Fish in foil - 15 recipes on how to cook in the oven and in a slow cooker

In order for the fish in the foil to turn out to be especially tasty and juicy, you need to choose its grade correctly, choose the appropriate spices, sauces and other additives. There are many good recipes for such dishes. It will be possible to bake fish not only in the oven, but also in the slow cooker.

Choose fish for baking in foil

Not every fish in the foil in the oven turns out to be tender, soft, juicy. It is necessary to determine its suitable variety not by the appearance of the underwater inhabitant, but by the structure of its meat.

From river fish, you should pay attention to carp, zander, carp, salmon and trout. Hake, mackerel, saury, tuna, and flounder stand out from the sea.

The parameters of modern ovens allow to bake whole carcasses weighing about 3 kg. Larger fish are best cut with steaks or just separate the fillet from the bones.

Cod, saffron cod and blue whiting are not suitable for baking in this way. In the process, fish carcasses of these varieties will fall apart. The finished dish will turn out friable and watery.

Fish baked in foil with lemon

Product Composition:

• trout fillet - 200 grams;
• asparagus - 400 g;
• olive oil - 3 dessert spoons;
• garlic - dry / fresh according to preference;
• juicy lemon - 1 pc.;
• young dill, a little salt, spices - to taste.

Algorithm of actions:

1. Rinse the fillet and cut into medium portions.
2. Peel and rinse the asparagus.
3. Cut the foil into plates according to the number of fish pieces. Each grease with olive oil.
4. Put prepared asparagus to the bottom. Sprinkle with salt and spices.
5. Spread on top of the fish piece.Grease the trout with the remaining oil and sprinkle with chopped garlic.
6. Cover the fish with thin slices of lemon and a couple of sprigs of fresh dill.
7. Foil tightly. Place in an oven preheated to 180 ° C.
8. Cook the dish for a little less than half an hour.

Serve the fish baked in foil hot portionwise. Asparagus will be a useful side dish for trout.

With potatoes in a slow cooker

Product Composition:

• mackerel - 1 carcass;
• potatoes - a pound;
• sour cream - half a glass;
• lime juice (you can take lemon) - 2 tbsp. l .;
• a little salt, a mix of peppers, lavrushka, seasonings for seafood - to taste;
• assorted table greens - ½ bunch;
• purified water - 1 full glass.

Cooking Algorithm:

1. Rinse and thaw fish carcass. Remove entrails, fins and all other parts. Cut into portions.
2. Put the fish in a large bowl. Cover with all dry ingredients to taste. Sprinkle with citrus juice. Mix everything right with your hands and let it brew for about half an hour.
3. To the oiled bowl of the kitchen assistant send potatoes, cut into small pieces. Sprinkle with salt. Smear with sour cream.
4. Spread the fish on top.
5. Close the slow cooker with a piece of foil.
6. Cook fish and potatoes in a baking program without a lid. The whole process will take 45 minutes.

Sprinkle the finished dish with chopped herbs, after removing the foil. Close the lid and let it brew for 7 - 8 minutes.

Cooking with vegetables

Product Composition:

• fillet of any red fish - 2 pcs.;
• onion - 1 head;
• zucchini - 1 pc.;
• carrots - 2 pcs.;
• celery stalk - 1 pc.;
• salad pepper - 1 pc.;
• lime juice / lemon - 2 dessert spoons;
• citrus zest - ½ teaspoon;
• butter - 50 - 70 g;
• salt, garlic, pepper - to taste.

Cooking:

1. Combine soft butter, garlic, lemon zest, salt, pepper in a small plate.
2. Rinse all vegetables and cut into small pieces. Add salt. Pour citrus juice.
3. Divide the vegetable mass into two parts. Spread over two large pieces of foil.
4. Lay fish fillets on top of the “pillows” of vegetables. Spread it with fragrant butter.
5. Wrap the foil with an envelope. Tighten the edges firmly.

Bake the dish in the oven for 20 minutes at 200 ° C. Serve the fish with a vegetable side dish.

Oven stuffed fish in foil

Product Composition:

• carp - 1 large carcass;
• carrots and onions - 1 pc.;
• lemon - 1 pc.;
• egg - 2 pcs.;
• strong black tea - 2 dessert spoons;
• salt, aromatic herbs, herbs - to taste.

