French baked fish is the name of the dish. French cuisine with recipes and photos

26.03.2020

If feeding a family with pasta and sausages causes a slight feeling of guilt and a little free time, it's time to get creative. Fish baked in French with potatoes and spices in the oven is healthy, tasty and may well "pull" on a dish for the holiday, if any. There are so many variations of the food set that it is not possible and necessary to describe all of them, so we will focus on the most basic basic ones.

Famous French cuisine is replete with exquisite fish dishes. But what we usually call fish in French has nothing to do with France! A French chef will never coat a fish fillet with mayonnaise and stuff it into the oven.

Depending on the type of fish, he will prepare for her divine to his taste and top secret sauce, spending half a day and half the weekly family budget of our average family on it. We will not do this and will amuse ourselves and our families with a more familiar and no less delicious fish in French with your favorite baked potatoes.

And over the question, where did our almost national dish the French "residence permit" was taken, let the linguists do it.

What kind of fish to bake?

You can cook any red fish under a cheese "coat" along with potatoes - it gives the tubers juiciness, making the dish just magically delicious. But in the absence of chum salmon or salmon, the carcasses of blue whiting, pollock, and notothenia will also come down.

From vegetables, onions are required - all other products from the garden are placed as desired. The type of cheese for the "fur coat" is chosen, again, based on financial capabilities and taste preferences, but it must certainly be firm.

Fish in French with potatoes in the oven: a basic recipe

Ingredients

Fish fillet - about 1 kg + -
- 2 pcs. + -
- 1 PC. + -
- 3-4 tbsp. + -
- 0.5 kg + -
- 0.5 kg + -
- 150 g + -
- small bundle + -
Seasonings for fish- 0.5 tsp + -

Roasting fish in French with potatoes: a step by step recipe

To get a healthy and juicy meal for the whole family, the fish must be fresh. You can also bake a river fish product in this way, but if it is intended for small "naughty" ones, it is better to take a sea one, for example, pollock - there are almost no bones in it.

After washing the fish fillet, divide it into portions, salt, season with prepared spices.
Cut the lemon in half, squeeze the juice out of it and flavor the seasoned fish with it.
Leaving the main component of the dish, let's turn to the side dish. Peel the potatoes, cut them into circles about 0.5 cm thick, salt and oil the olives.
Cut the mushrooms into plates and fry for 4-5 minutes in oil, not forgetting to stir.
Peel the onions and cut them into thin half rings.
We take a deep deco and begin to lay out the products: on the bottom - a fish, on top - onion rings, then - the mushroom layer.
Put the potatoes on the side of the fish - so they are saturated with its aromas and cook evenly.

If you want to make the treat more satisfying, you can season it with mayonnaise. In this case, put the potato pieces on the onion layer, coat with mayonnaise (you need 3-4 tablespoons).
You can put potatoes up and down, soak them with mayonnaise, on top - mushrooms, then - fish pieces, cover them with onion rings.
You can add thinly sliced wedges of the remaining lemon half to the onion for extra flavor.
For children and eaters with a problem stomach, fish should be baked without mushrooms and mayonnaise.

We send the form to the oven (t - 180 ° C) and leave to bake.
After 20 minutes, open the oven, take out the deco and sprinkle the almost finished fish treat with cheese shavings.

This dish is eaten hot when it is most juicy, tasty and healthy. Before serving, sprinkle the treat with freshly chopped herbs of aromatic parsley.

French fish with tomatoes: an original recipe

When the garden is full of tomatoes, it's a sin not to add them to the fish treat. From this it will become even more juicy and tasty. For this purpose, it is better to take the fruits fatter and more juicy. Whether to bake potatoes as a side dish is a matter of personal preference.

Ingredients

Pike perch carcass - about 1 kg.
Tomatoes - 3-4 medium fruits.
Parmesan cheese - 150 g.
Medium turnip onions - 2 heads.
Fatty sour cream - 100 ml.
Cream (15%) - 50 ml.
Olive oil - 2-3 tablespoons
A set of seasonings for fish - ½ tsp.
Dill and parsley - several stalks each.
Salt to taste.

How to deliciously cook fish in French in the oven with tomatoes

Having butchered the fish (you need to remove the scales from it, gut it, remove the head and fins), divide the fillet into portions, season with spices, salt and leave the fish soaked in spicy aromas.
We clean-cut the onion, wash the tomatoes and cut them into neat thin circles.

It is advisable to pour boiling water over the tomatoes in order to remove the skin from them and get a delicate pulp.
If there is no cream in the fridge, you can simply use more sour cream.

3. Saute the onion in oil until transparent, add tomato circles and simmer for a couple of minutes.

4. Put fish slices with the skin down in sprinkled with oil deco, cover with a tomato-onion "fur coat" on top, fill with sour cream mixed with chopped herbs. We send the form to the oven, preheated to 200 o C.

