Wondering what to cook for dinner? The best way- ! Firstly, it is light and will not leave heaviness in the stomach before going to bed. Secondly, useful, especially in combination with. And thirdly, appetizing and tasty.
In today's recipes, we grill fish, bake in the oven and steam. It turns out excellent. Try it too!
You will need:
For 4 servings- 4 gilthead carcasses
- 1 garlic clove
- 2 bunches of dill
- juice of 1 lemon
- 4 tbsp. l. olive oil
- 2 yellow peppers
- 1 small zucchini
- 10 cherry tomatoes
- a few lettuce leaves and sprigs of arugula
- salt, ground white pepper
Cooking:
- Wash the fish carcasses thoroughly, peel and dry well with a paper towel. Grate with salt and ground white pepper.
- Wash the dill, dry and cut. Peel the garlic and pass through a press. Dill, garlic mixed with lemon juice and 2 tables. spoons of olive oil.
- Lubricate the fish inside and out with the resulting mixture, lay on sheets of food foil.
- Wash the pods of sweet pepper, cut in half, cut the stem, cut the flesh into strips. Wash the zucchini and cut into large pieces. Cut cherry tomatoes into halves.
- Heat the oven to 180°C. Distribute the prepared vegetables on the foil with the carcasses of the fish, sprinkle with the remaining oil. You can salt a little. Bake 10-15 min.
- Wash lettuce leaves and sprigs of arugula and dry well. Arrange on plates, carefully place fish and vegetables on each and serve.
Photo: K. Vinogradov/BurdaMedia
You will need:
- 1 lemon
- 1 orange
- ginger root (4 cm)
- 2 garlic cloves
- 2 sprigs thyme and rosemary
- 3 art. l. olive oil
- 2 small rainbow trout, ready to cook
- 2 sweet peppers (red, yellow)
- 2 tomatoes
- 1 small zucchini
- 4 sprigs of parsley
- salt, ground black pepper
Cooking:
- Remove the zest from the lemon and orange, squeeze out the juice. Grate the ginger root on a fine grater. Peel the garlic and pass through a press.
- Wash the sprigs of greenery, dry, cut off the leaves. Then mix them with citrus zest and juice, ginger root, garlic and oil. Add salt and ground black pepper.
- Wash the trout carcasses and dry well. Coat the fish inside and out with the resulting mixture. Leave for 30 minutes in the refrigerator.
- Cut the pepper pods in half, remove the stalks with seeds. Cut tomatoes into halves. Cut zucchini into slices.
- Put the fish on the grill and fry on one side. Then turn over, place vegetables next to the grill and fry until cooked.
- Wash and dry the parsley sprigs and chop coarsely. Put the finished fish on a plate with vegetables, garnish with parsley.
You will need:
For 4 servings- 800 g cod fillet
- 200 g butter
- 1 lemon
- set of fresh herbs: basil, thyme, rosemary
- 1 tsp saffron powder
- olive oil
- pepper
- 500 g potatoes and broccoli
Cooking:
- Rub the fillet with salt and pepper, brush with olive oil and let it soak for 5 minutes. Put the prepared fillet in a double boiler and steam for 7 minutes.
- Wash and chop herbs. Melt the butter in a water bath. Cut the lemon in half, squeeze the juice from one half of the lemon, cut the other half into circles for decoration
- Pour into saucepan butter, add 1-2 tables to it. spoons of lemon juice, chopped herbs. Cook the sauce over low heat, stirring occasionally, for 3-5 minutes.
- Peel potatoes and boil in salted water. Broccoli washed, boiled or steamed.
- Put the fish on plates, pour over cream sauce, sprinkle with saffron, garnish with herbs and lemon slices. Garnish with boiled potatoes and broccoli.
Photo: Oleg Kulagin/BurdaMedia
You will need:
- salmon fillet
- 1 lemon
- juice of 1 lemon
- ground white pepper
- 400 g tomatoes
- 4 sprigs of basil
- 2 tbsp. l. olive oil
Cooking:
- Cut the fish fillet into 4 parts, salt, pepper, sprinkle with lemon juice, leave for 20 minutes. Cut the tomatoes crosswise, pour boiling water over them, leave for 30 seconds, then remove the skin. Finely chop the pulp. Wash the lemon, remove the zest, cut the flesh into small cubes. Wash the basil, chop.
- Grease several sheets of foil with a brush with olive oil and put a piece of fish on each. Mix chopped tomato pulp with lemon and basil, salt, pepper and put on the fish.
- Wrap the foil, fry the fish on the grill for 10 minutes without turning over.
