Fish with rice in the oven is a delicious dish for the whole family. Stuffing fish fillets with mushrooms

Fish with rice in the oven is a great dish for the whole family for lunch and even dinner. You won’t gain excess weight from eating this kind of food, of course, if you don’t top the finished dish with all sorts of sauces. After all, it is prepared without adding unnecessary fat, and it’s good for children to feast on fish.

Recipe for fish stuffed with rice and baked in the oven

There are many options for preparing baked fish; some recipes are simply amazing in their scope and complexity of execution. But not all housewives can repeat some unusual method in their kitchen, so you need to start with something simple. To do this, let's look at a recipe that even girls with little cooking experience can recreate.

To prepare you need:

Whole fish carcass of your choice, weighing 1–1.5 kg;
rice – 300 g (can be varied depending on the number of people);
large onion;
mayonnaise or sour cream;
spices and salt at your discretion.

To make your baked fish tasty and juicy, follow the following instructions:

Clean the fish and rinse thoroughly. Make longitudinal cuts on the carcass, and then rub with your favorite spices. You can use a little citric acid, it will “corrode” the small seeds. Place the fish on a baking sheet;
Rinse the rice thoroughly and boil in salted water until half cooked;
Remove the skins from the onion, chop finely and fry;
Mix rice with onions, add salt and pepper. Stuff the fish with the resulting mixture. If all the rice and onions won’t fit, you can distribute the food on a baking dish;
Lubricate the fish thoroughly with sour cream or mayonnaise and you can cook for 60 minutes at a temperature of 180 degrees.

In an hour, the stuffed fish will be ready; you can serve it with fresh vegetables and pickles. By the way, in this recipe the dish can not only be baked, but also be tightly wrapped in foil.

Recipe for cooking fish fillet with rice in the oven

Let's consider another option for cooking fish in the oven.

For the dish you will need:

fillet of any favorite fish (cod fish is excellent) – 1 kg;
rice – 300 g;
carrots and large onions - 1 pc.;
sour cream, if you are watching your figure, then take it with a minimum percentage of fat content - 100 g;
boiling water – 600 ml;
vegetable oil – 3 tbsp. l.;
herbs of your choice, for example, dill or parsley - 1 bunch;
salt and spices to taste.

Let's go through the step-by-step process of preparing fish with rice:

Remove the skins from the onion and chop it as finely as possible;
Wash the carrots, peel and chop them in a shredder;
Add 2 tbsp to a hot frying pan. l. oil and fry the carrots and onions until beautifully golden brown. Cooking time is about 10 minutes;
Take a baking sheet with high sides and grease it with 1 tbsp. l. vegetable oil. Place pre-washed rice on it;
Wash the fillet of the selected fish, cut into large pieces and spread over the rice. Add salt and spices to the dish to your taste;
Place fried vegetables on the fish: onions and carrots;
If you are going to use fresh herbs in a dish, now is the time to add them. To do this, wash the plants and chop them very finely. Sprinkle the dish with herbs;
Dissolve sour cream in boiling water, add salt and spices to taste and pour the resulting mixture over rice and fish;
Cover the top of the baking sheet with foil so that there are no holes, otherwise the liquid will evaporate and the cod fillet or any other selected fish will turn out dry and inedible;
Place the dish in the oven preheated to 200 degrees for 40 minutes.

Recipe for cooking fish in the oven with rice and vegetables

Let's consider another option for preparing fish with vegetables and adding cheese.

The dish requires the following ingredients:

red fish (preferably taken in one piece) – 500-700 g;
rice – 250 g;
large carrots, large onion, tomato - 1 pc.;
hard cheese - grated 1.5 cups;
mayonnaise or sour cream - 3 tbsp. l.;
fresh dill or parsley;
favorite seasonings, salt.

The sequence of creating this culinary masterpiece is as follows:

Wash the fish, remove the skin and excess bones, salt and roll in your favorite spices. Place the prepared piece on a baking sheet, lightly greased with butter; if you wish, you can cut the fish, but this is not necessary;
Boil the rice in salted water, drain in a colander, and allow excess liquid to drain. Spread the dried cereal in an even layer over the fish;
Place mayonnaise or sour cream in a separate bowl, add chopped onion and grated carrots. Mix everything carefully. Spread the resulting sauce over a layer of rice;
Sprinkle cheese on top;
Wash the tomato, cut into thin rings and spread over the cheese;
Place the dish in the oven preheated to 180 degrees for 40 minutes, then remove the baking sheet and sprinkle the dish with chopped herbs. Then let the fish brew for another 15 minutes in the oven.

