Perch in the oven with cheese. Sea bass dishes, in the oven

22.07.2020

Several species of fish can be attributed to sea bass, which differ in appearance and weight. Basically, it is small, portioned, but in northern waters, red perch weighing up to three kilograms is caught.

Sea bass to taste, perhaps, one of the first among purely marine fish. It is not for nothing that there are a large number of recipes for sea bass dishes. The meat of this fish is fatty, unlike its freshwater relative, it can be kept fresh for a long time. Some culinary experts believe that sea bass is most delicious in salted, dried or smoked form. They probably haven't tried cooking it in the oven! Oven-baked sea bass is very tasty and original dish... Especially if you use foil. Seabass in the oven in foil will retain its fishy aromas, will be delicate and very pleasant to the taste. Sea bass is also called red because of its bright, one might say exclusive color. Imagine what a red snapper looks like in the oven! Color appetizing picture! The sea red perch in the oven is worthy to be prepared by you for the festive table!

How to cook sea bass in the oven? The recipes will tell you about it. The simplest of them is at the end of the article in our tips. Photos of sea bass dishes will awaken your imagination and, downright, make you cook this fish. Sea bass in the oven, its photo is very attractive. Be sure to take up the preparation of this dish at your leisure - sea bass in the oven, recipes with photos will make this task easier for you. And by all means master different recipes... First, the recipe for sea bass in the oven in foil. Then just sea bass, baked in the oven, the recipe is identical to the previous one, but there are subtleties. And remember that you are preparing a red perch in the oven, the recipes, however, do not imply using the color of the fish, but in appearance ready meal he has a significant impact. It makes it original and attractive. Sea red perch, recipes in the oven are varied and each is interesting in its own way.

If you want to surprise your loved ones, while hiding the color of the fish, try baking sea bass in the oven in foil. Maintain the intrigue until the very beginning of dinner. Sea bass in foil in the oven, you can find a photo of this dish on the website. And if you do not get the same as all the sea bass baked in the oven, do not forget to send a photo of your creation to us as new ideas in the culinary arts.

Here are some tips for preparing and cooking sea bass:

Wounds from injections of sea bass are very painful and take a long time to heal. Therefore, be sure to use gloves and cut off all fins;

Before cleaning the sea bass, dip it in boiling water for a few seconds;

Another way of cleaning: if you sprinkle the fish with coarse salt at night, in the morning you can easily remove the scales with salt with a knife;

To cook sea bass in the oven, you do not need to clean it from scales at all;

Sea bass is baked in the oven at 200 degrees for about 40 minutes. A few minutes before the end of the process, we recommend pouring melted butter over the dish;

A dish is served, decorated with leek rings, herbs and lemon wedges;

If guests promised to come to you in an hour and a half, we recommend a simple recipe for cooking whole sea bass: rub the prepared fish with salt and pepper, lightly sprinkle with lemon juice on both sides and let stand for a while. Put the fish on a baking sheet, make a couple of small cuts, coat with mayonnaise and bake in a preheated oven for up to 40 minutes. The delicacy, ready to serve, should look like this: whole baked ruddy fish on an oblong dish, decorated with carrot flowers, small slices of tomatoes, cucumbers and a little greenery.

Our country is incredibly rich in fish and seafood, but, unfortunately, this product is not often present on our tables. Meanwhile, perch in the oven is great not only for everyday use, but also festive table... Preparing a dish is not difficult at all, the fish practically does not require preliminary preparation, it is enough to cut off only sharp fins and the prepared fish can be baked in foil as independent dish or with a side dish. How much to bake perch in the oven and how to do it correctly is the topic of today's article.

Cooking principles

Cooking perch in the oven is a snap and doesn't take a lot of time and effort. Consider the main aspects of preparing perch before cooking:

First of all, preparing the fish for heat treatment begins by cutting off very sharp fins that can injure your hands.
The perch is baked with a whole fish, in small pieces, or fillets are used, in the event that it is meant to serve a dish with sauce.
To prevent the perch from deforming during baking, shallow cuts must be made on the carcass, moreover, it will be marinated with seasonings and spices so quickly.
It is very good to insert slices of lemon or tomato, fresh herbs or onion rings into such cuts.

Classic recipe

2 small perches;
1 teaspoon of fish spices;
a generous pinch of salt;
65 gr. butter;
half a juicy lemon;
a pinch of freshly ground pepper.

