Stuffed fish. Hot fish dishes

Every young housewife should know that fish is very useful product, which contains many vitamins and minerals. This is a product from which you can cook wonderful dishes. Of course, probably, not every housewife wants to mess with fish, it causes a lot of trouble, but the result is excellent.

Nowadays, you can buy in supermarkets both frozen and chilled fish, including the already cleaned. Modern companies that supply frozen fish to supermarkets have the technology to instantly freeze fish immediately after it is caught. As a result, not a single vitamin or trace element is lost. Thus, you get the fish as if it had just been caught.

There are so many recipes for cooking fish, and today we will share with you one of them: fish stuffed with rice.

In order to start the process of cooking fish, we need to buy everything we need. From the products we need: one big fish(pink salmon) approximately weighing one kilogram, one hundred grams of rice, one bell pepper, one lemon, two spoons olive oil, we will need about two hundred grams of water, we will still need salt and pepper. Now we can safely start cooking.

1. The first thing we do is, of course, cut the fish. The fish needs to be cleaned well, rinsed under the tap several times, cut off the fins and head. After we take the gutted fish and salt it well, squeeze the juice from our lemon and sprinkle it lemon juice. And we leave our fish to marinate a little.

2. Second stage. We take one hundred grams of rice, fill it with a glass hot water, after that we cover it with a lid and leave it so that the rice swells a little. After you need to take the bell pepper, rinse it and peel it, then chop it very finely. After our rice has swollen a little, take the chopped pepper and mix it with the rice. Add a spoonful of lemon juice to the mixture, salt and add olive oil at the end.

3. The third stage is the stuffing of our fish. We take fish, stuff it well with minced meat. After we take a piece of foil, grease it vegetable oil, put it on a sheet and put ours on top stuffed fish, close the fish well with foil and put it in the oven for an hour.

4. When the fish is ready, take the fish out of the oven, put it beautifully on a large dish. The dish can be garnished with olives and lemon slices. Of course, you can add mint leaves to decorations: they enhance the taste more. The dish must be served only hot.

You see, the preparation of our dish was not difficult for us, but it turned out to be just an excellent dish that your family and your guests should like.

Fish with rice in the oven is the perfect example of a healthy and balanced diet. A lot has been said about the beneficial effects of fish on the human body, and there are hardly any people who have not heard about the indispensability of this product as a source of amino acids, calcium, phosphorus and others. useful substances. But for complex nutrition, eating fish in isolation from other products is not suitable - it contains almost no carbohydrates necessary to provide the body with energy. Therefore, many culinary experts have adopted the technique of baking carcasses stuffed with carbohydrate-containing products, the first place among which is rightfully occupied by rice, which also contains fiber, minerals, and B vitamins.

The combination of seafood and rice is found in the diets of many Asian countries (remember, for example, sushi, which is now popular), and the reason for this lies precisely in the perfect complementarity of the properties of the components.

First, a simple recipe for fans of uncomplicated dishes, allowing you to concentrate on the taste of each ingredient without mixing them in a common palette. An important advantage of the recipe is absolute versatility. it can be both sea and river, almost any type and shape - it all depends on your preferences. Interested? Then you will need a minimum of ingredients, including:

The carcass is cleaned and thoroughly washed, after which it is prepared for stuffing. Shallow incisions are made along the entire length, after which they rub the outer and inner surfaces with a mixture of lemon juice, salt and spices. Rice is boiled until half cooked, the onion is peeled, finely chopped and lightly fried in a pan. The carcass is filled with a mixture of rice and onions, adding salt and pepper to taste.

