Fish baked with vegetables in the oven

Fish is an indispensable product for our body, which must be introduced at least once a week into your home menu. Especially valuable fish meat will be if you bake it in the oven, and even supplement with vegetables. Soaked with vegetable juices, the fish will be stunningly juicy and delicious. For you, the variation of the food in combination with the tomato and cream sauce, as well as the idea of ​​a stuffed carcass baked in a foil under cheese.

Fillet of pollack fish with sauce baked in the oven with vegetables - recipe

Ingredients:

For sauce:

Preparation

Defrosted fish fillets should be cut into slices up to two centimeters thick, after which, roll them in salted and peppered flour and fry them from all sides to an unsaturated crust.

In the same frying pan, in which fish pieces were fried, lay out the previously peeled and diced bulbs, weed the onion mass to goldenness, after which we extract it temporarily into a bowl, and pour a little more oil into the bowl and put the grated carrots on the grater. When it becomes soft, mix it with onions.

Pieces of fish put in a container for baking, previously smeared with oil, then cover them with vegetable frying and level it. Tomato puree is combined with cream, seasoned with salt, sugar and ground pepper and poured on top of the fish with vegetables.

It remains only to bake the dish in a heated oven to 205 degrees for half an hour and you can serve it, tasting dill chopped and complementing your favorite side dish.

Fish stuffed with vegetables, baked in the oven

Ingredients:

Preparation

For stuffing vegetables and baking according to this recipe, you can take any fish with a minimum content of small bones. Excellent for this pollock, hake, pike perch, cod, blue whiting, etc.

We cut the carcass along the abdomen to the tail and remove the ridge, trying to remove all the lateral ossicles. Season the flesh of the fish with iodized salt and pepper and let it soak for a while.

Without wasting time, we prepare the stuffing from vegetables for stuffing. Peeled bulbs and carrots finely shredded cubes or grated, and stalks of celery and sweet Bulgarian peppers shredded small piece of straw.

Spread the vegetables in a saucepan or frying pan with the oil warmed up in it and wesser until soft, not forgetting in the process to mass salt, pepper, add chili sliced, thyme and laurel leaf.

Now put the filling in the center of the fish fillet and fold it in half. We place the workpiece on the oiled sheet of foil and seal it. Thirty minutes later, bake the food in a heated oven to 205 degrees, turn the edges of the foil, tarnish the fish with grated cheese and return the dish for another five minutes in the oven.