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Video: Baked Fish In The Sleeve - Tuna In The Oven. Step-by-step Recipe With Photo
Baked fish in a sleeve is a recipe for those who prepare healthy and healthy food for the festive table. Oven-baked tuna, sleeve baked with carrots, onions, and celery, garnished with brown rice is a healthy hot dish that won't leave marks on your sides.
It takes very little time to prepare this dietary dish. I advise you to prepare everything in advance, serve, and reheat in the microwave before serving.
The roasting sleeve is a great invention. I put it above the foil and parchment, since oil is not needed at all, and everything that is baked can be seen at a glance, and the dishes do not have to be washed after cooking.
- Cooking time: 35 minutes
- Servings: 3
Ingredients for baked fish in a sleeve
- 450 g fresh frozen tuna;
- 100 g carrots;
- 100 g celery;
- 100 g of onions;
- 5 g ground paprika;
- 5 g of fenugreek seeds;
- 150 g brown rice;
- 20 g butter;
- 15 ml of soy sauce.
Method for cooking baked fish in a sleeve
Defrost tuna steaks on the lower shelf of the refrigerator compartment. If you are cooking with whole fish, cut off pieces about 2 centimeters wide from the carcass.
Add carrots cut into small bars and also chopped celery stalks to the fish. The fish will cook quickly, so the vegetables cannot be cut into large pieces, they will remain raw.
Season tuna and vegetables - sprinkle with fine table salt, add fenugreek seeds and ground paprika. You don't need to rub spices into the fish, just sprinkle on top.
Take the baking sleeve, open it, put the pieces of tuna with vegetables inside, add the chopped coarse onions. Tear off a thin strip from the edge of the sleeve, tie one edge tightly first, then cut off the desired sleeve length and tie the second edge.
When properly wrapped in a sleeve, it looks like a large lollipop in a transparent package.
Take a baking sheet or a clean skillet. It is better to use cast-iron utensils or any heat-resistant dishes with thick walls (except for glass) for these purposes.
We heat the oven to 185 degrees Celsius, put the fish on the middle shelf. We cook for about 15 minutes. Then we take it out of the oven, leave it in the sleeve for another 10 minutes without opening.
We cut the sleeve, the tuna is ready - a tender, fragrant fish and a vegetable side dish to boot.
Now we cook brown rice. Pour 2 g of table salt into a small thick-walled saucepan, put butter, then carefully washed brown rice. Pour 250 ml of cold water and soy sauce, send the saucepan over the fire. After boiling, we reduce the gas to a minimum, close the saucepan tightly. Cook for 20 minutes, wrap the finished rice with a towel, leave to steam for half an hour.
We put a culinary ring on a festive plate, put a portion of brown rice tightly.
Put the tuna cooked in a sleeve on the rice, add a little baked carrots, celery and baked onion slices. Decorate the dish with herbs, pour over soy sauce and serve. The baked fish in a sleeve with brown rice is ready. Bon Appetit!