Boil the fish in the sleeve. Baked fish in a sleeve in the oven

If you are watching your figure and are not used to spending a lot of time and effort on cooking, fish baked in a sleeve is the best solution for you. This dish contains a minimum of calories and a huge amount of healthy protein. Place the sliced ​​product in the oven and it will cook in just 30-40 minutes. without any effort.

Fish in the sleeve in the oven

• Number of servings: 6
• Cooking time: 60 minutes

Fish baked in a sleeve with vegetables

A variety of fish is suitable for this recipe. It is worth choosing those varieties that contain a small amount of bones. A win-win option is fillet.

To bring to life a delicious fish recipe up your sleeve, you will need:

• 350-400 g of fish (mackerel, pink salmon, tilapia, etc.);
• two carrots;
• a pair of onions;
• potatoes (4-5 pieces);
• one medium sized zucchini;
• 200 g cauliflower;
• one lemon;
• salt and spices to taste;
• sunflower or olive oil.

First prepare the fish. Wash and gut it, remove large bones and cut into medium-sized pieces. If you have fillet, simply chop it into slices. Sprinkle the product with freshly squeezed lemon juice and pour olive or sunflower oil.

Now it's time for the vegetables. Wash them and cut them into pieces. Potato and zucchini slices should be large, carrots should be chopped into rings, the thickness of which will not exceed a centimeter.

The onion is cut into half rings, the greens are finely chopped, the cauliflower is divided into inflorescences. All prepared vegetables are placed in a deep bowl. They need to be sprinkled with salt, pepper and other seasonings, and mixed thoroughly.

Combine the vegetables with the fish, stir again and put the whole mass into the sleeve. Its edges on both sides are tied with special ribbons.

Such fish in the sleeve is cooked for no more than 40 minutes at temperatures up to 180 degrees. This is a great idea for lunch or dinner, and can be served as a main dish at your holiday table.

Fish baked in a sleeve with aromatic herbs

This is an amazing recipe that will allow you to truly enjoy your food while keeping the calories to a minimum. Low-fat river or sea fish with a small amount of bones are suitable for it. The ideal choice is dorado, mackerel or silver carp.

To prepare the dish you need:

• one small fish (no more than half a kilo);
• one lemon
• “Herbes de Provence” seasoning (a mixture of basil, oregano, marjoram, etc.).

The most difficult step in the recipe is cleaning and cutting the fish. It is necessary to remove scales, fins and entrails. To skip this troublesome step and save time, use fillets.

Wash the fish and dry it with a napkin. Rub the product generously with salt, not forgetting to salt the inside. Squeeze one tablespoon of juice from the lemon and pour it over the dish.

Place the prepared product in the sleeve and tie it on both sides. For these, special ribbons (they are often included) or regular thread are suitable. Make several punctures on the film in the upper part with a needle or toothpick: steam will escape through them. Bake the dish for 40-50 minutes at a temperature of 180-190 degrees.

Fish in a sleeve in the oven is a very tasty and at the same time dietary product. When preparing it, a minimal amount of oil is used, due to which the dish is marinated in its own juice. This is a little joy for those who are on a diet or simply follow the principles of healthy eating.

You have to eat fish - everyone knows, but not everyone loves her. We have already cooked the most delicious one. Now try to cook it in a baking bag and perhaps it will appear on your table more often. This recipe can be used to bake any red fish: trout, chum salmon, pink salmon.

You will need:

• salmon steaks (or fillets)
• lemon
• bell pepper
• ground black pepper
• allspice peas
• honey 1 tsp
• baking bag 1 piece

For details on how to use bags or a baking sleeve, see

Step-by-step photo recipe:

Salmon steaks wash, dry with paper towel, add some salt And pepper, water juice of half a lemon.

Place a baking bag on a baking sheet and place the fish in it, place a slice on each steak lemon and two stripes of red bell pepper. I added another branch thyme.

