Perch in a roasting bag. Sea bass in the oven in the sleeve is a lean tasty dish. Sea bass baked with vegetables

Sea bass is a frequent guest at a festive feast. By taste, juiciness and 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.

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 cooks very quickly and you should not overexpose it on the stove, otherwise it will turn out dry, not tasty dish.

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.

Preparation: 35 minutes.

Calories: 65 Kcal / 100 g.

We wash the carcass under running 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.

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 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.

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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.

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.

Homemade fatty sour cream is always a safe option for pickling and pouring any fish that is baked in the oven. This fermented milk product helps to soften the 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. Put the homemade sour cream all at once in the center and spread it 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 with homemade light mustard. It will also turn out delicious.

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. Saute the onion in vegetable oil. My tomatoes and cut into rings.

We take a deep roasting pan, 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.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Who would argue that fish is extremely beneficial to our health? But not every housewife knows how to cook this valuable product correctly and tasty. Fried, steam, baked, as part of casseroles, pies, pies and pizza, fish has become indispensable on the tables. How to cook it deliciously and at the same time preserve useful substances?

How to cook perch in the oven

Many housewives constantly ask themselves the question: how to cook fish properly - bake it or steam it, in pieces or whole, sea ​​fish use or river? In cookbooks, you can often find photos showing the preparation of perch in the oven. To make the dish tasty and delicious, you need to master some chef's tricks.

How much to bake

The baking time of fish depends on the variety, size and weight. How much perch to bake in the oven? If the fish is small (up to a kilogram), then it will take at least 20 minutes, larger specimens are baked from 30 minutes to an hour. It is more expedient to use foil or a sleeve in this case - this way the product will retain more useful substances and will be richer and tastier. Plus, you will save time when cleaning the baking sheet.

Oven perch recipe

In order for any fish to turn out so that you lick your fingers, you need not only to know the recipe for cooking perch in the oven, but also to choose the right main product:

• preference should be given to chilled fish, not frozen;
• a high-quality perch has whole, intact scales, there are no spots and bruises;
• the gills are pink, the eyes are clear, not cloudy;
• perch, unlike hake (which is often sold instead of the more expensive red sea bass) has snow-white meat, and hake is yellowish.

Baked sea bass

Many housewives are accustomed to frying red perch. At the same time, such a valuable seafood not only loses valuable substances, but also gains additional calories. You need to cook the carcass or fillet correctly - baking in the oven with vegetables or other side dish. How to cook sea bass in the oven? You should choose a high-quality carcass, prepare it correctly and bake it in accordance with the step-by-step photos of the recipe.

Ingredients:

• carrots - 200 g;
• fish - 1 kg;
• tomatoes - 500 g;
• onions - 300 g;
• potatoes - 400 g;
• butter- 50 g;
• salt, herbs - taste.

Cooking method:

1. Peel, cut the onion into rings and cut the carrots into strips.
2. Chop the tomatoes into wedges.
3. Saute vegetables in butter for 7-8 minutes.
4. Peel the potatoes, cut into slices.
5. Process the fish: remove scales, cut off fins, remove gills, entrails, rinse.
6. Put potato slices on the bottom of the mold, with the next layer half a serving of browned vegetables, finely chopped greens, a fish carcass.
7. Stuff the fish with vegetables, season with spices and salt.
8. Bake for 30 minutes at 180 degrees.

Fillet

How to cook perch fillets in the oven? The fish can be baked not only whole in foil, but also milled, and then stewed in a sauce or cooked with vegetables. Milling a carcass does not require special knowledge or skills, just a little patience and a sharp knife. Place the carcass on a board, cut off the head and tail, fins, remove the entrails and rinse. Place the knife strictly parallel to the surface of the table and, starting from the head, separate the fillet from the ridge to the tail, and then remove the skeleton itself. Step by step photo process can be found in cookbooks.

