As a rule, fish is gutted before consumption, fins, tail, and head are removed. It is best to buy fillets right away, then you don’t have to take out extra bones. If you take fish with bones, choose one where there are few of them, because you must get them before cooking. Taking out bones while eating is not a pleasant experience. For baking, hake, tilapia or pangasius are best. If the fish is frozen, it must first be defrosted.
Baked Fish Fillet Recipes
Hake can be baked with vegetables.
The recipe will require:
- 1 carrots
- 2 st. tablespoons of sour cream
- a small bunch of dill greens
- 200 g hake fillet
- salt and pepper to taste
Cut the hake into small pieces and season with salt. Peel the onions and carrots. Wash the vegetables and cut into cubes. Fry in hot vegetable oil in a skillet. After 5 minutes, add sour cream to the vegetables. After 10 minutes, remove the pan from heat.
Grease another pan or mold with vegetable oil. Arrange the fish fillet pieces. Pour the sour cream sauce over it and bake it all together in the oven over medium heat. It will take about 15–20 minutes in time.
For baking, you can take tilapia fillets. Tilapia meat is lean, tasty, juicy, has a slightly sweet taste. Add a couple of diced onions, hop-suneli seasoning and garlic to the fish. Seasoning and garlic will remove the fishy odor, and the onions will add a savory flavor.
Place the pieces of tilapia in a mold. Mix seasoning and garlic passed through a press with sour cream. Pour the sauce over the fish, sprinkle with onions on top. Bake in the oven over high heat until the onions are golden brown. The tilapia fillet will come to readiness quickly.
Unusual fish roll
A delicious roll can be made with pangasius.
The recipe will require:
- 2 carrots;
- 4-6 Art. spoons of green peas;
- 1 egg;
- 1 tbsp. a spoonful of semolina;
- 4 cloves of garlic;
- 300 g of pangasius fillet;
- 0,5 glasses of sour cream;
- 0,5 a glass of cream;
- salt, ground pepper to taste;
- dill or parsley.
Boil carrots, chill, peel and cut into cubes. Peel the garlic and mince it along with the fish. Add the egg, semolina, salt and pepper to the minced fish. Put carrots, green peas with minced meat, mix everything again. Shape the mass into a roll and wrap tightly with plastic wrap. Refrigerate for 30 minutes. A chilled roll will hold its shape better when baked.