Cooking sea bass fish in the oven. Perch sea red recipes in the oven

River perch weighing up to 900 grams bake in the oven at a temperature of 180 degrees.

Perch weighing from 900 grams to 1.5 kilograms bake at the same temperature.

Perch weighing from 1.5 to 2 kilograms bake at 200 degrees.

How to bake river perch

Products
River perch - 1 fish weighing 1 kilogram
Onion - 1 piece
Mayonnaise - 50 grams
Vegetable oil - 3 tablespoons
Salt, pepper - to taste

Food preparation
Cut off the head of the perch, cut off the fins and tail. The scales do not need to be peeled, as they will easily fall off when the fish is cooked.
Cut the belly with a knife along the direction from head to tail, remove the insides.
Rinse perch under running water. 1 onion cut into half rings. Rub the perch carcass with salt and pepper inside and out.
Put chopped onion into the abdominal cavity and pour 50 grams of mayonnaise.
Put the prepared perch on a sheet of food foil, greased with vegetable oil, wrap it up.

How to bake perch in the oven
Put the fish in foil on a baking sheet, send to the oven, preheated to 180 degrees, bake for 20 minutes.

How to bake perch in an air fryer
Put the perch in foil on the upper grill of the air grill, bake for 15 minutes at a temperature of 220 degrees and an average blowing speed.

How to bake perch in a slow cooker
Put the river perch wrapped in foil on the bottom of the multicooker bowl, close the lid. Select the "Baking" mode and the cooking time is 30 minutes.

Fkusnofakty

calories baked river perch - 103 Kcal / 100 grams.

Shelf life baked river perch - 24 hours in the refrigerator.

Beneficial features river perch

River perch meat contains vitamin A (immunity, skin, teeth, hair), B vitamins (nervous and cardiovascular systems), vitamin D (fighting viruses, the formation of the skeletal system), vitamin E (fatigue reduction, wound healing) ; useful trace elements: potassium and sodium (water and salt metabolism), iron (improvement of memory and brain function).

Sauce for baked perch

for 2 perches weighing 1 kilogram each

Products
Chicken egg - 1 piece
Onion - 2 pieces
Dry white wine - 150 milliliters
Cream (30%) - 200 milliliters
Fish broth - half a liter
Butter - 40 grams
Bay leaf - 4 leaves
Black peppercorns - 5 peas
Salt, ground pepper - to taste

sauce preparation
2 onions peeled, chopped. Separate the egg yolk from the protein. In a bowl, beat the egg yolk with a fork.
Melt 40 grams of butter in a deep frying pan, add finely chopped onion and fry over low heat for 3 minutes. Pour 500 milliliters of fish broth into the pan, salt, pepper, put 4 bay leaves, 5 black peppercorns, bring to a boil.
Pour 200 milliliters of white wine into the sauce, cook for 15 minutes. Then pour in 200 milliliters of cream, cook until thickened for 5 minutes, stirring constantly. Mix the beaten yolk in a cup with part of the sauce, pour into the pan. Mix everything, remove the pan from the heat.
Serve the sauce warm as a gravy.

Bake perch - at a temperature of 180 degrees.

Baked Perch Ingredients
Sea bass - 1 fish
Potatoes - 2 pieces
Carrot - 1 piece
Onion - 1 piece
Bulgarian pepper - 1 piece
Tomatoes - 2 pieces
Greens - 2 tablespoons
Black olives - 10 pieces
Olive oil - 2 tablespoons
Grape Vinegar - 2 tablespoons
Seasoning for fish - half a teaspoon
Dill and parsley - 3 tablespoons
Salt and pepper - to taste

Recipe for baked sea bass in the oven
Sea bass, if frozen, thaw. Peel the perch from the scales in the direction from the tail to the head. Cut off the head, tail and fins, gut the fish and remove the dark films with a knife.
Mix salt and spices, rub them on the perch, put in a bowl, cover and leave to marinate for 30 minutes.
Peel the onion, cut into thin half rings, pepper, salt and sprinkle with vinegar.
Peel potatoes, carrots and peppers and chop coarsely.
Grease a baking sheet with oil, put vegetables. Send a baking sheet with vegetables to an oven preheated to 180 degrees for 15 minutes.
Heat a frying pan, add oil and fry the onion (10 minutes over medium heat).
Cut the tomato, finely chop the parsley and basil.
Pull out the baking sheet and place in the center of the perch.
Put the tomatoes around the perch, sprinkle with herbs.
Drizzle perch and vegetables with oil and 100 milliliters of water.
Return the baking sheet to the oven and bake for 1 hour. When serving, garnish the baked perch with vegetables and olives.

