Sauce for baking fish in the oven: choose a recipe to suit your own taste

Nutritionists strongly advise including fish fillets in your menu. Seafood should be on our table at least once a week. Fish is not only a source of phosphorus and iodine, but also a number of other necessary micro- and macroelements. For the dish to come out perfect, you need to know how to prepare a sauce for baking fish in the oven.

Regular Bechamel

Usually this sauce is prepared for lasagna or Italian pasta, but almost all cooks use Bechamel for fish dishes. If you like to bake fish fillets in the oven, then you can’t do without sauce.

The most common option is tomato paste diluted with water. You can add stewed vegetables to such gravies. A good option would be sour cream or mayonnaise. Fish baked in this sauce comes out juicy and fragrant.

If you want a contrast, make a snow-white sauce for baking fish in the oven. We will prepare it according to the classic recipe.

Compound:

40-50 g butter;
3 tbsp. l. premium flour;
a pinch of salt and nutmeg;
0.6 liters of pasteurized cow's milk.

Manufacturing:

Let's start making the sauce by preparing the goods indicated in the recipe.
It is better to remove the oil from the refrigerator in advance so that it softens.
Place the butter, cut into pieces, into the saucepan in which we will prepare the sauce.
Melt the butter over low heat.
When the butter mixture reaches a homogeneous mixture, add flour.
Be sure to sift it, removing any lumps. When adding flour, stir the sauce with a whisk.
Boil the sauce for several minutes, stirring it constantly. The flour will be fried and acquire a rich golden color.
After a few minutes, pour in pasteurized cow's milk in a thin stream.
Stir constantly, the sauce will thicken.
We continue to cook the sauce until it reaches a suitable thickness; it should turn snow-white and acquire an impeccable uniform thickness.
Add a pinch of ground nutmeg and fine salt to the finished sauce.
The sauce is ready and can be used for baking fish.

Sour cream sauce for baking fish in the oven

Almost all foodies love culinary experiences. Not every sauce will successfully enhance the taste of fish dishes. To avoid failure, use time-tested recipes. The so-called snow-white sauce is very popular among chefs. To make it, horseradish root is useful.

Compound:

100 g of sour cream with any percentage of fat content;
sweet sand, salt;
freshly squeezed lemon juice;
100-150 g horseradish root;
little filtered water.

Manufacturing:

We start, as usual, by preparing the goods indicated in the recipe.
The exact amount of water, freshly squeezed lemon juice, salt and granulated sugar is not indicated in the recipe, since we will add them, focusing on our taste preferences.
1 lemon is enough for us. Pay special attention to horseradish root when choosing. It should be fresh and dense.
Remove the skin from the horseradish root.
Cut the root into thin strips.
We transfer the crushed horseradish root into a blender container and grind it at the highest speed until a homogeneous mixture is obtained.
Now we will need ice water. Add sweet sand and salt to it, taste it.
Little by little we begin to pour ice water into the horseradish.
Add liquid until the mixture becomes moistened.
Now is the time to pour in freshly squeezed lemon juice.
Mix everything well, the mass comes out liquid.
This sauce can be used for baking fish or served as an addition to a ready-made dish.

Learning to cook delicacies

The reddish fish is called royal in culinary circles. That’s why the sauce for baking reddish fish in the oven should be truly royal. We suggest you take note of this recipe.

Compound:

cream with any percentage of fat content – 150 ml;
10 ml freshly squeezed lemon juice;
40 g butter;
white pepper, salt;
snow-white dry wine – 50 ml.

Manufacturing:

Place a saucepan or frying pan on the stove and pour in the wine.
Bring the wine to a boil over moderate heat.
Then add the cream in a thin stream and stir constantly.
Add freshly squeezed lemon juice, white pepper and a pinch of salt.
Boil for a few minutes until thickened.
Remove the sauce from the stove and add softened butter.
Mix everything well again.
This sauce can be supplemented with herbs, olives or capers.

All-purpose sauce

You can make a sauce that can be stored in the refrigerator for a long time. And, by the way, you can add it not only to fish dishes. Honey mustard sauce helps bring out the real taste of meat and vegetable dishes.

Compound:

refined vegetable oil – 2 tbsp. l.;
1 tbsp. l. freshly squeezed lemon juice;
watery honey - 2 tbsp. l.;
mustard – 2 tbsp. l.;
2 pcs. garlic cloves.

