Delicious baked haddock fish in foil in the oven with photo

The ideal fish for children's and dietary nutrition is haddock baked in the oven with vegetables. In this form, it turns out to be unusually aromatic, tasty and juicy, although haddock is suitable for both baking and steaming. It also makes incredibly tasty salads, cutlets, dumplings and pates.

Haddock in a pot

The recipe assumes the presence of one fish, 2 tomatoes and onions, 1 lemon, 4 tablespoons of olive oil, allspice in a pot, a bunch of parsley.

The fish is thoroughly cleaned, washed, and fins and all large bones should also be removed. Then the haddock needs to be cut into small pieces, poured with juice squeezed from lemon.

So, the haddock is left to marinate for 30 minutes. Then you can salt it. Pots intended for use in the oven are generously greased with olive oil, the fish is placed in it and covered with chopped onions and tomatoes. Allspice should be placed in a few pieces in each vessel.

The oven must be heated to 180 degrees, you can send the fish there for baking in a little less than an hour.

Recipes

With sour cream and soy sauce

Haddock baked with sour cream and soy sauce will taste great. Let's look at the step-by-step recipe for preparing such fish.

You need to prepare the ingredients: four or five fish, 150 milliliters of soy sauce, six tablespoons of tomato paste, 200 milliliters of low-fat sour cream, 200 grams of mayonnaise, five bay leaves, salt, pepper and garlic.
When the carcass is defrosted, it will need to be cleaned outside and inside, rinsed, divided into small pieces, and then dried using napkins.
Soy sauce is mixed with chopped garlic, and the haddock remains in the resulting marinade for 15-20 minutes.
The baking tray is oiled and a little water is poured onto it. The fish is placed on the surface, and bay leaf, garlic and ground pepper are placed on top of it.
The oven is heated to 180 degrees, the fish is cooked for about half an hour.
Meanwhile, sour cream is combined with mayonnaise and tomato paste. Approximately fifteen minutes after the start of heat treatment, the haddock is treated with the resulting sauce.

After finishing cooking, it is recommended to let the food brew for about a quarter of an hour. It is customary to serve fish with vegetables.

In foil

You can cook haddock in foil; for this recipe you need to take two fish, one lemon, a couple of onions, vegetable oil, salt and spices.

First, the carcass is defrosted and cleared of scales, after which inedible parts are removed from it, and the fillet is cut into small pieces. The haddock is washed in cold water and dried with paper towels.
Citrus juice is combined with spices and salt and then used to process the fish.
Foil is spread on a tray and lightly greased with vegetable oil.
The first layer on the surface is haddock, then rings of peeled and chopped onion are placed on it.
The fish is wrapped in foil and baked for about half an hour in an oven preheated to 200 degrees.

When serving the dish, you should sprinkle it with finely chopped fresh herbs or serve it with rice.

Haddock steaks

Haddock steaks become an original replacement for traditional meat dishes.

The marinade in this case is prepared from four tablespoons of vegetable oil, a couple of tablespoons of raspberry vinegar, a tablespoon of soy sauce, two cloves of garlic, a teaspoon of seasoning mixture and a pinch of salt. In addition, you will need 500 grams of fish, one bay leaf and three peppercorns.
Salt, seasoning, chopped garlic, soy sauce, raspberry vinegar and sunflower oil are poured alternately into a deep container. Everything is mixed well, after which the fish, divided into six pieces, is soaked in the solution.
The container is closed with a lid, and the haddock is marinated in the refrigerator for twenty minutes. Then the pieces need to be turned over and left to cool and soak for the same amount of time.
At the next stage, the pieces are transferred to a baking dish, filled with marinade and supplemented with peppercorns and bay leaves.
The oven is preheated to 200 degrees, heat treatment continues for twenty-five minutes.

Haddock from the oven

This recipe allows you to cook fish very tasty, however, the dish is not suitable for those on a diet.

For one kilogram of haddock you will need a glass of grated cheese, one and a half tablespoons of cream, 3 tablespoons of flour and vegetable oil, one onion, a teaspoon of salt and mustard powder, a little paprika.

The fish fillet is washed and dried with a paper towel. Then you need to cut it into portions, salt and pepper to taste. The onion is finely chopped and fried until golden brown.

Add flour, mustard powder, a little salt and cream to the pan. This prepares the sauce, which needs to be cooked until thick, stirring slowly. Once the pan is removed from the heat, you can add the grated cheese until it melts.

A baking sheet is greased with vegetable oil, and the fish is placed there, poured over with sauce and sprinkled with paprika. The haddock is baked for 30 minutes, and the temperature should reach 180 units.

