Pink salmon steaks in foil baked in the oven

By approaching the whole process creatively, you can save time, while slowly and with pleasure cooking everything qualitatively.

Thus, the first thing you need to take care of before cooking is the foil and baking sheet. However, if the hostess cooks stacks of fish often enough, then she may well even start keeping specially measured and prepared foil sheets in her kitchen cabinet for this!

It is not difficult to measure the foil for cooking steaks in the oven - you need to take two such foil sheets so that at least 4 steaks can fit on each of them.

Any baking tray will do. However, a grill is also suitable, as well as a frying pan, etc. a vessel where you can put fish steaks sealed in foil.

It is also necessary to make sure that the fish steaks are prepared for baking, that is, not frozen. Accordingly, if necessary, it is necessary to defrost them naturally in advance. But if time is running out, you can do it faster in the microwave in defrosting mode. After defrosting, the steaks need to be dried from excess moisture with napkins. And in no case do not bake steaks frozen! Well, fresh ones can be cooked right away.

When the above conditions are met and having made sure that all the ingredients are available, you can start the cooking process:

1. Carefully, so as not to tear, make boats from a sheet of foil almost right next to the stacks, leaving a maximum of 5 mm distance between the edge of the steak and the foil. In the same way, make caps, the edges of which will go inside the boats, and not outside. However, you can pinch the edge of the boat and the lid - this way the stacks will turn out to be wetter.

2. Put the oven on preheating to 200 degrees Celsius.

3. Melt half of the butter slightly in the microwave. Finely chop the garlic cloves. Grind the pepper in a mortar with a pestle or knife on a board, covering it with your hand so that it does not fly apart! Mix with salt to taste.

4. Grease the foil boats with melted butter. Put two sprigs of rosemary on the bottom. Place the steaks on top.

5. Season the fish evenly with chopped garlic and a mixture of ground pepper and salt.

6. Divide the lemon in half, cut 1-2 circles from each half and put them on top of the steaks. Put the other half of the oil on the lemons equally. The remaining lemon should be set aside for further use.

7. Close the fish boats with foil lids in the chosen way.

8. Put it to bake in an already preheated oven for 15 minutes.

9. If it was decided not to pinch the edges, then after 15 minutes you need to get the steaks and remove the lid. Then put it in the oven for another 3-5 minutes, turning it off half a minute after closing.

10. If the stacks are packed tightly, then after 15 minutes it is enough to simply turn off the oven and let the dish walk for another 3-5 minutes.

Everything. You can get and treat. If desired and to taste, sprinkle with the juice of the postponed lemon, decorate with the remaining rosemary on top. Bon appetit!