Red perch in the oven. How to cook perch in the oven

Cover the baking sheet with food foil, on which to lay out the future, then put it in an oven preheated to 200 degrees and bake for 30-40 minutes.

Baked river bass in foil is a separate topic of conversation, since you can find a huge number of recipes on the Internet that use this one. River perch in the oven, the recipes of which differ both in ingredients and in other parameters, can be prepared by wrapping the fish in foil.

This will require almost the same ingredients. The only difference in how to cook river perch is the twist, directly, of the perch itself in foil. The baked river bass in foil turns out to be very tender, and the meat perfectly lags behind the bones.

River perch baked in batter

How to cook delicious river bass in the oven? Breaded! River perch baked in the oven in this way is so good that it can be served to any festive table on the most significant holiday. To do this you need:

700-900 grams of river bass fillet;
6-7 small eggs;
a couple of bunch of fresh dill and parsley;
100-150 grams of flour for batter;
5-6 st. l. olive oil;
salt, pepper, spices.

River perch baked in the oven in batter is very easy to prepare. it is necessary to thoroughly rinse and dry, and then cut into small pieces. To prepare the batter, it is necessary to separate the egg whites from the yolks, whisk the yolks with a whisk and add a couple of tablespoons of flour and salt to them, whip the whites into a foam and gradually add to the batter. Ideally, it should have a consistency similar to sour cream.

Dip the fish in batter, put on a baking sheet covered with food foil and send it to the oven preheated to 170-200 degrees for 20-30 minutes, periodically turning the fish so that it has time to bake and acquire a characteristic golden hue.

The finished dish must be cooled and laid out on a flat dish. Serve with a side dish of rice or any other cereal.

Almost any cook knows how to cook river bass deliciously, and, as you know, they do not like to reveal their secrets. That is why most people prefer to hide some secrets, thanks to which their baked river perch in the oven differs from the original recipe and taste.

More such recipes on our website:

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It's good that there are holidays - you can take a break from everyday worries and do something pleasant. And for the holiday it is supposed to cook something tasty. For example, crucian carp baked in ...

Sea red perch, the recipes for which you can read in our article, is one of the most popular types of fish in home cooking. It can be boiled or fried, but it is especially tasty when salted.

Baked red sea bass. Recipe

If you don't know, then take a look at this recipe. Fish in cheese sauce turns out delicious and looks very appetizing:

Process three sea bass carcasses - wash them thoroughly, remove scales, remove fins and gut.
Make several cuts on each fish and carefully place a lemon wedge in them.
Rub the carcasses with red pepper and rosemary.
To make the sauce, break two chicken eggs into a bowl and mix them with two tablespoons of sour cream. Add 100 grams of grated Parmesan and salt to taste.
Cover the baking dish with foil, brush with oil and put the prepared fish on the bottom. Pour the sauce over the perch and cover with foil.

Bake the fish in a preheated oven for about 45 minutes. When it's done, serve it with a simple side dish or fresh vegetable salad.

Roasted sea bass (red)

Recipes in a slow cooker allow you to cook fish quickly enough and at the same time retain all its useful qualities. This time we will tell you how to fry perch fillets in batter. The recipe for the dish is quite simple:

Prepare one sea bass carcass. To do this, wash it, remove scales and fins, remove the insides. After that, cut the fish along the ridge and divide it in two. Remove the bones and cut the fillet into pieces of the desired size.
Take two bowls and add flour to one and beat two chicken eggs in the second.
Turn on the multicooker, set the Baking mode on it and pour some vegetable oil into the bowl.
Using a fork, dip each bite first into the egg and then roll in flour. Then place the fillets in a bowl and fry until tender on both sides.

Decorate the finished dish with fresh herbs and serve with any side dish.

