Today, many people are thinking about how to make their diet healthy. For example, everyone knows that fried foods are bad because of the excess fat. But few decide to give up fried, because either the meat does not have that taste. Baking food is a great alternative. Especially if you use such an interesting invention as a roasting sleeve.

You can bake anything in the sleeve - meat, vegetables, fish, even meatballs and meatballs. Moreover, the food is cooked without adding fat, in own juice.

Such a useful kitchen trifle as a roasting sleeve is sold in almost every supermarket. Usually, this product is located "in the company" of foil, baking paper, cling film and other similar products. The sleeve is produced by different companies, so the price of different samples of this product can vary greatly.

By appearance the baking sleeve resembles a long plastic bag rolled up. To use, you will need to cut off a piece of the required length, and after filling the sleeve with products, fix its open sides with clips. The filled sleeve can be put on a baking sheet or in a deep frying pan. To ensure the release of hot steam, it is worth piercing the sleeve several times from above with a needle or fork.

Consider how to cook fish in the sleeve. Firstly, any fish can be baked in the sleeve. You can put the fish as a whole carcass (of course, having previously cleaned it of scales and entrails), and in portioned pieces. You can use ready-made fillets for baking, which are sold in fish stores.

Especially tasty is the fish in the sleeve for baking, cooked with vegetables. So, for example, you can bake pike perch. We clean the fish, wash and dry well with napkins. Salt and pepper inside and out. To give the fish a piquant taste, put a little crushed garlic and parsley sprigs in its abdomen.

Let's chop the vegetables. For this dish, you can use potatoes, carrots, onions and other vegetables. Be sure to add greens. Chopped vegetables should be mixed and seasoned with salt and pepper. Now we put the vegetables in the sleeve, on top of the resulting vegetable “pillow” we place the carcass of the prepared pike perch and close the open sides of the package. We put the filled sleeve in a deep frying pan, pierce its surface with a needle or fork so that the steam can escape freely. And we place it in an oven preheated to two hundred degrees, and bake for about forty-five minutes.

We extract ready meal from the oven, cut the sleeve with scissors (here you need to be careful not to burn yourself), and here we have a beautiful diet dish- fish baked in a sleeve with vegetables, cooked in its own juice.

And here's how you can First prepare the products. For two mackerels, we need two pieces of carrots, onions and tomatoes, three potatoes, three tablespoons of mayonnaise, as well as a special one, which includes salt.

We clean the fish, wash it and rub it well with seasoning. If there is no such seasoning, then the mackerel should be salted, peppered and sprinkled lemon juice. We clean the vegetables and cut into fairly large pieces. For example, a medium-sized potato can be cut into four pieces. Add finely chopped greens to mayonnaise, stir and grease the fish and vegetables with this mixture. Put everything in a sleeve, tighten the edges with clips and put the fish in the oven to bake for forty minutes. Then cut the bag on top and leave the dish in the oven for another ten minutes. In this case, up your sleeve, will acquire golden brown. Put the finished mackerel and vegetables on a dish and pour over the sauce that was formed during the baking process.

Another interesting recipe, which can be categorized as fish baked in a sleeve, is called mushrooms. For one fish weighing about 800 grams, you will need about three hundred grams of champignons, an onion, a little mayonnaise, salt and seasonings for fish.

The fish must be cleaned and washed. Mushrooms are cut into slices, and onions are cut into half rings. Mix mushrooms, onion and mayonnaise in a bowl. We rub the fish inside and out with salt and seasonings, then stuff it with a mixture of onions and mushrooms. We put the fish in the sleeve, close the free edges and put the resulting package on a baking sheet. Bake until cooked through, it will take about forty minutes. If there is a desire to get a golden crust, then you need ten minutes before the end of the baking period to tear the sleeve from above. Our tasty and healthy baked in the sleeve is ready. We spread it on a dish and call everyone to the table.

AT Soviet times many liked to have a fish day once a week. famous dish"Pike-perch baked in the oven" has long been the most popular. The main reason is its dietary nature, excellent taste and nutritional content. Following the good old tradition, we will consider several options for preparing such fish.

