Red sea bass cooking recipes. Sea bass baked in the oven

Alexander Popov, chef of the Volna restaurant (Moscow):

“Sea bass is very good when you roll it in flour and fry it in butter. Even if it is harmful, it is very tasty. Everyone thinks that butter will burn immediately, but this is not true. For frying, you need to use normal butter, 82% fat, which contains less colostrum. Or you can fry it with melted milk - after all, the whey contained in the milk burns, but in melted milk it is no longer there.

First, the fish must be fried until golden brown, and then put in the oven for 5-7 minutes at a temperature of 170 degrees, adding, for example, a piece of butter on top. If you fry perch fillet on the skin, then the skin must be slightly cut, otherwise during frying it will become deformed, shrink and turn the fillet unsightly.

You can also make cutlets from perch with marinade. First you need to make the minced meat. For a kilogram of perch fillet, you need to take 250 grams of white peeled bread soaked in water - keep in mind that the bread must be soaked in water to rid it of the smell of yeast. Then add cream or milk for juiciness, sautéed onions, salt and pepper to the fish and bread. You need to beat the minced meat, put it in the refrigerator for a while and make the marinade. Fry the onions and carrots in vegetable oil, and when they are fried, add tomato paste to the frying pan. Then pour some fish broth into it and simmer a little more. And only then add black olives, capers and pickled gherkins to the marinade. Then you need to fry the cutlets until half cooked, pour hot marinade over them and put it all in an oven preheated to 170 degrees for 10-12 minutes. The cutlets will finish cooking there and absorb the taste of the marinade - take them out, cool them and eat them the next day.

You can also make crudo from perch. To do this, you need to find fresh chilled fish, remove the fillet and remove all the bones with tweezers. Thinly slice 200 grams of fillet and sprinkle it with 1.5 grams of salt. Take the juice of half a lemon or the juice of a whole lime - if you take lime, you can add orange juice to it - mix with olive oil, add wasabi, ginger and soy sauce. Pour this sauce over the fish, leave it for ten minutes and that’s it, you’re ready to eat.

You can also make galantine. It is good to prepare it from pure perch, but you can add a little pike perch, this will give the dish a viscosity. A kilogram of perch fillet needs to be turned through a meat grinder 5-6 times. Add 150 grams of cream, 150 grams of onion sauteed in butter and yolk to the minced meat, and then turn it 5 more times in a meat grinder. After this, add separately whipped egg whites and mix by hand, this will give the galantine fluffiness. In principle, you can add something else there if you wish - be it herbs, pistachios, green peas, or shrimp. Next, you need to form the fish mousse into a sausage, wrap it in film and put it in a pan, so that it lies horizontally on the bottom. Fill with water, bring to a boil and simmer over low heat (it is better that the water does not boil). Everything is cooked simply - a kilogram of galantine needs to be cooked for an hour, half a kilo - for half an hour. Then take it out, cool it, put it in the refrigerator. The next day it will be a mass similar in density to doctor’s sausage. It’s good to serve with horseradish, whipped cream, red caviar - and all this can be eaten with bread.”

Sea bass baked in foil with potatoes and mushrooms

The previous recipe was more of a dietary recipe, as it used low-calorie foods, with the possible exception of butter. Now we want to share with you another baking method and suggest cooking sea bass in the oven with vegetables and other ingredients.

Sea bass – 1 piece;
Potatoes – 3-4 pcs.;
Canned champignons – 200 g;
Onion – 1 head;
Mayonnaise – 3 tbsp. spoons;
Olives – 50 g;
Fresh herbs (parsley, onion, dill);
Salt, spices to taste.

As mentioned above, the fish must be scaled, fins removed, gutted and washed with cold water. Without these manipulations, you cannot start baking sea bass.

As for the remaining ingredients, everything is much simpler here. Peel the potatoes and cut into thin slices.

Fresh champignons can be used, but we simplified the recipe and used canned ones. In our case, the mushrooms were small, so we chopped half of them and left some untouched.

Peel the onion and finely chop into thin half rings. Chop the greens with a knife.

The olives can be cut into quarters or left whole, as long as they are pitted.

Now all that remains is to lay out all the prepared ingredients and proceed directly to baking.

Grease a large sheet of foil with a piece of butter, place the potatoes in the first layer, then the onions. Place the potato slices with a slight overlapping “scale”, do not forget to add a little salt. Lubricate the first layer of ingredients with two tablespoons of mayonnaise.

