Red fish cutlets: step-by-step recipes with photos, how to make or prepare the most delicious, juicy, tender cutlets at home

Fish cutlets are a very healthy dish in themselves, and cooking it in the oven completely transforms it into a dietary dish. So if you are planning to switch to pp, take note of the dish.

In the oven, cutlets do not absorb overcooked oil and their preparation is done without breading flour and breadcrumbs, which absorb fatty overheated oil in large quantities. Accordingly, the dish contains minimal vegetable fats (often olive oil) and absolutely no animal fats.

At the same time, it is absolutely not inferior to its fried competitors in taste. Olive oil is recommended for use due to the fact that when heated, it produces less complex compounds, unlike sunflower oil, and is therefore easier to digest by the stomach. Thus, dietary fish cutlets can be prepared in the oven.

For dietary cutlets, it is best to use varieties of cod fish, the most popular of which are pollock and hake. But you can cook it, for example, from haddock or navaga.

The calorie content of such fish cutlets cooked in the oven will be the lowest. If you want to make meatier cutlets, feel free to use salmon. You can also combine several types of fish in one dish.

Fish cutlets: cooking features

A wide variety of meaty fish are used for this dish.

The most popular options are hake, pollock, pike perch, silver carp, pike, cod, carp, and salmon.

Eggs, bread or potatoes are often added to minced meat.

Sometimes lard or minced pork is added for juiciness.

Various vegetables, cottage cheese, and lemon are also often used.

To do this, place them on a baking sheet and cook for 15 minutes.

It should be borne in mind that prolonged heat treatment will make the cutlets too dense, so the baking time needs to be adjusted.

The principle of preparing fish cutlets is the same as meat cutlets.

However, there are certain differences.

In particular, fish cutlets are more demanding in terms of spices and garnishes.

They go best with potatoes, rice and vegetables.

To improve and highlight the delicate taste of fish, it is customary to add black and white pepper, coriander, oregano, and white mustard to this dish.

In addition, such a product is considered a low-calorie and dietary product, and therefore ideal for those who are watching their weight.

Haddock baked in the oven

To prepare this fish, we take one pound of cleanly washed and gutted haddock, half a small spoon of dry herbs, ground pepper, salt, coriander, butter, flour, a mixture of grated cheese and mayonnaise (for breading).

We prepare haddock as follows - wash the fish, sprinkle it with salt, rub with dried herbs, coriander and pepper. Dip the fish in flour and fry in a heated frying pan with butter until golden brown. Coat the fish with a mixture of grated cheese and mayonnaise, place it on a baking sheet and put it in the oven for ten to fifteen minutes. As a side dish for this oven-baked fish, baked potatoes with onions are served.

Food preparation

If fish fillet is used to prepare cutlets, it should be chopped beforehand.

As a rule, for this purpose they take a meat grinder with a large grid - this will make the components of the minced meat larger and preserve the juice.

When grinding fish, you must remove any visible bones by hand.

The rest are simply ground up or accumulate on the meat grinder knife.

The meat of bony fish should be minced twice.

Preparing the rest of the ingredients depends on the recipe you choose.

If onions and carrots are added to the minced meat, it is recommended to fry them first.

You need to cut off the crusts from the bread and soak them in water or milk.

Potatoes must be peeled and passed through a meat grinder.

You also need to add spices to the minced meat to taste.

To make the taste of this dish more rich, you can add garlic and chopped herbs.

Cooking tips and tricks

The most popular types of fish for cutlets in the oven are: carp, pike, silver carp, hake, pollock and salmon.

For variety, you can add eggs, bread and potatoes to the minced meat. However, to make the cutlets as tender as possible, you should not add an egg.

If you want fattier cutlets, add lard or minced pork to them.

Bread, as a binding ingredient, can be replaced with oatmeal.

The cutlets will turn out very tasty if you add carrots to them, in addition to the obligatory onions. Carrots will make the dish soft, juicy and improve its digestibility. But if you use onions and carrots in cooking, sauté them first.

It is very important to properly chop the minced meat before cooking; use a coarse grater, this way you will be able to retain the juice.

Before chopping, remove large bones from the fish; small and soft ones are not dangerous, you can leave them. If the fish is very bony, pass it through a meat grinder a couple of times.

Chopped herbs and garlic will make the taste of the dish more rich.