How to bake sea bass in the oven

Products for baking sea bass in the oven
Sea bass - 1 fish
Olive oil - 3 tablespoons
Onion - 1 head
Canned tomatoes - 400 grams
Garlic - 3 teeth
Thyme - half a teaspoon
Ground black pepper - 1 teaspoon
Bulgarian pepper - 1 piece
Fish broth - 1 cup
Lemon - 1 piece
Paprika - half a teaspoon

How to bake sea bass in the oven
Peel and cut the onion into half rings. Heat the oil in a saucepan, put the onion and fry for 10 minutes, chop the pickled tomatoes and add there. Peel and chop the garlic, add 1 prong to the vegetables; add thyme, a pinch of black pepper. Peel the sweet peppers from seeds and stalk, add to the pan. Pour in the fish broth, bring to a boil and cook for 10 minutes over low heat, stirring occasionally. Remove from heat and grind the resulting sauce with a blender.
Wash and gut the fish, cut each side of the perch crosswise with a knife. Squeeze a lemon, pour lemon juice over perch. Mix paprika, 2 minced garlic cloves, thyme and ground black pepper. Rub the fish with the spice mixture.
Cover a baking sheet with foil, grease the foil with oil, put the sea bass in spices and cover with foil. Preheat the oven to 200 degrees and bake the sea bass for 40 minutes. Serve oven-baked sea bass with sauce. Rice and lemon, or spicy noodles, are ideal for a side dish.

No matter how you cook sea bass, you will always get a very tasty fish dish. Today I offer an extremely simple recipe, we will make it in the oven on a potato pillow, and we will immediately get a wonderful baked fish with a side dish. I want to note that according to this recipe, the perch is juicy and tender, even though it is baked in the oven. The fact is that first we cook the dish for some time under the foil, and then let it brown.

And pay attention to the way potatoes are cut, the thinner your potato strips are, the faster and better it will cook. There are no secrets in this recipe, everything is incredibly simple. And even if you are not a noble culinary specialist, but only a novice housewife, this dish will turn out great the first time. Oven-baked sea bass is perfect for lunch or dinner, and even when cold, it remains attractive and mouth-watering.

Ingredients:

• sea ​​bass - 3 pieces
• 5 - 6 potatoes
• 1 carrot
• 1 bulb
• 4 - 5 tbsp vegetable oil
• salt, pepper, spices

Cooking method

Marine fish are well cleaned of scales and entrails, be careful when you cut off the fins. Then we make three oblique shallow cuts on one side and grease the carcass on all sides with a mixture of salt, pepper, seasoning and a couple of tablespoons of vegetable oil. We leave it like that for 30 minutes.

During this time, we cut potatoes and carrots into thin strips (I used a Korean grater), onions into half rings. Mix the vegetables, salt, pepper, add the remaining oil and mix, let stand for 10 minutes.

Cover the baking dish with baking paper, lay out a layer of potatoes with carrots and onions, place the perch on top. We cover with foil, we do not need to close everything tightly, just cover and fix it so that it does not fly off in the oven. First, bake the dish in an oven preheated to 190 C for 30 - 35 minutes. Then carefully remove the foil and cook the perch for another 15-20 minutes until the desired golden brown. Bon appetit.

Ingredients

Cuisine: Russian. Cooking time: 15 min. Servings: 2

Red perch is probably one of the most delicious fish dishes. It can be stewed, fried or baked in the oven.

I prefer to cook sea fish with lemon, although sour cream, butter, etc. can be used as a marinade. In my opinion, it goes best with lemon, but again, everything is individual. Let's cook!

1. Thoroughly rub the thawed fish with salt, pepper, and then pour over the lemon juice. We spread it in a baking dish, pre-greasing it with oil. Baking fish in foil is very difficult, as the skin sticks to metal paper very easily, and the fish loses its spectacular appearance. In order to be sure that the fish does not burn to the bottom of the form, you can lay the onion rings. Thus, the fish will remain intact, and the dish will get a spectacular look.

2. Put the lemon rings on top of the fish, and then send the thief to the oven for 30-40 minutes at a temperature of 200-210 degrees Celsius. By the way, paired with fish, you can also bake vegetables that require quick cooking. It can be, for example, asparagus beans, carrots, potatoes, etc.

3. The finished dish should be served hot, so the fish is more juicy. You can decorate it with herbs, such as spinach, for example.

Red perch goes well with light spring salads based on sour cream, cucumber and herbs.

OK it's all over Now!

Bon appetit and come back!

Video Red perch in the oven

An excellent video recipe that will help you better understand the process of preparing this delicious, satisfying and healthy dish.

