Chum salmon in foil is a delicious dish. A very easy recipe for preparing this fish that won’t take you much time. The chum salmon turns out very tasty and aromatic, you'll just lick your fingers.
Pike in foil is the most primitive recipe for those who don’t know how to cook pike. Although the most primitive does not mean the worst. The dish turns out amazing. Try it!
River perch in foil. It sounds quite appetizing, but you probably now remember a terrible nightmare - getting rid of scales. I offer a recipe where you can skip this painful process!
Very easy to prepare, roach in foil will decorate any dinner table. A super accessible step-by-step recipe with photos will tell you how to cook roach in foil as quickly and easily as possible.
Another great way to cook pink salmon is pink salmon in foil. The cooking method is very simple and quick, but the fish turns out simply excellent.
I offer a very simple recipe - pollock in foil. This fish dish is prepared quickly and easily. In addition to fish, we need nothing more than dill, lemon and a little vegetable oil.
In order to try a truly delicious dish, you don’t have to go to an expensive restaurant, because at home you can very easily and quickly make incredibly tasty salmon in foil.
A simple recipe for potatoes in foil with cheese will allow you to quickly prepare a delicious and satisfying breakfast, afternoon snack or dinner for the whole family! The dish is very tasty - children especially like it.
If you love fish, but can’t stand the smell that is always present when frying it, then this recipe is for you! This dish is very easy to prepare at home, even for beginners in cooking.
I offer you a simple recipe for fish in foil in a slow cooker. You can save time while preparing dinner. Fish is not only tasty, but also healthy, so you should take note of this recipe.
Red fish baked in foil is an ideal dish in terms of simplicity, speed of preparation and deliciousness of the result. Just half an hour - and a festive lunch or dinner is on your plate.
Potatoes baked in foil turn out very tasty and beautiful. You can simply cook it for dinner. They can easily decorate a holiday table. And the sauce will give the potatoes a special piquant taste.
Baking minced meat in foil is very convenient - quick and no splashes. Try it and I’m sure you will use this method more than once!
Recipe for chicken baked in foil. The chicken meat is very soft and tender, and in combination with the marinade the dish turns out simply wonderful. A lot depends on the prepared marinade.
If fried potatoes are too high in calories for you, and boiled ones are already boring, then you should learn how to cook potatoes baked in foil - an easy, healthy and very tasty side dish for the whole family.
Simple, healthy and incredibly tasty - all this is about carrots in foil. Cast aside your doubts and try to cook this dish at home, you will definitely surprise yourself and your loved ones!
I offer a simple recipe for cooking bream in foil. It will take you half an hour to do everything. You won’t dirty the baking sheet, you don’t need to marinate anything. Just add spices to the bream and put it in the oven.
Pangasius fillet in foil is a tender and light, almost dietary dish that is well suited for a regular family lunch or dinner. There is a minimum of effort, and the result is restaurant level.
Sea bass baked in foil is an incredibly tasty dish! This lunch is perfect both on the occasion of a holiday and on a regular weekday. Let's cook!
Entrecote in foil is baked with spices in the oven, wrapped in foil. The meat simmers and turns out tender and very soft. I recommend serving this entrecote with baked vegetables and rice. Tasty!
A classic of the family dinner genre - fish with vegetables baked in foil. This light and, at the same time, juicy dish goes simply amazing with white wine. I recommend trying it.
Recipe for chicken thighs with mushrooms, bell peppers, onions, ginger and garlic.
Burbot in the oven in foil is prepared simply and quickly. Burbot meat is white, tender, almost boneless. I recommend baking burbot in foil with vegetables or aromatic herbs. Let's get started!
Pork in foil is very easy to prepare; it can be served both on weekdays and on holidays. Red wine goes well with baked pork.
Baked apples in foil make an amazing breakfast or dessert. Use them with different fillings, such as nuts, dried fruits or cottage cheese.