Stuffed fish is baked on a closed baking sheet greased with oil or tightly wrapped in foil, in an oven preheated to 180-190 degrees. An indicator of readiness will be a characteristic fragrant crust, which will appear 50-60 minutes after the start of baking.

salmon steaks

An amazing combination of flavors can be obtained by combining salmon or trout with good varieties rice and carrots. To prepare this delicacy you will need:

The dish is very sensitive to the quality of meat, so you need to choose it very carefully. Preparation begins with a thorough washing of the steaks under running water, after which they are blotted with paper towels, sprinkled with lemon juice and rubbed with a mixture of salt and white pepper. , chop carrots and onions, then lightly fry in sunflower oil.

The foil is cut into large squares, covered sunflower oil. Rice is mixed with vegetables and spread on foil; peas or corn can be added if desired. sprinkle with rosemary, place a steak on top, and garlic gruel is distributed over its surface. The edges of the foil are wrapped and sealed as tightly as possible. The resulting ones are placed on the middle shelf of an oven preheated to 200-210 degrees. Salmon or on a pillow of rice and vegetables, cooks for 20-25 minutes.

During the cooking process, you should not open the envelopes, and after baking, you need to do this carefully to avoid steam burns. Before serving, the dish is poured with a small amount of olive oil.

Baking cod fillet

it fragrant dish, covered with a delicate cheese crust, will be a real find for the most sophisticated gourmets. The ingredients needed for its preparation include:

Cooking begins with frying chopped onions. It is then mixed with washed rice and chopped herbs. All this is laid out in a deep baking sheet greased with vegetable oil. cut into large pieces, washed and spread on rice, tomato rings are placed on top. in boiling mineral water sour cream, salt and spices are diluted, after which the liquid is poured into the dish.

The baking sheet is placed in an oven preheated to 200-210 degrees, tightly covering it with foil. After 25-30 minutes, the dish is carefully opened and sprinkled with grated cheese. Now the cod baked with rice, tomatoes and cheese should stay in the oven for another 10-15 minutes. The dish is served hot to the table, you can add it fresh vegetables, light salads or crackers.

Fish with rice in the oven, cooked carefully with love, is sure to turn out to be healthy and incredibly tasty. It is also suitable for holiday table, and for romantic dinner, and as diet food- a variety of cooking methods will allow you to choose a recipe that fully meets the necessary requirements.

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Fish and rice in the oven is a great dish for the whole family for lunch and even dinner. From such a meal you will not gain excess weight, of course, if you do not pour ready meal all sorts of sauces. After all, it is prepared without adding unnecessary fat, and it is useful for children to feast on fish.

Recipe for fish stuffed with rice and baked in the oven

There are many options for cooking baked fish, some recipes are simply amazing in their scope and complexity of execution. But not all housewives can repeat some unusual way in your kitchen, so start simple. To do this, consider a recipe that even girls with little experience in cooking can recreate.

For cooking you need:

• Whole fish carcass of your choice, weighing 1–1.5 kg;
• rice - 300 g (can vary depending on the number of people);
• large head of onion;
• mayonnaise or sour cream;
• spices and salt of your choice.

To make your baked fish tasty and juicy, do everything according to the following instructions:

• Clean the fish and rinse thoroughly. Make longitudinal cuts on the carcass, and then rub with your favorite spices. Can use a little citric acid, it will "corrode" small bones. Put the fish on a baking sheet;
• Rinse the rice thoroughly and boil in salted water until half cooked;
• Remove the husk from the onion, finely chop and fry;
• Mix rice with onions, add salt and pepper to them. Stuff the fish with the mixture. If all the rice and onions do not fit, you can spread the food on a baking dish;
• Lubricate the fish well with sour cream or mayonnaise and you can send it to cook for 60 minutes at a temperature of 180 degrees.

After an hour, the stuffed fish will be ready, you can serve it with fresh vegetables and pickles. By the way, in this recipe the dish can not just be baked, but at the same time be in a tightly wrapped foil.

Recipe for fish fillet with rice in the oven

Consider another option for cooking fish in the oven.

