Fish fillets can be a real salvation for a hostess who has too little time for culinary experiments. Fillet is baked quickly, but you can cook it differently every day.
It is necessary
-
- fish fillet;
- onion;
- mayonnaise;
- salt;
- seasonings for fish;
- ground black pepper;
- vegetable oil;
- butter;
- cheese;
- flour;
- foil;
- carrot;
- potatoes;
- ginger.
Instructions
Step 1
Place the thawed fish fillets in a greased skillet or margarine. Season it with a little salt and sprinkle.
Cut the onions into half rings and place them on the fish so that the onions completely cover all the fillets. Brush the onion with mayonnaise so that the mayonnaise completely covers the onion.
Place the fillets in a preheated oven and bake for half an hour.
Step 2
Cut the onions into slices, rub the raw carrots on a coarse grater. Dip the fish fillets in the flour and seasoning mixture. Grate any hard cheese on a coarse grater.
Divide the chopped onion into two equal portions. Place half of the chopped onion in a greased baking dish. Put the fish doused in flour and seasonings on top of the onion. Place a layer of grated carrots and any leftover onion on top of the fillet. Sprinkle grated cheese over the dish and brush with mayonnaise.
Place the dish in the oven and cook for twenty to thirty minutes.
Step 3
Peel potatoes and carrots and cut them into small pieces. Place a piece of fish fillet on the foil and sprinkle with the fish seasoning. Place a small piece of butter under the fish. Place the sliced potatoes and carrots on the fillets.
Wrap the foil and place the dish in the preheated oven for twenty-five minutes.
Step 4
Cut the onion into thin rings. Peel and grate three carrots on a coarse grater. Peel a piece of fresh ginger two centimeters long, grate on a fine grater and mix with carrots.
Divide a pound of fish fillet and chopped onion in two. Place half of the fish in a greased deep skillet, sprinkle with salt and ground black pepper and top with half of the onion. Place the rest of the fish fillets and onions on top of the onion. Place the carrots on top of the onions.
Pour water into the skillet so that the water completely covers the carrots. Cover and place in the preheated oven for half an hour.
Remove the lid from the skillet and keep the fish in the oven for another ten minutes. This dish can be eaten hot or cold.