Ingredients:

• fillet of red perch - 700 g;
• sour cream - 200 g;
• garlic - 2 cloves;
• egg - 1 pc.;
• lemon juice - 30 ml;
• carrots - 150 g;
• cheese - 120 g;
• salt, spices - the taste.

Cooking method:

1. Cut the fish pulp into 4-5 centimeter pieces.
2. Marinate them like this: sprinkle lemon juice, season with salt and spices. Let sit for 5-7 minutes
3. Line a baking sheet with parchment, lay out the pieces.
4. Grate the carrots with medium holes, fry with oil.
5. Chop the garlic, put in a plate with sour cream. Enter the egg, grated cheese, spices, salt. Stir the dressing thoroughly.
6. Put the sauce on each piece of fish, bake everything for 40-45 minutes (first 180, and at the end grill and 200 degrees).

With vegetables

It is not in vain that this sea-dweller is highly valued by professional chefs. Perch meat is juicy, sweetish in taste and dense. It should be admitted that red perch with vegetables in the oven is more refined and tastier when baked whole. Almost any vegetables, asparagus, cabbage can be an addition to the dish, but in this case we will stuff it with onions and tomatoes.

Ingredients:

• carrots - 150 g;
• tomatoes - 200 g;
• carcass of fish - 700 g;
• lemon - half;
• onions - 150 g;
• olive oil - 70 ml;
• garlic, salt, fish spices - to taste.

Cooking method:

1. Cut off the fins from the fish, remove the entrails and peel. Dry the carcass on a towel.
2. Combine crushed garlic, spices, salt, oil in a bowl. Squeeze out the juice of half a lemon, mix everything.
3. Put the fish carcass on a board, thoroughly lubricate the inside and outside with a mixture of herbs and oil. Leave to marinate for half an hour.
4. Peel the onion, cut into rings, cut the carrots into circles. Toast vegetables until golden brown.
5. Put the perch carcass in a hot frying pan, fry on both sides for 3-4 minutes - this will keep all the flavors inside the product.
6. Put the fish on a sheet of foil, stuff with vegetables, lay them on top of the carcass.
7. Cut the tomatoes into thin rings and place on top.
8. Connect the edges of the foil, bake everything for 30 minutes (190 degrees).

In foil

Another recipe for baking fish. Perch baked in foil will look great on any table. For baking, it is preferable to use large carcasses - they are juicier, and there is more meat in them. It is very important to clean the fish properly: the process is complicated by the fact that the perch has very sharp and poisonous fins, a prick of which can cause a lot of trouble. Therefore, before work, you must first remove them.

Ingredients:

• potatoes - 300 g;
• fish - 1 kg;
• tomato - 300 g;
• onions - 300 g;
• basil and parsley - 50 g;
• olive oil - 100 ml;
• herbs, spices, salt - the taste.

Cooking method:

1. Scrub the fish, remove entrails and gills. Cut the carcass crosswise to a depth of 5-6 mm to cut through small bones.
2. Rub the fish with spices or herbs, leave for half an hour.
3. Peel the onion, chop into wedges. Fry until golden brown.
4. Bake the potatoes until tender with microwave oven(10 minutes). Cut the vegetable into 6 pieces.
5. Cut the tomatoes into 8-10 slices.
6. Put herbs (basil and parsley), potatoes, fish carcass on a sheet of foil. Top with onions, tomatoes, herbs. Season everything with salt.
7. Wrap the foil over and bake for 45-60 minutes until cooked at around 190.

Up my sleeve

Sleeve baking is one of the most useful ways preparation of any products. The perch in the roasting sleeve will not only quickly be stewed, but will also preserve all the necessary substances and, most importantly, its unique taste. The fish needs to be well cleaned of scales, remove the fins and entrails, film and gills, and at the final stage cut off the head. It does not need to be thrown away, because a beautiful ear is obtained from the head.

