Fish fillet in the oven with potatoes and tomatoes in the oven

Oven-baked fish with potatoes - cooking secrets

To defrost the fish and not damage the structure of the muscle tissue, simply place it in salted water.
If you are afraid of drying out your dish, you should use foil, it always keeps the meat juicy.
When the fish is baked in foil, it is better to take it out a couple of minutes before it is ready and let it finish on its own. This way it turns out softer and juicier.
If you put a slice of lemon and a sprig of spices in foil, the taste of the fish will become richer and brighter.
It is worth additionally offering fresh vegetables with baked fish - they will balance out the richness.

Red fish in the oven with potatoes in sour cream sauce

Ingredients:

red fish
potato
milk
2 eggs
carrot

For the sauce

100 ml. milk
100 gr. sour cream
1 egg
1 tbsp. l. flour.

First, we gut the carcass, separate the head and tail. It is enough to lightly clean the skin with a knife, remove the ridge and small bones. After gutting, wash the fish thoroughly. Salt and pepper.
Fry grated carrots with onion rings.
Place the fillet on a baking sheet (use a deep one, as we will be pouring the sauce) skin side down.
Slice the potatoes thinly and cover the fish with them. Place onions and carrots on top.
To prepare sour cream sauce, you need to beat sour cream with milk, add flour, 1 egg and mix everything. You can add additional salt.
Pour the sauce over the contents of the baking sheet and cover the top with foil.
Bake at 180 C for 40 minutes. Then remove the layer of foil, sprinkle with cheese and bake for about 10 minutes.

Baked fish with potatoes in foil

To prepare this recipe we need very little. Take any fish fillet, potatoes, spices, herbs and lemon.

First, let's prepare everything you need. Cut the foil into equal squares. Marinate the fish fillet in lemon juice and seasonings. Cut the potatoes into slices and add salt. Cut the lemon into thin slices. Wash the sprigs of greenery. Preheat the oven to 200 C in advance.
Each portion will be individually wrapped in foil. Place an equal amount of potatoes in one layer on all foil squares. Place a piece of fillet on top and add two slices of lemon and sprigs of herbs to each one.
Wrap the entire structure tightly in foil. For each serving, pierce the top of the foil three times.
Bake for 20 minutes.
Before serving, simply remove the top layer of foil.

Pink salmon fillet baked in the oven with potatoes

Many people love it and this is not surprising - dishes made from it are budget-friendly, light, but very appetizing and tender. You can find many more advantages of this fish, but why when you can just cook it?

In addition to pink salmon fillet, for cooking we will need potatoes, cream, cheese, lemon, butter and spices.

First, divide the fillet into equal pieces and leave to marinate in lemon juice and spices. While the fish is marinating, cut the potatoes and mix them with salt.

Grease a baking sheet or mold with butter and place the potatoes there. Place pink salmon evenly on the potatoes, pour cream over all this splendor and cover with foil.

Bake. Cooking time is approximately 45 minutes to an hour at 180C.

Five minutes before it’s ready, remove the foil, add cheese and wait for a delicious crust to appear. The dish is ready!

Mackerel baked in the oven with potatoes

Many people are familiar with mackerel only in smoked form, but baked mackerel is no worse. Ingredients:

2 mackerel;
Lemon juice;
5-6 potatoes;
1 onion;
Rast. oil.

We gut the mackerel, remove its head, tail and fins, and be sure to remove all the black films, as they impart bitterness.
We make oblique cuts on the sides, but not all the way. Salt and pepper both inside and outside. Sprinkle with lemon juice.
Cut the potatoes into slices. Cut the onion into half rings. We place some of it in the slits. Mix the potatoes with the rest of the onion, salt and pepper.
Place the mackerel along with the potatoes and onions in a deep baking pan. Bake at 200C for about 50 minutes.

French red fish with potatoes in the oven

Ingredients:

red fish fillet;
Lemon;.
Olive oil;
Champignon;
large potatoes;
Parsley;
Seasonings.

Fish in French is prepared in portions. This should be taken into account when selecting and cutting fish. How to prepare one serving?