After this, you can serve the dish to the table. By the way, some housewives call this dish a casserole with fish and rice in the oven. This name is not without logic, since thanks to the cheese crust, the result is a truly tasty and juicy casserole.

Fish with rice in the oven is an ideal example of a healthy and balanced diet. Much has been said about the beneficial effects of fish on the human body, and there are hardly people who have not heard about the indispensability of this product as a source of amino acids, calcium, phosphorus and other useful substances. But for a complex diet, eating fish in isolation from other foods is not suitable - it contains almost no carbohydrates necessary to provide the body with energy. Therefore, many chefs have adopted the technique of baking carcasses stuffed with carbohydrate-containing products, the first place among which rightfully belongs to rice, which also contains fiber, minerals, and B vitamins.

The combination of seafood and rice is found in the diets of many Asian countries (just remember the now popular sushi), and the reason for this lies precisely in the ideal complementarity of the properties of the components.

First, a simple recipe for fans of simple dishes that allow you to concentrate on the taste of each ingredient without mixing them in the overall palette. An important advantage of the recipe is its absolute versatility. It can be either sea or river, almost any type and shape - it all depends on your preferences. Interested? Then you will need a minimum of ingredients, including:

The carcass is cleaned and washed thoroughly, after which it is prepared for stuffing. Shallow cuts are made along the entire length, after which the outer and inner surfaces are rubbed with a mixture of lemon juice, salt and spices. The rice is cooked until half cooked, the onion is peeled, finely chopped and lightly fried in a frying pan. The carcass is filled with a mixture of rice and onions, adding salt and pepper to taste.

Stuffed fish is baked on a greased covered baking sheet or tightly wrapped in foil, in an oven preheated to 180-190 degrees. An indicator of readiness will be the characteristic aromatic crust, which will appear 50-60 minutes after the start of baking.

Salmon steaks

An amazing combination of flavors can be obtained by combining salmon or trout with good varieties of rice and carrots in one portioned dish. To prepare this delicacy you will need:

The dish is very sensitive to the quality of meat, so you need to choose it very carefully. Cooking begins by thoroughly washing the steaks under running water, after which they are blotted with paper towels, sprinkled with lemon juice and rubbed with a mixture of salt and white pepper. , chop carrots and onions, then lightly fry in sunflower oil.

The foil is cut into large squares and covered with sunflower oil. Rice is mixed with vegetables and placed on foil; peas or corn can be added if desired. sprinkle with rosemary, place the steak on top, and spread garlic paste over its surface. The edges of the foil are wrapped and sealed as tightly as possible. The resulting ones are placed on the middle shelf of an oven preheated to 200-210 degrees. Salmon or on a bed of rice and vegetables, cooks for 20-25 minutes.

During the cooking process, you should not open the envelopes, and after baking, you should do this carefully to avoid steam burns. Before serving, pour a little olive oil over the dish.

Bake cod fillet

This aromatic dish, covered with a delicate cheese crust, will be a real find for the most sophisticated gourmets. The components necessary for its preparation include:

Cooking begins with frying chopped onions. Then it is mixed with washed rice and chopped herbs. Place all this in a deep baking tray greased with vegetable oil. cut into large pieces, wash and place on rice, tomato rings are placed on top. Sour cream, salt and spices are diluted in boiling mineral water, after which the liquid is poured into the dish.

Place the baking sheet in an oven preheated to 200-210 degrees, covering it tightly with foil. After 25-30 minutes, carefully open the dish and sprinkle with grated cheese. Now the cod baked with rice, tomatoes and cheese should stay in the oven for another 10-15 minutes. The dish is served hot; you can supplement it with fresh vegetables, light salads or crackers.

Fish and rice in the oven, cooked carefully with love, will definitely turn out healthy and incredibly tasty. It is suitable for a festive table, a romantic dinner, and as a dietary dish - a variety of cooking methods will allow you to choose a recipe that fully meets the necessary requirements.

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Rinse the fish well in running water, then dry it and you can start cooking. Since preparing the fish takes a little time, you will need to start with the filling. Rice - it is advisable to take round varieties, rinse very well in cold water, then add hot water and boil until tender. You need to salt the rice at the very end of cooking, but this is not important - you don’t need to add salt.