Ingredients:

• potatoes - 400 g;
• sour cream - 100 g;
• garlic - 3 cloves;
• fish carcass - 1 kg;
• lemon - 4-5 slices;
• onions - 100 g;
• dill, parsley, salt - taste.

Cooking method:

1. Peel the fish, salt thoroughly.
2. Peel the onion, fry in oil until golden brown.
3. Put half of the onion, the fish carcass, the remaining onion into the sleeve.
4. Put lemon wedges, sprigs of herbs on top.
5. Boil the potatoes until half cooked in salted water. Cut the garlic into slices, add to the potatoes.
6. At this stage, add sour cream, chopped basil to the potatoes.
7. Place the sleeve with the fish on a baking sheet, and put the potatoes with sour cream next to it.
8. Bake everything for 30 minutes at 190, then cut open the sleeve and leave to brown for another 10 minutes.

With cheese

What could be more appetizing and tastier than food baked under golden cheese crust? Perch baked with cheese comes out tender, aromatic and unusually delicious. Even the most capricious child who hates seafood will like such a meal. According to this recipe, you can cook any kind of fish - it will certainly turn out tasty, healthy, satisfying.

Ingredients:

• fish carcasses - 6 pcs.;
• onions - 150 g;
• tomatoes - 500 g;
• cheese - 100 g;
• lemon juice - 70 ml;
• spices, salt - the taste;
• egg - 1 pc.

Cooking method:

1. Peel the onion, cut into strips, pour with lemon juice. Send to marinate for 15 minutes.
2. Put the fish carcass on the bottom of the mold, sprinkle with spices, salt and herbs.
3. Place pickled onions and tomato slices on top.
4. Bake for 30 minutes at 180 degrees.
5. In a bowl, mix the egg, grated cheese, a little salt. Whisk.
6. In the last step of cooking, fill everything with cheese dressing. Brown for 5-7 minutes.

River without cleaning

The recipe below will tell you how to cook perch in scales in the oven. The dish turns out to be tasty, satisfying, and it is easy to prepare it. In this way, small carcasses are baked, which there is no time to clean, but a large specimen can also be baked this way, using your favorite seasonings and coarse salt. After cooking, the scales are perfectly cleaned - it simply leaves along with the fish skin.

Ingredients:

• onions - 150 g;
• lemon - 1 pc.
• river perches - 1200 g;
• carrots - 200 g;
• butter - 30 g;
• celery (root) - 150 g;
• white wine - 100 ml;
• spices for fish, salt to taste.

Cooking method:

1. Remove entrails and gills. Salt, season with spices.
2. Grate the lemon to get the zest, squeeze out the juice.
3. Rub the outside and inside of the carcass with lemon juice.
4. Pour wine over the carcasses, let stand for an hour and a half.
5. Cut vegetables (carrots, celery, onions) into rings, fry in butter until soft, season with chopped herbs.
6. Place the carcasses on the foil, fill them with vegetables, bake (30 minutes / 180 degrees).

With potato

Fragrant, exquisite dish when cooking, it will exude such a smell that all the neighbors can come running to you for dinner. Sea bass in the oven with potatoes is baked with mushrooms and sour cream. This amazing combination of ingredients provides the dish with a special taste: the fish fillet is saturated with the aromas of mushrooms, and then gently enveloped and saturated creamy taste sour cream.

Ingredients:

• potatoes - 1 kg;
• perch - 5-6 pcs.;
• onions - 150 g;
• champignons - 250g;
• seasonings - 25 g;
• sour cream - 100 ml;
• olive oil - 50 ml;
• soy sauce- 30 ml;

Cooking method:

1. Peel the potatoes, cut into slices.
2. Cut the onion into rings, combine with potatoes.
3. Add sour cream, soy sauce, salt, seasonings, stir.
4. Put vegetables on foil, cut champignons into slices, place on top of vegetables.
5. Clean fish carcasses: remove heads, entrails, black film. Then remove the skin, cut into portions, put on vegetables, salt, season. Sprinkle the contents of the dish with olive oil.
6. Cover the dish with foil and bake the fish for 40 minutes at 180 degrees.