IN white wine stir 1 tsp honey and pour it into the bag.
Advice: If the honey is thick, heat the wine in the microwave until hot, then the honey will quickly dissolve.

Tie the bag and make small ones cuts on top for steam to escape. Bake the fish in the oven at t 180°C 30-35 minutes.

The fish is ready. Carefully cut the bag - it is convenient to do this with scissors. Carefully! Don't get burned by the steam! Place the salmon on a plate.

Drain the liquid from the package into a separate container - this is wonderful sweet and sour sauce, which should be used to water the fish when serving.

Fragrant, tender fish!

Eat for your health!

Season the salmon steaks with salt and pepper, and sprinkle with the juice of half a lemon.
Place a baking bag on a baking sheet and place the fish in it, place a slice of lemon and two strips of red bell pepper on each steak.
Stir 1 tsp in white wine. honey and pour into a bag.
Tie the bag and make small slits at the top to allow steam to escape.
Bake the fish in the oven at 180°C for 30-35 minutes.
When the fish is ready, carefully cut the bag and place the salmon on a plate.
Drain the liquid from the bag into a separate container - this is a wonderful sweet and sour sauce that should be poured over the fish when serving.

Sea and river fish are especially tasty when baked in the oven. This method of cooking not only allows you to achieve tender dishes, but also significantly reduces the time you spend in the kitchen. Baked fish in a sleeve in the oven has a special aroma. You can cook it with vegetables, cheese, sour cream and many other ingredients.

Fish has one remarkable property - it does not like to be cooked for a long time. When cooked at high temperatures, it turns out dry, and when simmered slowly, it falls apart into fibers. The fish turns out juicy, tender and retains its shape. During cooking, it is soaked in its juice.

An alternative to this cooking method can, at a stretch, only be baking the product in foil. During cooking, the fish should not touch the bag. As a rule, vegetables are placed on it. This is done so that during baking the fish does not stick to the sleeve.

The spices used in this cooking method are tarragon, allspice, coriander and basil. Cooking time depends on the type of fish and its size. You can speed up the cooking process by cutting the fish carcass into pieces. The nutritional value of the product is not inferior to meat. in this indicator it can be compared with beef, but is superior.

Today, many people are thinking about how to make their diet healthy. For example, everyone knows that fried foods are harmful due to excess fat. But few people decide to give up fried food, because either the meat does not have the same taste. An excellent alternative is baking food. Especially if you use such an interesting invention as a baking sleeve.

You can bake anything in the sleeve - meat, vegetables, fish, even cutlets and meatballs. Moreover, food is cooked without adding fat, in its own juice.

Such a useful kitchen item as a baking sleeve is sold in almost every supermarket. Typically, this product is placed “in the company” of foil, baking paper, cling film and other similar products. The sleeve is produced by different companies, so the price of different samples of this product can vary greatly.

In appearance, the baking sleeve resembles a long plastic bag rolled into a roll. To use, you will need to cut a piece of the required length, and after filling the sleeve with products, secure its open sides with clips. The filled sleeve can be placed on a baking sheet or in a deep frying pan. To ensure the release of hot steam, it is worth piercing the top of the sleeve several times with a needle or fork.

Let's look at how to cook fish in the sleeve. Firstly, you can bake any fish in your sleeve. You can put the fish either as a whole carcass (of course, having previously cleaned it of scales and entrails) or in portioned pieces. You can use ready-made fillets for baking, which are sold in fish stores.

Fish in a baking sleeve, cooked with vegetables, is especially tasty. So, for example, you can bake pike perch. We clean the fish, wash it and dry it well with napkins. Salt and pepper inside and out. To give the fish a piquant taste, put a little crushed garlic and a sprig of parsley in its belly.