Perch with garlic in sour cream sauce

We are sure that you will like red sea bass. Recipes in the foil oven are very popular for this type of fish, and therefore we suggest you cook it this way. You can read a detailed description of the cooking process below:

Process one carcass of about 800 grams.
Prepare a sauce with half a glass of sour cream, a teaspoon of mustard, juice from a third of a lemon, one pinch of lemon zest, salt and pepper (to taste). Mix all the ingredients thoroughly and rub the fish with the resulting mixture.
Chop the parsley and dill with a knife, then mix them with the rest of the sour cream sauce and fill the perch with them.
Line a baking sheet with foil, grease it with vegetable oil and line the fish. Place a few slices of lemon next to it, and on top of the fish, place a slice of butter, dry rosemary and a few grains of mustard.

Bake the perch in a preheated oven until crisp.

Perch with orange juice

If you love fish, then you will surely love the idea for an original Mexican-style dinner. Therefore, we want to tell you how else red sea bass is prepared (recipes). Fried with onions, marinated with lemon and orange, it turns out to be incredibly tasty and aromatic. Read the recipe here:

Prepare one fish (800 grams) and cut into five portions.
Drizzle each of them with lemon juice and leave alone for ten minutes.
Breaded the perch in flour and sauté in vegetable oil along with one chopped onion.
Squeeze the juice from four oranges, and when the fish is golden brown, pour it into the pan.

Bring the sauce to a boil, add salt and ground pepper to taste, and then immediately serve the dish to the table.

Diet recipe

Red seafood of which is very varied, it turns out to be very tasty in any form. But this time we suggest you try the dietary option:

Take the sea bass fillet, wash it, pat dry with paper towels, then rub with salt and any spices.
Place the fish in a steamer bowl and lay bay leaves and fresh dill sprigs on top of it.

Turn on the steamer and cook the perch for 20 minutes. Serve this dish with a side dish of fresh or stewed vegetables.

perch

This delicious dish will impress even the most rigorous culinary critics. This time we'll make a delicious soup with red sea bass as the main ingredient. The recipe for this dish is quite simple:

Take a large perch carcass, process it and cut the fillets into pieces with skin.
Peel one onion and one carrot and then cut them into strips.
Fry vegetables in a skillet until golden brown, cool slightly and drain off excess oil.
Peel and chop four medium potatoes.
Pour water into a saucepan, put prepared potatoes in it and put on medium heat.
After ten minutes, dip the fish into the soup and add salt to taste.
When the fish is completely cooked, send the vegetable frying to the pan and pour in 400 ml of cream.
Pepper the dish to your liking.

As soon as the soup comes to a boil, remove from heat, pour into bowls and sprinkle with chopped herbs.

Bacon-wrapped perch rolls

As you can see, sea red perch, the recipes for which we have collected in this article, can be prepared in different ways. But this time we invite you to try an original dish that combines fish and bacon. So how to cook red sea bass? Read the recipe below:

Prepare the perch fillets for processing, then cut off the tail and top of each piece. You should have rectangular blanks. They should also be thin enough so that they can be rolled up in the future.
Sprinkle the fillets with lemon juice and chop the slices with a knife. Combine the slices with a finely chopped strip of bacon and one wedge of garlic previously passed through a press. Pepper the filling for the rolls and stir with two tablespoons of soy sauce.
Put two tablespoons of the filling on each fillet and roll the blanks into rolls. If you have any shredded fish left over, you can use it as pie filling later.
Wrap in strips of bacon and secure the resulting structure with toothpicks.
Grease a baking dish with oil, place the rolls in it and pour them with soy sauce (one tablespoon is enough).

Bake the dish for 20 minutes, then serve it for dinner with rice, herbs and fresh vegetables.

Stuffed squid

And again, we suggest that you cook and as a filling we will have chopped red sea bass. Recipe:

Defrost and peel two whole squid by completely strangling the film inside and out.
Cut one perch carcass and cut the fillets into small cubes.
Peel and chop one onion, then sauté it in vegetable oil.
Add prepared fish to the pan to the onion, salt. When the food is almost ready, add one raw egg to it and mix everything.
Cool the filling and mix with one spoonful of mayonnaise. Gently fill the squid with it.
Beat two chicken eggs in a separate bowl.
Preheat a cast iron skillet and pour half of the egg mixture into it. Then lay in the stuffed squid and turn them over as soon as the omelet has set.

Transfer the dish to the oven and cook for another ten minutes. Squid can be served both hot and cold.

