Steamed perch fillet in a slow cooker. Red sea bass, recipes in the oven in foil and in a slow cooker

How to choose fish?

Sea bass is only similar in appearance to river bass. According to its structure, it belongs to the scorpion fish. In nature, you can see sea bass up to 1 meter in length and weighing up to 20 kg. On the counter there are fish weighing about 1.5 kg. Several fish from this family are sold under this name. Therefore, its color can be pink, red, gray. Perch can be plain, with spots or stripes.

The quality of the fish and the taste of the dish prepared from it are directly dependent. Improper transportation and storage conditions can affect not only the appearance of future food, but also its taste. And in some cases this can lead to loss of health. If you come to the market or store to buy fish, be careful.

Rate sea bass visually:
only minor scale losses are acceptable;
A normal perch has an even color along its entire length, without brown spots;
sunken, cloudy eyes are a sign of stale fish.
Sniff: fresh perch has a faint marine smell.
Even fresh perch covered with ice should not be soft or flabby. Damage and wounds on the carcass are unacceptable.
To check the freshness, you can conduct an interesting experiment. Fresh fish usually sinks in water and remains upright when placed on the back of your hand.

When starting to cook sea bass, there are a number of things to keep in mind.

Keep track of the time. The perch is cooked for no more than a quarter of an hour. It is easy to over-expose it - then the pieces will look ugly and may break. If you cook with your head, use your eyes as a guide; when they turn white, you can turn it off.
You can make sea bass meat melt in your mouth and tender by briefly marinating it. Do not overdo it with complex or unfamiliar spices - they can change the natural taste.
It is better to fry perch fillets in breading or batter. This way the broth will remain inside.
For perch to be tasty, it needs gentle defrosting (in no case in water).
You need to clean the perch very carefully, as its fins are very sharp. They are cut off first and better while wearing gloves. Next, you should remove the scales, preferably in a semi-frozen state (a grater or a special knife will make the job easier). Rinse with cold water. In addition to the entrails, the dark film must be removed from the abdomen - after cooking it has an unpleasant aftertaste.
It is more profitable to buy a whole, uneviscerated perch with its head - you can cook several dishes from it at once.

Recipes

Following are the advantages of sea bass:

tasty, fairly dense, lean meat, without foreign tastes or odors;
it has bones, but they are quite large (they can be easily picked out);
red snapper can be prepared in all the ways known in cooking suitable for fish;
Thanks to its neutral taste, it goes well with various vegetables and cereals.

For a couple

Fish prepared in this way is dietary and can be eaten by people on a diet for medical reasons or for the purpose of weight loss. Let's look at how to prepare such a dish.

Rinse sea bass fillet (boneless and skinless), salt and pepper on both sides. To add flavor and brightness to the dish, you can add herbs - rosemary, dill, basil or others to taste.
Pour water into the multicooker bowl (half a liter is enough). We install a device with holes for steaming on top. We put fish with herbs in it.
To make your diet more varied, you can steam broccoli, cauliflower or regular carrots along with fish. Place them on top of the fish or, if there is room, next to them.
Close the lid tightly, press the button indicating the “Steam” mode. It will take 20 minutes to prepare.

If you're not afraid to handle bones, sea bass can be steamed whole or in pieces. Cooking time can be increased to 25-30 minutes. Cuts are usually made on the sides of the gutted carcass so that the smaller bones are well steamed.

Canned food

Homemade canned food is always better than store-bought. At least you can be sure that your canned sea bass is cooked well. This is quite easy to do. For one kilogram of fish, it is enough to take 100 ml of oil, an onion, water, salt, bay leaves, and peppercorns.

We prepare homemade canned food.

