Fish in French: delicious, healthy, fast. Recipe in several variations

Fish in French, regardless of the selected recipe, is prepared fairly quickly and with minimal hassle. The calorie content of a ready-made dish depends largely on the ingredients. For its basis, you can take fish fillets as dietary species (hake, cod, pollock), and more fatty (pike perch, salmon, trout or pink salmon). Usually they cook this dish in the oven under sauce from mayonnaise, sour cream or simply sprinkle with grated cheese.

Dietary recipe for every day

For 500 grams of hake fillets, a large red onion, a little mayonnaise with a low fat content, vegetable oil, salt and spices to taste, as well as Dutch cheese (about 150 g) and lemon will be needed.

First you need to defrost the fish, wash it and dry it. Then the fillets are salted and sprinkled with seasonings on both sides (you can confine yourself to ground pepper or use a ready-made mixture). On the baking tray pour a little oil, lay the hake, then the onion, cut into thin semi-rings, and mayonnaise. Send it to a hot oven for 15-20 minutes. Then the fish is sprinkled with grated cheese and baked for 5-7 minutes. Serve with lemon decorated with rice or boiled potatoes. Those who follow a strict diet, you can advise you to give up cheese and mayonnaise.

Zander

Fish in French in the oven is very delicious, if you use more expensive breeds. Undoubtedly, there will be a good salmon or trout, but the fillet of pike perch is not ashamed to put on the festive table. And if there are some fresh mushrooms in the refrigerator, you will get a generous hot snack.

Half a kilo of fish fillet should take a glass of low-fat sour cream, a large onion and a spoonful of flour. Still need 150 g of mushrooms (champignons or veshenok), salt, spices and vegetable oil. For decoration, lemon and parsley will be useful.

First you need to salt the fish and sprinkle it with spices. Then, while it is pickled, peel the onions, finely chop, add chopped mushrooms to it and stew the mixture in a pan or microwave. In the baking dish, oiled, spread the fish, onions with mushrooms on top, pour sour cream mixed with flour and send for 20 minutes in the oven. To cook this dish is best in serving tanks and in them to serve on the table, decorated with greens.

Salmon in lemon sauce

The most suitable for the festive table will be fish in French, the recipe of which is given below. For 3 servings you need to take 500 g of fillets without skin and fins, 50 g of butter and a spoonful of olive oil. From spices you need white ground pepper and salt. For the sauce - 2 lemon and 40 g of butter. Decorate the dish with herbs and boiled vegetables, which can be used as a side dish.

Fish in French in this version can be prepared in both portioned forms and on a common baking sheet. Fillet should be salted, sprinkled with pepper, roll in flour and fry in a mixture of cream and olive oil. Then the pieces are laid out in a roasting dish and sent to the oven for 10 minutes at 200 degrees. Served fish in French with sauce, which is prepared by mixing melted butter with juice of 1.5 lemon. The remaining half decorate the dish.

How to file?

Regardless of the way in which the fish will be cooked in French, it can be festively decorated. In this case, it can perfectly become an ornament of the banquet table. Traditionally, lemon, lettuce, dill and parsley are used for this purpose. Culinary with a rich imagination sometimes cut out a variety of figurines from boiled vegetables (potatoes, carrots, broccoli), which can also serve as a light side dish.

Another option is to lay out each piece of fish on boiled rice or combine on a plate with mashed potatoes. In general, the design in this case is no less important than the preparation itself.