Preparation

Rinse the fish under running water and cut off the sharp fins and tail with special kitchen scissors, remove the scales and head, free the abdomen from the entrails. After cutting the fish, rinse it again and dry thoroughly with kitchen paper towels.

Advice! It is best to clean the fish from the scales in a deep sink or in a basin of water, then the scales will not scatter throughout the kitchen.

Now you need to cut the dry fish, making longitudinal or cross-shaped cuts on it, and rub it well with salt, black pepper and spices. It is advisable to leave it for a short time so that the carcass has time to marinate a little.

Preheat the oven to 185C, prepare a fireproof dish or baking sheet. In order not to wash it for a long time, it is advisable to cover it with foil or baking paper. Lubricate the bottom with butter, put the remaining piece in the belly of the fish.

For juiciness and taste, sprigs of fresh herbs can be laid in the belly of the fish.

Place the carcasses on a baking sheet, spread thin slices of lemons on top, season with pepper, and put in the oven for 20-25 minutes. Ready fish can be served immediately after baking with a side dish of boiled rice or a salad of seasonal vegetables.

With potatoes and cheese

The dish contains the following ingredients:

650-700 gr. red sea bass;
1 kg of potatoes;
280 gr. hard cheese that melts well;
100 g good mayonnaise;
5 sprigs of fresh dill;
1-2 chicken eggs;
salt and black pepper;
some vegetable oil.

Preparation

Scale the fish, gut and remove the fins, tail and head of the carcass. Make cuts and rub the fish with spices and salt.

Peel the potato tubers, cut it into small pieces and put in a deep bowl, add salt and season with black pepper, add mayonnaise. Potatoes will be even tastier if you add a little dry parsley and a few crushed garlic cloves with spices.

Grease a refractory glass dish with vegetable oil, spread the tubers of potatoes marinated in mayonnaise, spread the fish on top, pour the sauce remaining from the potatoes onto it and put the dish in an oven preheated to 190C for 30 minutes.

After half an hour, sprinkle the potatoes and perch with grated cheese on top, which can be mixed with chopped fresh herbs for piquancy. Bake for about 5–7 minutes until golden brown, then serve, putting the fish and potatoes in portions on plates.

In foil

The dish contains the following ingredients:

2-3 sea bass;
1 onion;
1 small carrot;
55 ml of vegetable or olive oil;
salt and black pepper;
some fresh herbs for decoration.

Preparation

Gut the perch washed in water, cut off the fins and remove the head. Rub with salt and black pepper and set aside for a while.

Advice! First, you should cut off the sharp fins so that you do not cut yourself on the sharp edges when cutting the fish, and only then proceed to the rest of the manipulations.

Peel the onions and cut into thin, almost transparent half rings. Cut the peeled carrots into thin strips or grate them on a special grater for making Korean-style carrots.

Put the fish, which had already been marinated by this time, on the foil greased with vegetable oil, lay tough stems from fresh herbs inside the abdomen for aroma. Put the carrots and onions on top and, if desired, on the bottom, season with salt and black pepper on top, pour out the remaining vegetable oil and wrap the foil, leaving a small hole for steam to escape.

In addition to onions and carrots, you can add a little chopped sweet pepper to the fish, which neutralizes the oily fishy aroma of the dish.

Cook for about 15 minutes in an oven preheated to 200 C, then open the foil, reduce the heating temperature to 170-180 C and bake for another 10-12 minutes. Serve the fish with a side dish of mashed potatoes, not forgetting to lay out the baked vegetables next to the fish and garnish with a sprig of herbs.

Perch fillet in sour cream

The dish contains the following ingredients:

4–6 perch fillets;
225 ml of fat sour cream;
2 sweet onions;
a small bunch of parsley;
2 carrots;
sweet pepper - optional;
55 ml of unrefined oil;
a pinch of salt and black pepper.

Preparation

Rinse the fish in running water, dry and season with salt and black pepper. You can add your favorite spices and seasonings if desired.

Advice! To make the fillet in sour cream appetizing and elegant, you can grate the fish with a small amount of sweet ground paprika.

Grease a baking sheet covered with foil or parchment paper with vegetable oil so that the tender fish fillet does not burn. But if there is a fireproof glass form, it is best to use it, in this case it is enough just to lubricate the very bottom and walls, there is no need to cover it with foil.