We clean the fish and cut into pieces. Cut the onion into rings. Place in layers in a multicooker container. Intersperse each layer of perch with onions and lightly sprinkle with salt.
Place bay leaves and peppercorns on top. Add water and oil.
Simmer on the appropriate mode for 4-5 hours. During this time, even large bones soften. You can even stew the perch overnight - after it’s finished, the multicooker will switch to heating mode, and in the morning you can start packing.
Next, put the sea bass into containers. It can be stored in the refrigerator for no more than two days. For long-term storage, jars with iron lids are needed. They are quite easy to sterilize in the oven, but the lids need to be boiled. Many salads, first and second courses, snacks, and sandwiches are made with such canned food.

Cutlets

Even those who don't like fish won't refuse sea bass cutlets. Its fillet can be used to make good minced meat. In this case, it is better to cut the fish yourself, since the minced meat from the purchased ready-made fillet turns out to be more liquid. It's very easy to remove.

Remove the scales and then the skin from gutted and clean fish. They lag well behind; if you pour boiling water over the fish, the scales will fall off along with the skin.
Then we take out the remaining fins on the back.
We pick up half of the fillet from the back and carefully tear it off, helping ourselves with a knife.
It’s easier with the other half - we take the spine out of it, feel it and take out the remaining bones.

Ingredients:

1 kg of sea bass meat;
1 egg;
2 onions;
2 pieces of loaf;
4 spoons of breadcrumbs;
seasoning for fish;
oil for frying.

We make minced meat.

Soak the loaf in water for 15 minutes.
Pass the fish pieces and onions through a meat grinder.
Squeeze out the loaf and add to the fish mixture. Break the egg there and sprinkle with seasoning. Fish seasonings often already contain salt; the amount can be found on the label. Perhaps it needs a little more salt.
Mix the minced meat for a long time. We make cutlets and roll in breadcrumbs.
Cook on the “Fry” mode for 5 minutes on both sides. If the cutlets seem dry, you can top them with sour cream, homemade mayonnaise or tomato sauce.

For children, it is better not to fry the cutlets, but to steam or stew them. In the first option, use the “Steam” mode and a special container where the cutlets are placed. In the second situation, you first need to fry the cutlets literally for a minute at a time. Then pour warm water onto the bottom of the multicooker and turn on the “Stew” mode for 20 minutes. Moreover, the fried cutlets can be laid out in several tiers to save time.

With vegetables

Among recipes for sea bass in a slow cooker, options with tomatoes are very popular. To prepare this dish we will need:

approximately 500 g sea bass;
onion (purple), bell pepper and carrots 1 pc.;
tomatoes – 2 pcs.;
half a lemon;
olive or sunflower oil – 3 tablespoons;
sugar and salt, a pinch;
pepper and paprika to taste.

Let's look at the step-by-step recipe.

Cut the perch fillet crosswise into narrow pieces. Squeeze lemon juice on top, add salt, add spices and leave to marinate for 30 minutes.
Pour boiling water over the tomatoes. Remove the skin and core. Turn the pulp into puree.
Chop the onions, peppers and carrots.
Place the fish in the bottom of the bowl. Sprinkle paprika on top, add peppers, carrots and onions. Fill everything with tomato paste. Salt again and add sugar.
Cook on the “Stew” program for 30 minutes. Serve with vegetables and the resulting liquid. This dish goes well with rice.

An alternative to this dish is sea bass in cream sauce. The recipes are somewhat similar. Only in this version we exclude paprika and bell pepper and add leeks. Remove the skin from the tomatoes and cut into cubes. Then put the vegetables and fish into the multicooker container, add cream and salt. You can use any cream, you need 100 ml. We also cook for half an hour.

Cooking perch soup.

Peel potatoes and onions. We cut randomly. Wash half a glass of millet.
Pour water into the multicooker bowl, add parts of fish, vegetables, millet, salt, a couple of bay leaves, and allspice.
Install the “Soup” program. Time – 50 minutes. We press start and wait for the readiness signal.
Sprinkle with herbs or croutons before serving.

With canned perch, the cooking time is reduced to 20 minutes.

For the recipe for making baked perch in a slow cooker, watch the video below.

