Any fish in the oven is prepared quite simply and does not require special culinary skills from the hostess. The main thing is not to spare her aromatic herbs, sauces and other additives that improve the taste of the dish. Baked fish goes well with almost any side dish.

Which fish is better to bake in the oven?

If you decide to bake fish for dinner, when buying a product, you should pay attention to varieties with a high fat content. These include sea species - blue whiting, salmon, salmon, tilapia. From the river rocks in the oven, carp, bream, carp are delicious. You can bake whole fish as well as slices.

If at hand there was only a dry, small fish, then when cooking it should be generously flavored with melted butter or selected sauces. When baking, you need to keep the pike in the oven longer so that many small bones from it are well softened. In general, in the discussed way, it will be possible to cook any fish deliciously. The finished meal is served hot and cold.

Tip. The taste will improve significantly if you spray fish with lemon juice or table vinegar 15-20 minutes before cooking.

Ointment baked in foil in the oven

Ingredients: 2 Pollock fish, half a lemon, 2 tbsp. l olive oil, a pinch of dried rosemary, the same amount of ground pepper and a mixture of seasonings for fish, salt.

  1. Fish carcasses thaw, get rid of tails, fins and scales.They are washed and laid out on a colander.
  2. When excess liquid drains from pollock, it is rubbed on all sides with salt, seasonings, ground pepper.
  3. The fish is sprinkled with grated rosemary, sprinkled with oil and juice from half a lemon. Carcasses are turned over several times in this mixture so that they are evenly coated with marinade.
  4. Each prepared fish is wrapped in a separate layer of foil. It closes very tightly.
  5. The resulting workpieces are cleaned in the oven. Enough average temperature.

Pollock in the oven will be fully ready in 20 - 25 minutes.

Pink salmon with tangerine marinade

Ingredients: 4 large fish steaks, onion, 3 sour tangerines, salt, dried Provence herbs to taste, pepper.

  1. The prepared steak is placed on a foil slightly oiled.
  2. The fish sticks and sprinkles with Provencal herbs.
  3. The bulb is peeled, chopped into thin circles.
  4. The resulting onion slices are laid between pieces of pink salmon.
  5. Tangerines get rid of the peel and seeds, and then mashed with a blender. The resulting mass is salted and peppered to taste.
  6. The fruit mixture is laid out on the fish.
  7. The foil is wrapped, and pink salmon is baked in this form for 40 - 45 minutes in a well-heated oven.

It is delicious to eat ready-made fish not only hot, but also cold.

Mushroom Stuffed Pikeperch

Ingredients: large pike perch (up to 2 kg), 130 g of salted salmon or other similar fish, large onion, 320 g of fresh champignons, salt, spices, herbs.

  1. The fish is gutted, the bones are removed from it. Left tail and head. The fillet, as it were, unfolds on a table. Lubricate it with salt and selected spices suitable for fish.
  2. Thin strips of salmon are laid on top of the pike perch belly. You can sprinkle the construction with lemon juice on top.
  3. Onions are chopped into cubes and fried with medium-sized mushrooms. The mass is salted to taste. In the process, all excess liquid should leave the pan. Only after this, chopped greens are added to the filling. Some housewives supplement it with grated cheese, cubes of boiled eggs and / or pickled cucumbers. You can dream here unlimitedly.
  4. The resulting filling is laid out on the fish belly. It needs to be distributed as evenly as possible.
  5. The fish folds neatly. Its edges are fixed. To do this, you can use toothpicks or threads.
  6. The whole structure is baked for 45 - 55 minutes. A temperature of 170-180 degrees will be sufficient.

The dish is served for dinner hot with any side dishes and sauces.

Baked fish with buckwheat

Ingredients: 2 portioned bags of buckwheat porridge, 2 pcs. pollock, 2 slices of Borodino bread, 2 large eggs, white onion, half a glass of fat cream, a pinch of black pepper and thyme, fine salt, 80 g of hard cheese.

  1. You need to start cooking with porridge. Cereal bags are dipped in salted boiling water and boiled for 20 minutes until the side dish is ready.
  2. The fish is boiled, with a fork, all the fillets are carefully removed from the bones. It is laid out in a suitable form, greased with melted butter. You should get a fairly thick uniform layer. It is sprinkled with salt, pepper and thyme.
  3. The onion is finely chopped and sent to be fried in any preheated fat until an appetizing blush. It should turn out beautifully golden, but not burn out.
  4. Borodino bread without crusts is rubbed over the onion on a medium grater.
  5. Ready-made buckwheat is sprinkled on it.
  6. Eggs are slightly beaten, mixed with salt, cream. This mass pours over all products. You can also add any aromatic herbs to your liking.
  7. The dish is sprinkled with grated cheese. The more it will be, the tastier the result will be a treat. Therefore, the amount of cheese declared in the recipe can be safely reduced.
  8. Buckwheat fish in this form is cooked a little less than half an hour in a hot oven.

