Baked fish with potatoes. Fish baked in the oven with potatoes in Russian. Pink salmon fillet baked in the oven with potatoes

Fried, stewed or baked red fish is very tasty in itself, and if you cook it with potatoes, you get a hearty, independent dish.

Red fish and potatoes are perfect for a family dinner or celebration.

Red fish and potatoes - basic cooking principles

The preparation of the dish begins with cutting the fish. Red fish and potatoes can be prepared either from a whole carcass, or by cutting it into steaks, or by disassembling it into fillets.

The head and tail are cut off from the fish and gutted. The prepared carcass is washed under the tap and dried with napkins. Then it is cut up according to the recipe or left whole. The cut fish is rubbed with a mixture of spices and salt or poured with marinade. Marinate it for at least half an hour.

The second main ingredient is potatoes. It is cleaned, washed and chopped into thin slices or slices. In addition to red fish and potatoes, tomatoes, onions, carrots and other vegetables are added to the dish. They are also cleaned and cut.

All prepared ingredients and fish are placed in layers in a heat-resistant form and baked in the oven or cooked in a slow cooker.

To give fish and potatoes a delicate and bright taste, the dish is topped with sour cream, cream or tomato sauce. The red fish and potatoes are sprinkled with grated cheese on top to form a golden brown crust on top.

Recipe 1. Red fish with potatoes and spinach in creamy sauce

Ingredients

half a kilogram of salmon;

hot ground pepper and salt;

bulb;

150 ml cream;

120 g spinach;

30 g Parmesan cheese;

600 g potatoes;

two eggs;

100 ml milk;

50 g butter.

Cooking method

1. Peel, wash and cut the potatoes into small pieces. Place it in a saucepan, add boiled water and boil until tender. Drain the water from the finished potatoes, add heated milk, a piece of butter and salt to the vegetable. Mash the potatoes into a puree.

2. Melt butter in a frying pan, add pre-peeled and finely chopped onion into it. Fry the vegetable, stirring constantly, until soft. Rinse the spinach, dry it slightly and cut into large strips. Place it in the pan with the onion and fry for three minutes. Remove from heat and cool.

3. Wash the salmon fillet and cut it into small pieces. Salt and pepper the fish. Place the salmon in an even layer in a heat-resistant dish with high sides. Place fried spinach and onions on top of the fish. Place mashed potatoes on top. Place the pan in the oven, preheating it to 200 C. Bake for 20 minutes.

4. Mix cream with grated cheese. Remove the pan from the oven and coat the dish with this mixture. Bake for another five minutes. Cool slightly, cut with a spatula and place on plates.

Recipe 2. Red fish with potatoes in the oven

Ingredients

half a kilogram of any red fish;

ground pepper and fine salt;

half a kilogram of potatoes;

100 g cheese;

150 ml milk;

40 g butter.

Cooking method

1. Cut off the tail and head from the red fish carcass, gut it and rinse well under running water. Separate the fillet from the backbone and select small bones using tweezers. Leave the skin, just peel it lightly with a knife.

2. Grease a deep baking tray with butter. Place fish fillets on the bottom, skin side down. Salt and pepper it.

3. Peel the potatoes, wash and cut into thin slices. Place the potatoes on top of the fish in the form of scales.

4. Beat milk and eggs with a mixer. Pour milk sauce over fish. Place the baking sheet in a preheated oven. Bake depending on the size of the fish and the thickness of the potato slices.

5. Remove the finished red fish and potatoes, sprinkle it with grated cheese and bake for another five minutes. Serve as a separate dish with fresh vegetables.

Recipe 3. Red fish with potatoes and lemon

Ingredients

500 g trout;

15 g garlic;

2 pinches each of salt and black pepper;

kg potatoes;

dill, onion and parsley - a bunch;

200 g cream;

200 g cheese.

