In the arsenal of every housewife, there are probably several recipes for how to cook fish in the oven. It can be baked whole, in portions, in foil or in a sleeve. But the selected recipe does not always meet expectations. The fish may fall apart, or it may turn out to be dry, too brown, or even burnt. To avoid such incidents, you should know a few culinary secrets, master the features of the baking process, and, of course, experiment, try different recipes. As a result, it will be possible to leave in your cookbook only those of them that can really please all family members during a home dinner, and invited guests.
The advantages of baking dishes in the oven
Speaking of baking as one of the most popular cooking methods in the national cuisine of the Russian people, it should be noted that this option has many advantages over the same fried in a pan, for example. Especially when it comes to fish, the presence of which in the diet is simply necessary for every person. When baked, the taste of this product is perfectly revealed, all its useful properties are preserved.
The role of fish for the human body
Any fish is an irreplaceable product not only in children, but also in the dietary diet. It is great for many lean dishes, is easily absorbed by the body and is less caloric than meat, with the exception of chicken, of course. Fish contains a large amount of useful substances - trace elements, vitamins, fatty acids, which are very important, especially for a growing or weakened organism. It was not in vain that in Soviet times, a fish day was always organized in all canteens and, if possible, at home. To maintain health, such a tradition should be included in every family, especially since properly cooked fish is really very tasty.
Choosing fish for baking
When choosing fish for baking, you shouldn't get too hung up on some of the best varieties, because any kind of fish is generally suitable for this cooking method. If we talk about the best taste, then here preference should be given to carp, bream, mackerel, crucian carp or pike perch. But the type of fish is still not the most important thing. Its freshness is important when:
- scales - looks smooth and shiny;
- the abdomen is whole, not in any way swollen or torn;
- eyes - must be transparent;
- The smell is specific, but not unpleasant.
Preparation of fish
In order to get tasty and juicy fish meat, you should properly prepare it. The prepared fish carcass is filled with filling until it stops. If a head is used, then it is also stuffed with a spicy mixture. The fish is now fully prepared. It remains to put it on a baking sheet, grease it with a thin layer of mayonnaise and send it to the oven. The baking process takes an average of 30-40 minutes, depending on the size of the selected carcass.
Baking fish in foil
An equally interesting option for baking fish is using foil. This metal paper serves as a kind of protection for the product, protecting it from burning, retaining the maximum useful properties in it, preventing the desired juice from flowing out and allowing you to get an excellent aroma and taste. Lean pink salmon meat is ideal for this recipe, but you can choose another variety.
How to cook fish in foil? Easy enough. Unlike the previous recipe, the prepared carcass should be wrapped in foil, after filling it with refried onions with carrots, a slice of lemon and a slice of butter. The fish is baked in such a protective shell for about an hour in the oven at a temperature of 180 degrees.
This dish deserves praise for its wonderful aroma of spices and vegetables and the unsurpassed taste of fish meat. It is simply impossible to pass by the kitchen in which the "spiritual sacrament" takes place. At the same time, the fish in the oven is baked quite quickly and simply, but the effect and benefits of it will, no doubt, be appreciated..