Perches are a large genus of predatory fish that live in fresh and some brackish waters of northern Eurasia. First described by ichthyologists of the 18th century, and by the beginning of the 20th century they were bred in southern European regions, in China, in the Far East, in many African countries and even in Australia. The reason for such popularity of fish was its extraordinary taste, saturation of meat with many minerals and rare amino acids. Today, perch is harvested on an industrial scale, as well as amateur fishing, in which they play the role of a valuable and desirable trophy. There are many methods for preparing this fish, but the simplest and most effective of them is perch in foil in the oven. We will reveal all the secrets of cooking this dish and share the best recipes that will allow you to create a real culinary masterpiece.

The taste of perch meat has a rich rich palette, so this fish can be baked without a lot of additional ingredients, using only a few spices to accentuate the spicy notes. If there is only half an hour left before the guests arrive, or you just don’t want to spend a lot of time and effort on cooking, use the perch fillet in foil, which will require only a few components:

Before cooking, the fillets are thoroughly washed and blotted dry with paper towels. All the spices are mixed in any small container (you can use a ready-made mixture of spices for fish, but it is better to mix the ingredients yourself), add salt and garlic gruel. The resulting composition carefully rub the fillet.

Butter cut into wide strips is spread on the foil, and fish is placed on it, after which the foil is wrapped. For the convenience of baking, you can use two pieces of foil - one will be the base, and the second will cover the fish from above.

Perch should be in an oven preheated to 200 degrees for 8-10 minutes, after which the foil is carefully unfolded, the temperature is slightly reduced and cooking continues for the same amount. The indicator of readiness will be a brown-golden crust. The finished dish is served, rice or pasta.

In sour cream sauce

An unusual recipe that will allow you to cook a delicious fillet of both ordinary river perch and sea bass in the oven involves the use of fresh herbs. Like the previous recipe, it will require very little time and skills. Ingredients you can't do without include:

It should be noted that this method can be used to cook not only fillets, but also gutted and peeled red perch carcasses in the oven. In any case, the process begins with preparation, thorough washing and drying of the meat. Then it is rubbed with a mixture of salt, pepper and spices and left for 20-30 minutes, which is enough to prepare the sauce.

This stage involves peeling the lemon from the zest, which should be grated or finely chopped, and then placed in a small deep plate. Lemon juice is also squeezed there, sour cream, garlic gruel, mustard, and spices are added. All ingredients are thoroughly mixed until a homogeneous mass, in which the fillet is laid out. They try to completely cover the meat with sauce and leave for 20 minutes, and in the meantime, heat the oven.

The initial temperature of the oven, in which the fillet marinated in sour cream sauce is placed, is 200-210 degrees, the cooking time is 25-30 minutes. 5-10 minutes before the end of cooking, the foil can be slightly opened, but if you do it too soon or too much, you can overdry the sauce.

Sea bass, baked according to the described method, will become a real delicacy and decoration of any holiday table.

Stuffed with vegetables

No matter how excellent the taste of the fish fillet, no matter how exquisite side dishes it is served, it can hardly be compared with a stuffed carcass.

It is best to stuff perch with a mixture of fresh vegetables, then it will not only acquire special taste qualities, but also become a complex dish that does not require special additions before serving and has many useful properties.

To bake such a perch in foil in the oven, you need:

• medium-sized perch carcasses - 4-6 pcs;
• carrots - 2-3 pieces;
• bell pepper - 1-2 pcs;
• garlic - 5-6 cloves;
• sour cream - 20 ml;
• mayonnaise - 20 ml;
• vegetable oil - 20 ml;
• fresh dill - 2-3 sprigs;
• Italian herbs - 1 tsp;
• white pepper - ½ tsp;
• other spices, salt - to taste.

Perch carcasses are cleaned and gutted, gills are removed, thoroughly washed and dried. Peeled washed carrots are rubbed on a coarse grater or cut into cubes. Peppers get rid of seeds and grind in any convenient way - cut into strips, cubes, twist in a meat grinder.

Finely chop the dill, grind or crush the garlic. mix, add half the spices and salt. The carcasses are filled with the resulting mixture, the edges are fastened with toothpicks or sewn together. In a separate container, prepare the sauce - mix mayonnaise, sour cream and the remaining spices, add a little water if desired, salt.

A large baking sheet is lined with foil greased with vegetable oil. Stuffed perches are placed on it. Each carcass is covered with a small amount of sauce using a silicone brush. The remaining sauce is distributed between the carcasses. Top the fish with another large sheet of foil.

The baking sheet is sent to the oven, heated to 200-220 degrees, for 35-40 minutes. After the first 15-20 minutes, the top sheet of foil will need to be removed. Ready, that is, having a characteristic golden crust, the dish is served at the table with light vegetable salads or just fresh vegetables - cucumbers, slices of tomatoes.

Perch is an excellent fish, affordable, easy to prepare and at the same time not inferior to exquisite delicacy species.

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