There is no need to bread such cutlets; they need to be sculpted from minced meat with your hands, previously moistened with vegetable oil.

Recipes for fish cutlets in the oven

There are quite a few options for preparing baked fish cutlets, each of which is characterized by a specific set of ingredients.

Baked fish cutlets with onion garnish

How you can bake fish cutlets in the oven and serve them with different side dishes, this video recipe serves as an example. Enjoy watching.

To prepare the cutlets you need to take:

fish fillet – 500 g;
milk – 100 g;
onions – 1 pc.;
white bread - 1 slice;
sour cream – 2 tbsp. l.;
butter;
salt;
egg – 1 pc.;
pepper.

For the garnish you will need:

balsamic vinegar - 1 tbsp. l.;
salt;
red onion – 500 g;
soy sauce – 1 tbsp. l.

Preparation:

Wash the fillet, cut and grind using a meat grinder;
Cut off the crusts from the bread, then soak it in milk;
Peel and coarsely chop the onion;
Pass the bread and onions through a meat grinder;
Add salt, pepper, egg and mix the minced meat thoroughly;
Form small cutlets and place on a baking sheet, greased with oil;
Pour sour cream on top. For color, you can add a little paprika to it;
Bake for approximately 20 minutes. Baking temperature – 200 degrees.

To prepare the side dish, thinly slice the red onion and simmer it with soy sauce and vinegar until soft, add salt to taste.

Ingredients	Quantity
fish fillet –	500 g
dill or parsley -	taste
White bread -	100 g
garlic -	2-3 slices
salt and pepper -	taste
Cooking time: 40 minutes	Calorie content per 100 grams: 100 Kcal

Preparation:

Wash the fillet, dry and grind using a meat grinder;
Soak a piece of bread in water, then squeeze it out and put it in the minced meat;
You can also add chopped herbs, salt and pepper, then stir;
With wet hands, take some minced meat and form small cutlets;
Place the cutlets in a greased pan and place in the oven. The dish takes approximately 20 minutes to prepare. Temperature – 180 degrees;
Serve mashed potatoes or vegetable salad as a side dish. When serving, you can sprinkle with herbs.

Dietary fish cutlets

To prepare these cutlets, you should take:

lean fish fillet (hake, pollock, haddock) – 500 g;
onions – 1 pc.;
oat flakes – 100 g;
fatty fish fillet (trout, salmon, salmon) – 100 g;
salt;
carrots – 1 pc.;
spices;
olive oil – 2 tbsp. l.

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Wash the fish and pass through a meat grinder;
Chop carrots and onions too and add to the minced meat;
Add salt, spices and instant oat flakes. Mix everything thoroughly;
Leave the minced meat for 20 minutes to allow the flakes to swell thoroughly;
Grease a baking sheet and hands with olive oil;
Form the minced meat into cutlets and place them on a baking sheet;
The dish takes 20 minutes to prepare. The oven needs to be preheated to 180 degrees.

They should be served with a vegetable salad or dietary side dish.

Simple and delicious recipes for red fish cutlets with photos

Red fish cutlets can be prepared not only for a festive table, but also served at lunch or dinner. It goes well with any side dish or vegetables.

Recipes for cutlets from Russian cuisine: in dough, with cottage cheese, squid, mushrooms.

From coho salmon

Cooking time : 40 minutes.

coho salmon (fillet) 750g.
semolina 2 tbsp. l.
chicken eggs 2 pcs.
onions 150g.
sunflower oil60ml.
butter 50g.
salt to taste
dill 10g.
breading (wheat) 100g.
ground black pepper 1 pinch

calorie content323kcal
proteins 22.9g.
fats 19.5g.
carbohydrates 14.3g.

Step-by-step preparation:

First, let's prepare the onions. It needs to be finely chopped and lightly fried in a small amount of oil until light golden brown.
Cut the fish fillet and turn it into minced meat using a blender or meat grinder. If it is not fillet, then the fish must first be cleaned, all bones removed and cut into pieces.
Combine the onion with minced fish, add finely chopped dill, eggs and gradually add semolina. Mix everything and leave for a while so that the semolina swells well. Then add salt and pepper.
Form small cutlets, roll in breading and fry in a frying pan (over medium heat) for 5-7 minutes. Fish dishes cook quite quickly, so it is important not to overcook, otherwise the cutlets may dry out.

