Sea tongue baked in the oven in sour cream and spices. Sea tongue baked in the oven

Oven-baked potatoes with sole (or pangasius fillet) will appeal to lovers of hearty dishes who are tired of ordinary potatoes. Fish, tomatoes and cheese will change the taste beyond recognition. Outwardly, the dish resembles pizza. It will take a little over an hour to cook. The recipe is available even to novice housewives. A great opportunity to surprise your family and friends with your culinary skills.

Ingredients:

• fish fillet (sea tongue) - 500 grams;
• potatoes (medium) - 7 pieces;
• tomatoes - 4 pieces;
• onions - 1 piece;
• hard cheese - 150 grams;
• sour cream (mayonnaise) - 100 grams;
• vegetable oil - 2 tablespoons;
• salt, pepper - to taste;
• greens (optional) - to taste.

The sole is a flattened fish with an elongated body resembling a flounder. In many recipes, it is replaced with cheaper and more affordable pangasius fillet, a river fish of the catfish family, which is grown on farms in Vietnam.

Sole potato recipe

1. Defrost the fillet, rinse with running water. If it does not fit on a baking sheet, cut into 2-3 pieces.

2. Peel the potatoes, cut into slices 2-3 mm thick.

3. Cut onions and tomatoes like on pizza (in slices).

4. Grease a baking sheet with vegetable oil.

5. Put half of the potato pieces on the bottom, lightly salt.

6. Add onion and sole, pepper, then salt again.

7. Put the remaining potatoes, then the tomatoes. Lubricate with mayonnaise or sour cream.

8. Preheat the oven to 200°C, place a baking sheet, bake for 40-45 minutes.

9. Grate the cheese on a coarse grater.

10. Remove the baking sheet from the oven, sprinkle with cheese evenly. Bake another 5-7 minutes at the same temperature.

11. Cool potatoes with sole, cut into portions. You can sprinkle with herbs.

A lot of different ways of cooking fish fillet have been tested and approved by me and my household. We all have a special sympathy for the fillet of the sole. But, as you know, this fish is quite fatty, which not every stomach likes. Therefore, before preparing any dish from the sea tongue, you should think about how to do it, so as not to the detriment of health. An absolutely amazing and, most importantly, a very simple recipe for cooking fish fillet with cheese and tomatoes in the oven caught my eye.

You can cook any fish fillet in this way (cod, tilapia, pollock ...). This cooking method makes the fish fillet very juicy, tender, satisfying and completely non-greasy. And the presence of a tomato gives the fish a very pleasant fragrant aftertaste. As they say, paraphrasing the famous phrase: everything tasty is simple! See for yourself.

Grocery list:

fish fillet according to the number of eaters, pepper, salt, cheese, seasonings, tomatoes, mayonnaise.

Cooking fish fillet of the sole with sauce and tomatoes in the oven according to the photo recipe cook:
We wash the fish fillet and wipe it, spreading it on a cloth napkin. The fillet must be dry.

We put the fillet in a cup, put all the spices on it, including mayonnaise, and coat well.

And

In this form, it is advisable to leave the fish for at least half an hour (preferably longer). So it will be better saturated with spices. We cover a baking sheet with foil, grease it with vegetable oil.

Put the fillet on the foil, on top of the tomatoes, cut into circles.

And

I did not cover one fillet with tomatoes - there is an ardent opponent of this vegetable in our house. Sprinkle the fillet with grated cheese on top and bake in the oven (220 ° C) for about half an hour.

As a result, sole fillet under cheese and tomatoes turns out not only beautiful, but also amazingly tasty.

It can be served as a side dish or on its own.

Bon appetit

Recommended: Sea bass fried in starch


Fried sea bass fillet Once I thawed the sea bass fillet and was about to fry it, breading it in flour, as it turned out that there was no flour at home! No. Neither wheat nor rice. And then I remembered that Chinese chefs breaded fish in starch and decided to try this unusual breading recipe. Happened! I haven't eaten such delicious fried fish in a long time!
To fry sea bass in starch, you need:
for 4 hearty servings Fish fillet (sea bass or other good fish) - 4 plates;
Starch - 4 tablespoons;
Thyme - 0.5 teaspoon;
Salt;
Vegetable oil for frying. How to fry fish in starch

• Dry the fillet, rub with salt and thyme. Let stand for 20-30 minutes. Roll in starch.
• Fry in hot oil on both sides.