Place the perch carcass, previously stuffed with chopped mushrooms, 1 tablespoon of mayonnaise and herbs, onto a potato pillow. Place the remaining whole champignons around the fish, spread the olives on top of it, as shown in the photo.

We wrap the workpiece in foil more tightly so that everything languishes as if in its own juice, and transfer it to a baking sheet. Bake sea bass with vegetables in foil in the oven at t=190°C for about half an hour.

This is the appetizing, very beautiful dish you will get in the end.

If you are interested in how else you can cook sea bass with vegetables in the oven and see a clear example of the technological process, we recommend watching the video, which describes another excellent recipe in detail.

https://youtube.com/watch?v=iarKsJDOCas

Delicious recipe “Sea bass in the oven”

Perch is a red deep-sea predator with hard, shell-like scales. The hard rays of the fins end in poisonous needles. If you prick your finger while cleaning, the inflamed area will hurt for a long time, so you should handle the fish very carefully.

This predator lives mainly in the Pacific and Atlantic oceans at depth, where it is warmer. His diet is varied: all sorts of little things - crustaceans, mollusks, shrimp, small fish, etc.

And due to the fact that perch lives in sea water, it is saturated with microelements that we lack. It gains a little fat because it accumulates in the belly, and not in the meat.

The fish is a little dry, but very tasty. Size - from 20 cm to more than a meter in length. The larger the size, the tastier and juicier the sea bass turns out in the oven in foil. But before we start cooking, let's look at what equipment we need.

Equipment for cooking fish

To prepare our dish - sea bass fillet in the oven - you will need certain equipment:

cutting board;
fish scaler for removing scales;
scissors for trimming fins;
baking tray;
gas stove oven;
aluminium foil.

Fish should have its own cutting board (the same for meat, fish, vegetables and bread - unhygienic). You can buy a cutting board at any hardware store. Choose an inexpensive plastic or glass one with a thickness of at least 0.5 cm and a size of at least 36x24 cm. This is easy to wash and is suitable for fish of any size.

To clean the carcass from scales, you need to have a certain knife, it is called a fish scaler. If you clean sea bass with an ordinary knife, the scales will fly in all directions. You can buy a fish scaler at any hardware store. I advise you to choose a more expensive, high-quality option.

For hard fins, use large, thick metal scissors (you can use garden pruners, which are used for trimming tree branches). It is advisable to choose a baking tray with high sides according to the size of the fish to prevent it from drying out.

All the equipment is ready, now you can purchase the necessary products to prepare our dish - sea bass baked in the oven.

Ingredients and their cost

If you want to prepare a truly appetizing dish, then choose large red snapper. In April 2020, its price in Moscow was from 320-350 rubles. per kg. A small fillet costs less - 270 rubles. per kg, but it is dry.

Its color should be red. If the carcass is pink and yellowish, then this is a sign that the fish is old and has been frozen and thawed several times. The tail should be intact, not frayed.

Someone will think: “I’ll go to a big supermarket and buy a fresh fish there.” I’ll tell you a secret: we only receive perch frozen. Large supermarkets defrost it, put it on ice and sell it under the guise of a steam room at a more expensive price. Don't overpay, buy frozen and defrost it yourself.

I also don’t recommend buying fillet, since you’ll pay almost half the money for ice, and they can also give you hake instead, so it’s better to take the whole carcass.

So, to prepare sea bass in the oven we will need the following ingredients:

perch 3 pieces – 320 rub. for 1 kg;
mayonnaise (any) - ½ pack, I took “Moscow Provencal” classic 71 rub. per pack;
onion – 1 head for 39 rubles. for 1 kg;
salt - to taste;
pepper - to taste.

How to deliciously cook sea bass in the oven

Now that we have laid out all the equipment and bought the necessary ingredients, we can proceed to the main stage - the recipe for sea bass in the oven - how to cook it deliciously? To do this, you need to perform the following steps sequentially:

Carefully cut off all the hard fins from the fish with scissors, remove scales, remove the insides and rinse the fillet under cool water.
Next, it needs to be laid out on a baking sheet, salt and pepper on both sides.
Chop the onion into rings 2-3 mm wide.
Cover the fish with mayonnaise and put onions on top.
Cover the fillets with aluminum foil and place the pan in the oven. You need to cook at a temperature of 230 degrees.
After 30 minutes, we check the condition of the fish - if there is a lot of juice, then the foil can be removed and left for 10 minutes without foil, if there is almost no juice, you need to cover it with foil again and put it in the oven for another 10 minutes.

