Fish fillet: recipe for cooking in the oven. Video
Fish is a healthy and tasty alternative to meat. It contains phosphorus and many other essential substances. It can be boiled, fried or baked – the latter method will maximize the preservation of the juiciness of the fish fillet and emphasize its original taste.
Trout with potatoes and olives
This dish is well known in both French and Italian cuisine.
You will need: – 1 medium trout; – 2 potatoes; – 1 tomato; – 2-3 tbsp. tomato paste; – 100 g olives; – 2-3 cloves of garlic; – dried coriander; – cumin; – 1 lemon; – olive oil; – salt and pepper.
Clean the fish from scales, gut and rinse in running water. Save the head and tail. Make 3 vertical cuts on one side of the carcass. Mix 5 tablespoons. olive oil, coriander and cumin. Squeeze the peeled garlic into the mixture. Squeeze the juice from half a lemon and pour into the marinade. Pour inside and outside the fish and leave for half an hour.
Place foil on a baking sheet. Peel the potatoes, cut them into slices, and chop the tomatoes. Place the potatoes on the foil first, season with salt and pepper, then add the tomatoes. Place the fish with the notches facing up on the tomatoes. Insert the circles of the remaining sliced lemon halves into them. Put the olives on top, from which you first need to remove the seeds. Season with salt and pepper. Place a second layer of foil on top.
preheat the oven to 200 degrees. Cooking fish in foil will take 30 minutes. It is not worth baking it longer: the fillet will cease to be juicy. Serve the trout with the accompanying vegetables and the roasted sauce.
This is a traditional recipe for the southern Mediterranean: the mild taste of fish is complemented by bright and hot local spices.
You will need: – 4 pieces of salmon fillet; – 6 potatoes; – 4 medium carrots; – 3 bell peppers yellow, green and red; – 2 onions; – 4 cloves of garlic; – 6 large tomatoes; – 3 tbsp. coriander; – 1 tbsp. dried ginger; – 1 tbsp. paprika; – 1,5 tbsp. cumin; – 1 lemon; – 4 tbsp. olive oil; – a few pitted olives; – salt and pepper.
You can substitute finely chopped parsley for the coriander if desired.
Start by making the fish marinade. Peel and chop the garlic. Place it in a deep bowl. Pour all the spices there. Dip three tomatoes in boiling water, remove the skin from them and chop finely, adding to the garlic. Squeeze the juice out of the lemon and pour in the same. Add olive oil. Rinse the salmon fillets, defrost if necessary. Place the fish in the marinade so that the fillet is completely covered in the liquid. Refrigerate for 2-3 hours.
If you have time, leave the fish to marinate longer – 8-10 hours
Peel the onions, potatoes and carrots. Cut the onion into half rings, and the rest of the vegetables into slices. Pepper seeds and cut into strips. Use a large baking sheet. Brush it with olive oil. First put onions on it, then potatoes, carrots, bell peppers, and on top – tomatoes. Salt and pepper each layer a little. Place the marinated fish and olives on top. Pour the remaining marinade over the vegetables and salmon.
Preheat oven to 180 degrees. Cover the baking sheet with foil and bake for 40 minutes. Serve a light rosé wine with it.