How to cook sea bass in the oven. Sea bass in the oven: cooking recipes

Sea bass in the oven in foil: a classic recipe with lemon and Provençal herbs

Chefs often recommend cooking this fish in foil to prevent drying out and maintain juiciness.

Ingredients:

2 carcasses;
lemon – 1/2 pcs.;
Provencal herbs - 1 tbsp. spoon;
garlic – 2 cloves;
olive oil – 50 ml (can be replaced with melted butter);
salt, black pepper - to taste.

How to cook:

We clean the fish: remove the entrails, fins, and scales. Don't forget about the gills. It is convenient to clean the scales with a special knife “against the grain” under running water. The skin should remain intact. To avoid staining the table and cutting board, you can first cover them with cling film and sheets of paper.

Make the sauce: mix finely chopped garlic with Provençal herbs and olive oil.

Place the carcasses on a large piece of foil on a baking sheet. Salt and pepper to taste. Coat with a mixture of oil and spices.

Place half a circle of lemon on the gill slits and abdomen, as in the photo.

Wrap it in foil. And put the baking sheet in the oven at 190 degrees for 20 minutes.

Let's get it. Carefully unroll the foil and place back in the oven for another 10 minutes. This stage is necessary to form a small crust. But you need to make sure that the fish does not dry out, but only “grabs” on top. Sea bass is very tender, and the moment of drying can be easily missed. Don't forget about this at the last stage of cooking.

Now you can get it. Let cool slightly and carefully transfer to a plate. If the thin skin slightly sticks to the foil, you can use a thin kitchen spatula, this will allow you to carefully remove the carcass from the envelope.

With vegetables

If you like dishes with a lot of ingredients, try this recipe for sea bass in the oven in foil with a bed of vegetables.

You will need

gutted sea bass carcass with head - 1 pc. (about 600 gr.);
potatoes - 2 medium-sized pieces;
carrots - 1 small piece;
onion (preferably red Yalta or sweet white) - 1 pc.;
frozen green beans - 1 half glass;
lemon - 1 pc.;
garlic - 2 cloves;
olives - several pieces. for decoration;
spices for fish (white pepper, rosso, salt, rosemary, basil) - to taste;
spices for vegetables (salt, parsley, black pepper, curry, paprika) - to taste;
olive oil.

Cooking steps

Dry the fish, rub it with oil, salt, and sprinkle with spices.
We make several (5 pieces) cuts on one side of the sea bass. Insert lemon cut into thin slices.
Mix spices for fish, juice from half a lemon, crushed garlic and 30 g. olive oil. Rub the outside of the fish with this mixture.
We clean the vegetables and cut them: carrots into thin slices, potatoes into thin (0.5 cm or less) slices, onions into thin rings. Spray all vegetables with oil and sprinkle with spices.
On foil paper, greased with oil, lay out in layers: potatoes, carrots, onions, fish, sprinkle beans and olives cut into rings around the sea bass.
Close the foil envelope and place the fish in the oven for 45 minutes at 190°C in the “bottom heat” mode.
Next, open the envelope, set the “top heat” mode, temperature 150°C, and let our sea bass dry for another 10 minutes, “grow” with a golden brown crust.

This fish can be served directly in foil - it looks very appetizing. The dish is suitable for both everyday cuisine and festive occasions.

Healthy and tasty sea bass

In general, there are a lot of recipes for sea bass in the oven in foil or just on a baking sheet. It goes well with a variety of foods - cheese, mushrooms, eggs, various vegetables, sour and hot sauces.

We highly recommend this fish to novice housewives: its moderately dense and juicy meat cannot be overcooked or overcooked, so you will definitely succeed in creating a culinary masterpiece, even if you are cooking for the first time in your life.

Seabass in the oven

Sea bass is a very tasty fish that is easy to clean and does not require long marinating. I'll tell you how to cook sea bass in the oven with vegetables. This is a suitable dish for a light lunch or dinner. If you don't really like the aroma of fish, you can interrupt it by using a little dry white wine. Before putting the pan in the oven, pour a few tablespoons of wine over the vegetables and place the fish on top. Besides cumin, you can use any herbs you want. Rosemary always goes well with fish.

