Baked fish, especially red fish, are very tasty, because when baked in foil, they retain all their juices. For roasting whole, it is best to use a small to medium-sized fish. This will save you time for preparing it.
It is necessary
-
- pink salmon - 1.5 kg;
- tomato - 1pc;
- garlic 2-3 cloves;
- lemon juice - 2 tablespoons;
- mayonnaise - 150-200g;
- rice -150g;
- fresh dill or parsley
- salt
- ground black pepper.
- baking foil.
Instructions
Step 1
Defrost the fish, carefully gut it. Clean the skin with a knife. Trim the dorsal and pectoral fins with scissors. You don't need to cut off your head. Rinse the fish under cold running water. Remove excess moisture from the carcass by blotting inside and out with a paper or plain towel.
Rub the fish on both sides and inside with salt, sprinkle with lemon juice and sprinkle with black pepper. You can put a few lemon slices in the belly.
Step 2
Preheat oven to 200-220 degrees.
Peel the garlic, squeeze through a press and mix with mayonnaise. Finely chop the greens and add to the mayonnaise, mix everything well. Cut the tomato into slices
Place a sheet of foil on a baking sheet, large enough to wrap the whole fish. Lightly grease the foil in the middle with mayonnaise with garlic and herbs in the size of the fish, put the fish on top. Put tomato slices on top of it and fill with the rest of the mayonnaise. Wrap the foil tightly and bake the fish in the oven over low heat for 25-40 minutes, depending on the size of the fish.
Step 3
Pour 2 cups of water into a saucepan, add salt and bring to a boil. Pour the washed rice into boiling water and cook until cooked for 20 minutes. Throw the cooked rice in a colander.
Remove the finished fish from the oven and cool a little on a baking sheet.
Place the rice on a large dish and pour a little melted butter on top. On the "pillow" of rice, gently transfer the fish whole or cut into portions. Decorate the dish with fresh herbs, tomato wedges, lemon slices, olives, olives.