We will be glad if you like red sea bass. The photo recipes collected in our article will help you prepare it in a variety of ways.

Foil-wrapped perch in the oven is an incredibly tasty, healthy dish that's easy to prepare and quick to eat. I know several ways how to bake perch in the oven in foil quickly and easily, without losing a lot of strength and energy. Read the article below and memorize recipes for cooking river bass in the oven.

Perch is a very tasty and nutritious fish that has a lot of positive flavoring properties. The meat of this representative of the aquatic fauna is very useful, contains a huge amount of vitamins, minerals, trace elements. It is easily absorbed by the body, therefore it is recommended as the main product of the daily diet for everyone suffering from diseases of the stomach and intestines. Perch is rich in iodine, therefore it is vital for the proper functioning of the human thyroid gland. Many delicious culinary creations can be prepared from this fish, which will be an excellent base for a quiet family dinner and a stormy solemn feast. Foil-wrapped perch in the oven is an incredibly tasty, healthy dish that's easy to prepare and quick to eat. I know several ways how to bake perch in the oven in foil quickly and easily, without losing a lot of strength and energy. Read the article below and memorize recipes for cooking river bass in the oven.

Perch in foil with vegetables in the oven

So let's take a closer look at how to bake perch in foil in the oven with vegetables. To achieve our goal, we need the following products:

River perch - 1 pc. weighing 1-1.5 kg;
Potatoes - 2 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Butter - 50 grams;
Lemon - 1 pc.;
Sunflower or olive oil - 3 tbsp spoons;
Cheese - 200 grams;
Salt, ground black pepper, coriander, curry.

To properly and tasty bake perch in the oven in foil, you need to prepare it first. Therefore, we clean the fish of scales, gut it, rinse it thoroughly under running water, cut off the head, fins and tail. All the cut off parts of the fish's body, except for the viscera, can be put in the freezer in order to subsequently cook an excellent fish soup. Next, salt and pepper the peeled perch, sprinkle with ground coriander and curry. Squeeze the juice from half a lemon and pour it over our fish. Leave for 20-30 minutes for the meat to marinate and acquire a spicy, aromatic taste.

While the fish is marinating, let's prepare the vegetables for this dish. So, take the potatoes, peel them, rinse and cut into slices. Next, peel the carrots and cut them into thin strips. Cut the onion into half rings.

We put a frying pan on the fire and pour a few tablespoons of sunflower or olive oil. When it is well warmed up, put the onion. Fry lightly until golden brown. Remove from heat and leave to cool slightly.

Take a baking sheet and line it with foil. We spread our products on it in the following sequence: first, potatoes, pre-salted and peppered, carrots on top, which also need to be slightly salted to obtain a richer taste. Next, spread the pickled perch on the vegetables. To make the perch baked in foil in the oven tender and soft, put butter cut into thin slices on it. We wrap the foil, push it carefully from all sides and send the baking sheet with the contents to the oven for 30 minutes. The oven temperature should be 200-220C 0. After the required time has elapsed, pull out the baking sheet, unfold the foil and sprinkle the fish generously with cheese grated onto a coarse grater. We put in the oven for another 10-15 minutes, until a tender, golden brown crust is formed. We take out our culinary masterpiece, put it on a beautiful dish, decorate with lemon wedges and fresh herbs. Vegetables will serve as a garnish for this dish; you can only chop a fresh salad with cucumbers and tomatoes. There is absolutely no need to call your family to the table, river perch in the oven in foil with vegetables will do it for you! The amazing aroma of this dish will attract absolutely everyone to the kitchen, without exception.

Perch in the oven in foil - a simple, quick recipe

You can also quickly and easily cook perch in the oven in foil according to a very simple recipe. The creation of this dish does not require a huge expenditure of strength and energy, and it will also save your time, allowing you to spend it on yourself.

So, we are preparing a river perch baked in the oven in foil. To implement our plan, we need the following components:

River perch - 1 pc.;
Lemon - 1 pc.;
Salt;
Ground black pepper;
Seasoning for fish dishes;
Onions - 1 pc.