Cooking:

1. Cut the fish, in the process, carefully removing the skin from the carp - “stocking”. Leave the head.
2. Pass the remaining fish fillet through a meat grinder along with vegetables.
3. Add eggs, salt, aromatic herbs and herbs to the mass.
4. Fill the resulting fish skin filling. Sew carcass or fasten with toothpicks.
5. Pour lemon juice and strong tea on top.

Wrap the fish in foil and bake for 40 - 45 minutes at medium temperature.

In sour cream sauce

Product Composition:

• silver carp - 1 carcass;
• sour cream - ½ tbsp .;
• Provencal herbs - 1 teaspoon;
• coarse salt to taste.

Cooking:

1. To clean the scales on the fish, remove the entrails, cut off the gills. Make a few cuts on the carcass.
2. Salt the cream and mix with Provencal herbs.
3. Coat the resulting carcass with the resulting sour cream sauce.
4. Wrap silver carp in foil. Place on a baking sheet.

Bake the treat for about half an hour at 250 ° C.

With mushrooms in a slow cooker

Product Composition:

• frozen pink salmon - 1 carcass;
• cheese - 300 g;
• onion - 3 heads;
• chanterelles - 400 g;
• oil, spices, salt - to taste.

Cooking:

1. Defrost fish. Clear of all unnecessary. Cut the remaining fillet into large slices.
2. Boil mushrooms in advance. It will be enough 20 minutes in boiling water. Then fry in any fat along with small pieces of onion. Add spices, salt.
3. Put the frying pan on the foil layer. Spread the fish on top. To salt it.
4. Wrap the cover with an envelope and place on a double boiler lattice.

Prepare a treat for half an hour in the “Steamed” program.

Red fish in the oven in foil

Product Composition:

• fillet of any red fish - 4 pcs.;
• lemon - 1 pc.;
• Lavrushka - 4 leaves;
• onion - 1 head;
• salt, oil, spices - to taste.

Cooking:

1. Put foil in a baking dish. Oil it and cover it with thin onion rings.
2. Spread the lavrushka and thin slices of lemon on top.
3. Arrange the fish fillet (peeled up).
4. Pour the whole structure with juice squeezed from the remaining part of citrus. Be sure to pre-select the bones from it.
5. Top cover the products with a second piece of foil.

Cook the dish for 22 - 25 minutes at 210 ° C in the oven.

With tomatoes and bell pepper

Product Composition:

• steaks of any red fish - 2 pcs.;
• tomatoes - 1 pc.;
• onion - ½ head;
• sweet red pepper - 1 pod;
• salt, oil, spices - to taste.

Tomatoes for this dish are best to choose dense, fleshy. Such fruits will retain their structure, will not spill and will not turn into an acidic gruel.

Cooking:

1. Lay the foil on a baking sheet. Oil her.
2. Pour the coating with chopped onions arbitrarily.
3. Spread steaks grated with spices and salt on top. Sprinkle them with oil.
4. Close the fish with vegetable slices.
5. Cover everything with a second piece of foil.

Bake treats for half an hour at 190 - 200 ° С.

Steamed Diet

Product Composition:

• dorado - 1 carcass;
• lemon - 1 pc.;
• olive oil - 20 ml;
• basil (light) - 1 bunch;
• salt, oil and pepper - to taste.

Cooking:

1. Wash the dorado and get rid of the insides. To dry.
2. Grease a layer of foil with oil. Place a dorado on him.
3. Salt and pepper. Oil the carcass.
4. Finely chop the half pitted lemon. Mix it with chopped basil. Insert the mass into the belly of the fish.
5. Squeeze the juice from the remaining lemon. Pour them a dorado.

Cover the fish with foil. Place the workpiece on a double boiler in a slow cooker. Leave the fish in the foil in the multicooker, setting the “Steamed” mode for 40 minutes.

Pollock in soy sauce in foil

Product Composition:

• fresh pollock - 1 carcass;
• onions and carrots - 1 pc.;
• ground paprika and curry - ½ teaspoon each;
• lime / lemon juice - 1 tbsp. l .;
• soy sauce (classic) - ½ tbsp.

