Sea bass cooking recipes step by step. Perch baked in the oven using foil

According to its taste and culinary capabilities, perch is considered one of the best river fish. With perch, you can cook a lot of different delicious dishes, but often housewives avoid cooking this fish due to the fact that perch is difficult to clean. We will tell you about all the secrets of easy cooking of various perch dishes.

Whole oven

Catch a river perch, you can take a frozen one, thaw a little, gut it along with the gills.

Do not clean the scales. This will speed up the cooking of the perch in the oven. Perch in scales, baked in the oven, it turns out juicy, and clean quickly when eating. This is how the Khanty cook perch on a fire.

Cooking perch in the oven is easy.

Hold a hand with salt inside the perch, salt, then put the onion cut into half rings inside, pour mayonnaise on top of the onion (to taste), put the perch on a baking sheet and bake at a temperature of 180-200 degrees in the oven for 15-20 minutes.

Breaded

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

700-900 grams of river perch fillet;

6-7 small eggs;

a couple of bunches of fresh dill and parsley;

100-150 grams of flour for batter;

5-6 art. l. olive oil;

salt, pepper, spices.

River perch baked in the oven in batter is very easy to prepare. The fish fillet must be thoroughly washed and dried, then cut into small pieces. To prepare the batter, you need to separate the egg whites from the yolks, beat the yolks with a whisk and add a couple of tablespoons of flour and salt to them, beat the whites into foam and gradually add to the batter. Ideally, it should have a consistency similar to sour cream.

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

caviar

You can also cook a very tasty caviar from perch caviar:

fresh perch caviar - 500 gr.;
chicken egg - 2 pcs.;
wheat flour - 3 tbsp. l.;
semolina - 3 tbsp. l.;
salt;
pepper;
refined sunflower oil.

- to prepare the caviar, we wash the perch caviar under cold water, only carefully, otherwise the caviar under a large pressure of water can fall apart. We clean the perch caviar from the films with a sharp knife;

- we shift the perch caviar into a clean bowl, sprinkle with salt and set aside in the refrigerator for 1.5 hours;

- we take out the perch caviar and transfer it to a blender, in which we beat it for 30 seconds at the lowest speed;

- add chicken eggs, salt and pepper to the perch caviar and beat again at minimum speed;

- pour a little semolina and flour into the mass and stir with a spoon - the dough should turn out a little thinner than for pancakes;

- Pour a little oil into a frying pan and heat it. We spread the dough in the pan with a spoon (we do everything in the same way when we fry the pancakes);

- fry perch caviar from 2 sides until a golden crust appears;

- put ready-made perch caviar on a dish and serve with sour cream.

in a frying pan

To prepare this dish, you will need the following ingredients:

Perch (about 800-900g);

Juice of 1 lemon;

1 head of onion;

Long grain rice (about 300-350g);

Butter 80gr;

A decoction of vegetables (about 750 ml);

Limetta - 2 pcs. (if there is no limit, you can replace it with any citrus fruit).

Marinating perch

To pickle perch, you first need to clean, wash and cut it. Determine the size of the pieces yourself, according to the size of the fish. When the perch is prepared, take the lemon juice and sprinkle the pieces on all sides. Then sprinkle with spices (salt, pepper), close and put in the refrigerator to infuse for 20-30 minutes. Let the fish marinate, and we will take care of the side dish.

cooking rice

We wash the rice under ordinary running water and let it drain. In a saucepan, melt 2 tbsp. l. oils. Cut the onion, choose the shape of the cut yourself. Saute the onion in this oil. Then we fall asleep rice and warm it up for 2 minutes, but no more, do not forget to stir. Then add the vegetable broth, bring to a boil, cook over low heat for about 30 minutes. When the rice is cooked, it must be salted, pepper at your discretion. We also add lime zest and juice, mix and the garnish is ready!

How delicious to fry perch?

fried perchFor frying, prepare the flour in a convenient plate. Pour oil into the pan, you can take vegetable or olive oil. Roll each piece of marinated perch in flour, and into a heated frying pan. Fry until crispy on both sides. The frying time depends on the size of the pieces. It will be ready when the meat turns pale. The perch is fried, let's move on to the sauce.

cooking sauce

For the sauce you will need: egg yolk, the remaining half of limetta juice, of course, mustard (the amount is up to you), black pepper, salt, vegetable oil, whipped cream. Mix all the ingredients, add the butter in small portions, and only after that the cream. Mustard sauce is ready.

Serve perch on a plate with rice, put on lettuce leaves and season with sauce. You can serve the sauce separately. You can decorate the dish with lemon slices, herbs and vegetables. You can also serve a regular salad of tomatoes and cucumbers seasoned with vegetable oil with fried perch.

The preparation time of this simple but very tasty recipe is about 40 minutes, and plus the preparation of the ingredients for 20 minutes, no more. And perch, made exactly according to this recipe, will surprise you with richness of taste and simplicity in its preparation.

Wuhu

Cut the potatoes into cubes or cubes and put in boiling water, salt and pepper. When the water with potatoes boils again, add the fish and cook for 10-15 minutes over low heat so that the fish does not boil too much. Before the end of cooking, throw 1-2 bay leaves and a few pieces of peas into the pot. It is better to serve the ear not “hot-hot”, but let it brew a little (10 minutes) in a pot closed with a lid. Before serving, pour a glass of vodka into the pot.

Ukha can be easily cooked right on the ice of the pond. In the fresh air, in the cold, and even with a glass of ear, it will seem unusually tasty. To do this, it is not necessary to make a fire, which is not at all easy, but it is better to use a portable gas stove.
In the case of cooking fish soup in winter, on the ice of a reservoir, care must be taken that the potatoes taken with you do not freeze, otherwise it will be sweetish. The fish must be cleaned quickly, immediately after being caught, so that it also does not have time to freeze.

Of course, it’s not very pleasant to mess around fishing with cleaning fish in the winter, and there are not very many who want to do such an activity. But those who want to sip fresh, fragrant ears, as soon as they pull a fragrant smoke, usually always more than enough. Therefore, it is best to cook fish soup on ice not alone, but in two or three, having distributed responsibilities in advance. Then everything can be done quickly: one peels potatoes, the second fish, the third takes care of the hearth.

But cooking fish soup should be entrusted to someone alone, otherwise each of the company will have their own advice and suggestions on the recipe for cooking and the “culprit” in case of unsuccessful, oversalted, for example, fish soup, it will be impossible to find.

Fillet

Ingredients:

fresh perch fillet - 1 pc., shallots and parsley (to taste), butter - 20 g, olive oil, lemon, salt, pepper.

Step 1. Heat up a frying pan and grease it with olive oil.

Step 2. Rub the perch fillet with salt and pepper.

Step 3. Put the fillet in the pan skin side down and fry it.

Step 4. Add butter and shallots and fry everything together until the onions turn golden.

Step 5. Put the fish on a plate, sprinkle with parsley and drizzle with lemon juice. Serve the snapper fillet with salted French fries (or vegetables), half a lemon and tartar sauce.

Sea bass is very tasty and it belongs to non-fatty fish, so with its participation you can safely cook for babies from 10 months. But for such small children (up to 1.5 years old), due to their characteristics, the fish must be pureed with a blender with a small amount of water or milk. Older children can be given fish in the form of pieces, after removing everything - all the bones.

Sea bass is a source of protein and vitamin B12. Which has a beneficial effect on our skin and muscles. In addition, it is low-calorie and at the same time nutritious, so it is suitable for the whole family.

I cook it very, without any frills. I cleaned it, salted it, wrapped it in foil and put it in the oven. Let's try together?

Sea bass baked in the oven in foil:

1. Rinse the sea bass well and remove the scales. Cut off the fins and tail. The perch must be cut carefully, slowly, because it has very sharp fins that hurt painfully.

2. Rub the fish on all sides with salt and black allspice. You can limit yourself to one salt or, on the contrary, add some seasonings. You can also, if desired, coat lightly with sour cream or mayonnaise. But since I cook for the whole family, including a one-year-old child, I use only salt and a little allspice.

3. Wrap the fish in foil and place it on the opponent.

4. Bake sea bass in the oven for 30 minutes at 180-200 degrees. Then, if desired, unfold the top of the foil and bake for another 10-15 minutes, until golden brown.

5. Sea bass baked in the oven in foil is ready, it's time to unfold and cool a little.

Be sure to sort out a portion of the fish for the child and remove all the bones.

6. You can serve fish with any vegetables or cereals. We also had fresh tomatoes as a side dish.

Bon appetit!

Of all the types of cooking fish, the most useful is baking in the oven. With this method of processing, most of the nutrients are preserved. For baking all types can be used, but for the first time it is better to try the recipe for cooking sea bass in the oven. For connoisseurs of natural fishy taste, it is best to use only salt when cooking sea bass.

Cooking in foil

You can cook the whole fish, choose carcasses that are suitable for the size of the baking sheet, or use fillets. The fish contains few bones, it has white meat rich in omega acids. The taste of perch goes well with potatoes, rice, vegetables.

The best option for preparing a second course would be freshly caught fish that has not been frozen. In this form, fish meat needs less time to bake, and therefore it will be more tender and aromatic. For the first time you need to try the simplest recipe:

• Lay the carcasses on top of the onion, grated with salt and spices as desired.
• Pour the contents of the pan with cream with a spoonful of butter.
• Wrap the foil and put the baking sheet in the oven, preheated to 200 degrees for 30 minutes.
• Remove the baking sheet, open the foil and, to form a beautiful crust, put in the oven to bake for another 15 minutes.

Recipe with rice

Freshly caught fish is cooked for half an hour. Therefore, for baking vegetables and rice, you must first prepare. In addition, you will need an oven dish and a baking sleeve. Sea bass baked in the oven with rice is an excellent dietary dish that does not require much time to cook:

• Rinse and dry the fish, cleaned of scales and fins.
• Boil rice until half cooked.
• Fry onions and carrots in a pan with the addition of vegetable oil.
• Put rice, vegetables in a baking dish and put carcasses on top.
• Pour the fish with rice cream or sour cream mixed with salt and spices.
• Place the mold in the sleeve and bake in the oven for 30 minutes at a temperature of 180-200 degrees.

Baking with potatoes

Perch already has a pleasant fishy taste, but for gourmets, you can suggest stuffing fish with champignons fried with onions and carrots. The combination of fish and mushroom flavors may seem interesting to many. Baking is preceded by the preparation of ingredients:

Unlike its marine relative, river bass are smaller and have slightly more bones. It has transverse dark stripes and dense scales. A feature is the presence of red fins. If the fish is not cleaned immediately after the catch, then to facilitate this process, you can lower the fish into boiling water, and the scales will be easier to clean.

Cooking river fish

To bake in the oven, you must have a frying pan or a deep baking sheet, spices, salt and fish. Other ingredients added on request. The whole process of cooking baked perch in the oven will take no more than half an hour:

Baking in sour cream

The recipe for perches in sour cream has long become a classic culinary. Dietary low-calorie meat with a pleasant fishy taste is recommended by nutritionists even for baby food (only fillets). Medium-sized specimens are selected (they fry faster and do not fall apart when turned over), and the process of creating a culinary masterpiece begins:

Fish in foil with vegetables

In order to immediately cook in the oven both a side dish and a main dish, you need to do some preparations. Peel and finely chop the young zucchini, tomato, finely chop the onion and cut the potatoes into thin layers. Then follow the instructions:

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

Previously, perch was a frequent guest on our tables, but over time it was replaced by more delicious varieties of fish.

However, it is not only tasty, but also very healthy fish.

Perch is sea and river.

Sea bass is less bony and larger than river bass.

In addition, sea bass holds the record for the content of important omega-3 acids.

Perch in the oven in foil - the basic principles of cooking

Cooking begins with cutting the fish. First of all, sharp fins are cut off, as they can seriously injure the hand. Then the fish is cleaned of scales and the head and tail are removed.

Perch in the oven in foil can be baked both whole and in pieces. Sometimes only fish fillets are used.

The prepared perch is rubbed with spices and left for a while so that it is saturated with their aromas.

When baked in foil, the fish is tender and juicy. The foil allows you to save all the nutrients and juice that is released during the cooking process. In addition, fish is cooked in sauce, sour cream or cream in this way.

From the foil, they make a shape like a boat according to the size of the fish, and pour a little olive oil into it.

On the perch, make transverse cuts and put in each slice of lemon. Top with sauce, cream or sour cream. The dish is covered with foil and sent to the oven for half an hour.

If you bake vegetables or mushrooms with fish, you get a full-fledged dish that is quite suitable even for a festive table.

Recipe 1. River perch in the oven in foil

Ingredients

two kg perch;

sunflower oil;

carrot;

salt, ground ginger, pepper, oregano;

bulb;

butter - 100 g;

a large bunch of dill.

Cooking method

1. Peel and wash the onion and carrot well. Cut vegetables into rings. Sort the dill greens, rinse, dry and finely crumble.

2. Now let's prepare the fish. Rinse the perch well and gut. Cut off the fins, head and tail. Cut out the gills and remove the scales. So clean each fish and rinse it again. Now we need to make sure that we get a fillet on the skin. To do this, cut the costal bones on both sides and completely remove the ridge. Select small bones. The resulting fillet is well salted, pepper and season with spices. Transfer the fish to a deep bowl, cover with cling film and refrigerate for half an hour.

3. Heat sunflower oil in a frying pan, put onions and carrots in it and fry until soft. Cut the foil into pieces according to the size of the fillet. Put the fillet on the foil, put the vegetable roast and a piece of butter on it. Sprinkle with finely chopped dill. Then fold the fillet in half so that the roast, dill and butter are inside. Wrap tightly in foil and place on a baking sheet. Do this with each fillet. Then send the baking sheet with the fish for forty minutes in the oven, heated to 180 C.

4. Put the finished perch directly in foil on a plate, decorate with herbs and serve with fresh vegetables or a potato side dish.

Recipe 2. Perch in the oven in foil with a surprise

Ingredients

700 g perch;

green onions;

two bulbs;

50 ml sunflower oil;

a small young zucchini;

sea ​​salt.

Cooking method

1. Gut fresh perches, cut off sharp fins and gills. Rinse well. If you wish, you can peel the scales, but, in principle, when finished, the skin, along with the scales, is perfectly separated from the fillet. Sprinkle perches with salt and fry in hot oil on both sides for four minutes on each.

2. Peel the onions, rinse and cut into half rings. Fry the onion until golden brown. Wash the young zucchini, wipe with napkins and cut into thin rings.

3. Cut off a piece of foil and put a lightly fried perch in it. Put a little fried onion and zucchini circles in the abdomen, after salting them.

4. Wrap the stuffed perch in foil and place on a baking sheet. Send it to the oven for 25 minutes, preheating it to 200 C. Remove the baked fish from the oven and transfer directly in foil to a serving dish. Carefully unroll and garnish with green onion feathers.

Recipe 3. Sea bass in the oven in foil

Ingredients

400 gram sea bass carcass;

olive oil;

lemon - half;

kitchen salt;

carrot - 1 pc.;

dried herbs - a pinch;

rosemary, parsley and dill greens;

onion - head;

garlic - head.

Cooking method

1. We cut off the sharp fins from the perch carcass with scissors, peel off the scales from it and gut. Remove the black film with a sharp knife. Rinse the fish well and pat dry with paper towels.

2. We disassemble the head of garlic into cloves, clean them, rinse and squeeze through the garlic press. Put the crushed garlic on a plate. To it we add a mixture of dried herbs and two tablespoons of olive oil. Squeeze the juice from half a lemon into a bowl, add salt and mix well.

3. Transfer the perch carcass to a plate, rub it well with salt, pour over the prepared marinade and leave to marinate for half an hour.

4. Peel the onion and chop it into rings. We clean the carrots, wash and chop into thin half rings.

5. Pour olive oil into a hot frying pan and fry the onion rings in it until a light blush. Put the onion on a plate.

6. Wash the pan after the onion, pour in fresh oil and put on fire. Lightly fry the carrots.

7. Put the perch in the pan and lightly fry on both sides, a couple of minutes on each. This is done to make the perch juicy.

8. Rinse the sprigs of greens and put them on a sheet of foil. We put the perch carcass on the greens. We lay out the fried onion rings and carrots over the entire surface of the fish.

9. My tomato, wipe with a napkin and cut into rings. We spread them on the fish on top of the vegetables. We tightly connect the edges of the foil, transfer the perch to a baking sheet and send it to the preheated oven for half an hour.

Recipe 4. Perch in the oven in foil in sour cream sauce

Ingredients

fresh perch - 900 g;

salt, spices and pepper;

fat sour cream - a glass;

fresh greens;

garlic - five cloves;

lemon zest - two tsp;

French mustard - 10 g.

Cooking method

1. Carefully clean the scales from the perch, cut out the gills, dorsal and lower fins. Gut the fish and rinse under running cold water. Dry each fish with paper towels and rub with a mixture of salt, pepper and spices.

2. With a sharp knife or using a fine grater, remove the zest from the lemon and put it in a deep plate. Here we squeeze the juice from the lemon. Add sour cream, pepper and mustard to the plate. We mix everything well. Put the fish in the prepared sauce, mix and leave it to marinate for 20 minutes.

3. We cover the baking sheet with food foil. We put marinated perches in it. Top with another sheet of foil. We send a baking sheet with fish for half an hour in the oven, heated to 200 C.

Recipe 5. Perch in the oven in foil with walnuts

Ingredients

700 g sea bass;

table salt;

250 g walnuts;

a bunch of green onions.

Cooking method

1. Cut off the lower and dorsal fins from the perch carcass. Cut off the head and tail. Cut the ridge on both sides and remove it. Remove the skin from the fillet, carefully remove the small bones with tweezers. Rinse the fillet, put it on a paper towel and dry it.

2. In a separate bowl, beat the egg with salt. Pour walnuts into a blender container and grind. Wash green onions, dry and finely chop. Put nuts, flour and green onions in separate plates.

3. Roll the perch fillet in flour, then dip it in the egg mixture. After that, roll the fish in nuts and finely chopped greens.

4. Cover the baking sheet with foil, put the prepared fish on it and wrap it tightly in foil. Send the perch to the oven preheated to 160 C for half an hour.

Recipe 6. Perch in the oven in foil with potatoes

Ingredients

large perch carcass;

spices for fish - 10 g;

potatoes - 300 g;

salt - 5 g;

balsamic vinegar - 25 ml;

two bulbs;

olive oil - 80 ml;

carrot.

Cooking method

1. Carefully clean the fish from scales, use scissors to cut off the sharp dorsal fins. Remove the bottom ones as well. Gut the perch, cut out the gills and rinse the carcass well. Make long shallow cuts on it, dip the fish with napkins and sprinkle it with spices.

2. Peel potatoes, wash potatoes and carrots. Boil vegetables in lightly salted water until tender.

3. Mix olive oil with vinegar. Pour the marinade and lemon juice over the carcass of the fish and leave it to marinate for an hour.

4. Cut boiled vegetables and onions into rings.

5. Cover the baking dish with foil and grease it with oil, put potatoes in it in an even layer, then carrots and onion rings. Place the perch carcass on top of the vegetables and cover with foil. Send for 45 minutes in an oven preheated to 200 C. Shortly before the end of cooking, remove the top layer of foil so that the fish is browned.

Recipe 7. Perch in the oven in foil with vegetables

Ingredients

one and a half kg of perch;

pepper and salt;

ten cherry tomatoes;

fresh greens;

half a glass of dry white wine;

butter - 70 g;

carrot;

dried basil - 15 g;

carrot;

olive oil;

bulb;

Bulgarian pepper;

five potatoes.

Cooking method

1. Clean the perch, remove the head, tail and fins. Rinse well under the tap and dry with disposable towels. Sprinkle generously with salt and pepper.

2. Peel potatoes and carrots, wash and chop into half rings. Rinse the bell pepper, wipe it with a napkin, cut out the tail with seeds, cut in half and crumble into thin strips. Sauté peppers and onions in hot olive oil until golden brown.

3. Cool the fried vegetables and transfer to a foil-lined form, put slices of boiled potatoes on them in an even layer. Remove the cherry tomatoes from the sprig, rinse and arrange them whole on the vegetables. Put the sliced ​​lemon in here as well. Lay perches on top.

4. In a separate bowl, mix wine with melted butter, add basil to the mixture and mix well. Pour sauce over fish. Cover with foil and place in the oven for half an hour. Cook at a temperature of 180 C. After this time, remove the form, remove the top foil and put in the oven for another five minutes.

If the perch is stuffed with onion half rings, the fish will turn out much more tender.

At the end of cooking, you can sprinkle the fish with lemon juice.

To make the fish covered with a delicious crust, open the foil and put the perches in the oven for another five minutes.

Be sure to cut off the fins from the perch, otherwise you can get injured.

Perch will turn out much tastier if it is pre-marinated.

Sea bass is a delicious fish that is prepared for a variety of home menus and for the festive table. This fish can not only be fried, but also cooked in the oven with vegetables or sour cream. Sea bass recipes in the oven are described in detail below, and also read how much to bake fish.

Sea bass with potatoes in the oven

Sea bass baked in the oven with potatoes is a dinner dish for the whole family according to a simple recipe. It will turn out three servings, calorie content 720 kcal. The required cooking time is two hours.

Ingredients:

• lemon;
• potatoes - 300 g;
• carrot;
• two bulbs;
• 400 perch;
• three tablespoons of olive oil;
• a spoonful of balsamic vinegar;
• one teaspoon of salt;
• two tablespoons of spices for fish.

Cooking:

1. Boil potatoes and carrots in salted water.
2. Clean the fish and remove the fins.
3. Make several long, shallow cuts on the carcass and sprinkle with spices.
4. Mix the vinegar with the oil and pour over the perch.
5. Squeeze the juice from the lemon over the fish and leave to marinate for an hour.
6. Cut the onions into rings, potatoes with carrots into circles.
7. Place potatoes, carrots and onions on a greased baking sheet.
8. Put the perch on the vegetables and bake for 45 minutes at 200 gr.

Whole sea bass in the oven is a beautiful and mouth-watering dish.

Sea bass in sour cream with cheese

Red sea bass in the oven in sour cream is cooked for 60 minutes.

Required Ingredients:

• 30 g of cheese;
• 4 onion feathers;
• a pinch of ground pepper;
• 150 ml. sour cream;
• 600 perch;
• tomato;
• 2 cloves of garlic;
• two pinches of salt;
• 4 sprigs of dill.

Cooking steps:

1. Cut the fillet and place on a baking sheet. Pepper and salt.
2. Remove the skin from the tomato and cut into small cubes.
3. Finely chop the dill, garlic and onion.
4. Combine the tomato in a bowl with herbs and sour cream, mix well.
5. Grind the cheese on a fine grater and add to the sour cream sauce.
6. Mix all the ingredients well and spread evenly over the fish.
7. Cook sea bass in the oven for 10 minutes at 180 degrees.

Ingredients:

• two perch;
• 4 potatoes;
• Bulgarian pepper;
• 150 g of cheese;
• tomato;
• two cloves of garlic;
• 4 bay leaves;
• a bunch of dill;
• spices.

Cooking:

1. Pepper, potatoes and tomatoes cut into circles.
2. Grind the cheese on a grater and chop the greens finely.
3. Grate the cleaned fish with spices, put on a sheet of foil.
4. Put the tomatoes on top, sprinkle with herbs and cheese.
5. Put potatoes and peppers, bay leaves and garlic on top.
6. Pour sour cream over fish and wrap in foil.
7. Bake delicious sea bass at 200 gr. one hour.

Sea bass in a sleeve with vegetables

The calorie content of the sea bass baked in the oven in the sleeve is 515 kcal. Makes five servings. It takes 75 minutes to cook the dish. Three l.st. vegetable oils;

2 tomatoes;

1 l.h. salt.

Cooking step by step:

1. Clean the fish from the insides, remove the head and tail with fins.
2. Make an incision along the ridge and sharply turn inside out. The ridge from the meat will peel off, and small bones will remain in the fish, which will dissolve during the baking process. Rub the fillet with herbs.
3. Place broccoli in boiling water for a minute and place on a towel.
4. Finely chop the onions and fry in oil.
5. Cut the tomatoes into rings.
6. Put the onions, tomatoes and broccoli on the bottom of the form, pour the peas. Lay the fillets on top of the vegetables.
7. Season and drizzle with remaining oil.
8. Bake 50 minutes.

Baked perch goes well with side dishes such as rice, fresh vegetable salad and fried potatoes.