Extraordinary haddock with vegetables in the oven

whole haddock – 2 pieces;
fresh tomato – 2 pieces;
small eggplant - 2 pieces;
small onions – 2 pieces;
hard cheese (melting well) – 150 g;
lemon juice - 50 ml;
olive oil – 6 tablespoons;
dill, salt, spices - optional.

Cooking the fish will take 1 hour.

The calorie content of a dish with vegetables will be 127 kcal/100 g.

Recipe for cooking haddock fish with vegetables in the oven step by step:

We clean the defrosted haddock from entrails, scales, and fins;
Wash the fish well and dry it with a paper towel;
Sprinkle the dried haddock with salt, spices and lemon juice;
Leave to marinate for 15-20 minutes;
Finely chop the dill and fill the belly with it;
Cut tomatoes, eggplants and onions into small pieces;
Fry the onions in olive oil until golden brown;
Add the remaining vegetables to the pan and simmer for 15 minutes;
Transfer the vegetables to a baking sheet or baking dish;
Place fish on top;
Bake for 40 minutes at 200°C;
10 minutes before the end of the timer, sprinkle the dish with grated cheese and continue baking.

It should be served with boiled potatoes or “in their uniforms”. This recipe is perfect for the holiday table.

Read how to cook flavorful and juicy beef ribs in the oven.

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How to bake haddock in a sleeve

Quite a satisfying dish with tender and juicy fish. For one haddock there are 200 grams of champignons and cheese, lemon, a couple of onions, mayonnaise, butter and spices to taste.

The haddock is cleaned, washed and dried. The carcass must be cut into two parts along the ridge line. The onion is cut into rings, the mushrooms are peeled and chopped. The vegetables are brought to full readiness, then you need to cool them. At the end, grated hard cheese is added.

The fish must be peppered and salted, sprinkled with the juice of one part of the lemon. The first half of the haddock is filled with mushroom filling, the second part is placed on top, and it needs to be greased with mayonnaise.

Everything fits neatly into a baking sleeve, the edges of which need to be well secured. The oven is heated to 200 degrees, the fish is baked in it for about 30 minutes.

How to cook

Step-by-step cooking method:

Chop the onion with a knife.
Three carrots on a grater.
After salting and adding spices to taste, place the vegetables in the form where it will be. It is advisable that the dishes be glass.
Divide the fish into portions and place them in the pan on top of the vegetables.
Fill the fish with water so that its edges are covered.
Place the fish in the oven, preheated to 220 C, for 1 hour.

This recipe does not involve the use of oil, so the result is haddock stewed with onions and carrots, which can be eaten by a small child, as well as an adult in need of dietary nutrition.

The finished fish is white and falls off the bones well.

This dish goes well with any side dish: rice or pasta.

Bon appetit!

Serve with carrots and onions as a delicious goulash as a side dish. That is why, in the process of preparing such a dish, it is necessary to make more rich broth, so that in the future you can generously pour it over crumpled potatoes or pasta.

Fish with carrots and onions: necessary ingredients

wheat flour - a couple of dessert spoons;
fresh carrots - three medium-sized pieces;
onions - a couple of heads;
any fish - one and a half kilograms;
lemon - one fruit;
table salt - at personal discretion;
bay leaf - one large piece;
sunflower oil - sixty milliliters;
full fat milk - one hundred milliliters;
ground pepper, fresh herbs - to taste and desire.

Stewed fish with carrots and onions: processing of the main ingredient

It is especially worth noting that any type of fish can be used to prepare this dish. For example, hake, pink salmon, pollock, pike perch, haddock, etc. are ideal. Thus, the purchased product must be rinsed in water, cleaned of scales and entrails, and then removed fins, tails and heads. Next, the thoroughly washed fish must be cut into portioned pieces approximately five to six centimeters thick. After this, the product should be sprinkled with freshly squeezed lemon juice and left aside for thirty minutes. At this time, it is advisable to start preparing vegetables.

Stewed fish with carrots and onions: vegetable processing process

A couple of onions and several small carrots need to be washed and peeled. After this, the vegetables must be chopped into strips. You should also rinse fresh herbs in water and finely chop them with a knife.

Stewed fish with carrots and onions: heat treatment of the dish

To make this goulash, you need to take a saucepan, pour it in and heat it slightly over high heat. Meanwhile, pieces of fish, sprinkled with lemon juice, must be rolled on all sides in wheat flour, and then carefully placed in boiling fat, while reducing the heat to minimum. When the bottom side of the product turns slightly red, turn it over with a spatula, add all the chopped vegetables, add salt, pepper, a couple of glasses of drinking water and a bay leaf. Next, you need to wait for the broth to boil, close the saucepan with a lid and simmer the fish for about twenty-five minutes. After this time, you need to pour one hundred milliliters of full-fat milk into the dish, keep the goulash on the fire for another quarter of an hour and remove the dish from the stove.

