Find out how to prepare dishes in a practical way to make your meals more appetizing
For those looking for a healthy, tasty and varied diet, fish is an excellent choice. In addition to being a rich source of proteins, it contains important nutrients for the correct functioning of the body. In fact, preparing it in the oven is an excellent idea, as it keeps the nutritional properties of the food unchanged.
See below, 8 baked fish recipes that are easy to prepare and extremely tasty!
Baked salmon with lemon and garlic
Ingredients
- 4 fillets of salmon
- Juice of 1 lemon
- 4 cloves garlic, minced
- Olive oil, salt, ground black pepper and fresh herbs to taste
Preparation method
In a container, season the salmon fillets with salt, black pepper, lemon juice, garlic and fresh herbs. Place the fillets on a baking sheet, drizzle with olive oil and cover with aluminum foil. Cook in a preheated oven at 200°C until the salmon is cooked and golden. Serve then.
Baked cod with tomato
Ingredients
- 4 desalted cod fillets
- 2 tomatoes cut into slices
- Olive oil, salt and ground black pepper to taste
Preparation method
Arrange the cod fillets in a baking dish and add the tomato slices on top of the fish. Season with salt, black pepper and olive oil. Place in a preheated oven at 200°C for about 25 minutes. Serve then.
Baked tilapia
Ingredients
- 2 tilapia fillets
- 1 cup cherry tomatoes cut in half
- 1/2 grated carrot
- 1 onion diced
- Olive oil, salt and ground black pepper to taste
Preparation method
Place the tilapia fillets in a baking dish and add the cherry tomatoes, carrots and onion around the fish. Season with salt, black pepper and olive oil. Bake in a preheated oven at 200°C for about 25 minutes, or until the tilapia is cooked and the vegetables are soft. Serve then.
Sea bass with pesto
Ingredients
Fish
- 4 sea bass fillets
- 2 courgettes cut into thin slices
- Olive oil, salt and ground black pepper to taste
Pesto
- 2 cups basil leaf tea
- 2 cloves of garlic, peeled and crushed
- 3 tablespoons chopped walnuts
- 1/2 cup olive oil
- Ground black pepper to taste
Preparation method
Pesto
Place all the ingredients, except the black pepper, in a blender and blend until you obtain a smooth paste. Season with black pepper, mix and set aside.
Fish
Arrange the fillets in a baking dish and add the courgette slices around them. Season with salt, black pepper and olive oil. Cover each fillet with a generous layer of basil pesto. Place in a preheated oven at 200°C for about 20 minutes. Serve then.
Sole with spinach and dried tomatoes
Ingredients
- 4 sole fillets
- 4 cups of spinach tea
- 1/2 cup chopped sun-dried tomatoes
- 2 cloves garlic, minced
- Olive oil, salt and ground black pepper to taste
Preparation method
In a pan, add the olive oil and place over medium heat. Saute the garlic until golden brown. Add the spinach to the pan and cook until wilted. Arrange the sole fillets in a baking dish and season with salt and black pepper. Cover the fillets with the spinach and dried tomatoes. Cook in a preheated oven at 200°C until the sole is cooked and golden. Serve and Enjoy!
Fish and potato gratin
Ingredients
- 600 g of white fish fillet
- 1 kg potatoes, peeled and cut into thin slices
- 3 cloves garlic, minced
- Water for cooking
- 3 tablespoons butter
- 2 tablespoons of wheat flour
- 500 ml of whole milk
- Salt to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh thyme
- 100 g of cheese my grated one
- Butter for greasing
Preparation method
Place the potato in a large pot with water and a pinch of salt. Place over medium heat and cook for about 8 minutes, until slightly soft, without falling apart. Drain and reserve. In another pan, melt the butter over medium heat and add the minced garlic, sautéing until golden brown. Add the wheat flour and mix for 1 minute, stirring continuously.
Pour in the milk little by little, stirring continuously with a whisk, until the sauce thickens and becomes creamy. Season with salt, black pepper and half the thyme. Then grease a large baking dish with a little butter. Prepare a layer of potatoes, one of fish and a portion of bechamel. Repeat layers until you run out of ingredients, finishing with sauce and cheese on top.
Bake in a preheated oven at 200°C for about 25-30 minutes, until the surface is golden and slightly crunchy. Remove from the oven, sprinkle with the remaining thyme and serve hot.
Fish with broccoli and carrot cream
Ingredients
- 500 g of tilapia fillet
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- Water for cooking
- 1/2 teaspoon ground black pepper
- 2 cups broccoli florets
- 1 grated carrot
- 1 tablespoon olive oil
- 1 tablespoon of flour oats
- 1 cup of skimmed milk
- 2 tablespoons freshly grated Minas cheese
Preparation method
In a container, season the tilapia fillets with salt, black pepper and lemon juice. Set aside for 10 minutes. Next, in a pan, add the water and cook the broccoli in boiling water over medium heat until tender and drain well.
In a blender, blend the broccoli with the skimmed milk until you obtain a smooth cream. Then, in a skillet, heat the olive oil over medium heat and add the oatmeal, stirring for 1 minute to form a light base.
Add the whipped cream to the broccoli and cook for 3-5 minutes, stirring constantly until it thickens slightly. Season with salt and black pepper. Arrange the fish fillets in a baking dish and distribute the grated carrot on top. Cover with the light broccoli cream and complete with the grated Minas cheese. Bake in a preheated oven at 200°C for 25-30 minutes, until lightly golden.
Almond crusted trout
Ingredients
- 4 trout fillets
- 1/2 cup tea almonds laminate
- 2 tablespoons of olive oil
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Salt and ground black pepper to taste
Preparation method
In a small bowl, mix the sliced almonds, olive oil, lemon juice and lemon zest. Season with salt and black pepper. Then arrange the trout fillets on a baking tray lined with baking paper. Season with salt and black pepper. Then spread the almond mixture over the trout fillets, pressing lightly until a crust forms.
Cook in a preheated oven at 200°C for 20 minutes, or until the trout is cooked and the crust is golden and crispy. Serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