Rub a piece of fillet with spices, then dip it in lemon juice. Let it soak. Slice the potatoes thinly and brush them with olive oil and salt. Cut the champignons into slices and fry for about 5 minutes. Cut the onion into half rings.

Place the ingredients on a baking sheet. The first layer is fish, on top half rings of onion (to add flavor, some add small slices of lemon to the onion) and, finally, mushroom slices. Place the potatoes around the serving. If you don’t care about how dietary the dish turns out, but only its juiciness and taste, then the layer on top of the onion can be covered with mayonnaise. You can also experiment and make one potato layer, underneath or under the mushrooms, which you also coat with mayonnaise.

Bake at 180 C. Five minutes before cooking, generously sprinkle the dish with cheese to form a crispy crust.

We enjoy the rich and vibrant taste.

Baked pike perch in the oven with potatoes

Pike perch meat is considered one of the most dietary. If you want to preserve all its properties, and also remove excess fat, then it is better to cook it in the oven and be sure to use foil.

We will need:

whole pike perch
potato
mayonnaise
half a lemon
oil
herbs and spices.

Before cooking, we clean the fish, gut the belly and remove the gills. Leave the head in place. Now prepare the marinade: mix mayonnaise, lemon juice, salt, pepper and thyme. Rub our pike perch with this marinade and forget about it for 10-15 minutes.
Cover the baking sheet with foil.
Cut the potatoes into circles, rub with salt and pepper. Then place them on foil. Place pike perch on top. Place lemon slices and a sprig of herbs inside the fish.
Keep in the oven for 40 minutes.

Fragrant and juicy pike perch is ready!

Trout with potatoes in the oven

To prevent the trout from spoiling, it is necessary to defrost it naturally. Hot water and the microwave can damage it. If the trout is fresh, then you should place it in cold water for about ten minutes.

Wash the potatoes thoroughly and cut into large slices. Mix them with oil and spices.
Fill a deep baking tray, greased with oil or into a mold, with potatoes and bake for 15 minutes at 200 C.
We make several oblique cuts on the fish carcass. Insert lemon slices into the cuts, salt and pepper the fish itself.
It's time to take the potatoes out of the oven. Mix sour cream with water and pour it over the contents of the baking sheet. Place trout on top. Cover everything with foil and bake until done.

Pollock baked in the oven with potatoes

Pollock allows you to prepare budget meals, but its low cost does not mean that you cannot prepare a gourmet dish from it. Since pollock is very easy to dry out, it is better to cook it in foil to give it more softness and juiciness.

We will need:

pollock fillet
potato
carrot
200 gr. cheese.

For the marinade

2 tbsp. l. soy sauce
lemon and spices (mix).

Defrost the pollock fillet. Cut into portions and marinate.
Cut onions and carrots into rings. We also cut the potatoes into round slices.
Cover the baking sheet with foil, distribute the vegetables evenly, and pollock fillet between them. Wrap it in foil.
Bake for 40 minutes at 180C, then unfold and remove the top layer of foil, sprinkle the contents with cheese and lemon slices and leave in the oven for another 5 minutes. Thus, the fish will be covered with a golden and delicious crust.

Recipe for pike baked with potatoes in the oven

Cooking pike can be greatly simplified if you clean it while it is still frozen. Thus, cooking will take much less time and effort. Ingredients:

Whole pike. It just needs to be cleaned and gutted. Leave the head and tail in place.
Potatoes, onions, carrots.
Simple marinade. To prepare it, mix lemon juice with soy sauce and add spices.

Before cooking, the pike needs to be marinated. This is necessary to remove the unpleasant smell of mud. Place the fish in the marinade and leave for 20 minutes.
We cut the potatoes in any convenient way and season them with spices. Fry grated carrots with onion rings.
Place the pike in a baking tray or mold and add vegetables around it. Bake for half an hour at 200 C until the dish is browned.

