Oven-baked fish: 10 delicious recipes

Prepared by: Vira Drobna

05/31/2017 Cooking time: 1 hour 0 minutes

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When people ask me how to cook fish baked in the oven with vegetables, I immediately remember this recipe. I often cook it for holidays that we celebrate in a small circle, or just for lunch.

Oven Recipes

Pike, bream, blue whiting, pike perch, cod, mullet, flounder, hake, haddock, and pollock are suitable for preparing fish with vegetables. Use fillet. It is as pitted as possible, making it more pleasant to eat. There are many options for preparing the dish, so choose the one you like best and add it to your diet.

How to cook fish in the oven with vegetables

Fish dishes with vegetables can be prepared from fillets, steaks or whole carcasses of any variety.
The ideal accompaniment for fish would be onions, carrots, potatoes, sweet bell peppers, all kinds of cabbage, zucchini or eggplant and other vegetables.
In addition to the minimum set of seasonings of salt and ground pepper, you can use an assortment of dried thyme, oregano, basil, ground coriander, and any dried or fresh herbs or spices of your choice.
When baking fish and potatoes, pre-boil the latter until half cooked or increase the heat treatment time of the dish. At the same time, cover the container with foil, a lid, or place the components in a sleeve.

Juicy mackerel on an onion-carrot bed

Meaty mackerel on a juicy onion and carrot bed is a simple and affordable express recipe.

Required set of products:

large mackerel – 1 pc.,
a couple of onions, carrots,
3 potatoes,
1 tsp each extra salt and freshly cracked pepper,
2 tbsp. l. lemon juice,
dried dill - 2 tbsp. l.,
1 tbsp. l. refined oil,
200 g mixed frozen vegetables.

Step-by-step preparation of treats.

Wash and dry the carcass, clean the insides, cut off the head with fins. Pour lemon juice over the pulp. Cut the vegetables: potatoes into cubes, onions into half rings, carrots into circles. Oil a baking sheet and place the chopped vegetables and potatoes in the form of a pillow.
Place pickled mackerel on the pillow, and place a mix of frozen vegetables in its belly. Wrap the workpiece in foil and bake for 40 minutes at 200 degrees. At the end of cooking, unroll the foil on top and brown the surface until crispy. You can serve it in foil or transfer it in portions and fry it onto a plate.

Under a spicy marinade

The marinade helps the fish become tastier and juicier. Spices skillfully emphasize the richness of taste and give the dish a pleasant aroma.

Food set for cooking:

½ kg sea bass,
a pair of carrots and onions,
2 tbsp. l. concentrated tomato paste,
2 tbsp. l. chopped celery stalk,
1 tbsp. l. flour and butter, optional fine salt and crushed pepper.

Step-by-step method of preparing the dish.

Cut the sea bass into slices, add salt, sprinkle with flour and fry until golden brown.
Grate the carrots, chop the onion into thin half rings and simmer the vegetable mix in a frying pan.
Place the slices on a baking sheet, cover with the vegetable mixture and add the celery. Fill the mold with water and diluted tomato paste.
Cook for more than 35 minutes at an average oven temperature of 180 degrees. Serve with sour cream sauce and cucumber slices.

Pollock with mayonnaise and vegetables

To make 1 serving you will need:

pollock fillet 350g
corn - 2 tbsp.
broccoli – 20g
one carrot
1 PC. bell pepper
400 g potatoes
half an onion
Sunflower oil – 1 tbsp.
mayonnaise – 3 tbsp.
dried herbs – 1 tbsp.

Cooking method:

It is necessary to prepare the main product: rinse, peel, salt, pepper, season with herbal spices, lemon juice. Leave to marinate for 10 minutes .
Wash the vegetables, chop the potatoes, carrots and onions into cubes, cut the peppers and broccoli in half.
Pour oil onto a baking sheet and add vegetables. Cook for about 10 minutes in the oven at 190C .
After the specified time, remove the vegetables, season with mayonnaise, place the pollock on top and return to the oven.
Cook for a quarter of an hour.
Before serving the dish, it is better to pour the sauce formed during the frying process over the trout. Bon Appetit everyone!