Cooking:

1. Chop onions in half rings, carrots in half washers.
2. Butcher the fish carcass. Clean it from black film inside. Otherwise, the finished dish will be bitter.
3. Cut pollock in portions.
4. Put the fish in a deep bowl, cover with all seasonings. Stir, let the products brew for about an hour.
5. Pour vegetables to the fish. Mix everything up again.
6. Transfer to foil-covered form.
7. Pour the ingredients with citrus juice and soy sauce.

Close the products with the edges of the foil. Cook at 190 ° C for 45 - 55 minutes. At the very end, you need to open the foil and let the ingredients brown.

How to bake mackerel

Product Composition:

• freshly frozen mackerel - 1 kilo;
• lemon - 1 pc.;
• assorted greens - 1 bunch;
• tomato - 1 pc.;
• onion - 1 pc.;
• salt, oil, pepper - to taste.

Cooking:

1. Clean and dry the fish carcasses. Grate with a mixture of pepper and salt.
2. Rinse assorted greens thoroughly and dry. Finely chop.
3. Chop the remaining vegetables and lemon with thick plates.
4. Deep cuts are made over the entire surface of the mackerel carcasses. Insert plates of vegetables and lemon into them one by one.
5. Grease a large sheet of foil with vegetable oil. Place fish on it. Securely wrap the entire structure.
6. Bake the fish in the oven, preheated to 190 - 200 ° C. The optimal cooking time is 40 - 45 minutes.

About 5 to 7 minutes before the end of the process, the coating needs to be deployed so that the fish has time to become crusty. Serve the ruddy dish with fresh chopped herbs.

Cooking from carp

Product Composition:

• Carp carcass weighing 1.5 - 2 kg;
• onions - 2 to 3 heads;
• Lavrushka - 3-4 leaves;
• pepper (peas) - 1 handful;
• coarse salt and oil.

Cooking:

1. To clean carp from scales and all superfluous. Be sure to cut off the gills.
2. Cut the abdomen of the carcass and carefully remove all the insides.Rinse fish with running water.
3. Peel the onions and chop into thin quarters of rings. Knead it with your hands. Combine with crumbled parsley and peas.
4. Rub the prepared carp from all sides with salt. You can use any mixture of seasonings for fish.
5. Spread foil on the table. Cover it with a small portion of oil. Sprinkle with chopped onion and pepper.
6. Lay the carp on top. Inside it also add a small amount of onion with the rest of the ingredients.
7. Fill the fish with the remaining vegetable composition. Sprinkle with oil (both vegetable and olive are suitable).
8. Pack carp in foil. Put in a cold place to marinate all night. If the hostess does not have so much time left, 3 hours will be enough.

Remove the carp in the foil in the oven at 200 ° C. Cook for 50 - 55 minutes.

Dorado baked in foil

Product Composition:

• fresh carcasses of a dorado - 2 pcs.;
• lemon - 1 pc.;
• rosemary - 2 branches;
• onion - 1 head;
• salt, oil and aromatic herbs to taste.

Cooking:

1. Cut the onion head into large rings. Lemon - in circles. Remove bones from them.
2. Put about ¼ part of the onion onto the oiled foil sheet. Place 2 to 3 lemon mugs on top.
3. Put gutted dorado without scales. Previously, the fish should be thoroughly washed, rubbed with salt and aromatic herbs.
4. Put the second part of the onion, a sprig of rosemary and a few lemon slices inside.
5. On the second sheet of foil, repeat the same "design."
6. Wrap both blanks tightly in the coating.

Cook a treat for less than half an hour at 210 ° C.

Whole pike

Product Composition:

• pike - 1 pc.;
• lemon - 1 fruit;
• mayonnaise sauce - 1/3 tbsp .;
• salt, dry spices, any oil.

Cooking:

1. Gut fresh fish. Chop off the gills, but leave the head.
2. Grate the carcass with citrus juice, oil and dry ingredients.
3. Spread the sauce on top. If you plan to cook a low-calorie dish, this supplement should be discarded.
4. Wrap the carcass in a large sheet of foil.

Bake the dish for 25 minutes in the coating and another 12 to 14 minutes without it. Temperature - 200 - 210 ° С.

When baking the dish under discussion, the coating should always have a shiny side to the products.

It is important to choose a quality material that will not tear at any touch. If you cook the dish in a tightly wrapped foil, the fish in it will languish in its own juice, it will turn out soft and tender. If you leave the top of the structure ajar, you will be able to achieve a delicious ruddy crust.

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