Manufacturing:

Making this sauce is simple.
Combine all the ingredients indicated in the recipe in a comfortable container.
We peel the garlic cloves and put them under pressure.
Add the garlic mass to the rest of the ingredients and stir everything.
Take a whisk or mixer and beat until smooth.
The sauce must be stored in a glass, hermetically sealed container.

The perfect accompaniment to seafood

Cooks also call this sauce all-purpose, since it can be used not only for baking fish, but also for making cool seafood appetizers. Try it and you will definitely like it.

Compound:

100 ml refined olive oil;
1 lemon;
2 pcs. garlic cloves;
¼ tsp. coriander;
¼ tsp. ground chili pepper.

Manufacturing:

Pour refined olive oil into a bowl.
Add ground coriander and reddish chili pepper. Mix everything thoroughly.
Grind the garlic cloves under a press, and squeeze the juice out of the lemon.
Add these ingredients to the refined oil and stir.
The sauce is ready. It can be used as a marinade before baking fish fillets.

Read also:

Cooks from all over the world provide a huge number of fascinating recipes for making fish sauces. Any gourmet will be able to choose a suitable option according to his own taste. It is important that the sauce does not interrupt the real taste of the fish, but only emphasizes it. Bon appetit!

How to cook juicy fish in the oven: 10 amazing recipes

Delicious combinations with vegetables, mushrooms, various sauces and more.

1. Dorada in salt in the oven

Ingredients

2 sea breams;
300 g large salt;
2-3 slices of lemon - optional.

Manufacturing

Wash the fish and dry it with cardboard towels. Pour the third part of the salt into a baking dish and place the dorada on top. If desired, place lemon on the carcasses and cover everything with the remaining salt.

Bake for approximately 15–20 minutes at 220°C. Afterwards, cool slightly and remove the salt shell.

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2. Mullet in foil with lemon in the oven

Ingredients

1 small bunch of greens;
1 lemon;
1 mullet;
salt - to taste;
black pepper - to taste;
1–2 teaspoons lemon juice;
20 g butter;
1–2 tablespoons of vegetable oil.

Manufacturing

Chop the greens. Cut the lemon into slices.

Wash the fish, gut it, remove the gills and fins. Salt and pepper outside and inside, pour over citrus juice. Sprinkle with chopped herbs and stuff with lemon. Place pieces of butter on top.

Line a baking dish with foil and grease with vegetable oil. Place the mullet and wrap.

Bake the fish for approximately 30–40 minutes at 180°C.

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3. Cod with bell pepper in the oven

Ingredients

2 bell peppers;
1 onion;
3–4 cloves of garlic;
650 g cod fillet;
salt - to taste;
black pepper - to taste.

Manufacturing

Cut the pepper into strips and the onion into small pieces. Pass the garlic through a press.

Cut the fillet into several portions. Season with salt and pepper and place on foil. Place the onion and garlic on the fish, followed by lightly salted bell pepper. Wrap the foil tightly.

Bake the fish for approximately 30 minutes at 180°C. Then open the foil, drain the released liquid and leave the cod to cook for another 5 minutes.

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4. Trout with potatoes and garlic in the oven

Ingredients

2 cloves of garlic;
3 tablespoons vegetable oil;
salt - to taste;
black pepper - to taste;
4 potatoes;
1 trout;
1 tablespoon butter;
1 egg yolk;
1 tablespoon lemon juice;
1 tablespoon grainy mustard.

Manufacturing

Pass the garlic through a press and mix with 2 tablespoons of vegetable oil, salt and pepper. Remove the skin from the potatoes and cut into medium-sized pieces.

Wash the fish, clean it, gut it and remove the gills. Brush the trout with garlic sauce and leave in the refrigerator for 20-25 minutes.

Melt the butter, cool slightly and mix with the yolk, lemon juice, mustard and salt.

Grease the baking dish with the remaining vegetable oil. Place fish and potatoes in it, pour creamy mustard sauce over it. Bake for approximately 30 minutes at 200°C. If the fish or potatoes start to burn, cover the pan with foil.

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5. Fish with lemon and mayonnaise in the oven

Ingredients

1 lemon;
100 g mayonnaise;
salt - to taste;
black pepper - to taste;
favorite spices - to taste;
2 herring or mackerel.

Manufacturing

Cut the lemon into slices. Mix mayonnaise with salt, pepper and spices.

Clean the fish and brush with mayonnaise sauce. Stuff with lemon.