The resulting dish is carefully sliced ​​according to the principle of casserole and immediately served on the table.

Trout stuffed with vegetables and mushrooms

Ingredients: 3 medium river trouts, large carrots, a small young zucchini, onion, 170 g champignons, salt, a handful of canned sweet corn, spices. How to cook fish with vegetables and mushrooms is described below.

  1. In a pan, take turns to fry all the vegetables. First, onions with carrots are laid out on well-heated oil, then thin squash squash is added to them.
  2. Plates of mushrooms are sent to ready-made vegetables. Together, the mass languishes until the liquid released from the products evaporates. Future filling for fish is salted, sprinkled with spices. Lastly, corn without marinade is added to the mixture.
  3. Fish is peeled, washed, dried, and rubbed with salt. The head and tail are left on it.
  4. Already cooled filling is laid out inside the carcasses. The edges are fastened in any convenient way.

Red fish is baked in the oven, stuffed for about 35 minutes.

Oven fish in soy honey sauce

Ingredients: 260 g of salmon, 5 tbsp. l classic soy sauce, 1 tbsp. l honey, ground chili, garlic, 3 tbsp. l olive oil, light sesame seeds.

  1. Garlic turns into porridge, after which it is mixed with all components from the recipe, except for sesame and fish. You get a spicy sauce for salmon. Additional salt is not required, it is enough in soy sauce. The amount of chili pepper in the sauce is adjustable to taste.
  2. In the resulting mixture from the last step, pieces of fish are immersed with the skin up. In this form, the salmon is first left for half an hour in the room, and then cleaned all night for cool.
  3. The furnace heats up to 230 - 240 degrees. The fish turns upside down and fits into shape. Sesame seeds are sprinkled on top of it, and the remaining sauce is poured.

Baked for 15 - 17 minutes at previously set temperature.

Potato casserole with fish

Ingredients: 1 kg of potatoes and pollock, half a kilo of onions and carrots, 2 tbsp. l fat sour cream, 90 ml of any rast. oil, salt, a pinch of ground black pepper.

  1. Oil is poured into a large skillet. It warms up well. On this fat, the onion half rings are fried until transparent.
  2. When the first vegetable softens, all the coarsely grated carrots get enough sleep. The mass is covered and stewed until the vegetables are slightly browned and are fully prepared. They are salted to taste and sprinkled with pepper.
  3. Bones are removed from the fish. The skin remains. You just need to scrape it slightly with a knife to remove the scales.
  4. The resulting fillet is cut into small pieces. They are mixed with salt and pepper.
  5. The potato is peeled, cut in very thin circles. The smaller they turn out, the faster they bake in the oven.
  6. All potato slices fit into a rectangular shape. They are slightly oily.
  7. From above the fish is evenly distributed.
  8. Next, vegetable frying is laid out.
  9. It remains to grease the surface of the dish with sour cream. The more it will be, the juicier and more tender the casserole will turn out.
  10. The form is wrapped in foil and cleaned in an oven preheated to 200 degrees.

Fish and potatoes will be baked at an average level in the cabinet, first half an hour under the cover, then another 10 minutes - already without it.

Cheese Stuffed Fish

Ingredients: white fish carcass (at least 0.5 kg), 130 g cream cheese, 70 ml fat cream, 120 g champignons, 1 tbsp. l sunflower and olive oil, hot red pepper, a bunch of dill, 3-4 teeth. garlic, salt, juice from half a large lemon.

  1. The fish carcass is being cleaned. Her gills are removed. The insides are taken out. It is most convenient to do this through a small incision under the head.
  2. The fish is washed, salted, peppered, sprinkled with juice from half a lemon.
  3. For the filling, the mushrooms are very finely chopped and fried in hot sunflower oil for 7 to 8 minutes.
  4. In a separate bowl, cream is whipped with cream cheese until smooth. Fried mushrooms, chopped hot peppers, chopped dill, salt are also added here.
  5. It is most convenient to stuff fish through an incision in the abdomen with a culinary bag.
  6. When the whole filling is inside the carcass, it is greased with olive oil, wrapped in foil and baked for half an hour in a hot oven.

Next, the fish is cooked for another 7 minutes already without coating. During this time, an appetizing crust will appear on it.

