Fish with mayonnaise - five ways to prepare it. Discussion on LiveInternet

Prepared by: TomaB

11/13/2014 Cooking time: 40 min

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Fish with mayonnaise in the oven is a very simple but tasty casserole with a delicious cheese crust. It’s very simple to prepare, quite quick, but it will perfectly fill you up and leave you feeling light.

Recipe for fish stewed in mayonnaise

When I was a student, one of my classmates shared a recipe for “quick chops.” The essence of it was to cut and beat the pork, marinate it overnight in mayonnaise, and quickly fry it the next morning. Strictly speaking, this is the principle of cooking kebabs. Fried pork in mayonnaise turns out very tasty. Time after time, while preparing this dish, I thought that it would be nice to cook fish in a similar way. No sooner said than done.

Moreover, a couple of hours are enough to marinate fish, and stewing takes a maximum of half an hour. The result of simple cooking is a fish dish of exquisite taste.

Today, while cooking fish in mayonnaise, I took: - 700 gr. notothenia fish (by the way, I recently cooked it in nut batter); - 2 small onions; - a couple of pinches of salt; - 3 tbsp. vegetable oil; - 0.5 tsp. seasonings for fish; - 1/3 lemon; - 150 grams of mayonnaise.

Having cleaned and washed the notothenia, I cut each fish in half along the ridge. This method of cutting any fish is a priority for me because when cutting into pieces crosswise, the bones are crushed. And the fish is fried and stewed more evenly, it never remains raw in the middle, near the ridge. I marinate it in a deep bowl. I salt the chopped fish just a little, add seasoning, and squeeze the juice from the lemon.

I peel the onions and cut them into quarters of rings. Usually, due to the short time of stewing, the onion softens slightly, so I don’t recommend cutting it coarsely or into rings. I pour in vegetable oil, which even makes the meat for barbecue softer and prevents the fish from burning at the bottom of the pan.

After mixing the contents of the bowl, I see if there is enough mayonnaise. The fish should not “swim” in it, but it is also unacceptable for it to remain dry. I leave the notothenia to marinate for an hour or two. You can simmer immediately, or you can leave it overnight, but only by placing it in the refrigerator.

I transfer the marinated fish into a thick-walled cauldron. I put it on low heat.

After a few minutes, a slight bubbling begins in the cauldron, from this moment until the product is ready, about 20 minutes pass. During this time, I mix the contents of the cauldron only once and very carefully. The softened fish quickly breaks.

I also carefully try to transfer it to the herring box, but it, being naughty, falls apart and loses its presentable appearance a little. The main thing is that the fish retains its amazing taste. I pour the marinade over the top.

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Useful tips and tricks

The following recommendations will help you get tasty, healthy chum salmon and spend a minimum of time on cooking:

It is better to bake the fish whole - this way it will remain juicy.
When using fish carcasses, carefully remove the entrails and rinse thoroughly.
To remove the scales well, the fish must be dipped in boiling water. After this, it is placed in warm water with vinegar.
Before cleaning the fish, you should dip your fingers in salt - this will prevent the fish from slipping in your hands.
Frozen fish must be completely defrosted before cooking by removing it from the freezer to the refrigerator. This will preserve the maximum amount of nutrients in the fish.
Pre-marinating the fish for at least 30 minutes will help improve the taste of the final dish.
Foil will protect the fish from drying out during cooking. Additionally, baking in it with spices will allow the fish to soak in them as much as possible and protect the dish from burning.
You can make small cuts in the fillet and insert orange or lemon slices into them - this way the fish will be saturated with their juice and become juicy.
For baking, you need to use a suitable sized pan. If it is too large, the liquid formed during the cooking process will quickly evaporate from it and the fish will turn out dry and lean to taste.

It is recommended to use fresh or chilled fish for baking. When choosing it, you need to look at the fish's eyes - they should be transparent. There should be no damage on the surface of the carcass, no scales, bruises, or a large amount of mucus - this may indicate that the product is not fresh. If you press on fresh fish, the resulting dent will quickly disappear. Also, do not forget about the smell - it should be fresh.

The flesh of high-quality fish is elastic, bright pink in color, without peeling or tearing; white veins should be visible in its cut. It is recommended to cook fish immediately after purchase, since it is a perishable product. You should not keep it in the refrigerator for more than 8 hours.