Cooking method

1. Peel the potato tubers and cut into slices one centimeter thick. Place the potatoes in a colander and rinse. Dry it lightly on a napkin. Place back into bowl and season with spices, salt and pepper. Stir until the spices are evenly distributed throughout all the pieces.

2. Grease the sides and bottom of a deep baking sheet with butter. Place a layer of potatoes on the bottom and place in an oven preheated to 180 C for 20 minutes. The potatoes should be half cooked.

3. Clean the trout carcass, remove the head and tail. Gut the fish and cut it into pieces two centimeters thick. Salt and pepper each piece on both sides.

4. Lightly beat sour cream and eggs. Add garlic, chopped into small pieces, to the sauce. Stir.

5. Remove the potatoes from the oven, place the fish pieces on top of them and pour sour cream and garlic sauce over everything. Cover the baking sheet with foil and return to the oven. Increase the temperature to 200 C and bake for another half hour.

6. Remove the baking sheet from the oven. Sprinkle the dish with chopped herbs and coarsely grated cheese. Place in the oven for another ten minutes. Cut the lemon into thin slices. Place them on top of the dish and cook for another five minutes.

Recipe 4. Fried red fish with potatoes

Ingredients

red fish fillet – half a kilogram;

a mixture of peppers and fine salt;

lemon juice – 30 ml;

onion and parsley;

bell pepper;

butter – 50 g;

potatoes – 800 g;

vegetable oil and butter – 50 g each;

large onion.

Sauce

cream – 200 ml;

salt - two pinches;

mustard – 50 g.

Cooking method

1. Place a large cast iron frying pan on the fire, pour oil into it and heat it up. Peel the potato tubers, wash, dry and cut into slices. Place the potatoes in the pan and fry over moderate heat, turning occasionally, for ten minutes.

2. Peel the onion, rinse and chop into half rings. Add it to the potatoes and stir.

3. Remove the red fish fillet from the skin, rinse, pat dry with napkins and cut into cubes. Place in a bowl, add salt and sprinkle with lemon juice. Stir and add to potatoes and onions. Add salt and continue to fry, stirring occasionally, for three minutes.

4. Peel the bell pepper from seeds and chop into thin strips. Place them in the pan and stir. Fry everything together for a few more minutes. Place fish and potatoes on a platter.

5. Return the pan to the heat. Pour cream into it, add mustard, salt and mix. As soon as the sauce starts to boil, pour it into a gravy boat and serve with potatoes.

Recipe 5. Red fish and potatoes in a slow cooker

Ingredients

half a kilogram of red fish fillet;

sunflower oil;

seven potatoes;

extra salt and pepper;

100 g cheese;

two tomatoes;

ketchup and mayonnaise.

Cooking method

1. Peel and wash the potato tubers, wipe them with napkins and cut them into thin slices.

2. Rinse the fish fillet under running water, dry it on napkins and cut into small strips.

3. Place the potatoes in a deep bowl, add ketchup and mayonnaise, salt, pepper and mix. Mayonnaise and ketchup should be evenly distributed over all slices.

4. Lubricate the multicooker container with vegetable oil. Place potatoes in it. Level with wet hands. Place pieces of fish fillet on top of the potatoes. Salt and pepper.

5. Rinse the tomatoes, dry them with a towel and cut them into slices. Place tomatoes on top of fish. Lubricate everything generously with mayonnaise and sprinkle with coarsely grated cheese.

6. Place the container in the multicooker, turn on the “Baking” mode and cook the dish for about an hour. Place the finished red fish and potatoes on plates and serve, cooling slightly.

Recipe 6. Red fish with potatoes in foil

Ingredients

spices for fish and potatoes;

dill and parsley - a bunch;

six salmon steaks;

six potato tubers;

coarse salt.

Cooking method

1. Cut the foil into six identical squares.

2. Peel the potatoes, wash the tubers and wipe them with a napkin. Cut the potatoes into centimeter-thick slices. Place in one layer on foil. Salt and season with spices for potatoes.