Photo: K. Vinogradov/BurdaMedia
You will need:
For 4 servings- 400 g trout fillet
- 8 cherry tomatoes
- 1 yellow sweet pepper
- 1 tsp dried thyme
- 3 art. l. olive oil
- ground black pepper
- 30 g mint
- 6 art. l. olive oil
- 1 st. l. balsamic vinegar
- 1 tsp soy sauce
Cooking:
- Cut the trout fillet into 4 pieces. Salt, pepper, sprinkle with thyme. Cut the sweet pepper in half, remove the stalk with seeds, cut the flesh into strips. Cut cherry tomatoes into halves.
- Heat up 2 tables in a frying pan. tablespoons of oil and fry Bell pepper. Add cherry tomatoes, stir and fry for 5 minutes. Lay out on a platter. Add the remaining oil to the pan and quickly brown the trout pieces on each side. Spread over vegetables.
- For sauce mint, olive oil, balsamic vinegar And soy sauce combine and beat in a blender. Pour fish with vegetables and serve.
Photo: Oleg Kulagin/BurdaMedia
You will need:
For 4 servings- 1 eggplant
- 800 g cod fillet
- 150 g salami
- 50 ml vegetable oil
- 1 bulb
- 2 garlic cloves
- 1 red sweet pepper
- 2 tomatoes
- 100 ml dry white wine
Cooking:
- Chop the eggplant into small cubes, salt and set aside for about 30 minutes, put in a colander, rinse cold water and pat dry with paper towel. Cut the sausage into thin slices, peppers and tomatoes into small cubes.
- Wash the cod fillet with cold water, dry, cut into pieces and cut each horizontally, without cutting through. Insert salami slices. Fry the fish in oil until golden brown and remove from the pan.
- In the same oil, fry the chopped onion. Add eggplant, pepper and garlic. Put out the tomatoes, pour in the wine and simmer for about 15 minutes. Salt, pepper, lay the fish on the vegetables and cook for another 10 minutes.
Photo: Oleg Kulagin/BurdaMedia
You will need:
Rolls- 3 eggplant
- 200 g of fish (preferably river)
- 3 tomatoes
- ground black pepper
- 4 tbsp. l. olive oil
- lemon juice
- lettuce leaves
- 4 garlic cloves
- 150 g mayonnaise
- ground black pepper
Cooking:
- Prepare fish. Wash, cut and separate the meat from the bones. Remove small bones with tweezers, pulling the fillet pieces over the edge of the bowl (this way they are better visible). Then cut the resulting fillet into small pieces and sprinkle with lemon juice.
- Heat up 2 tablespoons in a frying pan. tablespoons of olive oil. Lightly salt and pepper the fish pieces and fry on both sides. Put the fish from the pan on a paper towel to drain excess fat.
- Wash and peel the eggplant. Then cut lengthwise into slices. Heat the remaining olive oil and fry the eggplant in it in portions until golden brown. Remove from the pan to a paper towel to absorb the fat.
- Wash tomatoes and cut into slices. Place a slice on each eggplant slice. fish fillet and a slice of tomato. Roll up the rolls and fasten them with wooden skewers.
- For the sauce, peel the garlic, pass through a press and mix with mayonnaise. Season with black pepper to taste. Pour the sauce over the rolls. Serve cold on lettuce leaves.
Photo: Oleg Kulagin/BurdaMedia
You will need:
For 4 servings- 400 g zander fillet
- 2 tbsp. l. lemon juice
- 1/3 tsp dried thyme
- 1/3 tsp dried coriander
- 30 g dill greens
- 300 g frozen mixed vegetables
- 1 st. l. olive oil
- 2 garlic cloves
- 50 ml cream
- 200 g grated cheese
- ground black pepper
Cooking:
- Wash the fish fillet and pat dry with paper towels. Sprinkle with lemon juice, sprinkle with thyme, coriander, salt and pepper. Leave for 15 min.
- Wash the dill greens, separate the stems from the twigs with leaves. Coarsely chop the stems, chop the twigs with leaves. Defrost vegetables slightly.
- Heat the oven to 180°C. Grease a mold with olive oil and place the dill stalks in it. Pat the fish fillet dry with paper towels and place on top of the dill. Sprinkle chopped herbs on top. Peel the garlic, pass through a press and mix with cream. Pour over the fish, put vegetables on it and sprinkle with cheese. Bake 40 min.