Wrap the fish in foil and place in an oven preheated to 200°C for approximately 15 minutes. Then open the foil and cook for another 10–15 minutes.

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6. Flounder with onions and sour cream in the oven

Ingredients

1,200 g flounder;
1 teaspoon salt;
2–3 pinches of ground black pepper;
spices for fish - to taste;
3–4 onions;
250 g sour cream.

Manufacturing

Clean the fish, gut it, remove the head and fins, then cut into portions. Wash, dry with cardboard towels and season with salt (use about ⅔), pepper and other spices.

Cut the onion into small pieces and place about ⅔ in a baking dish. Spread with half the sour cream. Place the fish and remaining onion on top. Lightly salt and cover with sour cream.

Bake for approximately 40 minutes at 200°C.

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7. Oven-baked fish stuffed with rice and mushrooms

Ingredients

30–40 g rice;
200 g champignons;
1 onion;
3 tablespoons vegetable oil;
salt - to taste;
1 dorado or other fish;
2 tablespoons sour cream;
2–3 sprigs of parsley;
50 g hard cheese.

Manufacturing

Boil the rice until tender and cool.

Cut mushrooms and onions into small pieces. Fry for 7-10 minutes in a frying pan with 2 tablespoons of oil over medium heat. Stir in rice and salt.

Clean the fish and remove the gills. Make a cut in the back and carefully remove the spine. Place in a greased baking dish and stuff with rice, mushrooms and onions. If the inside remains, just lay it out next to it. Top the fish with sour cream and chopped herbs and sprinkle with finely grated cheese.

Bake for about an hour at 180°C.

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8. Herring with potatoes and cheese in the oven

Ingredients

500 g potatoes;
8 herring fillets;
100 g hard cheese;
4 tablespoons soft cream cheese;
3 testicles;
300 ml cream;
salt - to taste;
black pepper - to taste;
1 pinch of ground nutmeg;
1 tablespoon of vegetable oil.

Manufacturing

Cut the peeled potatoes and fish fillets into medium-sized pieces.

Grate the hard cheese on a small grater. Mix half with soft cheese, eggs, cream, salt, pepper and nutmeg.

Grease a baking dish with oil. Place potatoes and fish in it. Pour over the cream sauce and sprinkle with the remaining cheese. Bake for approximately 25–30 minutes at 180°C.

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9. Fish with breadcrumbs and tomato sauce in the oven

Ingredients

550 g cod fillet or other fish;
25 g parmesan or other hard cheese;
2–3 sprigs of parsley;
25 g butter;
500 g tomato sauce;
salt - to taste;
black pepper - to taste;
50 g breadcrumbs.

Manufacturing

Cut the fish into portions. Grate the cheese on a small grater. Chop the parsley.

Grease a baking dish with a small amount of butter. Pour the sauce into it and place the fish in one layer, add salt and pepper.

Melt the remaining butter, cool slightly and mix with cheese, parsley and breadcrumbs.

Cover the pan with foil and bake for approximately 10 minutes at 180°C. Then remove the foil and spread the breading onto the fish. Cook for another 10–15 minutes.

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10. Stuffed carp with vegetables in the oven

Ingredients

1 carp weighing up to 2 kg;
salt - to taste;
black pepper - to taste;
2 potatoes;
500 g carrots;
1 kg of onion;
1 lemon;
1–2 sprigs of rosemary;
150 g smoked bacon;
2–3 sprigs of parsley;
5–6 cloves of garlic;
1 tablespoon vegetable oil;
250 ml sour cream;
100 ml snow white wine.

Manufacturing

Clean the fish, gut it and remove the gills. Season with salt and pepper.

Cut potatoes, carrots and onions into small pieces, lemon into slices.

Combine vegetables with salt, pepper and chopped rosemary. Stuff the carp. Make cross cuts on one side of the fish and insert slices of bacon, parsley and garlic into them.

Grease a baking dish with oil. Place the carp and remaining vegetables in it. Grease with sour cream and pour wine into the mold. Bake for approximately one and a half hours at a temperature of 180–200 °C. If the fish starts to burn, cover it with foil. Garnish with lemon before serving.

