1 Fish in foil: the best dinner
Per 100grams — 72.5 kcal B / W / Y — 5.23 / 2.29 / 7.87
Per 100grams — 72.5 kcal B / W / Y — 5.23 / 2.29 / 7.87
Ingredients:
Fish (preferably any red) — 2 steaks
Onions — 1/2 pcs.
Lemon — a couple of slices
Fish (preferably any red) — 2 steaks
Onions — 1/2 pcs.
Lemon — a couple of slices
Bay leaves — a couple of pieces
Black pepper, salt
Tomato — 1 pc.
Black pepper, salt
Tomato — 1 pc.
Preparation:
1. Cut the fish steaks.
2. Cover the baking sheet with foil, lay onions, slices of lemon (under each steak).
3. Next steaks pepper, salt, pour lemon juice, put a slice of tomato, bay leaf.
4. Wrap the foil on top and bake for about thirty minutes at 180-200 ° C.
1. Cut the fish steaks.
2. Cover the baking sheet with foil, lay onions, slices of lemon (under each steak).
3. Next steaks pepper, salt, pour lemon juice, put a slice of tomato, bay leaf.
4. Wrap the foil on top and bake for about thirty minutes at 180-200 ° C.
2. Mackerel baked on a cushion of vegetables
na 100gramm — 92.1 kkalB / M / Y — 7.82 / 5.28 / 3.53
na 100gramm — 92.1 kkalB / M / Y — 7.82 / 5.28 / 3.53
Ingredients:
Mackerel — 300 g
Onion — 1 piece
Carrots — 1 piece
Bulgarian pepper — 1 pc
Tomato — 1 pc
Lemon — 1/2 pieces
Salt, spices — to taste
Mackerel — 300 g
Onion — 1 piece
Carrots — 1 piece
Bulgarian pepper — 1 pc
Tomato — 1 pc
Lemon — 1/2 pieces
Salt, spices — to taste
Preparation:
Carrots clean and grate on a large grater.
Blanch the tomato and peel it off, cut into cubes.
Peel onion and cut into half rings. Pepper seed and cut into cubes
Stir all the vegetables together.
You can use other vegetables to bake with mackerel.
Wash the defrosted fish and gut. The head and tail can be left, but can be removed. Rinse again, dry.
Squeeze the lemon juice over the fish, and also grease the fish with the juice inside. Salt (you can and without salt) and sprinkle with seasonings to taste.
Let the fish lie down for about 20 minutes to soak the spices and lemon.
Put the vegetables on the bottom of the bag (s) for baking. Top the mackerel. Tie up the end of the package.
Mackerel with vegetables is baked for 20-30 minutes at 180-200 degrees. Serve it with vegetables.
Carrots clean and grate on a large grater.
Blanch the tomato and peel it off, cut into cubes.
Peel onion and cut into half rings. Pepper seed and cut into cubes
Stir all the vegetables together.
You can use other vegetables to bake with mackerel.
Wash the defrosted fish and gut. The head and tail can be left, but can be removed. Rinse again, dry.
Squeeze the lemon juice over the fish, and also grease the fish with the juice inside. Salt (you can and without salt) and sprinkle with seasonings to taste.
Let the fish lie down for about 20 minutes to soak the spices and lemon.
Put the vegetables on the bottom of the bag (s) for baking. Top the mackerel. Tie up the end of the package.
Mackerel with vegetables is baked for 20-30 minutes at 180-200 degrees. Serve it with vegetables.
3. Salad with tuna, mushrooms and celery
na 100gramm — 57.6 kkalB / M / Y — 8.23 / 1.48 / 2.82
na 100gramm — 57.6 kkalB / M / Y — 8.23 / 1.48 / 2.82
Ingredients:
Tuna (canned) — 400 g
Milk 1% — 1 tbsp.
Celery (fresh, finely chopped) — 100 g
Canned mushrooms — 150 g
Flour whole-grain flour — 2 tbsp.
Water — 2 tbsp.
Sea salt — to taste
White pepper — 1 pinch
Olive oil — 1 tbsp. L
Tuna (canned) — 400 g
Milk 1% — 1 tbsp.
Celery (fresh, finely chopped) — 100 g
Canned mushrooms — 150 g
Flour whole-grain flour — 2 tbsp.
Water — 2 tbsp.
Sea salt — to taste
White pepper — 1 pinch
Olive oil — 1 tbsp. L
Preparation:
In a cast-iron frying pan, heat up the olive oil. Add finely chopped celery, canned mushrooms (for example, honey agarics), stir constantly so that the vegetables do not burn.
Then you need to add flour and mix well (so that there are no lumps) to a homogeneous mass. Flour should be slightly absorbed. Do not overdo it, otherwise it will get too thick.
Pour water, milk, and pepper into the pan. Stir thoroughly once more. Stew for 5-7 minutes. Our refueling for fish is ready. Tuna I recommend to buy canned in its own juice or oil. Open the jar, drain the sauce, and add the fish to the previously prepared dressing. Simmer with the lid closed for 10 minutes. The dish is ready. Serve hot or warm.
In a cast-iron frying pan, heat up the olive oil. Add finely chopped celery, canned mushrooms (for example, honey agarics), stir constantly so that the vegetables do not burn.
