Oven baked pink salmon with vegetables in the oven foil

Kitchen appliances and utensils: frying pan, knife, cutting board, oven, foil, baking sheet, plates, spatula.

Ingredients

Step cooking

1. For cooking, select the freshest fish on the market. For this recipe, I often buy pink salmon. This fish, despite its low calorie content, has a high content of protein and useful trace elements, which allows you to quickly get enough of the dish without harm to health and body. You need to choose the fish, paying attention to smell, eye condition, scales and the color of the gills. You can take any kind of fish for the recipe, the main thing is that it is combined with vegetables, easy to clean and not too bony. The presence of small bones in the fish fillet will significantly increase the cooking time, because you have to carefully and for a long time work with tweezers for the fish, removing them all.
   
2. Separate the head, tail and fins from the fish. Gut the insides and remove the gills. Rinse the fish several times in cold water. Next, separate the fillet from the skin and costal bones. Remove the small bones with fish tweezers. Cut the fillet you have prepared into arbitrary portions.
   
3. Put the fish in a container and pour four tablespoons of sunflower oil. Pour one tablespoon of the finished fish seasoning there. Check if it contains salt. If not, then the fish needs additional salt. Cover the container and send the fish to marinate in the refrigerator, and in the meantime, cook the vegetable julienne.
   
4. Wash all vegetables. Peel carrots, ginger and zucchini, and peel onions and garlic. Cut one carrot, onion, leek and bell pepper into strips. Grind garlic, ginger and herbs.
   
5. Pour the sunflower oil into the pan and set it on medium heat to warm it. First send garlic and ginger to fry and let them brown for a couple of minutes. Then add onions and carrots, mix. After three minutes, add zucchini, bell pepper and fry for another two minutes, stirring. Pour greens and leeks into the pan. Add a teaspoon of salt, a pinch of black pepper, mix everything again and turn off the heat. Vegetable julienne for fish is cooked so quickly due to the fact that the vegetables are sliced ​​very thinly.
   
6. Cut squares of approximately 30 × 30 cm from the foil, depending on how many pieces of fillet you have. On each square in the center, lay out a portion of the fish, put the vegetable julienne on top and sprinkle with lemon juice. Wrap the edges of the foil so that the fish and vegetables are sealed inside. Place the portions on a baking sheet and place in the oven preheated to 180 degrees for half an hour until cooked.
   
7. Gently take out the fish, wait until it cools down a little, and serve the guests on a plate directly in the foil so that the juice does not leak out and the fish is juicy.
   

Video recipe

After watching the video, you will study the above process in dynamics and figure out how to cut vegetables so that the dish looks spectacular when served.

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