Perch has good taste and is good in any form: fried, salted, or baked. Plus, it is also a dietary product. Perch in a slow cooker is a healthy and tasty dish, worthy of the attention of culinary lovers.

Do not confuse river perch with sea perch. There is little in common between them, except for slight external similarities. In addition, the meat is much fattier.

But no matter how enjoyable and rewarding the perch may seem, there is one catch: cleaning it. Try cleaning it using the following method. To start, freeze the perch a little, then cut off the dorsal fins along the ridge and the tail. Remove the head along with the giblets and use a knife to separate the fillets.

A few words about how to cook perch in a slow cooker. Small perch can be minced and cooked into fish cutlets.

River perch cutlets

Will need

minced fish 500 g;
onion 1 pc.;
lard 150 g;
garlic 2 cloves;
cream 200 g;
vegetable oil 2 tablespoons;
salt, pepper to taste.

Preparation

Add onions, garlic and lard to the prepared minced fish. Add salt, pepper and mix everything thoroughly. Form small meatballs and place them in a multicooker bowl greased with vegetable oil.

Set the “Extinguishing” mode for 40 minutes. After 20 minutes, turn the cutlets over and pour cream over them.

Large and medium-sized specimens of river perch are suitable for frying. River perch is perfectly baked in a slow cooker.

River perch baked in foil

Will need

river perch;
onion;
lemon;
salt, pepper, fish seasoning or dry herbs;
foil.

Preparation

Wash and gut the perches, remove the gills. It is not necessary to clean off the scales. Place each fish on a piece of foil, put a few slices of lemon and spices in the belly. Wrap the foil in an envelope and cook on fish mode for 15 - 20 minutes.

Sea bass has pinkish-white meat of medium fat content that stays fresh for a long time. Steamed sea bass in a slow cooker turns out great.

How to increase your fish catch?

Over 7 years of active fishing, I have found dozens of ways to improve the bite. Here are the most effective ones:

Bite activator . This pheromone additive attracts fish most strongly in cold and warm water. Discussion of the bite activator “Hungry Fish”.
Increased gear sensitivity. Read the appropriate manuals for your specific type of gear.
Pheromone -based lures .

To cook river and sea bass in a multicooker, use the Cooking, Steaming, Frying, Baking, Stewing and others modes.

Perch is prepared with onions, carrots, tomatoes, cheese, potatoes, sour cream, eggs, milk, various seasonings and spices.

Steamed sea bass

Will need

sea bass (fillet) 500 g;
onion 1 pc.;
carrots 1 pc.;
parsley;
salt pepper.

Preparation

Most often, sea bass is sold in the form of already prepared fillets. If not, you need to clean and separate the fillets yourself.

Pour 500 ml of hot water into the multicooker bowl and install a special tray for steaming. Place fish fillets on it and lightly salt.

Place shredded vegetables and greens on top of the fish. Set the “Steam” mode and cook the sea bass in the multicooker for 25 minutes.

An excellent sea bass dish that is suitable for both dietary and children's tables. The fish turns out aromatic, juicy and appetizing. This fish can be served for both lunch and dinner with a side dish of potatoes or boiled rice, or without a side dish, with sauce or just with a piece of butter. Try it, it’s simple and easy to prepare.
A simple recipe for steamed sea bass in Russian cuisine step by step with photos. Easy to prepare at home in 40 minutes. Contains only 286 kilocalories.
Preparation time: 10 min
Cooking time: 40 min
Calorie count: 286 kilocalories
Servings: 2 servings
Occasion: Dinner, lunch
Difficulty: Easy recipe
National cuisine: Russian cuisine
Type of dish: Main courses

Cooking sea bass in a slow cooker - my personal recipes

So, listening to my husband’s wishes and my own common sense, which said that repeating the same dish every day would mean not eating lunch in the end, I decided to master cooking sea bass in a slow cooker to perfection. And I have achieved amazing results - I am the smartest and most experienced wife in the world, as well as a competent cook for my children! I hasten to share with you my various recipes for cooking sea bass.