Sea fish baked with potatoes in the oven

This recipe is for you if you want to cook something a little out of the ordinary for a family dinner. Ingredients:

Fish fillet (any sea fish will do);
potato;
butter;
garlic cloves;
spices - thyme and bay leaf;
fish broth;
dry white wine;
15 gr. bread crumbs;
olive oil;

First, prepare all the ingredients. Cook the fish broth in advance. Preheat the oven to 190 C.
Peel and wash the potatoes, cut them into small slices. Fry the onion on l. oil (25 g) for 5-6 minutes, mix it with potato wedges. We cut the garlic into slices and also add it to the potatoes, thyme, bay leaf, salt and pepper are also added there.
Pour the potato mixture with fish broth and bake. We wait until the potatoes become soft. Don't forget to stir once.
3 tbsp. l. Mix the broth with white wine (40 ml) and brush the fish fillets with this sauce. Add it to the potatoes. Sprinkle with olive oil. Continue baking for another 15 minutes.
In the meantime, we are preparing a special mixture. For it you need to melt butter (25 g) in a saucepan and mix it with finely chopped garlic. Add parsley, bread crumbs and salt and pepper. Cover the fish fillets with this mixture and bake in the oven for another 15 minutes.

To serve the dish most beautifully, use sprigs of herbs.

Cod with potatoes in the oven

The most important thing when preparing such fish is to remove it from the oven in time, otherwise it will become dry and lose some of its flavor properties. However, if you cook it correctly, you will get a nutritious and juicy treat.

Ingredients:

Cod
potato
bell pepper
tomatoes
lemon
mayonnaise
spices.

We separate the head and fins from the fish. We make oblique cuts on the carcass. Salt and sprinkle generously with lemon juice. Let the fish brew for a while.
While the cod is marinating, we prepare the vegetables. Peel and thoroughly wash the potatoes, cut into round slices. Cut bell peppers, onions and tomatoes into rings.
We place the onion in the belly of the cod and the cuts in the carcass. Lubricate the fish with mayonnaise with herbs.
Place potatoes in a greased baking dish. The fish is placed on the potato layer. Top the cod with tomatoes and bell peppers. Bake at 180C for 50 minutes.
Garnish the finished dish with herbs and lemon slices.

Flounder in the oven with potatoes recipe

Flounder is a very healthy and, at the same time, tasty fish. But when cooking it, difficulties may arise, since flounder is easy to dry out. With this recipe, this fish turns out to be as tender and soft as possible. Ingredients

, calculate their quantity depending on the number of servings:

flounder,
Potato tubers;
tomatoes,
sour cream,
green pea,
lemon juice,
rast. oil,
spices.

First of all, marinate the flounder in lemon juice and spices. Then we prepare a special sauce. For it you need to mix sour cream, grated cheese, tbsp. l. rast. oils and salt.
Cover the bottom of the greased baking sheet with peas. Place tomato slices on top and pour half a glass of boiling water. Place the flounder in the second layer, and potatoes on top of it. Salt and pepper. Finally, pour the sauce prepared earlier on top of everything.
Bake for 30 minutes at 180 C.
Serve to the table.

Red fish and potatoes in the oven, Italian style

Also, fish baked in the oven with potatoes can be prepared in Italian. This recipe is not complicated, but it looks piquant and elegant, and will appeal to even the most picky guests.

Ingredients:

400gr. red fish fillet,
5 potatoes,
onion,
garlic cloves,
sour cream,
2 tomatoes
lemon,
spices.

First, let's prepare the fillet. Mix lemon juice with olive oil and spices, place fish in our mixture and leave to marinate.
While the fish is marinating, prepare the remaining ingredients. Cut onions, tomatoes and potatoes into thin slices. Add additional salt and pepper to the potatoes.
Mix sour cream with salt, pepper and herbs, add chopped garlic to it. Place the potatoes in a deep baking tray. Fill it with sauce and place our fillet on top. We frame the fish with tomatoes and onions, add a slice of lemon for piquancy.
Wrap in foil and bake for 40 minutes at 200 C. After half an hour, you can remove the foil on top so that the dish browns and looks even more appetizing.