We take our river comrade and cleanse him of scales. We cut off the head, tail, do not forget about the fins. Rinse thoroughly under water and dry with a kitchen towel. Then sprinkle it with salt, black pepper and fish seasoning. Carefully and scrupulously rub the spicy mixture into the body of the perch. Sprinkle with the juice of freshly squeezed half of the lemon and leave for 10-15 minutes - let it marinate a little.

Meanwhile, peel the onion and cut into rings. We scald it with boiling water to make it softer and the bitterness is gone. We add it lightly and leave it. Put a sheet of foil on a baking sheet, grease it with a little sunflower or olive oil. Next, we put our perch. Stuff the onion and lemon sliced into the abdomen. You can put a couple more plates of butter, but this is individual to everyone's taste. We wrap the foil carefully and put the baking sheet with a dip in the foil in the oven for 40-50 minutes.

The perch baked in the oven in foil, thus, will turn out to be soft, tender, as if melting in the mouth. Lemon and onions will add a specific flavor to the fish meat, while spices and butter will leave a delicate aftertaste. In addition, this dish is very beneficial for our health. After all, the food prepared in this way is a low-calorie product that does not add extra fat to the waist and hips. Perch is well absorbed, feeding the human body with useful vitamins and microelements. With such processing, the dish retains a lot of useful substances that are so lacking in a person in the modern world, given our ecological situation. There is an opinion that fish contains special substances, the so-called antidepressants, which help fight stress and negative emotions, having a calming effect on the body as a whole. Therefore, today, almost everyone should know how to cook perch in foil! Cook with pleasure, eat for health and live healthy!

Very tasty - sea bass baked in the oven. Try with vegetables, potatoes, lemon, herbs.

In cooking, the brightly colored fish perch is highly prized. The perch is baked in foil, boiled, fried, salted, pickled and even dried. But, nevertheless, hot-smoked berix is especially popular. And we suggest you try to cook a festive dish according to this photo-recipe - sea bass baked in foil in the oven, with lemon and parsley.

sea bass berix - 2 fish with a total weight of 700 g;
lemon - 1 pc.;
fresh parsley - a few twigs;
vegetable oil - 2 tbsp. l .;
butter - 50 g;
ground black pepper;
salt.

As a rule, perch is sold without a head. Therefore, the only thing to do is to gut the fish and remove the scales. Then wash and cut off the dorsal fins of each fish.

With a thin, sharp knife, make shallow cuts at a distance of 2.5-3 centimeters from each other.

Season the fish with pepper and salt.

Wash the lemon thoroughly and cut into very thin slices (1.5-2 millimeters). Then cut each circle in half.

Wash and dry the parsley. Put a sprig of parsley, a slice of lemon and a piece of butter in the belly of each perch.

Put the fish on food foil. And put each perch on its side, on a separate sheet of foil. Grease the fish with vegetable oil on top.

Wrap the foil tightly into envelopes. Preheat the oven to 200 ° C. Sea bass is baked in the oven for about 25-30 minutes.

5-7 minutes before the end of the cooking process, carefully open the foil, trying not to burn yourself with the steam. This must be done in order for the perch to acquire a pleasant golden color.

Then free the fish completely from the foil and transfer to a large dish.

Insert lemon half rings into the cuts on the fish. And the rest of the dish can be decorated, showing imagination, for example, slices of tomatoes, herbs.

As a side dish, you can serve fried, boiled or baked potatoes.

Recipe 2: sea bass in the oven (step by step photos)

Delicious, fresh, aromatic, unusual sea bass baked in foil will take first place in your cookbook and you will delight your household with a delicious fish lunch every week!

Sea bass 400 g.
Lemon ½ part
Carrots 1 pc.
Tomato 1 pc.
Onions 1 pc.
Garlic 1 head
Dill, parsley, rosemary to taste
Dried herbal mixture to taste
Salt to taste
Olive oil to taste

Clean fish carcasses, remove fins, entrails, wash, dry fish meat with a paper towel.

Put the grated garlic in a plate, mix it with dried herbs, pour in olive oil, lemon juice, salt, stir everything again.

