Fish in a pot in the oven with potatoes: choose a recipe and prepare a royal roast

It's no secret that dishes cooked in the oven are even healthier than fried ones. All products retain their beneficial characteristics to the maximum and virtually their original composition. Now on the agenda is fish in a pot in the oven with potatoes.

Diet dish - tasty and satisfying!

Fish in a pot with potatoes comes out juicy, tender, and with all this, the dish can safely be considered a healthy food. If you're counting calories or watching what you eat, there's no need for excess oil and fat. An excellent option for preparing food is baking or stewing in the oven. We take any fish and start creating.

Ingredients:

fresh frozen hake – 3 carcasses;
refined vegetable oil – 4 tbsp. spoons;
pickled cucumbers – 4 pieces;
hard cheese – 100 g;
salt and spices;
potato tubers – 7 pieces;
carrots - 1 root vegetable;
natural yogurt – 4 tables. spoons;
a bunch of greenery;
onion head - 1 piece;
purified water – 2 glasses.

Hake is an affordable and tasty fish. Another big plus is the absence of small bones.

Manufacturing:

So, defrost the fish and prepare other products according to the list.
We clean the defrosted fish, cut it, remove the ridge. Cut the fillet into portions.
Peel the potato tubers and rinse. Cut the potatoes into cubes.
Grate the peeled carrot root vegetable on a grater with medium perforation.
Peel the onion and finely chop it with a knife.
Dry the pickled cucumbers thoroughly with a cardboard towel and grate them. The skin can be removed.
Now we are preparing clay pots. This quantity of goods is enough to make 4 servings.
Pour one tablespoon of refined sunflower oil into the bottom of each pot.
Place potatoes in the first layer in a clay pot. Distribute the entire amount of potatoes sparingly among all the pots.
Next comes a layer of grated pickled cucumbers.
Any piece of hake fillet can be lightly rubbed with salt and a mixture of ground pepper.
Place pieces of fish fillet on pickled cucumbers. It is better for the skin to be on top.
The next layer is carrots.
Next we lay out the chopped onion. For flavor, you can add fresh or dried garlic.
Place one tablespoon of natural yogurt on top of the onion. The fermented milk product should not contain dyes or sweeteners.
Pour in purified or boiled water to create a broth in which the fish and vegetables will simmer.
Grate hard cheese. If desired, you can use processed cheese or soft creamy cheese, for example, Philadelphia.
The last touch is the cheese cap.
Cover the clay pots with lids and place them in the oven.
We will simmer for approximately 40 minutes at a temperature of 180°.
While the fish and vegetables are cooking, wash the greens, dry them and chop them finely with a knife.
Sprinkle the finished dish with chopped herbs.
You can place pots on the table or put their contents in plates.

Pot roast with fish and potatoes

Our forefathers cooked roast meat. Modern gourmets enjoyed the fried fish. It’s quite simple to prepare and, what’s important, quick.

Ingredients:

tuna fillet – 700 g;
fresh tomatoes - 6 pieces;
lime – 1 piece;
potato tubers – 1 kg;
reddish onion – 3 heads;
garlic cloves – 5-6 pieces;
refined vegetable oil – 4 tbsp. spoons;
purified water – 2 glasses;
bunch of basil;
salt, mixture of ground pepper.

Manufacturing:

Cut the chilled tuna fillet.
We carefully rinse it with water and dry it with a napkin. Cut the tuna fillet into portions.
Transfer the fish to a plate, add salt and a mixture of ground peppers.
Squeeze the juice from the lime and pour it over the fish fillets.
Mix everything well. Cover the plate with plastic wrap and place it in the refrigerator for almost a third of an hour.
Now it will be enough for the tuna fillet to be marinated.
While the fish is marinating, we peel the potato tubers and reddish onions.
Chop the vegetables into cubes.
We wash the fresh tomatoes, dry them, and cut out the stem.
Grind the tomato pulp into cubes. If desired, you can remove the skin.
Peel the garlic cloves and finely chop with a knife.
Pour refined sunflower oil into a frying pan.
Warm it up a little and add chopped garlic. Together with the garlic, add pieces of tuna fillet to the frying pan.
Fry the fish until golden brown and transfer to a plate.
Lightly fry the onions and potatoes in the same oil.
Take a comfortable heat-resistant form and grease it with oil.
Combine potatoes with tomato pulp. Place in a baking dish and moderately distribute pieces of tuna fillet on top.
Pour in filtered water and place the dish in the oven.
We will bake until the potatoes are ready; this particular vegetable requires more time.
Grind the washed cilantro. Sprinkle the finished dish with herbs.