Ingredients:

Sea bass in the oven – 3 pieces
Cumin – 1 teaspoon
Vegetable oil - 3 tbsp. spoons
Zucchini – 1 piece (small)
Red onion – 1 piece
Tomatoes – 3 pieces
Salt, pepper - To taste

Number of servings: 3-5

How to cook “Sea bass in the oven”

Fish carcasses need to be cleaned: gut the insides, cut off the fins and clean the scales. I leave my head. Rub the carcasses outside and inside with salt and pepper, sprinkle cumin on top, leave for a while and work on the vegetables. Wash the tomatoes and cut into rings about two centimeters thick. Peel the onion and also cut into rings, but a little thinner than the tomatoes. Peel the young zucchini and cut into rings or arbitrary pieces, lightly sprinkle with salt. Place a bed of vegetables on a baking sheet greased with vegetable oil: first the zucchini, then the onions and tomatoes. Fry the fish in a hot frying pan with vegetable oil for 2 minutes on each side. This is necessary for a crust to form. Then place the carcasses on a bed of vegetables and place in the oven. Bake the fish in the oven for about 20 minutes at 180 degrees. If desired, 5 minutes before cooking, you can sprinkle a little grated Parmesan cheese on the vegetables. Place the finished dish on a plate so that the raba is on top of the vegetables.

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Cooking features

Baking sea bass is a relatively simple task. Even an inexperienced cook can expect to get an impeccable result if he knows and takes into account several important points.

Most often you can find frozen sea bass on sale. If you manage to find fresh or chilled, then that is what you should give preference to. It is only important not to purchase a damaged product. Fresh sea bass should have clear eyes, and when pressed with a finger, it should quickly return to its previous shape. An important indicator of freshness is smell. If you really don’t like it, then most likely the fish is not nearly as fresh as the seller says it is.
When purchasing frozen sea bass, pay attention to the integrity of the packaging and its contents. If you find ice or snow in the bag, this indicates a violation of the product storage rules, that is, that it has been defrosted. It doesn’t hurt to look at the expiration date indicated on the packaging. If the product is expired, you cannot take it, even if it does not look damaged.
In order for sea bass not to lose a lot of moisture during defrosting, it must thaw in natural conditions, without a sharp temperature change. Trying to speed up the process using a microwave or warm water will result in the fish becoming loose and dry.
Before cooking in the oven, sea bass must be cleaned and gutted. The scales of this fish can be removed even if you don’t have a special grater at home. You can do this with a knife, the back of a vegetable peeler, or even a metal dishwashing sponge. All that remains is to gut the fish, wash the carcass, dry it with a towel and begin preparing the food according to the chosen recipe.
The cooking time for sibs in the oven depends on the size of the fish, the temperature in the oven, and the specific recipe. Typically, carcasses weighing up to 0.6 kg are baked for 20-30 minutes, weighing from 0.7 kg to 1 kg - 25-35 minutes, then add 5 minutes for every 500 g. Specimens larger than 1 kg rarely go on sale, so usually The baking time for sea bass in the oven does not exceed 30 minutes. This allows you to cook it both with and without foil.
Sea bass does not need long-term marinating, but most often it is marinated before baking. Usually the marinade contains oil, since sea bass itself is low in fat. Often the composition includes lemon, lime, onion, garlic, and herbs, but there should not be a lot of them so that they successfully highlight and do not interrupt the delicate taste of sea wolf meat.
Sometimes the fish is fried before baking to create a crust that will protect the fish from drying out. This is usually done when you want to cook sea bass without foil.

Delicious recipe! Cake with liver, carrots and onions

There are quite a lot of recipes for baking sea bass. The technology for preparing dishes from this fish in the oven may vary. In order to avoid mistakes and get the expected result, you must follow the recommendations that accompany the selected recipe.

Sea bass in salt

Compound:

sea bass – 1 kg;
salt – 1.5 kg;
egg white – 2 pcs.;
thyme, basil, lemon juice - to taste.

