Catfish in foil in the oven - three unique recipes for a great dish

Catfish meat supplies our body with an amazing consistency of proteins and amino acids, a lot of vitamins and microelements. This fish can be eaten by everyone, from patients with diseases of the gastrointestinal tract to girls adhering to strict weight loss diets. Thus, we realized that preparing a catfish dish in the oven in foil would be a good option both for us and for our unbelieving men.

Catfish in the oven in foil - the usefulness of the dish

Since this all-purpose dish is suitable for eating for me and my friends, because it does not harm our diet at all and does not leave extra calories on the waist, and for men who require a significant amount of energy from food, we decided to cook catfish in foil in the oven of any choice. your own personal recipe. Our faithful acted as arbiters. Naturally, to say that they were surprised and discouraged is to say nothing! But, having recovered from the initial shock and devoured our masterpieces in a matter of seconds, they concluded that catfish baked in foil is an indescribably tasty and nutritious delicacy. It is so tender and soft that it melts in your mouth, leaving a unique and fragrant taste.

So I decided to come to the aid of every such wife and housewife in whom her own husband does not completely believe. I present for your consideration three recipes for catfish baked in foil in the oven, which completely defeated our men with their indestructible belief in the ineptitude of their other halves.

Catfish baked in foil in the oven with fragrant spices

I’ll tell you carefully how to bake catfish in the oven in foil, using a minimum of ingredients and ultimately getting a cool dish.

Required components:

catfish fish – 1-2 kg;
onions – 3 pieces;
lemon – 1 pc.;
salt, ground black pepper, spices: basil, bay leaf, nutmeg and mint;
parsley.

So, to make catfish baked in the oven in foil with spices, we take our fish, clean it, rinse it under water, remove the entrails, backbone and bones, and cut it into small pieces. Later, we take a plastic bag and place our fish there. Salt, pepper and add all the spices that we managed to get. It is better, of course, to have all the names for real effect. Next, cut the lemon into two parts and squeeze the first half into cellophane onto the fish. Carefully rub lemon juice and an explosive, fragrant mixture of herbs into the fish fillet. Close the bag and leave the fish to marinate for about 30-40 minutes.

Without wasting time, cut the onion into half rings and chop the parsley finely and carefully. Pour everything into a plate, add the same spices as for marinating fish, and squeeze out the second half of the lemon. Mix everything and leave to brew.

Take the foil and place it on a baking sheet. Most likely, there won’t be much of 1 sheet, so use 2-3 sheets. Having lined the baking sheet with foil, we take out our marinated catfish and place it on the baking sheet. We carefully rub the pieces with a mixture of seasonings and lemon, lay out the chopped onions and carefully pack everything.

Preheat the oven to 250-300C 0 and place our baking sheet there for 40-50 minutes. After 10 minutes have passed, you can lower the temperature to 180-200C 0 and continue baking.

Having taken out our culinary masterpiece, place it on a huge dish and garnish with parsley.

Catfish baked in foil with cheese and cream

Now I will tell you how to cook catfish in foil with cheese and cream.

Ingredients:

catfish fish – 1 pc. by 1-1.5 kg;
onions – 3-4 pcs.;
cream of the highest fat content - 250-300ml;
hard cheese – 200g;
salt, pepper, parsley for decoration.

To make catfish baked in foil with cheese and cream, you need to cook the fish, remove the entrails, rinse and sprinkle with lemon juice to rid the fish of the aroma of sludge. Cut into pieces and place on a baking sheet previously lined with foil. Salt and pepper the fish. Cut the onion into half rings and also place on the fish fillet. Pour cream over everything and sprinkle grated cheese on top. Wrap the foil sheets carefully and place the baking sheet in an oven preheated to 210C for 30-40 minutes. After the time has passed, remove the fish, unwrap the foil and place the baking sheet back in the oven for another 10 minutes until golden brown. Serve on a platter, garnished with parsley and lemon wedges.

Catfish baked in the oven in foil with potatoes

You will learn further how to cook catfish in the oven in foil with potatoes.

