How To Deliciously Cook Sea And River Fish In The Oven (recipes, Photos And Videos)

2024 Author: Bailey Albertson | [email protected]. Last modified: 2024-01-17 22:26

Oven fish dishes for every occasion

Fish dishes have a special place in the cuisines of almost all countries. Fish is an inexhaustible source of benefits for our body, not to mention its taste. But in order for the fish to delight us with its taste, it is very important to cook it correctly.

The oven is an irreplaceable helper in the kitchen, it allows us to save time on cooking and preserve the benefits of food. Fish properly cooked in the oven retains a maximum of nutrients, vitamins, microelements. A saucepan, a frying pan, a double boiler - all this can be easily replaced by the oven, if you apply some tricks when cooking.

We are pleased to present you some simple, but very tasty and healthy recipes for fish dishes cooked in the oven.

Content

• 1 What you need to know before you start cooking fish
• 2 Pink salmon stuffed with vegetables, baked in foil
• 3 Master class on cooking pink salmon in photos
• 4 Crucian carp in sour cream - a classic of the genre!
• 5 Fish fillet, baked with potatoes, in milk sauce
• 6 Sprats at home
• 7 Fish cakes, baked in the oven
• 8 Master class on cooking fish cakes in the oven
• 9 Video on cooking fish dishes in the oven

What you need to know before you start cooking fish

To make fish dishes only enjoyable, use helpful tips to help you avoid mistakes when buying and storing staples.

1. When buying fresh fish, pay attention to its appearance. The scales should be smooth, shiny, evenly slippery from natural mucus.
2. The swollen belly of the fish indicates that the product is already stale. Muddy wrinkled eyes can speak of the same.
3. Only a fishy smell should come from the fish, without any foreign impurities, especially chemical ones. If something in the smell confuses you, for example, too harsh and unpleasant shade, it is better to refuse the purchase.
4. When buying fresh frozen fish, choose whole carcasses with head. Thus, you can protect yourself from purchasing a low-quality product, and you can cook ear or aspic from the heads.
5. If you bought live fish, then thoroughly rinse the carcass under running water when gutting it. Leftovers from overcooked food, viscera and gallbladder will spoil the whole dish.

Now let's discuss what we need in preparation:

• fish (any, depending on the recipe);
• salt;
• bow;
• carrot;
• ground pepper, black or red;
• salt;
• greens - onions, dill, parsley, cilantro, etc.;
• oven;
• baking sheet;
• foil or cooking sleeve made of heat-resistant polyethylene.

All this should be at your fingertips, and the availability of other ingredients depends on the conditions of the recipe.

Pink salmon stuffed with vegetables, baked in foil

For this dish you will need:

• pink salmon carcass with head - 1 pc.;
• onion - 1 pc.;
• butter - 50 gr.;
• medium-sized carrots - 1 pc.;
• lemon - 1 pc.;
• salt, pepper, herbs to taste.

1. Clean and rinse the fish thoroughly, dip it with a napkin to get rid of excess moisture. Grate the carrots on a coarse grater, and cut the onion into half rings. Saute vegetables in a skillet in vegetable oil.
2. Prepare a mixture of salt and pepper, rub the pink salmon carcass with it outside and inside. Stuff the belly of the pink salmon with sautéed vegetables, add slices of butter and a few circles of lemon. Place the remaining lemon wedges on top. Wrap the fish carefully in foil and fold the edges carefully.
3. Preheat the oven to 180 degrees, and send the fish on the baking sheet into it for about half an hour. If you want the pink salmon to cover with a golden crust, 5 minutes before cooking, unfold the foil layer and return the baking sheet to the oven.

The pink salmon is ready! All you have to do is remove the foil, put it on a plate or tray and decorate with herbs.

Master class on cooking pink salmon in photos

Make sure the pink salmon is fresh

Gut and rinse fish thoroughly

Chop the onion

Grate carrots

sauté vegetables in oil

Mix salt, pepper, seasonings, rub the fish with the mixture and stuff it with vegetables

Wrap the pink salmon in foil and send to the preheated oven

Crucian carp in sour cream is a classic of the genre

Crucian carp baked in sour cream has been served for hundreds of years. This dish is both exquisite and quite easy to prepare. It can be cooked in a pan, but it will retain all the flavor and aroma in the oven.

In order to properly cook crucian carp in sour cream, remember: the fish must be fresh and large. There are a lot of bones in the carp, this can spoil the impression of the finished dish, especially if there are children at the table. Before cooking on the carp carcass, on both sides, you need to make several cuts across at a distance of 1.5 cm. This will not only allow the fish to be completely saturated with the marinade, but also separate the meat from the bones during cooking.

You will need:

• crucian carp - 4 pcs.
• 1 onion;
• vegetable oil - 2-3 tablespoons;
• sour cream - 300 g;
• 1 carrot;
• salt, pepper, seasonings - to taste;
• greens for decoration.

Combine sour cream with salt, pepper and seasoning. You can buy ready-made fish seasonings at the store. You can add a couple of teaspoons of soy sauce if desired.