Photo: Oleg Kulagin/BurdaMedia
You will need:
- 450 g broccoli
- 1 bulb
- 800 g salmon fillet
- juice of 1 lemon
- 2 tbsp. l. olive oil
- 200 ml cream 20% fat
- 1 egg
- pinch by pinch nutmeg and marjoram
- 100 g grated cheese
- ground black pepper
Cooking:
- Wash broccoli. Peel the onion and cut into large rings. Wash the fish, dry well and cut into large pieces. Salt, pepper and sprinkle with nutmeg.
- Preheat the oven to 160°C. Grind broccoli in a blender. Beat the egg with cream, add marjoram. Combine with broccoli, salt and pepper.
- Pour olive oil into the mold, put the onion. Lay the fish on top, fill everything with egg-cream mass with broccoli, sprinkle with grated cheese and put in the oven for 50 minutes.
The fillet of any white fish, even the most inexpensive, dryish and nondescript, cooked in parchment feels like the signature dish of a famous chef. Knows why? Because firstly, we are preparing a portioned dish. Secondly, we do a little magic over each piece of fish: add onion rings, slices of sweet pepper, lemon slices, a spoonful of white wine and olive oil, spices ... We seal the envelope and send it to the oven for 12-15 minutes. When the envelope is opened already on the plate, the aroma is amazing. Like in a restaurant!
Mackerel
Many people do not like to cook dishes from fresh mackerel due to the fact that this fish emits a very noticeable aroma when baked, which is still felt in the kitchen for a long time. But at the same time, the aroma does not affect the quality and taste of baked mackerel. Yes, fresh mackerel can and should be baked - in the oven or on the grill. Frying is not recommended, since this is a very fatty fish and we don’t need extra calories. But if you endure the aroma of baking mackerel, you will be rewarded with it. delicate taste and Omega 3 fatty acids, which are abundant in this fish. Serve with lemon wedges to baste the fillets and garnish with vegetables or couscous. Our recipe for baked mackerel with couscous is to help you!
Perch
Nature has rewarded sea bass a fairly large number of bones, so many do not like him. But baked perch is very easy to cut right on a baking sheet to serve fillets to picky household members. In addition, perch sea fish with a pleasant, slightly sweet taste. Try to cook perch with lemon and ginger according to our recipe!
Carp
It is customary to fry carp, rolling in flour or breadcrumbs until a crispy appetizing crust. We offer to bake carp with fragrant Italian herbs and cherry tomatoes. The usual slightly sweet taste of fish will open in a new way.
Cod
Cod fillets are most often used for cooking fish cakes, this fish is a bit dry. That is why in our recipe for Swedish baked cod we use a spicy sauce based on olive oil and sweet mustard. The dish turns out exceptionally tasty and tender. By the way, honey mustard dressing perfect for cooking other white fish, as well as trout and salmon.
Tilapia
To make even the most ordinary fish tender, juicy and fragrant, it is best to bake it in foil or parchment or steam it. Our recipe for tilapia with oregano and lemon juice is the best proof of this. And understand that fish in a preheated oven cooks very quickly - 15-20 minutes is enough. As soon as the fillet loses transparency, the fish is ready. If you cook it longer, it will lose its juiciness.
The fillet of any white fish, even the most inexpensive, dryish and nondescript, cooked in parchment feels like the signature dish of a famous chef. Knows why? Because firstly, we are preparing a portioned dish. Secondly, we do a little magic over each piece of fish: add onion rings, slices of sweet pepper, lemon slices, a spoonful of white wine and olive oil, spices ... We seal the envelope and send it to the oven for 12-15 minutes. When the envelope is opened already on the plate, the aroma is amazing. Like in a restaurant!
Mackerel
Many people do not like to cook dishes from fresh mackerel due to the fact that this fish emits a very noticeable aroma when baked, which is still felt in the kitchen for a long time. But at the same time, the aroma does not affect the quality and taste of baked mackerel. Yes, fresh mackerel can and should be baked - in the oven or on the grill. Frying is not recommended, since this is a very fatty fish and we don’t need extra calories. But if you endure the aroma of roasting mackerel, you will be rewarded with its delicate taste and Omega 3 fatty acids, which abound in this fish. Serve with lemon wedges to baste the fillets and garnish with vegetables or couscous. Our recipe for baked mackerel with couscous is to help you!
Perch
Nature has endowed the sea bass with a fairly large number of bones, which is why many do not like it. But baked perch is very easy to cut right on a baking sheet to serve fillets to picky household members. In addition, perch is a sea fish with a pleasant, slightly sweet taste. Try to cook perch with lemon and ginger according to our recipe!
Carp
It is customary to fry carp, rolling in flour or breadcrumbs until a crispy appetizing crust. We offer to bake carp with fragrant Italian herbs and cherry tomatoes. The usual slightly sweet taste of fish will open in a new way.