In sour cream sauce

Ingredients: 1 kg of any fish, 340 g of assorted frozen vegetables, onion, half a glass of sour cream, a raw egg, carrot, 1 tbsp. l flour, salt, half a glass of milk, spices.

  1. Fish carcasses are cleaned, fins are cut off from them. The head is removed, as well as all the insides. The remaining fillet on the bones is cut into small pieces.
  2. All fresh vegetables are peeled and chopped randomly. They immediately go to the bottom of a heat-resistant form, and are covered with frozen vegetables from above. Salt and spices are added to taste.
  3. Prepared fish pieces are laid out on the vegetable mass with the skin down.
  4. The whole structure moves for 20 minutes in a hot oven.
  5. At this time, sour cream is mixed with milk and a little beaten egg. Flour, salt is poured into the mass.
  6. The fish is removed from the oven, poured with sauce from the last step. Then she returns for another half hour.

Serve with rice and pickled vegetables.

Halibut fillet in pita bread

Ingredients: 3 thin Armenian pita bread, large tomato, 720 g halibut fillet, a handful of chopped dill, half a glass of sour cream and mayonnaise, salt, onion, mustard to taste. How to cook fish in pita bread in the oven is described below.

  1. For the sauce, mayonnaise, sour cream, chopped dill are mixed. You can add mustard and / or soy sauce to your taste.
  2. The onion is cut into thin rings, the tomato into slices.
  3. Fish fillet is chopped with tiny portioned portions, poured.
  4. Each sheet of pita bread is cut in half. A little onion is laid out on the blanks, on top of the fish pieces, which are smeared with sauce from the first step.
  5. Top circles of tomatoes are distributed. You can slightly salted vegetables.
  6. Thus, all pita breads begin, after which they are folded with envelopes.
  7. Billets are laid down with seams on the prepared baking sheet. They are smeared with the rest of the sauce.
  8. A dish is prepared for about half an hour at 180 - 190 degrees.

The resulting baked fish fillet in pita bread is served to the table as a hot or cold snack.

With carrots and onions

Ingredients: 370 g hake, medium carrot, 2 small onions, salt, 5 tbsp. l unsweetened yogurt, a pair of a pinch of paprika, curry, basil, salt.

  1. After defrosting, the fish is cut into two parts along the ridge. One of them should be a clean boneless filet. Further, the ridge is cut from below and carefully removed. The remnants of the black film are removed.
  2. The resulting slices of fillet are salted, flavored with a mixture of all spices except curry. They should be marinated for 10 to 12 minutes.
  3. Yogurt mixed with curry. Comes to taste.
  4. All vegetables are chopped.
  5. The fish is laid out in a form, carrot and onion are distributed over it.
  6. Top all the sauce from the third step is smeared.

Fish in the oven with carrots and onions is baked at an average level of a well-heated oven for 20 - 25 minutes. As a result, the hake turns out to be tender juicy and with delicious gravy.

Rice Stuffing Recipe

Ingredients: a glass of dry rice, 2 large fish carcasses, large carrots, 3 tbsp. l tomato sauce, 2 onions, 1 tbsp. l lemon juice, 4 tbsp. l rast. oil, a pinch of turmeric, black pepper, sweet pepper, salt, 2 tbsp. water, sour cream.

  1. Rice is washed until the water is perfectly clear.
  2. The chopped fish is rubbed with salt, peppers and poured with citrus juice. It leaves for 12 to 14 minutes.
  3. Vegetables are cut into medium slices and fried until soft. When they are softened, tomato sauce is laid out for onions and carrots. It can be replaced with pureed fresh tomatoes.
  4. In this form, the vegetables are fried for 3 to 4 minutes.
  5. Groats are poured into the pan. It is cooked in a container until completely saturated with oil. Then water is poured into it, and cooking continues for another 10 - 11 minutes until the rice is ready.
  6. The contents of the pan are stuffed with fish carcasses.If the whole cereal does not fit in them, the remains are distributed around the carcasses located in a heat-resistant form.
  7. The fish is smeared with salted sour cream with the remaining spices and sent to the oven. Baking dishes under the foil will last about an hour.

Stuffed fish in the oven is cooked at 180 - 190 degrees.

How to cook fish in salt in the oven?

Ingredients: 2 fatty large mackerels, a kilo of rock salt, egg white, 2 lemons, 4 - 6 branches of fresh thyme, 4 branches of parsley, 4 - 5 teeth. garlic, salt, black pepper.