Transfer the prepared carcasses to a container, rub with the resulting mixture, let the fish marinate for half an hour.

Peel the onion skins, cut the onion into rings.

Cut the carrots into circles, and then cut each circle in half.

Heat a skillet with olive oil, send the onion rings to fry, then transfer them to a plate.

Pour more olive oil into the same frying pan, send carrot slices to fry.

Now brown the fish product a little.

Take a foil, put dill stalks, rosemary, parsley on it, put a perch on top, then put onion rings and carrot slices.

Decorate the dish with tomato rings, connect the edges of the foil, send the food to bake in the oven for half an hour. That's all, soon sea bass baked in foil is ready!

Recipe 3: sea red perch in the oven with lemon

Red sea bass is a tasty and healthy fish. It, like mackerel, has few seeds, it is moderately greasy and is well suited for baking.

There are many recipes for sea bass in the oven, the simplest is baked sea bass in foil with lemon.

1 red sea bass
1/3 teaspoon salt
A pinch of black pepper;
2 lemon circles.

Defrost the fish at room temperature. Seabass have very sharp fins, so cut them off before cleaning to avoid injuring your hands. Then peel off the scales and rinse.

Rub with a mixture of salt and pepper. Insert the halves of the lemon circles into the cuts and wrap the fish in foil.

We bake the sea bass in the oven at 200C for 30 minutes, then carefully unfold the foil and cook for another 5-7 minutes to brown the fish.

Baked sea bass goes well with a side dish of potatoes or vegetable salad.

Recipe 4: how to cook sea bass in the oven

Sea bass is a very tasty fish in all forms. Well, my simple recipe for baked perch in foil.

sea bass - 2 pcs;
salt to taste;
ground black pepper - to taste;
lemon juice to taste

Perch is usually sold already without a head. Rinse two carcasses of sea bass and remove scales and inner black film, trim the fins and tail with scissors.

On the carcasses on both sides with a sharp knife, make several transverse cuts (to the bone)

Rub the perch with salt and pepper and pour over the lemon juice (you can simply squeeze it out of the lemon), trying to get into the cuts too. Place the carcasses on foil.

Seal the carcasses tightly with foil. You can leave the fish like this for a while to marinate, or you don't have to wait.

Put a "bag" of foil on a baking sheet and send to an oven preheated to 180 degrees for 25-30 minutes. Here the sea bass is ready. Delicious, delicate and healthy.

Recipe 5: potatoes in the oven with sea bass and mushrooms

Fish baked in the oven with potatoes, onions and mushrooms, sour cream and spices.

Perch
Potatoes - 7 pcs.
Onions - 1 pc.
Champignons - 8 pcs.
Sour cream - 3 tbsp. spoons
Salt - 1 tsp
Soy sauce - 1 tbsp a spoon
Seasonings - 1.5 tsp (to taste)
Sunflower oil - 1-1.5 tbsp. spoons

Peel, wash and cut the potatoes.

Peel the onion and cut into half rings. Combine onions with potatoes.

Add sour cream (2 tablespoons). Mix.

Season with salt and add soy sauce.

Add seasoning (1 tsp).

Cover the form with foil. Lay out the potatoes and onions. Flatten.

Cut the champignons into slices.

Put the mushrooms on top of the potatoes.

Peel the perch, remove the skin. Cut into portions.

Place the fish slices on top of the potatoes. Salt.

Sprinkle with seasoning and brush with the remaining sour cream.

Sprinkle with sunflower oil on top.

Cover with foil. Bake in the oven for 40 minutes at 180 degrees.

Bon Appetit!

Recipe 6: sea bass in sour cream in the oven (step by step)

Sea bass baked in sour cream can be prepared for a festive table and served with a family dinner. The difficulties of cooking fish in the oven are only in the fact that you will have to choose the right time so that the fish is ready and not overcooked. Thanks to the sour cream sauce, sea bass turns out to be even more juicy and soft, so this dish can even be given to children.

If you have never cooked this wonderful fish, then a photo of cooking perch baked in the oven will help you do this without much effort. The only thing you will have to take care of is to clean the fish well so that small bones do not come across in the finished dish, which can spoil the impression of the treat you cooked.