Tip: If you wish, you can add garlic to the recipe for flavor. Rosemary, coriander and basil also work well with this option.

Recipes for cutlets from Turkish cuisine: lula (lamb, pork, beef), kefte.

This video will help you prepare delicious coho salmon cutlets:

From trout

Some people believe that cutlets made from trout are a waste of product, but contrary to this opinion, trout cutlets turn out juicy and appetizing. Cooking time – 25 minutes.

trout1kg.
oatmeal 2 tbsp. l.
chicken eggs 2 pcs.
vegetable oil 3 tbsp. l.
onion 1 pc.
sesame seeds or ground walnuts 2 tbsp. l.
breadcrumbs 4 tbsp. l.
lemon juice 2 tbsp. l.
garlic2 cloves
thyme1 sprig
fresh herbs (dill or parsley) 1 bunch
seasoning for fish0.5 tsp. l.
ground black pepper to taste
salt to taste

calorie content311kcal
proteins 22.3g.
fats 17.7g.
carbohydrates 15.4g.

How to do:

Wash and clean the fish, remove the bones (including small ones - you can use culinary tweezers).
Cut the fish into small pieces (about 1 by 1 cm). You shouldn’t chop it too much, otherwise the dish will turn out a little dry.
Finely chop or grate the onion. You can also use walnuts in the recipe - they need to be ground in a blender or chopped in a meat grinder.
In a bowl, combine onion, fish, sesame seeds, nuts and oatmeal. Salt, pepper, add fish seasoning and mix everything well into a homogeneous mass.
Pour vegetable oil into the frying pan, but there should not be too much of it: trout is a fatty fish in itself and will release its own fat when frying. You can add garlic and a sprig of thyme to the pan for flavor; As soon as the oil is hot, remove the ingredients and reduce the heat to medium.
Form cutlets from the fish mass, roll in breading and place in a frying pan. Fry for no more than 5 minutes - the trout meat is tender and cooks quickly, so frying until golden brown will be enough. Dry the finished cutlets with paper towels.

Advice! If someone does not like the pronounced smell of a fish dish, you can add lemon juice and finely grated zest to the minced meat.

Watch the video with the recipe for making trout cutlets:

From salmon

Salmon cutlets are not a unique dish, but they can also be varied with a spicy sour sauce. Cooking time – 35 minutes.

salmon (fillet) 300g.
potatoes 3 pcs.
chicken eggs 2 pcs.
flour 2 tbsp. l.
green onion3 feathers
vegetable oil60ml.
ground black pepper 1 pinch
salt to taste

calorie content314kcal
proteins 18.2g.
fats 18.5g.
carbohydrates 19.3g.

Cooking technology:

Cut the peeled potatoes into pieces and boil them until tender (so that when pierced with a knife the potatoes fall apart). Mash with a potato masher until pureed.
Chop finely chopped onion into the puree and beat in the eggs.
Next we cook the fish. If the fish is raw, you need to clean it, cut it and remove all the bones, then grind it in a meat grinder. And canned fish is simply added from a can (you must first drain all the liquid).
Mix all ingredients, salt and pepper to taste.
Form small cutlets from the mixture (if the balls do not form and do not hold well, you can add a little more flour).
Fry in a frying pan in heated vegetable oil (it is better to flatten the cutlets a little, this way they will be better fried and will not be raw inside). Fry on both sides for 5-7 minutes until done.

You will learn how to prepare fantastically delicious salmon cutlets from the video:

Salmon

Cutlets from this fish turn out juicy on their own and the characteristic taste of salmon is not masked by seasonings and spices. Cooking time – 30 minutes.

salmon fillet 500g.
onions 2 pcs.
chicken eggs 2 pcs.
vegetable oil60ml.
1st grade wheat flour 3 tbsp. l.
baking soda0.5 tsp. l.
fresh parsley 0.5 bunch
salt 1 tsp. l.

calorie content 284kcal
proteins 21.6g.
fats 12.7g.
carbohydrates 20.3g.