We always make potatoes with bacon in foil at picnics, but in winter it’s good to make them in the oven in foil. The potatoes are saturated with the aroma of bacon, they seem to “get married”, and the result is a luxury potato!
Chicken with potatoes in foil turns out tender and juicy. The main thing is not to stand for a long time with frying pans over the stove. The potatoes are soaked in chicken juice and just melt in your mouth. The main thing is to choose the spices.
Recipe for pork baked in foil with vegetables. Pork according to this recipe turns out aromatic and very tasty.
Pork ribs in foil, this is exactly the dish about which they say “You will lick your fingers!” It is done simply, but evokes delight and praise. Juicy, tender meat melts in your mouth. Here's the recipe, try it!
It is useful to cook fish in foil. When baked, it retains all its useful elements. Salmon steak in foil is prepared with herbs and seasonings. Give it a try.
Recipe for young pork, baked in foil. Young pork contains a large amount of vitamins and proteins.
I offer you a classic recipe for chops in foil - a tasty and beloved dish that will not lose all the juice when cooked in foil. It will take a little more time, but a good hearty lunch is worth it!
If you don't know how to cook potatoes in foil over charcoal, I'll teach you. And not just potatoes, but with lard and aromatic spices - even those who are on a diet will find it difficult to refuse!
Recipe for making meatballs in foil - we are preparing an original dish for lovers of hearty and tasty food. Cooking meatballs in foil is very simple and convenient - I recommend trying it.
The best dish you can prepare in the summer is new potatoes. And potatoes baked in foil turn out almost as tasty as those baked at the stake.
I suggest you prepare a wonderful side dish from ordinary beets, which will go perfectly with meat, poultry and fish, or will become a delicious snack on its own. I hope this simple recipe for beets in foil will pleasantly diversify your daily menu! :)
I think you will be interested in learning how to cook chops in foil in the oven - it’s not a dish for every day, but I’ve never made meat more tender and juicy than with this recipe. I recommend!
This thinnest metal paper has become one of the most important discoveries of our time, and its value in cooking is especially valuable. However, we often don’t even know the basic rules of how to bake various foods in foil, despite the fact that we often resort to its help in this matter. Having “made friends” with this chrome wrap, you can create real masterpieces in the kitchen, and here we will try to study in detail all its capabilities.
Advantages of foil
The scope of use of foil in food handling is incredibly wide. It carries the function of protecting food raw materials, is used as utensils, and besides, it can hardly be found at least one negative side.
- Foil does not oxidize.
- It is not toxic.
- It does not need to be washed as it is classified for one-time use.
- This paper is light and compact, and there is a place for it in any kitchen, even the smallest one.
And this is only a small fraction of its advantages. Her versatility is simply amazing. Foil is used for confectionery products, for freezing, storing and baking. As for high-temperature treatments, we will dwell here in more detail.
Foil has truly amazing capabilities in simulating the processing of products over an open fire, in particular baking over a fire, that is, grilling or over coals, like on a barbecue.
She is also able to recreate with striking similarity the culinary creations of Russian ovens and the cooking of vegetables in ash. And all this is possible without leaving comfortable homes, with minimal time and physical costs, and here it is not necessary to have the rank of chef of an elite restaurant; foil will do everything itself and in the best possible way. Amazing, right?
What can and cannot be baked in foil
It may seem to us that we know everything about foil, but this thing, like any other unknown material, should be handled skillfully. And what kind of skills the metal wrapper will require from us, we will try to analyze here in as much detail as possible.
In general, initially we should have dotted all the i’s and found out exactly which products can be baked in foil paper, and which ones should not even approach this wrapper.
Bake in foil
The list of permitted ingredients is quite extensive and includes:
- Meat and poultry (game is an exception). Meat products cooked in foil have a taste close to stewed dishes, while poultry is closer to fried dishes, not burdened with fat and without a characteristic odor.
- Minced meat and products made from it;
- Fish and seafood, which become boiled and baked in foil.