Sea fish with potatoes in pots

Potatoes and fish cooked in pots differ in taste from all other cooking methods - baking, stewing, etc. However, clay pots serve housewives not only as a baking container, but also as a serving option. The very sight of food in pots gives the meal a cozy and family atmosphere.

Any sea fish is suitable for the recipe, it is better if it is fillet. We will also need several potato tubers, carrots, onions, pickles (they can be replaced with pickled cucumbers if desired), tomato paste, butter and spices.

First we prepare the products. Fry onions and carrots.
We cut the fillet.
Chop the pickles and potatoes in the way you like best.
Then we start filling the pots. We put onions and carrots on the bottom, the next layer is potatoes, followed by pickles and, finally, pieces of fillet. Next, pour half a glass of water into each pot. For piquancy, add a spoonful of tomato sauce. Additionally, you can add salt and pepper.
Keep in the oven for 45 minutes. Then add sour cream or cream to the pots and leave them in the switched off oven, allowing them to cook on their own for some time.
You can serve directly in pots, sprinkled with herbs on top. Just don’t forget that the pots themselves, especially clay ones, and their contents take a very long time to cool down.

Carp with potatoes in the oven - video

Fish is healthy at any age. It is rich in vitamins, micro- and macroelements. Fish protein is absorbed by the body faster and easier than meat protein. Marine fish are distinguished by a high content of Omega fatty acids and iodine, but are inferior to river species in terms of protein content. It is advisable to eat the product at least once a week.

I will share recipes for some fish dishes baked in the oven. But first, a few words about calories. The lowest calorie is pollock, with only 70 kcal per 100 grams. The highest calorie is large saury, containing 262 kcal. The fish used in the recipes has an energy value per 100 grams:

Cod - 75 kcal;
Pike perch - 83 kcal;
Carp - 96 kcal;
Salmon - 219 kcal.

General cooking principles

River fish differs from other species by the specific smell of mud. There are several ways to get rid of it:

Place the cleaned fish in a deep container. Take a few bay leaves, break them into four pieces and sprinkle on top. Soak in cold water for an hour. After the time has passed, drain the liquid and start cooking.
The unpleasant smell will disappear if you put the fish in a solution of two tablespoons of vinegar and one liter of cold water for an hour.
Traditionally, river fish at home is baked whole, placed on a vegetable bed of potatoes, or tubers cut into two halves are laid out around it.
Add spices to the dish: marjoram, bay leaf, turmeric, coriander. Use fresh onions, parsley, celery.
Bake whole without sauce, with added butter. To improve the taste and give it an appetizing appearance, grease the carcass with mayonnaise, sour cream or milk sauce.

Fish and potatoes in the oven according to a simple and tasty recipe

Ingredients:

fish fillet of any sea fish (I have pike perch) - 400 g
potatoes (not large) - 7 pieces
sour cream (2 tbsp for sauce, 1 tbsp for greasing fish) - 3 tbsp
wheat flour - 1 teaspoon
ghee (optional) - 1 teaspoon
water (for sauce) - 200 ml
spices (optional) - to taste
salt, pepper - to taste

The first step is to boil the potatoes until al dente, that is, not until fully cooked. It is advisable to first soak the potatoes in cold water and let them stand for a while, at least 20 minutes, then drain the water, rinse the potatoes and cook.

Of course, you can skip the process of soaking potatoes, especially if you are in a hurry to quickly please your loved ones with a delicious meal. However, if you have time, do not neglect this procedure. This simple cooking habit will help rid all dishes made with or using potatoes of excess starch, which eventually turns into glucose in the body. Why do we need extra sugar? It won’t improve your health; rather, on the contrary, it can even spoil your figure.

While the potatoes are cooking, prepare the fish. Today I have pike perch fillet, it finally got its turn.

Of course, wash the fillet, if necessary, clean it from scales and cut it into small pieces about 2 cm wide, or however you cut it, it doesn’t matter at all. It is important that you distribute this fillet to the number of people who will participate in the meal.

Pike-perch meat, by the way, since it is the main one for us today, is a dietary product, the fat content of this fish is minimal, and the nutritional value is very high - 18% of protein is contained in pike-perch and 20 amino acids, 8 of which are essential, that is humans cannot synthesize these amino acids themselves.