Cod
Cod fillet is most often used for cooking fish cakes, this fish is a bit dry. That's why we use a spicy sauce based on olive oil and sweet mustard in our recipe for Swedish baked cod. The dish turns out exceptionally tasty and tender. By the way, sweet mustard dressing is perfect for cooking other white fish, as well as for trout and salmon.
Tilapia
To make even the most ordinary fish tender, juicy and fragrant, it is best to bake it in foil or parchment or steam it. Our recipe for tilapia with oregano and lemon juice is the best proof of this. And understand that fish in a preheated oven cooks very quickly - 15-20 minutes is enough. As soon as the fillet loses transparency, the fish is ready. If you cook it longer, it will lose its juiciness.
Take this selection and cook fish for dinner. Useful and very tasty!
1. SALMON IN CREAM AND GARLIC SAUCE
Ingredients
✓ Salmon 500 grams
✓ lemon juice
✓ salt and pepper
✓ cream 10% 300 ml
✓ curry 1/4 tsp
✓ garlic 3 cloves
✓ salt to taste
✓ black pepper or ground red pepper to taste
✓ hard cheese to taste
✓ greenery
✓ oil 1-2 tbsp for frying
Cooking
Boil macaroni. Cut the salmon into small cubes.
Salt, pepper and sprinkle with lemon juice. Leave to marinate for 30 minutes.
Heat oil (sunflower, olive or butter to taste).
Fry the fish pieces for 3-5 minutes, stirring occasionally.
Warm the cream slightly, pour into the pan.
Add salt, pepper, curry, mix gently.
Bring to a boil over medium heat (do not boil too hard).
Turn off the fire. Add chopped garlic and herbs, mix again.
Pasta can be mixed with salmon and sauce, or you can put fish on top of them and pour plenty of sauce over them.
2. Humpback salmon with cheese
Ingredients
✓ about kg pink salmon
✓ 200 g cheese
✓ mayonnaise 30%
✓ lemon juice
Cooking
1. Cut the fish into steaks, about 1.5-2 cm thick. Salt and pepper on both sides of each piece.
2. Line the form in which you will bake with foil. Preheat the oven, t=200°C.
2. Put the fillet on a plate and sprinkle with lemon juice on one side. Then this, moistened side, put in the form.
3. Top the fish with mayonnaise.
4. Grate the cheese on a fine grater. Sprinkle over mayonnaise.
5. In the oven, reduce the temperature to 180 ° C and bake the fish for about 30-40 minutes, until the cheese is browned. Better yet, check the readiness with a fork.
3. TROUT BAKED IN HONEY
Ingredients
✓ Honey - 3 tablespoons
✓ Thyme leaves - 1 tablespoon (chopped)
✓ Shallots - 1 tablespoon (chopped)
✓ Salt - ½ teaspoon
✓ Red pepper - ¼ teaspoon
✓ Trout fillet - 4 pieces
Cooking
Heat up the grill. In a bowl, mix honey, chopped onion, thyme, salt and pepper.
Lay the fillet in a baking dish.
Apply the sauce to the fish and bake for 10-12 minutes under the grill.
4. TROUT A LA COCTAL
Ingredients
✓ fish fillet
✓ 2 tbsp soy sauce
✓ half a glass of raspberry juice
Cooking
Cut the fish along the spine, remove the spine and bones, leave the skin.
Make longitudinal cuts along the entire surface of the fillet (to the skin).
Salt, sprinkle with coarsely ground black pepper, add 2 tbsp. soy sauce and half a glass of raspberry juice. Marinate 30 minutes.
Grate cheese (preferably spicy), add finely chopped green onion and dill.
Put a tablespoon of sour cream and mix. Stuff the cuts on the fish with this mixture.
Line a baking sheet with foil, grease with oil, put the stuffed fish fillet and bake at 190 degrees for 20-25 minutes.
5. FISH ROLL
Ingredients
✓ Salmon fillet - 2 pcs. (by 450 g.)
✓ Flounder fillet - 350 grams
✓ Milk - 100 ml.
✓ Nutmeg - a pinch.
✓ Olive oil -
✓ Fresh White bread without peel - 250 g.
✓ Carrots - 1 pc.
✓ Fresh frozen green pea- 300 g.
✓ Parsley sprigs - 2 pcs.
✓ Egg white - 1 pc.
✓ Salt, pepper - to taste.
Cooking
Boil carrots, cool, peel and cut into small cubes. In a separate pan, boil green peas in boiling water - 6 minutes.
Wash and divide parsley into leaves, finely chop. Soak bread in milk. Grind the flounder fillet in a puree with a blender.