List of recipes

As a rule, among the huge variety of seafood, it is quite difficult to decide. Sole tongue also belongs to flounder-like fish species. This fish is well suited for cooking in the oven, slow cooker, and also in batter. It can be used to make meatballs. Difficult to answer the question, how much is the sea language cooked? And the answer is simple, they usually cook it for 10 minutes. Sea tongue dishes are rich in vitamins. In many countries of the world, sole is considered the most delicious delicacy.

How to cook sole fillet for a holiday? For the holiday, it is best to cook the fillet in the oven with vegetables. Before talking about the taste of the described species, it is necessary to choose the right carcass of the sole, there are some nuances here. It is best to purchase not a sole fillet, but a whole carcass.

The easiest way to cook sole is frying. In order to prepare this dish, you will need a minimum of effort. Baked sole can be served on the festive table. This delicacy will help surprise all your guests, especially if you make a beautiful decoration. In addition, the baked sole will retain all the vitamins and minerals, so this type of processing is preferred.

How to cook sea tongue? The recipe is simple. First you need to purchase fresh fish, then stock up on related products and start cooking, clearly following the recommendations.

Fish with a golden crust

Ingredients:

• Fish - 800 g;

• Oil - 100 g;
• Green onions - 1 bunch;
• Tomato - 2 pcs.;
• Garlic - a few cloves;
• Flour;
• Salt and pepper to taste;
• Spices.

Cooking:

1. Cut the carcass into small portions.
2. Grate the pieces with salt, pepper, spices, bread them in flour.
3. Heat portioned pieces in a frying pan with sunflower oil.
4. Finely chop the tomatoes, garlic, and onion.
5. Pour a small amount of vegetable oil into the dishes, put the vegetables and fry for no more than five minutes.
6. Add fish to vegetables and cook for 10-15 minutes.

Incredibly delicious dish! The fish just melts in your mouth!

Sea tongue in batter is the most common recipe for cooking fish. Everything is pretty simple. To cook fish, you will need a minimum of products, namely fish, flour, sunflower oil, salt and pepper, eggs.

Sole tongue in batter

The easiest recipe ever.

Ingredients:

• Fish - 800 g;

For batter:

• Flour - 200 g;
• Eggs - 2 pcs.;
• Salt and spices.

Cooking:

1. First you need to defrost the purchased sole fillet, rinse thoroughly and put on a dry kitchen towel, you can use special paper napkins.
2. In a separate bowl mix salt and pepper.
3. Rub the carcass with the mixture. To get a spicy taste, you can use either special spices or greens.
4. Cooking batter may be different. Most often, you need to mix the egg and spices, add a little flour. The batter should turn out like thick sour cream, this will add juiciness to the finished dish.
5. Cut the sea tongue fillet into small portion pieces.
6. Thoroughly dip each piece in the prepared batter and fry over medium heat until golden brown.

Fragrant and tasty sea tongue in batter will be an excellent dish for the festive table!

Ingredients:

• Fish - 1 kg;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Flour - 0.5 cups;
• Bay leaf;
• Salt and pepper to taste.

During cooking, apple juice may also be needed to give a more savory taste. In the slow cooker, select the "Frying - vegetables" mode.

Cooking:

1. Grate carrots.
2. Finely chop the onion and fry it until golden brown.
3. Add carrots to the fry.
4. Put the ingredients in a special multicooker dish. Pour sunflower oil into the bottom of the multicooker bowl, then put the fish.
5. Top with fried onions and carrots.
6. Fry until golden brown in a slow cooker and transfer the frying to a separate bowl.
7. In the meantime, put the vegetables, the carcass into the multicooker bowl, sprinkle the second part of the vegetables on top. You can fill everything with apple juice. Put the slow cooker on the RICE mode for only fifteen minutes. Wait until the end of cooking and release all the steam from the appliance.