Not every inhabitant of the seas and oceans can boast of such a track record, but our handsome guy can, worthy of the worthy! Not only is it healthy and easily digestible, but it will also save our figure.

The fish is ready, the potatoes are boiling, you can make the filling sauce, in which everything will be baked in the oven. Have you forgotten about potatoes? Let me remind you that you don’t need to cook it until it’s done. After boiling, cook for 4-5 minutes and that’s it, put it in a colander and let it cool there.

For the sauce, mix sour cream, wheat flour and water. To avoid lumps, first combine the flour with a small amount of water, a couple of tablespoons will be enough. Well, then, when the lumps are defeated, you can add water and sour cream - we get a filling. Add your favorite spices, salt and pepper to the sauce. The potatoes were not salted, keep this in mind when you bring the sauce to readiness by adding salt, pepper and spices. I only added turmeric (turmeric) to the filling; I don’t want anything else. This fish in itself is tasty and self-sufficient; today we will do without spices.

Another small nuance regarding the sauce: if you have melted butter, be sure to add a piece after melting it. This oil gives an extraordinary taste, very soft, creamy, well, it turns out to be especially tasty with it. For some reason there is no such effect with ordinary cream.

The potatoes, thrown into a colander, have cooled down and can be cut into slices.

Now we grease the dish in which our fish and potatoes will be baked with olive oil, put the chopped potato wedges into it and fill it all with the prepared sauce. There is quite a lot of filling, it covers the potatoes almost to the entire height and this is what is needed. While our dish is cooking in the oven, the potatoes will be completely soaked in the sauce and it will turn out mega tasty.

Now we return to the fish again, you need to salt it, pepper it and coat it with sour cream on both sides. And in this form we place our beauty on a potato pillow, let her rest a little and warm up in the oven.

Place in the oven for 25-30 minutes, focusing on the beautiful crust of the fish, since our potatoes are almost ready - they will now simmer a little in the sauce and become softer. I do not recommend keeping the dish in the oven for more than 30 minutes, since pike perch is still not a very fatty fish and it is very easy and simple to dry it out.

Well, that’s all, the cooking process is complete.

Classic pollock with potatoes

A simple and budget-friendly recipe. Prepared quickly from available ingredients. Option for dinner or Sunday lunch.

Ingredients

Servings: 10

fresh frozen pollock 1 kg
potatoes 15 pcs
onion 1 piece
mayonnaise 300 g
vegetable oil 4 tbsp. l.
lemon juice 1 tsp.
parsley 1 bunch
salt, pepper to taste

Per serving

Calories: 98 kcal

Proteins: 6 g

Fat: 4.3 g

Carbohydrates: 9.7 g

50 min. Video recipe Print

Place portioned pieces of fillet and roll in the sauce until each one is soaked. Cover and leave while you prepare the potatoes.

Peel the potatoes, cut into strips, place on a baking sheet pre-greased with vegetable oil. Sprinkle onion cut into rings on top, lightly salt and pepper, mix. Cover the potato wedges completely with oil so they don't turn out dry.

Spread the vegetables in an even layer on the baking sheet. Place the marinated fish fillet, skin side up, on top and sprinkle with mayonnaise.

Bake until the potatoes are ready (40-50 minutes) in an oven preheated to 200 degrees.

A fragrant recipe for fish with vegetables, cheese and potatoes, baked in the oven

If you want your family and guests to salivate even just when you enter the kitchen, try baking fish in the oven in foil, the recipe for which is given below. The result will please you greatly.

Cooking time

– 60 minutes (10 minutes – preparation of ingredients; 50 minutes – baking).
Number of servings:
2.

Kitchen appliances and utensils:

paper towels;
grater;
board for cutting vegetables;
fish cutting board;

food foil;
pan;
oven;
baking tray

Ingredients

Did you know?

Another name for oregano is Oregano. This spice gives food a special flavor and goes well with black pepper and rosemary, which are often used in oven-baked fish recipes.

