut into portions. Put the pieces on a baking sheet, previously covered with foil. Season the fish with salt and pepper.
Peel potatoes and carrots. Cut the potato tubers into thin slices. It is better to grate carrots coarsely. Peel the onion and cut into thin rings.
Mix mayonnaise and sour cream to make the sauce. You can add some chopped greens to it. Put grated carrots on pieces of fish and pour half of the sauce over it, salt. Next, lay out the potato mugs and onions, pour the remaining sauce, salt. Bake the dish at 180 ° C for 45 minutes.
Fish baked in dough
Red fish turns out to be especially juicy and tasty if baked in dough. To prepare the dish you will need:
- 1 kg of salmon or salmon (chilled fillet);
- 500-600 g of wheat flour;
- 4 large chicken eggs;
- 1 large lemon;
- water;
- dill or parsley (1/2 bunch);
- pepper to taste, salt.
Salt fillet and pepper a little. Cut the lemon into thin slices. You can use a special shredder for this to make the circles almost transparent.
Beat the chicken eggs gently. Add a pinch of salt to a bowl of eggs, add water, add flour and knead the dough. It should be pretty cool. Form a ball out of the dough, wrap it carefully in foil and put it in the refrigerator for 1 hour. After that, roll out the dough, put on a baking sheet. Put the red fish fillet on the dough without cutting it in portions. Put lemon circles in one row on the fish and wrap the edges of the dough so that the fish and lemon are completely covered.
Bake the dish for 30-40 minutes at an oven temperature of 200 ° C. Put the prepared fish in the baked dough on a large plate, carefully cut off the top crust, sprinkle with chopped fresh herbs and serve.
Red fish baked with vegetables and cheese
For a healthy diet, a dish such as fish baked with vegetables is excellent. Vegetables well complement the taste of salmon, trout, pink salmon. To prepare an original dinner, you will need:
- 1 kg of red fish fillet;
- 50-70 g sour cream (15% fat);
- 1 large carrot;
- 1 large onion;
- 2 ripe dense tomatoes;
- 50-100 g of hard cheese;
- pepper and salt to taste.
Wash fish fillets thoroughly. The skin does not need to be removed, as it holds the fish together and prevents it from boiling during heat treatment. Cut the fillets with a sharp knife into portions, add salt and place in a baking sheet or tray. Beforehand, it is better to grease the dishes with sunflower or butter.
Peel the carrots with a sharp knife. Peel the onion. Gently grate the carrots on a very fine grater, carefully cut the onions into thin rings. Saute vegetables in vegetable oil for 1-2 minutes. The onion should be lightly browned. Wash the tomatoes, remove the hard bottom and cut into medium-thick slices.
On slices of prepared fish fillet, gently lay the circles of tomatoes, and then the fried vegetables and salt, sprinkle with ground black pepper or any seasoning to taste. Grate hard cheese and sprinkle over fish and vegetables. To add juiciness to the dish, you can additionally grease the fish with vegetables and cheese with sour cream. It is better not to use mayonnaise in this recipe. When cooked, it produces trans fats that are harmful to health.
The optimal baking time at 180 ° C is 30-40 minutes.
Red fish baked in a creamy sauce
Creamy sauce successfully complements the taste of red fish and gives it juiciness and tenderness. To prepare such a delicious dish you will need:
- 800 g of red fish fillet;
- 1 liter of cream (33% fat);
- a bunch of fresh greens;
- 3 chicken eggs;
- 1 tbsp hot mustard;
- 1 large lemon;
- black pepper, salt.
Rinse the fish fillet thoroughly, then pat dry with a paper towel and place in a saucepan or other fireproof dish, skin side down. Season the fish with salt, pepper or spice. It is not recommended to use too many spices, as they can overpower the rich taste of red fish and sauce.
Boil chicken eggs, separate carefully boiled yolks and grind them with mustard using a fork. Remove the zest from the lemon by grating it on a fine grater. Mix thoroughly in a bowl with separate cream, lemon zest, yolks with mustard, chopped fresh herbs (dill, parsley), salt. You can use a blender to mix the ingredients, but at minimum speed.
Pour the sauce over the fish in a baking sheet. The optimum baking time at 180 ° C is 30 minutes.