Sea bass - 4-5 pieces
Carrots - 1 pc
Sour cream - 200 gr
Water - 2 glasses
Green onions or onions - 1 pc
Lemon - optional
Vegetable oil - 50 gr
Salt and pepper to taste
Dill and parsley greens - 1 bunch

You can prepare a delicious, hearty and healthy fish dinner within one hour. To make the sea bass in sour cream cook faster, remove the frozen fish from the freezer in advance - about two to three hours. Fresh fish can be cooked immediately.

Sea bass is a very delicate fish with few bones, but very spiny fins. Therefore, so that the perch cooked in the oven in sour cream is also safe, cut off the fins with a sharp knife or special scissors. All small bones should also be removed very carefully.

We cut the washed and prepared fish in portions - 3-4 centimeters, if the fish is not large, it will be possible to cook it whole. To do this, carefully separate the fillets and transfer to a deep bowl.

It is best to mix salt and pepper and salt the fillet pieces with the resulting mixture.

Mix the fish well and, if desired, sprinkle with juice from half a lemon.

Cut the carrots into thin rings or strips, but you can also use a regular coarse grater.

Cut the onions into thin rings, chop the green onions into small pieces.

Lightly fry the onion and seafood in a small amount of vegetable oil, this will give the perch baked in sour cream a delicate fried aftertaste.

Transfer the fried vegetables to a baking sheet in which the fish will be baked.

Slices of sea bass fillet also lightly fry until a tender golden brown crust is formed. If you want a thicker sauce, dip the fish in flour before frying.

Dilute a few tablespoons of sour cream with water to make a mixture similar to jelly. Don't forget to add salt and pepper.

Put the fried fish on top of the vegetables on a baking sheet and cover with sour cream water.

Place the baking sheet in a preheated oven and bake for about 30 minutes. It is very simple to check the readiness of the perch - the fish should become soft. Transfer the fillet pieces in sour cream to a convenient plate.

Finely chop the dill and parsley and sprinkle on top. Sea bass stewed in sour cream can be served as a stand-alone meal or as a great snack, so don't be discouraged if a few pieces of fish remain.

Recipe 7: sea bass in the oven with vegetables (with photo)

Sea perch (medium, total weight 850 g) - 2 pieces
Onions (medium, about 600 gr) - 6 pieces
Tomato (medium, about 800 gr) - 6 pieces
Lemon - ½ piece
Garlic - 3 teeth.
Black pepper - ½ tsp.
Salt - 1 tsp
Olive oil - 50 ml
Saffron

I took two perches with a total weight of about 850 grams. Washed, cleaned from internal films. There is no point in cleaning the scales, it will dissolve during cooking. I cut a part of the onion into rings and put it on the bottom of the dish (I have a glass, oblong shape, which I keep especially for baking fish). I put the fish on the bow.

Chop tomatoes ...

And the second part of the onion into quarters.

Finely chop the garlic, put it in a cup with salt and pepper, squeeze the juice from half a lemon and pour 50 ml of olive oil.

All this was thoroughly mixed.

Saffron poured boiling water and let it brew for 10 minutes.

Tightly overlay the fish with onion quarters and tomato, slices up.

Poured with saffron infusion, and then with a mixture of garlic, lemon juice and oil.

I put the form in the oven preheated to 140-150 degrees for 1 hour and 20 minutes. It takes such a long time for new flavors to unfold and all our ingredients are enriched with the tastes of their neighbors. To do this, it is better not to open the oven during cooking. You do not need to worry, the fish will not dry out, and this is only good for onions and tomatoes.

Here is such a beauty. Bon Appetit!

Recipe 8, step by step: whole sea bass in the oven

Sea perch 3 pcs
Lemon 1.5 pcs
Olive oil 3 tbsp l
Salt to taste
Ground black pepper to taste

Preheat oven to 180 gr. Wash and dry the fish, peeled and without a head. Rub inside and out with salt and pepper. Place the fish in an ovenproof dish.

Cut the lemon into thin slices. Put some of the slices inside the fish, put some on top. Drizzle with olive oil.