Step-by-step recipe with photos

Cut the potatoes into thin pieces and the carrots into “straws”.
Place the chopped vegetables in a frying pan, pre-greased with oil, and lightly fry (until golden brown).
Place vegetables on food foil.
Place the gutted, washed and paper towel-dried mackerel carcass on a vegetable bed, salt and rub it with spices.
Pour mayonnaise over everything.
Sprinkle grated cheese on top, some of which we put into the belly of the fish.
We tuck the edges of the foil and cover the resulting dish with another piece of foil. Bake everything for 25 minutes in an oven preheated to 200 degrees.
Remove the dish and remove the top piece of foil.
Place back in the oven for another 25 minutes.
Serve on a plate with foil, garnishing everything with herbs.

Video recipe for cooking fish with vegetables, cheese and potatoes in the oven

When baking mackerel in the oven, you can also easily decorate the potatoes using a curly knife or simplify and speed up the preparation of ingredients using mini carrots. How this might look in practice is clearly shown in the video.

Cod baked with potatoes

I offer a delicate dish with a creamy taste, which can be served as a dietary dish.

Ingredients:

Cod fillet - 500 grams;
Large potatoes -7 pieces;
Heavy cream - one and a half glasses;
Cheese - 150 grams;
Salt, pepper, herbs.

How to cook:

Place the washed fillet on a paper towel. Let dry and cut into small pieces. Place in a bowl, sprinkle with salt and pepper, stir and cover with cling film.

Cut the peeled potatoes into circles and boil until half cooked in salted water.

Place boiled potatoes in a form greased with vegetable oil and distribute the fillet on top. Pour cream over everything and sprinkle with grated cheese.

Bake until done and golden brown. When serving, sprinkle with herbs.

Video cooking

Fish casserole

Fillet of river fish without small bones is suitable for this dish: catfish, pike perch, river trout. Bake whole carp, crucian carp and crucian carp.

Ingredients:

1 kilogram of river fish fillet;
1.5 kilograms of potatoes;
1 onion;
1 carrot;
250 grams of sour cream;
100 milliliters of vegetable oil;
Three bay leaves;
A bunch of parsley;
A teaspoon of coriander.

Preparation:

Disassemble the fillet, remove the bones, cut into large pieces. Marinate: sprinkle with salt, pepper, coriander, pour over oil and leave at room temperature, covered.

Now let's do the vegetables. Coarsely grate the carrots, cut the onion into thin rings, peel the potatoes into slices, sprinkle with salt and mix.

Pour vegetable oil into the bottom of the pan, lay out layers of vegetables and fillets: potatoes, carrots, onions, marinated fillets, finely chopped parsley and another layer of potatoes. Cover the pan with foil and place in a preheated oven for twenty minutes.

Dilute the sour cream with water to a liquid consistency and adjust to the desired taste by adding pepper and salt. After twenty minutes, pour the sauce over the potatoes, add a bay leaf, and cover with foil or a lid. Cook for another hour and a half.

With vegetables

Product composition:

Pike perch – 1200 g
Carrots – 1 pc.
Potatoes – 5 pcs.
Onion – 1 pc.
Pickled cucumber – 1 pc.
Allspice – 4 pcs.
Black pepper (peas) – 6 pcs.
Sunflower oil – 0.25 cups
Salt, ground black pepper - to taste
Dill, parsley, celery - 1 sprig each

Cooking time: 40 min.
Cooking time: 30-40 min.

Number of servings: 6

Energy value per 100 g:

Calorie content – 110.7 kcal
Proteins – 11.4 g
Fat – 5.2 g
Carbohydrates – 4.3 g

Cooking method:

Clean the fish as in the recipe with garlic marinade. Make the same cuts.
Cut the potatoes into half rings.
Chop the carrots or cut them into cubes.
Cut the onion into half rings.
Cut the cucumbers into slices.
Place potatoes, carrots, onions, and cucumbers in a bowl.
Add ground black pepper, salt, vegetable oil, mix thoroughly.
Place the ingredients in a baking dish. The bottom layer should consist of vegetables. Pike perch is laid out on it, which is “surrounded” on both sides by vegetables. Add dill and parsley stalks to the top and sides.
The mold is placed in a baking sleeve and closed on both sides with special clips. Before placing the dish in the oven, heated to 180 degrees, 2-3 cuts are made on the bag. This is for steam to escape.
10 minutes before the end of the cooking process, remove the pan from the oven, remove the shell, and place it back in the hot oven.