Baking in the oven with mayonnaise makes chum salmon juicy and more nutritious, and adding various products makes it possible to diversify your daily diet. It is important to use high-quality products for cooking and follow these tips.

Stewed fish with mayonnaise

Stewed fish with mayonnaise also turns out very tasty. If you bought fish with dry meat (pike, for example) on occasion, then it is best to stew it with mayonnaise and vegetables. Then the fish will turn out juicy. You can stew both fillets and small pieces with bones.

Ingredients:

Half a kilo of fish fillet;
Onion head;
Partial glass of mayonnaise;
Juice of one lemon;
Salt, ground black pepper and other spices.

Preparation:

Cut the fish fillet into small pieces. However, the pieces of fish should not be very small, otherwise the fish will fall apart. So, salt and pepper the chopped fish, season with spices and lemon juice and remove the refrigerator for at least half an hour. After the specified time, place the fish in a cold, oiled frying pan, cover it with onion cut into half rings and pour plenty of mayonnaise. Place the frying pan on low heat and simmer the fish for about thirty to forty minutes. Fish stewed with mayonnaise is especially tasty when served cold.

Cooking process

I cooked silver carp steaks; if you have a whole fish, then after cleaning it from the insides, scales, cutting off the head and fins, you need to cut it into portioned pieces. Pour lemon juice over the fish pieces, sprinkle with salt and spices.

Coat fish steaks generously with mayonnaise on all sides.

Place peeled and randomly chopped onions in a small baking dish, pour vegetable oil over it.

Place fish steaks on the onion.

Incredibly tasty, aromatic fish cooked in the oven with mayonnaise and onions is ready! Serve it warm.

Compound

Fish – 600-800 g (halibut, hake, pollock - you can use both fillets and carcasses)
Mayonnaise – 4-5 tbsp. spoons
Onions – 2 pcs.
Ground black pepper - to taste
Salt - to taste

Preparation:

Peel the onion and cut into small cubes. Slicing the onion in this recipe plays an important role, since it is the onion of the entire dish that will take the longest to cook in the oven. Therefore, the finer the onion is chopped, the faster it will cook.

Wash the fish and cut into portions.

Grease the bottom of a small pan with vegetable oil or mayonnaise and place half of the fish. Salt and pepper the fish. If the pieces of fish are thick, then they should be salted on both sides.

Place half of the chopped onion on top of the fish and spread it in an even layer over the entire surface of the fish.

Lubricate the fish and onions with mayonnaise. On top of the mayonnaise, place another layer of fish (don't forget to salt), onion and mayonnaise, i.e. repeat the layers one more time.

Place the fish in an oven preheated to 200 degrees for 40-50 minutes, without covering. The readiness of the dish is determined by the readiness of the onions. If the onion has become soft, then the fish is ready and can be removed from the oven; if it crunches, then you need to simmer the fish a little more in the oven. The finished fish is covered with an appetizing golden crust and exudes a breathtaking aroma during cooking.

Fish with mayonnaise is ready. Serve the fish hot with any side dish of your choice. In my opinion, this fish goes best with boiled potatoes.

Below you can watch a funny video:

duxovka.ru

Delicious fried carp with marinade of tomatoes, carrots and onions

No less tasty than the previous version of the cold appetizer is a hot dish of fried fish stewed in a vegetable marinade.

I really like carp in aromatic gravy, but you can take pike, telapia or pink salmon - it’s up to you. But pangasius, in my opinion, is not suitable. It becomes leavened even during frying, and after stewing it generally falls apart.

Ingredients:

Carp fillet – 10 pcs.
Tomato juice – 0.5 l.
Sunflower oil – 0.1 l.
Flour – 150 gr.
Onions, carrots – 4 pcs.
Bay leaf, allspice peas - 4 pcs.
Granulated sugar – 1 tbsp. l.
Seasoning for fish – 1 tsp;
Ground black pepper, salt - to taste

Preparation:

1. Cut the oblong fillet into pieces of equal sizes so that it cooks evenly and equally. And it will be much more convenient to serve in portions. Dip them in flour and fry on both sides in hot oil until golden brown and place on a plate.

