Useful links
[email protected]
enEnglish
Cookinero
Expand menu
Sign inAccount

Red fish baked in foil with potatoes

Author
Cookinero 26 Sep 2025
1760
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.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Shashlik with mayonnaise
Pork dinner, Collection of recipes, Hot dishes for new year, Pork shashlik, Barbecue,

Shashlik with mayonnaise

Total Reviews:

Pork shashlik with mayonnaise turns out tasty and juicy. It is best to marinate pork neck - the most satisfying and juicy part of the meat. But you can also use hip tenderloin with layers. Mayonnaise softens even the toughest meat well, and the shash

Cookinero Cookinero
Azu in Tatar style
Azu with potatoes, Azu with pickles, Dinner with potatoes, Collection of recipes, Does not contain common allergens,

Azu in Tatar style

Total Reviews:

Azu is a Tatar dish that gained popularity in Soviet times. Traditionally, azu is made from lamb or beef, with onions, potatoes and pickles added. Everything is cut into strips and stewed in tomato sauce.

Cookinero Cookinero
Pine cone jam with honey
Honey, Jam, Pine cones,

Pine cone jam with honey

Total Reviews:
Cookinero Cookinero
Achuchuk salad
Tomatoes, Vegetable salad, Summer recipes, Summer salad, Bitter,

Achuchuk salad

Total Reviews:

The peculiarity of this salad is that the tomatoes and onions are cut into thin slices. This can only be done with a very well sharpened knife. Actually, this is reflected in the name of the salad: "Achuchuk" is translated from Uzbek as &qu

Cookinero Cookinero
Chicken Gizzard Salad
Salads with egg, Salads with green onions, Salads with vegetables, Salads with mayonnaise, Salads with chicken stomachs,

Chicken Gizzard Salad

Total Reviews:

A delicious, light, inexpensive salad with chicken gizzards and cucumber is a great option to please your family with a delicious and simple dish. Fresh greens and cucumber make the salad truly spring-like. And the aromatic gizzards add piquancy to t

Cookinero Cookinero
Asian Spritz
White wine, Campari, Pomelo, Alcoholic cocktails, Soju,

Asian Spritz

Total Reviews:

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Cookinero Cookinero
Grilled escalope
Pork dinner, Collection of recipes, Does not contain common allergens, Hot dishes for new year, Garlic season,

Grilled escalope

Total Reviews:

In French, the word "escalope" means cutlet. In fact, it is a piece of meat cut across the grain with a rib bone. Pork escalope can not only be baked in the oven and fried in a frying pan, but also cooked on an electric grill. It is very co

Cookinero Cookinero
Chicken breast pate
Hen, Chicken breast, Paste,

Chicken breast pate

Total Reviews:

Chicken breast pate is a great idea for a variety of situations. It can be spread on a slice of dried bread and eaten for breakfast. Or divide among tartlets, garnish with green and black olives and serve as an accompaniment to a glass of wine. Final

Cookinero Cookinero
Categories Menu Recipes
Top