Baked fish stuffed with rice. Recipe for cooking fish in the oven with rice and vegetables

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 this recipe you can use absolutely any vegetables and mushrooms, the main thing is to chop according to the density so that all the 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 large pieces and one by one removing the meat from them. 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 Hebrew, 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.

We all know very well that fish is not only tasty, but also a very healthy product. And many of us remember that before, in Soviet times, there was one day a week, Thursday, which was considered the official fish day. On this day, another dish was not to be found either in restaurants, or in cafes, or in canteens. Can you imagine how its benefits increase when you add other products to the recipe? Now we will consider how the stuffed fish is prepared. Several food options will be offered.

rice and vegetables. Preparatory stage

Starting in September, you can buy live carp, which taste great, especially if they are baked in the oven as a whole. And if you make it with a filling of vegetables and rice, then you will not be able to tear yourself away from the dish until you eat it completely. After all, on the one hand, the filling will be saturated with fish juice, on the other hand, it will give it a piquant taste and aroma. Instead of carp, carp can also be stuffed, as it is more common.

So, what needs to be done to make stuffed fish a super dish? Begin. We clean and gut our carp, removing the gills. Rinse thoroughly in water. Wet the remaining liquid with a napkin, pepper and salt. While the fish is soaked in salt and marinated a little, we are cooking vegetable filling. Boil rice, fry in oil vegetable pepper bulgarian and onion, with each vegetable in a separate pan. Then we mix fried vegetables in one container, add chopped greens and your favorite spices.

Baking stuffed fish

Salt the resulting mixture and fill each fish with this composition. Lubricate vegetable oil baking sheet and place on it fragrant semi-finished products filled with filling. We try to do it as efficiently as possible. Sometimes some stuffing remains, it's okay. We spread it on a baking sheet between the fish. We heat the oven to 180 degrees and put our carps in it. Ten minutes before readiness, it is recommended to cover them with mayonnaise on top.

Baking time depends on the thickness of the dish - 10 minutes for every two and a half centimeters of thickness. stuffed with vegetables and rice not only has an appetizing look, it is also very healthy dish. And what an amazing taste! You can serve with fresh tomatoes or loved ones vegetable salads because they match well. The cooled fish tastes no worse than the one that is only from the oven.

We stuff the pike. Ingredients and preparation

If you like to eat from fish, we offer to evaluate stuffed pike. Such a dish is not ashamed to put on any table. We will need: one and a half kilogram pike, one egg, one processed cheese, one onion, a tablespoon of semolina, 200 grams of white bread without crust, 50 ml of 10% cream, one lemon, 50 grams of mayonnaise, pepper, salt and dill. If you want to learn how to stuff fish well, pay attention to this recipe.

Having mastered it, you will never have problems with any fish. We wash the pike, clean it and gut it. We remove the gills and cut off the head. Gently, carefully cutting the meat with a sharp thin knife, we separate the skin from the spine and fillet. In the entire cooking process, this is the most difficult task. We repeat that it is necessary to cut and then separate the skin so that in no case should it be torn. There is no need to cut the fins.

We tighten the skin from the pike, like a sleeve, very carefully, Having done this, we cut the spine with a knife. We separate the meat from it, trying to capture fewer bones at the same time.

The final stage and baking stuffed pike

We marinate the head, skin and meat in salt, pepper and lemon for more than two hours in a vacuum container in the refrigerator to completely get rid of the very specific smell. Soak white bread in cream. We turn pike meat in a blender into minced meat. Then add dill greens, finely chopped onion, semolina, egg, bread, pepper and salt to the blender. Grind all this until it turns into a homogeneous minced meat, and then mix the processed cheese into it with a spoon.

We put foil on the table, in two or three layers, on it - baking parchment, one sheet to prevent pike from sticking to the foil. We fill the latter, attach and fasten the head, coat with mayonnaise. Roll up the parchment paper tightly. We put in the oven, preheated to 180 degrees, and bake for 60 minutes. Remove from the oven immediately, but unwrap only after it has completely cooled. Decorate with mayonnaise, cranberries, cut into portions and serve. This stuffed fish, although it is a bit complicated to prepare, it turns out amazingly tasty!

Cooking red fish with vegetables - a super tasty and healthy dish

This recipe is much simpler than the previous one, the fish will come out no worse. Well, yes, red fish - it is. For four servings you will need: salmon - half a kilogram, potatoes - four pieces, two onions, sour cream - one glass, parsley, dill, pepper, salt. Wash the fillets well and pat dry with paper towels. Immediately cut into portions. Cut the peeled potatoes into thin circles, pepper it, salt it and put it on a greased baking sheet.

Cut the onion into half rings and put on top of the potatoes. Then the pieces of our red fish and sprinkle with herbs, finely chopped. All this is filled with sour cream. Cover with foil and put in the oven, preheated to 200 degrees. Bake for 40 minutes, then open the foil and cook for another 10 minutes. When the top is browned, take it out of the oven. Red fish with vegetables is ready.