For lovers of delicacies

The reddish fish was previously considered a delicacy. True, it is now available for sale. Reddish fish in a pot with potatoes turns out tasty and tender, and most importantly, all the nutrients are retained in it.

Ingredients:

reddish fish fillet – 400 g;
onion – 2 heads;
potato tubers – 600 g;
mayonnaise – 6 table. spoon;
carrots - 2 root vegetables;
salt, mixture of ground peppers;
filtered water – 80 ml.

The ingredients indicated in the recipe are enough to make 2 servings.

Manufacturing:

We thoroughly wash and dry the chilled reddish fish fillet.
Cut into small pieces. It is better to remove the skin.
Rub any piece of reddish fish fillet with medium-ground salt and a mixture of ground peppers. Leave it like this for a couple of minutes.
Peel potato tubers, carrots and onions.
Cut all vegetables into small cubes.
Pour almost one tablespoon of unflavored vegetable oil into the bottom of the pot.
Fill the pot halfway with potatoes.
Place pieces of fish fillet, onions and carrots on top.
Add mayonnaise and pour 40 ml of clean water into any pot.
We will simmer in the oven at 180° for about 1 hour.

Read also:

Fish baked with potatoes in the oven turns out delicious. You can prepare an everyday treat for lunch or a special feast. Bon appetit!

Fish and chips in pots

I decided to show how I cook fish and potatoes in pots. The recipe is old, tested and very beloved, and besides, it is also very simple to make - peel, cut, throw in and forget!

It will be useful for us:
I don’t write the number of goods, because... depends on how many pots you plan to create.

reddish fish, in my case pink salmon;
potato;
carrot;
onion;
salt pepper;
according to Art. l. sour cream or mayonnaise per pot.

I fillet the fish. I gut the fish, cut off the tail, head and fins, cut along the spine, then separate the fillet from the spine, cut into pieces, take out the bones.

I don’t throw away the head, tail and spine - I put it in the freezer, and then I cook the fish soup, well, probably like everyone else)

Fish and chips in a pot: a simple and tasty dish

Fish and chips in a pot is a fairly ordinary, frisky and indescribably tasty dish. Thanks to their components, these products saturate and nourish our body with beneficial substances and minerals. In fact, every housewife has in her own arsenal a unique and exciting recipe for juicy fish with vegetables or potatoes.

Now we have prepared for you several common methods for preparing this dish; we will also tell you how best to decorate the fish and what sauce to serve it with to guests.

Fish and potatoes in pots in the oven

onion – 1 pc.;

reddish pepper – 2 pcs.;

salt;

paprika;

potatoes – 6-8 pcs.;

fish fillet – 500 grams;

champignons – 250 grams;

vegetable oil for frying.

It is best to use cream as a sauce; this combination is certainly better than, for example, sour cream.

Step-by-step production

What needs to be created:

First, cut the fish fillet into longitudinal pieces.
Peel the potatoes and cook until half cooked.
Divide the champignons into thick slices, chop the onion and fry in vegetable oil.
Cut the red pepper into two halves, remove the core and seeds, and then finely chop.
Add pepper to the pan and simmer the vegetables for 10 minutes.
Then fry the fish fillet until a crust forms and remove from the heat.
Drain the water from the potatoes and cut them into large slices.
Place potatoes, fish and fried peppers, mushrooms and onions in pots.
Pour all the ingredients with cream, salt and pepper our dish.
Cover the pots with a lid and bake for 20–25 minutes.