  1. Fish carcasses are cleaned of all unnecessary. Fins are cut off from them. The entrails are removed from the open abdomen. Be sure to remove the black film. Prepared mackerel is well washed with cold water, dried from all sides with paper napkins.
  2. Fish is poured with lemon juice, rubbed with salt and pepper. In this form, it is left for at least an hour. Then in the abdomen of mackerel is placed chopped garlic, chopped sprigs of parsley and thyme.
  3. Egg white is poured into salt. It is kneaded until it becomes slightly moist. If one protein is not enough, you can use a second egg or a small amount of cold water.
  4. Moistened grains are distributed on a baking sheet. A layer of at least 1 cm should be obtained. Prepared fish are laid on it.
  5. The remaining salt is poured on top. The remaining squeezed lemons are cut in large pieces and laid out side by side. They will become natural flavorings of the dish.

Read also: what is the best way to cook char fish

In a red-hot oven, fish in salt is cooked for a little less than an hour.

Fish "under a fur coat"

Ingredients: 830 g of any fish fillet, 2 pcs. onions and carrots, 130 g medium-fat sour cream, salt and pepper to taste.

  1. The prepared fillet is rubbed with a mixture of salt and pepper, after which it is coarsely chopped and placed in a glass form.
  2. Thinly sliced ​​half rings of onions scatter on top in an even layer.
  3. Next comes the coarsely grated carrot. If desired, vegetables can be preliminarily fried lightly until golden brown in hot oil.
  4. Sour cream is distributed on top. It can be replaced with mayonnaise. The more sauce, the better.
  5. After approximately 45 - 55 minutes of baking in a hot oven, the dish can be checked. Once the top is well browned, it's time to serve the fish under a fur coat for dinner.

This hot meal goes well with boiled potatoes, sprinkled with garlic and fresh herbs.

Cooking option in batter

Ingredients: a pound of fillet of any oily white fish, a full glass of milk, salt, lemon, a glass with a slide of flour, 3 large eggs, a mixture of peppers.

  1. The fillet is washed, rubbed with peppers, salt, poured with lemon juice and pickled in this form for about 20 minutes.
  2. Eggs are beaten with milk. Flour is added to the mixture. The ingredients are mixed until even the smallest lumps disappear. Batter must be salted.
  3. Large fish pieces are alternately lowered into batter, after which they are quickly fried over high heat until a delicious crust appears.
  4. Then they are laid out in a form and cooked in the oven for another 20 - 25 minutes until fully cooked.

For baking, a temperature of 180-190 degrees will be enough.

Baked mackerel in mayonnaise sauce

Ingredients: 3 carcasses of freshly frozen mackerel, 2 mal. tablespoons of pink horseradish with beets, salt, 3 small. tablespoons of sweet mustard and classic mayonnaise.

  1. It is most convenient to work with not fully thawed fish. Such carcasses are easier to clean, cut. Her pieces are perfectly smooth.
  2. The mackerel is washed, neat cuts are made on the fish belly, through which the insides and the black film are removed. Already clean gutted fish is cut into medium portioned portions. For this purpose, you need to choose a very sharp knife.
  3. The resulting neat fish pieces are rubbed with salt. After that, they are laid out on a baking sheet covered with food foil (shiny side to the products).
  4. To prepare the sauce, mix all the remaining ingredients.
  5. Fish is poured with mayonnaise mixture from the previous step.

Baked a little more than half an hour at 180 - 190 degrees. To taste, the finished dish is vaguely reminiscent of smoked mackerel, but it turns out more tender.

Carp under a delicious marinade

Ingredients: 850 g of fish (carp), 2 large onions, ½ tsp. salt, any rust. oil, large lemon, 3 sprigs of basil, a mixture of peppers.

  1. First of all, the carp is thoroughly cleaned of large scales. Then its fillet is cut across into medium portioned pieces.
  2. One onion and basil are chopped very finely. You can use any other fresh herbs to taste. For example, some housewives prefer cilantro.
  3. Prepared fish is placed in a pan. A large amount of citrus juice is squeezed onto it from above. Onion with herbs is added. Directly with your hands, the mixture is well rubbed, salted, peppered and left for a couple of hours. The longer the fish stays in the marinade, the tastier it will end up.
  4. The wide square shape is covered with foil (shiny side up). It is sprayed with oil, covered with a layer of onion half rings. The remaining vegetable is cut rather coarsely.
  5. Pieces of fish (back up) are laid out on the onion pillow. Thickened from the marinade is distributed on them.
  6. The foil is packed in an envelope.

According to this recipe, fish under the marinade is baked in the oven for 35 minutes. The oven is preheated well to 210 - 220 degrees.

How to bake zander in foil?

Ingredients: large carcass of pike perch, onion, salt, small. spoon of mustard, 1 tbsp. l oily sour cream, a mixture of seasonings for fish.

