You can cook fish in a variety of ways, many of them are classified as culinary exotics, but there are simple, tasty, simple and effective options, for example, fish baked in the oven in foil. You can bake the fish whole or in parts, both options turn out to be “finger-licking good.”
If you want the fish to be tender, aromatic and juicy, you can bake it in foil, adding your favorite spices, vegetables and herbs. This method of cooking eliminates the possibility that you will spoil the dish, because it is very easy to dry out the fish in other recipes.
And in the summer, you won’t find a better method of cooking fish than baking it in foil. After all, there is a great opportunity to use a charcoal grill for cooking, and this dish has a completely different, special taste.
How to cook fish in foil in the oven
You can bake any fish in foil: sea fish, river fish, pieces or whole fish (but only if it is small in size). But it is important to know a few simple rules on how to cook fish in foil in the oven: for example, river fish must be thoroughly washed before cooking, then gutted and be sure to clean the belly. We also note that appropriate heat treatment for such fish is very important - otherwise, consumption of such fish will be hazardous to health, and also fraught with the occurrence of parasitic diseases.
It is permissible to bake sea fish without defrosting, although culinary specialists advise using fresh product. You need to bake fish with spices; in other versions, herbs, vegetables, and sometimes fruits are added to the foil to taste. Among the most popular additives are bell peppers, carrots, onions, potatoes, parsley, and dill. It's up to you whether you add just one product or all together, then they will exchange flavors. Seasonings for fish include oregano, allspice, garlic, black pepper, bay leaf, many other spices, lemon is often added - you can also experiment by adding your favorite spices to make the fish to your taste.
Recipe for fish in foil in the oven, where there are greens, you can put it, for example, in the belly of the fish, or on its carcass. For baking, the foil must be folded in half, thus creating an envelope, its edges are folded several times so that air does not get inside under any circumstances, this also needs to be provided. To prevent the envelope from bursting during cooking, be sure to provide free space for this.
- You can wrap fish in foil in another way, your main task is to ensure that the juice released during cooking does not flow out of it; the foil should not fit tightly around the food - you risk that they will not bake well.
- Grease the dry fish with butter; you also need to put a few pieces of butter in the foil.
- For dryish fish in the oven in foil (these varieties include salmon, cod, pink salmon and other low-fat fish), it is better to grease the foil with oil (vegetable or butter); by the way, these varieties make an excellent tasty fish soufflé.
- In this case, sauces are still used, but the use of sour marinades for such types of fish is unacceptable.
- Before baking in foil, fatty types of fish can be marinated in soy sauce or lemon juice with any seasonings. By the way, the side dish can be baked together with fish, for example, like vegetables in foil.
Sauce for pollock
A spicy sauce made from sour cream and garlic will be an incredibly tasty addition to a fish dish. It is prepared very quickly and simply, and the flavor notes are simply fantastic. For cooking we will take:
- 4 tablespoons (tablespoons) sour cream;
- a pinch of salt;
- 3 cloves of garlic;
- 5 grams of sweet ground paprika;
- green onions;
- 2 tablespoons (tablespoons) of mayonnaise.
Combine mayonnaise and sour cream in one small plate and mix. Add a little salt, paprika and ground black pepper. Chop the garlic. If you like it when there are spicy pieces in the sauce, then cut the garlic into small cubes with a knife. If you want a more uniform consistency, then use a masher. Combine all the ingredients and mix them well. Add finely chopped green onions.
Fish in foil in the oven with sauce
We can describe the process of preparing fish in foil for fish days in Lent in a nutshell: first prepare the fish by removing the entrails, then cut into pieces or leave whole, place on foil, salt and pepper, sprinkle with lemon juice, or cover with lemon slices. Then seal the edges of the foil and bake until done.
There is another method, which is mainly used for river fish: first, coarse salt is placed on foil, the fish is placed on top, pieces of lemon are placed on the fish, and coarse salt is placed again. Wrap the foil so that there are no holes left. Cook the fish in foil in the oven for at least forty minutes.
The cooking time depends on the size of the fish, on the size of the pieces, so rely on what is indicated in the recipe, but be sure to check it at the last stages of cooking; this, of course, requires culinary experience. For example, for a large river fish you need at least 40 minutes, and if the fish is small or cut into small pieces, then after ten minutes it will be ready. Sea fish requires minimal cooking time. You can check whether the fish in foil is ready in the oven with sauce in a simple way; see if the fillet separates well from the backbone.
You can cook fish in foil separately for all family members or guests; you can put different foods, different spices, depending on the person’s tastes. We will also say a few words about how you can cook fish over coals. There must be a sufficient amount of coals; they must be prepared for so long that the ground under them has time to become hot. Then you need to make a hole in the coals and put the fish wrapped in foil in it.
