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Prepared by: Yana Gornostaeva
11/29/2016 Cooking time: 8 hours 0 minutes
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To make the fish as juicy as possible, it is better not to fry it in a frying pan, but to bake it in the oven in a sleeve. Any fish can be used. For example, aromatic and healthy cod is suitable.
The fish was simple - it became golden: we cook the fish in a bag for baking in the oven
Fish baked in the oven - what could be tastier? It is also much healthier than the one that was fried in a frying pan. You can cook any fish in the oven in many ways. And if you also use a special baking bag (sleeve) for cooking, then it will take less time, and the fish will retain its juiciness, absorbing all the aromas of spices and additional products.
With potatoes
Here, too, you can take absolutely any fish, both white and red. Perhaps the most budget option is pollock. It is always available in stores at an affordable price. The recipe uses sole and does not contain dangerous small bones.
We will need:
- 700 g sole fillet;
- 7 potatoes;
- 2 onions;
- 1 carrot;
- dill, salt and spices.
How to cook? Everything is quite simple: cut the pre-thawed fillet into medium pieces and place in a cup. Wash the carrots, peel them, cut them into circles or cubes and send them to the fish. Cut the peeled onion into large slices; if it’s small, simply divide it in half and also into a cup. Potatoes - in large slices and with the other ingredients. Add chopped herbs, salt, add spices to taste. We transfer the fish pieces and vegetables into a bag, tie it and make several punctures in the film to allow steam to escape. Place in the oven for 40-45 minutes. It turns out the main dish immediately with a side dish.
Cod baked in a bag
Even if you don’t have any other products at home besides fish, you can still cope with preparing a tasty and satisfying lunch. For this simple dish you will need:
- 1 cod;
- ¼ bunch of parsley;
- 1 tbsp. l. vegetable oil;
- salt, pepper, fish seasoning, dry aromatic herbs - to taste.
Be sure to use herbs when baking fish in the sleeve. They add an incredible aroma that will linger throughout the kitchen for a long time. It's also ideal for those who don't like the smell of fish, even baked ones. You can buy ready-made herbs in the store - Provençal and Italian herbs. But I like to use thyme, mint, lemon balm and anise for fish. You can do them separately or all together, or you can alternate them in different ways. Well, things like dill, parsley, and basil probably grow in your garden and are stored for the winter. They are a must!
- If you have whole frozen cod, be sure to let it thaw, but not completely. Cut off the head, gut the carcass, remove the tail and fins. Clean the scales, wash the fish thoroughly and cut into portions.
Cut the fish into medium sized pieces
Each piece should be well coated with spices.
Place the spiced fish in a bag
Serve the finished fish hot
Note! When you remove the fish in the sleeve from the oven, let it sit for 10-15 minutes to cool slightly. Pierce the sleeve with a needle in several places and only then cut it, otherwise you may get burned by the steam.
Video recipe: fish baked in a sleeve
Fish in the hole. Dietary haddock recipe
Yesterday I published a topic about a baking sleeve. And today, as promised, I am sharing a recipe for a dish prepared with its help.
It always seemed to me that cutting fish was a man’s job. Probably all because of the associations with fishing. Although this hobby has won the hearts of some women, there are still more representatives of the stronger sex among its admirers. Therefore, for the time being, I did not touch the fish... Or rather, I touched it already at the stage when it was ready for cooking.
This time I decided to tackle this process myself. What can I say? It’s hard to call it pleasant. It's not fiddling with dough that makes me happy. In addition, cutting fish is a rather tedious task and not very fast.
Ingredients for baking haddock in the sleeve:
The board I had specially set aside for cutting fish was too small this time. Therefore, I used another one, having previously covered it with a food bag - this way it absorbs much less moisture and odor. And it’s more convenient to wash off all sorts of unnecessary things.
So, I washed the fish under cool water.
I started removing the head. I used a knife for this, although many people prefer scissors. She brought it by the fin located next to the gills, and then turned the knife around - changed the direction exactly the opposite. Those. the cut should be V-shaped and symmetrical.
Now that the head was gone, I cut off some of the fish’s belly to gut it.
I took out all the insides.
I cleaned off the dark film with a knife.
Now I cut off the remaining fins.
And she peeled the skin with a knife.
All the most difficult things are behind us! I don't like this procedure because of the "dirtiness". You have to wash your hands constantly. Although, you can use disposable gloves for cutting fish. But somehow I don’t have a good relationship with them at all. I don’t like them because I don’t feel food or objects during cleaning the way I’m used to feeling them. This bothers me.
Sprinkle the fish with sea salt and ground white pepper, rosemary and thyme. I left it like that for a few minutes while I cleaned the knife, board and table.
I measured the required length of the sleeve and tied it at one end (read more about how to do this here). First I put some chopped parsley into the sleeve, then I placed both haddocks on it.
I cut the lemon into slices, placed it on top of the fish and sprinkled it with herbs again.
It is important not to overdo it with lemon! Otherwise, the fish will be too sour! Remember that when baking in a sleeve, the dish is saturated with spices and neighboring products much more than with other cooking methods.
Placed the sleeve into the mold. I poured 1 glass of cold water here.
Placed it in the oven at 180-200 degrees for 45 minutes. Then she took it out, opened the sleeve and returned it to brown for another 15 minutes.
Haddock is ready to eat!
