Fish baked in the sleeve - useful and tasty!

Today many people are thinking about how to makeits food is healthy. For example, everyone knows that fried foods are harmful, due to excess fat. But few refuse to refuse fried, because boiled fish or meat do not have that taste. An excellent alternative is baking food in the oven. Especially if you take advantage of such an interesting invention as a sleeve for baking.

Bake in your sleeve you can do anything - meat, vegetables, fish, even cutlets and meatballs. And the food is prepared without adding fat, in its own juice.

Selling such a useful kitchen trifle, asa sleeve for baking, in almost every supermarket. Usually, this product has "in the company" foil, paper for baking, food film and other similar goods. The hose is manufactured by different companies, so the price of various samples of this product can vary greatly.

In appearance, the sleeve for baking remindslong cellophane bag, rolled up. For use it will be necessary to cut a piece of necessary length, and after filling the sleeve with products, fix its open sides with clips. The filled sleeve can be put on a baking tray or in a deep frying pan. To ensure the output of hot steam, it is worth piercing the sleeve several times on top of a needle or fork.

Consider how to cook fish in the sleeve. First, you can bake any fish in your sleeve. You can put the fish as a whole carcase (of course, after cleaning it from the scales and entrails), and portions of it. You can use for baking ready-made fillets, which are sold in fish stores.

Especially delicious is obtained fish in the sleeve forbaked with vegetables. So, for example, you can bake pike perch. We clean fish, wash it and dry it well with napkins. Solim and pepper inside and out. To give the fish a piquant taste, put in her abdomen a little crushed garlic and a sprig of parsley.

Grind the vegetables. For this dish you can use potatoes, carrots, onions and other vegetables. Be sure to add greens. Shredded vegetables should be mixed and seasoned with salt and pepper. Now put the vegetables in a sleeve, on top of the resulting vegetable "pillow" we put the carcass of the prepared pike-perch and close the open sides of the package. We put the filled sleeve in a deep frying pan, pierce its surface with a needle or fork so that the steam can go out freely. And put in a preheated to two hundred degrees oven, and bake for about forty-five minutes.

We extract the prepared dish from the oven, cut itthe sleeve with scissors (you need to be careful not to get burned), and here we have a wonderful dietary dish - a fish baked in a sleeve with vegetables, cooked in its own juice.

And here's how you can bake a mackerel in your sleeve. First, prepare the products. For two mackerel, we need two pieces of carrots, onions and tomatoes, three potatoes, three tablespoons of mayonnaise, and a special seasoning for fish, which includes salt.

We clean the fish, wash it and well rub it with seasoning. If there is no such seasoning, then mackerel should be salt, pepper and sprinkle with lemon juice. Vegetables are cleaned and cut into large enough pieces. For example, medium-sized potatoes should be cut into four parts. In mayonnaise, add finely chopped greens, stir and mix with this mixture fish and vegetables. Put everything in a sleeve, tighten the edges with clips and put the fish to bake in the oven for forty minutes. Then cut the package from above and leave the dish in the oven for another ten minutes. In this case, the fish baked in the sleeve will acquire a crispy crust. Ready mackerel and vegetables put on a dish and pour the sauce, which was formed during baking.

Another interesting recipe, which can be attributedto the category of fish baked in the sleeve, called pink salmon stuffed with mushrooms. One fish with a weight of about 800 grams will require about three hundred grams of champignons, an onion, a little mayonnaise, salt and seasonings for fish.

The fish must be cleaned and washed. Mushrooms are cut into slices, and onion - half rings. Mix in a bowl of mushrooms, onions and mayonnaise. We rub the fish from the outside and inside with salt and seasonings, then stuff it with a mixture of onion and mushrooms. Lay the fish in the sleeve, close the free edges and put the resulting package on a baking tray. Bake until ready, this will take about forty minutes. If you want to get a ruddy crust, then you need to tear the sleeve from the top 10 minutes before the end of the baking time. Our tasty and useful stuffed fish, baked in the sleeve, is ready. We spread it on a dish and call everyone to the table.