Composition / ingredients
Step-by-step cooking
Step 1:
How to bake coho in the oven? Prepare the products according to the list. If your fish is frozen, defrost it in advance. You can take any red fish. Wash the potatoes and dry the tubers. Peel the onion from the husk. You can take any hard or semi-hard cheese. You can replace the mayonnaise with sour cream. In addition to ground pepper, you can use any spices for fish.
Step 2:
Clean the fish from the scales, rinse well, dry with a paper towel. Cut the catfish into portions - they should not be small so that the fish retains its juiciness.
Step 3:
Pepper the fish, add salt, let it lie down for a while. If you want, you can use lemon. But do not water the fish with juice, but insert thin slices of lemon into the incisions in the flesh of the fish. I didn't do it. Peel the potatoes. And cut it into thin slices. Cut the peeled onion into half rings.
Step 4:
Smear a thin layer of oil on the foil placed in the baking dish. Put a layer of potatoes and onions on the foil.
Step 5:
Place the pieces of fish on this vegetable pillow. Cover them with foil on top and put them in an oven heated to 180-200 degrees for about 20 minutes. Determine the exact time and temperature of baking according to your oven.
Step 6:
Remove the fish from the oven, remove the top of the foil.
Step 7:
Smear the fish with mayonnaise.
Step 8:
Place a slice of melted hard cheese on the fish (I have a Merchant's cheese) or a tablespoon of grated hard cheese of any kind. Place the dish in the oven while the cheese melts.
Step 9:
When the cheese melts, the dish can be served by laying out on plates along with potatoes. This is easy to do by picking up a portion from below with a wide spatula. Enjoy your meal!
Coho, baked in the oven according to the proposed recipe, is suitable for both a festive table and a regular lunch. Thin slices of potatoes and onion rings are used as a substrate for oily fish, and the juiciness of the fish is preserved due to a coat of melted cheese, so that the cheese does not turn into a crust under it, a layer of mayonnaise (or fatty sour cream) is applied to a piece of coho. It is better to serve the dish right away - it is at this moment that the fish is especially juicy, garnished with herbs and fresh vegetables. Enjoy your meal!
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Kizuch - 140 kcal/100g