With sour cream

Excellent, unique taste of baked fish combined with a delicate aftertaste of sour cream and spices. Perch in sour cream in the oven is easy to cook and bakes quickly. First, you need to clean the carcass from the scales, cut off the fins and tails with scissors. Then the fish is thoroughly washed, the black film is removed, dried on a paper towel from excess moisture.

Ingredients:

• red perch - 700 g;
• garlic - 3-4 cloves;
• onions - 200 g;
• parsley and dill greens - 50 g;
• lemon - half;
• butter - 70 g;
• sour cream (or mayonnaise, cream) - 100 ml;
• mustard - 40 g;
• spices, salt - the taste.

Cooking method:

1. For the sauce, combine sour cream, juice of half a lemon, mustard, spices in a small bowl.
2. Spread the sauce on the inside and outside of the perch. Let marinate for 40-45 minutes.
3. Chop the herbs, chop the garlic, mix. Fill the carcasses with this mixture.
4. Before cooking the perch in the oven, put it on the bottom of the mold, put rings of onions, lemon, pieces of butter around.
5. Bake until golden brown for 40 minutes (temp. 190 degrees).

Wholly

Experienced fishermen and connoisseurs fish dishes argue that there is nothing tastier than fish baked whole without an abundance of marinades and spices, but simply fish with salt and pepper. Oven-baked river perch is only cleaned of entrails, fins and gills, cut to reduce the number of small bones, poured with oil and baked. The most delicious fish is ready!

Ingredients:

• large perch carcass - 1 pc. (more than 1 kg);
• lemon - 1 pc.;
• salt, spices, vegetable oil - to taste.

Cooking method:

1. Before baking the perch in the oven, peel the already processed carcass from the scales, dry on a paper towel.
2. Make 3-4 cuts along the entire length - deep, the thickness of the cut is 5-6 mm.
3. Sprinkle lemon juice over the entire carcass.
4. Season with salt and pepper inside and out, not forgetting the cuts.
5. Grease a baking sheet with oil, put the carcass. Drizzle with oil.
6. Bake the fish at 180 degrees for 30 minutes.

To cook delicious fish, you need to not only find delicious recipe perch in the oven. You need to know a number of culinary subtleties, and a photo correct cleaning, preparation of fish products, baking recipes can be found on the net. This will help novice housewives to master all the complexities of cooking fish and seafood.

For the dish to turn out to be great, it is important to choose the right perch. High-quality fish have uniform color, and the scales are not damaged. There should be no bruises and spots on the carcass. Chilled fish have shiny and bulging eyes. If they are cloudy, and the gills are gray, the fish is not the first freshness in front of you. The gills of fresh perch should be pink to red in color.

To prepare perch baked with herbs and lemon, you will need:

1 medium perch;
- 1 tbsp. l. olive oil;
- 1 lemon;
- ground black pepper, salt and herbs to taste.

Prepare the perch. To do this, rinse it under running water and, without closing the tap, clean the scales. Begin brushing from the tail, using a sharp knife for this purpose. From a special scraper, fish scales will fly in different directions. In addition, the scraper can tear the skin of the perch, which is undesirable.

After removing the scales, use scissors to make a longitudinal incision along the belly of the fish. Cut off all fins; leave the tail alone. Gut the entrails, remove the gills and rinse the fish underwater again. Pat it dry with paper towels or napkins.

Place the perch on a plate or cutting board and make neat cross cuts on both sides of the carcass. Then rub the fish with salt and place in a deep bowl. Leave the perch like this for 10-15 minutes.

Wash the lemon, cut it into thin slices and fry them in olive oil for 2-3 minutes. Place the lemon wedges in the notches on the fish.