Cooking steps:

The fish for this recipe must be of high quality. If you buy a carcass, you should wash it well, clean it and cut it, carefully removing the bones. Alternatively, you can take already prepared and cut fillet. But in this case, as with a carcass, care should also be taken to ensure that all bones (even small ones) are removed. To do this, you can use culinary tweezers. Finished slices of cut fish need to be cut into small pieces.
Onions need to be peeled and then chopped in a blender. You can also use a knife to chop the onion finely. Just the smaller the onion, the more tender the cutlets will be.
Combine the chopped fish with the onion mixture, add vegetable oil and mix. Then put the bowl with this mixture in the refrigerator for 2 hours so that the fish marinates. You can, of course, skip this step and cook the cutlets right away, but with the marinated version the cutlets will be juicier and fluffier.
Add eggs, finely chopped herbs, soda and flour to the marinated minced meat. Add salt to everything and mix thoroughly until smooth. The mass should be approximately the same consistency as for pancakes. If the mass is too liquid, the cutlets will spread when frying, and will also turn out to be dry. In this case, you can add flour if necessary.
Heat the frying pan. It is advisable to take a non-stick frying pan; if you don’t have one, you’ll have to grease the bottom of the pan with butter every time so that the cutlets don’t burn and turn out golden brown. Place the salmon mixture in a frying pan with a tablespoon and fry on both sides until an even golden hue and a light crust appear.

Salmon cutlets can also be steamed - this way they will turn out less fatty and more healthy. In this option, the required amount of water is poured into the steamer and the cutlets are laid out on a stand (the surface of the basket should first be greased with butter). Boil (stew) the cutlets for 15-20 minutes (cooking time depends on the size of the salmon cutlets).

Tip: if necessary, flour can be replaced with potato starch. Flour will not add any special taste (just like starch) - it is just a necessary ingredient to make the minced meat a little thicker.

Here's how to cook salmon cutlets:

Tender chopped

Red fish cutlets are always welcome on the table. In addition to its original taste, fish has a number of useful properties and contains many useful substances (omega fatty acids, calcium, phosphorus and iodine are especially valuable). Cooking time – 30 minutes

fillet of any red fish 450g.
chicken eggs 1 pc.
wheat flour 3 tbsp. l.
onion 1 pc.
dill 1 bunch
mayonnaise "Provencal" (or any other) 2 tbsp. l.
black pepper 1 pinch
vegetable oil60ml.
salt to taste

calorie content 322.8 kcal
proteins 19.2g.
fats 22.7g.
carbohydrates 10.6g.

Cooking technology:

Cut the red fish fillet into small cubes or pieces. If you take a whole fish (carcass), then you must first wash it, clean it of fins and bones, and remove the smallest ones with tweezers.
Fry finely chopped onion in a frying pan with a small amount of vegetable oil. There is no need to fry for too long - just a light golden hue is enough.
Add the sautéed onion, mayonnaise, egg, finely chopped herbs, seasonings and flour to the minced fish. Mix everything well. The resulting homogeneous mass should be quite thick. If you don't have flour, you can easily replace it with corn or potato starch. Starch or flour will not add any taste as such, but the cutlets will turn out tender.
Place the resulting mass by the tablespoon into a frying pan with hot vegetable oil. Fry on each side for 5-7 minutes until golden brown.

Tip: these same cutlets can also be cooked in the oven. To do this, preheat the oven to 180 degrees and leave the sheet with the cutlets for 25 minutes. You can sprinkle the finished cutlets with grated cheese (preferably hard cheese) - this will give them an even more piquant taste.

Tips from the chef

To ensure that fish cutlets baked in the oven are tender and tasty, you must adhere to certain recommendations:

Many varieties of fish have dry flesh, which makes the cutlets tough. To make the dish tender, you need to add chopped onion or a piece of butter to the minced meat;
To kill the fishy smell, you can use garlic and aromatic spices;
It is recommended to cook fish cutlets using chilled objects - bowls, knives, etc. You also need to cool the minced meat itself. Thanks to this, it will acquire a more delicate consistency;
To facilitate the process of forming cutlets, hands should be dipped in cool water;
To make the taste of the dish more rich and interesting, you can add thyme, basil, oregano, and coriander to the minced meat.

To make it more interesting, chefs recommend adding various spices and vegetables to the minced meat.

In addition, you can add variety to this dish by serving it with various sauces.

Haddock salad

To prepare haddock salad, we will need, in addition to the haddock itself, potatoes, which in themselves go perfectly in taste with fried haddock. The ratio of components is free, according to your taste. The key to this salad is improvisation, so don't be shy about being creative.