Description of fish with photo
Pollock belongs to the cod family. She is a relative of cod, pollock, and hake. The fish has an oblong body, which widens from the head to the middle and narrows again towards the tail. The body length of an adult predator reaches 60-90 cm, sometimes up to a meter, with a weight of 17 kg. Lives about 30 years.
The description of the appearance looks like this. The back has dark greenish colors, sometimes close to black. The side body is lighter, the belly is silvery. The lateral line is clearly defined, it is clearly visible from the head to the tail. The fish has 3 dorsal fins and 2 anal fins.
The fish has a medium-sized mouth and a short, hard barbel on the lower jaw. It is characteristic of all representatives of the cod family.
Photo of sea life
Recipes: fish in foil in the oven
Whatever recipes you choose, fish in foil in the oven, the basic provisions that will allow you to cook it deliciously, we have already told you, then we will dwell on several recipe options. You will need half a kilo of fish fillet, a quarter kilo of mushrooms, three potatoes, an onion, soy sauce and lemon juice. First you need to marinate the fillet in lemon juice, adding soy sauce and spices to taste. Fry the chopped onion until lightly browned, then fry the mushrooms; they cook while the liquid evaporates. The potatoes must be peeled and cut into plastic pieces so that their thickness is no more than 1 cm, put on foil, greased with oil, then place mushrooms on top, fish on them, then fried onions. Wrap all the ingredients in foil, bake them in the oven, or you can use coals.
Pollock fish - how to cook? 5 delicious recipes for cooking in the oven and in a frying pan
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About the recipe:
Therefore, when I first saw this fish on the counter, I immediately wanted to buy it and try it. Of course, the question arose of how to cook pollock so that it turns out delicious. What came to mind was an option with oven-baked fish on a bed of vegetables. As practice has shown, it fits perfectly under the side.
Fish baked in the oven in foil
You will love how fish is cooked in the oven in foil, the recipe of which is based on the correct trout marinade. You will need a whole trout for the recipe, you can have a piece of trout or salmon, lemon, your favorite spices, parsley, olive oil. The fish must be cut from the belly side, then gutted and washed, then dried and the carcass stuffed with lemon slices. The fish is sprinkled with spices, parsley is placed in the belly, sprinkled with oil, the belly is closed, the outside is rubbed with seasonings, placed on foil and wrapped in it so that there are no holes left. The fish is cooked for half an hour in a preheated oven at 180 degrees, remove the foil from above 10 minutes before the end of baking, and then brush with oil. If you don't want the fish to stick to the foil, place it on a bed of vegetables. You can avoid this problem by leaving enough empty space in the envelope. And if you bake the whole fish, you can stuff it.
There is also a recipe for carp, which is stuffed with tomatoes and herbs; for this, take a large carp, five fresh tomatoes, three onions, parsley and dill, spices to taste, vegetable oil, salt, mayonnaise. Cut the tomatoes into slices, the onions into half rings, chop the greens, then mix all the ingredients. Wash and gut the carp thoroughly, then carefully rub the inside and outside with spices and coat with mayonnaise, put the vegetable filling in the belly, grease the baking sheet with oil, put the wrapped fish in foil, bake in the oven preheated to 180 degrees for 45 minutes, unwrap it 20 minutes before it’s ready. foil to brown the crust.
Fish soups with pollock
You can use fresh frozen fish to make the usual version of white fish soup like fish soup, or you can add some brightness and cook tomato soup with pollock.
We will need:
Cut the carcass, cook broth from the tail, fins, and head with a bay leaf, a celery stalk and a few peppercorns. Pour oil into another thick-bottomed pan and add the onion; as soon as it becomes translucent, add the carrots. Sauté for 5-7 minutes, then add celery and peeled, diced tomatoes. Simmer for another 10 minutes, then pour in 700 ml. hot fish broth and add peeled and finely diced potatoes. When it boils, add salt to taste. When the potatoes are almost ready, add the prepared fish pieces. Boil for 2-3 minutes from the moment of boiling, pepper, add a slice of lemon. The soup is ready, you can remove it from the heat.
You can cook soup from canned pollock in approximately the same way - just pour water or broth (fish or vegetable) into a saucepan with vegetables, and when the potatoes are cooked, add the contents of the jar. But you will need to add salt after adding the canned food, otherwise it may turn out salty.
