Recipes for cooking asp dishes

Asp in foil

A large relative of the carp, the asp, can reach quite a size, which means it will be a desirable candidate for food, because there is a lot of juicy and tasty meat on its bones. And if you consider that asp is found in the waters of most lowland rivers in Russia, recipes from this fish will be a good help for many fishermen. Do you know the easiest way to prepare your own catch? Bake the asp in foil in the oven! And you can do this in many different ways. We chose two that are not the most common, but very easy to prepare.

Asp dishes

When there is freshly caught fish on the table, you begin to think about what to cook from the asp to surprise your household. Depending on the availability of additional products, you can make a savory dish or a quick one.

The easiest way to prepare it is by frying. Cleaned carcasses should be cut into portioned pieces, rub them with salt and seasonings to taste. Since the asp has many small bones, you can make cross cuts on the back along the entire length. Then the pieces should be dipped in flour on all sides and placed in a frying pan with heated oil. The fish is fried on both sides until it has a nice golden brown crust. Place the chopped onion in the frying pan, close the lid and simmer the dish until fully cooked over low heat.

How to cook asp fish in foil so that it remains juicy and tasty. You can use the simplest recipe without additional ingredients, or you can experiment. On the cleaned fish, cuts should be made along the back to reduce the number of bones. Rub each carcass with salt, pepper, seasonings and mayonnaise, and then pour over lemon juice, and pieces of it are placed inside. Each fish should be wrapped in foil and placed on a baking sheet. The dish is baked for forty minutes at a temperature of two hundred degrees. You can serve fish with fresh vegetables, rice or potatoes.

Housewives need to know how to cook asp fish in wine in order to be fully prepared for a romantic dinner. For the dish you will need chopped onion and celery root, which are laid out in layers in a saucepan. Place portioned pieces of fish on the vegetables and pour white wine and broth over everything. The dish is cooked over low heat. The resulting broth is filtered, bechamel sauce, butter and lemon juice are added to it. The fish is served with a side dish and poured with sauce. Delicious aromatic asp, the recipes for which are easy to learn, can be served at the festive table.

Baked asp with dill-lemon oil

Those who often prepare fish dishes know that the inhabitants of rivers and reservoirs are best combined in a frying pan and pan with two products: lemon and fresh dill. We will use them to prepare our asp in foil. And we also need:

• asp - a carcass weighing about 1.5-2 kilograms,
• salt, ground black pepper - 1 teaspoon each,
• lemon - 1 piece,
• dill - 1 bunch,
• butter - 100 grams,
• garlic - 2 cloves,
• rice - 3 tablespoons.

• Number of servings: 4;
• Cooking time: 1 hour.

Asp, like carp, is easy to clean. It needs to be quickly skinned, the gills cut out and the eyes removed. We cut out the fins at the same time and, of course, carefully remove all the insides. We try to remove the slightest films from the stomach of the fish and thoroughly rinse the asp under cold water. We make deep cuts on the sides of the asp so that the fish is salted as quickly as possible, and when baking, the small bones in it soften. Then mix salt and pepper in a bowl and rub the fish carcass with this mixture on all sides. We set aside the container with the asp and start preparing the oil for stuffing it. Finely chop the dill, grate the lemon zest and peel the garlic cloves. We pass them through a press, add a little salt to the garlic, zest and herbs. Melt the butter. We pour it in there too. Now the prepared spicy oil can be poured into molds or wait until it thickens and form it into a sausage on cling film. This oil is stored in the freezer, but as soon as it cools slightly, we can put it in the belly of our asp. However, we leave a little for coating on top. Now soak the rice in half a glass of water. Add to it the juice of the lemon from which we previously removed the zest and add salt. After 15 minutes, the rice will swell, and we transfer it to the oil, into the asp’s belly. Place a little of our dill-lemon oil on a sheet of food foil and spread it over the surface. Then we place the asp carcass on top of the oil, grease it with oil on top and wrap the foil in an envelope. We send the fish to bake in an oven heated to 180 degrees. The asp baked in foil with rice doesn’t take long to prepare—literally 20 minutes, just enough time to upload fresh photos of your catch to the photo section of the “All About Fishing!” website. Then you should let the fish cool a little, and you can serve it with white wine: a delicious dinner will pleasantly surprise you.

