Stuffed fish - how to cook whole and bake in the oven according to step-by-step recipes with photos

How to stuff

A hearty, inexpensive and appetizing dish is stuffed fish. If you use large breeds, it will also turn out beautiful. This shape can be considered ideal for a holiday table. It is difficult to choose the most delicious recipe, because each is good in its own way and can even be changed if you add or remove some ingredients. Fish can be either a cold appetizer or a full-fledged hot dish. In the latter case, rice, boiled potatoes, assorted vegetables and even baked apples are added to it.

How to remove skin

One of the difficult steps in preparing such a dish is removing the scales and skin from the fish. It’s better to do this in the sink, otherwise everything may fly around the kitchen. To remove the scales you will need a cutting board and a sharp knife. It is necessary to take the fish by the tail and scrape in the direction from it to the head. It turns out that you will use a knife against the scales. After cleaning it completely, you need to rinse the fish and dry it with paper towels. Next, you can begin removing the skin according to the following instructions:

Using a sharp knife, cut the fish along the gill bones so that the skin connecting the back to the head remains intact.
Next, remove the insides and spine without damaging the gall bladder, otherwise the product will become bitter.
From the side of the head, carefully pry the skin with a knife. Next, when cutting, remove it like a stocking, slowly turning it inside out.
When it comes to the fins, carefully trim them with scissors. At the end, cut off the tail along with the skin and remove the gills.

What to fill with

The question of what you can stuff fish with has many different options. Several classic fillings depending on the breed are presented in the following list:

Sterlet. Stewed rice with the addition of mushrooms or just onions is suitable for this fish.
Carp. This breed turns out very tasty with buckwheat or the same fried mushrooms.
Pike. The classic filling for it is a mixture of the fish pulp itself with carrots, onions, champignons and white bread soaked in milk.
Silver carp, trout or catfish. Boiled eggs or vegetables are suitable for these breeds.

How to decorate

It is important to know not only how to prepare such an unusual dish. Decorating stuffed fish is an equally significant stage. Just sprinkle with herbs, decorate with monograms using soy sauce or mayonnaise, cover with fruit - any of these methods will do. You can also use olives, lemon slices or pickles as decoration elements. It’s easy to cut out basic carving shapes from vegetables or simply cover the fish with them.

How to cook

What kind of fish should you choose for stuffing? You don't have to go shopping to find some rare variety. Carp, carp, pike or pike perch are suitable. You can stuff either whole fish or cut into pieces. It all depends on your preferences. In general, the technology for preparing stuffed fish includes several main stages:

First, the fish must be cleaned of scales, the head must be cut off and, grasping the edges of the skin, remove it, stretching it along the entire length to the tail.
Then wash and wipe the inside with a towel.
Next you need to stuff the workpiece. To do this, use the pulp of the same fish or other ingredients according to the recipe.
All that remains is to bread it in flour, if necessary, put everything on a baking sheet, put the head back, decorate and send it to bake in the oven. Although a slow cooker is often used for cooking.

In the oven

The baking method makes any dish healthier. In addition, the products remain juicy and retain the vitamins they contain. Stuffed fish baked in the oven is no exception. It takes about 50 minutes to prepare, but requires pre-processing. In addition to preparation, it is recommended to marinate the product in lemon juice and salt and leave for 1-2 hours. This way the fish will be as tasty and juicy as possible. The baking temperature should be within 180-200 degrees.

In a slow cooker

To prepare such a dish, you can use a slow cooker. It turns out just as juicy as in the oven. The fish cleaning stage remains unchanged. Vegetables for the filling are fried in the “Baking” mode. Fish pulp, eggs, soaked bread and spices are also added there. All that remains is to stuff the carcass with the resulting filling and place it on the bottom of the bowl. It’s better to top it with onion rings, carrots and beets. Stuffed fish in a multicooker is prepared in modes such as “Stewing,” “Baking,” or “Baking.” The timer must be turned on for 2 hours.

Gefilte fish

Cooking time: 1 hour 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Jewish.
Difficulty: difficult.

Fish fish in Jewish style is a legendary dish, and a signature dish among the residents of Israel. Each housewife prepares it in her own way, so there are a huge variety of recipes. Previously, this dish was made by unmarried girls to demonstrate their abilities. Traditionally, large carp are used for gefilte fish. It is often replaced with salmon, and whitefish, pike or mullet are used much less frequently.

