Oven sausage recipe baked in foil in the oven

Kitchen appliances and utensils:

• oven;
• baking dish or baking sheet;
• pan;
• a sieve or colander;
• cutting board;
• kitchen knife;
• foil.

Ingredients

Step cooking

Fish preparation

1. Prepare the fish (2 pcs.) For baking - clean from scales, remove the insides and head, tail, fins. Wash. If the fish is freshly frozen, first thaw the carcasses at room temperature or on the bottom shelf of the refrigerator. In addition to saffron cod, other fish with white meat is also suitable for baking in this way: pollock, hake, cod, zander, grass carp and other types of boneless fish. Navaga will be prepared as a whole, carcass. Along the entire length of the fish, make vertical cuts after about 4 cm, be guided by the size and meatiness of the carcasses. Cuts allow the pulp to be better saturated with spices and baked in the oven.
   
2. Rub the carcass with salt (to taste), salt the meat in cuts. Lubricate the carcasses on both sides with Adzhika liquid seasoning (1 tsp). Leave the fish for 30 minutes so that the meat is salted and seasoned. While the fish is soaking, prepare the onions.
   

Making onion pillows

1. Peel the onion (2 pcs.) From the husk, wash. Cut into quarters of rings 3-4 mm thick. If desired, you can cut the onion into half rings of the same thickness.
   
2. Heat a skillet with vegetable oil (100 ml) over high heat. Reduce the heat to medium. Put chopped onions in a pan. Dip the onion until soft, stirring occasionally, onion slices do not need to be fried.
   
3. Put a sheet of foil in the baking dish. Count the size of the sheet so that they can completely wrap the fish. Or take two sheets of foil - one on the bottom of the form, the second - to wrap the fish. Spread the onion in the foil with an even layer, softened without oil, until soft. Get rid of excess oil by throwing the onions on a sieve or colander.
   
4. Place the Navaga carcasses on the onion pillow.
   
5. Pour or grease the fish with sour cream (40-50 ml).
   
6. Cover the mold with foil, make small punctures on the surface of the foil to release steam during baking. Bake navaga in an oven, heated to 190-200 ° C for about 25-30 minutes. If you want the fish to have a golden brown crust, about 10 minutes before cooking, remove the saffron pan from the oven, remove the top foil and bring the fish to readiness by lowering the temperature to 180 ° C.
   

When serving, sprinkle finely chopped fresh herbs on the fish or garnish the dish with slices of vegetables (not in the recipe). Serve the fish cold or hot, it is delicious in both versions. The dish can be served as an independent, or with different side dishes: potato, rice and others. Fresh vegetable salads go well with baked navaga.

Video recipe

One of the best descriptions of baking navaga in the oven is given in the video tutorial. After seeing how a skilled housewife copes with cooking, you can easily repeat all her actions:

The knowledge gained will help you prepare delicious aromatic navaga for a family dinner or for a festive table.

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