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.

Prepare

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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.

Enjoy 🥣

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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.

Baked fish

There is nothing complicated in making baked fish; besides, this method allows you to freely manage your time and keeps the fish juicy.
Preparing fish for baking does not take much time, and the finished dish contains less fat than when frying. Well, the manufacturing process does not require close attention. Total advantages! You can bake the fish as a whole carcass or cut it into steaks or thick fillets.
Baked fish comes out perfectly regardless of weight, the only important thing is to calculate the time correctly. Baking fish requires a moderate temperature - 180 C or even lower, especially if vegetables are baked immediately with the fish.
For example, you can cut zucchini and tomatoes into thin slices and use them as a pillow for fish. The vegetables will absorb all the juices that flow out of the fish, and you will immediately have an excellent side dish for baked fish. When baking a whole fish, make 3-4 cuts on each side. In this way, the spices will penetrate into the meat and the cooking time will be reduced. It’s also easy to tell by the cuts whether the baked fish is ready: if the flesh becomes opaque right up to the ridge, the fish is ready.

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River fish in the oven

River fish is not only a tasty food product, but also a very necessary one. It is not difficult to prepare a lot of different dishes from it. Fish baked in the oven differs in that it retains a maximum of the necessary components, in the form of vitamins and microelements. The most important thing is that the dishes are quite ordinary and do not require hard-to-find ingredients.

Secrets of making river fish

It is permissible to bake any type of fish in the oven, both whole and in the form of pieces, also in the form of fillets. In order for the fish to come out tasty, you need to master the subtleties of its production. So:

So that after production you do not feel small bones in the fish meat, deep longitudinal cuts are made before the actual operation.
To make the meat soft and juicy, it is better to bake the fish in foil or in a sleeve using a vegetable pad. If the fish varieties are lean, then you can put a piece of butter or a couple of spoons of sour cream in the sleeve.
River fish mixes well with almost all spices, such as coriander, crushed ginger, lemon, thyme and others.
It is better to eat the freshest fish, which is easily determined by pink gills, clean and smooth scales and transparent eyes.
The fish is defrosted slowly in the refrigerator, without using hot water.
To get rid of the nasty aroma of mud, rub the fish with lemon juice or salted vegetable oil.

The recipes described in this article allow you to easily and quickly prepare healthy and nutritious river fish dishes in the oven. The presence of photos, as well as a step-by-step description of the actions, simplifies the manufacturing process, which diversifies the daily menu of any family.

Recipes for making in foil

When using foil, fish meat does not lose its juiciness, smell and taste.

Snow cupid with vegetables

Snow carp is characterized by the fact that its meat, as a result of production, retains tenderness and taste, with a minimum of bones. Apart from this, grass carp meat turns out tasty if cooked with sweet peppers, carrots and tomatoes. For this dish you should take about 1 kg of fish, a little cumin, red pepper and various herbs, also 1 lemon, a little salt and a couple of tablespoons of vegetable oil. For vegetable frying, you should take a carrot, 4 onions, a bell pepper, and a bunch of green dill.

Making cupid

At the initial step, you should take care of the fish, thoroughly washing it and removing the entrails. Take a small bowl, put salt, pepper and fish seasonings in it, and then mix it all. Then you need to take vegetable oil and mix it with lemon juice, after which this mixture is used for rubbing with spices prepared in a bowl and left for half an hour to marinate.

Then they start chopping onions and carrots. The onion is chopped into rings, and the carrots into circles. These vegetables are combined and mixed with the addition of dill and salt. Take a baking sheet and place a piece of foil on it of such a size that it is enough to wrap the entire carcass. First, vegetables are laid out in a thin layer, and a fish carcass is placed on top of them. Using a sharp knife, shallow cuts are made across the carcass, after which half rings of lemon are inserted into them. The fish carcass is stuffed with the remaining vegetables, along with lemon. Finally, the stuffed grass carp carcass is poured with vegetable oil and wrapped in foil. The prepared dish is placed in the oven, heated to 200 degrees, and baked for about half an hour. Then the foil is opened and the dish continues to bake for about 20 minutes, until a golden crust appears. During this period of time, the carcass is poured with the juice released as a result of baking. The dish is served entirely on a baking sheet, although it can also be served on a lovely fish tray.

