Stuffed fish in the sleeve. Fish in the sleeve in the oven

Today, many people are thinking about how to make their diet healthy. For example, everyone knows that fried foods are bad because of the excess fat. But few decide to give up fried, because either the meat does not have that 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 meatballs and meatballs. Moreover, the food is cooked without adding fat, in its own juice.

Such a useful kitchen trifle as a roasting sleeve is sold in almost every supermarket. Usually, this product is located "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 up. For use, you will need to cut off a piece of the required length, and after filling the sleeve with products, fix its open sides with clips. The filled sleeve can be put on a baking sheet or in a deep frying pan. To ensure the release of hot steam, it is worth piercing the sleeve several times from above with a needle or fork.

Consider how to cook fish in the sleeve. Firstly, any fish can be baked in the sleeve. You can put the fish as a whole carcass (of course, having previously cleaned it of scales and entrails), and in portioned pieces. You can use ready-made fillets for baking, which are sold in fish stores.

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

Let's chop the vegetables. For this dish, you can use potatoes, carrots, onions and other vegetables. Be sure to add greens. Chopped vegetables should be mixed and seasoned with salt and pepper. Now we put the vegetables in the sleeve, on top of the resulting vegetable “pillow” we place the carcass of the prepared pike perch and close the open sides of the package. We put the filled sleeve in a deep frying pan, pierce its surface with a needle or fork so that the steam can escape freely. And we place it 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 burn yourself), and here we have a wonderful diet dish - fish baked in a sleeve with vegetables, cooked in its own juice.

And here's how you can First prepare the products. For two mackerels, we need two pieces of carrots, onions and tomatoes, three potatoes, three tablespoons of mayonnaise, as well as a special one, which includes 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 into fairly large pieces. For example, a medium-sized potato can be cut into four pieces. Add finely chopped greens to mayonnaise, stir and grease the fish and vegetables with this mixture. Put everything in a sleeve, tighten the edges with clips and put the fish in the oven to bake for forty minutes. Then cut the bag on top and leave the dish in the oven for another ten minutes. In this case, in the sleeve, it will acquire a golden crust. Put the finished mackerel and vegetables on a dish and pour over the sauce that was formed during the baking process.

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

The fish must be cleaned and washed. Mushrooms are cut into slices, and onions are cut into half rings. Mix mushrooms, onion and mayonnaise in a bowl. We rub the fish inside and out with salt and seasonings, then stuff it with a mixture of onions and mushrooms. We put the fish in the sleeve, close the free edges and put the resulting package on a baking sheet. Bake until cooked through, it will take about forty minutes. If there is a desire to get a golden crust, then you need ten minutes before the end of the baking period to tear the sleeve from above. Our tasty and healthy baked in the sleeve is ready. We spread it on a dish and call everyone to the table.

Fish should be eaten - everyone knows but not everyone loves it. We have already cooked the most delicious. Now try to cook it in a baking bag and, perhaps, it will appear on your table more often. According to this recipe, you can bake any red fish: trout, salmon, pink salmon.

You will need:

• salmon steaks (or fillets)
• lemon
• bell pepper
• ground black pepper
• sweet peppercorns
• honey 1 tsp
• baking bag 1 pc

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

Step by step photo recipe:

salmon steaks wash, dry with paper towel, salt and pepper, water juice of half a lemon.

Put the bag for baking on a baking sheet and place the fish in it, put a wedge on each steak lemon and two stripes of red bell pepper. I added another thread thyme.

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

Tie up the package and make small incisions top to let the steam out. Bake fish in the oven t 180°С 30-35 minutes.

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

Drain the liquid from the package into a separate container - this is excellent sweet and sour sauce who need to water the fish when serving.

Fragrant, tender fish!

Eat for health!

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

Recipe fish in the oven in the sleeve

Cooking fish in the oven and in the sleeve:

Hello, Natalia!

Fragrant fish, like in a restaurant and without any hassle? Why not, if you use a bag or a baking sleeve! Fish in the shell will not burn, remain juicy, cook twice as fast as in foil, and the oven will not get dirty. How did we get along without it before?

How to bake fish in a bag

It is worth trying once and you will see that you can cook various foods in your own juice without excess fat using a heat-resistant bag. Juicy and fragrant is obtained not only fish, but also meat, vegetables, poultry. Moreover, you can cook in the oven and in the microwave.

It is convenient to cook in baking bags for a small family - you only have to twist the bags on one side. In order to bake a fish in a bag, you need to put the product inside, seal it with a clip (included) and send it to the oven. A certain “microclimate” is formed inside, thanks to which the food does not dry out and does not burn, but is baked. An added bonus is the attractive appearance of the dish. The fish will look spectacular, as in a colorful illustration. And you don't have to deal with cleaning. The baking sleeves offered by the manufacturer - the same bags, but without a bottom - are convenient if the fish is large enough. Then the desired length is measured, taking into account the size of the piece. After the product is placed inside the plastic “pipe”, its ends are sealed with clamps.

But this method also has a drawback. The readiness of the fish can only be determined by its appearance through a transparent bag, or you will have to open it and try to pierce it with a fork or a toothpick. You can also separate with a knife a small slice of pulp from the bones of the spine. Well draining pulp is a reliable sign of the readiness of the dish.

• Bake the fish before serving it. Storage of food worsens the taste.
• Do not overexpose the fish in the oven - otherwise it will begin to fall apart and lose its attractive appearance.
• Carefully transfer the finished product to a plate so as not to break the fish.
• The greens that have been in the oven give their juices to the dish. Therefore, when serving, decorate the dish with fresh herbs - parsley, dill, marjoram or cilantro.
• Do not be afraid of the "explosion" of the package. Practice shows that this happens very rarely. The clamps still leave plenty of room for steam to escape.
• There is no need to make additional holes in the sleeve (unless specifically stated in the recipe).
• Fish baked in a bag has a ruddy and tender crust. But if you want to get a firmer and tanned crust, at the end of cooking the shell must be cut or opened on one side.
• If you bake the whole carcass, still remove the gills, otherwise the bitterness from them can ruin the whole dish.
• Lost clips are easily replaced with paper clips. Another option is to close the bag with threads.

Recipe for tender fish baked in a bag

You will need 2 kg of fish. You can take sea bass, or pike perch, or pike. You will also need sour cream (can be replaced with mayonnaise or cream), a mixture of peppers and onions, salt.

• Rinse the carcass of the fish, cut into slices.
• Salt, sprinkle with pepper, grease with a thin layer of sour cream.
• Put the prepared pieces in a bag, sprinkle the onion rings on top.
• The oven must be heated to a temperature of about 200 degrees.
• Cooking time about 30 minutes.
• If you want, you can immediately cook the fish in a bag with a side dish. To do this, place sliced ​​\u200b\u200bpotatoes and carrots on top of the fish.

Sincerely, Galina.