The final dish should be sprinkled with herbs, you can eat them frozen, and add a couple of slices of lemon for flavor.

Recipe for fish in a pot with potatoes and cheese

pike perch – 2 pcs.;

potatoes – 550 grams;

salt;

pepper;

seasonings for fish;

purple onion – 1 pc.;

margarine – 50 grams;

processed cheese with any flavor, for example, with mushrooms, boiled pork or herbs - 175 grams.

To prevent the smell of fish from remaining in the pots, before cooking they need to be filled with cool water and left in this state for 20 minutes.

Step-by-step production

Next steps in the recipe:

First, cut off the excess parts of the carcass.
We wash it in warm water to remove dirt and dry it using cardboard napkins.
Starting from the ridge, divide the fish into rectangular pieces, then rub the seasonings into it and transfer it to a clean bowl.
Peel the potatoes and cut them into large slices.
We peel the onion and divide it into thin rings.
Heat a frying pan, add a little margarine and fry the rings.
We cover a baking sheet with special paper, place the pots and begin to fill them.
First we lower the potatoes, then the fish pieces and then the onions.
Sprinkle with salt and seasonings, decorate with grated cheese and cover the pots with a lid.
Bake in an oven preheated to 200 degrees for about 70–80 minutes.

Fish in pots in the oven

Fish in pots in the oven step by step recipe

Ingredients

pink salmon fillet – 350 g onion – 1-1.5 heads potatoes – 450-500 g bell pepper – 1 pc. carrots – 300 g mayonnaise or sour cream – 2-3 spoons water – 1 glass vegetable oil – 2 tbsp hard cheese – 50 g salt pepper/herbs to taste

Annotations

Fish in a pot

Dishes cooked in pots are always tastier than those cooked on a baking sheet in the oven or frying pan. Therefore, every housewife (or owner) should purchase a pot per family member.

Now I will cook pink salmon fillet with vegetables in pots. For this you will need:

pink salmon fillet – 350 g;
onion – 1-1.5 heads;
potatoes – 450-500 g;
bell pepper – 1 pc.;
carrots – 300 gr;
mayonnaise or sour cream – 2-3 tablespoons;
water – 1 glass;
vegetable oil – 2 tbsp;
hard cheese – 50 g;
salt, pepper, herbs to taste.

This quantity of goods is enough for 3 pots with a capacity of 350 ml. The amount of vegetables and fish is adjusted to taste. If you don’t like some ingredient, you don’t have to add it.

1 step.

Preparing the vegetables. Cut potatoes and carrots into cubes. You can grate it.

Step 2.

Cut the pepper into slices, onion into half rings.

Step 3.

We separate the pink salmon fillet from the bones and skin. I do this with defrosted fish. If you want completely even cubes, then cut the fish frozen.

Step 4

Grease the bottom of the pot with sunflower oil. If you use sour cream and not mayonnaise, you can add 1 teaspoon of oil.

Step 5

We begin to layer the products. Place potatoes and peppers on the bottom.

Step 6

Place fish on potatoes. Lubricate it with mayonnaise or sour cream on top. If you don’t know what to choose, try both in different pots.

Step 7

Place carrots and onions on the fish. Place sour cream or mayonnaise on top again. I quite like these dressings and always add more. But you can lubricate them only the top layer a little - a little. Pour lightly salted and peppered water into any pot. This makes the fish juicier.

Step 8

Cover the tops of the pots with lids and place in a preheated oven for 25 minutes at 200 degrees Celsius. While the pink salmon is cooking, grate the cheese on a small grater. This step can be omitted. It will be delicious without cheese too.

Step 9

5 minutes before they are ready, remove the pots from the oven, sprinkle cheese on top and return them to continue cooking. At the end of the time, you need to let the pots cool. You should keep in mind that dishes in pots take even longer to cool. Therefore, if you do not want to get burned, let them cool for 30–40 minutes.

You should eat pink salmon with vegetables straight from the pots. It is better to stir the contents before eating.

Bon appetit!