Everyone knows that lemon goes great with fish, but I want to offer you a recipe for extraordinary fish with lemon! This fish will come with a surprise, the extraordinary taste of which will definitely bring this recipe to any holiday table. Look at the ingredients. Yes, we will bake fish with banana and dried apricots in a delicious spinach sauce, and most importantly, with lemon in its peel.

So let's start with the spinach dip first. To do this, chop the spinach and chop the tomatoes.

Spinach, tomatoes and spices must be chopped in a blender.

Add soy marinade and vegetable oil.

You can take any fish, as long as there are no bones in it. Ideally, ready-made fillets are suitable. The fish will lie on the dried apricots with the banana, so the bones are completely undesirable.

Place dried apricots and banana, peeled and cut lengthwise, on the foil. Top with fish fillet.

Brush the fish with spinach sauce. If desired, you can add more soy sauce marinade. Please note that if you use soy sauce as a marinade, you do not need to salt the fish. If you decide to do without it, be sure to add salt to taste.

The lemon slices are laid out last. The sour lemon juice will drip onto the fish.

Sprinkle the lemons with spices and close the envelopes with the fish. Place the fish in the oven to bake for 15 minutes (200 degrees). After 15 minutes, remove, open the envelopes and place the fish for another 5 minutes to bake.

It doesn’t matter whether it’s sea bream, pike perch, mackerel or salmon, baking the fish in the oven is the best and easiest way to cook it. And lemon will only enhance and emphasize its natural taste.

Baked fish with lemon and olives

Ingredients:

  • dorada – 2 pcs.;
  • lemon – 1 pc.;
  • olives – 10 pcs.;
  • olive oil – 3 tbsp. spoons;
  • parsley – 1 bunch;
  • sweet paprika (ground) – 1 tbsp. spoon;

Preparation

We clean and gut the carcasses. We wash, blot and rub the outside and inside with salt and pepper. We make several shallow diagonal cuts on the skin. We separate the greens into leaves and put them inside the carcasses. Place the fish in a shallow baking dish. Cover the top with lemon slices and arrange the olives around.

Mix olive oil with paprika and pour this dressing over our fish. Place it in an oven preheated to 200 degrees for 25 minutes. Periodically open and water with the released juice. Remove the finished dorado from the oven, cover with foil and let stand for 10 minutes. This luxurious fish can be served with any side dish, but baked potatoes or are especially good.

How to cook fish with lemon, garlic and herbs?

Ingredients:

  • fish – 700 g;
  • lemon – 0.5 pcs.;
  • vegetable oil – 1.5 tbsp. spoons;
  • garlic – 3 cloves;
  • dill – 1 bunch;
  • salt, ground black pepper - to taste.

Preparation

Squeeze lemon juice into the oil, add finely chopped herbs and finely grated lemon zest. Squeeze the garlic through a press. Salt, pepper and mix. Generously coat the fish with this marinade – inside and out. And put it in the refrigerator for half an hour. Then put it in a mold and bake in the oven, preheated to 180 degrees, for 40 minutes. Delicious, aromatic, crispy fish is ready!

Fish in the oven with lemon is not only a tasty dish, but also healthy and low in calories. Very often such recipes are used in healthy eating. The addition of citrus muffles the fishy smell and gives the dish a pleasant taste and unusual aroma. Let's take a closer look at several popular recipes.

For one kilogram of trout you will need:

  • lemon;
  • greens (dill and parsley);
  • special ;
  • salt and pepper.
  1. The fish is removed from scales, fins and heads.
  2. Cut along the ridge, open, remove the seeds and entrails, and wash thoroughly.
  3. Next, salt, sprinkle with spices and sprinkle with citrus juice, leave for twenty minutes.
  4. Place lemon slices and chopped greens on one half.
  5. Close with the second half.
  6. Oblique cuts are made on top and pieces of citrus are inserted there.
  7. Carefully wrap in foil.
  8. Bake for twenty minutes at medium heating temperature.
  9. After this time, carefully open the foil and keep the fish in the oven until golden brown.