Bake for 30 minutes. Bon Appetit!

Recipe 9: sea bass baked in the oven

Sea bass is a very popular fish in cooking in almost all countries of the world. This is not only tasty, but also a very healthy fish, containing a lot of vitamins. Today is my husband's birthday. We will celebrate in a narrow family circle, so I decided to cook something unusual. I will share with you the cooking of sea bass in the oven. Run after the fish, we begin!

2 pieces Sea bass
3 pcs Tomato
2 pieces of garlic cloves
2 pcs bow
2 pinch of spices: salt, allspice, ginger, nutmeg, coriander seeds.
1 tbsp. lies, flour
1 pc lemon
1 100 gr. old white wine

I had sea bass, so in the evening I took it out of the freezer to defrost it. Do not defrost fish outdoors. Transfer it to the top shelf of the refrigerator compartment, the fish will defrost overnight ...

In the morning, the perches need to be cleaned and their fins cut off, I warn you right away this will not be easy, but you really try. Cut off the fish's head and wash the carcass thoroughly.

Now we need to crush sea salt (or whatever), a few black peppercorns, allspice, coriander hay, nutmeg and ginger. This can be done in a mortar. We'll need about a teaspoon of the spice mixture.

Gently rub the carcasses with spices, put in a deep container, add a couple of lavrushka leaves, sprinkle everything with lemon juice and pour wine. Leave to marinate for 1 hour, then turn the fish over and leave for another 1 hour.

Let's take care of vegetables. Cut the onion into rings and fry in olive oil until golden brown. Transfer to a separate bowl.

We scald the tomatoes with boiling water, peel them off, and cut them into very thin slices. Finely chop the dill and parsley.

Now take the fish out of the marinade (do not pour the marinade), dry it with a paper towel, bread in flour and fry on both sides in olive oil until golden brown. over very high heat. After that, we will reduce the fire and fry the fish on both sides for about 5 minutes.

Divide the vegetables in half, grease the baking dish with olive oil, put half of the cooked tomatoes and sprinkle with herbs with grated garlic, then put half of the fried onions and a bay leaf from the marinade, put the carcasses on top.

Put the remaining onions, herbs, tomatoes on the fish. Pour fish over with half a glass of marinade.

We bake the fish in a preheated oven at 240 degrees. Mandatory every 5 - 7 minutes. water it with juice so that the top tomatoes and the fish itself do not dry out.

Serve sea bass in a hotel dish, put vegetables on top and pour over the marinade that remained after baking.

Recipe 10: sea bass with vegetables and herbs

This fish is very tasty, you can cook it according to universal recipes that are suitable for river perch, bream or crucian carp. A distinctive feature of sea bass is its color - fresh fish has a reddish tint. The baked cooking option will undoubtedly be appreciated by you. Read the details below.

Sea bass 1 pc (500 gr)
Bulgarian pepper 1 piece
Potatoes 2-3 pcs
Onion 1 pc
Carrots 1 pc
Tomato 2 pcs
Vinegar (grape) 2 tbsp. spoons
Olives 10 pcs (for decoration)
Vegetable oil 3 tbsp. spoons
Greens 2 tbsp. spoons (parsley and basil)
Salt to taste
Pepper to taste
Ginger dry to taste

The perch should be chilled at the time of cooking. It is best to defrost at room temperature. Clean the fish from the scales: to do this, take the tail with one hand, and scrape with a knife towards the head with the other. If you don't do this often and the scales fly apart, try doing the same in a plastic bag. Cut off the head and gut the insides. Rinse the cut fish in water, be sure to remove the black film inside so that there is no bitterness. Rub clean sea bass with salt, ground black pepper and herbs inside and out. Leave in this state for 30 minutes.

Wash and peel vegetables. Cut the potatoes, carrots and sweet peppers into small cubes. Tomato - not too thin half rings or slices. Cut the onion into thinner rings. It needs to be marinated, for this put it in a bowl, pour with vinegar and salt. In this state, we set aside until the fish is salted. The fish is baked very quickly, while the vegetables may remain raw, so that this does not happen, they must first be baked. The easiest way to do this is in the microwave. To do this, turn it on at a power of 750-800 W and send potatoes, carrots and peppers for 10-15 minutes to bake until fully cooked.