- Meat, fish and vegetable products along with boiled porridges;
- Bryndza and salted cheeses;
- Vegetables, in particular root vegetables, should be whole, while vegetables such as cabbage should be divided into large pieces. These gifts of nature, heat-treated in foil, replicate the taste of fruits baked in ash.
All dishes prepared using metal paper definitely have better qualities than their “colleagues” that were fried and boiled in a frying pan or pan. They are more tender, juicy and aromatic, in addition, they preserve the taste of food as much as possible.
Among other things, foil culinary masterpieces can rightfully be considered dietary, and can be safely given to children, since all cooking processes are carried out without the use of oils and fats.
The use of foil to heat ready-made dishes is also allowed, but in this case the exposure time is limited to 5-10 minutes.
Not friendly with foil
However, among the abundance of different products, there are some that should be avoided from contact with metal-like wrappers.
These include:
- Cereals, cereals and products made from them;
- Mushrooms;
- Vegetables of soft, green types and growing on the surface of the earth;
- Fruits: quince, pears and apples;
The ban on fruits can more be considered restrictions, since the fruits of the trees do not suffer at all in quality, but are significantly inferior in terms of taste and, moreover, completely lose ascorbic acid from their healing bins.
Cooking time
One of the most important rules for cooking in foil is the time factor. Here we can highlight several main aspects that influence the timer in one way or another.
Oven: 380-400 o C
The first indicator of cooking speed is, of course, equipment, that is, the oven. If the fryer has excellent insulation and is able to heat up to high temperatures (380-400 o C), then cooking even such long-lasting dishes as meat in foil will last no more than half an hour.
Oven: 250-300 o C
However, the capabilities of our kitchens are often limited, and stoves can produce maximum readings of 250-300 o C.
In such situations, the cooking time is influenced by the following factor, namely the properties of the product.
For example, baking the following products in foil takes time:
- tough, old beef - 1-1.5 hours,
- duck – 1 hour – 45 minutes,
- chicken carcass – 40-35 minutes,
- fish weighing 1 kg - no more than half an hour,
- chicken - it will take about 25 minutes,
- potatoes only need 20 time units,
- feta cheese - only 7 minutes.
Cooking in foil greatly facilitates the cook’s culinary work, because in this shell, and also taking into account the specified time, the product is not in danger of burning, and she, in turn, can easily be distracted by other chores and return to the main dish only within the last 5 minutes of cooking.
And now the cherished hours or minutes have passed in anticipation of the signature menu item, and we are preparing to remove our masterpiece from the belly of the oven. However, we need to make sure whether the dish is ready, whether it has reached its climax. How to do this?
The foil here acts as the main “sensor”.
- When meat or fish treats, as well as salty cheeses or aromatic poultry are prepared in a metal wrapper, the swelling of the foil wrapper will serve as a signal that the dish is ready.
However, such an action takes place only when the product is wrapped in metal paper in compliance with all the rules. - Another conventional signal for the completion of cooking can be darkening, that is, the appearance of soot in the places where the metal wrapper is folded. This phenomenon is caused by the combustion of the juice released from the cooking product by the time the dish itself is completely baked.
- However, this method will not work, for example, when baking potatoes. Here you can act at random, in the literal sense of the word.
By piercing the foil and the tuber with a knife, you can diagnose the degree of readiness of the vegetable. If the root vegetable has not yet reached its climax, then the damaged integrity of the foil shell will not affect the quality of the dish in any way, and we can safely finish baking the potatoes. - The sense of smell is one of the effective methods for determining the readiness of a product, but it is still better to combine it in combination with other testing options.
And now we have reached almost the most important moment of cooking in foil paper - wrapping the ingredients. You should not approach this process carelessly, because the quality of the finished product directly depends on the correct wrapping.
Tightness is the key to a successful dish, especially if we are dealing with a large (over 500 grams) piece of meat or fish, as well as fatty or overly tender poultry such as duck or chicken.