When the dish is ready, remove the pan from the oven and leave it on the stove under foil for another 10-15 minutes so that the fish moves away from the pan and can be easily transferred to a plate.

The fish turned out beautiful, and due to its natural “coat” - juicy and very aromatic - you will swallow your tongue. Serve the perch with boiled potatoes and sauerkraut, seasoned with green onions, dill and aromatic sunflower oil. Eat with pleasure!

How long has it been since you had a really BIG CATCH?

When was the last time you caught dozens of HUGE pike/carp/bream?

We always want to get results from fishing - to catch not three perch, but ten kilogram pikes - what a catch! Each of us dreams of this, but not everyone can do it.

A good catch can be achieved (and we know this) thanks to good bait.

It can be prepared at home or bought in fishing stores. But stores are expensive, and to prepare bait at home, you need to spend a lot of time, and, to be fair, homemade bait does not always work well.

You know that disappointment when you buy bait or prepare it at home and only catch three or four bass?

So maybe it’s time to use a truly working product, the effectiveness of which has been proven both scientifically and in practice on the rivers and ponds of Russia?

Of course, it is better to try once than to hear a thousand times. Moreover, now is the season!

Find out more about the bait!

Sea bass in the oven. Recipe

Sea fish in the oven is prepared from frozen perch. First you need to defrost the sea bass carcasses. It is best not to do it in the open air, but simply transfer the fish from the freezer to the refrigerator overnight, to a high-cooling zone; it is found in every modern refrigerator.
Clean the perches in the morning. The very first thing to do is to trim the dorsal and anal fins with sharp scissors, right down to the carcass, so that not a single spine remains. By the way, sometimes this can only be done with the help of wire cutters, because... cutting through the first (thickest) thorns with scissors is simply unrealistic! The tail fin can be left.

Sea bass carcasses

Use a knife to peel the scales and wash the carcasses. Using scissors, cut the belly and gut it. If the perch has a head, cut off the head and throw it away. Carefully remove the black film that covers the internal cavity of the sea bass. Place sea salt (or any kind), a few black peppercorns, allspice, coriander hay, nutmeg and ginger into a mortar. Grind the spices with a pestle to form a powder. The amount of mixture is approximately 1 tsp. Proportions - to taste.

Gently sprinkle the carcasses with a mixture of spices, especially the inner cavity. Place the fish in a bowl. Add 2-3 bay leaves, pour 1-2 tbsp. l. lemon juice. Pour a glass of dry white wine. And leave for an hour to marinate. After an hour, turn the fish over in the marinade and leave it for an hour.

Prepare vegetables. Peel the onion and cut into thin rings. Fry onion for 2 tbsp. l. olive oil until soft. When the onion is browned, transfer it to a separate bowl.

Scald the tomatoes with boiling water and remove the skins. Cut the pulp into very thin slices.

Remove all leaves from dill and parsley and finely chop the greens. Remove the fish from the marinade and dry the carcasses lightly with a paper towel. Do not pour out the marinade. Dip the fish in flour and place in a well-heated frying pan, into which first pour about a third of a glass of olive oil. Fry the fish over high heat on both sides until golden brown.

Then reduce the heat and fry for 5 minutes on each side, you can simmer under the lid on the lowest heat. Divide all prepared vegetables: tomato, fried onion, greens in half. Grease a baking dish with olive oil. Place half of the prepared tomatoes, distributing them evenly along the bottom of the pan.

Sprinkle with parsley and dill. Sprinkle tomatoes with grated garlic.

Then add half of the fried onion. Salt one with a pinch of coarse salt, you can use sea salt. You can add additional pepper if you wish. Add bay leaves from marinade.

Place the fried sea bass carcasses into a mold.

Place all the remaining fried onions on top of the fish. Sprinkle with remaining herbs.

Then the tomatoes, making sure that all the vegetables lay on top of the fish and not next to it.

Add one pinch of salt, however, if you don’t like salty foods, you can abstain. If there is liquid left in the pan in which the fish was fried, you can pour it over the fish in the baking dish. Pour the marinade remaining after marinating over the fish. Half a glass of liquid will be enough. Place the baking dish with the fish in the oven, preheated to 240 degrees. The perch is baked in the oven for 35-40 minutes. Be sure to periodically water the fish with the juice that collects in the mold. It is better to do this every 5-7 minutes so that the tomatoes that lie on top of the fish do not dry out.