Fish fillet with baked vegetables in the oven

INGREDIENTS:

white fish fillet 4 pcs.
cherry tomatoes 6 pcs.
sweet bell pepper 2 pcs.
carrots 1 pc.
pine nuts 50 g
garlic 2 cloves
fresh basil to taste
olive oil to taste
parsley to taste
ground black pepper to taste

PREPARATION:

STEP 1

Cut sweet peppers and carrots into strips, tomatoes into slices, chop garlic and herbs.

STEP 2

Place everything in a ceramic form, sprinkle with pine nuts, salt, and pour oil.

STEP 3

Place the pan in the oven for a third of an hour, after the peppers and tomatoes are slightly baked, mix the vegetables and place the salted fish on them, pepper, and return to the oven. Fish fillet with baked vegetables will be ready in 20 minutes.

STEP 4

Place vegetables on a warm large plate, fish on top, sprinkle with parsley, sprinkle with lemon juice.

Oven-baked fish with shrimp and avocado in cream

You can use any fillet of any fish in this recipe. And we will continue the theme of cod, and we will cook from it. Moreover, it is inexpensive and quite accessible. And I already wrote about the benefits of this northern fish in the previous recipe.

We will need:

cod steaks – 4 pieces, 150 g each
peeled shrimp – 200 gr
avocado - 1 piece
hard cheese - 150 gr
cream 33% – 150 ml
basil - 3 sprigs (can be dried)
vegetable oil - 1 tbsp. spoon
salt, pepper - to taste

For the sauce:

horseradish - 1 tbsp. spoon
sour cream - 2 tbsp. spoon
lime juice - 0.5 tbsp. spoons
salt, pepper - to taste

Preparation:

1. Rub the cod with salt and pepper; for this it is better to grind the pepper yourself, so our fish will get an incredible aroma.

2. Prepare a baking dish, grease it with vegetable oil and place the fillet in it.

3. Wash the avocado, peel it, cut it into two halves and remove the pit. Cut the pulp into thin slices and place them on top of the fillet.

4. Remove the leaves from the basil sprigs and sprinkle on top of the fish and avocado. Place peeled shrimp on top. Pour cream and sprinkle with grated cheese.

5. In the meantime, our beauty is soaking in juices, put the oven on preheat, we need a temperature of 220 degrees.

6. Place the pan in the oven and bake until done, 25 - 30 minutes.

7. While the cod is baking, prepare the lime sauce. To do this, place horseradish in a bowl, add sour cream and lime juice. Sprinkle with salt and again freshly ground black pepper. Mix until smooth.

8. Prepare any side dish, for example, you can boil potatoes.

9. Place the finished cod in portions on plates along with the side dish and lime sauce.

An incredibly tasty dish is ready! Eat and enjoy!

Country stew

The stew has a soft texture. It turns out tender and aromatic. The juice permeates the vegetables during cooking, and the dish takes on new colors. Preparation does not take even 60 minutes.

You will need:

white fish fillet – 500 g;
tomatoes – 6 pcs.;
potatoes – 1 pc.;
chanterelles – 100 g;
low-fat cream – 100 g;
spices to taste;
butter (preferably butter) – 50 g;
fresh greens.

How to cook:

Cut the ingredients into small pieces. Fry mushrooms in butter. To reduce calorie content, you can omit this item and stew the mushrooms along with all the vegetables.
Place vegetables in a deep baking bowl, fish and mushrooms on top. Salt and add spices. Add cream.
Close the lid tightly and place in the oven preheated to 180 degrees. Simmer for at least 20 minutes. Add fresh herbs before serving.

This recipe is suitable for lunch, as the fat and calorie content is too high for dinner. This dish is a complete meal, as it contains all the necessary fats and nutrients.

Interesting! Eating fish is good for the heart, bones, and the body as a whole. It reduces the level of bad cholesterol, the microelements it contains are involved in the structure of the cells of our body.