If the tightness of the wrapper is broken, the product will lose its juice, and along with it the taste, necessary consistency, softness, and in the future we can end up with a dry, hard and burnt dish.
Creation of impervious packaging should be carried out as follows:
- If the foil is thin, and the product that needs to be baked is large, then it must be folded in two layers to increase the strength of the paper.
- Having spread a double metal-shaped sheet on the work surface, we place our future dish (fish, meat, poultry or vegetables) on one edge of it.
Next, cover it with the other half of the foil, avoiding tension.
We must fold the free edges several times, forming sealed seams. As a result, we should get an impenetrable quadrangular bag, which must be carefully pressed with light pressure to the shape of the product inside. - When we place a metal package with filling in the oven, under the influence of heat the package will expand without breaking the seal, maintaining the correct cubic or spherical shape.
If large pieces of fish or meat cannot do without sealed foil containers, then poultry, like root vegetables, has an alternative packaging option - edging.
Having placed the carcass or vegetable on the foil, you should go around the product on all sides with its edges, leaving the top open. This will be enough to get an excellent dinner.
There are rules regarding fish. The packaging should be made from a single layer of foil, but should be double-packed, that is, the second wrapper should overlap the seams of the first, thus ensuring the seal of the baking bag.
Food preparation
Speaking about the advantages of foil, we attributed unheard-of possibilities to this kitchen assistant, but one should not naively believe that the aroma and taste of the dish depends solely on the metal wrapper.
Preparing the ingredients is already the work of the cook, which is also of phenomenal importance in this entire culinary epic.
And here, again, several features should be noted, because different products require specific pre-treatment before baking them in foil, and tableware practice will not help here.
Meat
When preparing meat, pay attention to the presence of bones. If there are sharp, protruding bone elements, they should be removed so that they do not damage the integrity of the sealed packaging and, as a result, do not lead to damage to the dish.
Meat does not tolerate water treatments, so it should be cleaned from various damages and contaminants exclusively by dry cleaning. However, if you had to bathe a piece of meat, you should dry it thoroughly with a napkin or roll it in flour or bran before packing it in foil.
Bird
Birds are a special “customer” of foil packaging. There are many bones in the carcass, which can break through the foil during cooking due to the fact that when heated, the meat first increases in size and then contracts again, which causes movement of the bone elements.
This is why chicken or duck carcasses are often tied or stitched, thus immobilizing them, before being wrapped in metal-like paper.
Individual pieces (legs, wings and others like them) must be beaten with a hammer in the area of the joints and in the places where the bones are located. This measure will destroy their strong connection with the fillet.
Fish
When placed in foil, a fish carcass must be free of all fins, in particular the tail, as well as any elements that could burn before the fish meat is cooked.
Vegetables
Before baking, garden crops must be washed and cleaned to remove all damage and defects.
Root vegetables can be baked as a whole, and the output will be baked products. You can also chop the vegetables into slices and place them in a foil bag, but in this case the dish will look more like stewed-boiled.
Spices and seasonings
When we prepare this or that culinary masterpiece by baking in foil, we expect to immediately serve the dish to the table after the oven. That is why, before going into metal paper packaging, the food product must receive a whole portion of the necessary seasonings, spices and herbs. But even in this case there are some nuances.
- Meat baked in one piece should not be salted.
- The minced meat must be seasoned with everything required by the recipe (salt, spices, onions, garlic), and also rolled in breading, for example flour.
- Poultry should be enriched exclusively with dry spices and in no case with fresh herbs and spicy vegetables. As for salt, it should be added in moderation;
- Fish loves a lot of salt, and most importantly, coarse salt! 1 tbsp. for every 1.5 kg of fish there will be enough. In addition, these sea inhabitants do not know moderation in the bay laurel; you can put more fragrant leaves, just like onions.
- Vegetables should be coated with salt, kepchup, butter or sour cream with spices only after cooking.
This metal-like packaging allows you to achieve incredible heights in the culinary field.