To make everything tasty, during the cooking process you need to pour the juice released from the fish and vegetables over the entire dish several times. This will add juiciness. The dish can be prepared with or without carrots. Zucchini will be a complete replacement.

A simple and quick recipe with carp

Ingredients:

Carp carcass;
8 potato tubers;
4 onions;
3 tablespoons of mayonnaise;
5 tablespoons of vegetable oil.

Preparation:

Rinse the cleaned carp under running water and remove excess moisture with a paper towel. Make transverse cuts on both sides. Season the carcass well with salt and pepper and refrigerate for twenty minutes.

Cut the peeled potatoes into four parts, add salt, pepper and oil. Mix well.

Pour a small amount of oil into the mold, grease the carp with mayonnaise, and place in the mold. Place the onion, cut into rings, into the belly and insert into the slits. Distribute the potatoes around.

Bake the carp for one hour in an oven preheated to 180°C.

Fish fillet with potatoes covered with cheese crust

Ingredients:

cod fillet, trout, etc. – 600-800 g;
lemon – 1 pc.
hard cheese – 200 g;
boiled jacket potatoes – 5-6 pcs.;
olive oil – 5-6 tbsp. l.;
salt, seasoning for fish.

Preparation:

Divide the washed fish fillet into portions, salt and season with spices.
Peel the boiled potatoes and cut into slices. Place it on a greased baking sheet and drizzle with olive oil.
Place the fish on top. Lightly moisten it with oil too.
Wash the lemon and cut it into thin rings, right with the skin. Place a layer on the fish.
Grate the cheese on a coarse grater - this will be the top layer.
Place everything in an oven preheated to 180-200°C for 20-25 minutes.

Cooking juicy red fish

Sometimes you want to pamper your family with something delicious, but sometimes you don’t have enough energy and time. For this case, I offer a recipe for baked red fish and potatoes.

Ingredients:

0.5 kilograms of red fish fillet;
3 potatoes;
2 medium sized tomatoes;
120 grams of cheese;
3 cloves of garlic;
4 tablespoons of mayonnaise;
4 tablespoons of sour cream.

Preparation:

Cut the fillet into portions, place on a baking sheet, previously covered with parchment and greased with refined oil. Season the fillet with salt and pepper. While you are working on the sauce and potatoes, the fish will be partially salted.

Prepare the sauce. Finely chop the tomatoes, grate the cheese on a fine grater, squeeze the garlic through a press. Add sour cream and mayonnaise to the prepared products, mix everything well. Add a little salt.

Coarsely chop the peeled potatoes, add salt, and place around the fillet. Spread the sauce on top.

Bake for forty minutes.

When purchasing fresh fish, pay attention to the gills. In a recently caught specimen they are bright red. If the catch is old, the gills will be whitish, cloudy, with a brownish tint.
When choosing frozen fish, pay attention to appearance. If it is of good quality and has not been defrosted before, then the carcass is smooth, of normal color, without yellowness, and covered with frost.
Remove scales from the fish with a fork, immersing the carcass in a bowl of water.
To get rid of bitterness from bile, wipe the area with salt and rinse with cold water.
To defrost, place the fish on the bottom shelf of the refrigerator. Do not use microwave or hot water.
For baking, use foil or a cooking sleeve so that the meat is better steamed and does not become dry.
If you soak red fish in lemon juice for 10 minutes before cooking, it will turn out more juicy.

Remember that oven-baked fish is healthier than fried fish. It contains less fat and does not contain harmful carcinogens formed during heat treatment.

Almost any fish is suitable for the second course. The most commonly used fish are pollock, cod, pike, mackerel, and perch. The filling for baking is prepared from pink salmon, trout or salmon. For jellied pies, housewives usually take canned fish.