Carp with potatoes

Carp is a tasty, fatty and nutritious fish, making it a great dish for an all-encompassing lunch. They can feed quite a huge company. To prepare the dish you will need 1 kg of fish, about 1 kg of potatoes, a little salt, vegetable oil, about 2 tablespoons, a little dried dill, and also fish spices in the amount of 1 teaspoon.

Manufacturing stages:

The fish is prepared by removing the entrails and gills. Then the fish is rubbed with salt and spices, after which the fish is left so that it is saturated with spices.
The potatoes are peeled and cut into slices. Take a baking sheet and put foil on it with enough food to wrap the carp. The foil is rubbed with oil and a layer of potatoes is placed on it, and then a cooked fish carcass, which must be sprinkled with vegetable oil.
Finally, the fish is wrapped tightly in foil and placed in the oven, previously preheated to 200 degrees, for half an hour. After this time, the foil is opened and the fish is cooked for another 20 minutes, until an appetizing crust is obtained. The finished dish is served with vegetables, fresh herbs and lemon slices.

Carp in Latvian

The Latvian dish is prepared using the base of carp, which represents wild carp. Both freshly caught and freshly frozen carp, as well as spices and various herbs, are suitable. To prepare the dish, it is better to take 2 carp, weighing 0.5 kg each, the juice of 1 lemon, wine vinegar, about 4 tbsp. spoons, a bunch of dill, weighing about 50 grams, vegetable oil, about 2 tablespoons, a couple of teaspoons of small salt, also a pinch of dark crushed pepper.

Step-by-step production

To begin with, the fish is cleaned of scales and giblets, with the head, tail and fins removed. After the fish is prepared, it is rubbed with salt and pepper, and also sprinkled with lemon juice and vinegar. Then the prepared dill is crushed and placed in the belly of the fish. The foil is placed on a baking sheet, greased with oil and the cooked fish carcass is placed on it. The fish is cooked for half an hour in the oven at 200 degrees. Serve carp in Latvian style, unfolding the foil, with stewed vegetables, salad, and sour cream-based sauce.

Essential to know! Lean varieties of fish should be served with marinades based on cream and butter, but for fatty types, marinades based on soy sauce and lemon are more suitable.

Baking river fish completely

River fish can also be cooked completely. The result is dishes that deserve attention.

Crucian carp in sour cream sauce

Crucian carp are the most common river fish, and not only river fish. Cooked in a sour cream-based sauce, they can compete with dishes prepared from other types of fish. To make crucian carp in sour cream, you will need 1 kg of crucian carp, a glass of 20 percent sour cream and the same amount of milk, one large onion, softened butter, about 5 tablespoons, a little salt and pepper, a little dill (greenish).

Method of making crucian carp:

The crucian carp get rid of scales and entrails, after which they are thoroughly washed in clean water and dried. Then they are coated on all sides with softened butter, pepper and salt.
The onion is cut into rings, and the dill is chopped quite finely.
The crucian carp are placed in a baking dish along with onions and browned in the oven for 15 minutes.
Sour cream is combined with milk and salt, after which the crucian carp are filled with the consistency given to us and placed in the oven.
The crucian carp are baked in the oven for another 20 minutes until the mixture thickens.
The dish is served topped with chopped dill.

Carp in cracker crumbs

Since carp is considered an oily fish, after cooking it takes on a soft consistency, and the presence of the inside in the belly of the fish makes the dish juicy and fragrant. If you use cracker crumbs, the fish will have a savory, salty crust.

To prepare the dish you need to take up to one and a half kg of carp, one onion, two potatoes, 3 cloves of garlic, a piece of pumpkin weighing 50 g, half a pod of sweet pepper, several sprigs of dill, a little low-fat sour cream, also a little salt and nutmeg, including vegetable oil with crushed crackers. In addition, you need to stock up on 4 tbsp. spoons of sour cream, salt, coriander, smoked paprika and a clove of garlic.