Ingredients:

pike – 1 pc. weighing about 1 kg;
milk – 200 ml;
carrots – 50 g;
onions – 2 pcs.;
egg;
beets – 50 g;
brewed black tea or broth – 1.5-2 tbsp;
white bread – 50 g;
salt, spices - to taste.

Cooking method:

Clean the pike from scales and fins, remove the skin and cut the carcass into pieces.
Remove the entrails and pulp from each. Process the latter using a meat grinder into minced meat along with bread and onions soaked in milk.
Next, beat in the egg, add salt and spices to taste.
Divide the filling among the slices, lining the edges.
Take a saucepan and place grated carrots and beets on the bottom in layers.
Place the fish on top and pour tea over it.
Bring to a boil over heat, then simmer for about 1 hour.

In foil

Cooking time: 1 hour 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 126 kcal.
Purpose: for lunch / dinner.
Cuisine: European.
Difficulty: medium.

To make the fish more tender and retain all the juice, it is recommended to bake it in the oven in foil. It could be amber trout, pink salmon or carp. The latter turns out to be especially tasty. In addition, carp is very healthy, because it contains a lot of iodine and phosphorus. This fish is simply necessary for a healthy diet. The carcass can be filled with a variety of fillings, be it fried cabbage with onions, omelette with tomatoes, or even curd mass. In any form, stuffed fish baked in foil has an excellent taste.

Ingredients:

olive oil – 20 g;
mayonnaise – 30 g;
mirror carp – 1 pc.;
onions – 3 pcs.;
pepper, salt - to taste;
sour cream – 30 g;
lemon;
greens – 1 bunch;
cabbage – 200 g.

Cooking method:

Wash the carp, scrape off its scales, remove the gills, remove the fins, and make several deep transverse cuts along the entire length.
Place a slice of lemon in each, sprinkle the juice on top, sprinkle with salt and pepper.
Wash the cabbage, dry and chop it, fry it in oil for a couple of minutes.
Peel and chop the onion, finely chop the greens, mix with grated lemon zest.
Spread foil on a baking sheet and oil it. Place the onion on it first, and then the carp stuffed with cabbage.
Coat the fish with sour cream and mayonnaise, sprinkle with salt, spices, a mixture of herbs and zest, and place in the oven for 1 hour. Temperature – 180 degrees.

Find out more recipes and learn how to bake whole carp in the oven.

In the oven

Cooking time: 1 hour 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 142 kcal.
Purpose: for lunch / dinner.
Cuisine: European.
Difficulty: medium.

This fish stuffed with vegetables is only one of the possible options for such a dish. Any filling will do. How to cook it? The main thing is that it is vegetables. Instead of zucchini and carrots, as in the recipe, you can use eggplant. Although some people like cabbage or bell peppers. It will be no less tasty with them. As for the breed of fish, the recipe calls for pelengas from the mullet family.

Ingredients:

dry white wine – 1 tbsp.;
zucchini – 2 pcs.;
onions – 2 pcs.;
spices - to taste;
bearing;
carrots – 2 pcs.

Cooking method:

Mushroom stuffing recipe

Fish stuffed with mushrooms turns out not only aromatic, but also very satisfying. A good option for a holiday.

Ingredients:

fish carcass – 1 pc.;
champignons – 260 g;
dill – 2 branches;
milk;
lemon – 1 pc.;
butter – 1 tbsp. spoon;
egg – 1 pc.;
parsley – 7 branches;
loaf – 120 g;
onion – 1 pc.;
olive oil – 3 tbsp. spoons;
dry white wine – 1 tbsp. spoon;
salt.

Preparation:

Pour milk over the loaf, chop the greens and onions.
Grind the champignons.
Heat oil in a frying pan, add mushrooms and onions, fry, sprinkle with pepper and add salt. Pour in wine; the liquid should evaporate.
Squeeze the loaf, mix with roasted herbs, pour in the egg, stir.
Gut the carcass, cut off the gills, rinse.
Stuff the fish with the resulting mixture.
Grease a baking sheet with oil and place the fish.
Cut the lemon into slices, distribute around the carcass, cover with foil.
Bake at 180 degrees.

Filled with rice

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 142 kcal.
Purpose: for lunch / dinner.
Cuisine: European.
Difficulty: medium.

Another version of delicious cooked fish is prepared with cereal. Of all, rice is the one that is most often used. This filling is made more satisfying by adding mushrooms. Due to them, the dish also has a richer aroma. Sour cream is an addition to rice and mushrooms. The carcass is coated with it - this way, when baked, it becomes soft and tender. Overall, fish stuffed with rice is very nutritious and satisfying.