Fish baked with Bechamel sauce

Cooking: 40 minutes

Once in one restaurant I tried a very tasty fish in a snow-white sauce with a golden cheese crust. And although I don’t really like pangasius (it’s very fatty), this fish was amazing in this dish. Unfortunately, I was never able to get a unique recipe, but not long ago I saw a good pangasius fillet on sale and decided to try a little experiment. The experience was completely successful, everyone appreciated the fish, so it’s not the last time I cook it. In the title of the dish I wrote Fish with Bechamel sauce, although to be honest, now I decided to prepare not the traditional sauce, but only its semblance. But for those who want to cook this fish with real Bechamel sauce, here is a link to a step-by-step recipe for Bechamel sauce. I also added a little cinnamon to my own improvised sauce; if you don’t like this spice, you can do without it completely. And so, the fish comes out juicy, soft, under a gentle milk sauce and with a crispy cheese crust. It is very convenient to cook such fish on a baking sheet, according to the principle of French meat.

Ingredients

Pangasius fillet – 700 g
Milk – 220 ml
Onions – 2 pcs.
Hard cheese – 150 g
Wheat flour - 4 tbsp. l.
Vegetable oil – 3 tbsp. l.
Butter – 30 g
Nutmeg – 1 pinch
Cinnamon – 1 pinch
Salt – 3 pinches

Cooking method

Cut the fish fillet into portions. Lightly salt the fish and, if desired, pepper.

Dredge the fish on all sides in flour. My flour is made from hard wheat, which is why it has a yellowish color. You can use any flour of your choice.

In a heated frying pan with vegetable oil, fry the fish until golden brown. Fry over medium or high heat, 2-3 minutes on each side, until the fish browns.

Fry the fish on both sides until golden brown. For the sauce, I usually use the oil in which the fish was fried, but if you wish, you can use fresh oil.

Cut half the onion into rings and the other half into small cubes.

Add butter to the oil in which the fish was fried. And fry the diced onion until golden brown.

Add 2-3 tablespoons of flour to the fried onions (you can use the flour in which the fish was breaded, just don’t forget to sift it).

Fry the flour and onion over low heat, stirring constantly.

Once all the flour has set, add a little milk. Stir the sauce constantly until it becomes homogeneous (the outside resembles choux pastry).

Once the sauce becomes homogeneous, add a little milk. And stir again until the sauce becomes homogeneous. We repeat this function until we run out of all the milk (usually milk needs to be added 3-4 times)

The sauce should resemble a mixture of not very thick sour cream (although from time to time it comes out the most or least thick). Add a pinch of grated nutmeg to the sauce (I like to add a little cinnamon to this sauce).

Grease the pan with oil and place onion rings on the bottom.

Place pieces of fish on top of the onion. It is very convenient to cook such fish on a baking sheet, especially if you are preparing a huge portion at once.

Place our sauce on top and distribute it moderately over the fish.

Sprinkle everything with grated cheese on top.

Side view. If you cook such fish on a baking sheet or in a larger form, then its height may be 2 times less, so do not be embarrassed.

Place the fish in an oven preheated to 190*-200* for 25-35 minutes. Bake the fish until the cheese turns golden brown. Remove the finished fish from the oven and let it sit for a while.

Fish with bechamel sauce: step-by-step recipe with description and photo, individual production

Let's cook fish with French sauce! Fish is healthy, and everyone understands this. And the fish baked with bechamel sauce is indescribably tasty and tender. Right now, let's start with the easiest recipe with the least amount of ingredients and continue with the most complex dish.

Regular recipe

fillet of any fish – 700 g;
milk – 200 ml;
hard or semi-hard cheese – 150 g;
butter - a piece weighing 30 g;
vegetable oil that has no aroma - approximately 30 ml;
flour - one large spoon;
salt - to taste;
a little lemon juice (sprinkle over fish pieces).

Recipe for making fish with béchamel sauce in the oven

The preparation of the dish is simple and straightforward. Just follow the step-by-step instructions

First, prepare the sauce for pouring over the fish. To do this, melt the butter (the entire amount) in a frying pan with a thick bottom. Once it melts and becomes transparent, it’s time to add flour. Combine it with the oil, without stopping stirring for a minute.

Pour the milk into the frying pan very carefully - in a thin stream. Do not stop stirring, otherwise you will get a lot of tasteless lumps. Salt the sauce to your taste and bring it to a boil. Boiling must take place at a low temperature. Once the sauce thickens, remove the pan from the stove.

Preparing the fish

Cooking fish with bechamel sauce. We wash the fillet. We cut it into pieces of random size - it’s more convenient.

Salt the fillet and sprinkle with lemon juice.

Now carefully roll the fish in flour and place it in a hot frying pan so that the fillet is fried until golden brown on both sides. Naturally, the frying pan must be filled with vegetable oil, don’t forget about it.

