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Red fish baked in foil with potatoes

Author
Cookinero 26 Sep 2025
1930
Red fish baked in foil with potatoes

If you are thinking about how to surprise your loved ones, this recipe is for you. Red fish baked in foil retains all its beneficial properties and turns out very tasty. It has been proven that eating fish has a beneficial effect on brain function, vascular elasticity, and the restoration of damaged hair and nails, so using our recipe, you will get not only a tasty but also a healthy dinner. You can choose the fish based on your preferences. Trout, salmon, chum salmon, and pink salmon are all suitable for preparing the dish.

How to cook Red fish baked in foil with potatoes

Step 1

Red fish baked in foil with potatoes

Peel the potatoes and cut them into round slices up to 1 cm thick. Line the bottom of a baking dish with foil and lay the potatoes in a single layer.

Step 2

Red fish baked in foil with potatoes

Place the red fish steak on the potato wedges. Add spices and coarse salt.

Step 3

Red fish baked in foil with potatoes

Place a few lemon wedges and herbs on top of the fish.

Step 4

Red fish baked in foil with potatoes

Wrap the potatoes and fish in foil. Make a few small holes in the foil to allow steam to escape.

Step 5

Red fish baked in foil with potatoes

Bake the dish in an oven preheated to 180 degrees for 40-50 minutes.

Red fish baked in foil with potatoes - FAQ About Ingredients, Baking Time and Storage

Absolutely! While 'red fish' like salmon or trout is ideal for its rich flavor and fat content, you can substitute it with other firm-fleshed fish such as cod, halibut, or sea bass. Adjust cooking time slightly if using a thinner fillet.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. It's best to separate the fish from the potatoes for optimal storage. Reheat gently in the oven or microwave to avoid drying out the fish.
For a low-carb version, simply omit the potatoes. You can replace them with a bed of low-carb vegetables like sliced zucchini, cauliflower florets, or asparagus. The cooking method and time will remain largely the same.
Yes, poking a few small holes is recommended. This allows excess steam to escape, which helps the potatoes and fish cook properly without becoming soggy. It ensures a better texture for the final dish.
This is a complete meal in itself! For a larger spread, a simple green salad, steamed green beans, or roasted asparagus make excellent light sides. A dollop of herbed yogurt or a squeeze of fresh lemon juice right before serving also brightens it up.
Yes, you can assemble the fish and potatoes in the foil packet a few hours in advance and keep it refrigerated until you're ready to bake. Let it sit at room temperature for about 15-20 minutes before putting it in the oven for even cooking.
Freezing is not highly recommended as the texture of the potatoes can become grainy and the fish may dry out upon reheating. For best results, enjoy this dish fresh.

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