Cooking method:

Rub the cleaned and gutted sea bass carcass with cumin and basil, and sprinkle with lemon juice.
Break the eggs, separating the whites from the yolks.
Beat the whites. Add salt to them and stir well.
Place a third of the resulting salt mass in the mold and smooth it out.
Place sea bass on salt.
Cover it with the remaining salt. Compact it with your hands so that there are no gaps.
Preheat the oven to 230 degrees. Place the form with sea bass in it.
Cook the fish for 25 minutes. For a kilogram carcass, this time will be enough, and if your fish is smaller, the cooking time can even be reduced to 20 minutes.
Remove the pan with the fish from the oven and let it sit for 5 minutes.
Using a wooden spatula or the handle of a wooden spoon, break up the salt. Remove it from the fish using a fork and spoon. The salt will be removed along with the skin, and this is normal.
Separate the fillet from the bone and place on a plate.
Turn the fish over and remove the salt. Remove the fillet from the bones and place it on top of the first piece of fillet.

All that remains is to distribute the seabass fillet into portions and serve. It is believed that sea bass baked in salt retains its unique taste as much as possible. To avoid overpowering it, use a side dish with as neutral a taste as possible, such as boiled rice.

Sea bass baked in the oven can become a decoration for the holiday table. You can prepare it using several recipes, each of which is good in its own way.

Sea bass baked in salt: the method of Italian chefs

1 large fish;
6 cups of coarse salt and 3.5 cups of fine salt;
3 egg whites;
1 lemon;
1 clove of garlic;
spicy herbs (thyme, sage, rosemary, dill) - it is advisable to use fresh ones, but if you don’t have any, dried ones will do;
olive oil.

We clean the fish carcass from gills, entrails, and scales.

Remove the zest from the lemon.

Mix chopped herbs (there should be about 1 tablespoon in total) and garlic. Add zest. Mix. Place half of the resulting mixture into the belly of the sea bass.

Beat the egg whites. Combine with the remaining mixture of herbs and lemon zest. Then add salt. Mix. If the mixture turns out to be too dry, you can add some water into it.

Line a baking tray with baking paper. And put our salt mixture for baking on it. The layer should be 1.5 cm thick. Place the fish on a salt bed.

Place the remaining salt on top of the carcass.

We make a cocoon for her as shown in the photo.

Place in the oven at 200 degrees for 40 minutes.

Let's get it. Let it cool for 5 minutes, and then break the salt crust (you can use a kitchen hammer) and remove the fish.

Delicious sea bass in the oven Milanese style

Although sea bass baked in foil is a traditional Greek dish, it is often served in Italy, where fish is very popular there. Italians love variety in food and prefer to add herbs to recipes, so it is logical to create another original recipe - Milanese style: with spinach and pine nuts, you can add anchovy fillets.

Ingredients:

spinach – 120 g;
potatoes – 4 pcs.;
lime – 2 pcs.;
garlic – 2 cloves;
butter – 10 g;
sea bass – 2 pcs.;
nuts – 10 g;
celery – 10 g;
rosemary, thyme - 2 sprigs each;
parsley - 1 bunch.

Preparation

Cut the potatoes, pour oil, bake for 20 minutes, transfer.
Clean the fish, make cuts, pour in lime juice and oil, and add salt.
Chop the garlic and rosemary, mix with oil, pour inside the carcass.
Cover the fish with foil and bake for 15 minutes.
Chop the garlic and fry in butter with nuts and spinach for a couple of minutes.
Seabass Milanese in the oven in foil, served with potatoes and spinach.

Bake sea bass in citrus paste

Dish components:

2 fish;
one large sweet pepper and one chili;
head of garlic;
lemon;
lime;
a small piece of fresh ginger root;
a small bunch of parsley;
salt, to taste;
olive oil.

Place ginger, peppers, parsley, and garlic in the bowl of a blender. Squeeze citrus juice there (juice of a whole lime and half a lemon). Grind. Add salt to taste.

We prepare the sea bass: clean it, make transverse cuts.

Spread citrus paste on the fish. Transfer it to a baking tray lined with baking paper. Lubricate with olive oil.

Place lemon slices in the belly.

Bake at 180 degrees for 25 minutes.

Seabass in foil

Let's cook fish today? I don’t know about anyone, but I rarely cook and eat fish. I mostly eat it by the sea, where it is fresh. Ours is either frozen or expensive. But sometimes you can enjoy yourself;)) I came across fresh sea bass in a store and immediately got associations: sea, sun, vacation... Well, in such a blissful mood, how can you not buy this fish and cook it? Bought. Prepared. It turned out so delicious that I almost ate my fingers up to my elbows ;))) I’m sharing the recipe!