And as we can see, baking in foil correctly is not so difficult if you turn to time-tested and experience-tested tips. And if you follow all the rules, your dishes will become much tastier, and the cooking process itself will be much faster.
As you know, in the women's dormitory the dishes are washed after meals, and in the men's dormitory - before. Because we don’t like all this fuss in the kitchen sink (and how can we love it?). And the foil practically frees you from contact with kitchen utensils. I put all the ingredients on a thin aluminum sheet, wrapped it, put it in the oven - that's all science. If you wish, you can even do without plates. Here, check out the menu.
1. Salmon with zucchini
What do you need
(for 2 servings)
- 2 fillet strips of any salmon fish (salmon, trout, pink salmon), 200 g each
- 3–4 tbsp. l. olive oil
- 1 tsp. ground coriander
- 1 tsp. ground white pepper
- Zest of 1 lemon, grated
- 2 zucchini
- Sauce to taste (Chinese sweet and sour, or soy, or regular adjika are suitable)
What to do
1. Rub the fillet with spices, lemon zest and coat with olive oil. Leave to marinate for 10 minutes - this will make the dish more flavorful.
2. Coat the pieces with sauce and place each on a separate sheet of foil.
3. Cut the zucchini into thin, half-centimeter slices, add a little salt and place in 2-3 layers on each piece of fish.
4. Now is the time to wrap the fish in foil envelopes. How to do this simply and correctly - look further in the diagram.
5. Place the envelopes in an oven preheated to 180°C (this is a rule common to all recipes - first preheat the oven, and only then put it in it) for 15 minutes. However, you can cook it in a regular frying pan without adding oil. Fry the envelopes over low heat, covering with a lid, for 5-6 minutes on each side. You can even cook this fish in the microwave. It is important, however, that the oven has a convection or grill mode. Cook the same way as in a regular oven.
If you don’t have a passion for fish, you can bake chicken in a similar way. Write it down.
2. Spiced chicken breasts
What do you need:
(for 3–4 servings)
- 1 kg chicken breasts
- 1 tsp. ground chili pepper
- 4–5 tbsp. l. sunflower or olive oil
- 3–4 pinches of ground cloves
- 1 tsp. ground paprika
What to do
1. Dredge the breasts in spices, salt and oil, then place each in a separate envelope.
2. Bake in the oven at 180°C for 30 minutes.
3.
What do you need
(for 3–5 servings)
- 1 kg potatoes
- 4–5 sprigs fresh thyme
- 300 g of any hard cheese
- 35 g sunflower or olive oil
- 1 tsp. ground cumin
- 1 tsp. ground paprika
- 100 g sour cream of any fat content
What to do
1. Peel the potatoes and cut them into thin (as thin as you can) slices. Grate the cheese.
2. Mix sour cream, salt, spices, thyme leaves and butter in a bowl. Dip potato mugs in this sauce.
3. Place in equal portions on sheets of foil (determine the quantity and size yourself depending on the number of eaters) in a layer of overlapping circles. Sprinkle cheese on top. Make three layers like this. Pack everything tightly and wrap it in envelopes.
4. Bake in the oven at 180°C for 30 minutes. We recommend making a separate envelope for each portion of the dish. This makes it more convenient to serve (if there are several of you), or you can hide some of the preparations for the future. But no one forbids you to wrap all the ingredients in foil at once, just tear off a larger sheet, or even use two sheets. Well, the dish will have to bake longer.
These envelopes are great stuff. They fold in three steps and free you from fiddling with all sorts of baking bowls. Look how simple it is:
1. Tear off a sheet of foil. The size for each dish will have to be determined separately, but there is no point in making them less than 25 cm in length (this is about an A4 sheet).
2. Fold the sheet in half. Spray both halves with sunflower or olive oil to prevent food from sticking during cooking. Then place food on one half.
3. Having covered the dish with the second half of the sheet, fold the edges twice: first from the sides, then from the end side - and you’re done. The envelope should not be too tight on the dish.