First they deal with fish, because it is necessary to get rid of the entrails and scales. After thoroughly washing, the fish is dried using napkins. The pepper is chopped into strips, and the fish carcass is sprinkled with salt or sprinkled with soy sauce in a small amount. The garlic is mixed in a plate with paprika and coriander, after which the fish carcass is rubbed with the mixture given to us and left to marinate for 45 minutes. The onion is cut into 4 parts and then into thin strips. The potatoes are chopped into cubes of the 1st size, in some places 1x1 cm. The onion is fried in oil until golden brown and added to the potatoes. The pumpkin is also chopped into cubes and added to the potatoes, along with pepper, garlic and chopped dill, also with salt. Nutmeg is also added here, also 1 tbsp. spoon of sour cream, after which all ingredients are mixed until smooth. After this, the carp is stuffed with these vegetables, the belly is pulled together with threads, and the surface of the carcass is coated with sour cream.

Then they begin to make cracker crumbs, for which they take a salt or cheese cracker and knead it with their fingers to the state of small crumbs. The crumbs given to us are then sprinkled on the fish. To ensure that the crumbs stick to the carp carcass, they are pressed down firmly with your hands. The carp prepared in this way is placed in a baking sleeve and tightly locked. The dish is baked for 60 minutes. This dish goes well with mashed potatoes.

Fish in the oven

Fish in the oven is a good choice if you want to prepare a tasty lunch or dinner without spending a lot of time and effort. Fish in the oven is a real lifesaver! Appetizing and juicy, understandable and affordable, fish in the oven is to the taste and pocket of beginners and experienced housewives. In addition, fish in the oven is a low-calorie and nutritious dish, an excellent substitute for meat products and semi-finished products.

Nutritionists believe that for a varied, healthy and proper diet, it is absolutely necessary to eat fish, and not on Thursdays, but even more often - two or even three times a week. Fish dishes contain few calories (provided that the fish was not cooked in a fatty sauce or fried in oil), and also supply a huge amount of vitamins, micro- and macroelements. Sea fish, apart from everything else, is rich in iodine. Among all types and methods of production, baking in the oven is considered one of the most gentle.

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To ensure that the fish in the oven comes out delicious, choose a high-quality product. It is better that the fish is fresh (shiny, without bloating, the eyes should not be cloudy) or chilled, but if you have chosen a frozen product, then, after defrosting, cook immediately. Repeated freezing is unacceptable; in this case, the fish will be very loose and its taste will be bland. By the way, when choosing frozen fish in a store or at the market, pay attention to its shape - if the carcass has an incorrect outline and shape, most likely the fish has been re-frozen. Also pay attention to the color and appearance of the scales or skin; it must be free of damage, stains and without yellowness. As a standard, take the fish ungutted, with the head on. Even if you overpay a little for the insides and head, but in this case you will be convinced that the fish came to you straight from the fishery.

Fish in the oven can be very tasty, so that there is no shame in serving it at a ceremonial table. The main thing is to choose ingredients for it that would not only emphasize the taste of the dish, but also would not remain in the shadow. Vegetables, mushrooms, cheese are impeccable, proven friends of fish. All that remains is to choose the recipe you like and follow it and cook it.

Fish in the oven with potatoes

Ingredients:
2 mackerel (although you can eat any other fish),
3-4 potatoes,
1 onion,
50 g butter,
1 cup.
milk, 50-100 g of hard cheese,
2-3 cloves of garlic,
salt, spices - to taste.

Preparation:
Peel the potatoes, cut into slices and place in a baking dish in an even layer. Add the onion chopped into small pieces and salt. Clean the fish, cut into portions and place on a layer of potatoes. Add butter, chopped garlic, onion, spices, then another layer of potatoes. Fill the dish with milk, cover with foil so that the milk does not run away when it boils, and place in an oven preheated to 200ºC for one hour. 10 minutes before cooking, remove the foil and sprinkle the dish with grated cheese. Decorate the finished dish with herbs.

Reddish fish in the oven

Ingredients:
1 pink salmon (or any other reddish fish),
1-2 carrots,
1-2 onions,
100 g sour cream,
100 g mayonnaise,
fresh herbs,
1 lemon,
salt, spices, seasonings - to taste and desire.

Preparation:
Clean the fish, cut into portions, salt, pepper, sprinkle with lemon juice and leave for some time. Mix mayonnaise with sour cream, add chopped herbs and seasonings. Coat the pieces of fish with this consistency and leave to quickly marinate. Meanwhile, grate the carrots on a large grater, dice the onion and fry in a frying pan with vegetable oil until almost done. Salt the mixture, pepper, add seasonings, stir. Then place the pieces of fish one by one in a greased pan, and spread the fried mixture on top. Place the mold in an oven preheated to 180ºC for half an hour.