5. After a quarter of an hour - the final touch: sprinkle the almost finished fish under the onion-tomato "coat" with parmesan shavings and send it to the oven for a couple of minutes to melt the cheese. Pike perch baked with tomatoes is good both hot and cold!

Meat dishes from marine life are not only worthy of the highest rating in terms of taste, but they are also extremely healthy. Fish in French, cooked according to any of the proposed original recipes, Is a storehouse of vitamins and a great way to satisfy hunger. Gobbling up so delicious treat, many people forget that before that they preferred exclusively chicken.

Fish in French with potatoes is not only a dish with an exquisite name, but also amazingly tasty. In fairness, it should be admitted that the dish has nothing to do with French cuisine. Although the French are very fond of baking fish in the oven, they do not grease it with banal mayonnaise. The French prepare divine sauce for any fish, which becomes a chip. We, however, act simply, diversifying the recipe with other ingredients. Mushrooms, tomatoes, cheese.

Nevertheless, the "impostor" will pull on a festive dish, will delight the household for dinner, as it is prepared quickly and easily.

How to cook fish in French with mushrooms

Take:

Fish fillet - kilogram.
Large onion.
Hard cheese - 150 gr.
Champignons - 500 gr. (there are fresh Forest mushrooms, add them).
Mayonnaise sauce - 200 gr.
Sunflower oil, salt, parsley, dill.

Preparation:

Cut the champignons into plates, fry a little in a skillet.
Rub the cheese shavings. Peel and chop the onion into rings.
Divide the fillets into portions, add salt and place on a greased baking sheet.
Sprinkle onion rings on top of the fish, then make a mushroom layer.
Spread generously with mayonnaise (the calorie content of the dish will decrease if you replace it with sour cream). Make the top out of cheese shavings. Mayonnaise will remain - make a mesh of it over the cheese.
Bake at 180 ° C. The brown crust will appear on the fish after 25-30 minutes. Garnish the dish with chopped herbs and serve.

Fish in French with potatoes in the oven

I found another recipe on the Internet. The author claimed that it was he who was basic, classical. I realized one thing: the first course in French required a side dish. Here the fish is baked immediately with potatoes, which makes it more satisfying.

Would need:

Fish, fillets - a kilogram.
Lemon.
Mushrooms - 500 gr.
Onion - 2 pcs.
Potatoes - 500 gr.
Cheese - 150 gr.
Sunflower and olive oil.
A bunch of parsley, any fish seasoning.

How to bake fish in the oven:

Peel the fish, fillet, portion and sprinkle with fish seasoning.
Squeeze the juice out of the lemon, sprinkle the slices, add a little salt, and while setting aside the workpiece, let the fillet soak.
Cut the peeled potatoes into half-centimeter circles. Place in a bowl, salt and splash a little olive oil... Stir.
Cut the champignons, fry in a small amount vegetable oil... Cut the onion into narrow half rings.
Grease the mold, put the fillets on the bottom, scatter the onion rings on top, followed by the mushrooms.
Arrange the potato slices on the sides. Or lay on top of the onion layer and coat with mayonnaise, which is not specified in the recipe. Another option with potatoes is to make it a pillow for the fish, then mayonnaise is not needed.
The dish is baked at 180 ° C. After 20 minutes, remove the mold, sprinkle the top with grated cheese. And again send for 10 minutes to melt the cheese. When serving, sprinkle with chopped parsley.

French fish recipe with tomatoes

For cooking, it is better to take white fish- cod, pike perch.

Would need:

Fillet - 1 kg.
Tomatoes - 3-4 pcs.
Cheese - 150 gr.
Large onion.
Low-fat cream - 50 ml.
Sour cream 20% - 100 ml.
Olive oil - 2 large spoons.
Seasoning for fish - half a small spoon.
Greens, salt.

How to cook fish in French:

Sprinkle the fish fillet with seasonings, salt and let it marinate for 15-20 minutes.
Divide the tomatoes into circles, cut the onion into rings. Rub the cheese.
Pass the onion rings for a few minutes until they are translucent. Add tomato circles and fry together for a couple of minutes.
Grease the mold, fold the fish fillets in a row. Cover with an onion layer.
Combine the cream with sour cream, chopped herbs and pour over the dish.
Preheat the oven to 200 ° C, and go to the last step. Bake for about 15-20 minutes, then remove and sprinkle with cheese shavings.
Place the fish back in the oven and let the cheese melt.

Which fish to choose

Any kind of fish is good, with red and white meat. Salmon, pink salmon, pollock, cod, blue whiting, pike perch, telapia will be good. The main condition is the absence of a large number of bones. Among vegetables, onions are required for a fur coat. Put tomatoes and potatoes according to your wishes.