Steamed sea bass in a slow cooker with vegetables

To cook steamed sea bass in a slow cooker with vegetables, we will need the following components:

Sea bass fish – 1 piece;
Carrots – 2 pcs.;
Onion – 2 pcs.;
Champignon mushrooms – 0.5 kg;
Cream – 5 tbsp. spoon;
Refined sunflower oil – 3 tbsp. spoons;
Salt, ground black pepper, coriander, bay leaf;
Lemon – 1 pc.

Steamed sea bass in a slow cooker will turn out juicy, aromatic, with a spicy taste and smell if you follow my instructions. So, we take our perch, scald it with boiling water to better clean the scales. We get rid of scales, fins, head and tail. Separate the meat from the bones, rinse thoroughly under running water, salt, pepper, sprinkle with seasonings, pour in the juice of half a lemon and leave for a while. While the sea bass is marinating, we prepare our vegetables for cooking. To do this, peel them and cut them as follows: carrots into strips, onions into half rings, mushrooms into slices.

Pour sunflower oil into the bottom of the multicooker bowl and pour our vegetables into it. Don't forget to salt them a little first. Add a little water, about 0.5 cups. We grease our marinated fish with cream and place it on a special plate located above a bowl of vegetables and water. We set the steam cooking mode for 40-50 minutes, and go to rest or crumble a salad of fresh vegetables to serve. Steamed sea bass is an incredibly tasty, juicy dish that retains all its beneficial properties, vitamins, minerals and trace elements. Vegetables, having imbued the perch meat with their aroma, are perfect as a side dish, and a salad of fresh vegetables will perfectly complement the flavor range. This sea bass recipe is also suitable for a double boiler - we cook what we have! The cooking instructions are the same as for the multicooker, just change the equipment.

Sea bass fillet in a slow cooker with lemon - a spicy recipe

I also recommend cooking sea bass fillets in a slow cooker with lemon. This dish will decorate not only an ordinary family table, but also a festive feast. For this culinary work we will need the following products:

Sea bass fillet – 0.5 kg;
Lemon – 1 pc.;
Mayonnaise – 2 tbsp. spoons;
Salt, ground black pepper, coriander;
Onion – 1 pc.;
Ketchup – 2 tbsp. spoons.

We take the cleaned meat of our sea bass, rinse thoroughly under running water and dry with a kitchen towel. Next, sprinkle it with salt, pepper, coriander, and pour juice from half a lemon. Mix mayonnaise with ketchup and coat our fillet with this mixture. Cut the onion into half rings and add a little salt.

Pour a little refined sunflower oil into the bottom of the bowl in the multicooker and put the fillet we previously prepared there. Place chopped onion and lemon slices on top. We set our miracle technique for 20-30 minutes in baking mode and wait. After the required time has passed, decorate the fish with lemon and fresh herbs and serve.

Step-by-step preparation

To prepare, take perch, carrots, peppers, onions, parsley stems, lemon, butter, salt, pepper.
Clean the fish.
Cut into fillets.
Pepper, salt, and lemon juice.
Grease with oil and let soak a little in the resulting marinade.
Place a layer of parsley stems on the bottom of the steamer.
Place fish fillets on them.
A thin strip of sweet pepper.
Place onion half rings.
Carrot shavings.
Place the pan over boiling water, close the lid and leave for 30 minutes with the water simmering slowly.
Add bay leaf and hold for another 8-10 minutes. That's it, the fish is ready. Very tasty and aromatic!

Perch in a slow cooker. It is necessary to thoroughly clean the fish from scales and entrails, trim the fins, tail and head. Then wash it with plenty of running water. In order to cook perch in a slow cooker, we only need fillets of this fish.

Rub the meat well with salt and pepper and don't forget to sprinkle some spices in the middle. Place some butter in a bowl and also add some sunflower oil. Place the fillet there and turn on the multicooker to fry mode.

Fry perch in a slow cooker for no more than seven minutes on each side. If you fry a whole perch, then you will need about 20 minutes. So, the dish is ready! Bon appetit!