If the carp does not have time to fully fry, it’s okay, because the stewing process still lies ahead.

2. Grind the peeled carrots using a medium grater, and chop the onions into oblong strips. First, place the onion slices in the same frying pan in still hot oil and let it become almost transparent.

Then add carrot shavings and mix well. Season with seasonings, salt and sugar and simmer until the vegetables soften (about 5-7 minutes over medium heat).

3. Pour in tomato juice, mix the mixture to form a marinade and let it boil.

4. Trying not to get burned, place the fried pieces of carp into the boiling sauce and simmer for 20 minutes under the lid over medium heat. Periodically, the contents of the deep frying pan can be lightly stirred so that the vegetable layer does not burn.

5. You can serve it with sliced bell peppers, herbs and a warm side dish of potatoes or cereals. Be sure to place the stewed vegetables from the marinade on top of the fish.

Bon appetit!

Fish with mayonnaise - five ways to prepare it

It would seem that it’s so difficult to cook fish with mayonnaise? No such luck! Of course, there is nothing complicated in this process, but in what way should the process itself be carried out? After all, fish with mayonnaise can be baked, boiled, baked, fried, and even cooked in the microwave. By the way, the method of preparing it largely depends on the type of fish. For example, river fish is best fried. Fatty fish (catfish, sturgeon) will be very tasty when boiled. It is preferable to stew dry fish, and cook red sea fish in the microwave. But you can bake almost any fish in the oven! So choose a recipe and get started...

Method for preparing cod with onions in Leningrad style

Leningrad-style fish is sometimes called a student dish, since it is prepared from the most accessible (cheap) white fish. Representatives of the older generation have probably tried such food in catering establishments. But for young people, the dish can be a pleasant culinary discovery. Let's fry delicious cod according to the video recipe below.

I hope that fish lovers were satisfied with today’s selection and probably took note of a couple of recipes. And if you haven’t tried cooking cod yet, I suggest you don’t put off “getting acquainted” for too long, but treat yourself and your loved ones with an appetizing dish today. Write about your culinary experience in the comments and click “share” to let your friends know about delicious recipes. I thank everyone for your attention, and I’m not saying goodbye – a new culinary article is coming very soon!

Cooking fish in the oven with mayonnaise and onions

Step 1: Prepare the fish fillet.

First prepare the fish fillet, it needs to be thawed, but in no case should you speed up the process artificially by using a microwave or hot water

But after the fish fillet has thawed, rinse it thoroughly with cool water, drying it with disposable paper towels. Attention: you can use any fish, in my case it was flounder fillet, but pollock, pink salmon or any other sea fish is quite suitable. Prepared Cut the fillet into small portions, pepper, salt and sprinkle with dried herbs, then rub the seasonings with your hands, rubbing them into the flesh of the fish.

. Step 2: Preparing the Onion

Step 2: Prepare the onion.

Peel the onions and cut off the ends that remain in place of the tops and roots. Rinse the vegetables with cold water, and then cut them into pieces that are convenient for you, be it thin half rings or small cubes.

Step 3: Prepare the cheese.

Cut and discard the crusts from a piece of cheese, if any, and then chop this ingredient using a medium or fine grater.

Step 4: Bake the fish in the oven with mayonnaise and onions.

Preheat the oven to 200 degrees Celsius. Meanwhile, prepare a baking dish by greasing its bottom with a small amount of vegetable oil. Then place the pieces of fish fillet, sprinkle them with onions and brush each with mayonnaise. Place the pan with the fish in the oven for 30 minutes.

Once the fish and onions are baked, remove the pan with it from the oven, sprinkle each piece with grated cheese and continue baking for another 7-10 minutes or until the cheese has melted and forms a delicious crust. At this point, you can finish cooking the fish; all that remains is to serve the hot dish on the table.

Step 5: Serve the fish baked in the oven with mayonnaise and onions.

Fish baked in the oven with mayonnaise and onions tastes best immediately after cooking, while it has not yet had time to cool. Serve it with any side dish, but best of all with baked potatoes or soft mashed potatoes. Juicy and aromatic pieces covered with a crispy cheese crust look very tasty on a plate, and therefore even the most fussy person will not remain indifferent, and today no one will leave the table hungry. Bon appetit!