For the dish you will need:

• fillet of any favorite fish (cod fish is great) - 1 kg;
• rice - 300 g;
• carrots and large onions - 1 pc.;
• sour cream, if you follow the figure, then take it with a minimum percentage of fat content - 100 g;
• boiling water - 600 ml;
• vegetable oil - 3 tbsp. l.;
• greens of your choice, for example, dill or parsley - 1 bunch;
• salt and spices to taste.

Let's talk step by step the process of cooking fish with rice:

• Remove the husk from the onion and chop it as finely as possible;
• Wash the carrots, peel and chop on a shredder;
• Add 2 tbsp to hot skillet. l. butter and fry until a beautiful golden hue carrots and onions. Cooking time about 10 minutes;
• Take a baking sheet with high sides and grease it with 1 tbsp. l. vegetable oil. Put pre-washed rice on it;
• Wash the fillet of the selected fish, cut into large pieces and spread over the rice. Add salt and spices to your taste to the dish;
• Put fried vegetables on the fish: onions and carrots;
• If you are going to use fresh herbs in a dish, then it's time to add it. To do this, wash the plants, and chop very finely. Sprinkle the dish with herbs;
• Dilute sour cream in boiling water, add salt and spices to taste and pour rice with fish with the resulting mixture;
• Cover the baking sheet with foil on top so that there are no holes, otherwise the liquid will evaporate, and the cod fillet or any other selected fish will turn out to be dry and inedible;
• Send the dish to the oven, heated to 200 degrees for 40 minutes.

Recipe for cooking fish in the oven with rice and vegetables

Consider another option for cooking fish with vegetables and cheese.

For the dish you need the following ingredients:

• red fish (it is desirable to take a whole piece) - 500-700 g;
• rice - 250 g;
• large carrots, large onions, tomatoes - 1 pc.;
• hard cheese - grated 1.5 cups;
• mayonnaise or sour cream - 3 tbsp. l.;
• fresh dill or parsley;
• favorite seasonings, salt.

The sequence of creating this culinary masterpiece next:

• Wash the fish, remove the skin and excess bones from it, salt and roll in your favorite spices. Put the prepared piece on a baking sheet lightly greased with butter, if you wish, you can cut the fish, but this is not necessary;
• Boil the rice in salted water, drain in a colander, let the excess liquid drain. Spread the dried cereal in an even layer over the fish;
• Put mayonnaise or sour cream in a separate bowl, add chopped onions and grated carrots. Mix everything carefully. Spread the resulting sauce over a layer of rice;
• Sprinkle everything with cheese on top;
• Wash the tomato, cut into thin rings and spread over the cheese;
• Send the dish to the oven preheated to 180 degrees for 40 minutes, then pull out the baking sheet and sprinkle the dish with chopped herbs. Then let the fish brew for another 15 minutes in the oven.

After that, you can serve food to the table. By the way, some housewives call this dish a casserole with fish and rice in the oven. This name is not devoid of logic, since thanks to cheese crust it turns out a real tasty and juicy casserole.

Stuffed fish has always been considered the main guest at royal tables. With the passage of time, this dish has not lost its position, but managed to become widely available and acquire a mass of variations of varying complexity. Starting your culinary journey? Stop at the recipes for simple stuffed fillet rolls. Have you got your hands on the kitchen yet? Then even a pike is on your shoulder!

Stuffed fish in the oven

Stuffed fish, the recipe of which will be discussed below, is suitable for beginners. It is enough to buy already peeled fillets and not bother with the preliminary preparation of the whole carcass. The addition to the fillet in this case will be unusual, since the company from the usual set of vegetables will be a mixture crab meat and shrimp.

Ingredients:

• butter- 45 g;
• onions - 75 g;
• celery - 90 g;
• a handful of fresh parsley;
• crab meat - 175 g;
• shrimp - 175 g;
• dry vermouth - 65 ml;
• bread crumb - ½ tbsp.;
• fish fillet- 1.3 kg.