Steamed perch in a slow cooker

Now we will talk about how to steam perch in a slow cooker. For those who care about their health, but at the same time want to save their time, steamed perch in a slow cooker is an ideal option! This wonderful kitchen gadget will preserve all the nutritional properties of your dish.

Usually, perch is cooked in a slow cooker using a special plate. To cook fish, you need it. Then pour water into the bowl and place the fish on the plate. Turn on the appropriate program, and the multicooker will do the rest itself.

Cooking perch with vegetables and potatoes

Perch with vegetables in a slow cooker can be prepared as follows. Take approximately 0.5 kg of peeled river perch, one medium carrot, onion and parsley. You can use salt and pepper as spices.

If desired, add aromatic herbs. Fill the multicooker bowl with water and place the perch on the plate. On top of it are carrots and onions cut into slices. Turn it on. Cooking will take 20 minutes. Before serving, garnish with parsley leaves.

How to cook perch in a slow cooker to make it juicier? Immediately after cooking, pour your favorite sauce over it. This will be a wonderful flavor addition.

Perch with potatoes in a slow cooker can be prepared according to the same principle, just add more potato slices along with carrots and onions.

How to properly make canned perch?

A separate issue is canned perch in a slow cooker. To do this, you need to cut it into portions. Then cut the onion into half rings and the carrots into small pieces.

Now turn on the multicooker to fry mode. Pour vegetable oil into it, and then add the onion, which we fry until golden brown. Add carrots there and fry all the vegetables for five minutes.

After that, put the tomato paste there and after a few minutes add the fish (salted and peppered). Pour one glass of boiling water and set the stewing program. It will take approximately 1 hour 30 minutes.

After the sound signal, do not rush to open the lid, let it simmer a little more. Perch in a slow cooker will become even more tender. Then we put it in jars. The dish is ready to eat.

Details

Sea bass is a very tasty and healthy fish. Many different dishes are prepared from it. Modern housewives will have no problem cooking sea bass in a double boiler, since the cooking recipes are quite simple. Steamed fish retains all its beneficial properties.

If you adhere to proper nutrition or have small children, use our simple recipes to prepare a delicious dish that everyone will definitely like and enjoy, thereby diversifying your usual home menu and getting great benefits from it.

Sea bass in a steamer

Required ingredients:

sea bass fillet – 700 g;
green onions – 1 bunch;
soy sauce – ¼ cup;
peanut butter - ½ cup;
fresh ginger – 1 root;
fresh coriander – 1-2 leaves;

Cooking process:

Prepare the steamer, fill it with water and turn it on. Rinse the ginger root and cut into medium pieces, place on the lower level of the steamer. Rinse the perch fillet, dry it and cut into portions.

When the water boils, place the fish in the steamer and cook for ten minutes. In a separate pan, heat the peanut oil thoroughly. Once the time is up, transfer the fish to a serving platter.

Now sprinkle the perch with ginger and pour soy sauce over it. Rinse and finely chop the green onions and coriander and sprinkle on the fish. Finally, pour hot peanut butter over it and serve.

Sea bass. Cooking recipes

Sea bass is a white, spiny-finned, bony fish with a fleshy texture. It must be cleaned extremely carefully, since the pricking of the fins with sharp rays causes local, very painful inflammation. This is explained by the presence of poisonous glands on the fins. Because of life in eternal twilight, the fish has huge eyes. By the color of sea bass you can determine its habitat. Fish with a uniform pink color and not so huge eyes live in coastal waters. Bright red coloring and huge eyes are characteristic of sea bass, which live at a depth of several hundred meters. Coastal species, and there are a lot of them among the groupers of the Pacific Ocean, are distinguished by a darkish color with a pattern (spotted, longitudinally striped or cross-striped). Compared to cod, sea bass is more flavorful.

Recipes for preparing culinary dishes from fillet or perch with bones are varied. Perch cooked with bones tends to be more flavorful because the bones themselves add flavor to the dish.

