Somehow, fish are not present on our table very often, but when we feel like it, we usually bake salmon. Of course, salmon is not the cheapest and if you would like to buy a slightly cheaper version of the dish, then the trout will be a nice substitute. However, when switching fish, it is worth remembering, that not all of them have such a distinct flavor – it may be, that some fish need to be seasoned more.
Baking fish is not so obvious, like frying, but it has some advantages. First, the fish always comes out juicy. Po drugie, no problems with unpleasant odors, which discourage many people from preparing dishes with fish in the lead role. And finally, third, baked is simply healthier.
Ingredients for the marinade:
- lemon
- olive oil
- salt
- freshly ground pepper
- sweet pepper powder
- thyme
the other ingredients:
- salmon fillet with skin (can be with scales) – 150g per serving
- clarified butter
- a few small mushrooms
- carrot
- leek and / or onion
- half a pepper (color doesn't matter; you can also use a smaller piece of peppers of several colors)
- green olives
- dill
We start with preparing the marinade. We mix the juice of one lemon (if the lemon is large, half a juice may be enough) and two or three tablespoons of olive oil, we add half a teaspoon of paprika, some thyme, salt and pepper. Pepper is not to be regretted, because it goes well with salmon. It is much better to use freshly ground pepper, especially in color – the flavor is then more pronounced.
The washed fillet is cut into portions and dipped in the prepared marinade. Let it stand overnight – the salmon will be deliciously soaked in the marinade and will be very aromatic. A plate with pickled portions can be put in the refrigerator overnight – just remember to wrap it in cling film, otherwise the whole refrigerator will get the smell of fish.
The next day we prepare the vegetables. Cut the peppers into strips or cubes, marchew oraz pora in julienne (in thin posts). If we use onions, it can be cut into rings or chopped – to your liking. Cut the olives into rings, the mushrooms in quarters (I guess, that no small ones could be found – in that case, you can cut them into slices). If we use leeks and onions, then I recommend putting the other half aside for your salad – it can be finely chopped and added to sauerkraut, which with a little olive oil will be a great addition to the dish.
We spread pieces of aluminum foil on the counter. There should be enough of it, so that each piece can freely wrap a portion of fish with vegetables. Put some clarified butter on each piece, but not too much – it's just about that, that the salmon skin does not burn and stick to the foil. Put the fish on top. You can additionally sprinkle the fillets with thyme, pepper and salt, if someone is not satisfied with the operation of the marinade. If someone likes more herbal flavors, you can also add rosemary, basil, Provencal herbs or Dalmatian herbs – I encourage you to experiment. Then we put the chopped vegetables and mushrooms on top. We can add a little marinade at the end, in which the fish soaked overnight, to emphasize the taste and provide the fish with additional lemon juice. Put the chopped dill on top.
Preheat the oven to 180 degrees. We close the foil like this, to create sealed envelopes, and then place them on the baking tray. The baking time is short – theoretically, the fish should be ready in 20 minutes. After such a short time, the vegetables will be crispy and still have their original flavor, vivid colour.
If you prefer softer vegetables, he can bake the fish longer. After approx 30 minutes, the vegetables should have softened by now. Unfortunately, they will lose their appetizing, vivid colour, but the dish should still look great. In general, there should be no problem with baking the salmon for longer – the sealed aluminum foil envelope will keep it from drying out regardless of the baking time.
After taking the fish out of the oven, it is best to serve it with a quarter of a lemon and some sour salad. We usually serve sauerkraut (as I mentioned before, with chopped onion and olive oil) or a salad of pickled cucumbers, tomatoes and peas, ale dla lubiących sosy na bazie octu polecam również warzywa z sosem vinaigrette. Nieźle może się też sprawdzić często spożywana w Hiszpanii surówka tricolor: butter lettuce, tomato and onion with a pinch of salt, a little olive oil and sprinkled with wine vinegar or lemon juice.