Pieces of fish in the oven

Ingredients:
1-2 cod fillets,
4-5 tomatoes,
1-2 onions,
2-3 cloves of garlic,
1 lemon,
1 bunch of fresh parsley or cilantro,
1 tsp.
ghee, salt, seasonings - to taste.

Preparation:
Cut the cod fillet into portions, wash, dry and place in a baking dish. Salt, pepper, sprinkle with lemon juice. Fry chopped garlic and finely chopped onion in oil. Add 2-3 diced tomatoes to the pan, simmer everything together for a little while. After that, add to the total mass the remaining tomatoes, chopped with a blender or grated through a small grater (in general, tomato puree), bring everything to a boil and add chopped parsley or cilantro. Pour the resulting mixture over the fish and place the pan in an oven preheated to 180ºC for 20 minutes.

Whole fish in the oven

Ingredients:
1 medium-sized carp,
1 onion,
2 tomatoes,
1-2 tbsp.
l. vegetable oil, 2-3 tbsp.
l. mayonnaise, salt, ground black pepper, herbs - to taste.

Preparation:
Clean the fish, gut it, wash it carefully but carefully so as not to crush the gall bladder, otherwise the fish will be bitter. Grease a baking sheet with vegetable oil. Place thinly sliced onions and tomatoes, cut into slices, on the bottom. Salt and pepper the carp, brush with mayonnaise on all sides and place on the vegetables. To make the fish bake better, make transverse cuts on the back. Bake for 30-40 minutes, depending on the size of the fish, in an oven preheated to 180ºC: 20-30 minutes under foil and 10 minutes without foil, so that the carp is browned.

Fish in the oven with vegetables

Ingredients:
3 pollock carcasses,
2 eggs,
1.5 cups.
milk, 3-4 tomatoes,
100-130 g of grated cheese,
vegetable oil,
salt, seasoning, herbs - to taste.

Preparation:
Clean the fish, wash it, cut it into pieces, add salt and seasonings. Cut the onion into half rings and the tomatoes into slices. Beat eggs and milk. Grease the form in which you will bake with vegetable oil. First put the onion in it, then the fish, on top of which place the tomato slices. Pour the eggs beaten with milk over the dish, sprinkle with grated cheese and place in an oven preheated to 190ºC for 40 minutes. Decorate the finished dish with herbs.

Fish in the oven in foil

Ingredients:
2 large fresh herrings,
1 onion,
1-2 carrots,
1 lemon,
2 tbsp.
l. sour cream, fresh herbs,
vegetable oil,
salt, pepper - to taste.

Preparation:
Clean, gut and wash the fish. For one fish, prepare the filling from onion cut into thin half rings, grated carrots and lemon juice, for another - from onions, carrots and sour cream. Make cuts on the carcasses prepared for production, salt and pepper on both sides. Then stuff the fish with vegetables, pack in foil and place in an oven preheated at 180-190ºC for 40-45 minutes. After that, open the foil and put it in the oven for another 5-7 minutes.

Fish in the oven with cheese

Ingredients:
1 kg of any kind of fish,
200 g of sour cream,
150 g of hard cheese,
1-2 eggs,
1-2 onions,
vegetable oil,
a little flour, a little mustard,
salt
, spices, dill - to taste.

Preparation:
Clean the fish, wash it, cut into medium-sized pieces. Mix flour with salt and spices. Roll the pieces of fish in the consistency given to us and place them in the prepared baking dish. Fry the onion, cut into half rings, in vegetable oil. Mix sour cream with eggs, mustard, finely chopped dill, and salt. Then add the fried onion to the total mass, stir everything well and pour the resulting consistency over the fish. Sprinkle the dish generously with grated cheese on top and place in an oven preheated to 200ºC. You can simply determine whether the dish is ready by the appearance of a golden crust.

Fish in the oven, as you know, retains all its beneficial characteristics, and this is another plus in favor of the fact that you will definitely have the opportunity to cook a fragrant, appetizing fish for your own family.

Bon appetit and the latest culinary discoveries!