Which fish is better to bake in the oven? At what temperature should fish be baked? Recipes, photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Baking is one of the most successful and therefore the most popular way of cooking fish. It is quite difficult to spoil it using the oven - except to overlook it and turn it into coals. However, for some breeds of fish, other cooking methods are considered more preferable, so the question of which fish is better to bake in the oven arises among cooks quite often. According to experienced chefs, any sea and some types of river. However, different types require a different approach: some work wonderfully simply in shape, for some a sleeve is more suitable, and for some foil. However, let's take a closer look at this issue.

Which fish is better to bake in the oven

With any chosen method of baking, you will certainly get juicy and tasty:

• cod;
• tooth;
• mackerel;
• carp;
• notothenia;
• oilyfish;
• halibut;
• sardine;
• sea bass;
• pelengas;
• carp.

Tilapia is juicier and more tender in foil. Dorado, haddock and sea bass are especially delightful with fillings - for example, from herbs and cheese. Pollock, hake and capelin go best in company with vegetables. So, which fish is better to bake in the oven is rather a matter of your taste and personal preferences.

Rules for baking fish

The only and most important condition is not to keep it in the oven for too long and not to set the temperature too high. The result may be an overdried carcass or, on the contrary, porridge from individual fibers. Most cooks who know what temperature to bake fish at to make it juicy but whole recommend a range of 170 to 220 degrees. The aging 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 45 minutes in the oven. For a whole fish, the temperature is slightly 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 set 220, but if they are too big, then 200 is enough.

Fish in s alt shell

A rather obscure recipe, unfortunately. Meanwhile, its execution is not laborious 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. Perfect for sea bass, sea bream andsea bass, but any other sea fish will turn out a little worse. It is gutted, cleaned, washed and dried with a towel (inside too). Sprigs of greenery are placed in the abdomen of each carcass and a s alt shell is made. A kilogram of s alt (it is better to take a mixture of large table and sea s alt) is mixed with 3-4 tablespoons of water so that the s alt begins to resemble wet snow. In order for the s alt “shirt” not to spread, protein is added to it, whipped with a couple of tablespoons of water. The resulting mass (it is enough for a kilogram of fish) is laid out on a baking sheet, slightly pressed, the carcass is placed on top and closed on all sides with s alt. Half an hour in the oven - and the fish is ready. After 10 minutes, when the shell cools down a bit, it is broken and peeled off the carcass. Bringing to the table!

Fish with vegetables

Any marine will do. First, a “garnish” is prepared: a small head of cabbage is chopped, a couple of carrots and the same number of onions, a large sweet pepper, two tomatoes and a pound of mushrooms. The carcass is cut in portions, each piece is s alted and peppered, smeared with mayonnaise and lightly 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 the bag is carefully opened and returned back for another 10-15 minutes. Delicious, juicy and requires no garnish.

Foil baked carp

Probably, this is the fish that is easiest to buy in the freshest possible form - that is, live. It is for this that she is appreciated by fish lovers.dishes.

So you have a fresh carp. Recipes (it can be seen wonderfully from the photo) give invariably mouth-watering results. However, most cooks 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, shallow cuts are made on the carcass on one side. The fish is rubbed with s alt and pepper, sprinkled with lemon and put in the cold for half an hour - to marinate. From equal amounts (half a cup) of sour cream and mayonnaise with the addition of a spoonful of vegetable oil, a sauce is made in which three large onions, chopped in half rings, are soaked for a quarter of an hour. Carp is smeared with dressing, an onion layer is laid out on the foil, on top - fish, again onions. The foil is tightly rolled up and the packed carp is placed in 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 unrolled - to form a crust.

Stuffed baked carp

If the fish is cooked in the oven and stuffed with something, it turns out just a 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 champignons or mushrooms are stewed for about a quarter of an hour, then seasoned with melted butter, mashed yolks of two raw eggs and whipped whites from them, s alted, peppered and pushed into the belly of a kilogram carcass gutted and rubbed with spices. So that the filling does not fall out, it is better to sew up the abdomen. already in shapeCarp is doused with melted butter and put in the oven for forty minutes. In order not to dry out, the fish should be periodically watered with its own juice.

Fish with sour cream sauce

Sour cream, like lemon, is almost the best accompaniment for any kind of fish. You can cook it, so to speak, alone, you can add vegetables - potatoes and mushrooms are best. Then you get a full-fledged second course. But fish baked in sour cream sauce is good on its own. A carcass of eight hundred grams or a half-kilogram fillet is taken. It is better to cut both in portions - and it is more convenient to cook and eat. The fish is sprinkled with lemon juice, peppered, 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 melted butter and one - flour. The mixture is vigorously kneaded, flavored with s alt and suitable spices, and after boiling, it simmers for a couple of minutes on minimal 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. You can also sprinkle with cheese if you like. And already when serving - chopped herbs.

Fish with cheese in the oven

Most often, red fish is prepared this way, but, believe me, any sea fish turns out just as well. At first, fish baked under cheese is prepared in the same way as under sour cream - all preparatory operations coincide until the end of frying. Unless it is better to take olive oil for frying. In parallel, the onion rings are allowed to turn golden. First, fish is laid out in the form, frying is on top. Some people spread sour cream or mayonnaise on top of the onion, but these are already additional delights; without them, fish baked with cheese turns out just fine. Grated cheese is scattered over the onion (it is better not to spare it, let the layer be thicker). The form is sent to the oven for 15 minutes until the cheese is browned.

Perch with dill and lemon

Everyone has the same complaint about river fish: they are too bony. Some still do not like her because she has an unpleasant marsh smell. However, if you know how to cook river fish, you simply do not notice such trifles. It is better to use food parchment for cooking. Take a river perch, clean it and cut it into fillets. On paper, lay out lemon circles, fresh sprigs of rosemary and dill, and already on top - a perch carcass. Grease its top with oil (and ordinary sunflower will do), s alt and loosely wrap it in parchment. The edges can be chipped off with toothpicks. Heat the oven to 180 and put a baking sheet in it for a third of an hour. Believe me, after sampling, you will love river fish!

Foil bream

Another great way to cook river fish. It differs from the method applied to the sea bream in that it is not necessary to pre-fry the same bream. Here it is worth making a fry of onions with carrots, moreover, in butter. Spread the frying on a spread sheet of foil, on it - fish carcasses, suitably prepared, on top -the second half of the roast and tomato mugs. The foil is tightly rolled up, the bream is placed in the oven for three quarters of an hour. It is not recommended to raise the temperature above 180.