A video recipe with a step-by-step story on how to make fish in French. May it always be delicious for you.

Kitchen appliances and utensils:

baking dish or deep pan;
oven;
cutting board;
grater with large holes;
deep bowl;
spoon;
paper towels;
bowl or small bowl.

Ingredients

Important! For an everyday meal, you can take halibut, sea bass, pollock, nototenium. If you cook fish in French for a holiday - take salmon, salmon, so the dish will be more delicious.

Step by step cooking

Rinse 1-1.2 kg of fish fillets or fish carcasses thoroughly under running water. If you are cooking from carcasses, first remove the scales, remove all fins and head, gut the fish. Dry the prepared fish on a paper towel, then cut into 5-6 cm portions.
Peel 1-1.2 kg of potatoes, 2 onions and 3 carrots. Wash vegetables thoroughly.
Pour 50 g of vegetable oil into a baking dish or deep frying pan.
Chop the onion into a medium dice, cut two carrots into slices. Place the onion in a baking dish, top with carrot slices.
Place the pieces of fish on the vegetable "pillow". Drizzle them with half a tablespoon lemon juice... Add a little salt, sprinkle with lemon pepper or seasoning for fish (you need 0.5-1 tsp. Spices). Pour 50 ml of water into a baking dish. It is needed so that the dish does not turn out to be too dry when baked. If the fish is oily enough, you can do without water.
Cut the peeled potatoes into thin slices. You can add a little salt to them. Place the potato slices on top of the fish slices.
Coarsely grate the remaining carrots. In the same dish, rub 200-260 g hard cheese... Stir the carrot and cheese mixture.
Mix in a separate bowl 100-120 g of sour cream and mayonnaise. Add more spices to taste if desired. Pour this mixture into the grated cheese and carrots and mix thoroughly until smooth. The fill is ready. You can also add 1-2 to it raw eggs, and on top of the potatoes lay a layer of cut into quarters raw mushrooms... This will make the dish more nutritious and satisfying.
Spread the potatoes evenly over the top of the potatoes. It is very important that it completely covers the potato slices, otherwise they will dry out.
Preheat oven to 180-200 degrees. Place a baking dish in it and cook the dish for 20-30 minutes, until you see golden brown... Remove the dish from the oven. Let it stand for 10-15 minutes.
You can serve fish in French in the same form in which it was cooked. For a festive table, the dish can be made in portions - in cocotte makers, ceramic pots. Sprinkle the finished fish with finely chopped dill and green onions, if desired.

Video recipe

Do you want to see how such a dish is prepared? The video shows the stages of preparation, preparation of products. You will see what beautiful dish is the result.

Fillet sea fish- a real find for working women. This product does not require time for cleaning and cutting, prepares quickly and always pleases amazing delicate taste... Today we will prepare a simple fish fillet dish that we will bake in the oven. What is the best fish to bake in the oven? Any fish is suitable for this recipe - fillets of hake, cod, tilapia, pike perch, pangasius, any red fish that you like. I will bake the fish fillet with a little light mayonnaise (you can make homemade), but it is better to use natural yoghurt, which makes the fish juicy and less fatty than mayonnaise .. And now I will share with you how deliciously bake fish in the oven.

What is necessary:

Piece of thawed fish fillet 500-600 grams,
1-2 ripe tomatoes with firm pulp,
Two tablespoons of low-fat mayonnaise or natural yogurt,
100 grams of any cheese
Salt, fish spices, black pepper

French fish in the oven

Divide the fillet into portions, salt and pepper immediately, sprinkle with seasoning and leave for 15 minutes at room temperature.

Place the fish pieces in a baking dish.

Put tomatoes, cut into thin slices, on top of the fillet.

Apply mayonnaise with a mesh or grease with yogurt.

We put the form in a preheated oven for 20 minutes. Bake the fish in the oven at 180 degrees.

Then we take it out, sprinkle the fish with grated cheese and send it back for 10-15 minutes.

Serve with a side dish - potatoes, vegetable salad, fresh or pickled vegetables.

BON APPETIT!

Fish in French
Fish in French - bake in the oven. Juicy, aromatic dish... How delicious to bake fish in the oven? A simple recipe for cooking any fish.

Fish in French

Small delicious snacks from useful pink salmon look great on festive table... They differ in tradition (everyone's favorite salads-appetizers with mayonnaise) and originality (design). The taste is always great.

These snacks are sometimes called fish in French. Meat in French is well known, fish less. However, the principle behind anything cooked "in French" is the same: it is puff snack, in which the main ingredient and layers of tomatoes, cheese, mushrooms, other vegetables, as well as herbs and spices are interspersed and smeared with mayonnaise.

