Cooking fish and chips in the oven is very easy and simple. The advantage of this dish is that everything is baked together and there is no need to prepare the side dish separately. Fish baked with potatoes is sure to please all family members, thanks to its delicate taste.

We hope that you will like the recipes below for baked fish and potatoes in the oven and add them to your culinary repertoire of favorite dishes.

Fish fillet with potatoes and cheese in foil

If you have very little time left to prepare dinner, you can safely use one simple but very tasty recipe.

It doesn’t take much time to cook tasty and, at the same time, very tender fish and potatoes:

1. Wash and peel the potatoes, cut into thin slices;
2. Peel the onion, wash it, cut it into rings;
3. Grate the cheese;
4. Place a ball of onion on a baking sheet, then potatoes, chopped pieces of fish fillet, salt and pepper everything to taste.
5. Lightly coat the fish with mayonnaise, add a little water to the pan and sprinkle everything with grated cheese, cover with foil.
6. Cook in the oven at 180 degrees for 50 minutes.

Serve the finished dish hot, and if desired, you can lightly sprinkle it with finely chopped herbs.

How to bake pike perch with vegetables

You can bake potatoes with different types fish Pike perch baked with vegetables looks very tasty and festive.

Ingredients:

• 750 grams of pike perch fillet;
• 1.5 kg of potatoes;
• 3 tablespoons flour;
• dry basil;
• salt;
• ground black pepper;
• vegetable oil – 6 tablespoons;
• fresh greens.

Cooking time: 80 minutes.

Calorie content per 100 grams: 379 kcal.

Preparing pike perch baked with potatoes is very simple, and even an inexperienced cook can handle this task:

1. The potatoes are thoroughly washed, peeled and cut into small cubes. The chopped slices are salted, peppered, sprinkled with a small amount of basil, poured with oil and mixed;
2. Rectangular fish fillets are washed, dried, sprinkled with salt and pepper to taste;
3. Lightly roll the pike perch in flour and lightly fry in vegetable oil on both sides;
4. When the fish is fried, fry the potatoes a little in the same oil;
5. Place potatoes, fish in layers on a baking sheet, and another ball of vegetables on top;
6. Bake for 40 minutes in the oven at 180 degrees, and then sprinkle with finely chopped herbs.

This dish can be served with various pickles and vegetable salads. If there is home canning, then in combination with pickles, tomatoes and sauerkraut This dish will become truly homemade.

Potatoes baked with mackerel and mayonnaise

Another very tasty and delicious dish. This hot dish is ideal for dinner; it simply cannot leave anyone indifferent.

Ingredients:

• 2 pieces of frozen mackerel;
• salt;
• 2 onions;
• 900 grams of potatoes;
• 150 grams of mayonnaise;
• black pepper.

Calorie content per 100 grams: 390 kcal.

Preparing this dish is quite simple and requires very little time:

The dish prepared according to this recipe turns out very tasty, satisfying and healthy. Even those people who do not like fish will enjoy its exquisite taste with great pleasure.

Red fish baked with vegetables in the oven

Red fish and potatoes cooked in the oven is a real temptation for many gourmets. For this dish you can take different types of fish: salmon, pink salmon, salmon, chum salmon.

Ingredients:

• 1 lemon;
• 700 grams of potatoes;
• 6 salmon steaks;
• parsley and dill;
• salt;
• seasonings for potatoes and fish to taste.

Cooking time: 50 minutes.

Calorie content per 100 grams: 411 kcal.

Cooking red fish is a real pleasure, because it is very easy to work with, and in combination with potatoes, you get a real and satisfying dinner:

1. Peel the potatoes, wash and dry them, cut into slices 1 centimeter thick and place on a baking sheet covered with a sheet of foil;
2. Lightly salt the circles, sprinkle with your favorite seasonings and place salmon steaks on them, salt, sprinkle with special seasonings for fish on top and place 2 slices of lemon on top, as well as a few sprigs of herbs;
3. Cover the fish with foil and bake for 25 minutes in the oven at 200 degrees.

This fish with potatoes turns out very tender, tasty and juicy.

Gourmet lunch with baked salmon

Red fish baked in the oven always turns out very tasty, and if you add potatoes and a few other ingredients, you can achieve the perfect flavor combination that will delight your guests and loved ones with its delicate taste.