3. Wash the salmon steaks and dry them on a napkin. Place the fish on the potatoes, salt and sprinkle with fish seasonings.

4. Rinse the lemon, wipe with a napkin and cut into thin circles. For each piece of fish we place two circles of lemon and several branches of dill and parsley.

5. Wrap the fish and potatoes tightly in foil. Make three punctures on top with a wooden skewer. Place the wrapped fish pieces on a baking sheet and place in the oven for 20 minutes. Cook at 200 C. Place the finished red fish directly in foil on a plate, unwrap and serve.

Recipe 7. Red fish and potatoes in pots

Ingredients

800 g red fish;

two onions;

eight potatoes;

a bunch of parsley;

coarse salt;

25 g fish seasoning.

Cooking method

1. Clean the red fish, gut it, cut off the fins, tail and head. Separate the fillet from the backbone. We rinse it under the tap and carefully select all the small seeds. Cut the prepared fillet into pieces, place it on a plate and sprinkle with fish seasoning.

2. Peel the potatoes, wash them and cut them into large pieces. Fill the pots by a third with potatoes and add salt.

3. Place two pieces of red fish on the potatoes.

4. Peel the onion, rinse and chop into half rings. Sprinkle the fish with onions, put parsley sprigs on top, pour mayonnaise, salt and pepper. Place the pots on the oven rack and cook the fish and potatoes for half an hour at 180 C. Serve the dish directly in the pots, or put it on a plate.

Place frozen fish in lightly salted water and defrost it this way. This will preserve the structure of the muscle tissue.

To make the fish juicy and aromatic, it is salted, seasoned with spices and left for at least ten minutes.

If you bake fish in foil, remove it from the oven just a couple of minutes before it is ready. It will cook in foil, and at the same time it will turn out tender and juicy.

To make the taste of the fish even brighter and more delicate, place a slice of lemon and sprigs of herbs in foil.

For fish lovers, the proposed recipe for carp baked together with potato pieces in the oven is simply a godsend. No pre-marinating, extensive preparation or multiple cooking steps are required.

Carp with potatoes in the oven is prepared easily and quickly. No special knowledge or skills are required.

All you need is to buy fresh carp. It is the steamed, not frozen fish that will turn out perfect - sweetish on the inside, with a crispy and aromatic peppery crust on the outside.

Instead of carp, you can take other fish; crucian carp, dorado, perch, and carp are suitable.

Baked potatoes will serve as an excellent side dish for the dish and complement it with the aromas of garlic and herbs. You can add other vegetables: carrots, onions, tomatoes. Then baked fish in the oven with potatoes will be even more nutritious and tastier.

Taste Info Main fish courses / Baked fish in the oven

Ingredients for 4-6 servings:

carp – 1.0-1.5 kg;
half a lemon;
black pepper (ground) – 0.5 tsp.
olive oil – 50 ml;
table salt – 1 tsp;
parsley or dill;
spices for fish - optional;
garlic – 5-6 cloves;
potatoes – 1 kg.

How to cook delicious baked fish in the oven with potatoes

Remove scales from fresh carp. Cut along the belly, be sure to remove the giblets and remove the gills. Rinse thoroughly, shake and dry with a paper napkin or towel. This will help remove excess water drops. Rub the fish with salt and freshly ground black pepper. Use your favorite fish spices. Don't forget to put them in the carp's belly.

Wash the potatoes very thoroughly under running water. Using a mesh or brush, scrub further to completely remove dirt. Cut each potato lengthwise, place in a deep bowl and roll in the marinade - a mixture of half the olive oil, salt and pepper.

Cover a baking sheet with a piece of foil and place the carp carcass on it. Place the potatoes on the sides, cut side up. Drizzle the remaining olive oil over the fish and squeeze a few drops of juice from the lemon.

Chop the garlic into small pieces with a knife. Chop parsley (or dill, if desired) and combine with garlic.