Peel the potatoes, cut them in half, and boil them in salted water until soft. As soon as the potatoes are boiled, drain the water, cut the potatoes into slices and set aside.

Meanwhile, cut the bacon into strips and fry it in a hot frying pan until crispy. Then put butter in a hot frying pan, in which we fry the pieces of fish fillet, after removing the skin from them.

As soon as the haddock is cooked, fry the boiled potato slices in a frying pan until they have the same golden and crispy crust.

Place on flat and wide potatoes, fried pieces of fish and bacon. Place a poached egg that has not yet cooled down on top, and arrange basil, parsley and other herbs around the perimeter of the salad.

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Pollock fish cutlets in the oven

Pollock is in no way inferior to noble varieties of fish. Cutlets made from its meat are tasty and healthy. If you add a little lard or fatty fish meat to the prepared minced meat, the dish will become richer and juicier.

Ingredients for making cutlets:

Carrots - 1 pc.;
egg - 1 pc.;
milk (5%) or cream (10%) - half a glass;
one onion;
salt;
5 tablespoons of thin rolled oats;
1 kg. pollock fillet.
ground ginger;
black pepper.

It is better to cool the minced meat in advance; if desired, you can add herbs or vegetables to it. To make the finished cutlets less caloric, you need to use olive oil, or avoid it altogether by using parchment.

How to choose fish?

When choosing fish, you should pay attention to the following points:

The fish's eyes should always be transparent. If they are cloudy, the fish is not fresh.
The meat has a dense consistency and does not compress when pressed.
The gills have a distinct red color. If they are dull and dark, the fish is not of very high quality.
Fish should not emit unpleasant odors.
If the scales are covered with light mucus and the smell of the ocean is present, the fish is freshly caught.
When buying salted fish, pay attention to the color of the oil - it should be transparent. If it has a yellow or red tint, it contains dyes.

Fish cutlets in the oven: pike recipe

Ingredients for cooking fish cutlets in the oven:

Pike fillet - 1 kg;
onion - 4 pcs.;
2 chicken eggs;
200 grams of fatty fish meat (mackerel or pink salmon);
4 slices of white bread;
three cloves of garlic;
greens (parsley, dill, basil);
salt, pepper, ginger - to taste.
250 ml. cream 15% fat (can be replaced with low-fat sour cream);
milk - half a glass.

Before you start cooking, you need to soak the bread in milk in advance and chop the greens. Grind the fish fillet in a meat grinder with onion and two cloves of garlic. Add eggs, salt and spices, soaked bread, one part of herbs into the mixture (the second will be needed to prepare the cream sauce), mix thoroughly.

If you want to reduce the calorie content of the dish, replace the bread with semolina or oatmeal, and you can completely avoid oil or fat for greasing the baking sheet by using baking paper.

The simplest recipe

If you decide for the first time to learn how to cook fish cutlets in the oven, which you have never made before, you better start with the simplest possible dish. For it you will need:

500 grams of lean fish fillet;
medium sized carrot;
egg;
medium sized onion;
a pinch of salt and pepper.

To prepare these cutlets, you must first peel the vegetables. Then pass the fish fillet and onion through a meat grinder, and grate the carrots on a fine grater. Then we combine these ingredients. Add the egg, salt and pepper to the minced meat, mix everything well and form cutlets. Grease a baking tray with vegetable oil and place the semi-finished product on it. Preheat the oven to 180 0C and bake the cutlets there for 20 minutes.

Fish cutlets in the oven

Fish cutlets in the oven are good because they have no bones. Therefore, they can even be included in the children's menu, reducing the amount of spices and herbs. Low-bone fish is used for minced meat. The minced meat in these cutlets is mixed. It is made from catfish, pike perch and carp fillets. To make the fish cutlets juicy, white stale bread without crusts soaked in milk or water is added to the minced meat. Instead of bread, you can use ground white crackers. To prevent the cutlets from falling apart during baking, the minced meat must be kneaded well. To add additional flavor, onions are added to the cutlet mass. If you don’t want it to be felt, it is crushed in a blender. To give them a crispy crust, they are rolled in ground breadcrumbs. If the cutlets are coated with a thin layer of mayonnaise and baked in this form, they will be soft, with a glossy baked crust.