Components:

potatoes – 1kg;
som – 1-1.5 kg;
carrots – 2 pcs;
onions – 3 pcs;
lemon – 1 piece;
hard cheese – 200g;
mayonnaise – 4 tbsp;
vegetable oil – 3 tbsp;
salt, pepper, parsley.

Catfish baked in the oven in foil with potatoes is prepared as follows.

Clean the catfish as usual, rinse and cut into pieces. Season with salt, pepper and juice squeezed from the lemon. Leave to marinate for half an hour. In the meantime, cut the potatoes into large pieces, salt, pepper and spread with mayonnaise. Chop carrots, onions and parsley.

Place potatoes, onions and carrots in layers on a baking sheet lined with foil. Pour vegetable oil over everything. Place pieces of fish on top and sprinkle everything with chopped parsley. Next, add the potato wedges again and brush everything with the mayonnaise that remains. Sprinkle with grated cheese and wrap in foil. The fish must be carefully covered on all sides. Place the baking sheet in an oven preheated to 200C and bake for an hour and a half. When the time is up, unwrap the foil and leave in the oven for another 10 minutes.

Garnish the culinary masterpiece with the freshest herbs and lemon slices, and serve.

Which dish turns out to be the most delicious is up to you to decide. But it’s a fact that they are all very healthy, nutritious and incredibly delicious!

Catfish baked in foil step by step photo recipe

To produce this recipe, we will need catfish, which we must gut and carefully wash inside and out. Catfish is an oily fish that has the smell of mud, so it would not be superfluous to hold it before starting production either in a basin of cool water or simply under running water in the sink. Because we plan to bake the catfish in foil, we pull out the gills from it.

This cooking step is, on the one hand, a continuation of the fight against the smell of mud, and on the other hand, it is a method to perfectly salt and marinate our fish. To do this, take an ordinary plastic bag, place catfish in it, add salt, black and white pepper, and sprinkle generously with spices. Very suitable: basil, lemon balm, a little nutmeg, chopped or grated bay leaf. After pouring all of the above onto the fish, take half a lemon, squeeze out the juice from it and begin to painstakingly rub the resulting mixture into the fish. Close the bag and leave the catfish to marinate for 20-30 minutes.

While the catfish is marinating, cut the reddish onion (you can use regular onion, it doesn’t matter) into half rings, as thin as possible, and chop the parsley.

Pour the onions and herbs into a deep plate, re-pour our set of spices on top (no need to add salt at this stage), and squeeze the remaining half of our lemon on top.

Mix the greens, onions and spices in a plate, and let our preparation brew so that the greens and onions are saturated with lemon juice and spices.

While the catfish and greens are marinating, prepare the foil. In order to place a catfish as long as a baking sheet at an angle, a regular strip of foil will not be enough, so we take two strips, fold them together, and on one side make a careful fold along the entire length of about a centimeter or one and a half. Carefully smooth the seam with the nail of your index finger, and repeat the function 2 more times, after which you will get a wide sheet of foil with a seam in the center, and if you did everything correctly, the juice will not flow out through this seam. Once you have prepared the foil, lay it on top of the baking sheet and you can remember about our catfish...

We take it out of the bag, and over the sink, with our hands we throw off our spice marinade, after which we lay the body diagonally on a baking sheet...

We put our plate with the second part of spices more conveniently, so as not to make a mess in the kitchen and not get a stick from my wife for it, and...

carefully wipe it with the consistency of our catfish, without forgetting to stuff it into the belly, where it previously had gills and under the bottom

We carefully pack the fish in foil, carefully so as not to tear it, we bend it and wrap all the edges. After that, turn on the oven to warm up to its fullest.

After the oven has heated up, place the baking sheet inside, reduce the temperature to medium and bake for 30-40 minutes. When you take the fish out of the oven, carefully unwrap it and make sure it is cooked through. If you are a fan of baked crust, unfold the foil so that the top of the fish is open, but so that there are borders of foil around the edges (so that the juice does not leak out), and bake the fish until a crust forms.

Catfish from the oven in foil

Catfish is a specific fish, but very tasty!