Recipe 1

With tomatoes, olives and pine nuts you get a very tasty sea bass. Some fish recipes, including this one, have a wonderful Italian style. For 4 servings you will need the following products:

700 g sea bass (fillet without skin);
500 g cherry tomatoes;
50 g pitted olives;
a handful of fresh basil leaves;
25 g pine nuts;
Salt;
Pepper.

Preheat the oven to 180C. Place the fillet in a baking tray. Cut the tomatoes in half and place them around the fish. Cut the olives into 2 parts and add them to the tomatoes. Sprinkle with half the basil leaves and fresh pine nuts. Bake for about 15 minutes and then sprinkle the dish with the remaining basil leaves. Ready sea bass is served with warm bread. Alternative recipes involve using (instead of pine nuts) almonds or hazelnuts. You can also add a little balsamic vinegar for extra flavor.

Recipe 2

With canned crabs and frozen shrimp they prepare an amazing dish - sea bass in the oven. You don’t have to look for recipes for a dinner party, just use this. For 6 servings, you need to stock up on the following products:

1 kg sea bass (fillet without skin);
1 lemon (you will need juice);
1 tablespoon olive oil;
1 teaspoon fresh chopped parsley;
350 ml heavy cream;
50 g butter;
340 g crab meat, liquid drained from the jar;
75 g small pre-cooked shrimp;
1 teaspoon whole grain mustard;
1 teaspoon Cajun seasoning;
salt;
pepper.

Turn on the “grill” mode in the oven. Rub the fillet with lemon juice, olive oil, parsley, salt and pepper. Place in a baking dish and cover it with foil. Place under the grill for 10 minutes, turning once during cooking. Make the sauce: melt butter with cream and mustard over low heat. Cook, stirring, until the sauce thickens. Add crabs and shrimp to the sauce, add Cajun seasoning, salt and pepper. Cook until shrimp and crab are warmed through. The sauce, laid out on a plate, will decorate and complement our Sea Bass dish with a complex taste. Recipes can be varied depending on the fish processing technology.

Recipe 3

Fresh ginger is essential for the following dish, the main ingredient of which is sea bass. In a steamer, it is better to cook fish in the upper tray. Fresh ginger should be cooked in the bottom tray of the steamer. For 4 servings of steamed fish you will need:

700 g sea bass (fillet without skin), rub with oil, salt and pepper;
1 cup chopped green onions;
½ cup peanut butter;
salt;
pepper;
¼ cup soy sauce;
1 fresh ginger root, cut into small pieces;
1 cup chopped large fresh coriander (Chinese parsley) leaves.

Prepare the steamer (pour water and turn it on). Place fresh ginger pieces in the bottom tray. When the water begins to boil, add the fish and cook, without turning, for about 10 minutes. Pour the peanut oil into the frying pan and heat it high. Start this procedure about 3 minutes before the end of cooking the fish. When the perch is ready (the meat will flake), carefully transfer the fish to a plate. Sprinkle it with ginger, pour over soy sauce, sprinkle with green onions and coriander. When the peanut oil is very hot, carefully pour it over the finished dish. The perch is eaten hot.

Sea bass with dill in a steamer

Required ingredients:

sea bass fillet – 700 g;
lettuce leaves;
dill – 1 bunch;
bay leaf – 1-2 pcs.;
spices and salt - to taste.

Cooking process:

Rinse the fillet under cold water, dry and sprinkle with salt and spices, rub in thoroughly. Place the lettuce leaves in a steamer and distribute the fish on top. Cover the perch with sprigs of fresh dill and add a bay leaf.

Turn on the steamer for 20 minutes and wait for the tasty and juicy sea bass. Serve the finished fish with boiled potatoes with dill.

Sea bass with ginger sauce in a slow cooker

Fish dishes with ginger are very popular in America and Asia. Recently they have become very popular in Russia. There are a huge number of recipes for cooking fish with ginger. Today I would like to invite you to cook sea bass with ginger sauce in a slow cooker.