With tomatoes

For one kilogram of fish fillet, prepare the following products:

  • four fresh tomatoes;
  • 100 ml olive oil;
  • a couple of onions;
  • lemon;
  • greens (it’s better to take parsley);
  • spices (pepper, bay leaf).

Fish with lemon in the oven: recipe.

  1. After the fillet has been washed, it is salted and peppered on all sides.
  2. Grease a baking tray with oil and lay out the fish.
  3. Place tomatoes and onions, cut into slices, on top; add a little salt.
  4. Lay out the laurel leaf and citrus rings.
  5. Sprinkle with oil, cover with foil and cook for forty minutes (temperature - 180 degrees).

Ingredients:

  • half a kilogram of cod fillet;
  • 4 slices of lemon;
  • one hundred milligrams of dry wine (white);
  • a little butter;
  • a couple of tablespoons of citrus juice;
  • greenery.

Cooking process.

  1. Spread parchment paper on a baking sheet and place the fish on top (skin side down).
  2. Salt, pepper, add citrus slices.
  3. Place a few pieces of butter and chopped herbs on top.
  4. Fill with wine and juice.
  5. Place in the oven for twenty minutes.
  6. Cook at medium heating temperature.

With mushrooms

  • 250 grams of fresh mushrooms;
  • a couple of onions;
  • one hundred grams of sweet pepper;
  • two sprigs each of thyme and rosemary;
  • lemon;
  • 100 g cheese.

Fish in the oven with lemon: step-by-step recipe.

  1. Pre-clean and wash the fish. If you bake with the head on, the gills must be removed, otherwise the dish will have a bitter taste.
  2. Salt, sprinkle with spices and sprinkle with lemon juice. Wait fifteen minutes for the fish to soak.
  3. Cut the vegetables randomly and fry in olive oil until fully cooked.
  4. Place foil on the pan and fish on top.
  5. The filling is laid out inside so that it does not fall out, and the belly is chopped off with wooden toothpicks.
  6. Place lemon, thyme and rosemary on top.
  7. Wrap in foil.
  8. Cook for 30 minutes (temperature 200 degrees).
  9. After this time, open the foil, remove the herbs, sprinkle with grated cheese and place in the oven for five minutes.
  10. Don't forget to remove the toothpicks before serving.

With lemon and mustard

Required Products:

  • 1 kg fish fillet;
  • bulb;
  • lemon;
  • two teaspoons of prepared mustard.

Cooking fish in the oven with lemon.

  1. The citrus is divided in half, the juice is squeezed out of one part, and the other is chopped into rings.
  2. In a deep container, mix mustard, juice, salt, a little vegetable oil and pepper. Mix thoroughly to obtain a homogeneous mass.
  3. Rub the mustard mixture onto the fish.
  4. Onion, cut into rings, is laid out on foil, fish and lemon are placed on top.
  5. Cook for 30 minutes (temperature - 190 degrees).

With lemon and sour cream

For 500 grams of fish fillet you will need:

  • one hundred grams of cheese;
  • lemon;
  • one hundred milligrams of sour cream;
  • a couple of onions;
  • spices.

Cooking method.

  1. The fish is washed, seasoned with spices and salt, sprinkled with juice from half a lemon and left for about 30 minutes.
  2. Chop the onion into half rings and place on a lined baking sheet.
  3. Place citrus rings on top.
  4. Place the fish, coat it with sour cream and sprinkle with grated cheese.
  5. Cook for 25 minutes (temperature - 180 degrees).

With lemon and garlic

Ingredients:

  • 500 g fish (halibut);
  • lemon;
  • 4 cloves of garlic;
  • 10 grams of ready-made mustard;
  • one hundred milligrams of vegetable oil.

Preparation.