Swordfish with white wine and onions

There are many ways to cook river or offshore production. They also differ greatly in difficulty. You can't tell much in one article. Therefore, we want to pay attention to at least some fish recipes, for example, how swordfish is prepared with white wine and onions. Prepare for four servings: flour - 50 grams, corn oil - 450 grams, onion - two heads, dry white wine - 175 mg, pepper and salt, fish - one kilogram.

We clean it, wash it, dry it, cut it into five parts, salt it and roll it in flour. We heat it in a frying pan and fry the fish steaks in it until golden brown. We send the oil that is left into a clean pan, heat it up and pour finely chopped onion into it. Cook for five minutes, stirring occasionally. Then pour in the wine and cook for ten minutes, without bringing to a boil. Add the "sword" and cook for another 10 minutes until cooked. If you like hot fish dishes, then this option is just for you.

Stuffed fish and fried

For this recipe, you can use mackerel, horse mackerel, hake or salmon, about one kilogram. We will also need: one egg, 50 mg of milk, 80 grams of crackers, the same amount of margarine or butter, 40 ml of vegetable oil, 40 grams of sour cream, 20 grams of parsley, chopped dill and salt. Now we will tell you how such stuffed fish is prepared, the photos will help you figure out the recipe.

We open the peeled horse mackerel or mackerel from the back, remove the spine with a knife, and salt all the costal bones that are possible. The products intended for the filling are mixed and sent to the destination. We restore the shape of the fish as much as possible, moisten it with a beaten egg, roll it in ground breadcrumbs and - in a frying pan, where we fry until a golden crust appears. Then we fasten the edges with a wooden pin so that they do not disperse, pour over sour cream and simmer for several minutes, covered with a lid. Pour the finished dish with fat and serve with boiled potatoes and mushrooms stewed in sour cream.

Stuffing fish fillet with mushrooms

Ingredients: perch, halibut or hake fillet, 100 grams of butter, the same amount of onions and tomatoes, 250 grams fresh mushrooms, two eggs, 60 grams of parsley, 30 mg of salt, black ground pepper, 125 grams of breadcrumbs.

Cut into thin pieces of fillet, rub with pepper and salt. Saute the mushrooms and onion for about 5 minutes. butter. We put parsley, peeled tomatoes, pepper, salt, simmer for 10 minutes over low heat. This is followed by the actual preparation of the stuffed fish. Spread the mixture obtained in the pan on the fillet pieces, roll into tubes, fix, dip in the beaten egg, roll in breadcrumbs and fry well. After that, we put it on a warm dish and serve it on the table.

When mastering fish recipes, it would be useful to take into account the general recommendations for stuffing:

Enjoy your meal!

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 also 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 with 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 spoon to the mixture lemon juice, salt and at the end add olive oil.

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 with vegetable oil, put it on a sheet and put our stuffed fish on top, 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.

Greetings dear readers of the site! Gutted carp stuffed with rice, we will bake in the oven. homemade a fish dish According to the recipe, it also turns out great in a slow cooker in the available “Stew” and “Baking” modes. I note that a crispy golden crust on stuffed crucian carp is obtained with all cooking methods.

According to the recipe, we have fresh carp, but you can use chilled fish and properly defrosted. We take the whole of small crucian carp, cut off the head of large individuals. Concerning additional ingredients, then they are all simple. AT ready dish stewed rice is successfully combined with the sweet taste of crucian meat and cheese.

To cook carp baked with rice without foil in the oven, we need:

• 5 fresh (thawed) carp;
• 1 glass of rice cereal;
• 50g hard cheese;
• 1 head of onion;
• 3st. l. table mayonnaise;
• salt.

Step-by-step recipe with photo Carp stuffed with rice

How to cook unusual dish from fresh or chilled crucian carp? If you strictly adhere to the step-by-step recipe, then you will definitely get a delicious carp stuffed with rice in the oven without foil.

If the gutted crucian carcasses are ready for stuffing, we will prepare the filling for baking fish. We measure out a glass of rice, boil water on the stove, salt and cook the cereal. Rice for crucian carp should not be boiled, but should be in a state to be washed. Chop the onion head and add to the rice.

The next step in cooking is the use of mayonnaise. We will mix it with a blank for stuffing fish. And now the turn has come to add grated cheese to the filling for crucian carp and spices or herbs to taste.

We fill the crucian belly with the mixture, but first we prepare a baking sheet, where we put the fish in rows for baking without foil. Coat the surface of all carcasses with mayonnaise. We put the workpiece in a preheated oven for 40 minutes, maintaining a temperature of 200 degrees.

You see, there is nothing difficult in preparing a simple and at the same time original dish of crucian carp stuffed with rice.