Fish with spicy sauce

So that pike perch baked in the oven turns out with unusual taste, for its preparation you will need products:

• carcass of pike perch;


• onion;


• vegetable fat;


• mustard;


• lemon;


• tomato;


• ground pepper;


• salt;


• sprig of parsley.

The process begins with the preparation of the fish. First, it is thoroughly washed under the tap. The entrails, eyes and gills are then removed.

So that pike perch meat retains a beautiful color, the carcass is soaked in clean water for about 30 minutes. During this time, he will be completely free of blood.

Next, the fish is taken out of the water, wiped with paper towels or a clean kitchen towel. With a sharp knife blade, shallow cuts are made on the carcass. Rub it with salt on all sides and leave for another half hour.

At this time, proceed to the vegetables. Tomatoes are chopped into thin circles.

The onion is cut into half rings, and the lemon is cut in half. One half is used for juice, the other is cut into small slices. Lemon juice is squeezed into the mustard, mixed and a spicy sauce is obtained.

Salted fish spread on foil. After that, a piece of onion, lemon and tomato is placed in the incision site. As a result, pike perch takes on a glamorous look. Then it is generously smeared on top. mustard sauce. The remaining vegetables are scattered around the fish. Garnish with a branch of parsley.

At the next stage, the carcass is tightly wrapped in shiny paper and sent to the oven. Bake for about 20 minutes. To form a beautiful crust, the foil is removed 10 minutes before the dish is ready. Pike perch baked in foil turns out incredibly juicy. Is different pleasant aroma and excellent taste. Served for dinner as a full meal.

Meat will cook much faster when placed in a preheated oven at 200°C.

Harmony of taste - pike perch with vegetables

Fans of fish meat will not refuse to cook it in combination with vegetables. In this case, you do not need to think about a side dish, since everything is cooked at the same time.

For the dish, you need to take the components:

• fish;


• potato;


• carrot;


• onion;


• pickles;


• vegetable oil;


• a few peas of allspice;


• thyme;


• parsley;


• salt;


• ground pepper.

To prepare pike perch baked with potatoes, perform simple steps:

1. The fish is washed out of mucus. Cut the abdomen, remove the insides, head, tail and fins. Transverse cuts are made throughout the carcass, after which they are rubbed with salt mixed with pepper and vegetable oil.

2. Vegetables are prepared: peeled potatoes are cut into small slices, carrots are cut into bars. Onion chopped in half rings, and pickled cucumbers - in the form of straws.

3. All vegetables are put in a separate container. Seasoned with two types of peppers and salt. Add parsley, vegetable oil and then mixed.

4. Spread pike perch, vegetables, thyme branch on a suitable form.

Then it is placed in a baking sleeve and sent to the oven.

The fish is baked at 220°C. A few minutes before readiness, the sleeve is torn to brown the food a little.

Pike perch baked in the oven with vegetables is served hot.

On the top of the baking sleeve, it is desirable to make several small holes for steam to escape. Thanks to this, the meat will not lose its original shape.

Fans of healthy food - an amazing fish dish

Pike perch, baked whole in the oven in foil, will certainly appeal to those who follow a lean diet. Its tender meat contains a number of valuable trace elements and vitamins that have a beneficial effect on the state of the human body. For the dish you will need:

• carcass of pike perch;


• sour cream;


• hard cheese;


• vegetable oil;


• basil; rosemary;


• fennel;


• lemon.

In order to bake a whole pike perch in the oven, perform several operations:

1. Cuts are made on the cleaned carcass and rubbed with salt inside and out. Then the fish is set aside and the sauce is prepared.

2. Pour sour cream into the container, add chopped basil and fennel greens. Topped with lemon juice. Mix thoroughly and generously spread pike perch sour cream sauce so that it is well saturated.

3. A wide sheet of foil is smeared with vegetable fat, after which a fish carcass is laid on it. Tightly wrapped and sent to a preheated oven to a temperature of 180 ° C.