Put half of the sour cream on top of the greased form and spread it along the bottom and walls. Cut onions into half rings, peeled carrots into thin cubes, chop the stems of herbs and mix with vegetables. If possible, be sure to add thinly sliced bell peppers.

Additionally, the fish can be seasoned with a small amount of grated lemon peel to make the taste and aroma of the dish spicy.

Stir the vegetables, season with salt and black pepper and put on top of the sour cream. Spread the fish fillets on top and brush with the remaining sour cream.

Put the dish in an oven preheated to 190C for 40 minutes and bake the perch fillet in the oven until golden brown. It is recommended to serve such a fish with a side dish of boiled potatoes, which should be sprinkled with chopped herbs.

Terpug with vegetables

The dish contains the following ingredients:

200 gr. frozen or canned peas;
2-3 pcs. rasp;
2 onions;
250 g broccoli or cauliflower;
2 meaty tomatoes;
45 ml of vegetable oil;
1 teaspoon of dry Provencal herbs;
salt and black pepper.

Preparation

Cut off sharp fins from the carcass of a greenling, gut, cut off the head and tail. Make a longitudinal incision along the ridge and in one motion, turn it sharply in the opposite direction.

After this manipulation, the fish fillet will freely separate from the ridge, but small bones will remain, which are easy to remove, and the smallest ones will simply dissolve during the baking process. The prepared fillet must be rinsed in running water and dried, rubbed with salt and spices, Provencal herbs and set aside for a while to marinate.

For baking, you can use any vegetables that are on hand.

Broccoli must be divided into inflorescences and boiled in salted water for at least 1-2 minutes. Cut the onion into half rings and fry in a little vegetable oil. Peel the tomatoes (you don't have to) and cut them into half rings.

Put all prepared vegetables on a greased deep baking sheet, add peas, salt and season with spices. Stir and spread the marinated fish fillets on top.

Put the dish in an oven preheated to 190C, covering the baking sheet with foil for the first 10 minutes, bake with vegetables for 35 minutes. Serve hot baked raspberries to the table with vegetable side dish with which she was baked.

With walnuts

The dish contains the following ingredients:

700 gr. sea bass;
a generous pinch of salt;
2-3 st. spoons of wheat flour;
265 gr. walnuts;
1-2 chicken eggs;
a bunch of green onions or other greens;
freshly ground pepper, favorite seasonings.

Preparation

Cut off the head and tail of the perch, cut out the dorsal and caudal fins, gut the fish. Rinse the carcasses in cold water, dry, make cuts on the fillets and rub with a mixture of salt and pepper, your favorite seasonings. It is desirable to cut the fish into 2-3 pieces.

Advice! The fish can be removed from the bones and fillet baked, which is especially convenient for a festive serving of the dish to the table.

In a separate bowl, beat the eggs with the addition of salt and pepper, peel the walnuts from the shell and grind them using a food processor, blender or meat grinder. Rinse the feathers of green onions or other greens in running water and dry, chop as small as possible.

To make the batter stick better to the surface of the fish, you can use regular potato starch instead of flour.

Put the nuts and herbs in different bowls, separate the flour in a bowl. Dip fish pieces or fillets in flour, then in an egg, then in greens, then return to the beaten eggs and breaded the fish in ground nuts.

Grease a baking sheet with butter or line it with foil, which must also be greased, or parchment paper, which does not require pre-greasing. Bake the fish in the oven for about 25 minutes at 180C until golden brown on the surface of breaded fish pieces.

It can be served both hot and cold with a vegetable side dish or as an appetizer to a frothy ice beer. In this case, it is recommended to remove the skin and bones from the fish by hand.

With cheese

The dish contains the following ingredients:

6 small perch carcasses;
2-3 large onions;
5 ripe tomatoes;
125 gr. cheese that melts well;
half a juicy lemon;
vegetable oil;
coarse salt and black pepper;
some greenery.

Preparation

Peel the onions, cut them into thin half rings, sprinkle with lemon juice, sprinkle generously with salt and black pepper and leave to marinate.

Interesting! Instead of lemon juice can be used Apple vinegar with the addition of granulated sugar - the taste of pickled onions will become even more aromatic.

Season the prepared fish with salt and pepper and place on the bottom of a greased baking dish. Place the pickled onions and stalks of herbs inside the abdomen, distribute the tomatoes cut into half rings over the fish.

Bake in the oven for about 20-25 minutes, then remove the mold, sprinkle the dish with grated cheese and bake until golden brown. Rice or boiled potatoes are suitable for this dish, or you can serve fresh vegetable salad.

