Fish baked in parchment! Very beautiful, juicy and tasty! Fish in parchment on a vegetable bed Fish in parchment with vegetables.

One of the classic methods of cooking fish in the oven is baking using parchment. Experienced cooks claim that this method is the best possible. And if you choose between foil and parchment, parchment is preferable.

This recipe can be used to cook any fish. It is preferable that it be a fish fillet, but portioned pieces with bones are also suitable.

By any fish we really mean any fish: from red fish (salmon, trout) to the usual pelengas, which is found in our seas. No, you can also take Chilean sea bass or Nile perch, of course. If you find it.

Why is there pelengas in the recipe?

Because this is also a very tasty fish, which contains almost all B vitamins, as well as PP and C, D, K, A, E. It is rich in selenium and iron, potassium and phosphorus. This is a dietary fish, 100 grams of which contain only 84 kcal. True, the percentage of fat increases in the fall (up to 12%, and in the spring about 4%), but this increase leads to a change from 15% to 32% of polyunsaturated fatty acids. This fish can also be used for canned food for children - this is the conclusion from Russian tests on the possibility of causing allergies. By the way, the liver is also useful, although it is fatty (25%). But it is a direct competitor to cod liver in terms of vitamin A content. And pelengas caviar is a high-protein (up to 20%) fatty (up to 28%) product.

We have figured out the benefits of fish, now we can move on to the culinary characteristics.

What's not to like about fish?: thick leather that does not lose its properties during heat treatment. It is also undesirable to freeze pelengas, since when defrosted, the meat softens greatly, losing its shape. Buy live or chilled fish.

What do you like: juicy, tender meat with a minimum number of bones, the ability to cook any dish, you can fry, boil fish soup, make steaks, bake in salt, foil or parchment.

It is the latter that we will do. Bake in parchment round portion pans.

Ingredients

pelengas fillet - 500 grams
fresh rosemary - 2 sprigs
fresh dill - 3 sprigs
lemon - 1
garlic - 1
salt, pepper, olive oil

Preparation

If you have a whole fish, then cut it into portioned pieces (you can leave it with the ridge or cut out only the fillet). Wash and dry the pelengas pieces and place in a bowl. Add salt and pepper, squeeze the garlic through a press, mix thoroughly and leave for at least 30 minutes.

Cut the lemon into thin slices, which you fry in a dry, heated frying pan.

Wash the greens and cut into small pieces.

Cut circles from parchment paper (you will need 2 pieces for 1 serving of fish) with a diameter of 20 cm. The most convenient way to do this is to fold the parchment in several layers, and put, for example, a lid or plate on top and cut out the circles with a sharp knife.

Place a piece of rosemary and dill sprig on a circle of paper in the center.

A slice of lemon on top.

Then place a piece (or a couple of small ones) of fish. Drizzle with oil.

Cover the fish with a second circle of parchment, the edges of which must be secured by lifting up and folding.

Place all parchment mugs with fish on a baking sheet. Bake in an oven preheated to 190 degrees for 15 minutes.

You can serve it either in the parchment itself, after cutting it crosswise to allow hot air to escape, or traditionally - on a plate.

ON A NOTE

You can change all the ingredients in the recipe: both the fish and the seasonings you use, matching them to your taste and the fish you are using, and the lemon can be left fresh, without processing. Only one thing will remain unchanged - a parchment pocket that will preserve the taste, aroma and juiciness of the products prepared in it.

Another material - reference material, from the English culinary encyclopedia - a brief summary:

How to properly bake fish in parchment

For this you will need: parchment paper, fish fillet, salt, pepper, fresh herbs (parsley, thyme or other to taste), 1 tbsp. a spoonful of butter, freshly squeezed citrus juice (for example, one lemon)

1 Preheat the oven to 200 C. For each portion of fish fillet, cut out sheets of parchment paper approximately 50x50 cm (possibly smaller, depending on the size of the piece). Place a fish fillet in the center of each sheet.

2 Salt and pepper the fish pieces to taste, garnish with herbs, and top with freshly squeezed citrus juice.

3 Add a tablespoon of butter to each serving of fillet. You should not try to distribute the oil - when heated, it will spread on its own with the necessary uniformity.

4 Carefully fold the edges of the parchment paper into an envelope towards the center. Roll all ends of the formed package tightly enough to prevent spontaneous unwinding. You don’t have to fool yourself and wrap it arbitrarily, but be sure to close (fold) the edges.

5 Place each bag on a preheated and greased baking sheet and bake at 200 C for 15-20 minutes. The degree of proper baking of the fish can be controlled by the condition of the parchment paper - the bag is slightly enlarged and slightly browned.