Use a baking sheet or ovenproof baking dish. Be sure to grease with oil. We spread the fish for a start, then around the potatoes, carrots, onions (without excess liquid) and peppers. Sprinkle everything with herbs.

Put the tomato on top of the dish so that it covers the entire space around the perch. Important: with the final touch, you need to pour everything on top with a small amount of olive oil, so that the dish does not burn later. Pour 100 ml of hot water into the dish and send it to the oven preheated to 220 degrees. Roasting time varies from 45 minutes to 1 hour.

Decorate the finished dish with olives and sprigs of fresh herbs. You can serve in the same dish where the crucian carp was baked. Bon Appetit!

Initially, two types of fish with the same name should be distinguished, and, accordingly, completely two different types of dishes: river bass in the oven and sea bass in the oven. About sea bass - in a separate article on our website. The meat of the river bass is white, tender, practically without fat, its taste cannot be confused with anything. In terms of digestibility, usefulness for the body is comparable to pike perch meat. Freshwater perch is very common in the cooking of the Scandinavian countries and the Baltic states.

The perch has earned a reputation as one of the best river fish for its taste and wide culinary possibilities. The main trouble due to which chefs often refuse to cook perch is the difficulty of cleaning it due to the small and densely planted scales. But there are tricks here, which are outlined in our tips at the end of the article. You will quickly learn how to solve this problem, and you will have a delicious perch in the oven as a frequent dish for dinner. You will have one question - how to cook deliciously perch in the oven.

Perch can be used in cooking vegetable stews, fish soup, it can be baked whole or in portions with vegetables - there are many options for dishes. But, perch baked in the oven is worth paying special attention to. For this dish, you can use foil, because perch in the oven in foil will better retain its juiciness and tenderness. If you are not a fisherman, but buy fish in a store, it is better to take the fillet right away. You will avoid problems with cleaning and the perch fillets will cook faster in the oven. If you have a whole fresh fish, and you are short of time, take a simple recipe for baked perch in the oven in foil: rinse and gut the perch, rub it with pepper and salt, wrap in foil and bake in the oven.

Feel free to cook the perch in the oven, select the recipe to your liking. Cooking perch in the oven with any recipe is simple. In addition, photographs of the dishes will be of great help in their preparation. We chose the appropriate version of the dish "perch in the oven", the photo should tell you whether you did it right or not. So, the choice is made - the perch is in the oven! The recipe with the photo is in front of you. There are very few of your efforts, desire and luck left. Whatever you cook, you will succeed. For example, perch in foil in the oven, its recipe is simple and reliable. Or - perch baked in the oven, the recipe differs from the previous one in little things (spices, way of laying on a baking sheet, etc.). To see the difference, take a look at the pictures of these dishes. Perch baked in the oven, its photo is more colorful and descriptive, because the foil hides the fish itself in the photo. Therefore, we will support your choice: perch baked in the oven, pick a recipe with a photo on our website. Picked up? Have you studied? Now you know how to cook perch in the oven, or even more, how to cook whole perch in the oven or in portions, with vegetables or simply with spices. Good luck in the kitchen!

To get a good result, you should also check out our tips for cooking perch:

In order not to be pricked by the sharp thorns of a perch, cutting its carcass must be done with rubber gloves;

To clean the perch without any problems, it must be doused with boiling water, or immersed in boiling salted water for a few seconds;

The second way to clean the perch is to freeze the perch in the freezer. Before cooking, remove and thaw slightly at room temperature for up to an hour. Then you need to make incisions in the skin, but without touching the meat, as well as along the back, belly and around the head. The skin, together with the scales, can be easily removed from the frozen perch with dexterous sharp movements of the hands;

You can also cook perch in the oven in scales, the basic rule is

- Thoroughly gut and rinse well;

Mushrooms, juicy or dried roots, as well as dry white wine or pickle from pickled vegetables (cucumbers, tomatoes, cabbage, etc.) are added to perch dishes for additional taste sensations.