Garnish to baked fish

Garnish to baked fish

Almost everyone likes cooked fish in the oven. Gourmets who like to eat tasty food, and supporters of healthy food, who are convinced that food should be not only tasty, but also healthy and moderately high-calorie, are not indifferent to it. Often the fish is baked already with vegetables and cheese, this dish does not need any addition, but the side dish can also be served to it. Moreover, it will not be superfluous if the composition of the main snack is rather modest. By choosing the right side dish for baked fish, you will not only make lunch or dinner more satisfying, but also be able to successfully emphasize the taste of the main course.

Cooking Features

The garnish should be a decoration of the finished dish, so it is always important to choose the right recipe and properly prepare the dish.

There are many garnish options for baked fish, but there are also products that do not harmonize well with it.

  • Vegetables are considered the best addition to fish. When preparing a side dish of baked fish, they are also best baked or stewed. Baked potatoes, carrots stewed with prunes, vegetable stew cooked in any way of broccoli are in the lead from vegetable side dishes to fish.
  • Fresh vegetable and even fruit salad is also considered a suitable addition to fish cooked in any way, including baked in the oven.
  • A good addition to baked fish is rice. It can simply boil or cook with vegetables.
  • Other cereals are not considered an ideal side dish for fish, but there are exceptions to this rule. Crumbly buckwheat, especially if it is cooked with mushrooms, is in harmony with baked carp and catfish. Millet porridge can be served with halibut or flounder. If the dish is prepared from minced fish, then sometimes it is in good harmony with the barley.
  • Italians often cook pasta with seafood, but this combination is not classic. If you have baked fish for dinner, you shouldn't boil pasta with it.
  • Green peas, asparagus and corn beans can also be served to baked fish as a side dish.

Given the fact that the list of possible side dishes for baked fish dishes is great, there is no single technology for making these dishes. To obtain the expected result, it is necessary to follow the recommendations accompanying a specific recipe.

Baked potatoes in slices in the oven

Calorie dishes: 1545 kcal, per 100 g: 131 kcal.


  • new potatoes - 1 kg;
  • dried granulated garlic - 10 g;
  • dried onions or universal seasoning - 10 g;
  • hard cheese - 100 g;
  • refined vegetable oil - how much will go;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Peel the potatoes, cut the tubers into medium-sized slices.
  • In a cup, mix 40 ml of oil, salt, pepper and seasonings.
  • Finely rub the cheese, add to the sauce, mix.
  • Add the sauce to the potatoes. Stir the product so that the sauce covers each slice.
  • Grease a baking tray with potatoes.
  • Heat oven to 200 degrees. Send the pan to it. Bake the potatoes for 30 minutes.

For the preparation of this side dish it is desirable to use new potatoes. You can also make this dish from mature potatoes, but it will have to be baked twice as long. So that it does not burn, the first half hour it is prepared, covered with foil. Potatoes can be baked immediately with the fish, to which it will be served as a side dish.

Baked peppers to garnish

Calorie dishes: 629 kcal, per 100 g: 61 kcal.


  • Bulgarian pepper - 1 kg;
  • salt, black pepper, Provencal herbs - to taste;
  • olive oil - 40 ml.

Method of preparation:

  • Wash the pepper. Cut off the fruit of the stem, clean the seeds from them.
  • Cut each fruit into 6-8 pieces lengthwise or cut it into not too thin rings.
  • Grease a baking tray with a small amount of oil. For this it is best to use a culinary brush.
  • Put the pepper on a baking sheet. Sprinkle it with salt, pepper, herbs. Sprinkle with the remaining oil.
  • Put the pepper pan in the oven and bake the vegetables for 15-20 minutes.

This option to the oven-baked fish is one of the easiest and quickest to prepare.

Rice with vegetables and green peas in a slow cooker

Calorie dishes: 1569 kcal, per 100 g: 97 kcal.


  • long grain rice - 0, 2 kg;
  • white cabbage - 0, 3 kg;
  • carrots - 100 g;
  • onions - 150 g;
  • canned green peas - 100 g;
  • tomatoes - 0, 3 kg;
  • water - 0, 4 l;
  • refined vegetable oil - 60 ml;
  • salt - to taste.