  1. The fillet is cut into small slices, placed in a deep bowl, salt and spices are added.
  2. Juice is squeezed out of half the citrus and mixed with mustard.
  3. Pour the resulting mixture over the fish for half an hour.
  4. Press the garlic with a knife so that the cloves crack a little. The lemon is chopped into thin rings.
  5. Pour vegetable oil into the frying pan, heat it and add garlic, cook for about five minutes.
  6. Place fish on a baking sheet and lemon on top.
  7. Pour in cooled oil and sauce in which the fish was marinated.
  8. Cook for half an hour at medium heating temperature.
  1. When cutting fish, it slips out of your hands; to prevent this from happening, fingers are dipped in coarse salt.
  2. You can keep the fish in the marinade all night without spoiling the taste.
  3. It is not the lemon juice that gives the pleasant aroma, but the zest.

Add herbs and spices, experiment and delight your loved ones with delicious fish.

Fish is very healthy, because it contains calcium and phosphorus, so you should eat it at least 1-2 times a week. But if you are already tired of ordinary fish dishes, you can add a little variety, for example, bake fish with lemon. Lovers of sour things will definitely love this dish, which is not at all surprising, because the fish according to this recipe turns out simply magnificent - juicy and aromatic!

Ingredients for fish with lemon:

  • Fish – 1 piece
  • Lemon - a few slices
  • Salt and spices

Preparing baked fish with lemon:

  1. The recipe is suitable for whole fish according to your taste, for example, sterlet, haddock, pike perch, etc. Wash the fish thoroughly and remove the entrails and scales. If you are cooking frozen fish, you don't need to defrost it much, just half defrost it, as this makes it much easier to clean.
    Sprinkle with salt and any seasonings; for this it is best to take a special seasoning for fish
  2. Place the prepared fish on greased foil. Place thin slices of lemon inside, and note that the larger and thicker the lemon slices, the more sour the dish. So don't overdo it
  3. Bake fish with lemon in the oven at 200 degrees for 40-50 minutes. Ready fish is best served with buckwheat or rice

It doesn’t matter whether it’s sea bream, pike perch, mackerel or salmon, baking the fish in the oven is the best and easiest way to cook it. And lemon will only enhance and emphasize its natural taste.

Baked fish with lemon and olives

  • dorada – 2 pcs.;
  • lemon – 1 pc.;
  • olives – 10 pcs.;
  • olive oil – 3 tbsp. spoons;
  • parsley – 1 bunch;
  • sweet paprika (ground) – 1 tbsp. spoon;

We clean and gut the carcasses. We wash, blot and rub the outside and inside with salt and pepper. We make several shallow diagonal cuts on the skin. We separate the greens into leaves and put them inside the carcasses. Place the fish in a shallow baking dish. Cover the top with lemon slices and arrange the olives around.

Mix olive oil with paprika and pour this dressing over our fish. Place it in an oven preheated to 200 degrees for 25 minutes. Periodically open and water with the released juice. Remove the finished dorado from the oven, cover with foil and let stand for 10 minutes. This luxurious fish can be served with any side dish, but baked potatoes or boiled rice are especially good.

How to cook fish with lemon, garlic and herbs?

  • fish – 700 g;
  • lemon – 0.5 pcs.;
  • vegetable oil – 1.5 tbsp. spoons;
  • garlic – 3 cloves;
  • dill – 1 bunch;
  • salt, ground black pepper - to taste.

Squeeze lemon juice into the oil, add finely chopped herbs and finely grated lemon zest. Squeeze the garlic through a press. Salt, pepper and mix. Generously coat the fish with this marinade – inside and out. And put it in the refrigerator for half an hour. Then put it in a mold and bake in the oven, preheated to 180 degrees, for 40 minutes. Delicious, aromatic, crispy fish is ready!

Red fish baked in foil with lemon

  • salmon steak – 400 g;
  • lemon – 0.5 pcs.;
  • onion – 1 pc.;
  • salt, ground black pepper - to taste.

Wash the salmon steak, pat dry with a paper towel, rub with salt and pepper and place on foil. Top with thin onion rings and lemon slices. Wrap tightly in foil and bake in an oven preheated to 180 degrees for about an hour. In the meantime, prepare the sauce. Squeeze a clove of garlic into the sour cream, add chopped herbs and a little salt. Mix and put in the refrigerator. When the finished fish has cooled slightly, pour sour cream sauce over it and serve.