Bake for at least 45 minutes. A quarter of an hour before the dish is ready, the baking sheet is removed from the oven. Then open the top of the foil, sprinkle the meat with grated cheese and send it back to the oven for 15 minutes.

Fish is served for dinner in combination with potatoes or rice. Decorate with sprigs of dill, rosemary and fragrant lemon slices.

This recipe allows you to bake whole pike perch in the oven in a short time, and get an excellent result. Why not make it next weekend?

Since pike perch is a predatory fish species, when removing the entrails, it is important not to crush the bile that is located next to the head. Otherwise, the finished meat will taste bitter.

Noble fish with mushrooms

For many families, fish day is equated to a family holiday. Amazing flavors in the kitchen, beautifully presented treats evoke the pleasant sensations of joy that await the family at the dinner table. And if the hostess wants to use a recipe with a photo of pike perch baked in the oven with champignons, she will receive a lot of compliments.

To prepare the dish, they collect a simple set of products:

• fish;


• mushrooms;


• sour cream;


• onion;


• vegetable oil;


• hard cheese;


• pepper;


• salt.

Some chefs use pike or carp for the dish. But the best way- pike perch, since there are practically no small bones in it.

According to the recipe, pike perch baked in the oven is prepared in this way:

1. First of all, the fish is cleaned, the insides are removed, the head is cut off. Thoroughly washed until the complete disappearance of blood residues. Separate the fillet and rub it with salt.

2. Cover the baking dish with foil and generously grease with vegetable fat. Spread pike perch meat on it. Put in the preheated oven for 15 minutes to lightly bake.

3. Mushrooms are cleaned of soil, washed thoroughly, dried. Next, the mushrooms are cut into strips or small pieces. Spread in a pan and fry until the liquid has completely evaporated.

4. Onions are chopped in half rings.

Then add to the mushrooms, salt, pepper and stew for 10 minutes.

5. When a golden crust forms on the fish, it is removed from the oven. Cover with mushroom mixture. Drizzle with sour cream. Sprinkle the top layer with grated cheese and put back in the oven for 15 minutes.

Such fish, baked in the oven, is served as an appetizer for beer in a warm form. The dish is also ideal for small children, as there are few bones in the fish. Truly, pike perch is a noble fish!

Video recipe baked stuffed with mushrooms zander

Reading 5 min. Views 2k.

Pike perch is big enough and delicious fish that are found in rivers and lakes. This is an aggressive predator, which can reach a length of about a meter, and sometimes weighs more than 15 kg.

As a rule, fishermen most often come across individuals of about 2-3 kg. Pike perch meat is very tasty, and he himself is extremely easy to cook.

How to choose the right pike perch for cooking in the oven?

As with any other type of fish, you need to choose only fresh carcasses that have been recently caught. Carcasses that have been lying for more than 2-3 days or have been frozen are better to bypass - they managed to lose their taste a little.

Note! Don't forget to check the gills - they should be bright red. This indicates that there is still oxygen left in them, which means that the individual was caught recently and is still fresh. Light gills indicate the opposite.

Whole fish or fillets?

There are no requirements here. worth it to anyone who is comfortable. Someone likes the taste of a whole carcass, while someone prefers an already peeled fillet.

Before cooking, you should cut the fish and prepare the oven in advance by heating it to 200 degrees Celsius. Do not forget also about utensils and sharp knives.

Fish cutting

Pike perch is cut, like many other types of perch:

1. The first step is to get rid of the scales - with the help of a sharp knife, we begin to comb it from tail to head.
2. After we cut off all the fins.
3. With the same knife we ​​make an incision on the abdomen. Try to make it shallow so as not to damage the insides.
4. After we take out all the insides - try to get the gallbladder without damaging it. By crushing the bladder, you will allow bile to enter the abdominal cavity, which will make the meat very bitter.
5. Then it remains only to cut off the head and tail, and then rinse the fish in running cold water.