Fish in foil in the oven: recipes
A very tasty and healthy dish, which is also lean and dietary, is fish in foil in the oven. The recipes allow you to prepare a quick and tasty lunch or dinner for your loved ones, in addition, be sure to prepare them a delicious soup using the fish soup recipe from fish. We will not add any sour cream to the recipe, nor mayonnaise; the fish will be cooked exclusively in its own juice, only seasoned with spices, adding a small amount of vegetable oil. You will need oil to prevent the fish from sticking to the foil. You can cook salmon, take a couple of frozen steaks, two onions, two tomatoes, vegetable oil, spices for fish, basil, pepper, cardamom, salt, bay leaf, a few peas of allspice. Of course, we can’t forget about lemon. Salmon in the oven is easy and quick to prepare. First we take the steak, add salt and pepper, and you don’t have to defrost the frozen fish. We will cut the onions into thin rings, as well as the tomatoes.
The baking dish in which you can prepare the fish casserole according to the recipe described here must be covered with foil, preferably in two rows. We lift the edges of the foil, so you get a depression. Pour a little vegetable oil into the bottom and place fish with spices on the oil. We place a couple of onion rings on top of the salmon steaks, add a little salt and pepper. We place tomato rings on the onion and sprinkle spices on top. Carefully seal the edges of the foil. Place the salmon in a preheated oven and bake for half an hour at 200 degrees.
Our diet should always include fish dishes, and not only baked, but also boiled, steamed; you can also serve fish salads.
Fried with potatoes
We will need:
- fillet – 500-600 gr.;
- potatoes – 500 gr.;
- onion – 1 pc.;
- greenery;
- frying oil;
- flour – 50 gr.;
- mineral water – 0.5 cups.
Peel the potatoes, wash them, cut them into cubes.
Pour vegetable oil into a hot frying pan and add potatoes, fry until golden brown. When the potatoes are almost ready, add the onion.
Cut the fillet into portions, add salt and pepper. Pour mineral water into a bowl, add flour little by little and knead the batter. It should turn out like thick sour cream. Dip the fish in batter and fry in hot oil. Place the finished pieces in a frying pan with the almost finished potatoes and keep on the fire under the lid for literally 2 minutes. The dish is ready.
With oranges
To prepare you will need:
- large mirror carp,
- 100 gr. liquid honey,
- 2 large onions,
- 0.5 tsp ground coriander,
- 55 gr. unsalted butter,
- 2 oranges,
- a little salt and black pepper,
- a couple of parsley sprigs for serving.
Preparation
Make cross-shaped cuts on the cleaned and gutted fish, salt and pepper thoroughly both outside and inside the belly and rub in the spices and salt. Melt the butter in a frying pan, chop the peeled onion very finely and fry until soft and then golden. Add liquid honey and heat the sauce with salt and spices.
Advice! To prevent the butter from burning in the pan, you can add about a tablespoon of vegetable oil to it.
Cut well-washed and dried oranges into half rings. A few of the most beautiful and thin slices should be left to decorate the dish. Spread foil on a baking sheet, grease it with oil, place the fish with oranges in the belly, pour over the sauce. Now you need to wrap the foil, leaving a small hole for steam to escape.
Place the baking sheet in an oven preheated to 185 C and bake for 20 minutes. Then open the foil slightly and change the cooking mode to “Grill”. As soon as the fish is browned on top, you can take it out and serve it with a decoration of parsley sprigs, a side dish of boiled rice, vegetables and sliced orange rings.
In foil on coals
To prepare you will need:
- 1-2 large fish,
- spices for fish with basil, ginger and allspice,
- vegetable oil,
- freshly ground pepper and salt,
- half a lemon
- 100 gr. cheese that melts well - optional
- lettuce leaves for serving.
Preparation
Clean and wash the carp, remove the tails and heads, or leave them for a beautiful presentation.
Advice! If you plan to bake the whole fish, be sure to remove its gills, otherwise the finished dish will have a bitter aftertaste.
Season each fish thoroughly with salt, spices and freshly ground pepper, after making shallow cuts on the surface of the carcass. Pour lemon juice and rub until all the spices are mixed and stick to the surface.
Place any hard cheese inside the belly, wrap the fish in foil and place in the coals. You can also sprinkle coals on top. Bake for about 7-8 minutes per side.
For a hearty side dish for such fish over a fire, you can bake any vegetables on coals or a grill - corn, zucchini or eggplant, peppers and tomatoes, fresh mushrooms. Remove the finished fish from the foil and place on lettuce leaves flavored with vegetable oil and lemon juice.
Cooking tips:
- Cleaning any fish, and carp in particular, will become much easier if you rub it with coarse salt.
- To prevent the fish from becoming deformed during baking, several cuts must be made on the surface of the fillet.
- If the gall bladder was damaged while cutting the carcass, the fish must be washed immediately, sprinkle the damaged areas with a generous portion of coarse table salt, and after 20-25 minutes, rinse again.
- It is recommended to fold foil several times for cooking over coals or an open fire, otherwise it may tear and all the juices will leak out.
- The dish will be tastier if the fish has not been previously frozen.