The dish is ready! Bon appetit!

In order to surprise your guests with a really tasty dish, you can cook fish with ruddy potatoes baked in the oven. Sea language is quite simple to cook, and most importantly very quickly. This is the perfect product for weekdays and holidays.

Ingredients:

• Sole fillet - 800 g;

• Potatoes - 5 pcs.;
• Processed cheese - a few pcs. (at your discretion);
• Sour cream - 300 g;
• Egg - 2 pcs.;
• Salt, spices to taste.

To cook the sole in the oven, you must strictly follow the recommendations in order to get a delicious dish.

1. Cut the carcass for cooking in the oven into small pieces, preferably in portions.
2. Peel potatoes.
3. Cut the potatoes into medium pieces, but not too small.
4. Mix fish with chopped potatoes.
5. Add salt, pepper, egg, sour cream.
6. Pour sunflower oil into a baking sheet.
7. Lay out the ingredients on a baking sheet.
8. Cook in the oven at no more than 150 degrees for about twenty minutes.

A delicious meal is ready!

Ingredients:

• Fillet - 400 g;
• Onions - 2 pcs.;
• Carrots - 2 pcs.;
• Rice - 200 gr.;
• Salt pepper;
• Curry, turmeric, zira and barberry to taste;
• Water - 500 gr.

Cooking:

1. Grate the carrots, fry the onions in butter in cubes.
2. Pour rice, spices into this mixture and pour everything with water.
3. Cut the carcass into cubes, cover and simmer for about 20 minutes.

The cost is minimal, and the taste is simply amazing!

Cutlets are also famous for their taste. They are perfect for any side dish and will be able to decorate a festive table. Cutlets are prepared for any occasion, it takes a minimum of time to cook. One small cutlet is enough for a serving.

Ingredients:

• Fish (fillet) - 800 g;
• White bread or loaf - 1 pc.;
• Milk - 200 ml;
• Onion - 2 pcs.;
• Eggs - 2 pcs.;
• Green onion - 1 bunch;
• Salt and pepper to taste.

Cooking:

1. Soak white bread or loaf in milk.
2. Prepare the fillet for scrolling, namely, rinse thoroughly and preferably remove the fat layer.
3. In the resulting mass, add eggs, spices, as well as a loaf soaked in milk.
4. Form patties and fry over medium heat.
5. Cutlets can also be served cold.

Bon appetit!

Quote message

In fact, under the "sea tongue" we are offered a fillet of Vietnamese pangasius catfish. This catfish is very famous among aquarists and they call it "shark" catfish, because its dorsal fin is very reminiscent of the fin of the most dangerous marine predator. In fact, there are a dozen species of catfish in the genus Pangasius, and sometimes even ichthyologists do not know the difference between them. Pangasius grow to gigantic sizes - 3 meters, but they usually sell fish fillets that have reached a size of 0.5 meters. Pangasius is grown on farms that are not located on the great Vietnamese Mekong River. Usually, they reach a marketable size already in the first year of life. This is what attracted Vietnamese fish farmers to pangasius - precocity. In Russian conditions, this fish is not yet grown on an industrial scale. There is only one reason - catfish are very thermophilic. Ponds with them in our conditions should be heated, which means that their meat will cost much more than imported ones. The meat is soft, virtually boneless. It reminds me a lot of the meat of our common catfish. That's what the "sea tongue" is, in fact, which is sold in our stores.

I bring to your attention recipes for dishes from the sole or pangasius.