Ingredients for “Catfish from the oven in foil”:

Fish (Catfish) – 1.5 kg
Onions - 3 pcs.
Cream (I use 25%) - 250 g
Hard cheese – 150 g
Seasoning (mixture of 7 peppers)
Salt (to taste)
Greenery (for decoration)

Production time: 60 minutes

Nutritional and energy value:

Ready meals
kcal 2020.8 kcal	proteins 215.4 g	fat 114.1 g	carbohydrates 37 g
100 g dish
kcal 124 kcal	proteins 13.2 g	fat 7 g	carbohydrates 2.3 g

Recipe for “Catfish from the oven in foil”:

If you have a complete catfish, then you need to gut it, cut off the head and tail. Wash it well (you can pour lemon juice on it if it smells very bad (it may smell like mud). Divide into portions.

Cut the onion into half rings.

Fold the foil (it is better to use wide one) in two layers and place it on a baking sheet.

Now we take our fish, salt, pepper and place it in the prepared baking sheet.

Place onion on the fish. Fill it with cream.

Sprinkle with grated cheese.

Cover the baking sheet with foil on top, like a lid, and wrap the edges.

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How to deliciously cook catfish in the oven in foil

Not many people like to spend hours in the kitchen cleaning the home fisherman's bountiful catch of small-scaled perch or bony crucian carp. Another thing is that if you are lucky enough to catch a large fish, then you will need a couple of general tips on how to deliciously cook catfish in the oven in foil.

At a young age, this river fish is low-fat - 120 calories per 100 g of treat, which means, without frying, you can enjoy it even on a low-calorie diet.

Tips for cooking catfish fillet at home

Since catfish are bottom-dwelling fish and like to dig in mud, their meat, rich in vitamins and minerals, has a not very pleasant smell due to such a life. Here are some common methods to solve the problem:

Wash the fish well to remove the mucus that covers its entire body.
The older the catfish you come across (the larger it is, the older it is), the stronger the smell. Accordingly, the fish must be chosen younger.
But mature catfish have tastier meat. We recommend removing the skin and fat underneath from steaks of such fish. Then the finished treat will not smell like mud.
Lemon juice is another method to simply cope with a nasty smell.
By keeping the fillet in a marinade of lemon juice and spices or soy sauce, we get tender meat with an appetizing smell.
Large steaks with parts of the ridge are best divided into fillet pieces and the bones removed from them.
The freshest parsley in greens is unsurpassed in removing unnecessary odors from fish. So you can bake catfish in the oven with it. It would also be appropriate with dill.
The fattier the fillet (depending on the age of the fish), the less calorie-rich auxiliary products should be, for example, cream, cheese.
If you dry the catfish flesh a little in a non-stick frying pan before putting it in the oven, the treat will get an even richer taste and appetizing appearance.

Tips for cooking catfish fillet at home

Catfish carcass from the oven, baked in foil with sour cream and herbs

This recipe is very simple and not very expensive. Just a pinch of greens, a couple of spoons of thick sour cream, a pinch of fragrant dried herbs - and the desired dinner is ready. If you like tomatoes, cut several fruits into circles and bake with fish. It will also turn out very juicy.

Ingredients

Chilled catfish carcass – up to 2 kg
Sour cream – 4-5 tbsp.
Greens (dill with parsley) – 1 bunch
Lemon – 0.5 small fruit

Seasonings from the store for fish - 0.5 tsp.
Pepper mixture (freshly ground) – 1/3 tsp.
Salt - 1 tsp.

How to deliciously cook a catfish carcass in foil in the oven

We place the gutted mustache fish under a strong stream of water to wash away all the mucus from its body. There is no need to remove the head - just the gills.
Salt the fish, sprinkle with freshly squeezed lemon juice and set aside while preparing the sour cream dressing.
Armed with a sharp knife, we chop the fragrant herbs very finely.
Season with pepper consistency and prepared seasonings, add very little salt.
At this step, turn on the oven - let it warm up to 250 o C.
Having made 3-4 transverse cuts on the fish back, coat the entire carcass on top and inside with sour cream dressing.
Sprinkle some herbs on top and put them in the belly.
After wrapping the catfish in foil and sealing the edges tightly, we put the fish in the oven for half an hour.

Do not rush to remove the finished fish - let it cool slightly while curled. Later we take it out, put it on a dish, decorate it with lemon slices - you can try it.