Chop the onion, sauté it in oil with grated carrots. This mass can be used to stuff carp, as well as mix with sour cream and grate fish carcasses.

Cover the baking sheet with foil or parchment paper, brush with vegetable oil. Lay the crucian carp, having previously greased them with a small amount of salt and spices from the inside, or stuffed with sautéed vegetables. Pour in the sour cream and seasoning mixture.

The oven should be preheated to 180 degrees. Before sending the baking sheet there, hold the fish in the sour cream marinade for about 10-15 minutes. Bake for about an hour. After that, leave the crucian carp "to languish": while the turned off oven cools down, the dish will cook completely, but will not cool down; half an hour is enough.

Remove the baking sheet from the oven, place the crucians on a plate and sprinkle with herbs.

Fish fillet, baked with potatoes, in milk sauce

This dish can diversify the everyday menu and decorate the festive table. It is very easy to prepare and does not require any special costs from you.

For cooking you will need the following ingredients:

• fillet of any fish, deboned - 800 g;
• potatoes - 10 pcs.;
• onions - 2 pcs;
• low-fat sour cream (10%) - 250 ml;
• milk - 300 ml;
• hard cheese - 100 gr;
• flour - 2 tablespoons;
• salt, pepper, ketchup - to taste.

Finely chop the onion or grate it. Spread in vegetable oil with the addition of flour and keep on low heat for a couple of minutes. Add ketchup, sour cream, mix thoroughly until smooth, simmer. Pour in milk and boil, stirring, for another 5 minutes. Season with salt and pepper.

Cut potatoes, boiled until half cooked, into slices and place them on the bottom of a mold or baking sheet. Place the fish fillet slices on top and cover with the prepared sauce. Preheat the oven to 220 degrees, cook the dish for 40 minutes. Remove the dish from the oven, sprinkle the fillet with grated cheese and return for another 5-10 minutes, until a golden brown crust forms.

Sprats at home

Well, how can you not love sprats, which have long been an integral part of our life? It turns out that you don't have to buy them in the store. Sprats, which are no different from the Baltic ones that we love, can be made independently from sprat, sprat, herring, bleak and other small fish.

So, you will need:

• fish - 1 kg;
• vegetable oil - 200 g;
• strongly brewed black tea - 200 g (filtered, without tea leaves);
• salt - 1 tbsp;
• sugar - 1 tsp;
• pepper - to taste;
• bay leaf - 5-7 pcs.

1. Rinse the fish thoroughly and remove the heads and entrails. Place bay leaves on the bottom of a dish or baking sheet. Arrange the fish evenly, sprinkle with salt, sugar, pepper, cover with butter and cold tea.
2. Preheat oven to 170 degrees. Place the baking sheet in the oven and cook for 2 hours. During this time, excess water will evaporate, and the infused oil will completely saturate each fish. When the dish is ready, the liquid level in the baking sheet should decrease by 2/3.
3. Remove fish from oven and let cool. Parsley and dill, as well as green onions will be a great addition to this dish!

Oven baked fish cakes

Fish cakes are much healthier and easier for digestion than meat ones, and they can be a real decoration for any table. Fish fillet cutlets are very easy to make, you can experiment with the ingredients and in any case get a great dish that will please your family and guests.

Traditionally, large fish is used for minced meat. The easiest option, especially if you like fishing, is a large pike. For frying or baking, it is not very good, but for minced meat for cutlets - just right! Pike meat has the necessary firmness and does not creep when ground.

For cutlets you will need:

• fish fillet, deboned - 500 g;
• lard - 150 g;
• semolina - 4 tablespoons;
• chicken egg - 1 pc;
• medium-sized carrots - 1 pc;
• large onion - 1 pc;
• garlic - 2 cloves;
• mayonnaise - 50 g;
• salt, pepper, seasonings - to taste.

Twist the fish fillet, bacon, onion through a meat grinder, add grated carrots and squeezed garlic. Knead the minced meat by hammering in an egg and adding salt and spices. Semolina will help hold the minced meat together if it turns out to be liquid.

Preheat the oven to 180 degrees. Blind the cutlets, place them on a greased baking sheet, brush with a little mayonnaise and sprinkle with grated cheese. Leave in the oven for 30 minutes, until the patties are golden brown.

Almost any sauce is ideal for such delicious, juicy cutlets: tartar, mustard, soy, sweet and sour. Use rice, mashed potatoes, and noodles as a side dish. A vegetable salad paired with fish cakes from the oven will become a complete dietary dish.

Master class on cooking fish cakes in the oven

Fish fillets for minced meat must be fresh and boneless!

Be sure to add lard to the minced meat

Carrots and onions

Twist everything through a meat grinder, add garlic, salt and spices, mix thoroughly

Semolina will make the minced meat more pliable.

And potatoes, grated on a fine grater - light and airy!

Sprinkle cheese over the patties and top with mayonnaise. now you can send them to the oven.

Video about cooking fish dishes in the oven

We hope our recipes add variety to your cookbook and that you enjoy it. Share with our readers your secrets of cooking fish dishes in the comments! Bon appetit and comfort to your home!