All nutritional recommendations say that oven-baked fish are healthiest. It warms up equally throughout its area and from this its taste and aroma become stronger and brighter.
It is necessary
- • Any river fish - 2 pcs. 450 g each;
- • Fine iodized salt - 200 g;
- • Fresh parsley and dill;
- • A mixture of spices for fish - 1 pack;
- • Fresh lime - 3 pcs.;
- • Sweet butter - 50 g.
Instructions
Step 1
First of all, you should properly prepare the fish. The carcass should be thoroughly cleaned of scales, remove all the insides (including the gills) and rinse well. The head, fins and tail do not need to be cut off. If caviar or milk is caught in the fish, then they should also be washed and transferred together with the prepared fish into an oblong special bowl.
Step 2
Next, the fish must be dried. For this procedure, you can use a paper towel or paper napkins. Rub the fish thoroughly and generously with spices and salt. Not only from the side of the skin, but also the abdomen.
Step 3
Place prepared fish on unfolded sheets of foil. Each to its own. The sheet should be such that the whole fish can be wrapped in it.
Step 4
Divide the butter in half. Put pre-chopped parsley with dill and a piece of sweet butter in the belly of the fish.
Step 5
Squeeze the juice out of the fresh lime and pour over the fish prepared for baking. Cover the fish with metal foil, pinching it tightly. There should be no holes left.
Step 6
Transfer the fish to a baking sheet in which they will be baked and put in an oven preheated to 190 degrees. Bake the fish without opening the oven door for 25 minutes.
Step 7
Open the oven and take out the baking sheet with the fish. Open the foil quite a bit in two places and put it back for 10 minutes. You can garnish with any salad.