Spread the garlic and parsley mixture onto each potato half, making sure it adheres to the surface. Place the baking sheet with fish and vegetables in the oven, preheated to 180 degrees. Note the time: it will take about 50 minutes.

Determine the readiness of this dish by looking at the potatoes. Pierce it with a fork - if the potatoes break easily, the dish is ready. If the vegetables are not ready yet, and the carp begins to burn, cover it with a sheet of foil.

Transfer the fish to a plate, surrounding it with potatoes. Before serving, make cuts on the carcass and insert thin slices of lemon into them.

Slice the fish after serving. It is convenient to do this when it has cooled down a little. Squeeze lemon juice for each serving.

It will take no more than an hour to bake carp and potatoes in the oven.

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Cooking tips:

In addition to fresh river fish, you can bake potatoes with pieces of any sea fish: pollock, cod, hake. Pieces of lean fish can be placed on onion or tomato rings, this will make the fish more juicy.
Fillet of chum salmon, pink salmon, and salmon is suitable for the festive table. But you need to keep in mind that fatty varieties are prepared with a small amount of oil. For leaner fish you need more. To prevent the dish from being dry, add sour cream, cream, and mayonnaise.
Fish fillets are also baked. There is no need to salt it in advance. If you do this immediately before cooking, the dish will be soft and juicy.
Since potatoes take longer to bake than fish, you can first boil them until half cooked in lightly salted water.
Vegetables cooked in the oven will turn out more tender and juicier if you pour melted butter over them at the very beginning.

Fish baked in the oven with potatoes will be a complete dinner or a holiday dish. Easy to cook!

Fish fillet and potatoes in the oven is a great idea for a family lunch or dinner. The dish itself is filling and very tasty. There is no need to come up with a side dish or any other additions to it. Fish fillet baked in the oven with potatoes is very easy to prepare, and absolutely any sea fish will do.

Fish fillet (sea) 500 grams
Potatoes 1 kilogram
Fresh tomatoes 300 grams
Mayonnaise 200 milliliters
Hard cheese 100 grams
Salt 2 pinches
Ground black pepper 1 pinch

Fish fillets must be defrosted; never cook from frozen ones, nothing interesting will come out. After defrosting, the fish should be rinsed with cold water, dried with paper towels and cut into small pieces. Pepper the fillet, add salt and leave for 15 minutes to soak in the spices. At this time, start preparing other ingredients.

Important: you can use not only pepper, but also any other spices suitable for cooking fish.

First the potatoes. It needs to be washed to remove soil and other debris, only then remove the skin and then rinse again. Cut the peeled and washed potatoes into circles of medium (0.5 - 0.7 centimeters) width so that they bake better and faster.

Rinse the tomatoes, wipe off excess moisture from their skins, and remove the stalks. Cut the prepared vegetables into circles of medium thickness (very thin ones can simply move apart and lose their shape).

Grate the cheese on a medium or fine grater. To make the process go faster, you can moisten the grater with cool water, then the cheese will stick to it less.

Place exactly half of all the potatoes in the pan, trying to keep the vegetable slices in one layer without touching each other. Salt and pepper the potatoes. Place the fish fillet, which has been soaked in spices and salt, on top of the potatoes. Place tomato slices on the fish; they should also lie in one layer, almost without touching each other. Another layer of potatoes, sprinkled with salt and pepper. Coat the potato slices with mayonnaise. And sprinkle everything on top with grated cheese, distributing it evenly over the entire area.

Place the filled form in an oven preheated to 180 degrees for 40 minutes. During this time, the potatoes and fish will bake, become softer, and an appetizing crispy crust will form on top of the cheese.

Serve fish fillets and potatoes hot, preferably as soon as you take the dish out of the oven. No sauce is needed, but for beauty you can add some fresh herbs or slices of vegetables. Fish prepared in this way turns out tender and the potatoes are soft and aromatic. And there is no need to invent anything beyond measure; such a simple dish is quite enough to please your whole family.