Wholly

The dish contains the following ingredients:

1 large river perch;
half a lemon or lime;
1 shallot onion;
salt and pepper;
vegetable oil;
a bunch of dill and parsley.

Preparation

Before baking the perch whole or with the skin, it must be peeled off, peeled, fins cut off and, if necessary, separated from the bones. But to bake fish in scales is best in foil, and not on coals.

Rinse and dry the prepared fish, rub with salt and spices, be sure to make several longitudinal cuts on the carcass. So the fish itself will marinate better, and the seasoning, and the fish will not curl up when baked, and you can also put lemon slices in it for taste and aroma.

The fish will be juicier if you use not a lemon, but a juicy orange or lime.

Squeeze the lemon juice onto the fish, put the remnants of the zest with sprigs of herbs in the abdomen. Onion peel and chop, remove half to the greens in the abdomen, and put the rest into the incisions.

Lubricate the mold or foil with vegetable oil, put the whole fish and send to hot oven heated to 180C for half an hour. Serve with any side dish and half a lemon, which can also be baked in the oven for juiciness and sweetness.

Several useful tips will help you quickly cope with the preparation of a delicious homemade meal:

If the fish is stuffed with raw or fried onion half rings, the fish will become much softer when baked.
After cooking, it is recommended to season the fish with a few drops of lemon juice - this will give it a special taste and aroma.
So that on the surface of the fish a golden and golden brown, a few minutes before cooking, you can turn on the "Grill" function.
To avoid injury. Even with the tightest gloves when cutting fish, the first step in the perch is to remove all fins.
Cooking fish will take much less time if the perch is pre-marinated.
It will be easier to remove the scales from the fish if the perch is immersed in boiling water for 1-2 minutes, you can also rub the carcass with coarse salt and leave it in the refrigerator overnight - in both cases, it will be much easier to clean the fish.
Great for perch fresh vegetables, crumbly rice and potatoes in all possible variations of its preparation.
When baked, sour cream or mayonnaise can be replaced with dry white wine or apple (grape) juice, so the fish will remain tender and very juicy.

Finally

Pick up delicious recipes to prepare an everyday dinner for the whole family or a festive baked snapper lunch is not as difficult as it seems at first glance. And such a dish looks very appetizing and tasty, it takes very little time and effort.

Bake river perch weighing up to 900 grams in the oven at 180 degrees.

Bake perch weighing from 900 grams to 1.5 kilograms at the same temperature.

Bake perch weighing from 1.5 to 2 kilograms at 200 degrees.

How to bake river bass

Products
River perch - 1 fish weighing 1 kilogram
Onions - 1 piece
Mayonnaise - 50 grams
Vegetable oil - 3 tablespoons
Salt, pepper - to taste

Food preparation
Cut off the head of the perch, cut off the fins and tail. The scales do not need to be cleaned, as they will easily fall behind when the fish is cooked.
Slice open the belly with a knife along the direction from head to tail, remove the insides.
Rinse the perch under running water. Cut 1 onion into half rings. Grate the perch carcass inside and outside with salt and pepper.
Put chopped onions into the abdominal cavity and pour 50 grams of mayonnaise.
Put prepared perch on a sheet of food foil, greased with vegetable oil, wrap.

How to bake perch in the oven
Put the fish in foil on a baking sheet, send to the oven, preheated to 180 degrees, bake for 20 minutes.

How to bake perch in an airfryer
Put the perch in foil on the top wire rack of the airfryer, bake for 15 minutes at a temperature of 220 degrees and an average blowing speed.

How to bake perch in a slow cooker
River perch, wrapped in foil, put on the bottom of the multicooker bowl, close the lid. Select the "Baking" mode and a cooking time of 30 minutes.

Fusofacts

Calorie content baked river perch - 103 Kcal / 100 grams.

Storage period baked river bass - 24 hours in the refrigerator.

Beneficial features river bass

The meat of river bass contains vitamin A (immunity, skin, teeth, hair), B vitamins (nervous and cardiovascular systems), vitamin D (fighting viruses, forming the skeletal system), vitamin E (reducing fatigue, healing wounds) ; useful microelements: potassium and sodium (water and salt metabolism), iron (improving memory and brain function).

