The fish baked in an oven - a tasty and useful dish which can be given both on everyday, and on a holiday table. Difficulties with preparation of fish food practically don't happen as competently chosen temperature condition of cooking and a time interval of roasting of a carcass — everything that is necessary for receiving juicy tasty meat.
Fish on couple and baked in an oven is considered to the most useful viands for this reason the people watching over the health and a figure include the small fish prepared in the double boiler or an oven in the food. Yes, at these thermal treatments it is difficult to receive tasty fish dishes at the exit, but if to follow some rules, then specifically it is possible to bake fish in an oven so that it won't be worse fried.
How to bake fish in an oven: rules of a tasty dish
First, fish has to be freshen only. Frozen fish isn't suitable for roasting. No, of course it is possible to try to defreeze a product, and then to bake it, but the dish finally all the same will turn out less tasty, than that which was preparing from a fresh small fish.
Secondly, it is necessary to use only suitable spices and herbs. Additives can both improve taste of fish, and to spoil it. When cooking fish dishes it is better to use that spicery which to taste to eaters for whom prepares viands.
Thirdly, it is necessary to bake fish strictly certain time, considering temperature condition for specifically prepared fish carcass.
What is the time and at what temperature to bake fish in an oven
Fish it is accepted to bake in an oven at a temperature of 180-220 degrees, and here time of cooking of a product depends on the size and a way of preparation of carcasses. The fact is that large big fishes demand longer thermal treatment, than small, and use of a foil for roasting reduces the time spent viands in the furnace by about 10 minutes. If to speak more particularly, then carcasses weighing 250-300 g need at 25-30 minute roasting (at 200 degrees), 350-500 g — 40-45 minutes, 550-700 g — about an hour.
Council: fish in a foil is baked thoroughly and turns out more juicy and gentle, the truth not ruddy quicker. Therefore if you love dishes with a golden crisp, then cook viands without use of a foil or in 15 minutes prior to the end of cooking remove a foil that the small fish could be reddened.
Well and in conclusion It should be noted that readiness of fish can be checked by a carcass puncture in the thickest place and light pressing fish: release of transparent liquid says that it viands is completely ready. If liquid hazy and bloody, then is required to a dish further thermal treatment.