Recipe 2: fish baked with potatoes in the oven

Baked fish with potatoes, or more simply, with potatoes - a delicious second course of potatoes with fish baked with vegetables in the oven. I have already given a recipe for how to bake pollock fish in the oven, and in this article I will show you how to cook mackerel. Although, with vegetables, including potatoes, carrots and onions, you can bake virtually any fish in the oven with mayonnaise. You can bake expensive red or white fish, salmon, trout, salmon, pink salmon, sturgeon, or you can bake something simpler and cheaper, for example, mackerel. Here is a recipe for cooking mackerel baked with vegetables in the oven.

And if you are interested not only in this delicious fish dish, but also in other delicious dishes, both without meat and with meat, then I suggest you familiarize yourself with them on the website in the “Categories” column or in the “All dishes” section. There are step-by-step recipes for preparing dishes with photos.

The recipe for cooking baked fish (mackerel) in the oven with potatoes, carrots and onions with mayonnaise is quite simple. This recipe is not rigid and allows you to experiment.

Mackerel – 1 piece (weighing approximately 400 grams);
Potatoes (medium) – 6 – 7 pieces;
Carrots – 1 piece;
Onion – 1 piece;
Ground black pepper;
Ground dill seeds;
Seasoning for fish.

To cook fish (mackerel) baked with potatoes, carrots and onions with mayonnaise in the oven, you need to peel the fish, potatoes, carrots and onions. Cut everything, put it in a mold, pour mayonnaise over the fish and bake in the oven.

And now the cooking process step by step with photos:

Today I'm starting with vegetables. I also peel potatoes, carrots and onions.

I take fresh frozen mackerel and defrost it. I usually defrost frozen food in the microwave, but you can simply remove the fish from the freezer ahead of time and leave it at room temperature for about 1 hour. I cut off the head and fins of a thawed mackerel.

I cut the belly of the fish and take out the insides. I wash it well from the inside and cut out the spine. I don't cut the back.

I sprinkle the resulting mackerel fillet with salt, pepper and fish seasoning on the inside.

I turn on the oven to preheat to 180 degrees and move on to the vegetables. I cut the peeled potatoes into thin halves and wash them.

I cut the onion into thin half rings, and the carrots into thin circles.

I take a baking dish, put potatoes on the bottom and salt them a little.

I put chopped onions on the potatoes.

Place a layer of carrots on top of the onion.

I place the mackerel on top of the carrots with the inner (pepper) side down.

I pour a little mayonnaise on top of the mackerel and spread it evenly throughout the fish.

I sprinkle the vegetables and fish placed in the form with a little ground dill seeds and ground black pepper.

I pour approximately 100 - 150 grams of water into the bottom of the mold so that the potatoes do not burn. I put the pan in a preheated oven for about 40 - 50 minutes. Of course, you can bake fish with potatoes, carrots and onions with mayonnaise in the oven in 25 - 30 minutes. But I once came across potatoes that remained raw in places even after 30 minutes of baking, so now I bake fish and potatoes for at least 40 minutes.

So, after 40 minutes my delicious baked fish with potatoes, carrots and onions with mayonnaise in the oven is ready.

Recipe 3, step by step: fish and potato casserole

Very often, caring mothers and wives complain that their family does not want to eat fish and are very worried, because some vital substances are contained exclusively in it. Common situation? Casserole with fish and potatoes in the oven, a recipe with a photo of which we bring to your attention, is a win-win option. The products are available to everyone, it takes minimal time to prepare, and it turns out so tasty that you wouldn’t be ashamed to serve it to your guests.

hake fillet – 600-800 g;
onion - one medium-sized head;
eggs – 2 pcs.;
potatoes – 8-10 medium-sized pieces;
mayonnaise – 100 gr;
rast. oil - 30 ml;
salt and spices to taste.

The fish fillet must be thawed, washed, dried with a paper towel and cut into small pieces.

