Prepare Exquisite Roasted Fish In Your Juices
Roasted fish in their juices is an excellent choice when you have guests at home or simply when you want to enjoy a light and healthy dinner with your family. Mainly because it is prepared in a short time and in a very easy way.
As it is a simple preparation, it is essential that the ingredients are of excellent quality and that cooking times are adequate. Below, we will see some recommendations for preparing a delicious fish roasted in their juices at home.
How to choose a good fish
For this preparation to be successful, the most important thing is that the fish is very fresh and of good quality. If you buy a whole fish, one way to check its freshness is to look at its eyes. If the color is light and bright and you can see the iris, it’s a sign that the fish is fresh.
When his eyes are dark or have black veins, it means he has been at the fish market or supermarket for a long time. The same happens when we see the small shiny skin or the scales that come out of the skin, as well as the gills of a greyish color.
When choosing fish, the important thing is to check if the meat is firm to the touch and if the smell resembles the smell of the sea. If the fish has skin, you can check that it is well attached to the meat; when the fish has been out of the water for a long time, the skin begins to flake off.
Types of Fish and Cooking Techniques
There are many types of fish on the market. To successfully prepare a roasted fish, it is necessary to know the characteristics of the species that have been chosen; it is important to conserve all nutrients.
The so-called white fish are those whose flesh is precisely that color; they are thin because their fat content is too low. And that is exactly why, when preparing them, it is necessary to be very careful not to leave them dry. Among the best known are hake, sole, grouper and fresh cod.
A good way to prepare fish is using papillote . This cooking method consists of wrapping the pieces in aluminum foil and cooking them in the oven at medium temperature. They’re also great with any type of sauce; an example of this is hake in green sauce, widely used in traditional Spanish cuisine.
There are also blue fish like salmon or tuna. They have a high fat content; with a simple touch of salt and herbs and the right cooking time, you can get a juicy baked fish.
Finally, there are semi-fatty fish that are very versatile and can be prepared almost any way. Among them are croaker, trout, anchovies and sea bass.
Easy recipe for roasted fish in their juices
This recipe can be prepared with any type of white or semi-fat fish. In this case, hake was chosen, but it can also be very tasty with croaker, grouper or any other fish.
Ingredients
- Lemon
- Tomato (40 g)
- Chopped onion (40 g).
- Hake fillets (200 g).
- Salt, pepper and oil (to taste).
- Coriander, but it can also be parsley or a dried herb such as thyme or rosemary (10 g).
Preparation
- Season the fillets with salt, pepper and lemon juice. Reserve.
- Chop the onion and cilantro.
- Cut tomatoes into very small cubes.
- Preheat oven to 180 ºC.
- Cut pieces of aluminum foil, figuring out that the fillets can be wrapped around them.
- With the help of a kitchen brush, put oil on each sheet. Place a layer of chopped onion, tomato and cilantro. Sprinkle the pepper.
- Place a fillet of hake on top and cover again with another layer of onion, cilantro and tomato. Season with salt and pepper and add a little oil.
- Close the papers into individual packages, folding the edges well so juices don’t escape (as if they were gift packages).
- Place the packages on a baking sheet and leave for approximately 10 to 15 minutes in the oven.
- At the end of this period, carefully open a package and check for doneness.