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Ingredients:

onions – 2 pcs.;
lemon - to taste;
vegetable oil – 4 tbsp;
rice – 0.5 tbsp;
pepper, salt, spices - to taste;
carp;
sour cream – 3 tbsp;
mushrooms – 200 g.

Cooking method:

Rinse the rice cereal under running water and boil until half cooked.
Fry the mushrooms in oil until golden brown along with the onion. Next, combine them with rice.
Clean the carp, cut lengthwise, remove the entrails and rinse thoroughly.
Next, fill the carcass with a mixture of rice and mushrooms, and pinch the edges with a toothpick.
Coat the carp with sour cream on top, wrap it in foil and place on a baking sheet.
Place in the oven for about an hour at 180 degrees, turning over after 30 minutes on the other side.

Cooking stuffed fish

In order to carefully remove the skin from the fish with a “stocking”, without damaging it, I need to place the fish on its back. Using a sharp knife, I make a cut around the head to the ridge. Then, putting the knife aside, the fish must be placed so that its head goes beyond the edge of the table, and the main part of the carcass remains lying on the table with its back down.

With a sharp movement you need to put pressure on the head and break the spine. This way, the fish’s head will remain on the skin, and it will not interfere with removing the “stocking.” First of all, it is necessary to remove the entrails from the fish, then the meat and the backbone. You can do this simply with your hands, and help with a knife only where the fins will be. Don’t forget to remove the gills and wash the “stocking” under running water. We separate all the pulp from the ridge.

Of course, to fill the entire skin, the fillet of one fish will not be enough for me; I need to add a little meat from another fish. A little bream fillet would be great.

I twist the bream meat together with onions.

To make the fish truly festive, I add overcooked mushrooms to the minced meat. To do this, finely chop the onion and mushrooms and fry them in vegetable oil. At this time, add salt and pepper to taste.

I fill the cookies with milk at room temperature and leave for a few minutes.

I prepare spices for fish, which are mainly black pepper and salt. Nothing more is actually needed!

I add everything to the twisted minced meat, mix well and fill the fish carcass with this minced meat. I make sure to fill my head with minced meat too. I use toothpicks to secure the cut area, forming a fish.

I cover the baking sheet with foil and generously grease it with vegetable oil.

I place the fish on its belly and also generously lubricate it with oil.

I prepared a lot of minced meat, but not all of it fit into my fish. But it's not scary! From the rest I form little balls.

Since the fish is small, we put it in the oven for 45-55 minutes, at t-180°C.

I take the finished fish out of the oven and let the dish cool.

Cooled fish is very easy to work with when decorating. The fish holds its shape perfectly and does not fall apart. It is better to use vegetables and herbs for decoration. If possible, avoid mayonnaise. This will make the dish look much brighter.

You probably noticed that I mentioned mushrooms in the ingredients of the dish! I will use them when decorating the dish, and, of course, add them to the minced meat! I'll pre-fry the mushrooms. I will use large hats when decorating, and I will mince the little things! When decorating, I complement the dish with olives and herbs. A few red slices of red bell pepper and...Voilà! The dish is ready to be served!

Agree, it looks very appetizing and tasty! And I can vouch for the taste! The taste is mmm-extraordinary! Please come to the table, friends! Bon appetit!

And I was working on the festive fish with you, Alexander Sachkov!

In Odessa

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content of the dish: 139 kcal.
Purpose: for lunch / dinner.
Cuisine: Ukrainian.
Difficulty: medium.

Another version of the festive dish is fish stuffed in Odessa style. A mandatory ingredient in this recipe is beets. To cook, you need to build a special structure from a pan and a grate that will fit in it. The latter is often replaced simply with gauze. It is placed on vegetables at the bottom of the pan or a cooked fish is wrapped in it.

Ingredients:

sour cream - to taste;
onion peel - to taste;
onions – 3 pcs.;
milk – 100 ml;
bun – 1 pc.;
“Chess” cookies – 7 pcs.;
spices - to taste;
egg – 5 pcs.;
silver carp – 1 piece;
carrots – 1 pc.

Cooking method:

Wash the silver carp, clean it, cut off its tail and head.
Next, remove the skin and separate the meat from the bones. Pass it through a meat grinder.
Sauté onion half rings in oil and add them to the minced meat.
Next, soak the bun with cookies in milk. Also send them to the minced meat along with the eggs.
Add salt, add spices, beat the mixture with your hands dipped in sour cream, make it dense and stuff the carcass with it.
Wrap the workpiece in gauze and place it on a mixture of vegetables and onion skins in a pan.
Fill with water to the level of the food, simmer for about 1.5 hours.

