Oven-baked fish in foil - 112 cooking recipes

Baking fish in foil is quite simple. You can stuff it or lay it out in pieces. Add a garnish of any type of chopped vegetables. Use sauce - foil will tolerate anything. To prevent excess juices from pouring out of it, it is enough to bend the edges upward and build something like boats or bowls. The inside of the fish is perfectly baked and remains juicy. If you want to get a golden brown crust, remove the foil from the top of the dish a few minutes before the end of baking.

On large, thick fish, transverse cuts are made so that cooking goes faster and the meat at the spine is well cooked. Through such cuts, salt and spices get inside, which makes the fish more tasty. For more flavor, slices of fresh lemon or bunches of herbs are inserted into the cuts. They can also be placed in the belly of the carcass.

Small or medium-sized fish can be placed in a row along the width of the baking sheet. This allows you to cook not for one person, but for the whole family and even guests. If the feast is not official, friendly, the fish can be served on a plate directly on the foil, in which very appetizing juices are probably preserved.

The fish turns out delicious, laid out on top of a vegetable bed of potatoes, carrots, onions - your choice. Then at the end we get a full meal with a side dish.

Fish baked in foil goes well with any fresh vegetable salads. It can be served with white wine. By the way, you can also cook by the fire outdoors if you take everything you need with you - foil tolerates the heat of smoldering coals well.