Products (for 2 servings)

Seabass - 2 small fish or one large one
Lemon - 1 pc.
Medium-sized onion (it is better to take red onion) - 1 pc.
Special seasoning for fish - 1-2 tbsp. spoons
Olive oil - 1 tbsp. spoon
Salt - to taste
In addition to products:
Baking foil

We clean, gut and rinse the fish thoroughly.

Mix salt and spices on a plate.

Rub the fish thoroughly with the mixture inside and out. This will make the fish especially flavorful. Be careful not to hurt your hands - the fins of sea bass are sharp and prickly.

Cut the lemon into thin rings or half rings. We cut the onion in the same way. Tear off the foil and place the spice-rubbed fish on it. Cover the fish with onion rings and place lemon rings on top. If we like the lemon flavor to be more intense, we put lemon rings in the fish’s belly. Lightly spray each fish with olive oil. I forgot to spray one fish. It didn't spoil her ;)))

Now wrap the sea bass in foil. This is an important stage, because you need to wrap it so that there are no gaps or holes. I wrapped it in two layers of foil. First, in one layer (we fold it from the head, from the tail, from the abdomen, from the back), then we place it seam side down on the second layer of foil and wrap it again in the same order. We crimp the finished envelope to eliminate gaps.

Place the fish wrapped in foil in the oven for 15-20 minutes. I kept it for 20 minutes at 180 degrees. The fish was fully cooked, tender and juicy! It is important not to overcook the sea bass, otherwise it will not turn out so tender, soft and juicy. Bon appetit!

Elementary with lemon and spices

Sea bass, also known as branzina, has excellent flavor characteristics, so the cook needs to carry out a minimum of manipulations to create a wonderful dish. This recipe for sea bass in the oven in foil will be possible even for beginners. A little spice, a little lemon, and the fish will exude delicious aromas and delight gourmets with its taste.

Required:

gutted sea bass carcass with head - 1 pc. (600–700 gr.);
Yalta red onion (or sweet white) - 1 large head;
lemon - 1 pc.;
cumin - 1 teaspoon;
pink peppercorns (or ground white) - to taste;
greens (mostly dill) - to taste;
coarse sea salt - to taste;
a little vegetable oil.

Cooking steps:

Recommendation: if you don’t know what spices to choose for fish, including sea bass, just follow the “three Ps” rule for fish - salt, pepper, acidify, and the dish will be doomed to success.

We wash the sea bass carcass and dry it thoroughly. The head and fins do not need to be removed.
Cut the onion into rings about 0.5 cm thick. Also chop ¾ of the lemon into rings, as thin as possible.
Salt the fish, rub the outside and inside with salt and spices. Sprinkle the juice of ¼ lemon inside.
Place foil on a baking sheet/pan and grease it with oil. Place ½ onion, lemon rings on top, put fish, then lemons and onions again.
We carefully seal the foil envelope so that our sea bass loses a minimum of juice.
You need to bake in an oven preheated to +200°C, in the “bottom heat” mode for about 15 minutes. Next, you can unfold the foil paper on top and let the fish dry a little in the oven - 5-10 minutes, no more.

Serve with your favorite side dish - potatoes, rice, vegetables, sprinkled with chopped herbs. This sea bass in the oven in foil is ideal for treating unexpected guests. Labor costs for preparing the dish will be no more than 5–10 minutes. So, while the men open the white wine and it “breathes,” the fish will already be on the table.

Seabass in the oven with vegetables and lime

The dish will appeal to those who adhere to a healthy diet, and will also delight connoisseurs of easy-to-prepare food. Even a novice housewife can cope with the task: the main thing is to choose fresh vegetables and good quality sea bass. The recipe is universal, so it can be applied to other types of fish, regardless of their fat content. The most beautiful sea bass baked in the oven with vegetables is when it is cooked whole, but you can also cut it into pieces and place it with the rest of the ingredients in a deep dish.

Ingredients:

sea bass – 1 piece;
zucchini – 200 g;
bell peppers – 2 pcs.;
tomatoes – 3 pcs.;
purple bulb;
lime;
olive oil – 3 tbsp. spoons;
ground thyme – 1/2 teaspoon. spoons;
salt.