If after the allotted time there is liquid left in the mold, it’s not a problem. It’s worse if the liquid boils away and the dish burns. Place the finished fish on plates. Place tomatoes and onions on top and pour a small amount of liquid from the pan. Sea bass in the oven is only served hot. Whether a side dish is needed is up to you. We prefer it simply - fish with vegetables. However, if desired, you can additionally sprinkle the fish with lemon or lime juice.

Sea bass in the oven - delicious baked fish

Main courses, Recipe for delicious sea bass in the oven, How to cook sea bass in the oven Main courses

Sea bass in the oven 4.93 122

How to cook perch in foil in the oven

If you want to make a more dietary option, you can cook perch in the oven in foil without sour cream sauce, and during Lent such a dish will be relevant. In this case, we don’t need sour cream, but lemon will come in handy and foil too.

We will cook river perch whole. Rub the fish with salt and spices, let it sit for a while, 5 - 10 minutes.
Cut off enough foil so that the perch can be completely wrapped, and make as many pieces of foil as we will cook the fish, i.e. we will wrap each fish separately.
Cut the lemon into thin slices. Place several lemon slices on the foil, place river perch on them, and place lemon slices on top of the fish.
Since we will cook without sauce, so that the perch does not turn out too dry, we need to connect the edges of the foil and pinch them. Then the perch will cook in its own juice and it will also turn out delicious.

I told you how to cook perch in the oven; if in the first version it is slightly fried, then in the dietary version it is more of a steamed fish. So choose the river perch recipe that suits you best.

Bon appetit!

Elena Kasatova. See you by the fireplace.

It is similar to its river namesake except in body shape and predatory habits. It belongs to a different species, lives in deep salty waters and is armed not only with sharp, strong teeth, but also with spiny, durable fins.

At the same time, sea bass has tasty and healthy meat with few bones and very little fat. Its low calorie content makes this fish a suitable component of weight loss-oriented menus, and baking in the oven maximizes the preservation of the valuable nutrients contained in it.

Let's look at dietary recipes for cooking red sea bass in the oven, outline its dietary benefits and list the ingredients that complement this fish.

Sea bass baked in the oven - recipes with photos

Sea bass caught by fishing vessels is delivered to store shelves mostly frozen - whole, headless carcass and fillet.
The optimal choice is a carcass, since the head has no culinary use, and the fillet often contains too much water frozen into it. This increases weight and degrades the quality of the pulp. To ensure that sea bass remains dietary after baking in the oven, it is cooked with a minimum of additives or surrounded only with low-calorie ingredients. Let's look at two sample recipes that illustrate both approaches.

Recipe one - sea bass almost solo

sea bass carcass (400 g);
not too large;
two small ones;
bundle;
salt and spices for fish;
two tablespoons of vegetable oil (optimally -).

Preparation:

Thaw the perch carcass, clean it and cut off the fins with culinary scissors, taking the necessary care not to get injured by the strong and very sharp ray bones - they are coated with a substance that causes severe irritation at the injection site. Free the abdomen from the entrails and the black film lining the cavity from the inside. Rinse the cleaned fish and dry it with a paper towel.
Mix vegetable oil with juice squeezed from half a lemon, as well as salt and spices. Lubricate the prepared carcass with this marinade on both sides.
Peel and wash the onions, cut them into not too thin slices. Cut the remaining lemon half into semicircles. Coarsely chop the washed parsley.
Place a “cushion” of onion slices on a baking sheet greased with vegetable oil, and a sea bass carcass on top of it. Make oblique shallow side cuts and insert lemon semicircles into them. Fill the belly with chopped parsley.
This perch needs to be baked for 30 to 40 minutes at 180ºC.

Recipe two - sea bass in red and green company

two sea bass (carcasses);
six medium-sized;
two ;
two medium-sized onions;
(white part);
greens and parsley;
salt (including sea salt);
ground dry spices - black and allspice, and;
vegetable oil (preferably olive).

Preparation:

Clean thawed perches - remove scales, spiny fins, entrails and the black film that covers the abdomen from the inside. Wash and dry the carcasses, and then sprinkle them with a mixture of dry spices.
Wash and peel the vegetables. Cut the onions and leeks into medium-thick slices, the pepper into slices, and the tomatoes into slices. Chop the greens.
Place all the onion rings in the bottom of a heatproof baking dish, then half the sliced vegetables. Place the seasoned perches on top and cover them with the remaining vegetables. Sprinkle with pepper and salt, drizzle with vegetable oil and cover with foil.
Bake at 200ºC for 45 minutes.