  1. The fish is gutted. Gills are cut off from it, scales are removed.
  2. The carcass is well washed on all sides, after which it is rubbed with salt and the selected seasoning mixture. In this form, zander is left for 15 minutes.
  3. Prepared fish is smeared with a mixture of sour cream and mustard. The amount of these components can be increased or decreased to taste.
  4. Pike perch is left for another 7 minutes.
  5. The foil is sprayed with oil. A fish carcass is laid out on it. Onion rings are distributed on top. Some of them go to the abdomen of zander.
  6. The foil wraps tightly around the fish.

In a very hot oven, the dish is baked for 35 - 40 minutes. Further, the coating unfolds, and the pike perch is neatly transferred to a beautiful flat plate.

Red fish steak

Ingredients: 4 large fish steaks, medium white onion, 4 leaf parsley, lemon, salt, ground pepper, any rast. oil.

  1. If it was not possible to buy ready-made steaks, you need to take red fish weighing 600 - 700 g and divide it into smooth, neat pieces. Their optimum thickness is 2 cm.
  2. Frozen fish thaw at room temperature. If you use warm water for this, then in the end the dish will turn out to be tough and dry.
  3. The baking sheet is covered with oiled foil. Coarsely chopped onions are laid out in the first layer. On it are fish pieces, grated with salt and pepper. If desired, a small amount of dried rosemary or lemon pepper can be used.
  4. Steaks are watered with lemon juice.

In the oven preheated to 210 degrees, a baking sheet with food is placed. It is aged 17 to 20 minutes. If the fish was frozen, it will take a little longer to cook.

Spicy recipe with garlic and paprika

Ingredients: 2 large mackerels (total weight of the fish is about 1 kg), 3 - 5 teeth. garlic, 2 tbsp. l rast. oil, 1 tsp. fine salt and Provence herbs, 1 tbsp. l sweet ground paprika.

  1. Washed and gutted fish blooms on filet. At the same time, the upper skin is not removed from it. This part does not spoil the finished dish at all.
  2. The oil combines with chopped garlic, Provencal herbs, salt and paprika. The resulting marinade is coated with fish fillet. Then it is left to "rest" for 80 - 90 minutes.
  3. The oven is preheated to 220 degrees.
  4. Prepared fish is transferred to a baking sheet covered with high-quality oiled parchment and placed upside down.
  5. Bake for 15-17 minutes at previously set temperature.

Ready meals are generously sprinkled with fresh herbs and served hot for dinner.

Fish and Cauliflower Casserole

Ingredients: 270 g of cod, 130 g of broccoli, onion, 160 g of cauliflower, 2 tbsp. l any vegetable and butter, a bunch of fresh parsley, a slice of white bread, 60 g of semi-hard cheese, salt, an egg, 2/3 tbsp. heavy cream, ground black pepper.

  1. Two kinds of cabbage, divided into “umbrellas”, are lowered into boiling water for 3-4 minutes. Then it reclines on a sieve and is washed with cold water.
  2. White bread is crushed by a blender to large crumbs.
  3. Cheese is rubbed on a medium grater.
  4. The fish is cut in small pieces, salted and peppered to taste.
  5. Greens and onions are chopped very finely. The latter is fried in a mixture of oils until golden brown. Then fish pieces are added to the onion, and the frying lasts 3 to 4 minutes.
  6. Fried cod with vegetable slices is laid out at the bottom of the prepared form. From above the cooled "umbrellas" of cabbage of two types are evenly distributed.
  7. The sauce is filled with beaten egg, cream and half the grated cheese. The mass is salted and very well kneaded.
  8. The resulting sauce is filled with fish and vegetables.
  9. Then crumble bread crumbs and the remaining cheese.

In a well-heated oven, the dish is cooked for 30 - 35 minutes. The finished casserole is covered with a delicious golden crust.

Cod in mustard cream sauce

Ingredients: 2 carcasses of cod (total weight of about 1.5 kg), breading flour, salt, mustard oil, a bunch of fresh dill, 2 tbsp. l grain mustard, 2/3 tbsp. medium cream, salt-free seasoning for fish, ground black pepper.

  1. The fish is thawed, fins are cut off, and the tail is removed. The rest of the carcass is cut into pieces. A black film is removed from the abdomen.
  2. The fish is rubbed with salt and seasoning.
  3. Her pieces are rolled in flour and fried in mustard oil until golden brown.
  4. The cream is mixed with chopped dill, mustard, salt, and pepper.
  5. This sauce is poured into a fish laid out in a mold.

The dish is baked for 20 - 25 minutes at a temperature of 190 degrees.

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