Place herbs such as mint, tarragon, thyme, and basil on the foil. Place the perch on top of them and season with salt and pepper to taste. Spices can also be placed inside the fish. Carefully wrap the carcass in foil, place on a baking sheet or in a special form and send it to the oven heated to 200 ° C. Roast the perch for 40 minutes.

To give the fish a delicious crispy crust, carefully cut the top layer of the foil, straighten its edges so that the perch is open, and bake it for another 10-15 minutes.

Baked perch in foil is served hot. It can be cut into portions, but it is better to serve this fish directly in foil. This will help the perch retain the juice it produces during baking. You can put lemon wedges next to each portion of the dish. An ideal side dish for it will be boiled potatoes, rice or vegetable salad.

Try baked snapper sour cream sauce... For this dish, take:

Perch carcass;
- 200 g sour cream;
- a bunch of fresh dill and parsley;
- ground black pepper and salt.
- 1 onion.

Peel the fish, gut and rinse well. Make small notches on the carcass to help the fish soak in the sour cream sauce. Place the perch on a plate and season with salt to taste.

Peel the onion and cut into rings, not too thick. Place the onion on the bottom of the dish in which the fish will be baked. Pre-lubricate it with vegetable oil. The onion base will give the fish a special flavor.

Make sour cream sauce. To do this, finely chop the parsley and dill, put them in a bowl and cover with sour cream. The fatter it is, the better. Pepper a little, salt and mix everything.

Pour the sour cream sauce over the perch, trying to get it into the belly of the fish. Put the carcass in a dish with onions, then place it in an oven preheated to 200 ° C. Bake for 40-45 minutes. Pour the juice over the perch 15 minutes before the end of baking, so that it acquires a beautiful appetizing crust. The fish cooked according to this recipe turns out to be incredibly juicy. Fresh vegetables will be an excellent addition to it.

You can marinate the fish before baking. For baked pickled bass, take:

1 perch carcass;
- lemon;
- 1/4 tsp ground black pepper;
- 1/3 glass of water;
1/3 cup soy sauce
1/3 cup brown sugar
- 2 tbsp. l. olive oil.

Butcher the perch as for the first recipe. Sprinkle the fish with lemon juice and season with pepper and salt. In a small bowl, combine brown sugar, soy sauce, olive oil and warm water... Stir the mixture until the sugar dissolves. The marinade is ready.

Place the perch in plastic bag and pour in the marinade. Shake the bag so that the marinade covers all the fish. Tie the bag to prevent spillage. Refrigerate fish for 2-3 hours.

Preheat the oven to 220 ° C. Place the fish in a baking dish and bake for 10-15 minutes. Serve hot baked marinated bass. Top with tomato or cream sauce.

Oven baked sea bass, Is one of the best cooking options for this fish. Oven-baked sea bass, depending on the type and size, can be served alone or with any side dish.

Choosing sea bass for baking

Choosing sea bass is not easy. If you definitely don't want to be fooled, then choose a bright red carcass. Lift up, for fidelity, a little of his scales; you should see a white skin underneath. Bright, like the carcass itself, such a perch has gills and fins. If the latter are dull, there is some kind of dregs on them, this indicates the staleness of the sea bass.

His eyes, his body will tell about the quality of the sea bass. The first, in a healthy, high-quality individual, are always not cloudy. The second is always elastic: when pressed, no dents remain on it.

When buying a headless sea bass carcass, focus on the white color of the meat. Here they may try to deceive you by passing hake fillets as perch, which is much cheaper. There is a difference: in perch, the color of meat is absolutely white, in hake it is always yellowish.

When buying a frozen carcass, pay attention to its shape. Usually it should be straight, not bent. Do not buy sea bass if its weight has alerted you - due to the storage time, it may simply dry out, therefore it weighs little in comparison with its volume.

The thickness of the ice, or glaze on the body of the fish should be no more than a millimeter. In addition, quality sea bass has bright scales, without any gray coating.

