Red fish in the oven with cheese

2 servings
40 min

How to bake red fish in the oven with cheese? Prepare all the necessary products. You can use any red fish (I have salmon). The dish will be as juicy and tasty as possible if you take fresh fish that has not been frozen. If you have fish from the freezer, then it should be pre-thawed at room temperature. Peel the fish from the scales, rinse and dry. Cut the fillet into 2 or 4 identical pieces.

Make the filling. Break any soft cheese of your choice (I have feta) with your fingers into the smallest possible pieces or mash with a fork. Cut olives or olives into thin circles, semicircles or small cubes. In a deep bowl, combine the cheese and olives.

Add ground peppers and other favorite seasonings. Rinse the greens, dry and grind. For the recipe, I took a couple of sprigs of thyme, parsley and green onion feathers. Mix everything thoroughly.

In each piece of fish, make longitudinal deep cuts with a sharp knife, as in the photo. Place the semgu skin down into a suitably sized baking dish. If necessary, slightly salt the fillet, but keep in mind that the cheese and olives are salty in themselves. I didn't use salt.

Place the cheese filling in each incision. Distribute the remaining cheese on top of the fish surface. Pour olive or vegetable refined oil over the fish evenly. At this stage, you can sprinkle the pieces with fresh lemon juice.

Place the tin in a preheated oven and leave for 25-30 minutes (until fully cooked). At what temperature and how long to bake fish? It depends entirely on the capabilities of your oven. I baked for about 30 minutes at a temperature of 200 degrees on the & quot; top-bottom & quot; mode.

Serve the salmon with hot cheese with fresh vegetables and salads. The fish is also tasty in chilled form.