An excellent alternative to fried fish would be fish with lemon, baked in foil. This way the dish will retain more beneficial properties, and if you season the fish fillet with spices and citruses, its taste will be simply perfect. The main advantage of this recipe is that it is very quick to prepare and very tasty. Therefore, if guests are coming to visit you soon, then quickly prepare oven-baked fish with lemon!

Ingredients:

  • 2 white fish fillets (cod, perch or single...)
  • 1 large shallot
  • 2 lemon slices
  • salt pepper
  • olive oil
  • 1 large sheet of baking paper or foil

Preparation:

Preheat the oven to 200°. Place a sheet of baking paper or foil in the bottom of the glass dish and add the fish fillets. Cut the shallots into thin rings and place them on the fillet, season with salt and pepper. Drizzle with olive oil and place a slice of lemon on each fish. Close the foil and place the dish in the oven for 20-25 minutes, depending on the thickness of the fillet.

You can serve it with rice or just boiled potatoes, or even with a green salad.

Fish with lemon – a harmonious duet! Recipes for various fish with lemon in foil, in a frying pan or simply in the oven

Fish is often supplemented with lemon and this is not just like that. Fragrant citrus gives a pleasant taste, muffles the fishy smell and makes the dish unusually aromatic. Shall we indulge in some juicy fish with lemon?

Fish with lemon - general cooking principles

You can cook fish with lemons in a frying pan or in the oven. Baked fish dishes are especially popular because, despite their excellent taste, they often have low calorie content. This allows them to be used in dietary and healthy nutrition.

Any fish requires preliminary mechanical processing: cleaning, gutting, washing. The carcasses are prepared whole or cut into pieces. Fillet is used in many dishes.

The lemon is washed and dried. Use juice, zest or chopped citrus slices. It all depends on the recipe. It is advisable to remove the seeds, as they can give the dish an unpleasant aftertaste and even bitterness.

Fish with lemon and tomato in a frying pan

A recipe for simple fish with lemon in a frying pan, for which you will need absolutely any fillet. The dish is prepared with tomato paste.

Ingredients

Oil, a little salt.

Preparation

1. Wash the citrus and cut it in half. Squeeze juice from one part. Cut the second half of lemon into thin slices.

2. Cut the fillet into small pieces. Sprinkle with squeezed juice and put in the refrigerator for half an hour.

3. Cut the onion into rings, but you can do smaller ones, and throw them into a frying pan with heated oil. Fry until transparent.

4. Next, add lemon slices, fry for a minute and add tomato paste.

5. Place the marinated fillet in the pan, cover and simmer for seven minutes.

6. Sprinkle lightly with salt, stir and simmer until done for about four or five minutes.

7. Turn off the dish and sprinkle generously with fresh herbs. Serve with fresh vegetables, side dishes of rice and potatoes.

Fish in the oven with lemon and olives (dorada)

To prepare this fish in the oven with lemon, you will need canned olives. The quantities indicated are approximate. You can take a little more or less if you wish. You can also adjust the amount of lemon according to your taste.

Ingredients

4 sprigs of parsley;

3 tablespoons olive oil;

Salt, pepper, sweet paprika.

Preparation

1. Clean the sea bream, remove the insides and rinse well. There is no need to cut the carcasses.

2. Rub the fish inside and out with a mixture of salt, pepper and sweet paprika. Proportions at your discretion. It is advisable to give the fish a little time to marinate.

3. Cut the lemon into slices and olives in half. If they have seeds, you can use them whole.

4. Take a baking dish and grease it with oil.

5. Lay out the fish, place lemon slices, parsley sprigs inside and put in a few olives.

6. Pour oil over the fish and place the remaining olives nearby.

7. Place in the oven and bake for about 20 minutes at 200 degrees. The time is approximate, we check the readiness of the fish.

Fish in foil with lemon and mustard

Another universal recipe for which you can use any fish. You will also need ordinary foil, which eliminates the need to monitor the process and retains all the juices in the product.