How to store sea bass

Once purchased, frozen sea bass is usually defrosted and cooked immediately. You can put it in the freezer - he will wait there for his fate for several days. If you purchased fresh fish, you must use it within 8 hours.

Oven baked sea bass recipes

Oven baked sea bass in foil

Baked sea bass with tomatoes

From the ingredients for the dish you need: sea bass (kilogram), salt, 2 onions, 2 tomatoes, pepper, a third of a lemon, tablespoons of olive oil, herbs.

The order of cooking a dish includes the following operations:

1.The sea bass is thawed. They are cleaned of scales, cut along the abdomen and remove the insides. They wash well.

2. Separate fillets - two from each fish.

3. Peel the onion, then wash and chop it finely.

4. Tomatoes are washed, wiped off moisture and cut into rings.

5. Greens are washed, shaken off the water, finely crumbled.

6. Each fillet of perch is coated with olive oil, pepper, salted, sprinkled with lemon juice. Leave to marinate for 10 ... 15 minutes. Then cut into small pieces.

7. Cover a baking sheet with a sheet of foil. Lay a layer of onions on it, sprinkle with chopped herbs on top. Arrange a layer of fish pieces on top, placing them with their skin up.

8. The layer of fish is covered with a layer of tomato rings. They will moisturize the perch during cooking and make its meat juicy. The foil is not covered at the top.

9. Prepare the oven by heating it to 180 ° C. Immediately after that, for 40 ... 45 minutes. send a baking sheet with perches to it.

10. Serve in portions. Decorate, for example, with greens.

Oven baked sea bass with potatoes

Before you start preparing this dish, you should buy or stock up on: 3 carcasses of sea bass, 3 onions, one potato, spices, salt, herbs.

Having prepared, they begin to work, performing it in the following sequence:

1. The fish, if necessary, is thawed, washed. They start cleaning, in which they rid it of scales, entrails. Then washed with running water, dried. Salted, sprinkled with pepper, doused in flour, fried, for example, in a pan and sunflower oil.

2. The katfoshka is cleaned, washed, cut into cubes. It is also fried, but only until half cooked.

3. Peel the onion, chop finely.

4. Take a sheet of foil, fold it in half.

5. Lay a layer of half fried potatoes on top of the foil. Add prepared onions and chopped greens on top. Smear with sour cream (mayonnaise). This is followed by a layer of sea bass, which is also coated with sour cream (mayonnaise). The remaining onions, herbs, potatoes are sent at the end on top of everything. Add 2 ... 3 more bay leaves.

6.The prepared is covered with an additional sheet of foil, the edges are fastened to the bottom sheet. Send for 30 ... 40 minutes. on a baking sheet in the oven. The latter should already be warmed up to 180 ° C.

7. Serve by slightly cooling the cooked and removing the top layer of foil.

Sea bass baked in the oven in the sleeve

Baked sea bass with cherry tomatoes

The ingredients for the recipe are as follows: 3 perches, 10 cherry tomatoes, a third of a glass of dry white wine, 50 g of butter, a pinch of dry basil, pepper, olive oil (used for frying), salt, 3 potatoes, Bulgarian yellow pepper, half a Crimean sweet onion , carrot, a couple of parsley sprigs, lemon.

Cooking procedure:

1. Perch is cleaned, removing scales, entrails, washed. Cut in large pieces... Salt, pepper.

2. Potatoes, carrots are peeled, washed, boiled until they are half soft. Then cut into large pieces with a knife.

3. Peel the onion, cut it in half rings. Fry a little in a pan.

4. Bulgarian pepper is peeled, washed, cut into strips. Fried in a pan.

5.Buret sleeve, place the frying inside. Tomatoes are then sent (not cut), vegetables, parsley and fish carcasses. The latter are pre-sprinkled with lemon juice from lemon slices (the lemon is cut into 8 parts). Inside the sleeve, to everything that is already there, add butter, basil, pour wine.

