Catfish baked in the oven

Extremely tasty, very simple and easy, for the whole family! Coho fish baked in the oven is cooked easier than ever. Thanks to the vegetable pillow, it turns out juicy, saturated, and immediately with a side dish, too. In this way, you can cook any red fish.
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 58 % 18 g
Fats 26 % 8 g
Carbohydrates 16 % 5 g
152 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min
  1. Step 1:

    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.

  2. Step 2:

    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.

  3. Step 3:

    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.

  4. Step 4:

    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.

  5. Step 5:

    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.

  6. Step 6:

    Step 6.

    Remove the fish from the oven, remove the top of the foil.

  7. Step 7:

    Step 7.

    Smear the fish with mayonnaise.

  8. Step 8:

    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.

  9. Step 9:

    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

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