Balyk from asp

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Asp is an unusual fish. She prefers to live in lowland rivers, but absolutely cannot stand standing water. It has no teeth, but at the same time it feeds, like a real predator, on insects, fry, and plankton. The asp is also a master at hunting: the fish stuns its prey with a blow of its tail and then eats it. This is exactly the kind of cunning prey we will be preparing today.

Cutting asp into balyk

The recipe for balyk from asp requires thoughtfully choosing the fish for it and no less thoughtfully approaching the issue of cutting it. Firstly, not every asp is suitable for preparing tender, aromatic balyk: if caught in winter or spring, the asp will be completely dietary. This fish gains its main fat in the summer, and the best asp for balyk is caught in late summer and autumn. Secondly, the weight of the fish plays an important role. An asp can, of course, grow up to 12 kilograms, but catching such a giant is not an easy task. Most often, the weight of this fish is from 1.5 to 2 kilograms. It is this kind of asp that is best salted, and it makes an excellent balyk.

So, we take a carcass weighing about 2 kilograms. Before making balyk from asp, the fish must be properly cut - in cooking, this technique is called layering, that is, all the meat must be removed in one layer. To do this, use a sharp wide knife to make a long cut along the entire back of the fish along the ridge from head to tail. Separate the ridge from the ribs on one side and lay out the fish like a book

Carefully remove the entrails, ribs, and gills. After this, rinse the resulting layer thoroughly with cold water.

Preparing the fish

The recipe for asp balyk requires a minimum of ingredients: by and large, you only need fish and salt. By the way, it is better to take large, non-iodized ones. Fans of spices can also add seasonings to their taste - dried fennel, dill, oregano. The finished plated carcass needs to be salted. Salting of asp can be done either in a dry way - simply rub it thoroughly with salt inside and out, or in a salamur brine. For this, boil water and salt in a container. The calculation of salt is determined simply: raw potatoes should not sink in the prepared brine. Spices are added either with salt or boiled in brine.

The asp is salted for about 8-12 hours. In the case of dry salting, you can leave it under pressure. But after this, our fish needs to be washed and soaked from excess salt, and the larger the fish, the shorter the soaking time: from one and a half hours for a large asp under 3 kilograms to 3 hours for kilogram specimens.

Drying and storing asp balyk

After soaking, the balyk needs to be dried. The easiest way to do this is on a balcony or other ventilated room. And to prevent flies, midges and dust from landing on the fish, it must be wrapped in gauze or natural fabric. A regular fan will also help speed up the drying process - just point it at the fish. After a couple of hours, the fish will dry out, and it can be given an aroma and piquant taste. To do this, we put a couple of sprigs of dill and a couple of cloves of garlic in the asp’s belly, and wrap it in cloth again. We put the package with the balyk in the refrigerator for the day, and in the evening we hang the fish in the fresh air again.

While the asp is drying up, you can safely engage in your fishing self-education: read about methods of catching asp and other freshwater fish on the “Fishing Everyone” website! And after a day, the asp should be left in the sun for an hour to melt the fat, and then put back in the refrigerator. This procedure can be repeated more than once, because aging is not a hindrance for such balyk. But more often than not, asp balyk simply doesn’t last long enough to cook, because it is equally good as an appetizer for beer, as a festive dish, and as part of a hearty fisherman’s dinner! Now that you know how to make a balyk from asp, you can at the same time read interesting articles about:

– through them we publish a lot of interesting information, photos and videos.

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits – we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

Asp pieces in foil

It is not necessary to bake the whole fish. Moreover, it can be prepared much tastier in portions, and our recipe for asp in foil in the oven with aromatic breading is an example of this! The following ingredients will be needed:

• freshly caught asp - 1 piece (weighing about 2 kilograms),
• salt and spices for fish - to taste, but it’s better not to regret it,
• frying oil,
• ground wheat crackers - 1 cup,
• cream or thick sour cream - 1 tablespoon,
• eggs - 2 pieces,
• pickled cheese (brynza, suluguni, Adyghe, feta) - 100 grams.

• Number of servings: 2;
• Cooking time: 1 hour.

First, we cut up the asp. After traditional manipulations with cleaning and gutting, we remove the head, tail, and fins. Carefully layer the fish fillet and rinse it under cold water. Now, if possible, remove large bones. Cut the asp fillet into portions, sprinkle them with salt and spices.