Cooking method:

Wash the fish, gut it, remove the fins. Scrape the scales with a knife, rinse and blot with paper napkins.
Make several shallow cuts on the carcass, keeping an equal distance between them.
Rub the fish with salt and thyme.
Cut the zucchini and peppers into slices. Tomatoes - in small pieces. Chop the onion into half rings.
Place part of the onion into the sea bass, and spread the rest along with the vegetables on a sheet of foil.
Place the fish on top and drizzle with lime juice and olive oil.
Wrap very tightly in foil and place on a baking sheet.
Sea bass baked in the oven with vegetables is cooked for 40 minutes. The first half hour at 190 degrees, then at 200 degrees and with the foil open.

Video: sea bass baked in the oven from Yulia Vysotskaya

We offer you to watch a video where the famous TV presenter and author of several culinary bestsellers tells and shows how to prepare an appetizing and aromatic dish “sea bass baked in the oven.” An easy and quick recipe from Yulia Vysotskaya will help you deliciously feed your friends and loved ones.

Sea bass is the basis of many amazing Mediterranean dishes. Thanks to its delicate, noble taste and a fairly small number of bones, it is considered a truly royal fish and enjoys well-deserved popularity.

How to cook sea bass in a frying pan - recipe?

Ingredients:

sea bass carcass – 2 pcs.;
lemon – 1 pc.;
rosemary – 2 sprigs;
– 1 branch;
garlic – 2-3 cloves;
olive oil – 35 ml;
butter – 50 g;
salt - to taste.

Preparation

We remove the sea bass carcasses from the head, fins and entrails and rinse thoroughly with running cold water. If desired, you can leave the head and tail. We wipe the fish dry with paper towels or napkins and make several transverse cuts on the back.

Now rub the sea bass outside and inside the belly with salt and ground white pepper, sprinkle with lemon juice and olive oil, put thyme and rosemary leaves into the cuts and leave the fish to marinate for twenty to thirty minutes.

Melt the butter in a frying pan, heat it over medium heat and lay out the marinated sea bass carcasses, dried again with a paper towel. Peel the garlic, crush the cloves with a knife and add to the oil with the fish. Brown the carcasses for seven minutes on each side, periodically pouring garlic oil on top in which they are fried.

Take the finished fish out onto a plate, add the remaining lemon juice to the frying pan, mix it with oil and pour the resulting mixture over the fish.

How to cook sea bass in the oven in foil with vegetables?

Ingredients:

sea bass carcass – 2 pcs.;
lemon – 1 pc.;
onions – 3 pcs.;
sweet bell pepper – 2-3 pcs.;
fresh champignons – 220 g;
cherry tomatoes – 270 g;
olive oil – 35 ml;
dried basil – 5 g;
oregano – 5 g;
rosemary – 5 g;
ground white pepper - to taste;
- taste;
salt - to taste.

Preparation

We cut up the sea bass carcasses, remove the entrails, if desired, cut off the tail, fins and head and rinse thoroughly in cold water. Dry the fish with a paper towel or napkins and make several cuts on the back. Then rub the carcasses with salt, fish spices and ground white pepper. We put lemon slices into the slits, and fill the belly with a pre-peeled onion and cut into half rings.

Place the sea bass on a baking sheet greased with olive oil, cover the top tightly with foil and press it tightly. Place the fish in an oven preheated to 200 degrees for fifteen minutes.

While the fish is baking, let's prepare the vegetables. We wash, peel and cut the peppers, mushrooms and remaining onions into several pieces. If desired, you can take additional zucchini or eggplant. Drizzle the vegetables with olive oil, season with dried herbs and mix gently.

After the baking time has passed, remove the foil, place the prepared vegetables on the sides of the sea bass, add the washed cherry tomatoes and place the dish under the top grill for another fifteen minutes or until browned.

We will devote the topic of today's article to preparing a king fish called sea bass and look at how to properly bake it in foil in the oven.

Sea bass is a top-class fish due to its low bone content and due to its beneficial properties and taste.

Sea bass meat contains vitamins A and E, which are natural antioxidants and promote active growth of hair and nails, as well as vitamins D and K, which are vital for our body and are responsible for metabolism and cell renewal. Sea bass is also a leader in the content of omega-3 polyunsaturated fatty acids and many other essential elements.