6. The sleeve is tied. Placed on a baking sheet in the oven and pierce several times on top. Bake for half an hour. In the oven, by the time of baking, the temperature should be 180 ° C. After the sleeve is opened and the fish is baked for another 5 minutes. It becomes ruddy at the end.

Baked sea bass with sauce

Oven baked sea bass in sour cream

Ingredients: one large perch fillet, 4 carrots, pepper, 300 g sour cream, lemon, salt, three cloves of garlic, fish seasoning, 200 g cheese, vegetable oil.

Cooking procedure:

1.Fire is defrosted, washed.

2.Berut a heat-resistant form according to the size of the fish, put it in it.

3. Top perch fillets are sprinkled with lemon juice.

4. Salt the fillet, sprinkle it with pepper, seasoning.

5. Peel the garlic and cut it finely. Sprinkle them on fish.

6. Peel the carrots, rub them coarsely, fry them almost until tender.

7. Place the fried carrots on top of the fish.

8. Rub the cheese. Coarsely grated.

9.Add sour cream to the cheese and mix.

10.The resulting sour cream-cheese sauce is poured onto the fish, distributed evenly over the entire area.

11. Dishes with fish are sent to an oven heated to 180 ° C. In half an hour everything is ready.

Red sea bass is a tasty, healthy fish. It is not as bony as the river, moreover, it is much more tender and juicy. It is best to bake the sea bass in the oven rather than fry it. Thanks to this, the fish will retain all its beneficial features... There is different recipes from sea bass with baking. If you use one of them, you will get a wonderful dish that will look amazing on festive table, and in the photo.

How to choose and prepare fish for baking

Look for a bright red perch in a store or market. Lift the scales, underneath you will see a white skin. The fish should have bright fins and gills. Do not take a perch with cloudy eyes and grayish gills, this is a sign that it is stale. If you are buying fillets or headless carcasses, study the color of the meat. A good fillet is white with a pinkish tinge. If it is yellowish, then in front of you, most likely, an ordinary hake. The frozen fish should be flat, without a thick layer of ice.

Defrost and peel seabass before cooking. The scales are easily removable. Cut the fins and tail with scissors. If there is a head, then it must be removed. Perch must be thoroughly cleaned of entrails and black film. When everything is ready, rinse the fish under the tap and pat dry. Based on what exactly you want to cook, immediately start baking or marinate beforehand.

Oven baked sea bass recipes

You can cook fish in a conventional oven, in a multicooker, or even on a grill. Sea bass dishes are delicious and they preserve a lot of vitamins and nutrients. Fish and vegetables are ideally combined, and different sauces will add unexpected flavors to the taste. You should definitely know a few original and simple recipes preparation of fish dishes.

How to cook whole red snapper

Ingredients:

• red sea bass - 4 pieces, about 350 grams each;
• lemon - 2 pcs.;
• vegetable oil - 4 tbsp. l .;
• parsley - a bunch;
• sweet butter - 100 g;
• salt, ground black pepper.

Step-by-step instruction:

1. Prepare the carcasses, peel them. If there are heads, cut them off.
2. Take a sharp knife and make transverse, not too deep cuts on all sides of the fish every couple of centimeters.
3. Rub the carcasses with salt and pepper on the outside and inside.
4. Wash the lemons. Cut them into thin semicircles.
5. Wash the parsley and dry. Place a sprig of herbs, a couple of lemon slices and about 25 grams of butter in the belly of each fish.
6. Divide the carcasses on 4 separate sheets of foil, pour over with vegetable oil.
7. Wrap the fish in tight foil envelopes.
8. Place the dish in an oven heated to 200 degrees for half an hour.
9. Tear the foil a few minutes before it is fully cooked so that a golden crust forms on the carcasses.
10. Serve the fish on a large platter with a slice of lemon in each cut. Remove the foil completely.

