Roasting is one of the most successful, and therefore the most popular way of cooking fish. To spoil it using an oven is quite difficult - except to overlook it and turn it into coals. However, for some fish species other cooking methods are considered more preferable, so the question often arises among cooks of which fish is better to bake in the oven . According to experienced chefs, any marine and some river species. However, different types require a different approach: some look great just in shape, for some the sleeve is more suitable, and for some foil. However, we will deal with this issue more closely.
Which fish is better to bake in the oven
With any chosen method of baking, they are certainly juicy and tasty:
- cod;
- cog;
- mackerel;
- crucian carp;
- notation;
- butterfish ;
- halibut;
- sardine;
- sea ​​bass;
- pelengas;
- carp.
Tilapia is juicier and more tender in foil. Dorado, haddock and sea bass are especially pleasing with a taste of filling - for example, greens and cheese. Pollock, hake and capelin go better with vegetables. So what kind of fish is better to bake in the oven - it is rather a matter of your taste and personal preferences.
Fish Roasting Rules
The only and main condition is not to keep it in the oven for too long and not to set too high a temperature. The result may be an overdried carcass or, on the contrary, porridge from individual fibrils. Most cooks who know at what temperature to bake fish to make it juicy, but whole, recommend a range of 170 to 220 degrees. The holding time in the oven is approximately calculated as a quarter of an hour for every pound, plus the same amount for the whole carcass. For example, a fish weighing a kilogram will spend in the oven for about 45 minutes. For a whole fish, the temperature is taken a little lower so that the carcass has time to bake through. At what temperature to bake fish, cut into pieces, depends on the size of the slices. Most often, they still exhibit 220, but if they are too big, then 200 is enough.
Fish in shell of salt
Quite a little-known recipe, unfortunately. Meanwhile, its execution is not difficult and does not require any exotic ingredients. The only condition: you need to know which fish is better to bake in the oven in this way. Sea bass, sea ​​bream and sea ​​bass are ideal , but any other sea ​​fish will be slightly worse . She is gutted, cleaned, washed and dried with a towel (inside too). In the abdomen of each carcass, branches of greenery are placed and a salt carapace is made. A kilogram of salt (it is better to take a mixture of large table and sea) is mixed with 3-4 tablespoons of water so that the salt begins to resemble wet snow. In order to prevent the salt “shirt” from spreading out, protein is added to it, whipped with a couple of tablespoons of water. The resulting mass (enough for a kilogram of fish) is laid out on a baking sheet, slightly pressed, a carcass is placed on top and closed with salt on all sides. Half an hour in the oven - and the fish is ready. After 10 minutes, when the shell is slightly cooled, it breaks and is cleaned from the carcass. We bring to the table!
Fish with vegetables
Any marine will do. First, a “side dish” is prepared: a small head of cabbage, a couple of carrots and as many onions, a large sweet pepper, two tomatoes and a pound of mushrooms are chopped. The carcass is portioned, each piece is salted and pepper, smeared with mayonnaise and slightly sprinkled with lemon. If desired, vegetables can be mixed with processed grated cheese. All components are folded into a sleeve, it is tied and placed in the oven for half an hour. Then the fish, baked in a bag, gently opens and comes back for another 10-15 minutes. Tasty, juicy and does not require a side dish.
Carp baked in foil
This is probably the fish that is easiest to buy as fresh as possible - that is, live. That is why it is appreciated by lovers of fish dishes.
So, you have a fresh carp. Recipes (from the photo this can be seen remarkably) give consistently mouth-watering results. However, most culinary experts advise baking it in foil. First, the fish is gutted, and it is necessary to cut out not only the gills, but also the eyes. After washing and drying on the carcass, shallow cuts are made on one side. The fish is rubbed with salt and pepper, sprinkled with lemon and put in the cold for half an hour - pickle. Of equal amounts (half a cup) of sour cream and mayonnaise with a spoonful of vegetable oil, a sauce is made in which three large onions, crumbled in half rings, are soaked for a quarter of an hour. The carp is greased with dressing, the onion layer is laid out on the foil, on top is the fish, onion again. The foil folds tightly and the packed carp is put into the oven at 180 degrees. A carcass of two and a half kg will be baked for about an hour. Shortly before the end, the foil should be expanded to form a crust.
Stuffed Baked Carp
If the fish, when cooking in the oven, is also stuffed with something, it turns out just wonderful yummy. Carp is no exception (recipes with photos are in the article). Almost the most wonderful minced meat is mushroom. For him, thin slices of 200 grams of champignon or boletus are stewed for about a quarter of an hour, then seasoned with ghee, mashed yolks of two raw eggs and whipped whites from them, salted, peppered and pushed into the belly of a kilogram carcass gutted and grated with spices. So that the filling does not fall out, it is better to sew the abdomen. Already laid in the form of carp is doused with ghee and put in the oven for forty minutes. In order not to dry out, the fish should be periodically watered with the same juice.
Sour cream fish
Sour cream, like lemon, is almost the best accompanying for any type of fish. You can cook it, so to speak, alone, you can add vegetables - best of all potatoes and mushrooms. Then you will get a full second course. But fish, baked in sour cream sauce, is good in itself. Take a carcass of eight hundred grams or a half-kilogram fillet. It is better to cut both portions in portions - and it’s more convenient to cook, and eat. The fish is sprayed with lemon juice, pepper, rolled in flour and fried to a blush on both sides. Half a liter of sour cream is slightly heated, mixed with two tablespoons of ghee and one - flour. The mixture is vigorously kneaded, flavored with salt and suitable spices, and after boiling it simmers for a couple of minutes at minimum heat. Fried fish is placed in a greased form (combined with vegetables if desired), poured with cooked sauce and sent to the oven for 5-7 minutes. If desired, you can sprinkle with raw cheese. And already at serving - chopped greens.
Fish under cheese in the oven
Most often, red fish is prepared in this way, but, believe me, any sea fish is no worse. At first, the fish baked under cheese is cooked in the same way as under sour cream - all preparatory operations coincide until the end of the frying. Is it better to take olive oil for frying. At the same time, the onion rings are allowed to turn golden. First, the fish is laid out in the form, on top - frying. Some on top of onions distribute sour cream or mayonnaise, but these are additional delights, without them, the fish baked under cheese is just wonderful. Grated cheese crumbles over the onion (it is better not to spare it, let the layer be thicker). In the oven, the form is sent for 15 minutes, until the cheese is browned.
Perch with dill and lemon
Everyone has the same claim to river fish: it is too bony. Some still do not like her because she has an unpleasant marsh odor. However, if you know how to cook river fish, you just don’t notice such trifles. It is better to use cooking parchment for cooking. Take a perch, clean it and cut it on a filet. Lay out lemon circles, fresh sprigs of rosemary and dill on paper, and perch carcass on top. Grease its top with oil (and the usual sunflower will do), salt and loosely wrap it in parchment. The edges can be chipped with toothpicks. Heat the oven to 180 and place a baking sheet in it for a third of an hour. Believe me, after taking the sample, you will love river fish!
Bream in foil
Another great way to cook river fish. It differs from the method applied to the marine one in that it is not necessary to fry the same bream first. Here it’s worth making a fry from onions with carrots, and in butter. Put roasting on the spread sheet of foil, on it - fish carcasses, respectively prepared, on top - the second half of the fry and tomato mugs. The foil is tightly folded, the bream is put into the oven for three quarters of an hour. Above 180, raising the temperature is not recommended.