Pike perch stuffed with porcini mushrooms and baked in the oven in foil

When I manage to buy fresh pike perch, I don’t think too much, I just rub it with salt, spices, pour sour cream on it and put it in the oven for 30 minutes. But while preparing this article, I decided to stuff it with mushroom filling.

Pike perch has white, tasty, non-greasy meat, so it goes well with mushrooms. In addition, it has few small bones and can be stuffed. But in general, you can take other fish.

We will need:

pike perch – 1 piece (1 kg)
mushrooms – 250 – 300 gr
onion - 2 pcs
bell pepper – 150 gr
rosemary - 2 sprigs
thyme - 3 - 4 sprigs
salt - to taste
lemon - 1 pc.
hard cheese - 100 gr
vegetable oil - 2 - 3 tbsp. spoons

Preparation:

1. My fish is fresh, so I don’t need to defrost it, which is great. We clean it of entrails and scales. I decided to bake it with the head on so that it would look nice on the dish, so I removed the gills and eyes and thoroughly washed the whole carcass.

The gills must be removed; when cooked, they give a bitter taste to the dish. And if you cook fish soup from heads, the broth will not only taste bitter, but will also become cloudy.

2. The meat of the pike perch is very tender and tasty, and I use forest, white, frozen mushrooms, so we won’t overpower the taste and smell with excessive spices. We will use only rosemary, it will give a light lemon taste, and thyme, which will give a smell of freshness. For the same reason, we will not use pepper.

3. Rub the carcass with salt and sprinkle with thyme. If you don’t have fresh thyme sprigs, you can use dried thyme; it’s not difficult to buy it nowadays.

4. Pour lemon juice over the carcass, both outside and inside. Let sit and soak for 10-15 minutes.

5. Meanwhile, let's start filling. To do this, cut the onion into half rings, prepare the mushrooms and bell peppers. Since it's not the season for either, I'll use them frozen. As I already said, I have porcini mushrooms, but you can use any that you have. You can prepare the filling with champignons.

Both mushrooms and peppers are already chopped.

6. Heat the oil in a frying pan and fry the onion in it.

When it turns slightly golden, add the mushrooms; you don’t have to defrost them first. Fry everything together for 5 minutes, then add the bell pepper and fry for another 5 minutes.

You can omit pepper in the recipe, this is one of my finds. I once saw in one of the descriptions that the filling itself can be prepared from mushrooms and bell peppers. It would seem that the products are not quite compatible, but I tried it. It turned out to be pretty good! Since then I sometimes prepare this filling, so today I decided to use it.

So decide for yourself whether to add pepper or not.

7. Let the filling cool slightly.

8. Grease a baking sheet with oil and line it with foil. Grease the foil with oil as well. Place the fish on it and put the filling inside, prick the belly with toothpicks so that the filling does not fall out.

Do not add a lot of filling; there should be room for both the fish and the filling itself to expand in volume during the cooking process.

Some amount of filling will remain, we will use it for serving.

9. Place two sprigs of rosemary and two or three sprigs of thyme on top of the stuffed carcass. Wrap the fish in foil and place in an oven preheated to 200 degrees for 25 minutes.

10. Meanwhile, let the potatoes cook for a side dish. And also put the remaining mushroom filling back on low heat. The total cooking time for fresh mushrooms should be at least 20 - 25 minutes, and we fried them for only 10 minutes. Therefore, we bring the mushrooms to readiness.

11. Grate the cheese. After 25 minutes, remove the baking sheet with the fish, open the foil, remove the sprigs of thyme and rosemary and sprinkle cheese on top.

There is no need to cover it with foil anymore. Reduce the temperature in the oven to 180 degrees, and put the baking sheet back in the oven for 10 - 15 minutes so that the fish is covered with a beautiful golden brown crust.

12. Place the pike perch on a large plate, removing the toothpicks. Sprinkle with fresh herbs. Place the boiled potatoes on the back side of the dish and the remaining mushroom filling on the belly side. Garnish with tomatoes, cucumbers, fresh onions.