Fish in the French style of pink salmon is cooked in muffin tins in the oven. Please note that you do not need to salt, there is salt in mayonnaise and cheese. You can pepper, add your favorite spices.

Ingredients:

pink salmon fillet 600 g
vegetable oil 3 tbsp. spoons
tomatoes 100 g
mayonnaise 6 tbsp spoons
greens (dill, parsley) 1/2 bunch
cheese 120 g
onion 1 piece

How to cook fish in French in the oven

Place the foil in a muffin baking dish. Lubricate it with oil (use it as best you can, as fish will stick to the poorly coated foil).
Cut the pink salmon fillet into portions of 100 grams, 6 pieces.
Lay the pieces on foil
Cut the tomatoes and the onion into small cubes.
Sprinkle the chunks of pink salmon with onions.
Place the tomatoes on top of the fish and onions.
Brush pieces of pink salmon with mayonnaise.
Chop finely chopped herbs on top.
The next layer is grated cheese, crumble it.
Bake the fish in French style in the oven at 180 degrees for 25 minutes.

When the pink salmon chunks have cooled, remove them from the foil.
The dish is served cold as a snack.

Fish in French
Fish in French - these "bombs" made of pink salmon with cheese, tomatoes and mayonnaise - will decorate any festive table.

How to cook French fish with potatoes

Depending on the type of fish, he will prepare for her divine to his taste and top secret sauce, spending half a day and half the weekly family budget of our average family on it. We will not do this and will amuse ourselves and our household with more familiar and no less tasty French fish with our favorite baked potatoes.

Let the linguists deal with the question of where our almost national dish got its French "residence permit".

What kind of fish to bake?

Fish in French with potatoes in the oven: a basic recipe

Ingredients

Fish fillet - about 1 kg + -
Bulb onions - 2 pcs. + -
Lemon - 1 pc. + -
Olive oil - 3-4 tablespoons + -
Champignons - 0.5 kg + -
Potatoes - 0.5 kg + -
Hard cheese - 150 g + -
Parsley - a small bunch + -
Seasonings for fish - 0.5 tsp + -

Roasting fish in French with potatoes: a step by step recipe

After washing the fish fillet, divide it into portioned pieces, salt, season with prepared spices.
Cut the lemon in half, squeeze the juice out of it and flavor the seasoned fish with it.
Leaving the main component of the dish, let's turn to the side dish. Peel the potatoes, cut them into circles about 0.5 cm thick, salt and oil the olives.
Cut the mushrooms into plates and fry for 4-5 minutes in oil, not forgetting to stir.
Peel the onions and cut them into thin half rings.
We take a deep deco and begin to lay out the products: on the bottom - a fish, on top - onion rings, then - a mushroom layer.
Put the potatoes on the side of the fish - so they are saturated with its aromas and cook evenly.

If you want to make the treat more satisfying, you can season it with mayonnaise. In this case, put the potato pieces on the onion layer, coat with mayonnaise (you need 3-4 tablespoons).
You can put potatoes up and down, soak them with mayonnaise, on top - mushrooms, then - fish pieces, cover them with onion rings.
You can add thinly sliced wedges of the remaining lemon half to the onion for extra flavor.
For children and eaters with a problem stomach, fish should be baked without mushrooms and mayonnaise.

This dish is eaten hot when it is most juicy, tasty and healthy. Before serving, sprinkle the treat with freshly chopped herbs of aromatic parsley.

French fish with tomatoes: an original recipe

Ingredients

Pike perch carcass - about 1 kg.
Tomatoes - 3-4 medium fruits.
Parmesan cheese - 150 g.
Medium turnip onions - 2 heads.
Fatty sour cream - 100 ml.
Cream (15%) - 50 ml.
Olive oil - 2-3 tablespoons
A set of seasonings for fish - ½ tsp.
Dill and parsley - several stalks each.
Salt to taste.

How to deliciously cook fish in French in the oven with tomatoes

Having butchered the fish (you need to remove the scales from it, gut it, remove the head and fins), divide the fillet into portions, season with spices, salt and leave the fish soaked in spicy aromas.
We clean-cut the onion, wash the tomatoes and cut them into neat thin circles.

It is advisable to pour boiling water over the tomatoes in order to remove the skin from them and get a delicate pulp.
If there is no cream in the fridge, you can simply use more sour cream.

3. Saute the onion in oil until transparent, add tomato circles and simmer for a couple of minutes.

Meat dishes from marine life are not only worthy of the highest rating in terms of taste, but they are also extremely healthy. Fish in French, cooked according to any of the proposed original recipes, is a storehouse of vitamins and a great way to satisfy your hunger. Tasting such a delicious treat, many forget that before that they preferred exclusively chicken.

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How to cook French fish with potatoes
Step by step recipe cooking fish in French with potatoes in the oven with detailed description all steps as well as cooking tips