Ingredients

Preparation

1. The fish needs to be washed and dried. You can leave the tuka whole or cut it into pieces.

2. Squeeze the juice from half a lemon. Cut the rest of the citrus into thin rings, it will go to the top.

3. Mix mustard, lemon juice and a pinch of salt and grind. Add vegetable oil. You can also add hot pepper if the mustard is weak.

4. Rub the prepared fish with the aromatic mixture.

5. Cut the onion into rings. You can also take a carrot and cut it too.

6. Take a piece of foil that is at least four times the size of the fish. Spread it out in front of you and grease the central part with a drop of oil.

7. Place onions on foil, carrots too, if using.

8. Fish goes up, whole or pieces.

9. Now lay out the lemon pieces, lift the free edges of the foil and twist them tightly together.

10. All that remains is to put the workpiece in the oven, keep it for half an hour at 190 degrees and you’re done!

Fish baked with lemon and garlic

Another version of very aromatic fish baked with lemon in the oven. In addition to citrus and garlic, you will need any greens, choose to suit your taste. The recipe is suitable for both sea and river fish.

Ingredients

1 large bunch of greens;

4 cloves of garlic;

1.5 tablespoons of oil, it is better to take olive oil.

Preparation

1. Remove the zest from the lemon and squeeze out the juice.

2. Mix lemon juice with chopped garlic cloves, add the recipe oil, zest, and be sure to add salt and pepper.

3. Rub the prepared fish with this mixture. Let it sit for half an hour.

4. Grease a suitable sized mold and place the greens in the oil. You can use whole branches or chop them.

5. Place the fish on the greens. All the liquid that has accumulated at the bottom of the container just needs to be poured on top of the fish.

Fish with lemon and sour cream (mackerel)

Mackerel is great for this fish with lemon. It turns out especially juicy, tender and incredibly aromatic. Although other types of fish will also work.

Ingredients

80 grams of sour cream;

1 bunch of parsley;

1 pinch of black pepper.

Preparation

1. We wash the mackerel carcasses, take out the insides, and clean the inside of the belly with a knife. There should be no black films left, otherwise the dish will taste bitter. We also rinse the internal cavity.

2. Mix sour cream with turmeric, salt and pepper. Add ready-made fish spice mixtures if desired.

3. Rub the inside of the carcasses with the prepared sour cream sauce.

4. Cut the lemon into rings and put them in the bellies. Divide evenly into two fish.

5. We also divide the parsley into two parts and put it in the bellies. You will need to remove the greens when serving, so don’t cut them and add the whole sprigs.

6. Transfer the mackerel into greased molds.

7. Pour the remaining sour cream on top, spread all the remaining sauce.

8. Send to bake. Mackerel cooks for about half an hour at medium mode at 180 degrees. This fish can be served not only hot, but also cold.

Fish in the oven with lemon and cheese

It is better to use hard cheese for oven-baked fish with lemon. It will give the dish an appetizing crust and harmoniously fit into the taste. Any fish fillet can be used. It turns out delicious with tilapia.

Ingredients

0.5 kg fish fillet;

70 grams of cheese;

3-4 spoons of sour cream;

Preparation

1. Cut the fillet into small strips 1.5-2 centimeters wide. Sprinkle with salt, you can take spices for fish, pour in juice from half a lemon and set aside.

2. Cut the onion heads into large half rings and place them in a well-greased form.

3. Place the remaining lemon, cut into pieces, on the onion.

4. Now lay out the fillet in spices

5. Generously grease the fish with sour cream.

6. Three cheese on top and send to the oven, which we turn on at 180 degrees in advance.

7. All you have to do is wait 25 minutes and you can take it out!

Red fish in foil with lemon

A recipe for red fish in foil with lemon that requires only three ingredients. Of course, you can use all kinds of spices, herbs, and add any seasonings you like. But even without all this, the dish turns out amazing.

Ingredients

2 salmon steaks;

1 large or 2 small lemons.

Preparation

1. Squeeze the juice from one lemon and pour over the fish.

2. Simply cut the second lemon into large slices.

3. We also cut the onion into large rings.

4. Place onion rings on foil and fish steaks on them.

5. Place lemon slices on top.

6. We connect the edges of the foil together and firmly press them together.

7. That's it! All that remains is to bake the delicious salmon in the oven. This will only take half an hour. Temperature around 190 degrees.