Then you need to add flour and mix well (so that there are no lumps) to a homogeneous mass. Flour should be slightly absorbed. Do not overdo it, otherwise it will get too thick.
Pour water, milk, and pepper into the pan. Stir thoroughly once more. Stew for 5-7 minutes. Our refueling for fish is ready. Tuna I recommend to buy canned in its own juice or oil. Open the jar, drain the sauce, and add the fish to the previously prepared dressing. Simmer with the lid closed for 10 minutes. The dish is ready. Serve hot or warm.
4. Baked cod with cheese and tomatoes
na 100gramm — 85.54 kkalB / M / Y — 9.49 / 3.75 / 3.52
na 100gramm — 85.54 kkalB / M / Y — 9.49 / 3.75 / 3.52
Ingredients:
2-3 tomatoes
2 small fillets of cod (or other white fish)
5 tbsp. L. Natural yoghurt
2 tsp. Mustard
100 g of solid low-fat cheese
Greens, salt, pepper
2-3 tomatoes
2 small fillets of cod (or other white fish)
5 tbsp. L. Natural yoghurt
2 tsp. Mustard
100 g of solid low-fat cheese
Greens, salt, pepper
Preparation:
If the fillets are fresh, then there is no talk at all. If the ice cream, thaw in the refrigerator for a day, a little dried with napkins.
We cut the fish into large pieces, put it into a baking dish (ceramic will be very good here), sprinkle with a large salt and black pepper.
By the way, if you have portioned molds, lay out immediately on them, they can also be served.
My tomatoes, we cut out the stems from the large ones and shred mugs.
Hotichno scatter on the fish fillet.
We combine yogurt with mustard.
Cheese rub on a coarse grater. Mix with yoghurt and mustard. If very thick, you can add more yogurt.
We distribute all this mass in cod and tomatoes.
The shape is put in the oven, turn it on 180 degrees and bake 25 minutes (plus or minus 5 minutes) until the cheese is completely melted, and you will not get an appetizing crust.
Done. The dish can be served without garnish, with your favorite herbs.
If the fillets are fresh, then there is no talk at all. If the ice cream, thaw in the refrigerator for a day, a little dried with napkins.
We cut the fish into large pieces, put it into a baking dish (ceramic will be very good here), sprinkle with a large salt and black pepper.
By the way, if you have portioned molds, lay out immediately on them, they can also be served.
My tomatoes, we cut out the stems from the large ones and shred mugs.
Hotichno scatter on the fish fillet.
We combine yogurt with mustard.
Cheese rub on a coarse grater. Mix with yoghurt and mustard. If very thick, you can add more yogurt.
We distribute all this mass in cod and tomatoes.
The shape is put in the oven, turn it on 180 degrees and bake 25 minutes (plus or minus 5 minutes) until the cheese is completely melted, and you will not get an appetizing crust.
Done. The dish can be served without garnish, with your favorite herbs.
5. Ideal dinner: baked mackerel with tomato
na 100gramm — 153 kkalB / M / Y — 14.16 / 10.31 / 0.91
na 100gramm — 153 kkalB / M / Y — 14.16 / 10.31 / 0.91
Ingredients:
Mackerel — 1, 300 kg
Tomato — 3 pieces
Dill — 20 g
Lemon — 1 \ 2 pcs.
Salt, pepper — to taste
Mackerel — 1, 300 kg
Tomato — 3 pieces
Dill — 20 g
Lemon — 1 \ 2 pcs.
Salt, pepper — to taste
Preparation:
Scoop the mackerel, cut the fins. Rinse and dry the fish. Drizzle the lemon juice. To rub with salt and pepper. Dill finely chopped and put into the abdomen of the fish. Leave for 30 minutes. Cut the tomatoes into slices. In the fish, make cuts and paste the tomato slices.
The form is covered with foil and the oil should be greased from above. Bake at 180C for 20-30 minutes.
Scoop the mackerel, cut the fins. Rinse and dry the fish. Drizzle the lemon juice. To rub with salt and pepper. Dill finely chopped and put into the abdomen of the fish. Leave for 30 minutes. Cut the tomatoes into slices. In the fish, make cuts and paste the tomato slices.
The form is covered with foil and the oil should be greased from above. Bake at 180C for 20-30 minutes.
6. The tenderest cod under the curd sauce
na 100gramm — 64.71 kkalB / M / Y — 9.09 / 1.8 / 2.67
na 100gramm — 64.71 kkalB / M / Y — 9.09 / 1.8 / 2.67
Ingredients:
3 cod fillets, about 1.0-1.2 kg (you can take any fish fillets)
100-120 ml of skim milk
100 g of curd cheese
Italian herbs are dry
Salt, pepper to taste
3 cod fillets, about 1.0-1.2 kg (you can take any fish fillets)
100-120 ml of skim milk
100 g of curd cheese
Italian herbs are dry
Salt, pepper to taste
Preparation:
Prepare the sauce: mix milk and curd cheese to the consistency of liquid kefir, add fragrant herbs, mix.
Prepare the sauce: mix milk and curd cheese to the consistency of liquid kefir, add fragrant herbs, mix.