How to cook fish cutlets in the oven:

Place minced fish in a bowl. If you bought it frozen, defrost it first.

Place ground crackers in a small bowl. Fill with milk. Leave to swell for half an hour. Rusks can be replaced with stale bread by cutting off the crusts. Stir the swollen mass.

Peel the onion and cut into several pieces.

Place in a blender and grind. Add the softened bread and twist everything together again. Spread this mixture over the minced meat.

Add fish seasoning, paprika, parsley, mayonnaise. Put just a little salt, as there is enough of it in the seasoning and mayonnaise.

Mix the minced meat thoroughly.

Place ground or breadcrumbs on a plate.

To prevent the minced meat from sticking to your hands, moisten them with cold water. Form into oblong cutlets. Roll in breadcrumbs.

Line a baking sheet with parchment. Place the cutlets on it. Lubricate the surface with mayonnaise. If you want your baked fish cutlets to have a crispy crust, skip this step.

Place the cutlets in an oven preheated to 200° and bake for 40 minutes.

Prepare a side dish: pasta, mashed potatoes or fluffy rice.

The fish cutlets are ready in the oven. As can be seen in the cross-section, they turned out to be very tender, with a uniform consistency. Serve them with sour cream sauce or ketchup. Decorate with greens.

What can you combine fish cutlets with?

If you don't have a lot of time, you can simply add a couple of slices of apples, tomatoes, citrus fruits, a cabbage leaf or a sprig of parsley to the plate with the cutlets. If you prefer hot side dishes

, use vegetables.
Vegetables can be boiled, stewed or fried. Chop them evenly and place them next to the fish in the oven. For beauty, vegetables can be cut into different shapes (it’s better to bake vegetables in cubes
) and decorate with herbs. If you want roasted vegetables, fry them together with celery and parsley. Of course, a simple vegetable salad would also be appropriate. If you want to diversify the ways of preparing fish cutlets, add gravy to your liking and simmer a little in the oven: you will get tasty and healthy fish cutlets.

Fish cakes are a very important dish in your kitchen if you value great taste and health benefits.

Fish cutlets in the oven

You can prepare a lot of delicious dishes from fish.
Moreover, it refers to those products that are allowed to be eaten during Lent and included in the children's menu. It is part of diets because it is low in fat and calories, but contains many useful substances and microelements. Fish is well absorbed by the body. One of my favorite fish dishes is cutlets. They are fried in a frying pan until crispy, steamed, and baked in the oven. Of course, steamed cutlets are considered the healthiest, because they are cooked with virtually no oil and are not subjected to harmful frying to a dark crust.

Those who cannot (and do not want) to give up fried cutlets are recommended to pay attention to an alternative method of heat treatment - baking in the oven.

Cutlets prepared in this way are juicy on the inside and crispy on the outside. Their taste depends on the spices added to the minced meat.

Various herbs, roots, sauces, as well as carrots, onions, garlic, potatoes, and tomatoes are added to the cutlet mass.

general information

Many people associate red fish with holidays, rich feasts and celebrations - after all, it is considered a delicacy, and not a very cheap one. And rarely is a holiday table complete without juicy red fish.

Types of red fish

Fish from the sturgeon and salmon families are often called red fish. Why did she get this name? There are 2 versions on this matter: it is so called because of the color of the meat and since ancient times the word “red” meant “beautiful”, i.e. a beautiful fish that ends up on our tables exclusively on important holidays.

Red fish are about 15 species of fish. These include:

salmon;
salmon;
trout;
pink salmon;
grayling;
sturgeon;
sterlet;
omul;
stellate sturgeon;
beluga;
chum salmon;
lenok;
brown trout;
whitefish;
Chinook;
thorn;
taimen

Their habitat is mainly the Pacific and Atlantic oceans, as well as freshwater bodies located in the northern hemisphere of our planet.

Fish recipes in Japanese cuisine: tuna rolls, temaki sushi, uramaki, sashimi, nigiri.

Benefits and harms

Red fish is considered very beneficial for the body. Its advantages are as follows:

Omega fatty acids, found in large quantities in fish, reduce cholesterol levels and prevent the risk of cardiovascular diseases.
Due to the increased content of easily digestible protein, fish is a dietary product - it can easily be included in the diet.
Selenium in red fish strengthens the human immune system and slows down the aging process.
Prevents the occurrence of cancer and hypertension.
Thanks to iodine, the body's endocrine system functions better.
Phosphorus and calcium in fish help strengthen bones.
Melatonin normalizes sleep and at the same time strengthens the nervous system.
Magnesium B6 is important for the reproductive system of the female body.

