Red fish in foil in the oven - a delicacy! Recipes for red fish in foil in the oven with potatoes, tomatoes, capers and olives

Red fish in foil in the oven - a delicacy! Recipes for red fish in foil in the oven with potatoes, tomatoes, capers and olives

Red fish is a delicacy, but this does not mean that it is not available to everyone.

There are many varieties of such fish. The most accessible and popular: pink salmon, salmon, chum salmon, salmon and trout.

Red fish is healthy and very tasty. In addition, it is quite fat. But this is the rare case when fat only benefits. It contains large amounts of omega acids that are beneficial to the human body.

Even a beginning hostess can cook red fish in foil in the oven. Such a dish is almost impossible to spoil. The fish is very tender and tasty due to the fact that it is cooked practically in its own juice.

Red fish in foil in the oven - the basic principles of cooking

The fish is scaled, the tail, fins and head removed. Gutted and washed. Prepared red fish can be baked in one piece, and can be cut into steaks or cut into fillets.

Season the fish with herbs, salt and leave to marinate for a while. Then red fish spread on a sheet of foil, add the rest of the ingredients, according to the recipe, and wrap. They are sent to the oven, preheated to 200C, and baked for about an hour. Cooking time depends on the thickness of the pieces.

Recipe 1. Red fish in foil in the oven


one and a half kg of trout;

half a bunch of dill and parsley;


five leaves of lettuce;

coarse salt, a mixture of spices and pepper.

Method of preparation

1. For this recipe, it is better to use a whole fish carcass. Wash your trout, scale and remove fins, tail and head. Gut the insides. Rinse and wet again with napkins. Put the carcass on the board, sprinkle it plentifully with salt and spices, not forgetting the inside. 2. Wash the lemon and cut it into thin slices.

3. Make deep diagonal cuts across the carcass. Insert lemon slices into them. In the abdomen just put sliced ​​lemon.

4. Take a sheet of foil and lay it on the table so that the shiny side is facing you. Put the trout carcass on it and wrap.

5. Put the prepared fish on a baking sheet and place it in a preheated oven. Bake at 200 degrees for about an hour. Put the finished fish on a serving dish made of lettuce. Around the trout spread out the twigs of greenery.

Recipe 2. Red fish in foil in the oven with onions


keta - four portion pieces;

vegetable oil;


fresh dill;

salted tomatoes - two pcs .;

half a lemon;

ground paprika and white pepper;

wine vinegar - 30 ml;

salt coarse and a pinch of granulated sugar.

Method of preparation

1. Wash the lemon and cut into half thin slices. Peel the onion, cut it with a thin pen, put it in a deep cup and pour over the vinegar.

2. Salted tomatoes cut in half, not cutting to the end. Expand, halves are also divided in half, not fully cutting. It should make such a tomato "accordion".

3. Cover the form with foil, brush it with oil and place two circles of lemon on the bottom. Put fish on them, previously cleaned and washed. Sprinkle with ground paprika, sugar and salt.

4. Slightly squeeze the onion and lay it around the fish. Lay the remaining lemon circles on top of the onion. Put the tomatoes on the fish steaks and press lightly.

5. Cover with a sheet of foil and wrap the edges. Put the form in the oven and bake for half an hour at 180C. After the allotted time, remove the top layer of foil and bake for another ten minutes. Serve fish with any side dish.

Recipe 3. Red fish in foil in the oven with potatoes


300 g of red fish (salmon, trout or salmon); ground pepper;

four potatoes;

coarse salt;


spices for fish;

80 g sour cream;

50 ml of lemon juice;

60 ml of vegetable oil.

Method of preparation

1. We clean scales from fish, remove tail, head and fins. Gut it and cut portions of steaks. Wash sliced ​​fish, dry them with disposable towels and lay them on the board. Salt, pepper and spice each steak. Sprinkle with lemon juice and leave to marinate for 20 minutes.

2. Onions clean, wash and chop thin rings.

3. Wash the potatoes and boil in uniforms to softness. We take it out, cool it and remove the skin. Cut into circles, centimeter thick.

4. Turn on the oven. Cover the baking sheet with a sheet of foil and grease it with sour cream. We spread onion rings on the bottom. Put the sliced ​​potatoes on top. Slightly salt. Put the fish on top of the potatoes. Sprinkle with vegetable oil.

5. Wrap the fish with potatoes in foil. Baking set on the middle shelf of the oven. Bake about forty minutes at 180 ° C. Unfold the foil. Sprinkle the fish with chopped greens and serve as an independent dish.

Recipe 4. Red fish in foil in the oven with champignons


two salmon steaks;

100 g of champignons;

4 tbsp. spoons of sour cream;

dill, basil and parsley.

Method of preparation

1. Defrost the salmon steaks and rinse under the tap. Drain the fish with disposable towels.

2. Put sour cream in a cup and season it with salt and spices. Mix.

3. Cover the form with foil, put salmon steaks on it. Smear each piece with sour cream, seasoned with spices.

4. Rinse greens, dry and finely chop. Chopped greens sprinkled with steaks of fish.

5. Clean the champignons, wash and dry them on a napkin. Crumble them with thin slices. Put the mushrooms on top of the fish.