Now turn on the oven to heat up, and put the frying pan with oil on the stove. In a container, beat one egg with salt with a fork. Separately, pour half of the crackers on a saucer and mix them with fish spices. Dip the pieces of asp in the egg, roll in breadcrumbs and fry on both sides until lightly browned. We immediately place the finished pieces of fish in a fireproof dish, covered with foil, cut into pieces twice as large as the finished pieces of asp. In a separate bowl, beat the second egg with sour cream, grated cheese and the remaining breadcrumbs. There is no need to add salt to this sauce - the cheese itself is salty enough. Now generously coat each piece of fried asp with the resulting sauce. From the edges of the foil we form sides around each piece of fish and send our form to bake for 20 minutes at a temperature of 190 degrees.

Asp baked in foil will be a wonderful dish in your collection of family recipes. You should also use this fish to make the most tender balyk or try a couple of our other oven-baked asp recipes.

Asp baked in pieces in the oven

Compound:

• asp – 0.6-0.7 kg;
• wheat flour – 130 g;
• refined vegetable oil – 80-100 ml;
• chicken egg – 4 pcs.;
• sour cream – 150 ml;
• onions – 0.3 kg;
• salt, ground black pepper - to taste.

Cooking method:

• Clean and gut the asp. Rinse and blot the carcass with napkins. After removing the heads and tails, fillet the fish.
• Pour boiling water over the fillet layers and remove the bones with tweezers. Blot the fillet again with a napkin, cut into pieces about 2-3 cm thick.
• Sift the flour, mix with salt and pepper, roll the asp pieces in the resulting mixture.
• Heat the oil in a frying pan, fry the pieces of fish in it, place them in a baking dish.
• Break the eggs into a bowl, add salt, pepper and sour cream. Shake with a whisk, turning the egg-sour cream mixture into a homogeneous mixture.
• Peel the onion, chop finely, add to the resulting sauce, stir.
• Pour the sauce over the asp, place the pan with it in an oven preheated to 200 degrees for 20 minutes.

Are there many bones in asp and how to cook it deliciously

If you want to try a new dish, be sure to cook a delicious fish - asp. There are many cooking recipes; if you wish, you can even make a delicious balyk from asp or simply bake it in the oven with a vegetable side dish. Whether this fish is bony or not, where to buy it, as well as what features need to be taken into account when cooking, recommendations from experienced housewives and cooks will tell you.

Brief description and cooking features

Asp is found in rivers flowing into the Caspian and Black Seas. Its meat is white, and the carcass itself is covered with a thin layer of silvery scales; on the back the color changes to gray. The maximum weight of an adult specimen can reach 10 kg, but usually individuals weighing up to 2-3 kg are put up for sale. The length does not exceed 80 cm. The fish is sold in markets, in seafood departments or in large supermarkets. The price is from 100 rubles per kg. Sometimes asp is sold in bulk, during the season, so you can look at wholesale stores, then the cost will be from 80 rubles per kg.

The meat turns out very juicy because it contains a lot of healthy fats. There are few bones, so cooking asp is not difficult. It is suitable for any purpose: the carcass can be fried, baked in foil or under a cheese crust, or dried. Due to its juiciness, the meat goes well with any side dishes: rice, vegetables, potatoes. To make the asp tasty, remember a few tricks when preparing it:

• Always remove the gills, they give a bitter taste when cooked. The scales are easy to clean off with a knife;
• take fresh fish, it tastes better than frozen;
• The maximum cooking time should not exceed half an hour. If you overcook the fat, the meat will not be as juicy;
• use spices and seasonings.

Cooking features

It is worth remembering that asp is a very delicate fish and cooks quickly, so it is laid out last when stewing, along with onions, zucchini and other vegetables, which also do not require much time to cook. The best oven temperature is 180 degrees.

To bake whole fish, you should use a medium-sized asp.

And in order to achieve a crispy crust on fish that was baked in foil, you need to open it for ten minutes.

It is better to bake fillets or steaks in the sleeve.

How to fry properly

The easiest way to cook asp is to fry it in a frying pan with oil. It turns out very tasty and also quick. The recipe requires a minimum of ingredients, but you can add others.

• medium asp carcass;
• tsp salt;
• ½ lemon;
• spices;
• vegetable oil for frying.

