Steak salmon in the oven in foil
2 servings
30 min
30 min
Lemons - 1 pc., Salt - to taste, Ground black pepper - to taste, Ground red pepper - to taste, Rosemary dry - to taste, Italian herbs - to taste
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.
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!
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.