If you cook sea bass according to these sample recipes, the calorie content of the finished dish will be 90-95 kilocalories

in 100 grams.

Dietary use

Sea bass meat is rich in protein, biologically valuable macro- and microelements, and omega fatty acids. At the same time, its energy equivalent is quite low - approximately 80 kilocalories
per 100 grams. If you prepare this product in a dietary way - including baking, and do not use too many high-calorie additives, the final dish, light and healthy, will fit well into the target menu for losing weight.

What to bake sea bass with?

When answering this question, followers of slimming diets should take into account the energy component of additional ingredients. This fish can make a good company in the oven:

Vegetables - in addition to those given in the example recipe, these are low-calorie cabbage and, root and parsley, green beans,. In contrast, potatoes significantly increase the overall calorie content of the dish.
Rice, white and brown. The last option is preferable.
Mushrooms are most often universal, having a neutral taste.
– is also included in batters, especially if the perch is fried before baking. Not suitable for diet menus
Hard cheese - it is grated and sprinkled with this shavings of sea bass shortly before it is ready. As a result, the calorie content increases slightly.
White wine, cognac - add extraordinary aromas to sea bass and additionally soften its meat
Nuts and seeds - grated walnuts, as well as.

How to deliciously cook sea bass in the oven - video

In the video above, sea bass is cooked on a layer of onion rings placed on a baking sheet lined with parchment paper. In addition to onions, lemon, dry spices, salt and herbs are also involved in the preparation. When baking, foil is placed on top, which is removed shortly before cooking.

The meat of toothy, spiny, well-fed sea bass is a real storehouse of easily digestible protein and biologically useful substances. By itself, it has a low calorie content. If you bake it with dietary ingredients, the resulting dish will be a valuable component in targeted weight loss diets.

How do you bake sea bass in the oven? What seasonings do you use for this? Do you use this dish in diet menus? Share your culinary discoveries and practical experiences with us in the comments!

Sea bass is an excellent fish for baking: it has few bones and a lot of tasty juicy meat. I suggest baking sea bass in the oven in foil, this will preserve its delicate aroma and expressive taste.

Even a simple boiled sea bass is very appetizing, and baked in the oven is absolutely magnificent! At the same time, there is very little hassle with preparation.

As always, the main thing is to choose the right source material :), that is, buy a good fish. Sea bass should look beautiful, have a bright, rich color without brown or yellow spots. If you buy sea bass without a head, then the cut should not be darkened and winded.

For baking, choose not too large carcasses. Each should be approximately 300-400 grams. The carcass with the head will weigh a little more.

So, have you caught the right fish :)? It's time to cook sea bass in the oven in foil.

How to cook sea bass fillet

Some housewives find cooking sea bass very tiring due to the need to cut up the fish. Some people don’t want to bother, others simply don’t have time for it. In such cases, the best option would be to use ready-made fillets. By “fillet” we mean halves of a carcass without the head and tail, scales and fins, ridge and bones. It is used for main courses and snacks. For example, sea bass with kiwi sauce. For this recipe you need:

600 g fillet;
4 kiwis;
2 dec. l. oils;
pepper, salt.

The fish is lightly salted, peppered and steamed until cooked. Kiwi is rubbed through a sieve or crushed in a blender, mixed with oil (preferably olive), salt, and pepper. The perch is placed on a plate and poured with the resulting sauce.

Baked fillet with mushrooms

The dish for lunch or dinner is served in portions. You can additionally decorate with lemon.

To prepare you will need:

Breaded perch fillet

The fillet gets an interesting taste if you add finely grated cheese to the egg or crackers, use semolina instead of crackers, or pre-marinate the fish in soy sauce instead of salt and pepper.

For this recipe you need to take:

0.8 kg fillet;
2 eggs;
7-8 tbsp. l. breadcrumbs;
spices, oils.

Rub the fish with spices, beat the eggs, heat the oil. Dip fillet pieces alternately in flour, egg, breadcrumbs and fry on both sides. The breading option may be slightly different: flour, egg, crackers, egg again - then the number of eggs should be increased to 3-4 pieces, but little oil will be needed. You can also skip the breadcrumbs and dip the fish in just flour and egg.