Ingredients:

2 tablespoons butter
1 - 2 carrots, finely chopped
Bunch of celery, finely chopped
1 onion, finely chopped
1 leek, finely chopped
1 fish (about 1.5 kg), cleaned
1/2 glass white wine
Salt and freshly ground black pepper
20 small cooked shrimp (about 200g), peeled and chopped
Handful of fresh thyme leaves, chopped
2 tablespoons vegetable oil

With mushrooms

Cooking time: 1 hour 30 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 119 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

One of the delicious filling options for stuffing is a mixture of mushrooms with carrots and onions. They are pre-fried in a frying pan until nicely golden and soft. Then all that remains is to fill the carcass with mushroom mass and bake it. To make the fish soft, you should grease it with sour cream. And for juiciness, you can add lemon slices. You can learn more about the recipe for stuffed fish with mushrooms in the instructions below.

Ingredients:

champignons – 500 g;
sour cream - to taste;
onions – 2 pcs.;
lemon – 2 pcs.;
spices, salt - 2 pinches each;
carrots – 1 pc.;
carp – 1 pc.

Cooking method:

Clean the carp from scales and entrails, wash and rub with lemon juice, salt, spices, let sit for 10 minutes.
At this time, peel the vegetables and fry them together with the mushrooms until half cooked.
Spread the inside of the carp with sour cream and add the filling.
Sew up the abdomen with a needle and thread or hook it with toothpicks.
Spread sour cream on top too, make a couple of cuts and insert lemon slices.
Bake at 180 degrees. In 1 hour, remove the fish twice and brush with sour cream.

Preparing vegetables and fish

Stuffed red fish is cooked in the oven for about 50 minutes. But before you put it there, you should treat it well. To do this, the product must be washed in warm water and then cleaned of scales and entrails. It is also recommended to cut off the fins located on the peritoneum. As for the head, you can leave it or you can remove it.

Fish stuffed with vegetables turns out satisfying and nutritious. For the filling of the red product, we decided to use onions and carrots. They should be peeled and then chopped into half rings and half circles. You also need to chop fresh herbs.

Stuffed with cheese

Cooking time: 1 hour.
Number of servings: 3 persons.
Calorie content of the dish: 157 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

Appetizing creamy filling with delicate white fish flesh - what could be tastier. This recipe uses cheese for stuffing. Combined with heavy cream, they create amazing flavor. They are complemented by champignons, due to which the dish becomes more aromatic. Fish stuffed with cheese is no more difficult to prepare than in other recipes. Almost all the steps remain the same except for creating the filling.

Ingredients:

salt - to taste;
olive oil – 2 tbsp;
bunch of dill – 1 pc.;
heavy cream – 70 ml;
white fish carcass – 500 g;
hot pepper – 1 pc.;
champignons – 100 g;
processed cheese – 100 g;
lemon – 0.5 pcs.

Cooking method:

Sprinkle the cleaned fish with lemon juice and let it sit for a while to marinate.
Fry finely chopped champignons in oil.
Mix cream with cheese, beat until smooth. Add chopped dill, pepper and mushrooms here.
Fill the carcass with the resulting filling, place it in an oven preheated to 200 degrees, and leave there for half an hour.
Next, remove, brush with olive oil, and cook for another 6-7 minutes.

Entirely

Cooking time: 1 hour 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 168 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

A magnificent decoration for any holiday table is stuffed fish, whole baked in the oven. All guests will savor such an unusual dish, and they will definitely be impressed by its beautiful appearance. Simple products are used for the filling - carrots, onions and eggs, but this does not make the taste of the fish any less original.

Ingredients:

egg – 2 pcs.;
carrots – 1 pc.;
greens - to taste;
carp – 1 piece;
lemon – 1 pc.;
onion – 1 pc.;
spices, salt - to taste.

Cooking method:

Clean the fish properly, remove the skin and cut off the head.
Pass the sirloin through a meat grinder, mix with onions, eggs, carrots and spices.
Stuff the carcass with the resulting filling and place it entirely on a baking sheet.
Cover the fish with carrot slices, herbs, and sprinkle with lemon juice.
Cook in the oven for 40 minutes at 180 degrees.