13. Serve, cut into pieces and eat with pleasure. But carefully, removing all the bones.

Here you get both baked fish and a side dish for it. Very convenient, filling and tasty!

River fish with vegetables in the oven

Cooked river fish with vegetables turns out delicious and incredibly juicy. The carcasses are prepared properly, removing scales, gills, fins and tail. The heads can be removed or left. Instead of grated garlic, you can add chopped onions, and replace the parsley with fresh sprigs of dill.

Ingredients:

river fish – 1 kg;
garlic – 3 cloves;
tomato and sweet pepper – 3 pcs.;
parsley – 1 bunch;
lemon – ¼ piece;
salt, pepper, vegetable oil.

Preparation

The fish are prepared, rubbed with salt, pepper, lemon juice and oil.
Parsley sprigs are placed in the bellies and the carcasses are placed in an oiled form.
Crush the fish on top with garlic, chopped tomatoes and sweet pepper.
After 40 minutes of baking at 180 degrees, the river fish with vegetables in the oven will be ready.

Delicious photo recipe for fish in the oven

Amount of ingredients is given for 4 servings:

1 kg fish
7 pcs. small tomato
onion head
1 piece zucchini
one carrot
one eggplant
1 PC. sweet pepper
55 grams butter
1 tsp lemon zest
2 tbsp. lemon juice
2 garlic cloves
½ tsp. black pepper
1 tsp salt
Bunch of greenery

Cooking steps:

Prepare aromatic butter: chop the garlic and herbs and add to the softened butter. Add lemon zest, salt, pepper, then mix everything thoroughly.
Wash and cut the vegetables: eggplant, zucchini, peppers into small pieces, carrots and onions into rings, and leave the tomatoes whole. Sprinkle with lemon juice.
Clean the fish and cut into 4 by 4 cm .
on foil (25-30 cm) and then fish. Lubricate everything with aromatic oil.
Wrap the foil from the corners to the center, secure it well so that the juice does not leak out when frying.
Place in the oven for 45 minutes at a temperature of 200 degrees.
In 15 min. Before cooking is complete, remove the fish from the oven and roll out the foil to form an appetizing crust. Leave to finish baking.
It is possible to serve the finished fish in foil. Bon appetit!

Fish with vegetables in the oven, recipes with photos described step by step in the article, retain more nutrients than if you cook it in a frying pan. Therefore, they are ideal for people on a diet and proper nutrition.

Step-by-step recipe for baked pollock fish in the oven in mayonnaise with carrots and onions

Pollock with mayonnaise turns out juicy and with the most tender crust, very tasty!

The product list assumes the presence of the following components:

pollock – 1 kg;
onions – 3 pcs.;
carrots – 150 g;
turmeric – 5 g;
salt – 5 g;
ground black pepper – 2.5 g;
odorless sunflower oil – 30 ml;
potatoes – 1 pc.;
mayonnaise – 100 ml;
laurel leaves – 2 pcs.

The cooking instructions are incredibly simple and consist of several steps:

Peel the carrots and pass through a grater with large honeycombs.
Cut the onion into half rings.
Clean pollock from scales, entrails, and remove fins. Cut into loose pieces.
Peel the potatoes and cut into thin cubes.
Distribute the fish pieces evenly on a baking sheet.
Sprinkle with spices and salt.
Place grated carrots on top of the pollock.
The next layer will be onions. It is also recommended to add a little salt to the layer.
Then throw in the potato wedges.
Place mayonnaise in a small bowl, add turmeric or ready-made seasoning for fish dishes. Stir the mixture until smooth.
Grease the top of the dish with the mayonnaise mixture, stretching it so that it covers all the ingredients completely.
At the end, “plant” 2 bay leaves.
Bake in an oven preheated to 200C for an hour.

A side dish in the form of mashed potatoes, boiled rice or buckwheat is ideal for this dish.