Remove scales from the fish, gut the insides, and rinse with water. Remove the gills to prevent the meat from becoming bitter, or cut off the head altogether. Make shallow cuts crosswise on the sides with a knife, they are needed so that the meat is fried more evenly.

Blot the carcass with dry napkins to remove excess moisture, rub the outside and inside with salt and spices; cumin, rosemary, coriander, thyme, and ground black pepper work well. Squeeze lemon juice to neutralize fishy odor while cooking.

Add a little oil to the frying pan and heat it over medium heat. Once the surface is hot, carefully transfer the fish into the frying pan and fry on both sides until golden brown. The total cooking time takes 10-12 minutes. Then, as soon as the crust forms, cover the pan with a lid, turn the heat to low and continue cooking for another 5 minutes.

Blot the finished asp from the oil with napkins and serve hot with rice or a salad of fresh vegetables. Bon appetit!

How to pickle deliciously

Salted asp is not only a tasty dish, but also very healthy. The meat retains all the necessary microelements, and it dissolves in the mouth. It takes no more than 10 minutes to prepare.

• asp weighing up to 2 kg;
• 2 tbsp. table salt;
• tbsp granulated sugar;
• spices, dry herbs as desired;
• bay leaf – 3-4 pcs.;
• black pepper, peas – 3-4 pcs.

It is better to salt the fish using the “wet” method, then the meat is evenly salted. Take half a glass of boiled water, dissolve salt and sugar in it and add the rest of the ingredients.

Clean the fish from scales, cut off the head and remove the entrails. Rinse the carcass from blood clots and wipe dry with a towel. Transfer the asp to a large deep saucepan and fill with freshly prepared brine. If you want, you can salt it in pieces; to do this, cut the fish into large slices and remove the bones. The time spent on salting takes 8-12 hours.

When the time is up, drain the brine, rinse the fish under water, and place in a colander to drain off any remaining moisture. Cut into portions and place them on a plate. For beauty, drizzle with olive oil and garnish with sliced ​​lemon slices and fresh herbs.

How to cook?

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Many housewives love to cook asp. This is because it is easy to prepare, and its meat has a pleasant, delicate taste.

How to fry in a frying pan?

You can fry an asp in a frying pan quite quickly. You can cook it this way whole or in pieces. In the second case, the fish is cut into pieces, salted and spices are added to taste, and then rolled in flour. Pour a small amount of vegetable oil into the frying pan and lay out the pieces of fish.

How to cook in a slow cooker?

It will take 45 minutes to cook the asp in a slow cooker.

First, the onion, cut into rings or pieces, is fried in a bowl. Next, pieces of fish rolled in flour are added to it. At the same time, prepare the sauce: mix 4 tbsp. kefir, 2 tbsp. mayonnaise, salt and spices to taste. Cover the asp pieces with this sauce and pour half a glass of water. Then set the “Baking” program and cook for 30 minutes.

How to bake in the oven?

Asp baked in the oven turns out very tasty. To prepare fish in this way, it is first cleaned and washed. Then salt, pepper and wrap in foil. You can put onions or garlic in foil (this will imbue the asp with a special taste and juice).

Bake the fish in foil for 30 minutes at 200 °C. Fish prepared in this way has a particularly delicate taste.

How to smoke?

Smoked asp will be a great addition to any table.

Before you start smoking, you need to prepare the fish. This process includes 3 stages:

1. Cleaning and cutting. Produced in a standard way.
2. Salting in brine. The brine is prepared at the rate of 150 g of salt per 1 kg of fish. You can also add spices to the brine: pepper, thyme, curry or anise. For small fish, salting lasts 3-4 days, and for large fish - at least a week.
3. Soaking and drying. Small fish are soaked in water for about two hours, and large fish for a day. After this, the carcasses, covered with gauze to protect against midges, are hung in a well-ventilated area overnight.

Hot method

Hot-cooked fish has a loose structure and delicate taste. Prepare it at a temperature of 80-100 °C for 40 minutes.

First of all, sawdust from fruit trees is poured into the smokehouse. Place the carcasses on the grill so that they do not touch each other. The smokehouse is covered with a lid and sent to the fire. 40 minutes are counted from the moment the smoke starts. Afterwards, the smokehouse is removed from the heat and the asp is left in it for another 30 minutes. After this time, the finished fish is ventilated in the fresh air for several hours.