Fish stuffed with vegetables, baked in the oven

The fish turns out juicy, aromatic and spicy. And the bonus is that there is no need to prepare a side dish separately, because its role is played by steamed vegetables.

Required Products:

Silver carp – 3 kg;
tomato – 3 pcs.;
carrot – 1 pc.;
onion – 1 pc.;
bell pepper – 1 pc.;
lemon – 1 pc.;
vegetable oil – 3 tbsp. l.;
parsley - 1 bunch.
spices to your taste.

Preparation:

Rinse the vegetables. Remove the skins from the onions and cut into small cubes. Grate the carrots on a medium-mesh grater. Pour a small amount of vegetable oil into a frying pan and first fry the onion, and after it is lightly browned, add the carrots.

Pour boiling water over the tomatoes, peel them and cut them into half rings or quarter rings. Cut the pepper so that the pieces are the same size as the tomatoes.

Gut the fish and wash it. Make vertical cuts across the entire area of the carcass, starting from the ridge and ending near the abdomen, at intervals of 2.5-3 cm. Rub with spices, including from the inside, and pour in lemon juice.

Interesting to know! Silver carp meat contains a large amount of amino acids and protein, which is even more valuable for the body than milk protein.

Place tomatoes and peppers inside the fish, and place fried carrots and onions on top of them. Rinse the greens and chop not too finely. Place on top of the roast.

Next you need to prepare a thread with a needle and sew up the abdomen. Cut the lemon into thin slices and insert them into the slits. For each cut, one slice of lemon.

Preheat the oven to 200 degrees. Place the fish in a baking sleeve and tie the edge well. Place in preheated oven and cook for 1 hour.

After an hour, remove the fish from the oven and carefully cut the sleeve. Take out the fish and cut it along the cuts where the lemon is inserted. Before serving, garnish with fresh lemon slices.

Red fish in the oven

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 132 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

Stuffed red fish is a truly festive dish, as it is considered a delicacy. Large-sized salmon is often used in such recipes. Delicious fish needs to be served beautifully. It is important to carefully transfer it from the baking sheet to a flat plate to maintain its integrity. Fresh parsley, mayonnaise mesh, and an assortment of colorful vegetables will help decorate the dish.

Ingredients:

greens – 2-3 tbsp;
heavy cream – 0.5 tbsp;
red fish – 3 kg;
onions – 2 pcs.;
spices - to taste;
butter – 150 g;
egg – 2 pcs.;
walnuts – 1 tbsp.

Cooking method:

Peel the fish, rinse, and fillet it.
Grind the pulp into minced meat, adding eggs, onions, nuts, whipped cream and butter.
Fill the carcass with stuffing and sew up the belly with thread.
Place the workpiece on a baking sheet with foil, bake at 180 degrees for 40 minutes.

Find out how to cook red fish in the oven using other recipes.

Red fish preparation option

Try to prepare a luxurious holiday appetizer, but choose a large carcass.

Ingredients:

large red fish;
fish seasoning;
lard – 160 g;
pepper;
champignons – 210 g;
salt;
carrots – 2 pcs.;
greens – 45 g;
onions – 2 pcs.

Preparation:

Boil the champignons, chop the onion.
Clean the fish, cut off the head, remove the skin so that there is no damage. Separate meat from bones.
Grind the fillet together with champignons and carrots in a meat grinder.
Grind the lard and onion in the same way, mix, add salt, and season.
Add the chopped greens to the minced meat and stir.
Place the filling into the fish, stitch it with threads, and place on a baking sheet coated with oil.
Bake for an hour, set the oven mode to 180°C.

Stuffed with cabbage

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 132 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

Fish stuffed with cabbage is very tasty, healthy and low in calories. Therefore, even on a holiday, you can not be afraid to feast on such a dish, because you definitely won’t be able to gain weight from it. The cabbage is taken as sauerkraut, which is why the fish has a slightly sour, spicy taste. Besides it and the carp, you only need spices, but even such a simple set of products will make a wonderful dish.

Ingredients:

spices - to taste;
sauerkraut – 600 g;
pepper - to taste;
mayonnaise - to taste;
carp – 2 pcs.

Cooking method:

Rub the gutted fish with pepper and salt. Leave for 10 minutes.
Chop the cabbage, fill the carcass with it, and sew it up with culinary thread.
Place the workpiece on a baking sheet with foil, grease with mayonnaise.
Place in the oven for half an hour, bake at 200 degrees, and then the same amount, but at 180 degrees.