Baked perch sauce

for 2 perches weighing 1 kilogram each

Products
Chicken egg - 1 piece
Onions - 2 pieces
Dry white wine - 150 milliliters
Cream (30%) - 200 milliliters
Fish broth - half a liter
Butter - 40 grams
Bay leaf - 4 leaves
Black peppercorns - 5 peas
Salt, ground pepper - to taste

Making the sauce
Peel and chop 2 onions. Detach egg yolk from protein. In a cup, beat the egg yolk with a fork.
Melt 40 grams of butter in a deep frying pan, add finely chopped onions and fry over low heat for 3 minutes. Pour 500 ml into the pan fish broth, salt and pepper, put 4 bay leaves, 5 black peppercorns, bring to a boil.
Pour 200 ml of white wine into the sauce, cook for 15 minutes. Then pour in 200 milliliters of cream, cook until thickened for 5 minutes, stirring constantly. Mix whipped yolk in a cup with part of the sauce, pour into the pan. Mix everything, remove the pan from heat.
Serve warm as a gravy.

Sea bass is a frequent guest at a festive feast. In terms of taste, juiciness and health benefits, this fish can compete with any others, including elite ones: salmon, salmon and pink salmon.

The fins must be removed before cooking. They are sharp enough to injure the palm of your hand. Then they cut off the head, clean the scales and gut the insides. Most often it is baked whole, in various sauces and marinades, but sometimes it is cut into portioned steaks.

There are much fewer bones in the sea bass than in the river, but you still need to be careful and extremely careful while eating.

This fish is baked in an electric oven with various vegetables, cheese, mushrooms, in foil, in a sleeve, or simply seasoned with spices, put on a wire rack and baked like on a grill. Whichever cooking method you choose, do not forget that sea fish it cooks very quickly and you should not overexpose it on the stove, otherwise you will get a dry, tasteless dish.

Whole roasted sea bass

Baking whole fish in the oven is the most easy way preparation, which can be handled not only by an inexperienced young housewife, but also by an equally distant owner.

We wash the carcass under the stream cold water... Using special scissors, carefully cut off the tail and fins. We remove the scales with a knife. It is better to do this in a deep sink so that it does not fly in all directions. We cut the belly with a perch and remove all the insides with one sharp movement of the hand. Thoroughly wash the abdominal cavity so that the blood comes out and the fish does not taste bitter.

Rub abundantly inside and outside with salt and spices, leave to nourish with the aromas of herbs. We turn on the electric oven at 175 ° C. Prepare a glass brazier and put a piece of butter in it.

My parsley, shake it off and chop finely. We stuff the perch with herbs inside, put it in a dish and set it to bake for twenty minutes. Some housewives squeeze lemon juice onto the fish, but this will only make the dish drier.

Before baking on the sides, you need to make cuts corresponding to the portioned pieces; in finished form, this is more difficult to do - the dish will fall apart.

Red sea bass with potatoes and cheese

A delicious dish is made from red perch fillet with young potatoes and grated cheese. From the very mention, there is a desire to cook it immediately.

fillet of red sea bass - 650 g;
potato tubers - 1 kg;
cheese - 300 g;
dill - 1 tsp;
homemade mayonnaise - 4 tbsp. l .;
oil - 3 tbsp. l .;
salt - 1 tsp;
egg - 2 pcs.

Preparation: 75 minutes.

Calories: 73 Kcal / 100 g.

Red sea bass can be bought whole and cut into beautiful fillets at home, but it will take at least an hour. You can pay a little more, but buy ready-made meat. In any case, this should be done in a trusted specialty store in order to get a quality product.

We clean young potatoes with a knife or using a metal mesh. If the tubers are large, cut them into quarters. Beat eggs with homemade mayonnaise, add salt.

Distribute the potatoes on a baking sheet with high sides, sprinkle with vegetable oil. Put the perch fillet on top. Fill with egg-mayonnaise dressing and sprinkle with a thick layer of grated cheese.

We put to bake in a heated electric oven for fifty minutes. We immediately lay out the finished hot dish on plates and serve.

How to cook delicious sea bass in foil

Roasting seafood in foil is one of the most common cooking methods. Due to this wrapping, the product retains all its juice inside and at the same time turns out to be very tender.

fish (sea bass) - 2 pcs.;
onion - 1 pc.;
carrots - 1 pc.;
vegetable oil - 3 tbsp. l .;
pepper, salt

Preparation: 40 minutes.

Calories: 59 Kcal / 100 g.