It is important! When purchasing freshly frozen fillets, pay attention to its appearance. The surface must be smooth, without breaks, stains or damage. This indicates that the fish has not been frozen several times and is of high quality.

Peel the onion, rinse, cut into half rings and place in a bowl.

Place peeled, washed and thinly sliced potatoes on top of it. Add oil and spices, stir.

Place the vegetables in a baking dish and smooth out.

Spread the fish evenly on top, add salt and a little pepper.

Mix mayonnaise with eggs and mix well.

Pour the resulting mixture over the fish and vegetables.

Place in an oven preheated to 180 degrees and bake for about an hour.

When the casserole with fish and potatoes is ready, you can leave it in the oven for another 5-7 minutes, and sprinkle with herbs when serving.

A tasty and aromatic dish is ready. By the way, if you replace mayonnaise with natural yogurt or sour cream, it is quite suitable for a diet menu. Bon appetit!

Recipe 4: fish in foil in the oven with potatoes

When a dish combines benefits and great taste, it's wonderful. Everyone eats it with pleasure. But, unfortunately, there are not very many such dishes. One of them is fish baked in foil with potatoes in the oven, the recipe with photo is very simple. Even working mothers can easily find time to prepare this delicious fish with a side dish.

fish – 600 g;
potatoes – 500-600 g;
spices for fish – 1 tsp;
table salt – 1 tsp;
vegetable oil – 1-2 tbsp. l.;
spices for potatoes.

You can use any fish to prepare this hearty dish - from salmon to tilapia. You can bake both fillets and whole fish carcasses with potatoes. In any case, it turns out juicy and tender due to the participation of food foil in the baking process. Thanks to it, the products are soft, melt in the mouth, tasty and healthier than those prepared in the usual way in the oven or in a frying pan.

Foil prevents a golden brown crust from forming on the fish and potatoes, but if you open it 10-15 minutes before the dish is ready, you’ll get a crispy top, but that’s not for everyone. I used mackerel as one of the main ingredients. This is a rather fatty fish, so if you want to prepare a dietary dish, it is better to take cod or tilapia.

Wash the fish, cut off the heads and gut the insides. If desired, you can fillet the fish. I didn’t do this because mackerel has few bones and they are large, so it’s easy to eat without pre-cutting. Plus it turns out more juicy. Dry the prepared fish with paper towels.

Sprinkle the fish with your favorite spice mixture. You can use ready-made seasoning. You can use spices such as garlic, cloves, dried dill or parsley, basil, savory, fennel and rosemary, lemon balm, etc. Rub it on all sides, including the inner surface.

Sprinkle the fish with salt. It is better to use medium-ground sea salt. Don't forget to salt the inside too. Leave the fish to marinate at room temperature for 15-20 minutes.

This time is just enough to prepare the second part of the dish - potatoes. Potatoes are an excellent side dish for fish. Potatoes baked in foil will not turn out soggy, as can happen with regular baking in the oven on a baking sheet. Wash and peel the potatoes.

Then cut the tubers into medium-sized pieces. Choose the cutting shape at your discretion. I cut it into cubes, but you can also cut it into cubes or strips. You can also cut the potatoes into thin plastics.

Add some spices (paprika, Provençal herbs, dried garlic and dill, basil, ground pepper, etc.) or ready-made seasoning to the prepared potatoes. Lightly salt. Mix thoroughly.

I cooked each mackerel carcass separately. Therefore, I took 2 sheets of aluminum foil; if you cook everything together, one piece will be enough. Grease the foil with a small amount of vegetable oil and place the potatoes.

Place fish on top.

And seal the ingredients tightly, much like in the photo.

Preheat the oven to 180-200 degrees. Place the fish and chips there for about 25-30 minutes. Cooking time depends on the type of fish and the size of the potato cut. If you want the dish to cook faster, boil the potatoes until half cooked, and then bake them in the oven along with the fish.

Fish baked in foil with potatoes in the oven is ready, recipe with photo, I hope you find it useful. Serve the dish hot or warm with vegetable salads.