Proper serving to the table

The prepared fish and vegetable goulash should be poured over the side dish, sprinkled with chopped herbs on top and served hot for lunch. It is worth noting that as a second course you can use not only crushed potatoes and pasta, but also cereals such as buckwheat, rice, millet, peas, etc.

If you carry out all the described actions in strict order, you can be sure that very tasty, juicy and healthy fish will be served to the table. Stewed with onions and carrots, it will appeal not only to your family members, but also to guests invited to any holiday.

Haddock is a sea creature that is famous for its incredibly tender and juicy meat. Dishes made with it are healthy and low in calories, which is why housewives of different generations love it so much. One of the easiest to prepare and original dishes is stewed haddock with onions and carrots. Step-by-step instructions, which you will learn from the article, will help you prepare this dish correctly.

Potatoes with haddock

You can serve a light lunch if you prepare it according to this recipe.

From the ingredients you need to prepare 500 grams of haddock fillet, the same amount of potatoes, chives and leeks, 50 grams of hard cheese, salt and pepper, 200 grams of peas, 150 ml of broth.

The washed fish is cut into small pieces. Peeled potatoes are boiled and then cut into slices. The fish is placed in a deep form or pot, which must first be chopped with chives, salt and pepper.

Next comes the turn of hot broth, peas and leeks. Then add potatoes, salt and pepper again. The top of the pot must be covered with foil and placed in the oven for half an hour.

It should be heated to 200 degrees, after a few minutes you can increase the power to 230 degrees. When there are 15 minutes left before the end of cooking, remove the pot and sprinkle the dish with hard cheese.

Baked fish and potatoes

chilled whole haddock – 2 pieces;
potatoes – 6-7 pieces;
small onions – 2 pieces;
sour cream – 350-400 ml;
dill - to taste;
lemon juice – 25 ml;
vegetable oil - to taste;
dry spices - optional.

Cooking time for this delicious dish is 80 minutes.

The calorie content of the dish per 100 g is 191 kcal.

Step-by-step recipe for haddock baked with potatoes in the oven:

Cook the potatoes until half cooked. If the potatoes are young, you can bake them raw;
Preheat the oven to 180°C;
Cut off the head and gut the haddock;
We wash the fish and dry it with a paper towel;
Cut into large portions;
Cut the onion into small half rings;
Grease a baking sheet or baking dish with sunflower oil;
Place the washed fish there and sprinkle chopped onions on top;
Read also: How to properly fry meat - proven tips and recipes
Mix sour cream, chopped dill, spices and salt. If the sour cream is thick, then you need to add a little cold water;
Cut the potatoes into large slices or pieces;
Place potatoes around fish;
Pour sour cream and dill sauce over the products ready for baking;
Sprinkle some spices on top;
Place in a preheated oven to bake for 40-50 minutes at 180°C.

Beneficial properties and harm

The fish lives in the depths of the seas of the Atlantic and Arctic oceans and is even listed in the Red Book. The sea dweller feasts on mollusks and crustaceans, as well as the caviar of its “neighbors”. In modern cooking, there are more and more recipes with haddock. The reason is simple: seafood is rich in vitamins, microelements and amino acids that are vital for humans.

Haddock meat contains a large amount of selenium, which has a beneficial effect on the functioning of the thyroid gland and gastrointestinal tract. It is especially useful for pregnant and lactating women. In addition, the seafood is enriched with iron, zinc, iodine, fluorine, copper and vitamins (groups A, C, E, PP).

Fish loin contains little fat, so it is considered one of the lowest calorie foods.

, suitable for various diets. 100 grams of fish contains about 80 calories. Haddock meat can be harmful to the health of allergy sufferers (seafood intolerance). Also, you should not eat fish if you have digestive system disorders.

Selection rules

To make a fish dish tasty and healthy, you need to take the choice of seafood seriously.

First of all, you should pay attention to several factors:

the smell of fish should be marine, “fresh”;
the color of the meat should be white (yellowness of the carcass indicates violations of storage conditions);
The gills of a healthy individual are pink and clean.

In most cases, haddock is purchased frozen. Such a carcass can be defrosted at room temperature (2-3 hours is enough), and then the remaining ice can be washed off under cool water. You can also leave the fish in the refrigerator (preferably on the bottom shelf) overnight. This way it will defrost gradually.