Navaga baked in the oven

Step-by-step cooking

1. Step 1:

   

   How to bake navaga in the oven? Prepare the products. In stores, navaga is sold both in its original form and gutted without a head. If your fish is already processed, cut off the fins and wash it thoroughly under a stream of cold water. Rosemary, thyme, fennel or basil can be added to the navage to taste.

2. Step 2:

   

   If you have purchased a whole fish, it will take a little more time to process it. To begin with, cut off all the fins with scissors, clean the skin and open the abdomen. Carefully remove the insides, make sure that the gallbladder does not burst, and the bile does not get on the fish meat. This will make the fish bitter. For the same reason, remove the black film from the inner surface of the abdomen. Cut off the head and rinse the carcasses thoroughly.

3. Step 3:

   

   Dry the fish carcasses thoroughly with a paper towel to remove excess moisture. Otherwise, you risk getting not baked, but boiled fish out of the oven. Put the processed fish in a baking dish, pour in odorless vegetable oil, season with salt and pepper. Mix the fish well so that it is evenly covered with salt, pepper and oil. Take a ceramic or glass mold with a thick bottom and freely arrange the fish in it.

5. Step 4:

   

   Cover the top of the mold with foil. This will allow the fish to remain juicy and not dry out. Preheat the oven to 180 degrees and put the mold in it. Bake the fish for 20 minutes. Remove the mold from the oven, remove the foil and bake for another 5 minutes. With this preparation, the navaga will remain juicy inside, and a light crust will turn out on top.

6. Step 5:

   

   Remove the baked navaga from the oven and serve immediately. Since navaga is a low-calorie fish, it can be served with any side dish at your discretion. In our family, they prefer to eat any fish simply with fresh vegetables and herbs. Enjoy your meal.