Recipe 5: whole fish baked in the oven with potatoes

Red fish carcass;
100-200 grams of pollock fillet;
5 potatoes;
1 carrot;
1 onion;
1 sweet pepper;
lemon juice;
1 spoon of turmeric;
vegetable oil;
dill greens;
salt.

First of all, I cut the onion into half rings. I combine the vegetable with fish fillet, which I place in whole pieces on a plate. I pour lemon juice over everything and add a little salt. I mix the products and let them soak in.

I cut the carrots into round slices, and the green bell pepper into half rings.

Then I clean the pink salmon. I remove the scales. I rip open the belly and throw out the insides, but not all of them. I found milk in the fish. I also use them as a tasty addition to fillet filling. I remember once preparing a vegetable according to an old Russian recipe. Today's fish dish vaguely reminds me of it.

I cut the potatoes into thin slices. Approximately 5 mm thick. This way they will be baked with the red fish at the same time, and will not be soggy and will not dry out, becoming like chips.

I place the potatoes in a deep bowl, sprinkle with turmeric and salt.

Stir until the turmeric is evenly distributed throughout the potatoes. When cooked, it will give the vegetable a beautiful gilding and a specific piquant taste that will go perfectly with oven-baked fish.

I place the carcass of the sea creature on a baking sheet greased with vegetable oil. I start stuffing the belly of the pink salmon with fish fillet, onions and milk.

Having stuffed it to the brim, I fasten it with toothpicks, as shown in the photo. This will prevent the filling from falling out.

First, I place half rings of sweet pepper on the fish.

Then carrot slices.

I also put the onions that were left over from the fish marinade and didn’t fit into the belly on top of the rest of the vegetables.

I place the potatoes on top of everything else so that the fish under the vegetables is completely covered. This will give the dry pink salmon fillet the juiciness it lacks.

I pour the resulting potato juice over the dish prepared for baking. Now everything is ready and I can start cooking the whole fish under the vegetable coat.

How long should I bake fish and chips? I’m sure an hour will be enough, since the vegetable is cut into thin slices and this time will be enough to bring it to full readiness. Well, the protein component of the dish will even have time to bake.

So, I set the oven temperature to 190 degrees and place pink salmon surrounded by vegetables in it.

Time flew by unnoticed.

All that remains is to beautifully decorate our lean, but very tasty holiday dish. I remove it from the fish and then transfer the top layer of baked potatoes to another bowl.

And other vegetables are expected to be taken into account as well.

I place pink salmon on dill branches.

I cover it with potato slices, peppers and carrots.

Recipe 6: baked fish with potatoes and cheese (with photo)

Fish (pike perch, halibut) - 700-800 g
Potatoes - 1 kg
Hard cheese - 150 g
Mayonnaise - to taste
Salt - to taste
Seasoning - to taste

Cut the fish into small pieces, salt, sprinkle with fish seasoning (or any other).

The amount of fish depends on the size of the form in which you will cook.

Peel the potatoes and cut them into thin slices.

Grease the mold with margarine or butter. Spread the potatoes in a thin layer, add salt and sprinkle with the same seasoning as the fish.

We lay out the fish in the next layer.

You can put a layer of tomatoes on the fish, but since my family considers baked tomatoes a perversion, I had to give them up.

Place the potatoes again in a thin layer on the fish, add salt and sprinkle with seasoning.

All this is generously greased with mayonnaise.

Three cheeses on a grater and pour out.

Place in the oven and bake until done (about 40 minutes) at 180 degrees.

Bon appetit!

Recipe 7: fish fillet cooked in the oven with potatoes

Baked fish with potatoes is an excellent dish for a Lenten table or a weight loss diet. It is better to lightly boil the potatoes before baking, otherwise the cod will be ready much earlier than the potatoes.

If you are not fasting, cook potatoes and fish in the oven in butter: together with garlic and salt, it will give the dish a wonderful taste. If you want to maintain a lean diet, replace the butter with olive or other vegetable oil.