Pink salmon baked in the oven with marinade

This recipe can be prepared from any fish, but I suggest using pink salmon in it, it does not have a lot of bones, is not too fatty and is not very expensive.

In one of my articles I have a very tasty recipe for pink salmon baked in foil with potatoes, tomatoes and cheese in sour cream sauce. It is baked in the oven. The recipe has been tested not only by me, but also by many of my friends. The pink salmon turns out tender, aromatic, not at all dry, in general - delicious.

This is one of my favorite recipes. And if I had not already described this recipe earlier, I would certainly have included it in today’s selection. But there is no point in repeating myself, especially since if you want to get acquainted with it, you can simply follow the link. And today I have an equally wonderful recipe with pink salmon, which I will be happy to share.

We will need:

pink salmon - 1 piece (large)
tangerines - 3 pcs (can be oranges - 2 pcs)
salt and ground pepper - to taste
spices - coriander, nutmeg, cardamom - 1 - 1.5 teaspoons
rosemary - dried or fresh (2 sprigs or two pinches)

Preparation:

1. Clean the fish from scales and entrails, remove the fins and head, and dry with paper towels. Cut into pieces 2.5 - 3 cm thick.

If you are using frozen pink salmon, remove it from the freezer in advance and allow it to thaw at room temperature.

2. Mix all the spices. I indicated the spices that I used myself, but in general, you can use the spices that you usually use. I specifically use this set, because coriander and cardamom will highlight all the advantages of the fish and make its taste more intense. Nutmeg will give a pleasant nutty taste, and rosemary will give a light lemony note.

3. Place the fish in a bowl and sprinkle both sides with salt and freshly ground pepper. You can use regular, already ground pepper, but if you just ground it, it will have an incomparable aroma!

Rub salt and pepper into the skin and inside of the fish. Do this carefully so as not to be injured by sharp cuts from the bones.

4. Then sprinkle with spices and also rub them into the flesh of the fish. Leave for 20 minutes so that the spices and salt and pepper marinate it.

5. I usually make this recipe using oranges. But today I decided to change the recipe and cook it with tangerines. I’m also interested in what will happen. I love to experiment!

6. When our fish is marinated, it must be placed in a baking dish. I have a small glass mold with a lid that will come in handy. If the mold does not have a lid, then prepare foil and cover the mold with it.

7. After the pink salmon pieces have been placed tightly, cut two tangerines in half, set one half aside, and squeeze the juice from three directly onto the fish. I do it with my hands, it takes a long time to fiddle with the juicer, and then I also have to wash it, but here everything is quick.

8. This is the second part of our marinade, so let the pink salmon stand for another 10 minutes. In the meantime, put the oven on preheat. We will need a temperature of 210 degrees.

9. After this time, cover the mold with a lid or cover with foil, pressing it tightly against the walls. Place it in the oven and bake for 20 minutes.

10. Cut the remaining tangerine and another half into slices.

11. After 20 minutes, take out the mold. Having opened the lid, we see that the pink salmon has turned white, has a pleasant appearance and a delicious aroma. Add flavor and place tangerine slices on top of the fish.

12. Place the pan in the oven for another 10 minutes. Bake also with the lid closed.

13. Take out the mold and let it stand closed for 10 minutes. During this time, the cooking process will still continue. We will also see that juice has released from the fish and tangerine. We will water pink salmon with it. This way it won't be dry.

14. Serve the fish with any side dish or salad, pouring over the juice. You can also garnish with a couple of lemon slices if desired.

15. Eat with pleasure!

The fish turns out tender, not dry at all and tastes wonderful!

By the way, I’ll share a secret. If there is no special time for the marinade, then cook in the same way, but do not wait too long. This is quite acceptable, and then the cooking time will be reduced by half.

There is a fast going on now and many people are sticking to it. I have already written about what dishes can be prepared during Lent, but there are no fish dishes there. Although on some days fish is allowed. So this recipe is just for such an occasion, there is no cheese, no sour cream, no mayonnaise.