Ingredients:

• salmon – 0.5 kg;
• 1 onion;
• parmesan – 30 grams;
• cream – 150 grams;
• 2 eggs;
• milk – 0.5 cups;
• potatoes – 600 grams;
• butter – 50 grams;
• spices;
• salt.

Cooking time: 95 minutes.

Calorie content per 100 grams: 400 kcal.

Preparing this dish is quite simple, and the process takes very little time:

1. Wash and peel the potatoes, cut into small slices and place them in a saucepan. Pour hot water over the vegetables and boil the potatoes until fully cooked.
2. Drain the water from the potatoes, add hot milk, butter and salt to it, make a puree;
3. Fry finely chopped onion in butter until soft, then wash the spinach, chop it and simmer for 3 minutes;
4. Wash the salmon fillet well, dry it and cut into pieces. Salt and pepper the fish, place it in a mold, sprinkle with stewed vegetables, and place a ball of mashed potatoes on top;
5. Bake for 20 minutes in the oven at 200 degrees, and then sprinkle with finely chopped herbs.

Cooking baked fish and potatoes in the oven is quite simple and easy. The preparation of this hearty and healthy dish begins with cleaning the carcass. You can cook it in the oven in different ways, disassembling the fish into fillets, steaks, pieces, and also completely. Regardless of the form in which it is prepared, its taste in the oven will always be refined and aromatic.

The fish is cleaned simply - the tail and head are cut off, the entrails are removed, and the fins are trimmed. The carcasses are washed thoroughly under running water and dried well with paper towels or napkins. Then they can be left whole or divided into pieces, salted, rubbed with various seasonings and spices.

To make the fish more tender and tasty, you can marinate it with onions or in a sauce made from lemon juice, mayonnaise and various spices. Potatoes for this dish are best to choose varieties that cook quickly. In addition, you can also add herbs, mayonnaise, cheese, carrots, tomatoes and other ingredients to your dishes.

You can make the dish brighter and more tender using tomato, cream or sour cream sauce, and if you sprinkle the fish with finely grated cheese on top, a very attractive and golden brown crust will form.

For cooking, it is best to choose fresh or frozen fish, but it is better to buy it from trusted sellers who will not give bad advice. Even frozen carcasses can be of varying degrees of freshness and it is better to give preference to those that have been frozen recently.

Fish is healthy at any age. It is rich in vitamins, micro- and macroelements. Fish protein is absorbed by the body faster and easier than meat protein. Marine has a high content of Omega fatty acids and iodine, but is inferior river species by protein content. It is advisable to eat the product at least once a week.

I will share recipes for some fish dishes baked in the oven. But first, a few words about calories. The lowest calorie is pollock, with only 70 kcal per 100 grams. The highest calorie is large saury, containing 262 kcal. The fish used in the recipes has an energy value per 100 grams:

• Cod - 75 kcal;
• Pike perch - 83 kcal;
• Carp - 96 kcal;
• Salmon - 219 kcal.

General cooking principles

River fish differs from other species by the specific smell of mud. There are several ways to get rid of it:

1. Place the cleaned fish in a deep container. Take a few bay leaves, break them into four pieces and sprinkle on top. Soak in cold water for an hour. After the time has passed, drain the liquid and start cooking.
2. The unpleasant odor will disappear if you put the fish in a solution of two tablespoons of vinegar and one liter of cold water for an hour.
3. Traditionally, river fish at home is baked whole, placed on a vegetable bed of potatoes, or tubers cut into two halves are laid out around it.
4. Add spices to the dish: marjoram, bay leaf, turmeric, coriander. Use fresh onions, parsley, celery.
5. Bake whole without sauce, with added butter. To improve the taste and give it an appetizing appearance, grease the carcass with mayonnaise, sour cream or milk sauce.

Classic pollock with potatoes

A simple and budget-friendly recipe. Prepared quickly from available ingredients. Option for dinner or Sunday lunch.

Ingredients

Servings: 10

• fresh frozen pollock 1 kg
• potato 15 pcs
• bulb onions 1 PC
• mayonnaise 300 g
• vegetable oil 4 tbsp. l.
• lemon juice 1 tsp.
• parsley 1 bunch
• salt, pepper to taste

Per serving

Calories: 98 kcal

Proteins: 6 g

Fats: 4.3 g

Carbohydrates: 9.7 g

50 min. Video recipe Print

Rinse the previously defrosted pollock, remove the bones, and separate the fillets. Don't remove the skin. Pour 2 tablespoons of oil and lemon juice into a bowl. Add salt, pepper, finely chopped parsley, stir.