The list is quite impressive, from which we can conclude that red fish has great benefits for the body. The rate of fish intake is from 200 to 500 g per week.

But, like any other product, red fish also has contraindications. Eating red fish is prohibited:

if you are allergic to seafood;
for liver and kidney diseases;
for some diseases of the gastrointestinal tract;
with open form of tuberculosis.

The origin of the fish should also be taken into account: farmed fish will not have the same nutritional value as commercial fish, possibly due to the addition of GMOs and the use of antibiotics.

Healthy puree soups with seafood: fish, shrimp.

Fish cutlets in the oven: subtleties of cooking

Minced meat for cutlets is prepared from any fish. To do this, they gut it, remove the backbone and bones, and remove the skin. Store-bought minced meat can only be used if you are confident in its quality, since it is unknown what unscrupulous manufacturers add to it.
Minced lean fish is filled with oil or lard, which is ground in a meat grinder along with the fish.
The quality of the minced meat depends on how long it was kneaded. To speed up this process, you can use a blender. The minced meat minced in it resembles a dumpling mass, so the cutlets from it turn out tender and soft.
Onion, ground to a puree, makes the minced meat homogeneous, but more liquid. Therefore, it is often cut by hand.
In not very thick minced meat, you can put 1-2 tbsp. spoons of semolina, which will not only absorb excess liquid, but also make the cutlets soft and loose.
Stale bread without crusts or ground crackers soaked in milk or water are added to fish cutlets. They are also pre-filled with milk and kept for several minutes to swell. The norm for adding bread for cutlets in the oven is the same as for the rest: for 1 kg of minced fish, take 250 g of bread and 300 ml of liquid.
You don’t need to add eggs to minced fish cutlets cooked in the oven. The cutlets keep their shape perfectly without them and do not fall apart.
To ensure that the cutlets have a crispy crust, they are breaded. This could be flour, breadcrumbs, ground crackers, corn flakes, bran.
Cook the fish in water or broth for 15-20 minutes. But this time is not enough to bake the cutlets. It will take at least 35 minutes to cook fish cutlets in the oven.

Juicy hake fish cutlets with lard and semolina

All the juices remain inside if the hake cutlets are well breaded in breadcrumbs or flour. Thus, they will be juicy and soft, and there will be a crust on top. Again, they can be brought under the lid until cooked, or simmered a little.

Ingredients:

500 kg. fillet or minced hake
50-70 grams of fresh lard (you can use salted lard)
1 chicken egg
1 onion
2-3 tbsp. spoons of semolina
2 tablespoons vegetable oil for frying
3 tablespoons breadcrumbs or flour for breading
salt and pepper to taste

1. Pass the fillet through a meat grinder along with the onion.

2. Beat an egg into the minced meat, add salt and pepper.

3. Add semolina, mix, leave for 15 minutes so that the cereal “swells” and absorbs excess moisture.

4. We form the products by rolling them in flour or breadcrumbs.

5. Fry in vegetable oil on both sides and simmer by adding a little water.

Fish cutlets in the oven with butter

lean fish fillet – 700 g;
milk – 100 ml;
stale bread without crust – 100 g;
onion – 1 pc.;
egg – 1 pc.;
salt - to taste;
butter – 50 g.

Rinse the fillet and dry off excess moisture. Pass through a meat grinder.
Place bread in a bowl and fill with milk.
Cut the onion into several parts. Place in a blender and grind until pureed.
Combine fish, onion, bread. Add egg and salt. Mix everything by hand or using a blender.
Grease a baking sheet or line it with parchment.
Using hands moistened with cold water, form cutlets and place on a baking sheet.
Melt the butter and pour over the cutlets.
Bake in the oven at 200° for 40 minutes.

Cutlets with butter

If you want to cook delicious fish cutlets in the oven that will melt in your mouth, then you should definitely add butter to them. For this dish we will need the following components:

a kilogram of any lean fish;
half a glass of milk, broth or water;
a couple of loaf slices;
egg;
medium sized onion;
60 grams of butter;
salt and pepper to taste.