Add soaked and slightly squeezed bread, protein, nutmeg, salt and pepper to the fillet. Mix until smooth.
We put carrots, green peas and parsley. Mix again and place in the refrigerator.
We take one salmon fillet and cut off a longitudinal piece about 3 cm wide from the thickened part so that the back and abdomen are the same thickness.
On the second salmon fillet, on the thickened part to the right and to the left, make a deep longitudinal incision, not reaching the edge of 1.5 cm.
The result should be three pieces - one large, the second smaller and the third in the form of a thick bar.
We spread half of the prepared filling in the center of a large piece, leaving 5 cm free on each side.
We place a bar on the filling. We distribute the remaining filling on top, cover with a smaller piece of fish.
We lift the free edges of the lower fillet and fasten them with wooden toothpicks.
Lubricate the roll with oil, wrap in foil and put in the oven preheated to 200 ° C for 35 minutes.
Let cool until room temperature, wrap and place in the refrigerator.
Before serving, remove the foil, remove the toothpicks and cut the roll into portions.
6. FISH IN OKHOTSKY
Ingredients
✓ Fish fillet.-400g.
✓ Onion - 3 pcs.
✓ Tomato-2 pcs.
✓ Egg-2 pcs.
✓ Garlic-2 teeth.
✓ Cream-3 tbsp.
✓ Milk-0.5 tbsp.
✓ Cheese-100 gr.
Cooking
Cut the fish into small pieces, add spices (salt, pepper), put in a greased form.
Put onion rings on top, then put tomato circles.
For the sauce, mix cream with milk, add spices, chopped garlic, herbs.
Pour the sauce over, rub the cheese on top and bake at 220C for 40 minutes.
7. FISH PIE WITH MELTED CHEESE
Ingredients
✓ 500 gr. frozen puff pastry (yeast)
✓ 300 gr. salmon fillet,
✓ 2 tbsp lemon juice,
✓ 1 small bunch of green onions,
✓ 1 pack processed cheese in "triangles" (140 gr.),
✓ spices for fish,
✓ salt and pepper.
For filling:
✓ 100 ml. 20% cream,
✓ 1 tbsp flour,
✓ nutmeg.
Cooking
Cut pink salmon fillet into small cubes, sprinkle with lemon juice, salt, pepper, sprinkle with spices for fish.
Finely chop the green onion. Cut each triangle of melted cheese into three parts.
defrosted puff pastry lay out in a form (d 26 cm) making sides.
Put green onions on the dough. Then pieces of pink salmon. And slices of cheese.
To top, beat eggs and cream. Add flour. A pinch of nutmeg. A little salt and pepper.
Pour over the pie. Bake in an oven preheated to ~ 180 C, ~ 30-40 minutes.
The cake should be completely browned. Delicious both warm and cold.
8. POT WITH SALMON AND VEGETABLES
Ingredients
✓ salmon/trout fillet 450-500 gr
✓ carrots 200 grams
✓ leek 100 grams
✓ sour cream or Turkish yogurt 60 gr (3 tbsp)
✓ tomatoes 120 gr (10 cherry tomatoes)
✓ cheese (optional)
✓ salt, pepper, fish spices, Provencal herbs taste
✓ juice of 1/2 lemon
✓ soy sauce 1 tbsp
Cooking
Cut the fish fillet into pieces (approximate size 2x2 cm). Sprinkle fish with lemon juice and soy sauce.
Then, sprinkle with seasoning, pepper, salt and herbs, leave for 10 minutes.
Peel the carrots, cut into rings or strips (as you like).
Cut the onion into thin rings, sprinkle with lemon juice.
Cut tomatoes. Add sour cream to marinated fish.
We spread the fish and vegetables in pots in layers: carrots, onions, fish, onions, carrots, tomatoes.
Add a little boiled water to each pot.
We put the pots in a preheated oven (180 degrees) for 40 minutes.
10 minutes before readiness, you can add grated cheese.
9. FISH BAKED WITH CHEESE
Ingredients
✓ 500 g fish fillet (tilapia, pike perch, etc.)
✓ 50 g cheese
✓ 2 tablespoons sour cream
✓ 1⁄4 part lemon
Cooking
Finely grate the zest from part of the lemon (you will get about a teaspoon of zest).
Cheese grate on a coarse grater. Salt the thawed fish, pepper on both sides, put in a mold.
Sprinkle with lemon zest and drizzle with a little lemon juice. Lubricate with sour cream. Sprinkle with grated cheese.
Put in an oven preheated to 180 degrees. Cook 20-25 minutes.
Bon Appetit!