Place portioned pieces of fillet and roll in the sauce until each one is soaked. Cover and leave while you prepare the potatoes.

Peel the potatoes, cut into strips, place on a baking sheet pre-greased with vegetable oil. Sprinkle onion cut into rings on top, lightly salt and pepper, mix. Cover the potato wedges completely with oil so they don't turn out dry.

Spread the vegetables in an even layer on the baking sheet. Place the marinated fish fillet, skin side up, on top and sprinkle with mayonnaise.

Bake until the potatoes are ready (40-50 minutes) in an oven preheated to 200 degrees.

Cod baked with potatoes

I offer a delicate dish with a creamy taste, which can be served as a dietary dish.

Ingredients:

• Cod fillet - 500 grams;
• Large potatoes -7 pieces;
• Heavy cream - one and a half glasses;
• Cheese - 150 grams;
• Salt, pepper, herbs.

How to cook:

Place the washed fillet on a paper towel. Let dry and cut into small pieces. Place in a bowl, sprinkle with salt and pepper, stir and cover with cling film.

Cut the peeled potatoes into circles and boil until half cooked in salted water.

Place boiled potatoes in a form greased with vegetable oil and distribute the fillet on top. Pour cream over everything and sprinkle with grated cheese.

Bake until done and golden brown. When serving, sprinkle with herbs.

Video cooking

Fish casserole

Fillet of river fish without small bones is suitable for this dish: catfish, pike perch, river trout. Bake whole carp, crucian carp and crucian carp.

Ingredients:

• 1 kilogram of river fish fillet;
• 1.5 kilograms of potatoes;
• 1 onion;
• 1 carrot;
• 250 grams of sour cream;
• 100 milliliters of vegetable oil;
• Three bay leaves;
• A bunch of parsley;
• A teaspoon of coriander.

Preparation:

Disassemble the fillet, remove the bones, cut into large pieces. Marinate: sprinkle with salt, pepper, coriander, pour over oil and leave at room temperature, covered.

Now let's do the vegetables. Coarsely grate the carrots, cut the onion into thin rings, peel the potatoes into slices, sprinkle with salt and mix.

Pour vegetable oil into the bottom of the pan, lay out layers of vegetables and fillets: potatoes, carrots, onions, pickled fillets, finely chopped parsley and another layer of potatoes. Cover the pan with foil and place in a preheated oven for twenty minutes.

Dilute the sour cream with water to a liquid consistency and adjust to the desired taste by adding pepper and salt. After twenty minutes, pour the sauce over the potatoes, add a bay leaf, and cover with foil or a lid. Cook for another hour and a half.

A simple and quick recipe with carp

Ingredients:

• Carp carcass;
• 8 potato tubers;
• 4 onions;
• 3 tablespoons of mayonnaise;
• 5 tablespoons of vegetable oil.

Preparation:

Rinse the cleaned carp under running water and remove excess moisture with a paper towel. Make transverse cuts on both sides. Season the carcass well with salt and pepper and refrigerate for twenty minutes.

Cut the peeled potatoes into four parts, add salt, pepper and oil. Mix well.

Pour a small amount of oil into the mold, grease the carp with mayonnaise, and place in the mold. Place the onion, cut into rings, into the belly and insert into the slits. Distribute the potatoes around.

Bake the carp for one hour in an oven preheated to 180°C.

Cooking juicy red fish

Sometimes you want to pamper your family with something delicious, but sometimes you don’t have enough energy and time. For this case, I offer a recipe for baked red fish and potatoes.

Ingredients:

• 0.5 kilograms of red fish fillet;
• 3 potatoes;
• 2 medium sized tomatoes;
• 120 grams of cheese;
• 3 cloves of garlic;
• 4 tablespoons of mayonnaise;
• 4 tablespoons of sour cream.

Preparation:

Cut the fillet into portions, place on a baking sheet, previously covered with parchment and greased with refined oil. Season the fillet with salt and pepper. While you are working on the sauce and potatoes, the fish will be partially salted.

Prepare the sauce. Finely chop the tomatoes, grate the cheese on a fine grater, squeeze the garlic through a press. Add sour cream and mayonnaise to the prepared products, mix everything well. Add a little salt.