SEA LANGUAGE on VEGETABLE PILLOW
Products:
1 kg of sole, 1 small head of cabbage, 1-2 sweet peppers, 1-2 onions, parsley and dill, lemon juice, vegetable oil, ground black pepper, salt.
For sauce: 1/2 cup water, 4-5 tbsp. spoons of mayonnaise, 1 tsp. vegeta spoon.
Cooking method:
1. Coarsely chop the cabbage, cut the onion and peeled sweet pepper into rings.
2. For sauce, combine mayonnaise with vegeta, dilute with 1/2 cup of water, mix.
3. Cut the fish into fillets, cut into portions, sprinkle with lemon juice, lightly salt and pepper.
4. Pour onion rings on the bottom of a greased form, put cabbage and sweet pepper on top in an even layer. Put the fish fillet on the vegetables. Pour everything with the prepared sauce, sprinkle with coarsely chopped herbs. Bake in an oven preheated to 200-200°C for 40-45 minutes.

SEA LANGUAGE with VEGETABLE JULIEN
Products:
1kg sole fillet, 2 onions, 1 carrot, 2 different sweet peppers
colors, 200gr. green beans, 100 ml cream, 1 tbsp. flour spoon, 1 tbsp. a spoonful of butter, vegetable oil for frying, ground crackers for breading, 100g. cheese, 2-3 garlic cloves, ground black pepper and salt to taste.
Cooking method:
1. Cut the fish fillet into small pieces. Salt, pepper to taste, bread in breadcrumbs and fry in vegetable oil.
2. Chop the onion, grate the carrots, cut the rest of the vegetables into strips and fry in vegetable oil, salt and pepper to taste. Pour in cream and simmer for 5 minutes
3. Pass the flour in butter, add to the stewed vegetables, mix and remove from heat.
4. Peel the garlic, chop finely and season the vegetables with it.
5. Put the fried fish in cocottes, put vegetables on top, sprinkle with grated cheese and bake in the oven until tender.

SEA LANGUAGE with APPLES and PUMPKIN
Products:
1kg sole, 3 apples, 300g. pumpkins, 1-2 onions, 1 tsp. a spoonful of butter, 100g. sour cream, 1 glass of fish or meat broth, lemon juice, ground black pepper and salt to taste, chopped herbs to taste.
Cooking method:
1. Cut the fish into fillets and cut into small cubes. Salt, pepper and sprinkle with lemon juice.
2. Peel apples and pumpkin from peel and seeds and cut into cubes. Peel the onion and chop into half rings.
3. In a saucepan greased with butter, put the chopped apples, pumpkin and onions. Salt, pepper and place the fish on top.
4. Pour in the broth, bring to a boil over low heat and cook for 15-20 minutes.
5. Remove the finished fish and transfer it to a deep ceramic dish. Add sour cream to the contents of the saucepan, mix, fill the fish with the resulting sauce and let it brew under the lid. Decorate with chopped herbs.

SEA LANGUAGE with GREEN ONIONS and TOMATOES
Products:
600-800gr. sole fillet, 400g. green onions, 2 tomatoes, 2-3 garlic cloves, 1-2 tbsp. tablespoons flour, 4 tbsp. tablespoons of vegetable oil, ground black pepper, salt.
Cooking method:
1. Cut the fish fillet into portions, salt, pepper, bread in flour. Fry on both sides in vegetable oil.
2. Put finely chopped onions and sliced ​​tomatoes into a saucepan with heated oil. Fry for 3-5 minutes, add garlic, crushed with salt, a few tablespoons of hot water. Simmer another 5 minutes.
3. Dip the fish into the prepared sauce, simmer under a lid over low heat until cooked.

SEA LANGUAGE with APPLES and CHEESE in FOIL
Products:
1kg sole fillet, 4 apples, 100g. grated cheese, 4 tbsp. spoons of sour cream, salt.
Cooking method:
1. Salt the fish fillet. Peel the apples, remove the core, then cut into half rings.
2. Put apples on the fish layer, sprinkle with grated cheese and cover with the second fish fillet. Brush with sour cream and wrap in foil.
3. Bake in the oven at 180°C for 15-20 minutes.