Fish baked with lemon and mayonnaise

To prepare this fish baked with lemon, you will need any fatty mayonnaise. You can use homemade sauce. The recipe is suitable even for dry fish, such as pike perch.

Ingredients

1 large lemon;

1 tsp. spices for fish;

A little salt and butter.

Preparation

1. Gut the fish, peel off the skins and rinse thoroughly. Wipe dry with paper towels. We cut into transverse pieces no more than a centimeter.

2. Mix all the seasonings and salt together, you can add chopped herbs and dry garlic to them.

3. Pour the mixture into the fish and simply mix everything with your hands.

4. Cut the lemon into circles.

5. Place the fish in a greased pan, cut sides up and down. If desired, you can make an onion pillow under the pieces.

6. Now put a circle of lemon on each piece.

7. Take mayonnaise and place a teaspoon on each piece on top of the lemon. Just pour the rest on top.

8. The fish dish is baked for about half an hour at 200 degrees.

Spicy fish with lemon in foil

To prepare this fish with lemon in foil, you can use sea bass or sea bass. Although, with other fish the dish turns out quite tasty.

Ingredients

1 red sweet pepper;

1 green sweet pepper;

2 spoons of soy sauce;

1 piece of ginger up to 4 centimeters;

Preparation

1. Cut both peppers into rings, and also chop the peeled onion.

2. Three ginger on a fine grater.

3. Squeeze lemon juice into soy sauce and add ginger. Throw in any seasonings or just pour in a little of the prepared mixture. Stir.

4. Rub the cleaned and gutted carcasses with the prepared mixture of lemon and ginger.

5. Place peppers and onions in foil and fish on vegetables.

6. That's it! All that remains is to seal the edges of the foil and send the fish to bake in the oven. Set it to 190 degrees and leave for 30-35 minutes. Serve with vegetables that were used as a pillow.

To prevent the fish from slipping out of your hands when cleaning and gutting, dip your fingers in coarse salt. You can hold the carcass by a clothespin attached to the tail.

Fish loves marinating and it is not necessary to keep the pieces in spices and lemon for just half an hour. You can season the product the day before, put it in a container and keep it in the refrigerator overnight.

The citrus aroma is given to the fish not by the juice, but by the zest. You can prepare it in advance: dry it or freeze it.

In order not to waste precious time on washing the baking sheet, you can cover it with a piece of foil. This does not affect the taste of the dish or cooking time.

Four flavors

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FISH BAKED WITH LEMON

The recipe couldn’t be simpler! You need small-bone delicacy fish - muksun, whitefish, whitefish, trout will also work, also parsley, dill, lemon and a little pepper.

We clean the fish, remove the head, and cut along the spine. Remove the entrails and wash the fish. We take out all the bones. It is convenient to pull out small bones from the balyk part with tweezers.

Salt the fish, sprinkle with lemon juice, sprinkle with crushed pepper, I added a little more fish seasoning. Let it salt for at least 15 minutes.

Place lemon slices on half of the fish and sprinkle finely chopped herbs on top. (Here I put greens on the other half for clarity).

Fold the fish in half. We make oblique cuts with a sharp knife and insert lemon slices there.

Place the fish on foil; it’s better to use two layers of foil to be safe.

We seal it well, but make sure that the fish “breathes” so that it is not cramped.

Put it in the oven. Bake. How long? There is a “rule of Norwegian fishermen” that fish is baked at the rate of 10 minutes per inch, that is, if the fish is 5 cm at its thickest point, then it should be baked for 20 minutes. Well, considering that the fish is wrapped in 2 layers of foil, we add time, 10-15 minutes. So I baked my 1.5 kg muksun for 35 minutes.

I take it out of the oven, carefully unwrap it so that the “juice” doesn’t leak out...

The aroma is extraordinary! But something is still missing! I set the oven to maximum and leave the fish for another 10 minutes until browned.

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