4.
What do you need
(for 4 rolls)
- 1 kg of meat (veal, beef or chicken will do)
- 30 g gelatin
- 1 tsp. ground nutmeg
- 1 tsp. dried marjoram
- 1 tsp. dried oregano
- 1 head of garlic, peeled
- 2 pickled sweet peppers
- 2 tbsp. l. chopped fresh herbs (parsley, onion and dill)
- 1 egg
What to do
1. Place the meat, spices and garlic in a food processor or blender. To prevent your machine from choking, first cut the meat into cubes as thick as your finger. Break an egg here. Grind everything thoroughly. If you don't have kitchen appliances, just buy minced meat and mix it with other ingredients.
2. Pour cold water into a bowl and add gelatin. Wait until he looks like a jellyfish.
3. Tear four wide sheets of foil and place equal portions of minced meat in an even layer in the center of each. It is important that you have a lot (three fingers) of free space left on all sides of the sheet - this will make it easier to wrap it.
4. Remove the gelatinous jellyfish from the bowl of water and brush the meat thickly with it. The jelly will prevent the juices that are released from the meat during the baking process from disappearing; the rolls will be juicy.
5. Cut the peppers into strips. Place strips in the middle of each serving.
6. Now roll the meat into tubes and wrap tightly with foil. Twist the ends of the foil sheets additionally - the rolls should resemble large candies.
7. Cook in the oven at 180°C for 20 minutes. When you take it out of the oven, wait 5-10 minutes until it cools down a little (it is important that the jelly hardens) and you can put it on a plate.
Put it aside for later
You can prepare yourself such dinners for several months in advance. The trick is simple: after folding the foil envelope, send it not to the oven, but straight to the freezer. You can prepare it later at any time. Meat rolls need to be thawed first, but as for the rest of the dishes, just keep them in the oven for 10 minutes longer than the fresh version, and a hearty, juicy lunch is ready.
“Without harm to their nutritional and taste properties, fresh foods can be stored in the freezer compartment of a refrigerator for up to six months,” says nutritionist Evgeniy Repko.
5.
What do you need
(for 2 servings)
- 500 g green apples (eg Granny Smith)
- 1 tsp. ground cinnamon
- Half a glass of sugar (however, you can do without it - it won’t be so sweet, but the dessert won’t turn into your stomach at night)
- 150 g of any cookies
- 1 lemon
What to do
1. Without peeling the apples, cut them into thick, finger-thick slices. Place in a deep bowl.
2. Mix apples with ground cinnamon and sugar. Squeeze lemon juice on them. Grate the lemon peel and add it there.
3. Place what you got in equal portions on two sheets of foil and sprinkle crumbled cookies on top. Pack it in an envelope.
4. Bake in the oven at 180°C for 20 minutes.
Tasty? And useful!
It is clear that a baked dish does not cause as much damage to your body as a fried dish. “And due to the fact that they are cooked in their own juice, products baked in foil retain the maximum level of nutrients,” adds nutritionist Evgeniy Repko. But look at your watch and thermometer when you cook. Research published in the International Journal of Electrochemical Science shows that if you bake a dish at temperatures above 180°C for 40 minutes or more, aluminum from the foil can leach into the food, which is not at all healthy. Don't cross these lines and you won't have to overcook metal.
Culinary foil is one of the magic lifesavers that allows you to prepare any dish at minimal cost. Baked pork, baked fish, vegetables, baked apples - preparing any type of dish becomes easier and, at the same time, more refined after baking in the oven or over coals.
But even with the apparent simplicity of cooking in foil, there are little tricks that are worth knowing.
- Choose foil that is as thick as possible so that it does not tear during cooking. If the foil is quite thin, then it should be folded in two or three layers, and only after that put food in it.
- Wrap meat and fish tightly; on the contrary, give vegetables more air. It is this method of laying that will allow the main dishes to bake, and the vegetables to be “steamed”, that is, to preserve the nutrients as much as possible.