Tips for the recipe:

– If you bake fatty fish, for example, pink salmon or salmon, as well as mackerel, then you need to add less mayonnaise or do without it altogether.

– Cheese can be mixed with grated garlic to give the crispy crust a sharper flavor.

– Instead of dried herbs and ground black pepper, you can use your favorite fish seasoning that you like.

Fish with onion and tomato with cheese

Fish is not only a source of protein and vitamins, but a source of good mood, especially if it is prepared according to our recipe. Juicy and tender, with aromatic onions, ripe tomatoes and a cap of melted cheese. What could be tastier!

For this recipe, fillet of any sea fish (pangasius, telapia) or fillet of lean river fish is suitable; I used pike perch fillet, because this is the fish I had in the freezer.

Total cooking time – 1 hour 10 minutes
Active cooking time – 0 hours 40 minutes
Cost – average cost
Calorie content per 100 g – 134 kcal
Number of servings – 8 servings

Pink salmon with potatoes and tomatoes, baked with mayonnaise

Red fish has a special taste that goes well with the mild taste of potatoes and the sweet or richly sour taste of tomatoes - depending on the variety. Pink salmon fillet baked with these vegetables under mayonnaise will decorate an exquisite holiday table, served with fresh herbs - the dish looks bright and appetizing.

You will need:

0.8 kg pink salmon fillet;
1 kg of potatoes;
4 large fleshy tomatoes;
250 g mayonnaise;
100 g hard cheese;
salt;
a little vegetable oil;
1 bunch each of fresh dill, basil (regan) and tarragon (tarragon).

You don’t need to add ground black pepper to this dish, as is traditionally done. The emphasis is on the combination of the taste of pink salmon and tomatoes. There should be no note of spice in the dish itself - it is served with fresh herbs.

Wash the fillet, dry it, cut into portions. Peel the potatoes and cut into circles 0.5 cm thick. Cut the tomatoes into circles about 1 cm - during the cooking process they will extinguish, so you need to cut them so that they retain their shape in the finished dish. Grate the cheese on a coarse grater.

Place the ingredients in a deep baking tray, grease it well with vegetable oil, in layers: half the chopped potatoes - salt, fish - salt, remaining potatoes - salt, tomatoes. Spread mayonnaise on top.

According to this recipe, the fish under mayonnaise in the oven, preheated to 200°C, should remain for about 45 minutes until a faint aroma of pink salmon and potatoes comes out, then it should be taken out, sprinkled with grated cheese and returned to the oven, the temperature can be increased slightly. After 15 minutes the cheese will turn golden – the dish is ready.

Rinse the dill, regan and tarragon with cold water, and serve the greens on a separate large plate.

In hot fish dishes with mayonnaise, the taste of garlic is appropriate, so those who do not mind its aroma can add finely grated garlic to the grated cheese - the crispy cheese crust on the baked fish will be piquant and spicy. In this case, it is better to boil potatoes as a side dish.

https://youtube.com/watch?v=kbeJ0-JjitA%3Frel%3D0

With tomatoes

Adding tomatoes when baking gives the fish a refreshing sour note, and when combined with onions makes it juicier. This recipe calls for the use of chum salmon steaks, but you can use just fillets instead.

What ingredients will you need?

To prepare the dish, you will need the following products:

Chum salmon steak – 4 pcs.
Mayonnaise – 100 g.
Tomatoes and onions – 2 pcs.
Garlic – 2 cloves.
Hard cheese – 150 g.
Spices for fish, salt and herbs - add to taste.

Step-by-step cooking process

To bake fish, you need to follow these steps:

Season the fish steaks with spices and salt. When using fillet, cut it into small pieces.
Place the fish on a baking sheet lined with foil.
Place pre-peeled and chopped onion into rings on top.
Next, sprinkle the onion with chopped herbs.
Place the next layer of tomatoes, cut into circles.
Remove the peel from the garlic and chop using a garlic mince or a fine grater.
Combine garlic with mayonnaise.
Place the resulting mixture on the tomatoes.
Sprinkle the mayonnaise layer with grated cheese.

Place the fish in a heated oven and bake for 40 minutes at 180 0C.