In addition, the meat of this fish is very dietary and has a delicious delicate taste. Cooking sea bass in foil in the oven increases the benefits of the dish and is a priority over other heat treatments.

How to cook sea bass in the oven in foil - recipe?

Ingredients:

sea bass carcass – 1 piece;
lemon – 1 pc.;
(extra virgin) – 20 ml;
rosemary – 1 sprig;
salt - to taste.

Preparation

Before cooking, be sure to prepare the fish carcass properly. We cut off the fins and tail and remove the entrails and gills. Then we wash the sea bass in cold running water and wipe it almost dry with a paper towel or napkins.

Season the fish with salt, coat it with olive oil and make several transverse cuts on the back into which we insert lemon slices. We put a sprig of rosemary into the belly of the sea bass and wrap the fish in several layers of foil.

We preheat the oven to 220 degrees, place the sea bass in it and at this moment reduce the temperature to 180 degrees.

How long does it take to bake sea bass in foil in the oven?

The time required to bake sea bass in foil in the oven directly depends on the weight of the fish you are cooking. If the carcass is small, fifteen to twenty minutes will be enough to cook it. If the fish weighs more than 600 grams, it is necessary to increase the time by five minutes for every five hundred grams.

How to cook sea bass with vegetables in the oven in foil?

Ingredients:

sea bass – 2 pcs.;
lime – 1 pc.;
olive oil (extra virgin) – 55 ml;
zucchini – 275 g;
eggplants – 275 g;
sweet bell pepper (preferably red) – 275 g;
red onion – 150 g;
yellow tomatoes – 5 g;
- taste;
ground black pepper - to taste;
salt - to taste.

Preparation

We remove the innards and gills from the sea bass carcasses, and also cut off the fins and tail. After gutting, be sure to wash the fish under running cold water, blot it dry with a paper towel, and make several transverse cuts on the back.

Mix the curry, ground black pepper and salt, grease the carcasses with the resulting spicy mixture, and place them on a baking sheet, having previously covered it with foil. Peel the red onion and cut it into small pieces. We fill the belly of the fish with a small part of it, and spread the rest on a baking sheet.

We wash all vegetables and wipe dry. We cut the zucchini and eggplant into circles, and remove the seed boxes from the peppers and cut them into several pieces. Place the prepared vegetables and yellow tomatoes around the sea bass carcasses. Cut two circles from the lime and place them on top of the fish, and squeeze the juice from the rest and sprinkle it over the vegetables and fish. We also pour olive oil over the dish, cover the top with a sheet of foil and seal.

Place the pan in an oven preheated to 195 degrees for thirty minutes. After fifteen minutes, remove the top layer of foil. This will give the dish a golden brown color.

Place the finished fish on a plate along with vegetables and enjoy. We are sure that this dish will not leave you indifferent and will become one of your favorites.

A chic dinner or a dish for a holiday table? Cook sea bass in the oven, you won’t regret it!

Seabass - 2 small fish or one large one
Lemon - 1 pc.
Medium-sized onion (it is better to take red onion) - 1 pc.
Special seasoning for fish - 1-2 tbsp. spoons
Olive oil - 1 tbsp. spoon
Salt - to taste
In addition to products:
Baking foil

We clean, gut and rinse the fish thoroughly.

Mix salt and spices on a plate.

Rub the fish thoroughly with the mixture inside and out. This will make the fish especially flavorful. Be careful not to hurt your hands - the fins of sea bass are sharp and prickly.

Cut the lemon into thin rings or half rings. We cut the onion in the same way.

Tear off the foil and place the spice-rubbed fish on it. Cover the fish with onion rings and place lemon rings on top. If we like the lemon flavor to be more intense, we put lemon rings in the fish’s belly.

Lightly spray each fish with olive oil.

Bon appetit!

Sea bass fish with potatoes in the oven

Seabass 4 pcs
Potatoes 1 kg
Lemon 2 pcs
Butter 100 gr
Olive oil 5 tbsp
Rosemary 1 tbsp
Bay leaf 4 pcs
Thyme 4 pcs
Salt to taste

Gut the sea bass, remove the gills and remove the scales. Wash and place on a parchment-lined baking sheet. Place a bay leaf and a sprig of thyme into the belly of each fish, salt the fish and pour 2 tbsp. olive oil. Bake at 180 degrees for 25 minutes.

