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Print Recipe
Fish with Ginger Recipe
Fish prepared according to the proposed recipe always turns out to be incredibly tender, even if the fish meat is considered dry. And ginger, garlic and onions will give a piquant flavor.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients. The fish is cleaned from the innards, remove the gills, wash and dry inside and out with paper towel. Pre-put the oven to heat 180°.
    Prepare the ingredients.
The fish is cleaned from the innards, remove the gills, wash and dry inside and out with paper towel.
Pre-put the oven to heat 180°.
  2. Ginger RUB on a small grater (the output is supposed to be a pinch of ginger). Crush garlic in a garlic press. Cut green onions. Prepare dressing: in soy sauce add olive oil, garlic, ginger, salt, rosemary, lemon juice (I squeeze out of lemon). Lemon cut into half rings.
    Ginger RUB on a small grater (the output is supposed to be a pinch of ginger). Crush garlic in a garlic press. Cut green onions.
Prepare dressing: in soy sauce add olive oil, garlic, ginger, salt, rosemary, lemon juice (I squeeze out of lemon).
Lemon cut into half rings.
  3. Place the fish on the foil. Stuffed fish with green onions, spread 1/2 of the lemon and half of the dressing.
    Place the fish on the foil.
Stuffed fish with green onions, spread 1/2 of the lemon and half of the dressing.
  4. On both sides outside the remaining dressing lubricate the fish and spread the rest of the lemon. Tightly close the foil and put in the oven for 20-25 minutes (baking time may depend on the size of the fish).
    On both sides outside the remaining dressing lubricate the fish and spread the rest of the lemon. Tightly close the foil and put in the oven for 20-25 minutes (baking time may depend on the size of the fish).
  5. Fish is ready, Bon appetit! P. S. In foil after baking, remains the sauce, which is appropriate when serving rice as a side dish to fish.
    Fish is ready, Bon appetit!
P. S. In foil after baking, remains the sauce, which is appropriate when serving rice as a side dish to fish.

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