CUTTERS FROM SEA LANGUAGE
Products:
1kg sole, 400g. cabbage, 1/3 cup rice, onion, 2 raw eggs, flour for breading, vegetable oil for frying, 250 ml sour cream, 2 tbsp. tablespoons of tomato sauce, ground black pepper and salt to taste, chopped dill and parsley.
Cooking method:
1. Cut the fish into fillets, cut into pieces. Chop the cabbage and pass through a meat grinder along with the fish.
2. Boil rice in salted water until half cooked, drain in a colander and let cool.
3. Peel the onion, finely chop and sauté in vegetable oil until golden brown.
4. Combine the prepared products, beat in the eggs, salt, pepper and mix well.
5. Form small oval-shaped meatballs from the resulting mass, bread in flour and fry in vegetable oil on both sides.
6. Transfer the meatballs to a saucepan and pour the mixture of sour cream and tomato sauce, add the bay leaf and simmer under the lid over low heat for 10-15 minutes.
7. Transfer the finished meatballs to a dish, pour over the sauce in which they were stewed, and sprinkle with dill and parsley.

MUFFINS from MARINE LANGUAGE
Products:
500gr. sole fillet, 2 eggs, breadcrumbs, 1-2 tomatoes, 1 bell pepper, 50g. grated cheese, butter for greasing molds, mayonnaise as needed, ground black pepper and salt to taste, chopped green onions.
Cooking method:
1. Chop the fish fillet very finely, beat in the egg, salt, pepper and add so many crackers to get a thick homogeneous mass.
2. Cut the tomatoes into thin slices, pepper into strips.
3. Lubricate portion molds with oil and fill them with fish mass.
4. Place tomatoes and peppers on top. Sprinkle with cheese and bake in a hot oven for 15 minutes.
5. Then put 1 tsp in each mold. spoon of mayonnaise, sprinkle with green onions and bring to readiness in the oven.

MARINE LANGUAGE IN GREEK
Products:
500gr. sole fillet: 2 onions, 1 tomato, 2 boiled eggs, 100g. grated cheese, 2 cloves of garlic, mayonnaise, vegetable oil, suneli hops, salt.
Cooking method:
1. Cut the fish into pieces, salt, fry in vegetable oil. Separately, fry the chopped onion rings.
2. Finely chop the tomatoes and garlic, mix. Coat the fish with the resulting mass, put it in a mold. Place the onion rings and egg circles on top. Pour with mayonnaise, sprinkle with suneli hops and grated cheese. Bake in preheated oven for 15-20 minutes.

SEA LANGUAGE on a WATER BATH
Products:
500-600gr. sole fillet, 2 onions, 2 carrots, 1/2 red sweet pepper, dill, 1/4 cup vegetable oil, 1 tsp. spoon of fruit vinegar, 1 tsp. a spoonful of sugar, black ground pepper, salt.
Cooking method:
1. Cut the fish fillet into small pieces, salt and pepper.
2. Cut the onion into thin half rings, rub the carrots on a coarse grater or cut into thin strips, cut the pepper into strips. Coarsely chop the dill.
3. Put onions, carrots, fish, dill in layers in a warm liter jar. We repeat the layers to the shoulders of the jar. Pour all this with vegetable oil, whipped with vinegar and sugar. Cover the jar with a lid and place in a pot of warm water. We cook in a water bath for 40-50 minutes.

MARINE LANGUAGE in CLAIR
Products:
500-600gr. sole fillet, juice of 1 lemon, vegetable oil for frying, salt, pepper to taste, dill and parsley.
For batter: 2 eggs, 2 tbsp. tablespoons flour, 1 tsp. a spoonful of sour cream, salt, pepper to taste.
Cooking method:
1. Cut the fish fillet into small pieces, salt, pepper, sprinkle with lemon juice (1/2 lemon). Leave for 15-20 minutes to marinate the fish a little.
2. Prepare the batter: mix the egg with flour, add sour cream, salt, pepper to taste and beat well so that there are no lumps (if the batter is too thick, add a little water, if it is too liquid - flour).
3. Dip the fish fillet into the batter and fry on both sides in hot vegetable oil until tender.
4. We put the hot fish in a deep bowl or pan, sprinkle with herbs and pour over the remaining lemon juice. Cover with a lid and shake a couple of times. Let it brew for 15-20 minutes and serve.


