Cod baked in foil
Description
To prepare cod baked in foil, you will need fresh or fresh-frozen fish, preferably already without head and innards. If that's not the case, clean the fish in advance. If you don't like leek or simply can't find it, feel free to use celery instead—my family can't stand it, which is why I had to experiment. I recommend using fish seasoning; I don't remember the exact name, but that's what I used on the fish.
Instructions
- 1
Step 1
First, prepare the fish: season with salt, pepper, and spices. Set aside.
- 2
Step 2
Grate the ginger, slice the leek and the regular onion.
- 3
Step 3
Slice the tomatoes and mince the garlic.
- 4
Step 4
Sauté in a frying pan.
- 5
Step 5
Wait until part of the liquid evaporates and a paste forms.
- 6
Step 6
Meanwhile, slice the remaining onion and tomatoes thinly into rings.
- 7
Step 7
Place the fish on the foil, layering it with onions and tomatoes in the same way as shown in the photo.
- 8
Step 8
Carefully and thoroughly seal the foil. Place in the oven for 40-45 minutes at 190°C.
- 9
Step 9
While the fish is baking, you can boil rice as a side dish and prepare the sauce. Mix kefir and sour cream, finely chop the herbs and pickled cucumbers, then combine. Pour the sauce over the baked cod wrapped in foil before serving.