For garnish, wash the potatoes and cut them into 4 pieces without peeling. Pat the potatoes dry with a paper towel and place on a baking sheet. Drizzle 3 tbsp. olive oil, salt and sprinkle with 1 tbsp. rosemary. Bake at 180 degrees for 35 minutes.

For the sauce, bring the juice squeezed from two lemons to a boil in a small saucepan. Remove from heat and add butter cut into small cubes in portions, whisking the sauce until smooth. Serve baked sea bass with potatoes and sauce.

Fish baked with potatoes

An excellent complete dish with a side dish will be very satisfying.

To prepare sea bass with potatoes in the oven, you will need the following ingredients:

4 sea bass;
4 not very large potatoes;
6 cloves of garlic;
a little thyme and rosemary, preferably fresh;
2 small onions;
4 tbsp. l. olive oil;
pepper and salt.

To prepare such a dish in the oven, you need to follow some simple steps:

Remove the scales from the fish and discard the entrails.
Before reaching the spine, make three deep cuts on the sides of each fish.
Turn on the oven, preheating to 180 degrees.
Peeled potatoes are cut into slices half a centimeter thick.
Onion - thin half rings.
Grease a baking dish with a small amount of olive oil.
Add half the onions and potatoes.
Top with three cloves of garlic, rosemary and thyme.
Salt and pepper everything.
Do the same with the remaining half of the vegetables, making a second layer.
Cover everything with foil and bake for half an hour in the oven at 180 degrees.
Then remove the foil and place the sea bass carcasses on the potatoes.
Place in the oven again for 20 minutes at 190 degrees.
Drizzle the finished dish with a small amount of olive oil.

In addition to its deliciously delicate taste, sea bass is famous for its beneficial properties. This is a low-fat and protein-rich fish. And the small number of bones is another advantage that increases the number of fans of this magical gift of the seas. The increasing popularity of sea bass in the restaurant business has caused a shortage of commercially caught fish. Therefore, today, carcasses of artificially grown fish are increasingly found on store shelves and in the kitchens of not very expensive establishments. Recipes for dishes with sea bass will allow housewives to amaze their household with a dinner that can compete with the delicacies of the best restaurants in the world.

The five most commonly used ingredients in recipes are:

Sea bass is delicious both baked and boiled. It can be fried in a frying pan or on the grill. Sometimes it is cooked whole, but fillet-based dishes are no less tasty. For particularly picky gourmets, you can prepare delicious steaks. And as an appetizer, sliced cold or hot smoked sea bass is perfect. As a side dish for sea bass, you can serve potatoes or light vegetable salads dressed with olive oil.

Baked seabass is one of the traditional dishes of Greek cuisine. Having tried this dish, you feel the real taste of the Greek Mediterranean, a unique combination of tenderness, softness and juiciness with richness and richness of aroma. It is quite possible to cook sea bass at home.

Sea bass with spinach and shrimp in the oven

It’s not for nothing that sea bass was called royal... The taste and aroma are divine. Fish goes well with seafood, cheeses and green young spinach. Try it, you won't regret it...

sea bass 4 pcs
frozen spinach 400 g
Russian cheese 150 g
king prawns 100 g
sea cabbage 200 g
octopuses 4 pcs
salt and pepper 5 g

We wash and clean the fish. Please note that we do not cut the belly of the fish.

We remove the entrails through the back. Using a sharp knife, cut along the ridge on both sides and remove it. Next, remove the entrails and gills.

Finely chop the defrosted spinach balls.

Boil some shrimp and cut them into small pieces. We leave a few pieces whole for decoration.

Finely grate the cheese. In a separate container, mix spinach, shrimp and cheese.

Fill the belly of the sea bass with this mixture. I added a few drops of cream to each fish. Place on a baking sheet and in an oven preheated to 180 degrees for 40 minutes. Cover with parchment for the first 20 minutes.

Place on a serving plate. We serve seaweed as a side dish, decorate the dish with young octopus... Decorate the sea bass with shrimp.

Royal sea bass baked with spinach, cheese and shrimp, with seaweed is ready... Bon appetit