Five of the fastest recipes for fish and potato dishes in the oven:

Potatoes are cut into slices or cubes. It can also be pre-boiled or grated. Often other vegetables are included in the dish: onions, bell peppers, carrots, tomatoes. The side dish is mixed with sour cream or mayonnaise sauce, spices and aromatic herbs. Casseroles and hot dishes are often sprinkled with grated cheese.

Fish in a pot with potatoes

The dish is stewed in a pot, baking evenly. Therefore, the food will be aromatic, rich and very appetizing. Thanks to the long baking period, the products included in the dish are saturated with aromas and soaked in their own juices, creating an exquisite taste.

Delicious dinner for the whole family.

Ingredients:

carrots – 2 pcs.;
tilapia – 340 g;
salt;
potatoes – 560 g;
sour cream – 55 ml;
onions – 2 pcs.

Preparation:

Chop the onion.
Grate the carrots on a coarse grater.
Wash the tilapia and cut into pieces. It is better to use sirloin.
Chop the potatoes into slices.
Prepare the pots, put potatoes on the bottom, add salt.
Place the fish, sprinkle with salt, cover with onions.
Sprinkle with carrot shavings.
Pour in sour cream.
Pour in water; it should partially cover the food.
Bake the dish covered in the oven for an hour, temperature 180 degrees.

How to cook fish and chips in the oven

Useful tips will be useful for experienced and novice cooks.

Five of the lowest calorie recipes for potatoes with fish in the oven:

Puff dishes baked in a mold turn out juicy and tender. The fillet is cleaned of bones and skin, cut into pieces. After this, the fish is mixed with salt and spices. Potatoes and carrots are cut into slices, and onions into rings. The products are placed one by one in the mold, each layer is greased with sour cream or mayonnaise. Bake the treat at a temperature of 180-200 °C until cooked.
For jellied pies, prepare batter and filling. Raw fish is chopped and fried in a frying pan with onions. Canned food is mixed with sauce, boiled egg and any vegetables. Half of the dough is poured into the mold and the filling is placed on it. The products are filled with the remaining dough. The pie is baked for 20-30 minutes at a temperature of 170-190 °C.
To prepare a casserole, the products are first passed through a meat grinder or crushed in a blender. Raw eggs, sour cream, and sometimes cottage cheese are added to the dough. The treat is sprinkled with cheese and baked until cooked over medium heat.
Baked goods with fish and potatoes are prepared from puff pastry, unleavened dough or yeast dough. The cake can be given a round, square or elongated shape. The dough is divided into 2 parts and rolled out to a thickness of 5-7 mm. Place one layer on a baking sheet covered with parchment. Potatoes, pieces of fish and onions are placed on it. The products are sprinkled with salt and pepper, then covered with a second layer. The pie is baked for about 40-50 minutes.

Fish and potato dishes go well with sour cream or cheese sauce.

The hot treat can be served for lunch or dinner, complemented with fresh or stewed vegetables.

Read the article. This will help you cook in any oven and always get dishes of perfect quality!

Red fish baked with vegetables in the oven

Red fish and potatoes cooked in the oven is a real temptation for many gourmets. For this dish you can take different types of fish: salmon, pink salmon, salmon, chum salmon.

Ingredients:

1 lemon;
700 grams of potatoes;
6 salmon steaks;
parsley and dill;
salt;
seasonings for potatoes and fish to taste.

Cooking time: 50 minutes.

Calorie content per 100 grams: 411 kcal.

Cooking red fish is a real pleasure, because it is very easy to work with, and in combination with potatoes, you get a real and satisfying dinner:

Peel the potatoes, wash and dry them, cut into slices 1 centimeter thick and place on a baking sheet covered with a sheet of foil;
Lightly salt the circles, sprinkle with your favorite seasonings and place salmon steaks on them, salt, sprinkle with special seasonings for fish on top and place 2 slices of lemon on top, as well as a few sprigs of herbs;
Cover the fish with foil and bake for 25 minutes in the oven at 200 degrees.

This fish with potatoes turns out very tender, tasty and juicy.