6. Finely grate cheese. Sprinkle the fish with plenty of chips. Wrap the salmon in foil and put in the oven for forty minutes.

Recipe 5. Red fish in foil in the oven “Mediterano”


two salmon steaks;

two dried tomatoes;

rosemary branch;

tomato paste - 10 g;

three sprigs of thyme;

ground white pepper;

two sprigs of basil;

four cherry tomatoes;

four sprigs of parsley;

clove of garlic;

eight olives;

half white onion;

olive oil - 50 ml;

half a lemon;

A slice of hot chili pepper.

Method of preparation

1. Herbs are sorted, rinsed and dried. Remove parsley leaves, thyme and basil from the twigs. With rosemary we cut off needles. Large leaves are crushed and put everything in a deep cup.

2. Peel the garlic and onions, wash and finely chop them up. We shift in a cup with greens.

3. Scald lemon with boiling water and cut it into thin slices.

4. Wash the salmon steaks and check for the presence of small bones. If any, remove them with tweezers. Dip with paper napkins.

5. Finely crumbled chilli and dried tomatoes. Add them to the green. Pour olive oil into a mixture of herbs, onion and garlic and mix well.

6. Cut off two large sheets of foil and fold them in half. In the center lay out a few circles of lemon, pour it with a teaspoon of dressing. Spread salmon steak skin down. Lubricate the fish with tomato paste and sprinkle with white pepper.

7. We get olives from the jar. My cherry tomatoes and wipe with a napkin. Cut the products into circles. Spread a little dressing on top of the fish. Put two slices of lemon and sliced ​​cherry tomatoes and olives.

8. Pack the fish tightly in foil, making a small hole on top. We shift the package to the baking sheet and place it in the oven preheated to 200C. Bake fish for about half an hour. We take out the finished salmon and do not open another ten minutes. Serve fish right in the foil, making it a kind of plate.

Recipe 6. Red fish in foil in the oven, marinated in red wine


five pieces of red fish; salt coarse;

large onion;

bunch of dill;

two tomatoes;

ground black pepper;

a glass of red wine;


olive oil - 100 ml.

Method of preparation

1. Pour the wine into the cup, mix it with the juice of one lemon and olive oil. Add ground pepper and salt. Rinse greens, obsushivaem and finely crumbled. Put in marinade. Mix everything well.

2. Salmon defrost, remove small bones, rinse and lightly dry with disposable towels. We shift the fish in a deep dish and pour the marinade. Leave to pickle for half an hour.

3. Peeled onions and tomatoes wash. Cut onion into half rings. Fresh tomatoes cut rings.

4. Cover the baking sheet with foil, put the tomato mugs on the bottom. Put the shredded onions on top of the tomatoes. We salt. Spread pickled fish on top. Sprinkle with lemon juice. Top it with a sheet of foil and put in an oven preheated to 150C. Bake the fish for about 20 minutes. Serve with a potato or rice side dish.

Recipe 7. Red fish in foil in the oven “Beautiful”


Half a kilo of red fish;

soy sauce - 60 ml;

coarse salt;

vegetable oil - 80 ml;

ground white pepper;

honey - 10 g;

20 g thyme.

Method of preparation

1. In a deep bowl, mix the soy sauce with the butter and honey. Season with salt, thyme, white pepper.

2. Peel the fish, separate the head, tail, fins and head. Separate the fillet from the ridge. Rinse and slightly damp napkins. Dip each piece of fillet in the marinade and put it in a deep plate, skin up. Pour all the marinade and refrigerate for two hours.

3. Put the marinated pieces of fish on a baking sheet covered with foil with the pelt down. Pour marinade on top and cover with a second sheet of foil. Wrap the edges and place in a heated oven for about 20 minutes. Serve with fresh vegetable salad.

Recipe 8. Red fish in foil in the oven with capers and olives


200 g of chilled salmon;

salt coarse;

red onion;

ground pepper;

white wine vinegar - 50 ml;

eight pickled capers;

half a fresh tomato;

seven seedless green olives.

Method of preparation

1. The red onion is cleaned, washed and shredded with thin rings or half rings. We shift the onion in a deep bowl and pour vinegar. Marinate it for about ten minutes.

2. Wash the fish fillet and dip it with napkins. Cut each piece in half and remove the small bones. Salt and pepper fish.

3. Spread the fish skin side down on the pan covered with foil. Fresh tomato cut into half rings. Spread tomato slices over the fish. Squeeze the onions and lay them on tomatoes. Put the olives and capers on the onions.

4. Wrap the fish in foil, forming a seam on top. Send the fish to the oven for 20 minutes. We bake at a temperature of 200C. We take out the finished fish from the oven, cool slightly and uncover the foil. Shift the fish on a serving plate with a spatula.

Red fish in foil in the oven - tips and tricks from the chef

  • If you use frozen fish, thaw it in lightly salted water. So, you save the structure of the muscle tissue of the fish.
  • In order for the fish to turn out fragrant and juicy, it must be seasoned with aromatic herbs, salt and leave for at least half an hour.
  • Cut the red fish at a 45-degree angle so that it does not fall apart when baking.
  • Marinade for red fish is better to cook on the basis of white wine or soy sauce.
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