Recipe Description:
In any supermarket in the frozen fish section, you can find pangasius or sole fillets. This fish is quite oily, but very tasty. Therefore, it needs, so to speak, a “lean” side dish with light dressing, then there will be benefits and satiety from eating.

Pangasius in batter
Ingredients:
- pangasius fillet;
- flour;
- egg;
- salt, pepper, lemon;
- vegetable oil for frying.

Calculate the amount of fish individually for your family. For example, 1 piece of fillet is enough for a dinner for 3 people.

Cooking method:
Wash the pangasius fillet, dry it, cut it into pieces and season with salt and pepper. Add juice of 1/2 lemon. Mix and leave to marinate for 10-20 minutes.

14.03.2018

Don't know how to cook sole? It's very easy to make in the oven! When baked, it will not burn and will not fall apart. Today we are preparing the sole in the oven. The recipes with photos that we have selected are suitable for compiling a daily and festive menu.

Elementary, but very tasty! The easiest way to cook sole

If you have only one ingredient available - sole, in foil in the oven you can cook it very tasty by adding spices and lemon.

Ingredients:

• sole - 2 pieces;
• salt;
• greenery;
• lemon - half a citrus;
• pepper.

Cooking:

You can bake sole fillets in the oven in a very original way - in the form of mouth-watering rolls. This dish looks very elegant and will decorate any holiday table.

Ingredients:

• sea ​​tongue (fillet) - 200 g;
• garlic - 1-2 cloves;
• fresh parsley - a few branches;
• mustard - 1 table. spoon;
• green onion feathers;
• butter - 4-5 table. spoons;
• salt;
• breadcrumbs - 150 g;
• pepper;
• lemon peel - 1 tsp. spoon.

Cooking:

It is enough to have a little free time and a minimum of ingredients to prepare a hearty dish - the sole in the oven with cheese. The fish can be pre-marinated in lemon juice, but even without it, it will turn out juicy and very tasty.

Ingredients:

• fish fillet - 2 pieces;
• breadcrumbs - 1 cup;
• hard cheese - 150 g;
• salt;
• vegetable oil - 2 table. spoons;
• spices for fish;
• melted butter - 3 table. spoons.

Cooking:

A successful combination - sole and vegetables!

You will get a complete and very healthy second course if you cook the sole with vegetables in the oven. The whole process will only take a little over an hour.

Ingredients:

• sole - 2 pieces;
• onion turnip - 2 pieces;
• potatoes - 1 kg;
• carrots - 2 pieces of medium size;
• salt;
• a mixture of peppers;
• olive oil;
• mayonnaise (or sour cream) - 6 table. spoons.

Cooking:

Perfection of taste - sole and tomatoes

In terms of taste, sole is best combined with tomato. In the oven, the dish will be cooked in its own juice, so it will remain dietary, but it will turn out to be quite satisfying.

Ingredients:

• peeled sole - 4 things (about 700 g);
• tomatoes - 4 tomatoes;
• feather onion - a bunch;
• lemon - 1 piece;
• thyme;
• olive oil - 50 ml;
• garden greens;
• salt;
• bay leaf - 4 pieces;
• pepper;
• coriander seeds.

Cooking:

1. Rinse the fish. Dry with paper towel.
2. Cut each fillet in half.
3. Wash the green onion. Cut into pieces up to 4 centimeters long.
4. Wash the tomatoes. Cut into thick circles.
5. Rinse the lemon with hot water. Cut into thin slices.
6. Cut off four large pieces of foil (you should have 4 servings of fish).
7. Lay out the foil on a baking sheet.
8. Place a layer of lemons in the center of each piece of foil. Place tomato rings on top of them in a single layer. Lay the sole on top.
9. Pepper the fillet and sprinkle with salt.
10. Arrange chopped onion feathers, bay leaf, thyme, coriander and a sprig of parsley on top.
11. Drizzle everything with olive oil.
12. Wrap the fillet with tomatoes and herbs in foil.
13. Bake the dish in an oven preheated to 200 ° for 30 minutes.