600-700 g fillet of any fish (I used cod);
4 large potatoes;
garlic powder, salt, ground black pepper - to taste;
half a cup of melted butter;
chopped parsley - for decoration.

Wash thoroughly and boil the potatoes directly in their skins until they become just soft, but do not fall apart (about 15 minutes of boiling).

Cool the potatoes slightly and cut them into cubes. Thaw the cod fillet (if necessary), rinse and cut into medium-sized pieces.

Sprinkle the potatoes and fish with salt, pepper and garlic powder (or minced garlic).

Generously drizzle the melted butter over the fish and potatoes.

Place everything on a baking sheet. I prefer to layer the ingredients in a single layer for a more crispy, browned finish.
Bake the potatoes and fish in the oven for 15 minutes at 210 degrees Celsius on the middle rack, then increase the heat and cook for a couple of minutes until the potatoes and cod are covered with a fried golden crust.

Remove the pan from the oven and immediately place the baked fish and potatoes on plates.

Step 1: Prepare the fish fillet.

Fish fillets must be defrosted; never cook from frozen ones, nothing interesting will come out. After defrosting, the fish should be rinsed with cold water, dried with paper towels and cut into small pieces. Pepper the fillet, add salt and leave it like that for 15 minutes, soak in spices. At this time, start preparing other ingredients.
Important: You can use not only pepper, but also any other spices suitable for cooking fish.

Step 2: Prepare the potatoes.

Step 3: Prepare the tomatoes.

Step 4: Prepare the cheese.

Grate the cheese on a medium or fine grater. To make the process go faster, you can moisten the grater with cool water, then the cheese will stick to it less.

Step 5: Cook fish fillet and potatoes in the oven.

Place the filled form in a preheated 180 degrees oven on 40 minutes. During this time, the potatoes and fish will bake, become softer, and an appetizing crispy crust will form on top of the cheese.

Step 6: Serve the fish fillet and potatoes in the oven.

Mayonnaise can be safely replaced with sour cream, and if you don’t have either, you can put a few pieces of butter on top of the grated cheese.

Cheeses such as Russian, Dutch and Kostroma are best suited for cooking in the oven; they form just the right crust.

1 medium fish (about 400 g);
2 small potatoes;
1 medium onion;
1 tablespoon chopped parsley;
To taste – salt and ground black pepper;
A little Khmeli-suneli or seasoning for fish dishes (optional);
A little sunflower oil for greasing the foil.

Cooking step by step:

1 Let's start with processing the fish. If you have a whole fish carcass that has not been processed in the store, clean it of scales and remove the entrails.
If the fish contains caviar or milk, do not throw it away, this is the most useful part of the fish, we will bake it too. As mentioned above, we also leave the head of the fish, but remove the gills (required!).

2 Now let's deal with vegetables and herbs. Wash the potatoes and onions, peel and cut into cubes. Finely chop the parsley with a knife.
Mix vegetables and herbs in a separate bowl, salt and pepper them to taste.

3 Let's return to the fish again: sprinkle it with salt and pepper, you can add a little Khmeli-Suneli or seasonings for fish dishes - to your taste. Place our fish on greased foil. Place prepared vegetables around and on top of the fish.

4 Now our task is to wrap the fish and potatoes in foil so that during baking the juices from the fish and vegetables do not leak onto the baking sheet.

5 Bring opposite corners of a sheet of foil together and pinch them together to form a compact pouch.

6 Now place the foil packet on the baking tray. Fish and potatoes are baked in the oven at 200° for an hour. Halfway through the process, open the oven and turn the bag over (make sure the “seams” are not on the bottom!).

7 After an hour, remove the bag from the oven and carefully (so as not to get burned!) unfold the foil.

8 Sprinkle a little grated cheese over the fish and chips and, without wrapping them again, place in the oven for a further 5 minutes to melt the cheese slightly.