Sea bass is a very tasty fish, it is difficult to spoil it during cooking.

Delicious recipe - baked sea bass with vegetables

Red sea bass can be a real holiday dinner if you bake it in the oven with vegetables. This dish looks bright and evokes a beastly appetite!

Cooking time: 1 hour 20 minutes.

Number of servings - 4.

Ingredients

We will bake fish, which is found not in the river, but in the sea, using simple products. Here is the list:

sea bass - 500 g;
tomatoes - 2 pcs.;
potatoes - 2 pcs.;
olive oil - 3 tbsp. l.;
carrots - 1 pc.;
sweet bell pepper - 1 pc.;
olives - 10 pcs.;
onion - 1 pc.;
vinegar - 2 tbsp. l.;
greens - 2 tbsp. l.;
seasonings - to taste;
salt - to taste.

On a note! To prepare this dish, it is recommended to use grape vinegar. For fresh herbs, parsley and basil are preferred, and for spices, you should give preference to oregano, dried basil, and ground ginger.

Cooking method

It is suggested to bake sea bass in the oven with a vegetable mix. It's tasty, satisfying and healthy!

Let's start cooking by preparing all the components of the dish. Peel carrots, onions and potatoes. Finely chop the greens. Gut the fish and rinse thoroughly.
Mix salt, pepper mixture and spices. Rub the resulting spicy mixture onto the perch. Leave it in this form for half an hour, and in the meantime cut the onion into half rings. Add salt to the slices. Drizzle with grape vinegar. Fry the pickled onion covered in olive oil for 10-12 minutes. Cut the tomatoes into slices. On a note! Bell peppers and carrots with potatoes also need to be chopped. It is recommended to fry, bake or boil the assorted vegetables in advance.
Grease the baking dish. Place vegetables and fish on them. Sprinkle with seasonings.
Place tomato slices next to the sea bass. Drizzle olive oil over the preparation. Add 100 ml of water. Place in the oven for 25 minutes, which has been preheated to 220 degrees.

Decorate the finished delicacy with chopped herbs and olives. It turns out bombishly delicious, and the aroma will drive any eater crazy!

How to bake red sea bass fillet

Ingredients:

Red sea bass fillet – 700 grams.
Sour cream – 200 milliliters.
Cheese – 100 grams.
Tomatoes – 200 grams.
Dill, green onions, salt, pepper - to taste.

How to cook:

Place frozen perch fillets on a plate and leave to defrost for an hour. Cut the carcass and remove the bones, turning it into fillet. Cut into large pieces, fry in olive oil, add salt.
Pour sour cream over the perch, add pepper and salt to taste. Set the pieces aside for 30 minutes, then place in a baking dish.
Boil water, throw tomatoes into it, hold for 3 minutes, then transfer to cold water for a few minutes, remove the skin, cut into cubes. Place tomatoes in sour cream, add salt, finely chopped onion and dill. Grate the cheese on a fine grater.
Place the fillet in a baking dish and pour the resulting sauce over it. Preheat the oven to 200 degrees, place the fish, bake for 40 minutes.

Video cooking

This perch can be topped with potatoes or rice fried with onions.

Cooking river perch in a pot:

Step 1: Prepare the vegetable ingredients.

Peel the onions, rinse thoroughly under cold running water, then cut into half rings. Rinse the potatoes under water and peel them. Remove all wormholes and dark spots, if any, on the tuber. Then cut it into medium sized cubes.

Step 2: Clean and cut the perch.

Rinse the perches well under running water. Be careful not to cut yourself on their spines. Then place it on a cutting board lined with paper kitchen towels and peel off the scales using a sharp knife (hold the tail with one hand and scrape from the tail to the head against the growth of the scales with the other). Cut off the fins, head and tail of the fish. Cut the belly of the fish and gut it. Then wash the fish, make a deep cut along the ridge of the fish and separate the fillet from the ridge, remove all the bones. Cut the fish fillet into large pieces. Wash the cucumbers and cut into small cubes.

Step 3: Place ingredients in pots.

Place the frying pan over medium heat, heat it well, then add butter (margarine) and melt it slightly. After this, add chopped onion to the pan and fry it over low heat until golden brown. Don't forget to stir it occasionally while frying so that it doesn't burn and cooks evenly on all sides. After this, place the finished onion on the bottom of the clay pots. Place chopped potatoes on top. Then sprinkle with ground black pepper and add water so that it practically covers all the potatoes.

