How to cook burbot in the oven - cooking recipes

Burbot is the only relative of cod that lives in cold fresh water. It is found in all rivers flowing into the Arctic Ocean. Burbot has dense white meat, and only the spinal bone.

This fish was prized by chefs in the Middle Ages. Soups and fillings for pies were prepared from burbot meat. Burbot contains many vitamins and minerals that are beneficial for humans.

Burbot is prepared simply in the oven, but is not inferior in taste to noble varieties of fish. This dish can be prepared as a main dish for a holiday or served for dinner with the family. Preparation will not take much time, and the result will exceed your expectations.

In foil

Another way to get tender and crispy fish is to bake it in foil.

We will need:

• burbot - 500 g;
• onion - 70 g;
• tomato - 3 medium fruits;
• sweet pepper - 2 pcs.;
• parsley - a bunch;
• lemon - 1 pc.;
• salt, pepper, favorite seasonings - to taste;
• vegetable oil - 50 ml.

Experienced housewives advise baking burbot in a foil (sleeve) using any ingredients.

How to cook:

1. We wash the vegetables and chop them into medium cubes.
2. Rinse the parsley, dry it, and finely chop it.
3. Transfer the prepared ingredients into a separate container, add salt and pepper, squeeze out lemon juice, and mix thoroughly.
4. Spread the foil in a couple of layers on a baking sheet or pan.
5. Place burbot and other components on top.
6. We tie the foil tightly and send the fish to the oven, heated to 180 degrees.
7. After half an hour, he takes out the finished food.

Instead of foil, you can use a baking sleeve.

List of required ingredients

To prepare burbot baked in the oven, it is recommended to use fresh fish. However, if you get a frozen burbot steak in a store, then it is recommended to defrost the fish only at room temperature. No microwave. You can put a piece of fish on a plate and put it in the refrigerator for an hour or two. Defrosting should take place under natural conditions. As for the accompanying ingredients, it is recommended to take more fresh vegetables for taste and aroma.

Standard set of products:

• 1.8 kg of fish;
• new potatoes;
• carrot;
• sweet bell pepper;
• half a lemon;
• 4 tomatoes;
• onion;
• 3 cloves of garlic;
• a pinch of salt;
• fresh herbs;
• eggplant;
• ground pepper;
• young zucchini.

If for a dish such as burbot baked in the oven in foil, a whole fish carcass was chosen, then you will have to spend a little time processing it. It will be easier for those housewives who immediately bought a ready-made steak. But if you get a whole fish, there is no need to be afraid; preliminary preparation of the product will not take much time.

The washed and gutted carcass should be poured with lemon juice and left for a couple of minutes. Burbot baked in the oven can be cooked whole or in portions. In any case, you need to make several cuts on top. Then the fish is rubbed with spices and salt. Thanks to the longitudinal stripes you just made with a knife, the seasoning will penetrate into the fish faster.

With onions and carrots and garlic

Properly cooked fish, covered with a golden brown crust and a bed of vegetables, will become a real delicacy and a decoration for the holiday table.

We will need:

• burbot - 500 g;
• onion - 70 g;
• carrots - a couple of medium-sized root vegetables;
• potatoes - 3 tubers;
• garlic - a couple of cloves;
• olive oil - 50 ml;
• spices, salt, black pepper - to taste.

How to cook:

1. Chop the vegetables: onion into half rings, chop the carrots on a medium grater.
2. Place the ingredients in a frying pan and sauté lightly.
3. Peel the potatoes, wash them, cut them into slices.
4. Grind the burbot into portions. Salt, pepper, sprinkle with spices, carefully roll in flour.
5. Transfer the fish to a frying pan with heated olive oil and fry on each side until golden brown.
6. We transfer the ingredients onto a baking sheet, thus: the first layer is potatoes, sprinkled with garlic passed through a press, the second layer is sautéed vegetables. Spray the top row a little with water.
7. Place the container in an oven preheated to 180°C for 30-35 minutes.

The fish will sparkle with bright colors if, after baking, you decorate it with sprigs of fresh herbs and lemon slices.

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Burbot liver stewed with vegetables

How else to cook burbot liver? The liver will turn out delicious if you simply fry it breaded with fresh vegetables. Here you can experiment. You can prepare burbot liver in almost the same way as any other. You can add different spices and even stew it with potatoes. Great dinner and great snack!

Cut the onion into half rings and grate the carrots, fry a little in sunflower oil. Then add pieces of liver, previously salted and rolled in flour. Continue simmering for a few more minutes, and at the very end add a handful of chopped herbs. A couple more minutes under the lid and the dish is ready.