Cooking

1. After melting the butter, use it to saute finely chopped vegetables: onions, celery stalk.
2. Only the vegetables will become translucent, fragrant, send pieces of crab meat and shrimp to them, pour in the vermouth, let the excess liquid evaporate completely.
3. Season the filling for the fillet, mix with bread crumbs and parsley.
4. Distribute the prepared mass over the entire surface of the fillet, roll into a roll. Secure the roll with a skewer.
5. Bake the fish at 220 degrees for 15-18 minutes, calculating the time according to the thickness of the fillet.

Fish stuffed with vegetables baked in the oven

As part of the filling in this recipe, you can use absolutely any vegetables and mushrooms, the main thing is to chop according to the density so that the entire filling is cooked evenly and at the same time. The output will be fish cooked at the same time as the side dish.

Ingredients:

• butter - 35 g;
• onions - 85 g;
• champignons - 115 g;
• carrots - 70 g;
• potatoes - 3 tubers;
• egg - 1 pc.;
• bread crumb - 1/2 tbsp.;
• lemon juice - 15 ml;
• haddock (large) - 1 pc.

Cooking

1. Before stuffing the fish, prepare it by cleaning, removing organs, cutting off the head and fins, except for the tail.
2. Spasser finely chopped vegetables with mushrooms. When excess moisture comes out, salt the vegetables, mix with fresh breadcrumbs and one egg. The latter will help bind all the ingredients, make the mass dense to hold in the abdominal cavity.
3. Pour haddock with lemon juice, salt, fill with vegetables and breadcrumbs. Lay the potato slices on the sides, wrap with foil.
4. Send the fish to an oven preheated to 210 degrees for 25-30 minutes.
5. Check readiness by separating the pulp from the bones: if it breaks into flakes, it's ready.

Fish stuffed with rice baked in the oven

This fish deserves a place on the restaurant menu as it is simple yet delicious stuffing includes a rice mixture that resembles in taste and texture. Cream cheese, boiled rice, spinach and garlic - how can you think of a quartet perfect?

Ingredients:

• tilapia - 1 pc.;
• boiled rice - 140 g;
• spinach - 45 g;
• garlic - 2 cloves;
• cream cheese - 65 g.

Cooking

1. Gut the tilapia, rinse and pat dry.
2. The filling for stuffed fish consists of boiled rice, spinach stewed with garlic and cream cheese, which should be mixed well and salted.
3. Put the rice mass into the cleaned cavity, wrap everything with foil.
4. Bake at 210 degrees for 20-25 minutes.

The Jewish stuffed fish recipe already requires some culinary skill. Within its framework, it is necessary to carefully release the fish from the skin, removing the latter with a “stocking” and maintaining its integrity. If the skin is torn during the cleaning process, it can be carefully sewn up.

Ingredients:

• pike - 1.4 kg;
• egg - 1 pc.;
• salted crackers - 45 g;
• onions - 115 g;
• garlic - 1 clove.

Cooking

1. After cutting off the head of the pike, crawl under the skin at the incision with your index fingers. Swipe your fingers so as to separate it from the meat, begin to remove the “stocking”, moving towards the tail.
2. Beat the cleaned meat with crackers, onion, garlic, a pinch of salt. Stuff the skin, sew at the incision site.
3. Put the fish on a wire rack, place on a baking sheet, fill with salted water so that the carcass is half covered. Cover the baking sheet with foil.
4. Cook the river predator over medium heat for about an hour and a half.

Jewish style stuffed fish

You can simplify the process of cleaning fish skin and stuffing it by first cutting the carcass into large pieces and removing the meat from them one by one. This option of cooking technology does not require you to have the skills of a chef and a lot of time.

Ingredients:

• carp - 3.8 kg;
• onions - 340 g;
• carrots - 320 g;
• White bread- 290 g;
• large chicken eggs- 3 pcs.

