Baked fish is a dietary product and has amazing taste. The best nutrients of fish can be saved by cooking it in the open air, using fire coal and food foil as a shell. To grill fish over coal or open fire, you will need a double grill with a handle. A standard grille can hold no more than half a kilogram of product weight. For a large fish weight, the brazier can be strengthened with an additional grill.As a fish, it is better to use an instance weighing up to 500-800 grams, from which pre-remove the scales. Thoroughly gut it, removing the head, large fins and tail. Practically all species of fish are most suitable for frying, but fatty fish are especially optimal (trout, carp, crucian carp, salmon). First, from the side of the belly, it is necessary to make an incision to the dorsal fin in order to produce a billet of small thickness. Expand it "pancake".Rub the fish with salt, add pepper, a few other spices (I do not recommend experimenting with modern spices, optimally apply black and red pepper) . You can lay the fish on top with finely chopped vegetables: onions, bell peppers, carrots. Also, an interesting taste is obtained if you sprinkle the fish with lemon juice and make small cuts on the piece, carefully adding there pieces of cheese. The cheese will melt, giving the savory taste to the fish and increasing the fat content using lean varieties.Under the fish we put a sheet of foil, if the carcass is large or the foil is rather thin, then fold it twice . Cover the top with another sheet of aluminum foil and carefully wrap. This is necessary to preserve the juice when flipping during frying.Cooking coals, there are no special requirements for the variety of trees, as here almost the entire product will be closed on all sides.Already at the end of the burning of firewood, you can already put the fish on the grid.First, with the wrapped part of the foil, hold the grill for about 3-5 minutes, then turn and hold another 15 minutes. The average cooking time is about 20 minutes and varies up or down in time depending on the heat of the coals and the thickness of the fish. It is important to wait for full readiness, since it will be difficult to try to “catch up” later. After removing the fish from the brazier, carefully open the foil by the edges. Add the chopped greens (dill, sorrel, onion, parsley) and now we get excellent and healthy food, with live "smoke" and in its own juice.
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