Roasting of products in a foil or parchment – one of the most ancient ways of cooking. For roasting neither special furnaces, nor any ekstraprisposobleniye are necessary. But also in house conditions to bake fish in a foil it is absolutely easy and taste it will hardly concede to that that was prepared in a shive.
Instruction
1. Its freshness is the key to tasty prepared fish. No matter, where you got your fish, in supermarket, on a market or from fishermen on the bank of the lake. You remember, the fresh fish has no foreign smells, her scales shine, eyes clean. In this plan the live fish will be ideal.
2. Fish it is possible to bake as entirely, and pieces. Salt the cleaned and washed fish and pepper, lay her on a foil. If fish is baked with the head, then it is necessary to take out from it gills, otherwise the prepared dish will taste bitter. Spicery for roasting can take any, but everything is good moderately. Slightly pepper, bay leaf, to steam of branches of parsley or any other greens, a little lemon juice - and already the fragrant bouquet which on the one hand will give to a dish refined aroma, with another is ready - won't kill taste of the fish. The prepared fish needs to be wrapped up carefully in a foil (better to make it in several layers) and it is possible to send a dish to an oven a seam in order to avoid outflow of juice up. Temperature of 220-250 °C will be comfort temperature for roasting of fish. To a small small fish will be enough and 20 minutes, will be required to large pieces minutes 30-40.
3. The baked potatoes, boiled rice or salad will become fine addition to the baked fish. And the glass of dry white wine will allow your dinner to become solemn or romantic.