6 The prepared dish can be served either directly on unfolded paper or transferred to plates.

We lose weight in the kitchen. Part 1
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. “Design helps you look slimmer,” he says, and advises making the kitchen less comfortable for relaxation. The more comfortable the kitchen, the more you eat there. Get rid of comfortable chairs, TV, computer and tablet in the kitchen.

on a note

We lose weight in the kitchen. Part 2
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. He advises avoiding other activities while eating. Wansink's research has shown that those who eat in front of the TV have a significantly higher body mass index compared to those who eat at a table.

on a note

We lose weight in the kitchen. Part 3
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. “Design helps you become slimmer,” he says, and advises serving food in portions. The study found that people eat 19% less if they don't have bowls of food in front of them to add to their plate.

on a note

Losing weight in the kitchen. Part 4
Can the kitchen help you lose weight? Brian Wansink, director of the Cornell University Food Lab, is confident of this. “Design helps you get fit,” he says, and advises placing healthy foods in prominent places so they're immediately obvious whether you open the refrigerator, cupboard or pantry. If you simply move fruits and vegetables from the container to the most accessible shelf of the refrigerator, your consumption will triple within a week!

Fish, meat, vegetables and chicken can simply be baked in the oven or done using modern devices - wrapped in aluminum foil, rolled in parchment paper or put in a special sleeve. Each assistant has its own pros and cons, so choose what's right for you!

Foil, parchment and a baking sleeve appeared in our kitchens relatively recently and quickly won the love and respect of housewives. Because there is nothing easier than throwing a piece of meat or fish into one of the above-mentioned devices, seasoning it thoroughly with your favorite seasonings and sending the future creation into a hot oven, forgetting about it for a while. You definitely won’t allow yourself such a luxury with boiling and frying – you have to constantly be on guard with these methods. It’s not for nothing that simple oven baking is considered the easiest cooking method, and using foil or a sleeve makes the process even easier.

Firstly, you can cook almost everything in foil and a sleeve: vegetables, meat, fish, chicken, minced meat and their combinations, say, pork with potatoes or fish with zucchini. That is, the housewife does not have to think about what side dish to serve with the main product - they are baked at the same time! Chefs do not advise dealing only with raw cereals, which require a large amount of water to swell. Secondly, to cook in various types of airtight “shirts” you do not need to have special culinary talents - any dish in them turns out tasty, incredibly soft and tender, since it is cooked in its own juice. And the third pleasant point associated with kitchen assistants is that they protect the baking sheet and oven from grease, which during normal baking is sprayed in all directions and creates difficult-to-clean deposits on equipment. In general, sleeves, foil and parchment are a brilliant invention of mankind. The main thing is to choose the highest quality and safest devices and learn how to handle them correctly.

Purchase rules
Sleeve or bag?	To be sure of the safety of the future dish, it is better to purchase a baking sleeve made in Europe, the label of which says: “Environmentally friendly” or “After disposal, the material does not emit harmful substances into the atmosphere.” Before buying, be sure to look at what temperature it can withstand and how it is fixed. Ties made from the same material are more convenient. If you choose fasteners, it is better to choose plastic options, since iron ones get hot, and thin wires tend to fly off during cooking. By the way, instead of a sleeve, you can choose a baking bag. The main thing is to look at its size and decide whether it is suitable for your future dish. In all other respects, these assistants have no differences. The most important quality of any sleeve and bag is their strength, but, alas, this can only be verified in practice. There are devices that fall into pieces right during baking, “solder” with the product, or are easily torn by hand after cooking. This doesn’t happen with a quality assistant! It is airtight, durable, and even after cooking it can only be opened with a knife or scissors.
Foil: thin and durable	Some housewives believe that foil should be selected according to thickness. In fact, thick aluminum sheet may be too rigid and difficult to use. The ideal foil is strong, but at the same time thin, bends and folds well, takes any shape and does not tear. However, for some objects it is better to use two sheets at once. If you use imported products, give preference to European manufacturers, if domestic, look for GOST on the packaging.
Paper needs silicone!	Parchment paper can be brown and bleached, rolled and cut into sheets to fit a standard baking sheet. Which of the listed options to choose is a matter of taste for each housewife. Much more important is the presence of an additional fat- and moisture-repellent silicone coating on the paper. For airtight baking, it is better to buy just such a copy.

The main thing is that the sleeve fits!