Coarsely chop the peeled potatoes, add salt, and place around the fillet. Spread the sauce on top.

Bake for forty minutes.

• When purchasing fresh fish, pay attention to the gills. In a recently caught specimen they are bright red. If the catch is old, the gills will be whitish, cloudy, with a brownish tint.
• When choosing frozen fish, pay attention appearance. If she good quality, and has not been defrosted before, the carcass is smooth, of normal color, without yellowness, and covered with frost.
• Remove scales from the fish with a fork, immersing the carcass in a bowl of water.
• To get rid of bitterness from bile, wipe the area with salt and rinse with cold water.
• To defrost, place the fish on the bottom shelf of the refrigerator. Do not use microwave or hot water.
• For baking, use foil or a cooking sleeve so that the meat is better steamed and does not become dry.
• If you soak red fish in lemon juice for 10 minutes before cooking, it will turn out more juicy.

Remember that oven-baked fish is healthier than fried fish. It contains less fat and does not contain harmful carcinogens formed during heat treatment.

Almost any fish is suitable for the second course. The most commonly used fish are pollock, cod, pike, mackerel, and perch. The filling for baking is prepared from pink salmon, trout or salmon. For jellied pies, housewives usually take canned fish.

Five of the fastest recipes for fish and potato dishes in the oven:

Potatoes are cut into slices or cubes. It can also be pre-boiled or grated. Often other vegetables are included in the dish: onions, Bell pepper, carrots, tomatoes. The side dish is mixed with sour cream or mayonnaise sauce, spices and aromatic herbs. Casseroles and hot dishes are often sprinkled with grated cheese.

How to cook fish and chips in the oven

Useful tips will be useful for experienced and novice cooks.

Five of the lowest calorie recipes for potatoes with fish in the oven:

1. Puff dishes baked in a mold turn out juicy and tender. The fillet is cleaned of bones and skin, cut into pieces. After this, the fish is mixed with salt and spices. Potatoes and carrots are cut into slices, and onions into rings. The products are placed one by one in the mold, each layer is greased with sour cream or mayonnaise. Bake the treat at a temperature of 180-200 °C until cooked.
2. For jellied pies, prepare batter and filling. Raw fish is chopped and fried in a frying pan with onions. Canned food is mixed with sauce, boiled egg and any vegetables. Half of the dough is poured into the mold and the filling is placed on it. The products are filled with the remaining dough. The pie is baked for 20-30 minutes at a temperature of 170-190 °C.
3. To prepare a casserole, the products are first passed through a meat grinder or crushed in a blender. Add to the dough raw eggs, sour cream, sometimes cottage cheese. The treat is sprinkled with cheese and baked until cooked over medium heat.
4. Baking with fish and potatoes is prepared from puff pastry, unleavened or yeast dough. The cake can be given a round, square or elongated shape. The dough is divided into 2 parts and rolled out to a thickness of 5-7 mm. Place one layer on a baking sheet covered with parchment. Potatoes, pieces of fish and onions are placed on it. The products are sprinkled with salt and pepper, then covered with a second layer. The pie is baked for about 40-50 minutes.

Fish and potato dishes go well with sour cream or cheese sauce.

The hot treat can be served for lunch or dinner, complemented with fresh or stewed vegetables.

Read the article. This will help you cook in any oven and always get dishes of perfect quality!

Fish and chips in the oven, just like any other meat, baked with potatoes can be classified as a quick and very tasty side dish. Fish and potatoes can be baked in the oven in different ways, as clearly evidenced by the variety of recipes. For example, you can bake either a whole fish carcass, placing potatoes and vegetables around it, or a fish fillet with potatoes in a separate form. Recipes for baked fish and potatoes in the oven in pots or in a sleeve are also popular.

To make fish and potatoes in the oven even more delicious, other vegetables are baked with potatoes - cauliflower, canned corn, green beans, asparagus, onions, carrots, beans, broccoli.

Ingredients:

• Onions - 2 pcs.,
• Potatoes - 5-7 pcs.,
• Fish fillet - 300 gr.,
• Sour cream - 1 glass,
• Hard cheese - 200 gr.,
• Eggs - 1 pc.,
• Spices - to taste
• Carrots - 2 pcs.,
• Sunflower oil,
• Salt.

Fish and chips in the oven - recipe

Peel the onions, carrots and potatoes. Onions for baking fish and potatoes can be cut into either half rings or small cubes.