Method of preparation:

  • Wash cabbage, remove upper leaves from it. Finely chop the vegetable.
  • Scrape, wash carrots, chop them on a grater with large holes.
  • Free the onion from the husk, cut it into small cubes.
  • Dip the tomatoes with boiling water, peel them off. Cut the tomato pulp into small pieces of arbitrary shape, but best of all cubic.
  • Pour oil into the multicooker bowl. Turn on the device by selecting the program “Frying”. If the cooking mode of your multicooker is not provided, you can use the “Baking” program.
  • Put onions and carrots in hot oil. Fry them for 5-10 minutes until they get a golden hue.
  • Add cabbage to vegetables, fry it with them for 5 minutes.
  • Pour 100 ml of water into the vegetables. Lower the multicooker lid. The program “Frying” or “Baking” change the program “Quenching”. Set the timer for 30 minutes. 10 minutes before the end of the program, add tomatoes.
  • After completing the program, add rice that has been moved and washed to clear water in a bowl of vegetables.
  • Add salt and seasoning to the products, pour in the remaining water.
  • Run the “Quenching” program again for the same time. This time, 10 minutes before its completion, add the green peas and mix the food.

White cabbage in this recipe can be replaced by cauliflower or broccoli. You do not need to stew them before adding the rice, you can immediately add tomatoes and rice and start the stew program for 30 minutes, not forgetting 10 minutes before the readiness to add canned peas. The resulting dish can not only be served to fish baked in the oven, but also to eat as an independent dish.

Vegetable Stew

Calorie dishes: 1087 kcal, per 100 g: 57 kcal.


  • eggplants - 0, 4 kg;
  • zucchini - 0, 4 kg;
  • potatoes - 0, 4 kg;
  • carrots - 0, 2 kg;
  • onions - 0, 2 kg;
  • garlic - 2 cloves;
  • tomato paste - 20 ml;
  • sour cream - 40 ml;
  • water - 0, 2-0, 25 l;
  • refined vegetable oil - how much will go.

Method of preparation:

  • Wash eggplants, cut into 1, 5 cm cubes.
  • Prepare a solution of two liters of water and a tablespoon of salt, soak the eggplants in it. This is necessary in order to remove the harmful substance from the vegetables, giving them bitterness.
  • After 15-20 minutes, rinse the eggplants so that they are not over-salted. Leave in a colander to dry the vegetables.
  • Wash, dry zucchini with a napkin. If you have one large fruit, peel it and cut it in half with a spoon to remove the pulp with seeds. Young vegetables to peel and seed is not required.
  • Cut prepared zucchini with approximately the same pieces as eggplants.
  • Finely chop the garlic.
  • Cut the peeled onion into medium-sized cubes.
  • Peel the carrot, cut it into circles. If the carrot is large, it can be cut into halves or even quarters of circles.
  • Peel the potatoes, cut them into cubes of approximately the same size as eggplants, or even slightly smaller.
  • Heat oil in a cauldron or thick-walled pan, put the onions, zucchini and eggplants in it. Cook them for 3-4 minutes over medium heat.
  • Reduce the intensity of the flame, add carrots, potatoes and garlic.
  • Mix tomato paste with sour cream, salt and spices. Dilute with water.
  • Fill the vegetables with cooked sauce, mix. Cover the cauldron with a lid and simmer the vegetables until the carrots and potatoes are soft.

Vegetable stew is suitable as a side dish not only for baked fish, but also for fish cooked in any other way, as well as meat dishes. This dish is often served separately.

Salad to baked fish as a side dish

Calorie dishes: 689 kcal, per 100 g: 88 kcal.


  • celery stalks - 150 g;
  • pear - 0, 2 kg;
  • apple - 0, 2 kg;
  • lemon - 1 pc .;
  • olive oil - 50 ml;
  • parsley - 50 g;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Wash fruit, greens and celery stalks. Let them dry.
  • In a cup, combine the squeezed lemon juice, olive oil, salt and pepper. Mix well.
  • Cut the pear, remove the seed patches. Cut into thin semicircular slices.
  • Do the same with the apple.
  • Finely chop celery.
  • Chop the parsley.
  • Fold the chopped vegetables and herbs in a bowl, season with the prepared sauce.

Serving hot appetizers with salads does not solve all our compatriots. But, in fact, the salad made according to this recipe goes very well with baked fish, shading its taste in the best way.

Garnish for baked fish can serve a variety of dishes. Each of them in its own way emphasizes the taste of the main snack and has the right to exist.

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