Answer from Daria Remizova[newbie]
Fish and potatoes baked in a "sleeve"
Ingredients
500 g fish (perch, tilapia, pike, etc.)
500-700 g potatoes
150 g onion
greens to taste
mayonnaise
salt
pepper
Recipe
Peel the potatoes, cut not very finely.
Onion cut into half rings.
Finely chop the greens.
Mix potatoes, onions, herbs. Salt, pepper.
Add mayonnaise, mix.
Clean the fish, remove the insides, cut into small pieces.
Salt and pepper the fish.
Put the potatoes and fish in the "baking sleeve".
If there is no sleeve, you can use foil.
Put in the oven.
Bake at 180 degrees for an hour.
Bon appetit!
Chicken with potatoes, baked in the "sleeve"
Ingredients
chicken, weighing 1.5-2 kg
1.5 kg potatoes
6 garlic cloves
mayonnaise
salt
Red pepper
5 st. l. vegetable oil
Recipe
A baking sleeve or baking bags are sold in stores. Usually lie next to the foil, baking paper.
If YOU did not manage to buy a sleeve, you can bake this dish in foil.
Mix oil, red pepper (to taste), salt, add 3 cloves of garlic squeezed through a garlic press.
Rub the chicken with this mixture and leave for 15-20 minutes.
Peel potatoes, cut into large pieces.
Add mayonnaise, salt a little, mix.
Add 3 cloves of garlic, squeezed through a garlic press.
Put the chicken in a roasting sleeve, put the potatoes around the chicken.
Put in the oven.
Bake at 180 degrees for 1-1.5 hours.
Bon appetit!

Answer from kitty[guru]
You take a duck and spread it with salt, then with pepper and garlic. In the sleeve and ready when browned.

Answer from Breeze[guru]
Pork - 1 kg
- Garlic - 2-4 cloves
- Salt
- Black pepper
- Red pepper
Wash the meat, then remove moisture with napkins or paper towels. In a bowl, mix salt, black and red pepper and rub the pork with the resulting mixture. Make small cuts and stuff the meat with garlic.
Turn on the oven and set the temperature to 200 degrees. Cut the roasting sleeve to the desired length, put the meat into it, secure it with special clips and make several holes in it so that excess steam comes out during the cooking process.
Place the pork sleeve on a wire rack or baking sheet and roast in the oven for an hour. At the end of baking, make an incision in the sleeve so that the meat is browned and a crispy crust forms. Be careful when cutting the sleeve, do not burn yourself with steam! After 10-15 minutes the dish is ready.
Roast pork can be served hot with a side dish, or cold as an appetizer.

Answer from Anyuta -[active]
you take the ribs, sprinkle with all sorts of seasonings and in the sleeve for 2-2.5 hours. Delicious!

Answer from Lyubov Tsaregorodtseva[guru]
You take chicken wings, prepare dunk-salt. pepper. ground cilantro seeds. garlic, mayonnaise. and what else of seasonings mix everything thoroughly. dip all the wings in the batter. will stand. 15-18 minutes and in the sleeve, you can also put it there. carrot. circle. cut fresh bell pepper into quarters. Can be and cabbage and potatoes who. what loves. or whatever is at home. We bake. There are a lot of options. you can put greenery in the sleeve, it will not burn there. dill. parsley.

Answer from Marina Koltunova[guru]
I also really like to bake kuru, meat in my sleeve ... But! Oddly enough, my favorite now turns out to be the vegetables that I put UNDER the main product. The cabbage comes out especially fabulous! We just cut fresh cabbage into large slices, salt, thin slices of tomatoes can be added to it, Bell pepper, carrots. We put it all in a sleeve, on top with pieces of kuru or meat (if the chicken is whole, then already in the sleeve so that all the cabbage is under it, it will not fit). The whole trick is that the cabbage is soaked in chicken fat and juice, it turns out just melting! My family is tearing with fingers, I still don’t have time to shift from my sleeve !!

Pike perch baked in the sleeve rich in vitamins and minerals such as: vitamin E - 12.5%, vitamin PP - 25.5%, phosphorus - 22.4%, chlorine - 16.9%

What is useful Pike perch baked in the sleeve

• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.

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