Mix the finished chilled rice with finely chopped onions, add greens. Cheese and carrots can be thinly sliced into strips, or you can use a large grater. After this you can fish.

Pink salmon is a very tender and tasty fish, but some people find it a little dry. To make the finished dish juicy, you can add a little milk to the minced meat. Cut the fish very carefully in the middle - try not to damage the skin. We take out the middle bone; small bones can be removed with your hands or tweezers.

Carefully cut off the meat that remains on the ridge with a knife, chop it and pour in a small amount of milk. Without squeezing the milk too much, mix the fish pulp with the prepared rice filling, stir, add salt and black allspice.

Pink salmon is not a fatty fish, so it can also be used as a dietary food. Don't let the presence of one or two tablespoons of rice scare you - the dish will not be very high in calories.

Tip: to make the fish with a beautiful golden brown crust, you can grease it with a thin layer of mayonnaise or sour cream - in this case, the fish is baked in the oven. To prepare stuffed pink salmon with delicate, soft skin, we recommend steaming it.

The dish is served either hot or chilled, as desired. Before serving, decorate with greens. You can use boiled rice or mashed potatoes as a side dish.

We all know very well that fish is not only tasty, but also a very healthy product. And many of us remember that earlier, in Soviet times, there was one day a week, Thursday, which was considered the official fish day. On this day, no other dish could be found in restaurants, cafes, or canteens. Can you imagine how its benefits increase when you add other products to the recipe? We will now look at how stuffed fish is prepared. Several food options will be offered.

rice and vegetables. Preparatory stage

Starting in September, you can buy live carp, which taste great, especially if it is baked whole in the oven. And if you make it with a filling of vegetables and rice, then you will not be able to tear yourself away from the dish until you eat it completely. After all, on the one hand, the filling will be saturated with fish juice, on the other hand, it will give it a spicy taste and aroma. Instead of carp, you can stuff carp, as it is more common.

So, what do you need to do to make the stuffed fish a super dish? Let's begin. We clean and gut our carp, removing the gills. Wash thoroughly in water. We blot the remaining liquid with a napkin, pepper and salt. While the fish is soaked in salt and marinated a little, we are preparing the vegetable filling. Boil the rice, fry the bell pepper and onion in vegetable oil, each vegetable in a separate frying pan. Then mix the fried vegetables in one container, add chopped herbs and your favorite spices.

Bake stuffed fish

Salt the resulting mixture and fill each fish with this mixture. Grease a baking sheet with vegetable oil and place the aromatic semi-finished products filled with filling on it. We try to do this as efficiently as possible. Sometimes some of the minced meat remains, no big deal. Place it on a baking sheet between the fish. Preheat the oven to 180 degrees and place our carps in it. About ten minutes before they are ready, it is recommended to cover them with mayonnaise.

Baking time depends on the thickness of the dish - 10 minutes for every two and a half centimeters of thickness. stuffed with vegetables and rice, it not only looks appetizing, it is also a very healthy dish. And what an awesome taste! You can serve it with fresh tomatoes or your favorite vegetable salads, as they go well together. Cooled fish tastes no worse than the one fresh from the oven.

Stuffing the pike. Ingredients and preparatory stage

If you like to eat fish, we suggest you try the stuffed pike. There is no shame in putting this dish on any table. We will need: one and a half kilogram pike, one egg, one processed cheese, one onion, a tablespoon of semolina, 200 grams of white bread without crust, 50 ml of 10% cream, one lemon, 50 grams of mayonnaise, pepper, salt and dill. If you want to learn how to stuff fish, pay attention to this recipe.

Once you master it, you will never have problems with any fish. We wash the pike, clean it and gut it. We remove the gills and cut off the head. Carefully cutting the meat with a sharp thin knife, we separate the skin from the spine and fillet. In the entire cooking process, this is the most difficult task. Let us repeat that you need to cut and then separate the skin so as not to tear it under any circumstances. There is no need to cut out the fins.

We pull the skin off the pike, like a sleeve, very carefully. Having done this, we cut the spine with a knife. We separate the meat from it, trying to capture as few bones as possible.

