Description
Very easy to prepare baked dish without the use of oil, cooked in the oven. Fish can be used both fresh and frozen (noble types and dry-freeze). Recommended fish: fillet of trout, flounder, grouper, perch.
Ingredients
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Seasoning
2 Tbsp
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Salt
0.5 tsp
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Khmeli-suneli
1 tsp
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Fish
400 g
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Onion
1 piece
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Lemon
0.5 piece
Cooking
1. Fillet of trout (or whatever your chosen fish) defrost, drain off water, cut into large pieces (cutting required so as to ready the fish will fall apart when trying to cut).
2. In a pan put the foil to the correct size (to estimate the number of fish).
3. Spread the fish pieces are almost next to each other in the center of the foil. Liberally and evenly sprinkle with seasoning for fish. You can RUB the seasoning for the best effect.
4. Chop the onion not thick and not thin rings.
5. Cut the lemon in half circles, thin.
6. Put the lemon on the fish pieces evenly.
7. Spread onion rings over the fish and lemon, dividing the little rings between them. Spread onions over the edges of the pieces tight to the fish. Gently sprinkle with salt onions (try not to get to the fish - it is already salted). Season with onions (only onions) seasoning hops-suneli. If onion not salt and not seasoning - it will be bland. So bow we will have a different taste than fish and amiss as a garnish or complement to garnish.
8. Cover the ground with a second layer of foil (whether just bend in half).
9. Bend the edges of the foil up, twisting them so the liquid won't leak into pan.
10. Crush foil, leaning her weight to the inside (so the fish will be cooked with its juices and well-baked from the hot tin foil). Make sure that the corners do not remain empty - bend them - so they do not accumulate precious juice. Foil, it is desirable to pierce in several places on top to allow steam output If time allows - better to let the fish marinate in this form for 20-30 minutes.
11. Bake in the oven at a heat of 160 degrees, enabling the top and bottom heating and convection (the settings for the new oven) for 20 minutes. Cooked fish with the help of the tacks right in the foil and place in a deep pot, rip off the top layer of foil, fold over the edges. Serve like this. On their own, with salad or boiled rice.
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