In milk with ghee

A fairly ancient version of baking fish, which will also appeal to modern gourmets.

Products used:

• fish (fillet) - 500 g;
• milk - 500 ml;
• chicken egg - 4 pcs.;
• ghee - a couple of tablespoons;
• premium wheat flour - 50 g;
• hard cheese - 100 g;
• sunflower oil - 1 tbsp;
• breadcrumbs for deboning - 1 tbsp;
• spices - to taste.

To bake fish, you can use milk of any fat content.

Technology:

1. We wash the burbot, dry it, and chop it into portions. Then add salt, sprinkle with your favorite spices, and roll in flour.
2. Transfer the fish to a heated frying pan and fry until half cooked.
3. We send the pieces to the saucepan, where they will wait for the remaining components.
4. Break the eggs into a container and mix with cooled milk.
5. Pour the resulting mixture into a saucepan.
6. Place the container in the oven.
7. Bake for 20 minutes at 170 degrees.

A few minutes before serving, sprinkle the burbot with cheese grated on a medium grater. It can also be additionally decorated beautifully. A photo of the finished fish will tell you how to do this better.

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Preparation

Since we are preparing burbot baked in the oven, we should prepare a convenient form in advance. Cut a large square piece of foil. Cover the bottom of the pan with it so that the edges of the foil hang outside. We will use them to cover the fish in the future. Let's play it safe and grease the foil with oil to prevent the fish from sticking.

Place half of the vegetables on the bottom of the pan. Then we place the fish on this vegetable bed. We remove the onions and tomatoes that were in the lemon juice from the marinade and transfer them to the belly of the burbot. Place the remaining vegetables on top of the fish. You can place lemon quarters into the cuts. Cover the resulting structure with foil.

Place the baking dish in the oven for 25-35 minutes. To get a golden brown crust on the fish, five minutes before the end of the cooking time, remove the pan, open the foil and place the burbot back in the oven.

The dish is served with a salad of fresh vegetables (bell peppers, cucumbers, tomatoes, lemon juice, olive oil). It is also recommended to serve a lot of fresh herbs with the fish. It could be fragrant parsley, spicy dill or basil.

If desired, you can sprinkle cheese on the fish and let it sit in the oven for a couple more minutes so that the product melts and imparts its creamy taste to the burbot. It is better to use hard varieties of cheese that melt well and quickly (Russian, Gouda, Poshekhonsky, Kostroma, etc.).

In sour cream and garlic sauce

A simple but very tasty option for baking burbot, which does not require a large number of different ingredients. The fish turns out bright, aromatic, and can outshine any meat treat.

We will need:

• burbot - 500 g;
• sour cream of any fat content - 250 ml;
• garlic - a couple of cloves;
• spices, salt - to taste.

Stages:

1. Chop the cleaned and washed fish into portions, sprinkle with spices, and place in one layer in a baking dish or baking sheet.
2. Mix sour cream with salt, pour the resulting burbot mixture.
3. Pass the garlic through a press and add to the rest of the ingredients.
4. Preheat the oven to 180 degrees, place a baking sheet and leave for half an hour.

You can use sour cream of any fat content, but the best option is 25%.

Vegetables

As we said earlier, recipes for oven-baked burbot can be varied. The number of products, as well as their variety, is varied by the housewife herself. We offer an option with a lot of different vegetables. However, you can limit yourself, for example, to only potatoes and onions or potatoes and tomatoes.

Young zucchini and eggplant must be washed well and chopped into large cubes. Sprinkle them with salt and leave for 10 minutes. Then drain off the excess liquid. Now the vegetables will not taste bitter.

Cut the carrots into thin long strips. Peel and crush the garlic using a crusher. Cut the sweet bell pepper in half, remove the seeds and stem, and then cut into thin long sticks.

With tomatoes

A great idea is to add fresh tomatoes and aromatic herbs to the burbot. The treat will turn out not only juicy, but also bright.

We will need:

• burbot - 0.5 kg;
• onion - a couple of pieces;
• tomatoes - 3 medium fruits;
• greens (any) - a bunch;
• sunflower (or olive) oil - 2 tbsp;
• seasonings, black pepper, salt - to taste.

As in other cases, baking a whole burbot does not take more than half an hour.

Stages:

1. Salt the fish and rub with spices.
2. Pour vegetable fat over the fillet, mold or baking sheet.
3. Wash and peel the vegetables. Then we chop them: onions - into thin half rings, tomatoes - into cubes, half of the greens - finely chopped.
4. Place the vegetables on top of the main component and sprinkle the rest of the herbs on top.
5. Place the dish in the oven, preheated to 180°C, and leave to simmer for 30 minutes.