How to deliciously cook catfish in the oven in foil in a creamy dressing

The fish according to this recipe is the most satisfying thanks to the cream. Onions help remove lake odor. To prevent the melted cheese crumbs from sticking to the foil, you need to bake the fish either in a deco with the highest sides, or cover it with cheese 10 minutes before the end of cooking, removing the top foil sheet.

Ingredients

Young catfish - fish weighing up to 1.5 kg
Small snow-white onions – 3 pcs.
Freshly squeezed lemon juice – 1-2 tbsp.
Cream (25%) – 250 ml
Hard cheese – 150 g

Peppers in consistency (freshly ground) – 0.5 tsp.
Garlic – 1-2 cloves
Salt – 1 tsp.
Turmeric, oregano, coriander - a pinch each

Step-by-step preparation of spicy catfish fillet with cream in the oven

We wash the fish and get rid of mucus with water.
We separate the head (it will make a good fish soup!), and divide the carcass into portioned steaks up to 3 cm wide.
Place them in a stainless steel bowl (or enameled), sprinkle with lemon juice, season with pepper, herbs, and season with garlic passed through a press.
After mixing the fish with seasonings, leave it for half an hour - let it absorb the odors.
Turn on the stove - let it warm up, while we peel and chop the onions into half rings.
We take the deco deeper and cover it with a double layer of foil.
Place fish steaks on the bottom and cover with onion tenderloin.
Fill everything with cream, sprinkle moderately with cheese crumbs on top.
Cover the contents of the refractory mold with another sheet of foil and secure it tightly on the sides.

The fish will be in the oven at 180 degrees for 35-40 minutes. 10 minutes before the end of the process, the top sheet of foil will need to be removed to allow the cheese to brown. When serving, sprinkle the finished catfish with chopped parsley for flavoring.

Catfish steaks with vegetables, baked in sour cream in the oven

After a particularly successful fishing trip, entertaining your family with hand-cooked tender fish under a vegetable “coat” is a beautiful way to express your love. The set of vegetables and herbs can be varied according to taste and season.

Ingredients

Catfish steaks – 7-8 portions;
Raw carrots – 1 large root vegetable;
Snow-white medium onion – 1 pc.;
Reddish tomatoes – 2-3 medium vegetables;
Greenish sweet peppers – 2 fruits;
Sour cream – 1 cup;
Hard cheese (any kind) – 150 g;

Cow butter – 2 tbsp;
Juicy lemon – 0.5 fruit;
Parsley – 1 bunch;
Dark pepper (hard ground) – 1 tsp;
Rock salt – 1 tsp;
Coriander, bay leaf powder - a pinch each.

How to bake tasty catfish with a vegetable side dish in sour cream in foil

Let's start preparing: rinse the fish steaks and vegetables again, clean everything that is necessary.
Grind the carrots and cheese on a large grater, cut the onion into half rings, peppers into narrow strips, tomatoes into circles.
Grease a deco lined with foil with a high side (you can also use portioned foil trays) with butter and pour in half the sour cream.
Sprinkle the bottom with some carrot shavings, on which we place pieces of catfish.
Salt the fish right in the mold, season with pepper and spices, and pour in lemon juice. You can simply put a thin slice of lemon on any piece of fish.
On top - tomatoes, later - pepper strips, chopped herbs, onion tenderloin, leftover carrots.
Add sour cream to the top with warm, unstained water, stir until smooth and pour in the contents of the deco.
Cover the pan with foil, wrap it on the sides (portion trays with special foil lids) and put it in the oven for about 20 minutes.
When the time is up, take out the mold, add sour cream mixed with fish juice, add cheese and place in the oven for another 15 minutes with top heating.

Not everyone loves river fish because of its specific aroma and occasionally pampers their family and guests with it. But knowing, for example, how to deliciously cook catfish in the oven in foil, and doing it correctly, you will enrich your own daily diet with fish delicacies from our selection. Fish that does not smell like mud, but emits a seductive scent of spices and fresh herbs, will awaken the appetite of even the most convinced “no-hunters.” Experienced.

Catfish in foil in the oven - three unique recipes for a great dish