The baking sleeve is ideal for those housewives who are not very good at cooking and are not big fans of the kitchen. It is a pipe made of special food-grade plastic that can withstand heating temperatures from +200º C to +230º C (this should be indicated on the packaging). The sleeve width is on average 33 cm, and the length can be any, so you can bake one chicken breast or a whole leg of lamb in it. The most convenient way is to cut off the required part, tie it on one side, fill it with tasty contents and fasten it at the other end, getting a nice “candy”. Then don’t forget to make several punctures on top with a toothpick so that excess steam comes out of the sleeve during cooking, so that it doesn’t inflate like a balloon and doesn’t touch the walls of the oven. This risks the fact that the plastic may melt and tear (for the same reason, the device cannot be used on an open fire - grill or barbecue). If you follow such simple conditions, you can get a very tasty, tender and soft dish up your sleeve, since it will not just be cooked in its own juice, but under the powerful influence of hot steam circulating inside. Moreover, it is not necessary to add fat before cooking - the product will already be juicy. In addition, the tightness of the sleeve allows the use of marinades, wine and other liquids that can give the dish additional flavor. If you want the meat or fish to be not just tender, but also crispy, a few minutes before the end of cooking, cut the plastic on top and allow the treat to brown properly. Just remember that food in such a sealed device bakes much faster than without it. Let's say, a large piece of lamb takes an average of 3 hours to cook in the oven, and 1-1.5 hours to cook in the sleeve.

Prepare the turkey drumstick in a roasting pan. To do this, salt and pepper the meat, sprinkle with paprika and sprinkle with vegetable oil. After this, place it in a baking sleeve tied on one side and add the following ingredients: pour about a glass of dry white wine, add slices of red and yellow bell peppers, asparagus, fresh and sun-dried tomatoes. Lightly shake the contents of the sleeve, tie it on the other side, make punctures with a toothpick and place in an oven preheated to +200° C for 15-20 minutes. You can bake a portioned dish this way or put several shanks in the sleeve at once.

Foil dishes

Unlike a baking sleeve, food foil must be greased with oil before cooking, otherwise the product will stick to it. In addition, it cannot be exposed to strong acids such as vinegar, and it is problematic to add wine and liquid marinades to the baked dish. But aluminum sheet has its advantages! It can withstand temperatures up to +600º C, so you can safely wrap potatoes, beets, fish or meat in it and throw them directly into the coals or place them on the barbecue grill. This is the only device that is capable of such feats. The main thing is to place the necessary products (a piece of pork, a potato or a whole chicken) on greased foil, season them with your favorite spices and try to seal it as tightly as possible so that the juice cannot leak out. If you fill the entire baking sheet with portioned pieces, simply cover it on top with several layers of aluminum and tuck their edges. In this case, the dish will cook faster and be more tender.

Cook sea trout on a bed of vegetables in foil. To do this, clean the carcass from entrails, scales and fins and make three deep cuts on each side. Sprinkle each indentation and entire surface of the fish with lemon juice and sprinkle with sea salt. After this, roll the trout in flour and fry on both sides until golden brown. At this time, grease the foil with vegetable oil and place in two rows any chopped vegetables of different colors: bright sweet peppers, eggplants, onions, zucchini, tomatoes. Salt the fruits and apply vegetable oil. Place the fried fish between the rows of vegetables, wrap tightly in foil and bake for 20-30 minutes at +200° C. After cooking, place the vegetables on a plate first, and then the pieces of fish, boned as much as possible.

Not easy paper

Some housewives who adhere to environmentally friendly cooking do not like plastic baking sleeves and aluminum foil. If you belong to this category, then parchment is your option. Any food is also perfectly baked in it. Only for this purpose it is better to use not simple thin paper (it leaks), but an assistant with a silicone coating that will not allow a single drop of valuable juice to pass through. The parchment paper can be folded into an open-top baking pan, or you can curl the edges of the sheets and secure them with a regular stapler, as chefs do. In general, professionals are very fond of unusual paper and believe that dishes in it turn out tastier, more tender and more natural than in foil or a sleeve. It is especially good to cook whole fish in this environmentally friendly device. However, meat or vegetables in a parchment “shirt” also work well.

Cook the leg of lamb in parchment. To do this, make punctures in the meat with a knife and stuff it with salt, chopped garlic and rosemary. Then generously coat the piece of lamb with mustard, salt and sprinkle with paprika. After this, place the meat on a sheet of parchment greased with oil, place large pieces of potatoes (or small whole ones) next to them, salt them and sprinkle with oil. Place sprigs of thyme or rosemary on top, cover with a second sheet of parchment, twist the ends and secure them with a stapler. The leg of lamb should be baked for at least an hour at +200° C.

Baking stars
Evelina Bledans
	A year ago I discovered a baking sleeve and now I can’t imagine my life without it! I cook absolutely everything in cellophane: chicken with vegetables, any meat and fish. It is very comfortable. Because the pan remains clean and the juices inside the product are retained, which makes the dish very soft and tender. Now I even regret a little that I didn’t know about such a wonderful kitchen device before.
Dana Borisova
	I have never used foil or a sleeve, but I know another great way to bake in an airtight “shell” - using coarse table salt. The best thing to eat in a salty “coat” is sea bream, which my daughter adores. The fish is made in an elementary way. Pour salt onto a baking sheet, place the peeled sea bream on top and cover it again with salt so that it surrounds the fish on all sides. After baking, the white “coat” must be removed, and the dish is ready!
Vera Brezhneva
	In my opinion, in a sleeve and foil, dishes turn out lighter and healthier, because they are cooked in their own juices and without adding fat. At the same time, even the most difficult and dry meat comes out juicy and tasty. For example, try simply baking a chicken or turkey breast in the oven - you will end up with a dry and tough substance. And in the sleeve and foil they come out incomparably soft and tender. True, for taste and aroma it is better to bake them with vegetables and Provençal herbs.