So this is a recipe for all occasions - you can cook it on weekdays or on holidays. Be sure to cook this fish, and it will not disappoint you.

Fish with vegetables in tomato sauce

Invariably juicy, tender, with a pleasant acidity, the result is fish stewed with vegetables in tomato sauce, to which sour cream is added if desired. To prepare the dish you will need a mold, cauldron or other container with a lid. Instead of the latter, you can use a piece of foil, tightly covering the surface of the vessel with it.

Ingredients:

fish – 1 kg;
tomato juice – 500 ml;
onions and carrots – 2 pcs.;
garlic – 4 cloves;
flour – 30 g;
rosemary and basil - 1 pinch each;
salt, pepper, vegetable oil.

Preparation

Cut the fish into pieces, salt and pepper, and place in a mold.
Fry onions and carrots in oil.
Add tomato juice and seasonings, bring the sauce to a boil, and pour it over the fish.
After 30 minutes of cooking under the lid, the fish stew with vegetables in the oven will be ready.

White fish baked with spinach

Fish fillet with spinach is an ideal dish for those who care about their figure and health. Add spinach as a vitamin boost during the spring vitamin shortage. The recipe for cooking fish in the oven with spinach is in this article.

Products for 4 servings:

800 g white fish fillet (for example, hake);
onion - 1 head;
garlic - 3 cloves;
blue cheese with mold - 100 g;
heavy cream - 100 ml;
butter - 2-3 tbsp;
lemon juice - 3 tbsp;
white vermouth - 3 tbsp.
salt and black pepper to taste.

Cooking time: 1 hour 20 minutes

Cooking steps

Mix lemon juice, olive oil, salt and pepper. Peel the onion and garlic, finely chop the garlic, cut the onion into half rings. Fry the garlic and onion in butter for a couple of minutes or until translucent. Wash the spinach and add to the onion, simmer for another 2 minutes. Add cream, vermouth, season to taste with salt and pepper.

Place the spinach mixture in a greased baking dish. Place pieces of washed and dried fillet on top. Bake the white fish in the oven for about 40 minutes, 5 minutes before cooking, sprinkle with grated cheese.

Hastily

This recipe will appeal to both adults and children; it is suitable for the holiday table.

What to take for the dish:

lean fish – 600 g;
large carrots – 1 pc.;
onion – 1 pc.;
prunes – 6 – 7 pcs.;
basil, dill to taste;
tomato (choose fleshy varieties with the least juice content) – 3 pcs.;
salt, ground black pepper, paprika to taste.

How to cook:

Clean and chop all ingredients of the dish. Salt and pepper. Vegetables and fish should not be too big. Pieces 2-3 cm in size will be enough.
Place in the mold, with the fish on the very top. Add seasonings if necessary. Grease the bottom of the container with oil.
Place prunes on top. If desired, prunes can be cut into two halves. Cover with foil. Bake for 30-40 minutes.

Peculiarity! To reduce the calorie content of a dish, boil vegetables or bake with fish without additional processing. Also, do not use potatoes or vegetable oil for cooking.

Trout stuffed with vegetables, mushrooms and bacon

One of my friends, when he cooks a little dry fish, layers it with layers of bacon. This makes it more juicy and tender. And this technique works very well with fish such as mountain river trout. If we had steaks, then we could just use strips of bacon. But today we have a whole fish, so we will stuff it, and add lard to the minced meat.

I already have two recipes for trout baked in the oven, you can see them by following the link.

Today is a new delicious recipe.

We will need:

river trout – 2 pcs.
onion - 1 pc.
bell pepper - 1 large
mushrooms, fresh or canned - 150 gr
lard - 100 g
vegetable oil - 1 tbsp. spoon
salt, pepper - to taste
nuts, herbs - for serving

Preparation:

1. Clean the fish from entrails and scales, remove the gills. Rinse it thoroughly and dry it. Rub with salt and pepper outside and inside. Let sit for 15 minutes until the pulp is salted.

2. Prepare the filling. Cut the bacon and bell pepper into small cubes. Chop the mushrooms; you can use any fresh or pickled mushrooms.