Cooking

1. Divide the gutted carp into pieces of equal thickness. Using a small, flexible, sharp knife, cut out the flesh with the backbones from the pieces.
2. Beat clean meat with bread and eggs using a blender.
3. Fill in the cut pieces minced fish and start laying them in a cauldron, shifting each of the layers with onion rings, carrot slices.
4. Pour salted boiling water over the carp and place over medium heat.
5. Fish stuffed with portioned pieces should spend 2-2.5 hours on fire.

Whole stuffed fish

Even a basic mixture of fish, breadcrumbs, milk and eggs can come out extraordinarily fragrant if you cook the stuffed carcass itself on a pillow of roots. Here, the carp is baked on top of a duo of carrots and celery, but any vegetable of your choice can replace them.

Ingredients:

• carp carp - 2.3-2.5 kg;
• loaf - 4 slices;
• milk - 45 ml;
• egg - 1 pc.;
• butter - 55 g;
• carrots - 320 g;
• laurel leaves - 5 pcs.;
• celery - 190 g.

Cooking

1. Before cooking stuffed fish in Jewish style, remove the skin from the carp carcass, being careful not to damage it.
2. Twist the remaining pulp along with the egg, bread and butter. Dilute with milk, season, knead with whipped protein. Stuff the stocking.
3. Put the fish on a baking sheet with pieces of celery, carrots, bay leaves.
4. Pour the contents of the pan with warm, well-salted water, covering halfway.
5. Simmer the carp directly on the stove, over medium heat for 1.5-2 hours.

Stuffed fish can be not only the main hot, but also a hearty classic snack. easy to take to a new level by coating pieces of stuffed pike with gelatin. In this case, the gelatin is diluted in beetroot juice for greater brightness and light sweetness of the dish.

Ingredients:

• pike - 1.2 kg;
• white bread - 270 g;
• eggs - 2 pcs.;
• butter - 45 g;
• carrots - 115 g;
• milk - 180 ml;
• onions - 95 g;
• gelatin - 25 g;
• beetroot juice - 190 ml;
• water - 315 ml.

Cooking

1. Before you cook the stuffed fish, make an incision under the head, remove the skin, being careful not to damage it. Free the remaining pulp from the entrails and bones.
2. Soak the bread in milk, wring out, pass through a meat grinder with an egg, butter and the fish itself.
3. Pour finely chopped vegetables into the minced meat, salt it well.
4. Stuff the remaining skin with the prepared mixture.
5. Sew up the incision, or fix with toothpicks.
6. The preparation of stuffed fish is almost completed, it remains to dilute the gelatin in warm water co beetroot juice, put the pike on a serving dish and pour the prepared solution. After gelatin hardens, cold can be served.

Stuffed fish in a slow cooker

The easiest recipe for stuffed fish is the one that uses a slow cooker. A nimble kitchen gadget will help to evenly bake the dish without burning, keep the skin intact, and the filling itself - juicy, dense, and all this with little or no participation.

Ingredients:

• pike (medium) - 1 pc.;
• semolina- 10 g;
• onions - 115 g;
• sour cream - 25 g;
• mayonnaise - 45 g.

Cooking

1. Carefully cut off the head, remove it, removing the insides next. Rinse the cavity of the river predator, remove the skin from the meat, wielding your fingers.
2. Set aside the carefully removed shell, clean the meat from the bones, chop with vegetables.
3. Add semolina and sour cream to minced meat.
4. Fill the pike with the minced meat and sew up the incision.
5. Wrap the stuffed fish with foil and cook on the “Baking” for about half an hour.

How to decorate stuffed fish?

Often, fish is painted with mayonnaise monograms, but if you want to avoid the usual mayonnaise patterns, but don’t know how to decorate stuffed fish on a plate otherwise, just add vegetables, olives, pickles, lemon slices to it. If you have the patience, try to repeat the basic carving shapes by cutting out flowers, petals or simple shapes from vegetables.