The final stage and baking of stuffed pike

We marinate the head, skin and meat in salt, pepper and lemon for more than two hours in a vacuum container in the refrigerator to completely get rid of the very specific smell. Soak white bread in cream. We turn the pike meat into minced meat in a blender. Then add dill, finely chopped onion, semolina, egg, bread, pepper and salt to the blender. We grind all this until it turns into homogeneous minced meat, and then mix the processed cheese into it with a spoon.

We place foil on the table, in two or three layers, on it - baking parchment, one sheet, to prevent the pike from sticking to the foil. We fill the latter, apply and fasten the head, coat it with mayonnaise. Roll the foil and parchment tightly. Place in the oven preheated to 180 degrees and bake for 60 minutes. Immediately remove from the oven, but unroll only after it has cooled completely. Decorate with mayonnaise and cranberries, cut into portions and serve. Although this stuffed fish is a little complicated to prepare, it turns out amazingly delicious!

Cooking red fish with vegetables - a super tasty and healthy dish

This recipe is much simpler than the previous one, the fish will turn out no worse. Well, yes, red fish is what it is. For four servings you will need: salmon - half a kilogram, potatoes - four pieces, two onions, sour cream - one glass, parsley, dill, pepper, salt. Wash the fillet well and dry it with a paper towel. Immediately cut into portions. Cut the peeled potatoes into thin slices, pepper them, add salt and place them on a greased baking sheet.

Cut the onion into half rings and place on top of the potatoes. Then we sprinkle pieces of our red fish with finely chopped herbs. Fill it all with sour cream. Cover with foil and place in the oven preheated to 200 degrees. Bake for 40 minutes, then open the foil and cook for another 10 minutes. When the top is browned, remove from the oven. Red fish with vegetables is ready.

Swordfish with white wine and onions

There are many ways to prepare river or sea fish. They also differ greatly in complexity. You can't tell much in one article. Therefore, we want to pay attention to at least some fish recipes, for example, how swordfish is prepared with white wine and onions. Prepare for four servings: flour - 50 grams, corn oil - 450 grams, onions - two heads, dry white wine - 175 mg, pepper and salt, fish - one kilogram.

We clean it, wash it, dry it, cut it into five parts, salt it and roll it in flour. Heat it in a frying pan and fry the fish steaks in it until golden brown. Place the remaining oil in a clean pan, heat it up and pour finely chopped onion into it. Cook for five minutes, stirring occasionally. Then pour in the wine and cook for ten minutes, without bringing to a boil. Add the “sword” and cook for another 10 minutes until done. If you like hot fish dishes, then this option is just for you.

Stuff the fish and fry

For this recipe you can use mackerel, horse mackerel, hake or salmon, about one kilogram. We will also need: one egg, 50 mg of milk, 80 grams of crackers, the same amount of margarine or butter, 40 ml of vegetable oil, 40 grams of sour cream, 20 grams of parsley, chopped dill and salt. Now we’ll tell you how to prepare this stuffed fish; the photos will help you figure out the recipe.

We open the cleaned horse mackerel or mackerel from the back, remove the spine with a knife, all the rib bones that are possible, and salt it. We mix the products intended for filling and send them to their destination. We restore the shape of the fish as much as possible, moisten it with beaten egg, roll it in ground breadcrumbs and place it in a frying pan, where we fry until golden brown. Then we fasten the edges with a wooden pin so that they do not separate, pour in sour cream and simmer for several minutes, covering with a lid. Pour the finished dish with fat and serve along with boiled potatoes and mushrooms stewed in sour cream.

Stuffing fish fillets with mushrooms

Ingredients: fillet of perch, halibut or hake, 100 grams of butter, the same amount of onions and tomatoes, 250 grams of fresh mushrooms, two eggs, 60 grams of parsley, 30 mg of salt, ground black pepper, 125 grams of breadcrumbs.

Cut the fillet into thin pieces, rub with pepper and salt. Fry the mushrooms and onions in butter for about five minutes. Add parsley, peeled tomatoes, pepper, salt and simmer for 10 minutes over low heat. This is followed by the actual preparation of the stuffed fish. Spread the mixture obtained in a frying pan onto fillet pieces, roll into tubes, secure, dip in egg, beaten for this purpose, roll in breadcrumbs and fry well. After this, put it on a warm dish and serve.

When mastering fish recipes, it would be useful to take into account the general recommendations for stuffing:

Bon appetit!