3. Cut the onion into small cubes.

4. Combine all ingredients, season with salt and pepper. It is best to use freshly ground pepper.

5. Fill the belly with the filling and pin it together with toothpicks. Sprinkle the fish with vegetable oil and place in foil, also greased with oil. Wrap and transfer to a baking dish.

6. Preheat the oven to 200 degrees and place the mold in it. And bake for 30 minutes.

If desired, 10 minutes before the end of cooking, you can remove the trout and sprinkle it with cheese. Without covering with foil, put it back in the oven and let the cheese bake until golden brown.

7. Serve the fish on a large platter, sprinkled with nuts and fresh herbs, if you did not use cheese in the recipe.

In the same way, the fish can be stuffed, wrapped in foil and baked in ashes over a fire. This will be delicious! Especially if you caught it yourself. Take note of the recipe; it will come in handy at home, in the country, and in nature.

Step-by-step recipe: fish in sour cream sauce

It is the delicate sour cream sauce that is the highlight of this simple fish dish. The basis of the sauce is sour cream and milk, which are quite neutral in taste, which are seasoned with garlic, aromatic herbs, as well as lemon juice and zest. As a result, the sauce has a pleasant, slightly spicy taste with a bright and refreshing citrus note, which does not drown out the delicate taste of the fish fillet, but very well complements it, creating a tasty and well-balanced dish for proper nutrition.

Fish in sour cream sauce is a great combination of taste and benefits in one simple dish for an easy diet lunch or dinner without extra calories!

700 g cod fillet
1 tbsp. milk
200 g sour cream 15 - 20%
20 g butter
3 teeth garlic
15 g of greens (dill, parsley)
1 lemon
salt, pepper mixture

To cook fish in sour cream sauce in a frying pan, wash the fish fillet and cut into large portions.

Place the fish fillet in a deep saucepan, add salt and sprinkle with ground pepper. Crush the garlic cloves with the flat side of a knife and add them to the fish in this form. Pour milk into the contents of the saucepan, cover with a lid and place over medium heat.

When the milk boils, reduce the heat and cook the fish at a low simmer for 10 minutes.

Carefully remove the fish from the pan onto a plate using a slotted spoon, cover with a lid and keep warm. Also remove the garlic from the milk and discard. Add butter and sour cream to the remaining milk, add salt to the sauce and mix well.

Boil the sauce over medium heat for 10 minutes until slightly thickened, stirring occasionally, then remove from heat. Add chopped herbs, lemon zest and 2 tbsp to the sour cream sauce. l. freshly squeezed lemon juice. Mix all sauce ingredients thoroughly.

Return the fish pieces to the saucepan and carefully coat them with sour cream sauce.

Tasty and healthy fish in sour cream sauce, cooked in a frying pan, is ready! It can be served with any side dish, but this delicate milk and sour cream sauce goes especially well with fluffy rice. Bon appetit!

Dorado with cherry tomatoes and lettuce

Another recipe for a delicious fish called dorado - with cherry tomatoes and lettuce leaves. This dish can be prepared for dinner - both tasty and healthy.

Products for 2 servings:

dorado - two carcasses of 500-600g each;
assorted lettuce leaves (green lettuce, iceberg, romaine) - 600 g;
cherry tomatoes - 6 pcs;
olive oil - 60 ml;
lemon juice;
black pepper and salt - to taste;
a spoon of any spices for fish, if desired.

Cooking steps

Preheat the oven to 180 degrees. Fresh fish needs to be prepared: gutted, scaled, washed and rubbed with salt and pepper (and inside too). Place a sheet of foil on the bottom of a refractory dish and place the fish on it. Sprinkle the dorada with spices and place in the oven for 15-20 minutes.

Meanwhile, prepare the side dish. Cut the cherry tomatoes into halves and carefully tear the lettuce leaves with your hands.

Place the finished fish on a plate, pour lemon juice over it and serve with a salad dressed with olive oil.