Wash fresh sea bass in water, cut off the fins, peel off the scales and take out the insides. The head can be left or cut off on the ear. Chop the onions with thick rings, carrots - in bars.

We grease the fish well with salt inside and on the surface. Cut off a long piece of foil, fold it in half and put one fish in the center. Crush with pepper. Put vegetables in the abdomen, pour oil on the top and wrap it tightly in foil so that there are no gaps.

We process the second fish according to the same principle. We start the device at 180 ° C. We spread the blanks on a baking sheet and send them to bake for twenty-five minutes. At the end, carefully tear off the foil and let the fish brown. Be careful not to drain all the juice. Form a kind of boat.

Transfer the finished dish to a plate, garnish with sliced lemon and red tomatoes.

Fillet recipe in sour cream

Homemade fat sour cream is always a win-win for pickling and pouring any fish that is baked in the oven. This fermented milk product helps to soften already tender meat.

perch fillet - 4 pcs.;
sour cream - 200 ml;
parsley - 25 g;
carrots - 2 pcs.;
unrefined oil - 2 tbsp. l .;
salt - a pinch.

Preparation: 55 minutes.

Calories: 92 Kcal / 100 g.

Wash the finished fish fillet and dry it on a napkin.

Grease the frypot with vegetable oil. Remove the peel from the vegetables, cut into half rings. Sprinkle the fish with special spices, herbs and salt, leave for ten minutes. Chop the parsley.

We turn on the electric oven at 185 ° C. Put the fillets in the brazier tightly to each other, distribute the prepared vegetables with a thick layer on top. Homemade sour cream put everything in the center at once and spread with a spoon all over the dish. It turns out a vacuum for baking. We set to prepare for thirty minutes. At the end, sprinkle the fish with sour cream parsley and serve with mashed potatoes or buckwheat.

According to the same scheme, you can cook perch, only pickle it not in spices and herbs, but home light mustard. It will also turn out delicious.

Sea bass with vegetables in the sleeve

When baking perch with vegetables, you can experiment every time - change the ingredients. So you will not get tired of the dish and, as a result, you will find the most suitable combination of products for you.

peas - 200 g;
fish (sea bass) - 2 pcs.;
onion - 2 pcs.;
broccoli - 200 g;
tomatoes - 2 pcs.;
oil - 3 tbsp. l .;
fragrant herbs for fish - 2 tsp;
salt - 1 tsp

Preparation: 75 minutes.

Calories: 87 Kcal / 100 g.

We clean the fish, remove the entrails, cut off the fins and tail. We make an incision along the ridge and turn it inside out with one sharp movement. So the ridge will instantly peel off the meat, and only small bones will remain in the fish, which will practically dissolve when baked. Rub the resulting fillet with dried herbs: rosemary, thyme, dill. Anything in stock will do.

We are preparing vegetables. Immerse broccoli in boiling water for one minute, remove with a slotted spoon and lay out on a towel. Pass the onion for vegetable oil... My tomatoes and cut into rings.

We take a deep brazier, put onions, broccoli, tomatoes on the bottom, pour canned peas and top with fish fillets. Add some salt, pour with the remaining oil and set to bake in a heated electric oven for fifty-five minutes.

The dish will turn out to be even tastier if the fish is pre-marinated;
The scales are easier to remove from the perch if it is immersed in boiling water for one minute or in the freezer for five minutes. Another trick: sprinkle the fish with coarse salt at night, in the morning the plates will peel off by themselves. But it is best to use a special knife for cleaning seafood;
To remove the skin without difficulty, freeze it, then make an incision on the back, and it will come off in one motion;
This sea fish turns out to be delicious not only when baked in the oven. The ear welded on it is simply divine. The perch is already immersed in boiling water and boiled for no more than ten minutes;
If the dish is intended for children, then it is better to cook the fish in a double boiler and carefully select the bones;
Baked sea bass goes well with loose rice, fresh vegetable salad and fried potatoes;
Do not thaw fish in water, it will lose all vitamins and be dry. It is best to do this in the refrigerator, even if it takes longer;
It is better to trim the tail and fins with special scissors and gloves so as not to prick your fingers or palm;
Experienced chefs cook sea bass in white wine, in batter, with mushrooms and herbs, and rub with a mixture of olive oil and balsamic vinegar.

Bon Appetit!