Step 4: Bake the perch in a pot.

Preheat the oven to 200-220 degrees. Send the pots of vegetables to bake. Periodically check the potatoes for softness using a fork or knife (it should be easily pierced). When the potatoes are soft, add a little water to the pots, then add the tomato, chopped cucumbers and fish. Lightly salt the top, then pour in the cream, cover the pots with a lid and simmer the dish until fully cooked. This will take 25-30 minutes.

Step 5: Serve the river perch in a pot.

When the dish is ready, remove the pots from the oven, open the lids and sprinkle the dish with fresh, finely chopped herbs. After this, serve the dish hot. Enjoy your meal!

Tips for the recipe:

– – To make it much easier to scale a perch, immerse it in boiling water for a few seconds. Then start cleaning.

– – In order to avoid being pricked by the spikes that are found on the carcass of perches, it is recommended to cut the fish with rubber gloves.

– – Also, in order to simplify cleaning the fish, you can salt the fish in the evening and clean it in the morning. The scales will be peeled off like on an ordinary fish.

– – If you use large pots, then the dish can be served on portion plates, having previously laid it out.

With sour cream

The juicy and soft dish will not leave anyone indifferent.

Components:

4 perch carcasses;
8 potatoes;
2 red bell peppers;
2 large tomatoes;
300 grams of hard cheese;
300 ml sour cream;
4 garlic cloves;
spices and herbs to taste.

Rinse vegetables in cold water. Peel the potatoes and cut into thin slices. Chop the red pepper into rings, chop the tomato into small cubes, and chop the greens. Grate hard cheese. Rub the prepared fish carcasses with salt and pepper and place each on a separate sheet of foil. Place tomatoes and herbs on top of the fish and sprinkle with cheese. You need to distribute potato slices and pepper rings on the sides.

In a small bowl, stir together sour cream, pressed garlic and spices. Pour the mixture over each carcass and seal tightly with foil. Place the dish in the oven for forty minutes, setting the temperature to 185 degrees.

Fish in foil with vegetables

To cook both a side dish and a main dish in the oven at once, you need to make some preparations. Peel and finely chop the young zucchini, tomatoes, finely chop the onion and cut the potatoes into thin layers. Then follow the instructions:

Rub cleaned and gutted carcasses with salt and pepper.
Place foil, two tablespoons of butter, a layer of onion, a mixture of zucchini and carrots on the bottom of a frying pan or baking sheet, add salt and cover the vegetables with a layer of potatoes on top.
Place the carcasses coated with sour cream and grated cheese on top. Wrap the foil tightly around the edge.
Place in a hot oven for 40 minutes.

The choice of this particular type of fish is due to its excellent taste, speed of baking and ease of preparation. In addition, any recipe can be improved using your proven ingredients.

With walnuts

The dish contains the following ingredients:

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

Preparation

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

Advice! The fish can be removed from the bones and the fillets baked; this is especially convenient for serving the dish on a festive occasion.

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

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

Place the nuts and herbs on separate plates and pour flour into a separate bowl. Dredge the fish pieces or fillets in flour, then in the egg, then in the herbs, then return to the beaten eggs and bread the fish in ground nuts.

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

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

Step-by-step preparation

First, let's prepare the fish. Today we are using four sea bass carcasses. The best fish is from a fresh catch. But you can also buy frozen carcasses. First, we clean the fish from scales and remove the head. We cut the belly lengthwise and remove all the entrails. We cut off the fins and tails, wash them, and make cross-shaped cuts on one side. These cuts are needed to ensure that the fish is well soaked in the marinade.
Pour 30 g of vegetable oil into a baking dish, distribute it along the bottom and lay out perch carcasses in one layer with the cuts facing up.
Sprinkle the top of the fish with salt and pepper to taste. There is no need to add these spices in large quantities, since we will still be covering the fish with sauce. Peel two large onions, cut them into rings and place them on top of the perches in an even layer.
Now let's prepare the sauce. In a small deep plate, mix three tablespoons of mayonnaise and ketchup, a teaspoon of mustard. Peel three cloves of garlic, rinse, pass through a garlic press and add to the sauce. We wash half a bunch of dill, chop it finely and add it to the sauce. Add a couple of teaspoons of olive or sunflower oil, salt and pepper to taste, mix until smooth. You can add more herbs, or sprinkle additional chopped dill on the fish.
Pour the sauce over the fish and onions. You can first coat each perch carcass with sauce, then lay out the onion and coat it with sauce. The sauce turns out very tasty, it will give the finished dish a piquant taste, so don’t be afraid to add a lot of it. It is advisable to cover the baking dish with a clean towel and leave the fish to marinate in the sauce for 10-20 minutes. But if there is no time for exposure, you can immediately put it in the oven. Turn on the oven to 180 degrees, place the fish in it, bake for 50 minutes. Baking time may be different for everyone, it depends on the features of the oven. Therefore, after about 40 minutes you can check the fish for readiness.
Remove the fish from the oven and let it cool slightly. Place the carcass of baked perch with onions on a serving plate for each person. You can supplement the dish with rice porridge, boiled potato pieces or mashed potatoes, beans, and fresh vegetable salad. Baked perches are very tasty when served cold.