Cold way

Cold smoked asp has an interesting golden hue. It acquires this color during the cooking process.

To cook fish you will need a smokehouse, which you can make yourself. It is also permissible to use a smoke generator.

After all stages of preparation, the fish is hung in a smokehouse, maintaining a temperature of 25-28 ° C. The minimum smoking time is 8 hours. Next, you should evaluate readiness and, if necessary, increase the cooking time by a few more hours.

How to pickle?

To salt an asp, it is first cleaned, gutted and washed under running water. Next, the carcass is divided into pieces, and each piece is cut in half along the ridge. After each piece is generously rolled in salt, then left for 4 hours at room temperature. After time, each piece is washed from salt.

At the same time, peel and chop the onions and sterilize the jars. Then they put the food in the jar in layers: a layer of onion, a layer of asp, pepper and spices, again onions, asp and spices. This fills the entire jar. At the end, add a glass of sunflower oil to the jar, close the lid and put in the refrigerator for 8-10 hours.

You can also make very tasty salted herring from asp.

How to dry?

The asp is dried as follows. First, the fish is gutted and washed. Afterwards, the carcass is strung on twine through the eye and rolled in salt or soaked in brine. Salting should last from 3 to 7 days depending on the size. The fish is then taken out, washed, dried and hung to dry outdoors in the shade.

It is necessary to protect the fish from flies and midges. To do this, it should be wrapped in gauze on all sides for the first 2-3 weeks of drying, and after that the gauze can be removed.

How to cook awesome balyk from asp

True fish connoisseurs consider asp balyk a truly delicacy. You don’t have to bother much with it, since the recipe is simple, and the result will pleasantly surprise any gourmet. The tastiest balyk comes from a carcass weighing 1.5-2 kg, no less. Small individuals may be a bit dry.

• asp 1.5-2 kg;
• 100 g table salt;
• 3 tbsp. granulated sugar;
• spices (ground paprika, coriander, black pepper).

Asp - simple recipes on how to cook this fish

Asp is of interest mainly to fans of sport fishing. People often don’t like to cook it because of the many bones. But don't rush to conclusions. If you cook fish correctly, the dish can turn out very tasty. Such is our asp, the recipes from which we offer to your attention.

In general, this fish is quite fatty, and asp dishes turn out to be correspondingly rich. And you can find a great variety of cooking recipes. And these will be recipes, mainly for fried, smoked and baked asp.

Fried asp

They say this is the easiest way to cook fish. Any – including such as asp fish. How to cook? Very simple!

1. Let's get started, I guess. We clean the fish from scales, gut it - take out the insides. Some also prefer to remove the gills - they say the meat becomes bitter if not removed. We wash the carcasses under running water.
2. I want to draw your attention to another point - a more important one. How can we make sure that the bones, of which there are more than enough in the asp, do not interfere with our enjoyment of our food?

1. To do this, we make crosswise cuts in the form of diamonds on the sides of the carcass. They will allow the temperature to work hard on the bones and make them soft. Small ones may even dissolve completely.
2. Heat a frying pan with vegetable oil, which should be a little. We remember that asp is a fairly fatty fish in itself. Place the pieces of fish, salted and rolled in flour, on a hot surface and fry. First, over high heat - on both sides to form a golden brown crust. Then - until done - on low heat and covered.

At this stage, add onion to the fish. Fried, it will add additional flavor to our fish.

Asp: recipes

In cooking, asp is considered a very valuable and expensive product. He gains weight very quickly and during this time does not have time to absorb many harmful substances. The fish meat has a fairly pleasant taste.

Asp dishes are prepared simply and are true culinary masterpieces. It withstands cooking, stewing, frying, salting and smoking. This ingredient is used in the preparation of hot and cold dishes. It is often used in baked goods and salads.

Balyk from asp

Many people are interested in the question of how to make a balyk from asp? Delicious balyk from this component can be prepared at home.

Balyk recipe:

clean the fish and rinse it under running water; It is very difficult to clean an asp; all manipulations must be carried out very carefully so as not to damage its insides. It is recommended to make the incision on the back of the fish, along the ridge; wash the fish and soak it

The time for which you need to leave the fish in the water is 30 minutes; salting fish. It is recommended to salt the product by making several shallow cuts; remove the meat from the salt and wash it; hang to dry; Place the meat in the refrigerator overnight.