Sea bass used to be a frequent guest on any home kitchen, but over time it was unnecessarily forgotten in favor of more delicious dishes. Nevertheless, from this he did not lose his taste, so you can always return to this wonderful delicacy and please all his relatives with them. In addition, this is not difficult to do - just buy a fish and get an oven, and many recipes will tell you how to cook sea bass with various ingredients.

Sea bass is prized not only for its amazing taste, but also for its beautiful reddish hue and the many beneficial substances contained in this fish. Omega-3 acids are especially important, which have a beneficial effect on digestion. They are also found in other types of fish, but sea bass can rightfully be considered the record holder for this indicator.

Red perch in the oven is baked whole or in pieces, sometimes only fillets are used at all. Often, foil or a sleeve is used for cooking, which allow you to preserve maximum juice and vitamins in the fish.

Together with the fish, a variety of vegetables, lemon, cheese, mushrooms, herbs and spices. The result is a complete dish that can be served even without an additional side dish.

Sea bass with potatoes is a complete meal for lunch or dinner, cooked right away with a side dish. Approximately the same baking time allows you to easily combine all these ingredients and get the perfect taste and consistency of each of them. It is better to take spices ready for red fish, but if they are not at hand, season the dish with dried herbs.

Ingredients:

1 perch;
300 g potatoes;
1 lemon;
2 onions;
1 carrot;
3 tbsp. l. olive oil;
1 tbsp. l. balsamic vinegar;
1 tsp salt;
2 tsp spices for fish.

Cooking method:

Boil potatoes and carrots in salted water until tender.
Peel the fish and cut off the fins.
Make shallow long cuts on the carcass, then sprinkle the perch with spices.
Mix olive oil and vinegar, pour the resulting sauce over the fish.
Squeeze lemon juice on top of the carcass, leave the fish to marinate for 1 hour.
Cut the onion, boiled potatoes and carrots into rings.
Grease a baking dish, place potatoes, then carrots and onions.
Put the perch on the onion, bake at 200 degrees for 45 minutes.

Interesting from the net

Foil is The best way make the fish soft and juicy. Moreover, all vegetable juice will not spread over the baking sheet, but will remain inside the foil, and can be used as a delicious gravy. Bell pepper and the tomato is very refreshing to the dish, and the potato makes it satiety. Parmesan can be substituted with another hard cheese if needed.

Ingredients:

2 perches;
1 bell pepper;
4 potatoes;
150 g parmesan cheese;
1 tomato;
7 tbsp. l. sour cream;
2 cloves of garlic;
1 bunch of dill;
4 bay leaves;
Salt pepper.

Cooking method:

Cut potatoes, tomatoes and bell peppers into slices.
Grate the cheese and chop the herbs finely.
Rub the peeled fish with salt and pepper, put on foil.
Put tomatoes on the perch, sprinkle everything with cheese and herbs.
Place potatoes and bell peppers on top.
Add chopped garlic and bay leaves.
Pour sour cream over each fish, wrap the foil.
Bake the perch for 1 hour at 200 degrees.

Whole baked perch looks great on any table. At the same time, it certainly will not fall apart and will bake perfectly. With this recipe, the hostess will have a minimum of hassle and maximum positive feedback from guests. Ready-made seasoning for fish is sure to be found in any supermarket.

Ingredients:

2 perches;
1 bunch of greens;
½ lemon;
4 cloves of garlic;
Seasoning for fish;
Salt pepper.

Cooking method:

Rinse and clean the fish, cut off the fins.
Finely chop the greens, chop the garlic into thin slices.
Grate the carcasses well with seasoning, make cuts from the outside and stuff the fish with garlic.
Put lemon wedges and herbs inside the perches.
Wrap each perch in a separate piece of foil and place in a deep baking dish.
Bake the perch for 20 minutes at 180 degrees in foil and another 10 minutes, unrolling the foil.

Now you know how to cook sea bass baked in the oven according to the recipe with the photo. Bon Appetit!

Oven sea bass is every fan's dream fish dishes. Tender fillet and a fragrant sauce, which can easily be made by adding a few vegetables to a baking sheet, will not leave indifferent any gourmet. Experienced chefs will gladly tell you how to cook sea bass in the oven:
Sea fish usually does not have a pronounced aroma, however, it is better to add a little lemon juice to the perch in order to certainly get rid of the fishy smell;

If you are cooking fish in foil, then at the end of baking, unfold the foil and bake the perch for another 5-10 minutes. This will make it more ruddy;

If you stuff the perch with vegetables, boil them until tender, otherwise they won't have time to bake.