With potato

When cooked, a fragrant, delicious dish will emit such a smell that all your neighbors may come running to you for dinner. Sea bass in the oven with potatoes, baked with mushrooms and sour cream. This amazing combination of ingredients provides the dish with a special taste: the fish fillet is soaked in the aromas of mushrooms, and then gently enveloped and saturated with the creamy taste of sour cream.

Ingredients:

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

Cooking method:

Peel the potatoes and cut into slices.
Cut the onion into rings and combine with potatoes.
Add sour cream, soy sauce, salt, seasonings, mix.
Place vegetables on foil, cut the champignons into slices, place on top of the vegetables.
Clean the fish carcasses: remove the heads, entrails, and black film. Then remove the skin, cut into portions, place on vegetables, salt and season. Drizzle the contents of the mold with olive oil.
Cover the pan with foil and bake the fish for 40 minutes at 180 degrees.

Learn how to cook whole oven-baked mushrooms.

Red sea bass with potatoes and cheese

A delicious dish is made from red snapper fillet with new potatoes and grated cheese. Just the mention of it makes you want to cook it right away.

red sea bass fillet – 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.

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

Peel 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.

Place the potatoes on a baking sheet with high sides and sprinkle with vegetable oil. Place perch fillet on top. Pour in egg-mayonnaise dressing and sprinkle with a thick layer of grated cheese.

Place in a preheated electric oven to bake for fifty minutes. We immediately place the finished hot dish on plates and serve.

Recommendations for preparation

The taste of any fish, and in particular sea bass, which we used today in our cooking recipe, will be perfectly emphasized by the juice of freshly squeezed lemon or lime. It adds a piquant taste and removes excess odor. The ideal herb for fish is dill. This duet has an excellent combination and a delicious aroma. The most delicious and juicy dish is made from fresh fish.

If you take ice cream, make sure that the layer of ice on it is as thin as possible. It is better to defrost such a carcass in the refrigerator. Perch meat has a white, slightly pinkish color. If it is not, then the fish is spoiled, or it is not a perch. It is advisable to leave the fish in the marinade for at least half an hour

This way it will be well saturated with spices and its taste will be simply unique. The easiest way to cook perch is to bake it in foil.

If it is not, then the fish is spoiled, or it is not a perch. It is advisable to leave the fish in the marinade for at least half an hour. This way it will be well saturated with spices and its taste will be simply unique. The easiest way to cook perch is to bake it in foil.

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

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

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

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

You can prepare a tasty, satisfying and healthy fish lunch within one hour. To make 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, which does not have many bones, but has very spiny fins. Therefore, to ensure that perch cooked in the oven in sour cream is also safe, cut off the fins with a sharp knife or special scissors. You should also very carefully remove all small seeds.

We cut the washed and prepared fish into portions - 3-4 centimeters, if the fish is not large, you can cook it whole. To do this, carefully separate the fillet and place it in 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.

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

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

Lightly fry the onion and seaweed in a small amount of vegetable oil; this will give the perch baked in sour cream a delicate fried flavor.

Place the fried vegetables on a baking sheet in which the fish will be baked.

Also lightly fry the pieces of sea bass fillet until a tender golden brown crust forms. If you want the sauce to be thicker, roll the fish in flour before frying.

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

Place the fried fish on top of the vegetables on a baking sheet and pour in sour cream water.

Place the baking sheet in the preheated oven and bake for about 30 minutes. Checking the readiness of the perch is very simple - the fish should become soft. Transfer the pieces of fillet 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 separate dish or a great appetizer, so don’t be upset if there are a few pieces of fish left over.