How to bake deliciously with vegetables in your sleeve

Ingredients:

• sea ​​bass - 1 kg;
• cherry tomatoes - 10 pcs.;
• dry wine (white) - 100 ml;
• dry basil - a pinch;
• butter - 50 g;
• potatoes - 3 large;
• bell pepper - 1 large;
• Yalta onion - half a head;
• carrots - 1 medium;
• lemon - 1 pc.;
• parsley;
• black pepper, salt, vegetable oil.

Recipe:

1. Cut the fish, cut into pieces about 4 cm thick. Rub with salt and pepper.
2. Cook the potatoes with carrots until half cooked in salted water, cut into large pieces.
3. Peel the onion. Cut it into half rings and cut the bell pepper into strips. Fry these vegetables.
4. Put a layer of frying, boiled vegetables, tomatoes, parsley, fish in the sleeve. Cut the lemon into large pieces, add to the rest of the ingredients.
5. Put butter in the sleeve, crush everything with basil, pour over with wine. Tie, pierce from above in several places.
6. Bake in the oven at 180 degrees for about half an hour.
7. Cut open the sleeve 5 minutes before cooking so that the dish is covered with an appetizing golden crust.

Perch fillet baked with sour cream in foil

Compound:

• sea ​​bass - 4 pcs.;
• potatoes - 8 pcs.;
• bell pepper - 2 pcs.;
• tomato - 2 large;
• grated cheese - 300 g;
• sour cream - 300 g;
• garlic - 4 cloves;
• bay leaf, pepper, salt, herbs.

Cooking process:

1. Peel potatoes, cut into thin slices. Remove seeds from bell pepper... Cut into rings. Chop the tomato, greens, grate the cheese.
2. Peel the fish, wash, rub with spices, put the carcass on separate pieces of foil. Top with tomatoes, herbs and cheese. Spread potatoes and bell peppers around.
3. Add a clove of garlic and three tablespoons of sour cream for each serving. Salt, pepper, wrap in foil.
4. Perch in sour cream is baked for about 40 minutes at 180 degrees.

How to cook in garlic butter sauce

Components:

• sea ​​bass - 4 pcs.;
• cream - 300 ml (10-15% fat);
• basil - 15 leaves;
• garlic - 2-3 heads;
• salt, ground white pepper, vegetable oil.

Cooking steps:

1. The perch, baked in the oven with garlic and cream, turns out to be tender and spicy. It's easy to prepare.
2. Take the cloves of garlic without peeling them and bake them in the oven at 220 degrees for a quarter of an hour. Cool, remove the skin and mash with a fork.
3. Chop the basil finely and stir in the garlic. Add cream, white pepper, salt.
4. Peel the fish, cut off the heads if necessary. Wash the carcasses, dry with paper towels.
5. Heat a frying pan, pour in some vegetable oil. Fry them on both sides for a couple of minutes, lightly salt.
6. Preheat the oven (to 180 degrees). Put the carcasses in a baking dish, pour over the sauce. Cook the dish for about 20-30 minutes.

Very simple and delicious recipe with potatoes and cheese

Compound:

• fillet - 750 g;
• potatoes - 1.5 kg;
• onion - two small ones;
• cheese - 150 g;
• egg - one medium;
• mayonnaise - 150 ml;
• nutmeg - a teaspoon without a slide;
• salt pepper.

Preparation:

1. Take the fillet and cut into portions, rub the pieces with salt, pepper, nutmeg... Leave it under this marinade for a quarter of an hour.
2. Cut the onion into half rings, cut the potatoes into thin slices.
3. Spread some vegetable oil on a deep baking dish. Spread half the potatoes in an even layer, make a thin mayonnaise mesh.
4. Lay out the fish layer.
5. Spread the remaining potatoes on top, coat again with mayonnaise, salt.
6. Grate cheese, stir in beaten egg. Grease the dish with the resulting mass.
7. Place in an oven heated to 180 degrees.
8. Bake for 40 minutes.

Video: how to deliciously cook sea bass in the oven