Fish in parchment (new edition of an old post). January 13th, 2009

When it comes to cooking sea fish, I stick to a simple rule - as little impact as possible on the product. When baked in parchment, the fish is cooked as if steamed. But this steam does not go away, carrying away the aromas of the sea and spices with which we cook the fish. All the best, most fragrant, remains in the envelope. Only excess moisture leaves. This is what distinguishes baking in paper from a similar procedure in foil or film. Fish and other products lying in the envelope do not “sweat”, but at the same time remain very tender and juicy.

At home, nine times out of ten, I cook sea fish

for 2 persons:
1 packet steamed white and wild rice mixture
2 medium sized sea breams
2 lemon wedges
salt, dry spices, 2 sprigs of rosemary, thyme or mint, salt, red hot pepper
olive oil, butter
parchment

Boil rice in salted water. Drain the water.
Most often, as a side dish for this fish, I prepare a mixture of white and wild rice in bags. One package is enough for two servings. By the way, a very interesting mixture. I used to be somewhat prejudiced towards such “semi-finished products” until I tried them. It's actually very tasty. Especially if you add a little butter.

Clean the fish, gut it and separate the fillets. If there is nothing to do, then the seeds can be removed.

Cut out two butts from parchment. Some sanctimoniously call it a heart, but we cooks know what a real heart looks like. Well, I hope everyone saw the butt.
Sometimes cooks wrap a parchment envelope in a square, but in this case they have to staple the corners to prevent it from unrolling. And the envelope in the shape of a priest does not need to be secured with anything. It itself is quite airtight and strong. And any small pieces of iron in the form of paper clips on a plate are completely useless. In general, I vote for the paper butt.

Grease the parchment with olive oil.

Salt the fillet on all sides, sprinkle with dry spices, and lightly sprinkle with lemon juice. Place it on parchment. Place rice next to it. Sprinkle everything with dry spices and pepper slices. Top with rosemary and/or thyme (I used mint this time because my wife wouldn't let me strip her rosemary bush). Drizzle with olive oil and wrap the envelope as shown in the photo. We start wrapping from the side of the V-shaped neckline.

Place the envelopes in an oven preheated to 200 degrees. Bake for 10-15 minutes.
We take it out. We cut the envelopes. Serve directly on paper.

It is very good to serve this fish or fish cooked in a double boiler with the following sauce.
Add the juice of one lemon, a tablespoon of finely chopped mint or green basil, a clove of garlic cut into slices, and sea salt to olive oil (100 ml). Mix everything and pour this mixture over the cooked fish.

How to bake fish?

Many people do not like to cook fish dishes, since there is always a lot of fuss with fish: it needs to be scaled, gutted, cut, and then you still need to stand and fry it, making sure that nothing burns anywhere. If you want to enjoy fish, but don't want to spend so much time and effort on cooking it, you can simply bake either the whole fish or its fillet.

Below are some delicious recipes on how to bake fish so that your family or guests will be satisfied with the result.

How to bake whole fish in the oven

You will need:

Fish (any to your taste, but preferably not very large, but several medium fish - this way they will bake faster) - 1.5-2 kg;
A bunch of greenery;
Half a lemon;
Refined vegetable oil - 2 tbsp;
Garlic - half a head;
Seasonings, pepper and salt to taste.

Preparation:

Clean the fish from scales (although some do not do this, especially if the scales are small, and then simply do not eat the skin), entrails and gills. Make several cuts along the body.
Rinse it under running water and dry it a little.
Prepare a mixture of vegetable oil, lemon juice, garlic, herbs, seasonings, salt and pepper.
Immerse the fish in the resulting solution and leave it in it for some time (at least half an hour).
Grease a baking sheet with vegetable oil, place the fish on it and place it in the oven for 20-30 minutes.

How to bake fish in foil

Required:

Fish fillet - about 1.5 kg;
Onions - 1 pc.;
Half a lemon;
Seasonings: basil, tarragon and any others of your choice;
Salt and pepper to taste.

Preparation:

Prepare the fillet: defrost, rinse and dry.
Cut the fillet into portions and sprinkle with seasonings, pepper and salt.
Carefully place the pieces on foil, top each with a slice of lemon and a couple of onion slices.
Make an envelope of foil, tightly wrapping all the fish, and leave it in the oven at 200 degrees for 20-25 minutes.