In this recipe, we will prepare ginger sauce separately and bake the perch with ginger separately. If you follow my recipe exactly, then within an hour you will be able to enjoy very tasty, piquant, spicy, juicy and slightly sweet fish.

Sea bass cooked in a slow cooker with ginger sauce tastes simply divine. All the ingredients in it are perfectly combined with each other. Sea bass with ginger sauce can be eaten even without a side dish. But if you cannot eat fish dishes without a side dish, then you can boil regular rice for the fish according to this recipe. I hope that you will definitely use my recipe and cook this fish in a slow cooker.

Ingredients for cooking perch

Sea bass (large) – 1 piece
Ginger root – 20 grams
Soy sauce – 2 tablespoons
Olive oil – 1 tablespoon
Chicken broth – 30 ml
Granulated sugar – 1 tablespoon
Salt - to taste
Spices for fish - to taste
Lemon juice – 15 ml

How to cook sea bass with ginger sauce in a slow cooker

1. Let's start preparing sea bass with ginger sauce. At the very beginning, we will prepare the ginger sauce. To do this, pour olive oil into the pan. If you don’t have it, then you can easily use unscented vegetable oil. Take 15 grams of ginger and chop it very finely. Place the ginger in a multicooker pan. On the multicooker, set the “Baking” mode for 25 minutes.

2. 15 minutes before cooking, add chicken broth. Then add granulated sugar and mix everything well.

3. 5 minutes before the end of the mode, add soy sauce. When the sauce is ready, we pour it into a bowl.

4. We clean the sea bass carcass from fins, scales and entrails. We make cuts on the fish. Rub the fish with salt, spices and sprinkle with lemon juice. Place the fish on a sheet of foil.

5. Cut the remaining ginger into thin rings. Place ginger on fish.

6. Wrap the fish in foil and place it in the slow cooker. Bake the sea bass using the “Baking” setting for 25 minutes.

7. Carefully remove the sea bass from the foil and place it on a plate. Place ginger sauce on top of the fish. It is best to eat fish warm. Bon appetit!

multi-varca.ru

Sea bass with vegetables in a steamer

Required ingredients:

sea bass – 0.5 kg;
carrots – 1 pc.;
onions – 1 pc.;
parsley – 1 bunch;
salt - to taste.

Cooking process:

First, prepare the fish. Clean thoroughly, cut off the head and remove the entrails. Separate the sea bass fillets and rinse under cold water. Salt the fillet and leave for a while.

Peel and rinse onions and carrots. Cut the onion into half rings and the carrots into thin strips. Place the fish in a steamer, distribute the vegetables on top and sprinkle with chopped parsley.

Cook the fish for 25 minutes, then serve hot.

Perch in a slow cooker with vegetables

You will need:

perch fillet – 4 pcs;
potatoes – 3 pcs.;
bell pepper – 1 pc.;
tomatoes – 2 pcs.;
carrots – 1 pc.;
onion – 1 pc.;
water – 80 ml;
olive oil – 45 ml;
olives – 14 pcs.;
apple cider vinegar – 2 tbsp;
salt;
pepper;
greenery.

You can add any other vegetables to the proposed assortment.

Start cooking:

Mix salt, pepper, spices, and chopped herbs. Rub the mixture onto the fillet and leave it for 20 minutes.
Cut potatoes and tomatoes into circles, peppers into strips, carrots into bars, onions into half rings. Marinate the onion in vinegar for 10 minutes.
Grease the multicooker bowl with oil. Layer sliced vegetables: potatoes, carrots and onions. Add salt to each layer of vegetables. Place the fillet. Place tomatoes and sliced olives on top. Drizzle olive oil on top and pour water down the side.
Select the “Baking” mode and cook the fish for 65 minutes.

Delicious fish with vegetables is ready!

Perch can be steamed, fried or baked in a slow cooker. Choose for yourself what you like best.