Chop the vegetables. You can use potatoes, carrots, onions and other vegetables for this dish. You should definitely add greens. Chopped vegetables should be mixed and seasoned with salt and pepper. Now we put the vegetables in the sleeve, place the prepared pike perch carcass on top of the resulting vegetable “pillow” and close the open sides of the bag. Place the filled sleeve in a deep frying pan and pierce its surface with a needle or fork so that steam can escape freely. And place in an oven preheated to two hundred degrees, and bake for about forty-five minutes.

We take the finished dish out of the oven, cut the sleeve with scissors (here you need to be careful not to get burned), and here we have a wonderful dietary dish - fish baked in a sleeve with vegetables, cooked in its own juice.

Here's how you can First, prepare the ingredients. For two mackerel we will need two carrots, onions and tomatoes, three potatoes, three tablespoons of mayonnaise, as well as a special salt that contains salt.

We clean the fish, wash it and rub it well with seasoning. If there is no such seasoning, then the mackerel should be salted, peppered and sprinkled with lemon juice. We clean the vegetables and cut them into fairly large pieces. For example, it is enough to cut a medium-sized potato into four parts. Add finely chopped herbs to the mayonnaise, stir and brush the fish and vegetables with this mixture. Place everything in the sleeve, tighten the edges with clips and bake the fish in the oven for forty minutes. Then cut the top of the bag and leave the dish in the oven for another ten minutes. In this case, the sleeve will acquire a golden brown crust. Place the prepared mackerel and vegetables on a dish and pour over the sauce that formed during the baking process.

Another interesting recipe that can be classified as fish baked in a sleeve is called mushrooms. For one fish weighing about 800 grams you will need approximately three hundred grams of champignons, an onion, a little mayonnaise, salt and fish seasonings.

The fish must be cleaned and washed. The mushrooms are cut into slices, and the onions are cut into half rings. Mix mushrooms, onions and mayonnaise in a bowl. Rub the fish outside and inside with salt and seasonings, then stuff it with a mixture of onions and mushrooms. Place the fish in the sleeve, close the free edges and place the resulting bag on a baking sheet. Bake until done, this will take about forty minutes. If you want to get a golden brown crust, you need to tear off the top of the sleeve ten minutes before the end of the baking period. Our delicious and healthy baked in the sleeve is ready. We put it on a dish and invite everyone to the table.

Rechnaya occupies a place of honor in Russian cuisine, and for good reason, because it contains a huge amount of useful substances necessary for humans. There are a huge number of recipes for its preparation, but in the rhythm of modern life there is not much time for cooking, and the food should be not only tasty, but also healthy! One of the most dietary ways to cook river fish is to bake it in the oven. To do this, you can use foil, a sleeve, or simply sprinkle with salt.

It’s worth trying to bake fish in a sleeve - it turns out incredibly tasty and does not require adding oil or other fatty foods for frying. So, what will it take?

For 4 servings you will need:

Preparation:

When starting to prepare the dish, you should remember that the fish in the sleeve is baked very quickly, therefore, it can be pre-marinated and left for a while so that the fish is soaked in all the ingredients.

First you need to clean and rinse well. Make several small cuts across (this will allow the spices to penetrate more deeply and make the taste brighter).

Separately prepare a mixture of salt, sugar, pepper, lemon and rub the fish well with it, leave for 30 minutes.

Separately cut the onion into half rings, you can cut the carrots into strips or cut out any interesting shapes, it will not only be tasty, but also beautiful! Cut the lemon into half rings (sometimes you can use tomatoes instead of lemon, the taste will be different, but no worse, it all depends on preference).

So, after half an hour, you can start preparing the dish! The fish is well soaked in spices, a piece of lemon is placed in small transverse cuts and the fish is sent to the baking sleeve.

Sprinkle onions and carrots on top, put a few sprigs of dill and a few bay leaves, tie it well, make a couple of small cuts in the sleeve so that the fish can “breathe” and place in a preheated oven.

Bake at a low temperature for about an hour (it all depends on the size of the fish and the power of the oven).