When baking whole fish, you better preserve its taste. Fish is often baked in foil, dough or in sauce, stuffed with spices, vegetables and other ingredients. The main thing is not to overdo it and not to drown out the natural aroma with all kinds of additives. For baking whole, it is better to choose medium-sized fish. Baked cod, sardine, mackerel, crucian carp, sea bass, halibut, zuban, notothenia, merow, bluefish, butterfish and others are very tasty.
Pick your recipe
You will need
-
- For mackerel with sweet pepper:
- 700 gr of fish
- 4 pods of sweet pepper
- 3 tbsp tomato paste
- 1.5 tbsp breadcrumbs
- 4 tbsp vegetable oil
- salt
- pepper to taste.
- For trout in sour cream sauce with garnish:
- 250 gr of fish,
- 50 g of vegetable oil
- 15 g flour,
- 350 gr potatoes.
- 100 g of mushrooms,
- 250 gr sour cream,
- 20 grams of cheese,
- 20 g butter,
- salt
- pepper to taste.
Instruction manual
1
Rinse fish, remove offal, gills and fins. Grease a baking sheet or baking dish with vegetable oil. Put the fish in the middle of the baking sheet (or in the form), stuff its abdomen with spices, lemon, salt and pepper. Lubricate and put in an already heated oven, bake at a temperature of 200-250 degrees until cooked. To flavor the baked fish with sauce, drain the juice from the baking dish into the pan, add lemon juice, butter, bring the sauce to a boil. With such a simple sauce, you can pour fish and, decorating with herbs, serve it to the table.
These are the basic principles by which any variety can be baked. But there are various recipes for different fish.
2
Mackerel with sweet pepper.
According to this recipe, you can cook tuna, sardine, mackerel.
Remove the offal, rinse the fish. Remove the seed kernels from the sweet peppers, wash and cut them into thin strips. Fry pepper in a pan with vegetable oil. Stuff the fish belly with the prepared pepper. Pour the bottom of the pan (or baking dish) with tomato paste, put stuffed fish on it. Top it should be poured with vegetable oil and sprinkled with breadcrumbs. Bake in the oven until cooked.
Ready to serve with potato or vegetable side dish.
3
Trout in sour cream sauce with a side dish.
Gut the fish, salt and pepper to taste. Gently roll it in flour and sprinkle with vegetable oil. Put the fish in the middle of the pan and place it in the preheated oven for several minutes. Cut potatoes and mushrooms and put them on the edges of the fish. Coat the fish with sour cream on top, sprinkle with grated cheese on a coarse grater, sprinkle with melted butter. Distribute the remaining sour cream on the side of the side dish. Bake until cooked, serve with greens.
Useful advice
To check the readiness of baked fish, try to separate a small piece of pulp from the spine with a knife. If the pulp leaves well, then the fish can be taken out of the oven.
Do not keep fish in the oven if it is ready. This is fraught with the fact that it will steam up, lose its aesthetic appearance, will fall apart.
In the presence of special heat-resistant dishes (porcelain or glass), it is advisable to cook the fish in it, so that in the same dishes it can be decorated and served to the table, without accidentally breaking it.
Bake fish immediately before serving, since the longer it costs to be baked, the more its palatability deteriorates.
To make the whole baked fish more juicy, you need to cook it in a very hot oven (200-250 degrees). The smaller the fish, the stronger it is necessary to warm the oven.
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