If desired, the vegetables can be used whole. In this case, they need to stuff the carcass.

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Stuffed burbot

Whole fish stuffed and baked in the oven or boiled looks impressive. There are a wide variety of fillings - these are:

• greens with mushrooms and nuts;
• prunes with cheese;
• fried onions and carrots;
• every possible combination of vegetables;
• boiled rice with mushrooms and herbs;
• buckwheat with carrots and onions;
• minced fish with boiled eggs;
• egg with rice or grated cheese;
• squid with onions.

Some fruits are also used - lemon, orange and even pear. Home cooks often invent their own exclusive fillings.

For one of these recipes you will need:

• 2-3 small burbot;
• 200 g spinach;
• 200 g soft cheese (feta, feta cheese);
• 1 bunch of green onions;
• juice of 1 lemon;
• 1 egg;
• spices.

First, the cleaned fish must be cut lengthwise from the belly side almost to the skin to remove the backbone and all bones. Then rub in the spices and sprinkle with lemon juice. Finely chop the onion and spinach and fry in a small amount of vegetable oil until soft, add chopped cheese and remove from heat. After 2 minutes, beat the egg into the filling, add spices as desired, and mix.

Then fill the burbot with this mixture, tie it with thread, put it in a mold or deep baking sheet, pour in a little water, cover the top with foil and cook in an oven heated to 220 degrees for 25-30 minutes. This type of burbot is practically steamed and is dietary. If you put it in a greased form, do not pour water or cover it on top, then the baking time will increase to 40 minutes at a temperature of 190 degrees. To obtain a beautiful color, 7-8 minutes before the end of the specified time, the carcasses should be greased with butter or mayonnaise. Serve with lemon slices and sprigs of herbs.

With bell pepper

There are many options for preparing burbot with vegetables. This one is one of the most delicious, simple and quick.

Products used:

• burbot - 0.5 kg;
• bell pepper - 2 medium fruits;
• carrots - a couple of root vegetables;
• onion - 2 medium pieces;
• sour cream - 100 ml;
• sunflower oil - 50 ml;
• hard cheese - 100 g;
• salt, pepper, seasonings - to taste.

To make the fish not only tasty, but also beautiful, you can take peppers of early colors.

Technology:

1. We clean the vegetables, wash them and chop them randomly.
2. In a separate container, combine grated cheese and sour cream. Then add vegetables to the container and mix all the ingredients again.
3. Grease a baking sheet or mold, lay out the fish, previously coated with sour cream and vegetable mixture.
4. Bake for 35-40 minutes in an oven preheated to 180 degrees.

Cooking burbot in the oven is tasty, quick and healthy

Burbot baked in the oven has ideal taste characteristics: it is soft and juicy, the fish contains nutrients, and there are also microelements beneficial for human health.

Its meat is tender, and there are practically no bones in this type of fish. Proper cooking of burbot in the oven will definitely be appreciated by guests and household members, and children will be no exception.

How to fry burbot in a frying pan

The fastest and easiest way to enjoy delicious fish is to fry it in a pan.

Ingredients:

• Burbot - carcass.
• Flour.
• Salt, vegetable oil.

How to fry fish:

1. Wash the carcass, remove the entrails, tail, and head. Share the steaks. Add some salt.
2. Pour oil into a frying pan and heat it thoroughly.
3. Roll in flour. Place in a frying pan. Fry on both sides for a golden brown crust. For the first couple of minutes, turn the heat up to full power, then reduce it.
4. When you turn the pieces over, reduce the heat to low and fry for 2-4 minutes. Then, if the burbot pieces are large, cover the frying pan with a lid. Fry until done (white juice will begin to release, not pink).
5. Don't go far from the stove; the fish cooks very quickly, especially on the second side. Adjust the fire power as needed.

How to salt burbot caviar

If you are one of the lucky ones and there is caviar in the burbot carcass, salt it at home.

We take:

• Burbot caviar – 1 kg.
• Salt – 120 gr.
• Pepper – 3 peas.
• Water – 2 glasses.

How to cook:

1. Remove the caviar from the oysters and place it in a glass container.
2. Boil the water. Dilute salt in water and wait until the crystals are completely dissolved. Add pepper.
3. Cool the brine to 60 o C. Pour into the caviar.
4. Place in a cool place for 3 days. Store salted caviar in the refrigerator.