Cut the potatoes into thin slices as for making fried potatoes.

Using a medium grater, grate the carrots. Using the same grater as the carrots, grate the hard cheese.

Sauté carrots and onions in sunflower oil, adding a little salt and pepper.

Cut the sole fillet into cubes 2-3 cm wide and 5-6 cm long.

Prepare a filling for baking fish and potatoes in the oven, thanks to which the dish will turn out juicy and tender. Place sour cream in a bowl.

Beat in the egg.

Add half of the grated cheese. Add a pinch of salt. Black pepper and other spices - optional.

Stir the casserole filling with a fork.

Turn on the oven at 180C. Place chopped potatoes in a baking dish. Lightly salt the potatoes.

Cover it with an even layer of fried onions and carrots.

Place fish pieces on top of the frying pan.

Pour sour cream and cheese filling over the potatoes and fish.

Sprinkle the remaining hard cheese on top of the fish and potatoes.

Place the pan on the middle shelf of the oven. Please note that there is no need to cover it with a lid. This cooking method will allow you to get a golden brown crust along with soft potatoes. Bake the fish and potatoes in the oven until golden brown.

Serve hot baked potatoes with fish as a main side dish. All that's left to do with these potatoes is delicious salad and serve it on the table. Enjoy your meal. I will be glad if you liked this recipe for baked fish and potatoes in the oven.

Fish and potatoes in the oven. Photo

I bring to your attention others oven-baked fish and chips recipes. Fish and potatoes in the oven in pots also turn out very tasty. Minimum time spent and maximum taste. To prepare this dish you will need almost the same set of ingredients as in the first recipe. For this recipe, you can use fillets of any sea or river fish that you have. Both pink salmon and sole, catfish, salmon, salmon, pike perch, pollock, hake, pike, etc. are suitable.

Ingredients:

• Fish fillet - 500 gr.,
• Potatoes - 800 gr.,
• Onions - 2 pcs.,
• Sour cream - 200 ml.,
• Tomato sauce - 50 ml.,
• Carrots - 2 pcs.,
• Ground black pepper,
• Bay leaf - 1-2 pcs.,
• Salt,
• Vegetable oil.

Fish and potatoes in the oven in pots - recipe

Wash the potatoes and carrots. Peel them and the onions. Cut the potatoes into slices. Finely chop the onion. Cut the carrots into half circles or grate them. Sauté onions and carrots in sunflower oil, seasoning them with a pinch of salt and black pepper. Cut the fish fillet into small cubes. Mix sour cream and tomato sauce in a bowl.

Rinse the pots with hot water. Place at the bottom of each pot. Add enough potatoes to cover the bottom of the pot. Season with salt and pepper. Place a layer of fish on it. Place one bay leaf in each pot. Cover the fish in turn with carrots and onions. Next, add a layer of potatoes. Top with two tablespoons of sour cream and tomato sauce. Fill the pots with water. The water in the pots should be approximately shoulder-deep. Place the pots on a baking sheet. Cover them with a lid. Bake the fish and potatoes in the oven for 30-40 minutes.

Red fish and potatoes are no less tasty.

Ingredients:

• Red fish steaks - 4 pcs.,
• Potatoes - 600 gr.,
• Onions - 2 pcs.,
• Mustard - 1 tbsp. spoon,
• Soy sauce - 3 tbsp. spoons,
• Mayonnaise - 100 ml.,
• Ground black pepper - a pinch
• Salt - to taste

You can cook the food in the oven, in a slow cooker and double boiler, in a frying pan, on the grill, and even in a cauldron over an open fire. In any form - fried, stewed or baked - it turns out unusually juicy, tasty, aromatic, tender. When preparing fish and potatoes, you can use a wide variety of sauces, mayonnaise, sour cream, cream and even honey. An excellent addition to the main components of the dish will be all kinds of vegetables, such as carrots, onions, garlic, tomatoes, bell peppers, and zucchini.

The five most commonly used ingredients in recipes are:

The use of lemon, cheese and all types of herbs and seasonings will add piquancy - from traditional parsley and dill to coriander and basil, which have recently gained popularity among housewives. Preparing the dish is extremely simple. Even the most inexperienced cook can create an exquisite culinary masterpiece. The food always turns out excellent, pleasing with its juiciness and tenderness, and the aroma of the finished dish will not leave either family members or guests at home indifferent.