Smelt in the oven
Description
The dish is prepared without unnecessary complications. Since navaga is a fairly low-calorie fish, I serve one whole fish per portion, without cutting it. It's best to serve the fish with potatoes alongside a fresh vegetable salad dressed with vegetable oil. Among the herbs that go perfectly with navaga, besides rosemary and coriander, fennel, thyme, and basil stand out. These herbs can be added to the fish in various combinations and proportions for a wonderful aroma. The dish is now ready to be served.
Instructions
- 1
Step 1
First, you need to prepare the navaga fish. Remove the head and gut the belly, taking out the internal organs. Rinse the fish thoroughly inside.
- 2
Step 2
Choose fairly large potato tubers. Peel them and slice into thick rounds. Rub the fish with salt and a mixture of spices, rosemary, and coriander. Sprinkle the potatoes with a special seasoning or simply salt and ground black pepper.
- 3
Step 3
Place a piece of foil on a baking sheet and put the navaga fish bodies and pieces of potato on it. Sprinkle the fish and potatoes with vegetable oil, then cover everything with a second sheet of foil. Fold the edges to seal and pierce the top foil in several places.
- 4
Step 4
Preheat the oven to 180 degrees. Place the baking sheet inside and bake for about 20 minutes. Then remove the foil and let the dish bake for another 5 minutes. The potatoes should form a crust. After that, transfer the dish onto plates.