Baked fish in the sleeve - tuna in the oven
Baked fish in a sleeve - a recipe for those who prepare the correct and healthy food for the festive table. Tuna in the oven, baked in a sleeve along with carrots, onions and celery, with a side dish of brown rice - a useful hot dish that will not leave any marks on your sides.
It takes very little time to prepare this diet dish. I advise you to cook everything in advance, to serve, and to preheat in a microwave before serving.
A roasting sleeve is a great invention. I put it above the foil and parchment, because butter is not needed at all, and everything that is baked is visible in the palm of your hand, and you won’t have to wash the dishes after cooking.
- Time for preparing: 35 minutes
- Servings Per Container: 3
Ingredients for Baked Fish in a Sleeve
- 450 g fresh-frozen tuna;
- 100 g carrots;
- 100 g celery;
- 100 g of onions;
- 5 g ground paprika;
- 5 g of fenugreek seeds;
- 150 g of brown rice;
- 20 g butter;
- 15 ml of soy sauce.
The method of preparation of baked fish in the sleeve
Defrost tuna steaks on the lower shelf of the refrigerator compartment. If you are cooking whole fish, cut pieces from the carcass about 2 centimeters wide.
We add carrots cut in small bars to the fish and also chopped celery stalks. The fish will cook quickly, so vegetables can not be cut into large pieces, they will remain raw.
Season tuna and vegetables - sprinkle with small table salt, add fenugreek seeds and ground paprika. No need to rub spices into the fish, just sprinkle on top.
We take a baking sleeve, open it, put in pieces of tuna with vegetables, add chopped onions. Tear off a thin strip from the edge of the sleeve, tie one edge tightly first, then cut the desired length of the sleeve and tie the second edge.
Properly packaged in a sleeve products look like a big candy in a transparent package.
Take a baking sheet or a clean pan. It is better to use cast iron utensils or any heat-resistant dishes with thick walls (except glass) for these purposes.
We heat the oven to 185 degrees Celsius, put the fish on the middle shelf. Cook for about 15 minutes. Then we take it out of the oven, leave it for another 10 minutes in the sleeve without opening it.
We cut the sleeve, the tuna is ready - a delicate, fragrant fish and vegetable side dish to boot.
Now cook brown rice. In a small thick-walled stewpan, pour 2 g of table salt, put butter, then thoroughly washed brown rice. Pour 250 ml of cold water and soy sauce, send the stewpan to the fire. After boiling, reduce the gas to a minimum, close the stewpan tightly. Cook for 20 minutes, wrap the finished rice in a towel, leave to steam for half an hour.
We put a culinary ring on a festive plate, tightly stack a portion of brown rice.
On the rice we put the tuna cooked in the sleeve, add some baked carrots, celery and slices of baked onions. Garnish the dish with herbs, pour soy sauce and serve. Baked fish in a sleeve with brown rice is ready. Enjoy your meal!