Serving rules, decoration

Boiled potatoes and vegetable salad can be served as a side dish. Canned corn or peas will also go well with the dish.

Step by step recipe

1 Ready	So, let's take crucian carp (size doesn't matter). In our recipe, the fish is approximately 250-300 grams. We clean the fish from scales. Each housewife has her own secrets for cleaning fish from scales. You can simply use a knife, but some people prefer to clean the fish with special devices. After you remove the scales from the crucian carp, gut it by cutting the fish along the belly. The fins also need to be removed. If you are using small specimens for a fish recipe, then you don’t have to cut off the head (in our recipe this is exactly the case; we left the head of the crucian carp).
2 Ready	When the crucian carp is prepared, you can move on. Now you need to season the fish with spices. Of course, we use salt first. Additionally, we also took a mixture of ground peppers so that the resulting fish would be aromatic and have a more attractive taste. Rub the fish carcass with spices on each side. Don't forget about the inside of the crucian carp.
3 Ready	For the next culinary procedure you will need mayonnaise. You can use any mayonnaise (fat content does not play a special role). Coat the crucian carp with mayonnaise. Let the fish marinate a little in mayonnaise and spices. 10-15 minutes is enough.
4 Ready	While the crucian carp is marinating in mayonnaise, prepare the utensils for frying - a frying pan. Take a suitable frying pan and place it on the stove. It is better if the frying pan has a lid, since oil may splatter around while frying the fish. Pour the required amount of vegetable oil into a suitable frying pan. Heat it over low heat. The crucian carp is already ready for frying, but before putting it in hot oil, roll the fish in a small amount of flour (we use regular wheat). Pour the flour into a plate, then transfer the crucian carp marinated in mayonnaise into it. We roll the fish on both sides.
5 Ready	The fish is completely prepared for frying, transfer it to a frying pan. You can turn up the heat a little. Fry the crucian carp in mayonnaise on both sides until fully cooked on both sides. The fish should be covered with a pleasant crust with a golden hue.
6 Ready	Our crucian carp is ready! We serve it to the table as an independent dish. You can place the fried crucian carp on fresh lettuce leaves, then the fish dish will take on a more attractive appearance. In this form, it can also be served on a festive table, supplemented with fresh vegetables (tomatoes, cucumbers). Also, fried fish in mayonnaise can be “accompanied” with a side dish. Fried crucian carp goes well, for example, with mashed potatoes. Enjoy your meal! Read also: Which fish is better to make fish cutlets from: features, recipes and recommendations

Fried cod with onions in a frying pan in a marinade with vinegar

The classic recipe for marinated fish is taken from the book “On Tasty and Healthy Food,” compiled back in Soviet times. A lot of vegetables and fresh herbs are used here, as well as spices and a very tasty sweet and sour sauce. You will certainly like this “cold” cooking option.

List of ingredients:

0.5 kg cod fillet;
2-3 carrots;
2-3 onions;
50 g parsley;
2 tbsp. tomato paste;
1 cup flour;
2 tsp vinegar (9%);
2 bay leaves;
7 peas of allspice;
3 pcs. spicy cloves;
2 tsp granulated sugar;
table salt to taste;
vegetable oil for frying.

Step-by-step preparation:

1. Cut the fish fillet into pieces.

2. Pour flour into a wide plate, mix with salt and pepper.

3. Heat the frying pan along with the oil. Roll the cod pieces in a mixture of flour, pepper and salt, and place in hot oil. Fry on each side for 2-3 minutes.

4. Fry the diced onion until golden brown.

5. Add tomato paste to the onion in the frying pan, stir and simmer for a couple of minutes.

6. Add grated carrots to the tomato sauce. Pour in half a glass of water, close the lid and leave the vegetables to simmer over low heat.

7. After 10 minutes, add fresh parsley, salt, sugar and spices to the pan, pour in vinegar. Stir, set the stove power to minimum and simmer for 15-20 minutes.

8. Place the fried fish in a deep serving bowl and pour over the hot marinade with vegetables.

The dish should be allowed to cool so that the fillet is well soaked in the marinade and spices. Serve cold as an appetizer or main course with mashed potatoes.

Cooking fish in the oven with mayonnaise

Step 1: prepare the fish.