Place and bake

We coat the mold well with oil (you can use any kind). Place the fried fish fillet into a container prepared in this way. Pour sauce on top. We pour it all, we don’t regret it. Add your favorite spices as needed.

Grate a piece of cheese of any size and sprinkle the entire baking dish with cheese shavings.

Place the baking sheet in an oven previously preheated to 180 degrees. Bake the fish with béchamel sauce until the entire dish is covered with a delicious cheese crust. This will take thirty to forty minutes. After this time, the dish is ready. You can serve it with potatoes.

2nd recipe

The recipe below is a little more difficult, and the taste of the dish is a little brighter. Before we start cooking this recipe, let’s make sure we have the right amount of suitable ingredients:

reddish fish – 800 grams;
carrot;
one onion;
hard cheese – 200 grams;
one egg (chicken);
a large spoon of flour (heaped);
butter – 70 grams;
vegetable oil – 30 ml;
milk - one glass;
nutmeg - a generous pinch;
spices - in the form of ground pepper and salt;
a large spoon of Provençal herbs.

Manufacturing stages

First we prepare the sauce. Melt the butter in a frying pan and mix with flour. Pour in milk (in a narrow stream). We do this while constantly stirring to avoid the formation of lumps in the sauce.

Add all the spices specified in the recipe. Don't forget about salt. The sauce should thicken slightly during the cooking process. But there is no need to boil it. Remove the sauce that is starting to boil from the heat. Add the raw, lightly beaten egg and quickly stir the resulting bechamel. We put it aside and let it insist.

Meanwhile, quickly sauté the chopped onions and carrots in vegetable oil. Grate all the cheese.

Prepare the fish for frying: wash it and cut it into the desired pieces. Salt and pepper them, fry them in a hot frying pan with vegetable oil. Fry for 5 minutes on each side.

Grease the pan in which we will bake the fish with béchamel sauce. Place the prepared carrots and onions in the first layer. Then comes the fillet, fried with salt and pepper. Once the fish is perfectly and compactly placed in the baking dish, everything needs to be poured on top with the prepared sauce. The final layer will be grated cheese.

Heat the oven to 190 degrees. Cover the dish with fish with foil and put it inside the oven for half an hour. After 30 minutes, remove the pan from the oven and remove the foil from it. We put the dish in the oven again so that the cheese mass transforms into an appetizing crust. When the crust is crispy and nice, remove the dish from the oven. Fish with béchamel sauce is ready.

3rd recipe

And the current culinary selection of light recipes ends with snow-white fish in snow-white sauce. Before preparing this delicate dish, you need to purchase certain products indicated in the recipe.

What will we need to turn into reality the recipe for fish with bechamel sauce in the oven?

White fish fillets – eight pieces.
Spinach - kilogram.
Three large garlic cloves.
Two hundred grams of grated cheese.
A glass of cream.
A glass of chicken broth.
Fresh parsley - a little less than a bunch.
Salt and ground pepper.
Olive oil.

Half a liter of milk (warm).
30 grams of butter.
30 grams of flour.
A pinch of nutmeg.
Pepper and salt - to taste.

Cut the fillet into pieces and sprinkle with salt and pepper.

In a frying pan, fry the fish pieces in olive oil. Allow one minute for each side to fry.

It's time to prepare the spinach. If the product is frozen, it needs to be thawed. Boil water, salt it and cook all the spinach in it. Remove all liquid from cooked leafy vegetable. In this case, when you use the freshest spinach, there is no need to cook it. You can immediately start preparing the dish.

Chop the garlic and fry in olive oil until golden. Add spinach to the pan and simmer for three minutes at moderate temperature. Then add cream and broth. Stir the resulting mixture, add salt and pepper. Simmer over low heat for eight minutes.

Preparing the sauce

Dissolve the butter in a frying pan. Pour flour into it while stirring continuously. Add milk in a thin stream, continuously stirring the sauce. Add salt and pepper to taste. Add a pinch of nutmeg along with them. Boil for about 5 minutes.

Place the oven on preheat. Two hundred degrees will be completely enough for baking fish with bechamel sauce.

Grease the mold and place the mixture with spinach on the bottom, and fish on top of the spinach. Pour bechamel sauce over the contents of the baking dish. Sprinkle all the beauty with grated cheese and finely chopped fresh parsley.

Place in the oven for 10 minutes. Remove the finished dish from the oven and let cool slightly.