First, we gut and clean the fish, remove the bones and wash it thoroughly. Then we pass the fillet and onion through a meat grinder. Place the loaf in liquid (milk, broth or water) until it softens and turns into mush. After this, we connect the prepared components. Add egg and salt and pepper to them. Mix everything well and make cutlets.

Next, melt the butter. Form and place the cutlets on a baking sheet. Pour oil over them and place the baking sheet in a preheated oven (temperature 180 °C) for 30 minutes.

Fish cutlets in the oven with mayonnaise

minced fish – 1 kg;
onion – 1 pc.;
stale bread – 200 g;
mayonnaise – 50 g;
milk – 150 ml;
salt - to taste;
garlic – 3 cloves;
nutmeg - a pinch;
egg – 1 pc.;
black pepper - a pinch;
bread crumbs - 1 tbsp.

Soak the bread in milk.
Grind the onion in a blender along with the bread.
Combine the resulting mass with minced meat.
Add the egg, garlic, pepper, nutmeg, salt and mayonnaise.
Knead the minced meat thoroughly.
With wet hands, form patties. Roll them in breadcrumbs and place on a baking sheet lined with parchment.
Bake fish cutlets in an oven heated to 200° for 40 minutes.

Fried haddock

To prepare fried haddock, we take one kilogram of haddock itself, for breading, sifted wheat flour or breadcrumbs themselves, vegetable oil, salt, pepper, Chinese cabbage or lettuce leaves and lemon.

Let's start preparing the fried haddock. Let's thoroughly clean and gut our fish, wash it and dry it. Then cut into portions, sprinkle with salt and pepper, and then boldly dip in sifted flour or breadcrumbs. Heat a frying pan with vegetable oil at medium temperature. Place the prepared haddock on a preheated frying pan and fry on both sides until golden. You can cover the pan with a lid or not, it doesn’t matter. As soon as the fish is fried, place it on a prepared plate covered with cabbage or lettuce leaves. Place slices of lemon on top of the fish. This fish is best served hot, with potatoes on the side.

Fish cutlets in the oven with carrots

minced fish – 700 g;
onion – 1 pc.;
medium carrot – 2 pcs.;
pork lard – 100 g;
garlic – 2 cloves;
dry dill – 1 tsp;
egg – 1 pc.;
salt - to taste;
stale bread - 2 slices;
milk – 150 ml.

Cut the onion into several pieces and grind in a blender along with pieces of lard.
Grate the carrots on a fine grater. Pass the garlic through a garlic press.
Soak the bread in milk and leave for a few minutes until it becomes soft.
Place minced fish in a bowl, add onions, carrots, bread. Break the egg. Add mayonnaise, salt, pepper.
Mix the fish mixture thoroughly until smooth.
With wet hands, take portions of minced meat and form them into cutlets. Place them on a baking sheet with parchment paper.
Preheat the oven to 200°. Place the cutlets in the oven and bake for 35-40 minutes.

Fish cutlets in the oven with green onions and soy sauce

fish fillet – 1 kg;
onion – 1 pc.;
green onion - a few feathers;
small carrot – 1 pc.;
soy sauce – 50 g;
salt - to taste.

Cut the fish fillet into pieces and pass through a meat grinder.
Grind the onion and carrots in a blender.
Place the minced meat and vegetable mass in a bowl, add soy sauce and salt. Please note that soy sauce is quite salty, so add salt very carefully. Knead everything well. Add chopped green onions. Stir again.
Wet your hands in cold water and form into oblong cutlets. Place them on a baking sheet covered with parchment.
Place in the oven preheated to 200° and bake for 40 minutes.

Fish cutlets in the oven with tomato

minced fish – 700 g;
egg – 1 pc.;
onion – 1 pc.;
tomato paste – 2 tbsp. l.;
spices (coriander, basil, pepper, dill) - to taste;
salt - to taste;
sugar - a pinch;
breadcrumbs - 0.5 tbsp.

Place chopped onion in a blender bowl and chop.
Combine it with minced meat. Break the egg, add tomato paste and prepared spices. Mix well.
With wet hands, form cutlets. Roll them in breadcrumbs and place on a parchment-lined baking sheet.
Bake in the oven at 200° for 35-40 minutes.