First of all, we prepare the fish; you can use any boneless fish, for example, hake, halibut, tilapia. We rinse it under cold running water and dry it with paper kitchen towels. Then proceed as desired, either cut each fillet into small portioned pieces, or leave it whole. Transfer the fish to a small bowl, squeeze the juice from half a lemon onto it, sprinkle with salt, ground black pepper and seasoning to taste. Mix everything with clean hands so that grains of spices cover the fillet on all sides, cover the bowl with plastic wrap and put in the refrigerator for 1 hour.

Step 2: prepare the garlic-mayonnaise mixture.

After about 50 minutes, you can start preparing the garlic mixture, but first turn on and preheat the oven to 180 degrees Celsius. Then we peel the garlic cloves and pass them through a press or finely chop them on a clean cutting board. Transfer the chopped vegetable into a small bowl, add mayonnaise to it and thoroughly mix these products with a tablespoon until smooth.

Step 3: prepare the cheese.

Then cut off the paraffin crust from the hard cheese and grate it on a fine, medium or coarse grater directly into a deep bowl. If desired, this ingredient can be cut into smaller pieces and grind them in a blender until crumbly.

Step 4: cook the fish in the oven with mayonnaise.

After an hour, grease the bottom of a heatproof baking dish with half the garlic-mayonnaise mixture. Place marinated fish on top of it in an even layer. Then cover the fillet with the remaining garlic mayonnaise and sprinkle with shredded cheese. Place the pan in the preheated oven for 40–45 minutes. After the required time has passed, we put oven mitts on our hands, take out the aromatic dish from the oven and place the mold on a cutting board that was previously placed on the table. Using a kitchen spatula, place the fish on plates and serve.

Step 5: serve the fish in the oven with mayonnaise.

Fish in the oven with mayonnaise is served hot as a second course. Basically, this dish is served with some kind of side dish: mashed potatoes, fresh vegetable salad, porridge from various cereals, pasta, boiled or steamed rice, the addition depends on your desire. Enjoy delicious and healthy food! Bon appetit!

Tips for the recipe:

– sometimes fish is marinated in soy sauce, lemon juice and a mixture of spices, in this case there is no need to add salt;

– very often finely chopped onions are placed under the fish or on top of it, then mayonnaise and cheese;

– if desired, the set of spices can be supplemented with those that are used during the preparation of fish dishes.

How to cook cod with onions in sour cream in a frying pan?

Sour cream in the sauce gives any dish a creamy flavor, the fish turns out tender and soft. Even children, who are generally difficult to feed with fish dishes, will not refuse a piece of stewed cod. This tasty and healthy everyday food is also suitable for those who are on a diet.

Grocery list:

7 small cod carcasses;
1 carrot;
1 onion;
200 ml sour cream;
100 ml water;
salt;
sunflower oil for frying;
fish seasoning mixture.

How to cook:

1. Clean the carcasses from tails, fins and entrails. Rinse the fish under running water and cut into pieces.

2. Place on a cutting board in an even layer and sprinkle with salt. Turn over to the other side and add salt again. By analogy, sprinkle fish seasonings on both sides.

3. Pour a small amount of sunflower oil into the frying pan and heat well. Place cod pieces in oil.

4. Place pre-chopped onion and grated carrots on top.

5. The top layer of the dish is sour cream. Gently spread it with a spoon over the entire surface of the vegetables.

6. Add water, trying to pour it from different sides of the pan so that the dish does not burn. Cover the container with a lid and leave to simmer for about 30-40 minutes. Focus on the readiness of the carrots - they should become soft.

You can serve this dish with a complex vegetable side dish. Fried potatoes, boiled green peas, fried green beans and small cauliflower florets go well together.

Baked fish with mayonnaise

As we have already said, you can bake any fish in the oven. But still, it is better to take a fish that is not very bony for this purpose. River fish include pike perch or carp, and affordable sea fish include pollock, hake, and cod. When baking fish in the oven, it is covered with fried vegetables and greased with mayonnaise. The result is a very tasty fish with a crispy crust.