- In order for the meat to be better baked and saturated with the aroma of spices and vegetables, make shallow cuts crosswise on its surface with a knife.
- To prevent the meat from drying out and burning, if possible, create a “pillow” of vegetables for it by placing chopped vegetables and onion rings on foil, and only place the meat on top. This way it will definitely remain juicy and at the same time be saturated with the smells of vegetables.
- At the end of cooking, carefully open the foil package and place the dish uncovered in the oven for another 3-10 minutes (depending on the type of dish). It will brown and take on a finished look.
By paying attention to dishes cooked in foil, you will make your diet more healthy and at the same time reduce the overall cooking time, freeing it up for other equally exciting activities.
Using foil, you can prepare delicious dishes without spending a lot of time and effort. Just lay out the ingredients, add spices and wrap it up. You can bake any food in foil: vegetables, any type of meat, fish. We offer several simple but delicious recipes.
First, let's take the chicken and cook it with apples. These two products go well together. Take a few apples and remove the core and seeds. Now you need to cut them into small slices. Place apples in a bowl. Then we peel the garlic and squeeze it through a press into the apples.
Cover the baking sheet with foil. We cut it to such a size that you can wrap the chicken without any problems. Take the chicken and wash it thoroughly. Then place it on a baking sheet. Now we need to stuff the chicken with apples and garlic. Add a lot of filling, compacting it lightly. Pour a little salt and any pepper into a separate bowl and mix all the ingredients. Rub this mixture over the top of the chicken carcass. If there are any apples left, place them on foil around the chicken.
Now close the foil as tightly as possible so that there are no holes left. This is the rule for any dish in foil. Place the baking sheet in the oven. Cook for about 1-1.5 hours at 200 degrees.
When the chicken with apples is ready, take it out and cut it into pieces or serve it whole. Place the apples on a plate around the chicken. During the cooking process, the chicken juice and apples form a delicious gravy that can be poured over the side dish.
Can be cooked in foil. The fish needs to be washed and dried. Then sprinkle it with seasonings and salt, and also sprinkle with olive oil. We set it aside. If you don’t have pollock fillet, then any fish is suitable for this dish in foil.
Next we will deal with vegetables. Take tomatoes and cut them into large pieces. We do the same with sweet peppers. To prepare this dish, you can take any vegetables in foil. They act as a side dish and, releasing their juices, form a gravy. Then we spread foil on a baking sheet and place the fillets on it. Take a lemon and squeeze the juice onto the fish. Place a few sprigs of thyme on top. The next layer is vegetables. Be sure to salt them and add pepper and spices if desired. You can lightly drizzle the vegetables with olive oil.
Now you need to close the foil very tightly. To prevent it from tearing, you can lay it out in two layers. We send the fish to cook in the oven at a temperature of about 200 degrees. Dishes in foil, consisting of fish and vegetables, are prepared very quickly. In this case, everything will be ready in 20 minutes. Rice goes great. Place the vegetables and fish on a plate and pour over the resulting juice.
Carp in foil is baked in the same way. This fish can be cooked whole. It must first be gutted and washed. If desired, fill it with any filling. You can use various vegetables or rice. Fish goes well with lemon. So don't forget to sprinkle it with lemon juice. Add salt and pepper to taste. Place the fish on a baking sheet with foil. Carefully, so as not to damage it, wrap it in foil and put the dish in the oven. Cook for about 20 minutes. Five minutes before complete readiness, you can slightly open the foil so that the fish browns.
It is necessary not only to cook it deliciously, but also to serve the cooked fish beautifully. Place it on a plate and garnish with lemon slices and herbs.
Dishes in foil turn out very juicy and aromatic. Any meat can be cooked this way. Rub it with spices and salt. Add a little oil and close the foil tightly. Bake in the oven until done. When preparing such dishes you need to use spices. Foil perfectly retains all the juices and aromas of the ingredients.