Baked fish is delicious and very useful!

Fish, cooked in any way, is a delicious diet dish, besides, extremely useful. Marine fish, living in natural conditions, meets high standards of quality. It is rich in proteins, contains in its composition useful and extremely important for human health fatty acids and vitamins A, D, B12. Well absorbed by the body and exceptionally nutritious, seafood is one of the foundations of a balanced, proper human nutrition. Dietitians recommend to introduce fish dishes as often as possible into their diet.

Fish, as you know, cook, stew, bake. But even our ancestors knew very well that when baked in food, there are many more useful substances than, for example, when roasting. Baked fish is an excellent source of phosphorus, protein and iodine, and, in addition, is excellent for many diets.

At home, the fish are baked only in foil, previously smeared with vegetable oil. Before baking, it must be gutted, cleaned of scales, gills are removed and washed thoroughly. Next, on all sides (and inside) it is rubbed with salt, sprinkled with pepper, and then inside the carcass they put the onions cut into rings. In the fish, you can put other vegetables, to whom you like. In order for the fish to be evenly baked, you can slightly cut the sides.

In a wrapped form, she is put on a baking sheet and put in an oven. After about 10 minutes (and for large fish 25-30 minutes) it is turned over and baked on the other side. Readiness is checked by a match or by a beam: if the match enters gently - the dish is ready. Ready-baked fish Is obtained in its own juice and at the same time preserves all the most valuable.

For cooking fish in nature, after all the basic procedures for evisceration (scales are not removed in this case, it remains in clay together with the skin) and dressing with vegetables, it is coated with clay, previously mashed with water until viscous. The fire at this time should burn to the state of burning coals, where the fish covered with clay is laid. Clay will not allow the fish to burn, but in total time for its preparation it will take 20-30 minutes.

The most tasty baked fish is obtained from carp, bream, cupid, carp. You can bake pike, perch or pike perch, but they should be reserved for a shish kebab.

Well, now, a couple of recipes for baking fish.

Fish baked in salt

Products:

1 piece of large fish, whole (for example, pike perch, trout, dorado or sea bass)

Coarse sea salt

2 egg whites

Lemon peel

On a bunch of dill and parsley

Cooking method:

Fish to wash, gut, remove gills (from scales can not be cleaned) and dry with napkins. Place the greens in the abdomen of the fish (entirely). Combine in a bowl salt with whipped whites and lemon rind. Let stand the resulting paste-like mass. Cover the pan with foil, lay out a portion of the salt mass and distribute it to the size of the fish. Lay the fish on the "feather" from the salt and cover with the remaining mass. Bake for 25-40 minutes (depending on the size of the fish) in the oven, heated to 200oC. Salt creates a hard shell, which is able to retain the juice, taste and aroma of fish. Before serving, carefully salve and remove salt with scales. In this way the baked fish turns out delicious, tender and moderately salted.

Fish baked in sour cream

Ingredients:

500 gr of fish fillet

6 pcs of potatoes

200-250 gr of sour cream

1 tbsp. A spoonful of butter

Dill and parsley

1 tsp curry and 3% vinegar

Salt, coriander, ground black pepper.

Preparation:

Wash the fillet in cold water, cut into small portions, sprinkle with salt, curry, coriander and black pepper, sprinkle with vinegar. Peel potatoes, cut each into 4 parts, salt.

Finely chopped parsley and dill mixed with sour cream, pour the prepared fish sauce and put in a cool place for 40-45 minutes.

Marinated fish and potatoes should be placed in a preheated oven for 200C, for about half an hour.

Ready to serve the dish, sprinkled with chopped herbs. Decorate, if desired, with slices of radishes and cucumbers.