We clean, gut, wash and dry the fish with a paper or cotton towel. Do not forget to cut off the fins from the carcass, as well as cut off the tail and head. After this, the fish carcass needs to be cut into pieces, rubbed with salt and seasonings and left to marinate. While the fish is marinating, peel the onions and carrots and cut them: onions into half rings, carrots into strips. By the way, many housewives prefer to chop carrots using a grater. You can do this too.

Fry chopped vegetables in vegetable oil until golden brown. Roll the fish in flour (wheat, rye, corn) and place tightly on a baking sheet, which we first grease with vegetable oil. You should not use butter for this purpose - it will burn. Now put the fried vegetables on the fish and pour mayonnaise over it thickly. Bake the fish in the oven at a temperature of 200-220 degrees for half an hour or an hour. Baking time depends on the type of fish and the thickness of the cut pieces. We determine readiness by the browning of the mayonnaise crust.

With cauliflower

Chum salmon in combination with cauliflower and tomatoes with cheese turns out to be very juicy due to the juice released from the vegetables during the cooking process.

What ingredients will you need?

To prepare the dish you will need:

700 g fish fillet.
400 g cauliflower.
1 tomato and onion each.
70 g mayonnaise.
200 g hard cheese.
To taste – spices in the form of pepper and salt.

Step-by-step cooking process

Cooking the dish consists of the following steps:

Cut the fish into 4 parts.
Wash the cabbage and cut lengthwise into pieces 1.5 cm thick, and then cut each piece in half.
Cut the washed tomatoes into thin circles.
Remove the peel from the onion, wash and chop by cutting into half rings.
Grease a baking dish with vegetable oil.
Place pieces of cauliflower in the pan and sprinkle with salt and pepper.
Grate the cheese.
Take half the grated cheese and sprinkle it over the cauliflower.
Place the fish on top of the cheese, seasoning with pepper and salt.
Next add chopped onion.
Place the next layer of tomato pieces.
Coat the tomatoes with mayonnaise and sprinkle the remaining cheese on top.
Place the fish in a preheated oven for baking and cook for 40 minutes at 180 0C. If the cheese crust begins to brown too much, you can cover it with foil.
After cooking, leave the dish to cool for 10-15 minutes.

Serving rules, decoration

Serve chum salmon with cabbage hot. Since the dish turns out to be satisfying, it is better to complement it with a light vegetable salad or simply chopped vegetables.

Fish marinated without frying - simple and tasty

The marinade can be not only vegetable, but also honey! And sliced onions and carrots can serve as a “pillow” during baking.

If you don’t want to bother with a side dish separately, then you can also place potatoes in circles under these vegetables - you’ll immediately get a full-portioned hot dish in foil.

Cooked whole fish and pieces of fillet will look equally beautiful and tasty. Fish without frying is much healthier than fried fish, but no less tasty.

Ingredients:

Fish – 10 pcs.
Honey, butter, lemon juice - 3 tbsp. l.
Cumin, salt, ground black pepper, spices - to taste

Preparation:

1. Clean small fish from entrails, head and tail, and scales. You can also cut off the fins if desired. It is best to take a type that does not contain bones.

2. In a deep plate, combine lemon juice with honey and butter and place in a steam bath so that all ingredients melt and form a single mass. Coat the carcasses with the resulting bitter sauce and leave them to marinate for about an hour.

3. Peel and cut the vegetables in any convenient way. You can chop everything into circles or in the form of straws. Sprinkle with cumin, your favorite spices, salt and ground pepper, and then mix together directly with your hand, like a salad, only trying to squeeze it a little so that it becomes a little softer and releases the juice more easily.

4. Prepare sheets of foil according to the number of fish carcasses. On each of them, in the center, place a strip of 1-2 tablespoons of the vegetable mixture, forming a “pillow”. If desired, it can be placed on top of the potatoes, but even without this ingredient it will be a gorgeous dish. Place marinated fish on top.

5. To prevent the juice from leaking out and the contents to stew, lift the edges of the foil and wrap it in the form of sides so that it looks like a boat. You don't have to cover the top of the fish to allow the crust to crisp up a little. Place the finished portions on a baking sheet and place in an oven preheated to 180 for half an hour.

6. Serve each “boat” in a separate plate, sprinkled with chopped herbs or your favorite fish spices. Since juice will accumulate inside, be sure to cut fresh bread to soak this yummy with.

Bon appetit!