Steak salmon in the oven in foil

2 servings
30 min

How to bake a semgi steak in an oven in foil? You don't need a lot of food and effort for this recipe. Prepare everything you need according to the list. If you have frozen fish, then take it out of the freezer in advance and leave it until it thaws completely at room temperature. Great, if you have fresh fish in stock, it turns out even juicier than the one that was frozen.

Rinse the steaks under running cold water and dry thoroughly with paper wipes. We will marinate the fish, and therefore excess moisture on it is useless.

Sprinkle the steaks with salt, as well as red and black ground pepper, add your favorite seasonings to taste. For red fish, I most often use a mixture of dry Provence herbs. They include herbs such as thyme, basil, marjoram, parsley and oregano. Be sure to sprinkle dry rosemary over the fish if you have one. All the above-mentioned herbs are simply created for red fish and give it an amazing aroma when baked!

Spread out the foil sheet. Lay out the semgi steak so that the spiced side remains at the bottom. Salt and season the second side of the fish. Drizzle the steak with the juice of a freshly squeezed lemon. Do the same with the second steak.

Wrap the foil tightly so that there are no gaps and you get a converter. Put the converters in a heat-resistant form and leave for 10-15 minutes, during which time the semga will work well. While the fish is soaked in flavours, turn on the oven to warm up. Send the mold to the oven, bake for 20 minutes at 200 degrees in & quot; top-bottom & quot; mode.

Take the salmon out of the oven, let the steaks & quot; rest & quot; for five minutes and only then open the foil.

Drizzle the finished steaks with lemon juice again, garnish with herbs and a slice of citrus.

You can serve in this form.

Or put the fish on a plate and pour over the juice that formed in the foil when baked.

Stunningly juicy and fragrant fish!