Dried asp

It is recommended to dry fish of not the largest and not the smallest sizes. A proportion of this will need to be prepared 200 grams of salt per 1 kilogram of fish. When salting the asp, it is necessary to rinse it from mucus. The fish should be laid in layers. It is salted for 2 to 5 days. Afterwards it is washed with water, soaked in water and moistened with vinegar. Next we move on to the drying stage. The fish is dried for 1-2 weeks.

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How to cook asp in the oven

To cook fish in the oven, the cook will need:

• asp;
• egg;
• 100 milliliters of milk;
• 20 grams of cheese;
• flour;
• sunflower oil and salt.

Preparation should begin with washing and cleaning the product. Next, we take it apart into separate parts and cut it. Small pieces are dipped in flour and fried on both sides. After this, the prepared parts are placed in a baking dish. The dish takes 15 minutes to prepare.

How to salt asp at home

At home, asp can be salted in two ways: dry and wet salting. The following additives can be added to fish: dill, fennel seeds, black peas.

Method of dry salting of fish:

• asp - 10 pieces;
• 2 packs of salt.

The fish is salted for 10 days. Before salting, the fish is dried. Then it is covered with a layer of salt 2 centimeters thick. The meat is thoroughly rubbed with salt and then covered with it. The fish is kept in a cool place for 10 days.

Wet salting method

• asp - 5-6 pieces;
• 600 grams of salt;
• 2 liters of water.

The wet salting period is 2 days. Wet salting begins with preparing the brine: dissolving the salt in boiling water. For 1 liter of water you need to take 250 grams of salt. The carcass is rubbed with salt and then filled with brine. The meat will reach full readiness in 2 days.

Asp cutlets recipes

Ingredients necessary for preparing asp cutlets:

• asp – 350 grams;
• onions – 3 pieces;
• crackers - 0.5 cups;
• milk – 0.5 cups;
• salt, pepper, soda;
• flour;
• sunflower oil – 3 tablespoons.

Cutlet making process:

1. We clean the asp from scales and gut it;
2. cut off the head and fins;
3. cut into 2 parts, turning the product into fillet;
4. scroll through a meat grinder;
5. peel the onion and add to the meat;
6. add milk to the crackers;
7. mix the contents;
8. we form cutlets from the resulting composition;
9. roll each cutlet in flour;
10. fry in a frying pan.

Asp fish, photos of the dishes of which are presented above, are not only very tasty, but also healthy. Eating this product will have a beneficial effect on humans.

Asp baked in foil

Here, unlike other recipes, no other ingredients are provided besides the asp itself. A side dish is supposed to be rice, potatoes or other vegetables, but it is usually prepared separately. How to bake stuffed asp, recipes also exist, but we are not talking about them now.

After we have cleaned and washed the fish, we make cuts as described above. We don't need bones, do we? Salt and pepper the fish and wrap it in foil. If desired, you can add onions, covering the carcasses with them, garlic - whoever likes it.

Bake the asp in foil at a temperature of 200 degrees for half an hour. The foil will prevent the precious juice from leaking out and will make the meat more tender. You can bake potatoes on a baking sheet next to the fish for a side dish.

Whole asp baked in the oven

Compound:

• asp – 0.7-0.8 kg;
• salt – 20 g;
• ground black pepper – 5 g;
• sour cream – 0.2 l;
• lemon – 1 pc.;
• onions – 150 g.

Cooking method:

• Clean and wash the asp. Gut it, remove the head and tail, wash the carcass again, and dry it with a towel.
• Mix salt and pepper and rub the asp with this mixture.
• Pour the juice squeezed from the lemon over the asp.
• Coat the fish thickly with sour cream inside and out and place on a sheet of foil folded in half.
• Peel the onion and cut into half rings. Place a few pieces of onion in the belly of the fish, and place the rest on top.
• Wrap the asp in foil and place on a baking sheet.
• Preheat the oven to 180-200 degrees, place a baking sheet with fish into it.
• After 40-50 minutes, remove the package from the oven and let it cool slightly.

All that remains is to unwrap the fish, transfer it to a dish and serve. You can complement the snack with baked potatoes, boiled rice, and vegetable salad.

Nutritional and energy value: