Perch in a creamy sauce in the oven recipe. River perch baked with vegetables

Who will argue with the fact that fish is extremely beneficial for our health? But not every housewife knows how to cook this valuable product correctly and tasty. Fried, steamed, baked, as part of casseroles, pies, pies and pizza, fish has become indispensable on the tables. How to cook it tasty and at the same time preserve useful substances?

How to cook perch in the oven

Many housewives constantly ask themselves the question: how to cook fish - bake or steam, in pieces or whole, use sea fish or river fish? In cookbooks, you can often find photos of perch cooking in the oven. To make the dish tasty and refined, you need to know some cooking tricks.

How much to bake

The baking time of fish depends on the variety, size and weight. How long to bake perch in the oven? If the fish is small (up to a kilogram), then it will take at least 20 minutes, larger specimens are baked from 30 minutes to an hour. It is more expedient to use foil or a sleeve in this case - this way the product will retain more useful substances and will be richer, tastier. In addition, you will save time when washing the baking sheet.

perch recipe in the oven

To make any fish turn out so that you lick your fingers, you need not only to know the recipe for cooking perch in the oven, but also to choose the right main product:

• preference should be given to chilled fish, rather than frozen;
• a high-quality perch has a whole, intact scale, no spots and hematomas;
• the gills are pink, the eyes are clear, not cloudy;
• perch, unlike hake (which is often tried to be sold instead of the more expensive red sea bass), has snow-white meat, and hake is yellowish.

Sea bass baked

Many housewives are used to frying red perch. At the same time, such a valuable seafood not only loses valuable substances, but also acquires additional calorie content. You need to cook a carcass or fillet correctly - baking in the oven with vegetables or other side dishes. How to cook sea bass in the oven? You should choose a high-quality carcass, properly prepare it and bake it in accordance with the step-by-step photos of the recipe.

Ingredients:

• carrot - 200 g;
• fish - 1 kg;
• tomatoes - 500 g;
• onion - 300 g;
• potatoes - 400 g;
• butter - 50 g;
• salt, herbs - to taste.

Cooking method:

1. Peel, cut the onion into rings, and the carrot into strips.
2. Chop the tomatoes into slices.
3. Saute vegetables in butter for 7-8 minutes.
4. Peel potatoes, cut into slices.
5. Process the fish: remove the scales, cut off the fins, remove the gills, entrails, rinse.
6. Put slices of potatoes on the bottom of the form, the next layer is half a serving of sautéed vegetables, finely chopped greens, and a fish carcass.
7. Stuff the fish with vegetables, season with spices, salt.
8. Bake for 30 minutes at 180 degrees.

Fillet

How to cook perch fillet in the oven? The fish can be baked not only whole, in foil, but also filleted, and then stewed in sauce or cooked with vegetables. Milling a carcass does not require special knowledge or skills, just a little patience and a sharp knife. Put the carcass on the board, cut off the head and tail, fins, remove the insides and rinse. Place the knife strictly parallel to the surface of the table and, starting from the head, separate the fillet from the ridge to the tail, and then remove the skeleton itself. Step by step photos of the process can be found in cookbooks.

Ingredients:

• red perch fillet - 700 g;
• sour cream - 200 g;
• garlic - 2 cloves;
• egg - 1 pc.;
• lemon juice - 30 ml;
• carrots - 150 g;
• cheese - 120 g;
• salt, spices - to taste.

Cooking method:

1. Cut the fish pulp into pieces of 4-5 centimeters.
2. Marinate them like this: sprinkle with lemon juice, season with salt and spices. Let lie down for 5-7 minutes
3. Line a baking sheet with parchment, lay out the pieces.
4. Grate carrots with medium holes, fry with butter.
5. Chop the garlic, put in a bowl with sour cream. Enter the egg, grated cheese, spices, salt. Mix dressing thoroughly.
6. Put the sauce on each piece of fish, bake everything for 40-45 minutes (first 180, and at the end grill and 200 degrees).

With vegetables

It is not in vain that this marine inhabitant is highly appreciated by professional chefs. Perch meat is juicy, sweetish in taste and dense. It should be recognized that red perch with vegetables in the oven is more refined and tastier when baked whole. Almost any vegetables, asparagus, cabbage can be an addition to the dish, but in this case we will stuff with onions and tomatoes.

Ingredients:

• carrots - 150 g;
• tomatoes - 200 g;
• fish carcass - 700 g;
• lemon - half;
• onion - 150 g;
• olive oil - 70 ml;
• garlic, salt, spices for fish - to taste.

Cooking method:

1. Cut off the fins of the fish, remove the innards and clean. Dry the carcass on a towel.
2. In a bowl, combine crushed garlic, spices, salt, oil. Squeeze the juice of half a lemon, mix everything.
3. Put the carcass of the fish on the board, carefully grease inside and out with a mixture of herbs and oil. Leave to marinate for half an hour.
4. Peel the onion, cut into rings, cut the carrots into circles. Roast vegetables until golden brown.
5. Put the perch carcass on a hot frying pan, fry on both sides for 3-4 minutes - this will keep all the flavors inside the product.
6. Put the fish on a sheet of foil, stuff with vegetables, put them on top of the carcass.
7. Cut the tomatoes into thin rings, also place on top.
8. Connect the edges of the foil, bake everything for 30 minutes (190 degrees).

in foil

Another recipe for baked fish. Perch baked in foil will look great on any table. For baking, it is preferable to use large carcasses - they are juicier, and there is more meat in them. It is very important to properly clean the fish: the process is complicated by the fact that the perch has very sharp and poisonous fins, the injection of which can cause a lot of trouble. Therefore, before work, you must first remove them.

Ingredients:

• potatoes - 300 g;
• fish - 1 kg;
• tomato - 300 g;
• onion - 300 g;
• basil and parsley - 50 g;
• olive oil - 100 ml;
• herbs, spices, salt - to taste.

Cooking method:

1. Clean the fish, remove the entrails and gills. Cut the carcass crosswise to a knife depth of 5-6 mm to cut through small bones.
2. Rub the fish with spices or herbs, leave for half an hour.
3. Peel the onion, cut into slices. Fry until golden brown.
4. Microwave the potatoes until tender (10 minutes). Cut the vegetable into 6 pieces.
5. Cut the tomatoes into slices into 8-10 pieces.
6. Put herbs (basil and parsley), potatoes, fish carcass on a sheet of foil. Put onions, tomatoes, greens on top. Season everything with salt.
7. Wrap in foil and bake everything for 45-60 minutes until done at the 190 mark.

Up your sleeve

Roasting in a sleeve is one of the healthiest ways to cook any food. The perch in the sleeve for baking will not only be quickly extinguished, but will also retain all the necessary substances and, most importantly, its unique taste. The fish must be well cleaned of scales, remove the fins and entrails, film and gills, and at the final stage cut off the head. It does not need to be thrown away, because a beautiful ear is obtained from the head.

Ingredients:

• potatoes - 400 g;
• sour cream - 100 g;
• garlic - 3 cloves;
• fish carcass - 1 kg;
• lemon - 4-5 slices;
• onion - 100 g;
• dill, parsley, salt - to taste.

Cooking method:

1. Clean the fish, salt thoroughly.
2. Peel the onion, fry in oil until golden brown.
3. Put half a serving of onion, fish carcass, remaining onion in the sleeve.
4. Lay lemon slices, green sprigs on top.
5. Boil potatoes until half cooked in salted water. Cut the garlic into slices, add to the potatoes.
6. At this stage, put sour cream, chopped basil to the potatoes.
7. Place the sleeve with the fish on a baking sheet, and put the potatoes with sour cream next to it.
8. Bake everything for 30 minutes at a temperature of 190, then cut the sleeve and leave for another 10 minutes to brown.

With cheese

What could be more appetizing and tastier than products baked under a golden cheese crust? Perch baked with cheese comes out tender, fragrant and unusually refined. Even the most capricious child who hates seafood will like this dish. According to this recipe, you can cook any kind of fish - it will certainly turn out tasty, healthy, satisfying.

Ingredients:

• fish carcasses - 6 pcs.;
• onion - 150 g;
• tomatoes - 500 g;
• cheese - 100 g;
• lemon juice - 70 ml;
• spices, salt - to taste;
• egg - 1 pc.

Cooking method:

1. Peel the onion, cut into strips, pour over the lemon juice. Send to marinate for 15 minutes.
2. Put the fish carcass on the bottom of the mold, sprinkle with spices, salt and herbs.
3. Place pickled onions, tomato slices on top.
4. Bake for 30 minutes at 180 degrees.
5. In a bowl, mix the egg, grated cheese, a little salt. Whisk.
6. At the last stage of cooking, fill everything with cheese dressing. Brown for 5-7 minutes.

River without cleaning

How to cook perch in scales in the oven will tell the recipe below. It turns out the dish is tasty, satisfying, and it is easy to prepare it. Small carcasses are baked in this way, which there is no time to clean, but a large specimen can also be baked this way using your favorite seasonings and coarse salt. After cooking, the scales are perfectly cleaned - it simply leaves along with the fish skin.

Ingredients:

• onion - 150 g;
• lemon - 1 pc.
• river perch - 1200 g;
• carrots - 200 g;
• butter - 30 g;
• celery (root) - 150 g;
• white wine - 100 ml;
• spices for fish, salt - to taste.

Cooking method:

1. Remove the entrails and gills. Salt, season with spices.
2. Grate the lemon to get the zest, squeeze out the juice.
3. Rub the lemon juice inside and out.
4. Pour the carcasses with wine, let stand for an hour and a half.
5. Vegetables (carrots, celery, onions), cut into rings, fry in butter until soft, season with chopped herbs.
6. Place the carcasses on the foil, stuff them with vegetables, bake (30 min. / 180 degrees).

With potato

A fragrant, gourmet dish, when cooked, will exude such a smell that all the neighbors can come 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:

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

With sour cream

Excellent, unique taste of baked fish, combined with a delicate flavor of sour cream and spices. Perch in sour cream in the oven is easy to prepare and bakes quickly. First you need to clean the carcasses from scales, cut off the fins and tails with scissors. Then the fish is thoroughly washed, the black film is removed, dried on a paper towel from excess moisture.

Ingredients:

• red perch - 700 g;
• garlic - 3-4 cloves;
• onion - 200 g;
• parsley and dill - 50 g;
• lemon - half;
• butter - 70 g;
• sour cream (or mayonnaise, cream) - 100 ml;
• mustard - 40 g;
• spices, salt - to taste.

Cooking method:

1. For the sauce, mix sour cream, juice of half a lemon, mustard, spices in a small bowl.
2. Brush the perch carcasses inside and out with the sauce. Let marinate for 40-45 minutes.
3. Chop the greens, chop the garlic, mix. Fill the carcasses with this mixture.
4. Before you cook the perch in the oven, put it on the bottom of the mold, put the rings of onion, lemon, pieces of butter around.
5. Bake until golden brown for 40 minutes (temp. 190 degrees).

Whole

Experienced fishermen and connoisseurs of fish dishes say that there is nothing tastier than fish baked whole without an abundance of marinades and spices, but simply with salt and pepper. River perch, baked in the oven, is only cleaned of the entrails, fins and gills, cut to reduce the number of small bones, poured with oil and baked. The most delicious fish is ready!

Ingredients:

• large perch carcass - 1 pc. (more than 1 kg);
• lemon - 1 pc.;
• salt, spices, vegetable oil - to taste.

Cooking method:

1. Before baking a perch in the oven, clean the already processed carcass from scales, dry it on a paper towel.
2. Make 3-4 cuts along the entire length - deep, the thickness of the cut is 5-6 mm.
3. Sprinkle lemon juice all over the carcass.
4. Salt and pepper inside and out, not forgetting the cuts.
5. Grease a baking sheet with oil, put the carcass. Spray with oil.
6. Bake the fish at 180 degrees for 30 minutes.

To cook fish appetizingly, you need not only to find a delicious perch recipe in the oven. You need to know a number of culinary subtleties, and photos of proper cleaning, preparation of fish products, baking recipes can be found on the net. This will help novice housewives master all the difficulties of cooking fish and seafood:

• give preference to large specimens - they almost always turn out great when baking, frying;
• clean the fish properly: in tight gloves, following the necessary sequence - first the head, then the gills, entrails, film, scales;
• always defrost frozen seafood only smoothly - in the refrigerator, and then at room temperature, because any preliminary heat treatment during freezing will adversely affect the taste of the dish;
• before cooking perch in the oven, season it with spices, salt.

Video

Sea bass attracts housewives not only for its taste, but also for its pink tint, which makes any dish more pleasant to look at. When frying, the shade almost completely disappears, so it is better to bake perch in the oven. When baking, useful properties and contained vitamins are not lost.

The composition of the baked perch includes amino acids, vitamins, calcium, phosphorus, fats, especially Omega-3. The calorie content of perch cooked in the oven is 103 kcal per 100 grams.

Sea bass in foil with potatoes

Any method of cooking perch should start with cutting. First of all, the fins are cut off, then the scales are cleaned, the tail is cut off and the eyes are removed.

For cooking in foil, you can use both a whole perch and cut into pieces, less often a fillet is taken. The fish is rubbed with spices, for example: basil, pepper, cloves, garlic, saffron. Then leave for a few hours to absorb the spices.

Ingredients:

• Large perch - 1 piece.
• Potato - 350-400 grams.
• Lemon juice.
• Bulbs - 2 pieces.
• Balsamic vinegar.
• Carrots - 1 piece.

How to cook:

1. Cut the fish, insist in spices. After a few hours, take it out, make long cuts on the sides, add more spices, after wiping the cuts with cotton wool or napkins.
2. Wash potatoes and carrots, peel, wash again. Boil vegetables, before boiling water, salt to taste.
3. Mix balsamic vinegar and lemon juice, add olive oil. Pour the perch with the resulting mixture, add dill or parsley, put in a plate, close for an hour.
4. Cut the boiled carrots and potatoes into cubes, cut the onion into rings.
5. Line a baking dish with foil and brush the inside with butter.
6. Put the potatoes in the mold, then the onion rings, then the carrots. Put the fish carcass on top, cover with foil.
7. Preheat the oven to 160 degrees, put the perch. Bake for 45 minutes, and 5-10 minutes before the readiness to remove the top layer of foil to get a golden crust.

Video recipe

How to bake red sea bass fillet

Ingredients:

• Fillet of red sea bass - 700 grams.
• Sour cream - 200 milliliters.
• Cheese - 100 grams.
• Tomatoes - 200 grams.
• Dill, green onion, salt, pepper - to taste.

Cooking:

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

Videos cooking

To such a perch, you can make an additive from potatoes or rice fried with onions.

The most delicious baked recipe

Ingredients:

• Fillet of red sea bass - 800 grams.
• Flour - 100 grams.
• Egg - 1 piece.
• Walnuts - 300 grams.
• Salt, dill pepper - to taste.

Step by step preparation:

1. Defrost the fillet, drain the water, dry with a napkin or cotton wool.
2. Using a blender, beat the egg, add salt. Roll the fish in flour, pour the egg with salt.
3. Chop the walnuts using a blender or crusher, finely chop the onion and dill, mix everything. Roll the fillet in the resulting mixture.
4. Wrap the fish in foil, put in a mold or on a baking sheet, place in the oven, preheated to 150 degrees, remove after 30 minutes.

The benefits and harms of baked perch

The sea bass contains a large amount of amino acids, calcium, manganese, phosphorus, calcium, fluorine, nickel. There are also vitamins, for example: A, B1, B2, E, C. Fish is not high in calories, it can be used in a diet, it has a good effect on overall human health.

The omega-3 fat found in perch accelerates metabolism, which helps to lose weight, stabilizes cholesterol levels, and is a good preventive agent against diseases of the nervous system. Eating perch helps with slow growth, as it contains amino acids and polymers necessary for normal fat metabolism.

This fish carries some danger. A person may have a personal intolerance or allergy. Do not use it for people suffering from diseases of the kidneys and pancreas.

Sea bass is one of the most commonly used fish in the home, it is very tasty and good for human health. Baking allows you to save vitamins and amino acids, leave useful qualities, improve taste.

Sea bass is a frequent guest at a festive feast. In terms of taste, juiciness and benefits, this fish can compete with any others, including elite ones: salmon, salmon and pink salmon.

The fins must be removed before cooking. They are quite sharp, and it is easy to injure the palm with them. Then they cut off the head, clean the scales and gut the insides. Most often it is baked as a whole, in various sauces and marinades, but sometimes it is also cut into portioned steaks.

There are much fewer bones in the sea bass than in the river, but still, you need to be careful and extremely attentive when eating.

This fish is baked in an electric oven with various vegetables, cheese, mushrooms, in foil, in a sleeve, or simply seasoned with spices, put on a grill and baked like on a barbecue. Whichever cooking method you choose, do not forget that sea fish cooks very quickly and you should not overexpose it on the stove, otherwise you will get a dry, tasteless dish.

Whole sea bass baked in the oven

Baking whole fish in the oven is the easiest cooking method that not only an inexperienced young housewife can handle, but also a host no less distant from this.

We wash the carcass under running cold water. Carefully cut off the tail and fins with special scissors. We remove the scales with a knife. It is better to do this in a deep wash so that it does not fly in all directions. We cut the belly of the perch and with one sharp movement of the hand we remove all the insides. Thoroughly wash the abdominal cavity so that the blood drains and the fish does not taste bitter.

We rub abundantly inside and out with salt and spices, leave to be saturated with the aromas of herbs. We turn on the electric oven at 175 ° C. We prepare a glass brazier and put a piece of butter there.

Wash parsley, shake off and finely chop. We stuff the perch inside with greens, transfer to a dish and set to bake for twenty minutes. Some housewives squeeze lemon juice on the fish, but this will only make the dish drier.

Before baking on the sides, you need to make cuts corresponding to portioned pieces, it is more difficult to do this when ready - the dish will fall apart.

Sea red perch with potatoes and cheese

A delicious dish is obtained from red perch fillet with new potatoes and grated cheese. From one mention, there is a desire to immediately cook it.

• 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 it will take at least an hour. You can pay a little more, but buy already prepared meat. In any case, this must be done in a trusted specialized store in order to get a quality product.

We clean young potatoes with a knife or with a metal mesh. If the tubers are large, cut them into quarters. Beat eggs with homemade mayonnaise, add salt.

Spread the potatoes on a baking sheet with high sides, sprinkle with vegetable oil. Put the perch fillet on top. Fill with egg-mayonnaise dressing and sprinkle with a thick layer of grated cheese.

We put to bake in a heated electric oven for fifty minutes. The finished hot dish is immediately laid out on plates and served on the table.

How to cook sea bass tasty in foil

Baking seafood in foil is one of the most common ways to cook seafood. Due to this winding, the product retains all its juice inside and at the same time it turns out to be very tender.

• fish (sea bass) - 2 pcs.;
• onion - 1 pc.;
• carrot - 1 pc.;
• vegetable oil - 3 tbsp. l.;
• pepper, salt

Preparation: 40 minutes.

Calories: 59 kcal / 100 g.

Wash fresh sea bass in water, cut off the fins, peel off the scales and take out the insides. The head can be left or cut off at the ear. We chop the onions with thick rings, carrots with bars.

We grease the fish well with salt inside and on the surface. We cut off a long piece of foil, fold it in half and put one fish in the center. Crush with pepper. We put vegetables in the abdomen, pour oil over the top and wrap tightly in foil so that there are no gaps.

By the same principle, we process the second fish. We start the device at 180 ° C. We spread the blanks on a baking sheet and send to bake for twenty-five minutes. At the end, carefully tear the foil and let the fish brown. Make sure that all the juice does not leak out. Form like a boat.

Transfer the finished dish to a plate, garnish with sliced ​​\u200b\u200blemon slices and red tomatoes.

Recipe for fillets in sour cream

Homemade fat sour cream is always a win-win option for marinating and pouring any fish that is baked in the oven. This fermented milk product helps to soften the already tender meat.

• perch fillet - 4 pcs.;
• sour cream - 200 ml;
• parsley - 25 g;
• carrot - 2 pcs.;
• unrefined oil - 2 tbsp. l.;
• salt - a pinch.

Preparation: 55 minutes.

Calories: 92 kcal / 100 g.

Wash the finished fish fillet and dry it on a napkin.

Lubricate the roaster with vegetable oil. Remove the peel from vegetables, cut into half rings. Sprinkle the fish with special seasonings, herbs and salt, leave for ten minutes. We chop the parsley.

We turn on the electric oven at 185 ° C. We spread the fillet in a brazier tightly to each other, spread the prepared vegetables in a thick layer on top. Spread homemade sour cream all at once in the center and spread with a spoon all over the dish. It turns out a vacuum for baking. Let's cook for thirty minutes. At the end, sprinkle the fish with sour cream parsley and serve with mashed potatoes or buckwheat.

According to the same scheme, you can cook perch, only pickle it not in spices and herbs, but with homemade light mustard. It will be delicious too.

Sea bass with vegetables in the sleeve

When baking perch with vegetables, you can experiment every time - change the ingredients. So you won’t get bored with the dish, and as a result, you will find the most suitable combination of products for you.

• peas - 200 g;
• fish (sea bass) - 2 pcs.;
• onion - 2 pcs.;
• broccoli - 200 g;
• tomatoes - 2 pcs.;
• oil - 3 tbsp. l.;
• fragrant herbs for fish - 2 tsp;
• salt - 1 tsp

Preparation: 75 minutes.

Calories: 87 kcal / 100 g.

We clean the fish, remove the insides, cut off the fins and tail. We make an incision along the ridge and turn it inside out with one sharp movement. So the ridge will instantly exfoliate from the meat, and only small bones will remain in the fish, which will practically dissolve during baking. We rub the resulting fillet with dried herbs: rosemary, thyme, dill. Anything available will do.

We are preparing vegetables. Immerse broccoli for one minute in boiling water, remove with a slotted spoon and lay out on a towel. We pass the onion in vegetable oil. Wash tomatoes and cut into rings.

We take a deep brazier, put onions, broccoli, tomatoes on the bottom, pour out canned peas and finish with fish fillets on top. Add some salt, pour over the remaining oil and set to bake in a preheated electric oven for fifty-five minutes.

1. The dish will turn out even tastier if the fish is pre-marinated;
2. The scales can be removed more easily from the perch if it is immersed in boiling water for one minute or sent to the freezer for five minutes. Another trick: sprinkle coarse salt on the fish at night, in the morning the plates will peel off by themselves. But it is best to use a special knife for cleaning seafood;
3. To remove the skin without difficulty, freeze it, then make an incision on the back, and it will come off in one motion;
4. This sea fish is tasty not only when baked in the oven. The ear welded on it is simply divine. The perch is already immersed in boiling water and boiled for no more than ten minutes;
5. If the dish is intended for children, then it is better to cook the fish in a double boiler and carefully select the bones;
6. Baked sea bass goes well with crumbly rice, fresh vegetable salad and fried potatoes;
7. Do not defrost fish in water, it will lose all the vitamins and turn out dry. It is best to do this in the refrigerator, even if it takes longer;
8. It is better to trim the tail and fins with special scissors and gloves so as not to prick your fingers or palm;
9. Experienced cooks cook sea bass in white wine, battered, with mushrooms and herbs, and rub with a mixture of olive oil and balsamic vinegar.

Bon appetit!

Don't know how else to surprise invited guests at a festive feast? We bring to your attention the preparation of oven-baked red sea bass. The fish turns out spicy, tasty and appetizing.

Sea bass baked in the oven

Ingredients:

• sea ​​bass (red) - 3 pcs.;
• lemon - to taste;
• rosemary;
• vegetable oil;

For sauce:

• egg - 2 pcs.;
• sour cream - 25 ml;
• spices;
• cheese - 105 g.

Cooking

Now you will learn how to deliciously cook whole sea bass in the oven. So, we process the carcasses, clean them from scales, cut off the fins and gut. On each fish we make small cuts with a sharp knife and put lemon slices into them. We rub the carcasses with spices, rosemary and leave for 35 minutes.

To prepare the sauce, break chicken eggs into a bowl, add sour cream and mix. Grate hard cheese into the resulting mixture and add salt to taste. We line the form with foil, coat with oil and put the pickled fish on the bottom. Fill the carcasses with sauce and cover with foil on top. Bake perches for 45 minutes in a preheated oven, and then serve.

Sea bass in the oven with vegetables

Ingredients:

• sea ​​bass (red) - 1 pc.;
• onion - 2 pcs.;
• potatoes - 315 g;
• lemon - 55 g;
• carrots - 45 g;
• olive oil - 35 ml;
• - 1 tbsp. spoon;
• spices.

Cooking

Wash potatoes and carrots with a brush and boil them “in their uniforms” in salted water. We clean the fish, cut off the fins and make shallow cuts on the carcass. Sprinkle the perch with various spices, sprinkle with olive oil and balsamic vinegar. Squeeze lemon juice over the carcass and marinate the fish for 1 hour, putting it in the refrigerator. We clean the onions and boiled vegetables and chop them into thin rings. We grease the form with oil, put the potatoes first, then the carrots and onions. Put the perch on top and bake the dish at 200 degrees for 45 minutes.

Sea bass in the oven in foil

Ingredients:

Sea bass used to be a frequent guest in any home kitchen, but over time it has been unjustifiably forgotten in favor of more delicious dishes. Nevertheless, from this he did not lose his taste, so you can always return to this wonderful delicacy and please all your relatives with it. In addition, it is not difficult to do this - just buy a fish and get an oven, and many recipes will tell you how to cook sea bass with various ingredients.

Sea bass is valued not only for its amazing taste, but also for its beautiful reddish hue and many useful substances contained in this fish. Especially important are omega-3 acids, which have a beneficial effect on digestion. They are also found in other types of fish, but sea bass can rightfully be considered the champion in this indicator.

Red perch in the oven is baked whole or in pieces, sometimes only fillets are used at all. Often, foil or a sleeve is used for cooking, which allows you to save a maximum of juice and vitamins in the fish.

Along with the fish, a variety of vegetables, lemon, cheese, mushrooms, herbs and spices fall on the baking sheet. The result is a full-fledged dish that can be served at the table even without an additional side dish.

Sea bass with potatoes is a complete dish for lunch or dinner, cooked right away with a side dish. Approximately the same baking time makes it easy to combine all these ingredients and get the perfect taste and texture of each of them. It is better to take spices ready for red fish, but if they are not at hand, season the dish with dried herbs.

Ingredients:

• 1 perch;
• 300 g potatoes;
• 1 lemon;
• 2 onions;
• 1 carrot;
• 3 art. l. olive oil;
• 1 st. l. balsamic vinegar;
• 1 tsp salt;
• 2 tsp spices for fish.

Cooking method:

1. Boil potatoes and carrots in salted water until tender.
2. Clean the fish and cut off the fins.
3. Make shallow long cuts on the carcass, then sprinkle the perch with spices.
4. Mix olive oil and vinegar, pour the fish with the resulting sauce.
5. Squeeze lemon juice over the carcass, leave the fish to marinate for 1 hour.
6. Cut onions, boiled potatoes and carrots into rings.
7. Grease a baking dish, put the potatoes, then the carrots and onions.
8. Put the perch on the onion, bake at 200 degrees for 45 minutes.

Interesting from the network

Foil is the best way to keep fish soft and juicy. In this case, all the vegetable juice will not spread over the baking sheet, but will remain inside the foil, and it can be used as a delicious gravy. Bulgarian pepper and tomato are very refreshing to the dish, and potatoes give it satiety. Parmesan can be replaced with other hard cheese if needed.

Ingredients:

• 2 perch;
• 1 bell pepper;
• 4 potatoes;
• 150 g parmesan cheese;
• 1 tomato;
• 7 art. l. sour cream;
• 2 cloves of garlic;
• 1 bunch of dill;
• 4 bay leaves;
• Salt pepper.

Cooking method:

1. Slice potatoes, tomatoes and bell peppers.
2. Grate the cheese and finely chop the greens.
3. Grate the cleaned fish with salt and pepper, put on the foil.
4. Put tomatoes on the perch, sprinkle everything with cheese and herbs.
5. Place potatoes and bell pepper on top.
6. Add chopped garlic and bay leaves.
7. Pour sour cream over each fish, wrap in foil.
8. Bake perch for 1 hour at 200 degrees.

A whole baked perch looks advantageous on any table. At the same time, it certainly does not fall apart and bakes perfectly. With this recipe, the hostess expects a minimum of hassle and a maximum of positive feedback from guests. Ready seasoning for fish is sure to be found in any supermarket.

Ingredients:

• 2 perch;
• 1 bunch of greens;
• ½ lemon;
• 4 cloves of garlic;
• Seasoning for fish;
• Salt pepper.

Cooking method:

1. Rinse and clean the fish, cut off the fins.
2. Finely chop the greens, cut the garlic into thin slices.
3. Grate the carcasses well with seasoning, make cuts on the outside and stuff the fish with garlic.
4. Put lemon slices and greens inside the perches.
5. Wrap each perch in a separate piece of foil and place them in a deep baking dish.
6. Bake perch for 20 minutes at 180 degrees in foil and another 10 minutes, unfolding the foil.

Now you know how to cook sea bass baked in the oven according to the recipe with a photo. Bon appetit!

Sea bass in the oven is the dream of any admirer of fish dishes. Delicate fillet and fragrant gravy, which can be easily made by adding a few vegetables to a baking sheet, will impress any gourmet. Experienced chefs will be happy to tell you how to cook sea bass in the oven:

• Sea fish usually does not have a pronounced aroma, however, it is better to add a little lemon juice to the perch to definitely get rid of the fishy smell;
• If you cook fish in foil, then at the end of baking, unfold the foil and bake the perch for another 5-10 minutes. This way it will be more ruddy;
• If you are stuffing the perch with vegetables, boil them until tender beforehand, otherwise they will not have time to bake.

Oven-baked river perch is a juicy, tender white meat that melts in your mouth when cooked properly. The dish is incredibly simple, does not require the use of a huge number of products. Emphasize its taste with a small amount of spices.

Ingredients for cooking perch

In order to bake perch in the oven in foil, you can take the simplest recipe. It will involve the use of the most primitive products:

• 2 perch;
• 5 cloves of garlic;
• a small bag of fish seasoning;
• a bunch of greens (which is more to your taste);
• half a lemon;
• salt, pepper.

The taste of the dish depends on the freshness of the fish. Therefore, it is recommended to cook it exclusively from the one that was caught the day before and was not frozen. It is better to use fish that was caught by oneself.

Cooking perch

Knowing how to bake perch in the oven in foil, you can feed your family a delicious, healthy dinner. The dish does not require long heat treatment. Therefore, after half an hour it can be served on the table. Preparing the fish is simple:

1. The fins are removed from the carcasses, they are cleaned of the insides, washed under running water.
2. Excess water from carcasses is removed with a paper towel.
3. Prepared herbs and garlic are crushed.
4. Longitudinal cuts are made in the carcasses, then they are rubbed with salt, pepper, fish seasoning. Chopped greens, garlic and sliced ​​\u200b\u200blemon are placed inside the fish.
5. Each carcass is laid out on foil, wrapped and placed in an oven preheated to 180 degrees. Bake river perch in the oven in foil for about 20 minutes.
6. In order to get an appetizing golden crust after the specified time, the foil on the carcasses must be opened and allowed to brown (7 minutes is enough).
7. The finished fish is transferred to a plate in which it will be served on the table, decorated with herbs, chopped vegetables, such as tomatoes or bell peppers.

A delicious dish of tender perch will turn out if you know how much to bake perch in the oven. After all, if they are overexposed, the meat will become dry. Not following the recommendations regarding cooking time, you can get a raw dish. Therefore, when preparing perch for the first time, it is important to follow these recommendations.

There are a great many ways to prepare perch. And every culinary specialist knows how to cook this amazing fish deliciously. But not every chef likes to reveal his secrets of cooking, so the perch baked in the oven differs from any other recipe in its original aroma and taste.

You can bake perch both natural and wrapped in foil. Both of these methods of cooking fish are very popular among gourmets. We offer several recipes for cooking with and without foil.

Perch baked in the oven using foil

The use of foil during baking gives the finished dish an unusual, delicate taste and bright aroma. In addition, it is a fairly simple and convenient way of cooking.

The main rule when baking is to completely seal the product you bake, so that no steam escapes during cooking.

River perch baked in sour cream sauce

Ingredients:

• w 800 g fresh perch;
• w 240 grams of sour cream, 20% fat;
• w One lime, the size of a chicken egg:
• w Two teaspoons lime zest;
• w Two teaspoons of mustard;
• w Five cloves of garlic;
• w Parsley, dill;
• w Spices, salt.

Prepared perch (cleaned of scales, fins and tail, but with a head without gills), rinse and dry with a paper towel. Then rub it with salt and spices and set aside. At this time, prepare the sauce using sour cream, lime zest and juice, mustard, preferably gentle French, and pepper. Mix all the ingredients thoroughly and place the fish in the prepared sauce and marinate it for 15-20 minutes. If the sauce remains after you take the fish out of it, pour its remains into the belly of the perch. Lightly grease the baking sheet with vegetable oil so that the foil does not burn if the fish juice flows out. Flip the foil over with the glossy side facing in. Carefully put the perch on the foil, wrap it with an "envelope", carefully pinching from the ends. Place the baking sheet with the fish in the preheated oven. Bake about 40 min.

Perch in the oven "Lighter than light"

Ingredients:

• w 2 carcasses of perch with head
• w 5 garlic cloves;
• w 1 bag of fish spices;
• w fresh herbs 1 bunch;
• w half a lime;
• w spices to taste.

Cooking technology:

Finely chop the parsley and dill, cut the garlic cloves lengthwise into plates. Grate fish carcasses inside and out with fish spices. Cut the fish on both sides and insert garlic into these cuts. In the belly of the perch, put half a lime wedge, herbs and garlic. Put each fish on foil greased with vegetable oil (glossy inside). We wrap each perch carefully so that the filling does not spill out. We pinch the foil at both ends. Place a baking sheet with fish in a preheated oven for 20 minutes. Then we take the fish out of the oven, unfold the foil and place the perch in the oven again for 8 - 12 minutes. During this time, the fish will brown. It is recommended to serve the perch on foil so that the juice remains. Decorate the dish with vegetables.

Perch baked in the oven without foil

Many housewives believe that baking fish in the oven without foil means spoiling it, as it dries out during cooking and becomes not very tasty. In part, this is true. But you can diversify this method of cooking perch a little and make the dish juicy, tasty and fragrant.

Perch in the oven under the marinade

Ingredients:

• 1 medium onion:
• 1 carrot;
• Mayonnaise (any) 100 g;
• Sour cream 15% fat 100 g;
• 0.5 cups of chopped dill and parsley;
• garlic 5 cloves;
• tomato paste 2 tbsp. spoons;
• spices to taste.

Cooking technology:

The preparation of this dish requires the "decapitation" of the perch and freeing it from fins, scales and tail. Finely chop the onion and carrot and fry in vegetable oil. Then add the tomato paste and fry again. Mix sour cream with mayonnaise, garlic and pepper squeezed through a press. In the fish we make cuts, two on each side. We put onions with carrots and tomatoes in these holes, pour mayonnaise and sour cream sauce on top. The last layer is also made from onions and carrots. We spread the perch on a baking sheet greased with vegetable oil and put it in a preheated oven until the fish is ready. Then we decorate the dish with herbs.

Tip: As a herb, dill is best combined with fish. So that the fish juice does not spread during cooking, it is better to put the perch on foil wrapped in a boat, and already on the foil cover the fish with onion, carrot and tomato marinade, as well as mayonnaise with sour cream. Serve on the same "boat".

List of recipes

Perhaps you were interested in the question: "How long does it take to cook such a fish?" The answer is simple: it usually takes about 15 minutes to cook in a pot. Many inexperienced cooks are afraid to cook perch dishes because of the poison content in the fish's fins. How to clean the perch, cook without compromising health and get the desired dish?

Correct cutting

In order to clean a river perch, you do not need to be a restaurant chef, it is enough to follow some rules of caution.

1. First, be very careful with the fins. They should definitely be removed.
2. It is necessary to chop off the head, cut the carcass of the river perch, clean it from the insides, rinse under running water and proceed to remove the fins.
3. Carefully make longitudinal cuts along the growth of the scales. That is, from head to tail. In this case, only the skin with scales should be cut.
4. Tear off the dorsal fin of a river perch by picking it up with a knife on one side and grabbing it with a finger on the other.
5. The same should be done with all the other fins.
6. Due to the presence of a cut along the back, it will be quite simple to clean the river perch - hook the skin with a knife at the front of the carcass and tear it off with a sharp movement, getting rid of the scales.
7. Repeat the same on the other side.
8. Rinse with cool water. So you can quickly and without hassle clean the fish from scales and get a fillet, from which it is easy to prepare a culinary masterpiece.

Cooking perch

Cooking perch at home is not at all difficult. Dishes from perch, whether it is fish soup, perch baked in the oven, cooked in a slow cooker or simply fried in a pan, are incredibly healthy and worthy of a festive table. The red color of the fish should not cause concern. This does not affect the taste of perch in any way. After heat treatment, it becomes the usual color.

From perch, you can cook the first course - soup or fish soup. Below is a simple recipe for making perch fish soup, requiring a minimum set of products.

ear

Ingredients:

• Fish -2 pcs.;
• Carrot - 1 pc.;
• Potatoes - 4 pcs.;
• Onion - 1 pc.;
• Salt and spices.

The recipe is for a 3 liter pan. The fish should be cleaned in advance and the fins removed.

Cooking:

1. Cut the fillet in half and cook for 10-15 minutes.
2. Cut the onion and carrot into rings of small width and fry a little in a pan, not bringing the onion to a golden color.
3. Peel and cut potatoes into small cubes.
4. Remove the fillet from the water and remove the bones. The main thing is to remove the spine and fin bones.
5. Add the potatoes to the broth and cook for about 10 minutes. Add carrots, onions and fish to the broth. Salt and pepper to taste, but a little spicy is better. Let it boil for another 7-10 minutes. Turn off the stove and leave the ear to infuse for half an hour.

It is very important to add a large amount of fish to the ear. In order for the ear to turn out rich and saturated, it is better to put more fish and less other ingredients. You can serve the ear hot or chilled, garnished with parsley and sour cream.

How to cook perch in the oven? River perch dishes in the oven are especially tasty if you cook fish in foil. There are a wide variety of recipes, but the most suitable is the Red-Green Snapper recipe. It retains all the useful properties of river perch.

Ingredients:

• Fish - 2 pcs.;
• Garlic - a few cloves;
• Lemon;
• Greens (preferably parsley);
• Seasoning and salt.

Perch in the oven cooks quickly enough. The following recipe will require a minimum amount of time. The main thing is not to forget to remove the fins from the red perch.

Cooking:

1. Put a slice of lemon, herbs and garlic in the belly.
2. Wrap the fish in foil, each carcass separately. Preheat the oven to 200 degrees and put a baking sheet with fish for 20 minutes.

Foil-baked perch turns from red to slightly pinkish or completely loses this shade.

Perch in a slow cooker can be cooked in different modes and get different dishes. All of them have a special delicate taste. How to cook the dish "Perch in a slow cooker"?

Ingredients:

• Fish fillet - 2 pcs.;
• Garlic;
• Lemon - 1/2 pc.;
• Quail egg - 3 pcs.;
• Greenery;
• Seasoning and salt to taste.

Fish in a slow cooker cooks quickly enough and this recipe is no exception.

Cooking:

1. Finely chop the garlic and herbs.
2. Sprinkle the fish with seasoning and salt inside and out.
3. Put lemon, herbs, and garlic in the belly.
4. Crack a few quail eggs on top.
5. Cook for 10-15 minutes in the "Baking" mode.

That's all! The dish is ready! Bon appetit!

Low-calorie red snapper is not only tasty, but also healthy. Like any marine fish, it contains polyunsaturated fatty acids. Dishes from this fish can be prepared for the everyday menu, and for the festive table. Good red perch and picnic, cooked on the grill.

Fish can be cooked in a variety of ways:

• bake in the oven entirely in sour cream with or without potatoes;
• fry sea bass in a pan;
• you can cook the ear in a slow cooker;
• very tasty perch in batter.

It is also baked with tomatoes and spices in foil, stuffed, steamed, cutlets, sushi and smoked.

Features of cooking fish

Before you cook sea bass in the oven, it should be cleaned of large scales. With frozen fish, this can be done immediately with the skin:

1. Red perch should be dipped in boiling water for a second so that the carcass remains frozen and the cover thaws.
2. Then cut off the head, tail, fins.
3. Make skin incisions along the ridge and abdomen.
4. With a sharp knife, pry off the skin on the cut of the head and remove the skin along with the scales, first on one side, then on the other.

If you need a baked perch, then you should not remove the skin, as well as cut off the head and tail. It is enough to remove the scales, entrails and gills.

Important! The main condition for preparing hot fish dishes is not to overdo it with spices.

Since it has a specific aroma, seasonings should only slightly enhance the taste sensations.

Sea Bass Recipes

There are a lot of recipes for this fish. Let's consider some of them.

Fry in flour breading

Traditionally, flour is used as a breading. In order to make the fried sea bass especially tasty, it can be marinated beforehand. Marinade for fish is made from:

1. juice of 1 lemon;
2. 2 cloves of garlic;
3. salt and pepper

Add ground black pepper to taste.

Cooking process:

• First, the prepared perch should be cut into portions (not only across, but also along the ridge, so that they are fried evenly). Remove bones and cook fillets.
• In a suitable container, squeeze the juice from the lemon, squeeze the garlic, salt, pepper, add the desired spices; mix and lower the fish.
• While she is marinating, prepare a plate of flour and a bowl of melange from 2-3 eggs.
• Then you need to pour vegetable oil into the pan and heat it well.
• When everything is prepared, you can proceed: pieces of fish fillet should be alternately dipped in melange, then rolled in flour and fried in a pan, turning over as needed.
• Dry the finished fish on a paper towel.
• Garnish with green onions and serve with garnish, fresh vegetable salad. Sea bass in a pan can also act as an independent dish.

Perch baked in the oven

Fish can be baked in several ways: in foil, in sour cream, with potatoes and other vegetables.

Important! It is better to bake fish and potatoes under cheese so that it does not dry out.

From the ingredients you need to take:

1. fish fillet - 0.5 kg;
2. potatoes - 1 kg;
3. onions - 1 pc;
4. hard cheese - 100 g;
5. salt, pepper, nutmeg powder - to taste;
6. mayonnaise - 100 ml.

Cooking process:

The fillet should be cut into medium pieces, sprinkle with pepper, salt and nutmeg, mix and let stand for 10 minutes.

In the meantime, cut the onion into half rings.

Cut the oblong-shaped potatoes into thin circles.

In a form greased with vegetable oil, you need to spread out half the potatoes and salt, then all the fish, grease with mayonnaise, on top - the remaining potatoes (lightly salt), mayonnaise and grated cheese.

Perch in the oven should be baked for 45 minutes at a temperature of 180 degrees.

The fish cooked according to this recipe is tender due to the resulting cheese crust, which prevents the juices from evaporating. And potatoes, saturated with them, just melt in your mouth.

Perch on coals

Grilled sea fish is a chic country option. It can be fried on skewers or grilled with vegetables.

For the latter method, the fish is marinated only in olive oil and spices.

From vegetables, eggplants, tomatoes, zucchini, sweet peppers and more are suitable.

Cooking process:

On prepared (torn and freed from scales) carcasses, transverse cuts are made.

Chopped parsley, onions and spices are placed in vegetable oil.

Then the fish is coated with this mixture inside and out and left to soak for 30 minutes.

Meanwhile vegetables are fried. Sliced ​​into circles about 1 cm thick, they are smeared with the remnants of the marinade, laid out on a wire rack and baked for 6 minutes.

The marinated fish is placed in the doors of the double grill and grilled on the grill until a beautiful crust is formed on both sides.
Serve perch immediately with eggplant, zucchini, tomatoes, sweet peppers and olives. Separately, put a white sauce of fatty yogurt, garlic, herbs and salt.

Perch in a slow cooker

For this dish you will need a set of products consisting of:

1. sea ​​bass - 1-2 carcasses;
2. potatoes - 2-3 pcs;
3. carrots - 1 pc;
4. bell pepper - 1 pc;
5. tomatoes - 2 pcs;
6. onions - 1 pc;
7. olives - 12-15 pcs;
8. salt, pepper, ground ginger - to taste;
9. olive oil - 30 ml;
10. greenery.

The cooking process consists of the following steps:

• The prepared fish is rubbed with spices and dipped in greens, left for 15 minutes.
• Vegetables are cut into circles and half rings.
• The bowl is greased with oil and laid out, adding salt to a layer of carrots, potatoes, a layer of onions and bell peppers.
• The whole fish is placed on the vegetables. Top with tomatoes and olives. Add 75 ml of water and drizzle with oil.
• Cook in the "Baking" mode for 70 minutes.
• With vegetables, sweet peppers and olives, the fish gets a piquant taste with a noble aroma.

perch in foil

Sea bass baked in foil can be used in diet food, as it is cooked almost in its own juice with a minimum of olive oil.

For this recipe you need to prepare:

• fish - 3 pcs;
• lemon - 1 pc;
• parsley - 30 g;
• olive oil - 2 tbsp. l;
• pepper, salt.

Cooking process:

A gutted and scaled perch must be cut in several places so that lemon semicircles can be inserted.

Grate each carcass inside and out with salt and pepper, put parsley inside. Then grease the sheets of foil (3 pcs.) With olive oil, spread the fish on them and wrap them tightly with an envelope.

Send to a heated (180 degrees) oven for 25 minutes.

After this time, the envelopes need to be torn from the top, opened and baked for a few more minutes so that the perch is browned.
Before serving, insert lemon slices into the cuts made earlier on the carcasses and garnish with fresh parsley. You can garnish with fried potatoes.