Sea bass recipes for cooking in the oven. Sea bass with fennel, lemon and spices in aluminum foil

Simple, but properly fried fish can be tastier than sophisticated casseroles and gourmet fish dishes. What is the most important thing in cooking? fried fish:

1) Freshness and quality of fish. Moreover, it can also be frozen fish, previously thawed, provided that it was frozen correctly and immediately after the catch;

2) If the fish has been frozen, it must be completely defrosted before frying. Whatever the fish, for best result and browning of the crust, it is necessary that the temperature of the fish be as close as possible to room temperature before frying. At least leave the fish at room temperature not worth half a day either. She will no longer be fresh. But for 30 minutes to 1 hour is quite possible!

3) Before putting the fish in the pan, you need to get the surface of the fish wet paper towel to remove excess moisture (fish juices, marinade, etc.). The dryness of the surface of the fish is a key factor for golden brown.

4) Before laying out the fish, the pan should be well heated, not too hot and not slightly warm. On too hot pan the fish will immediately begin to burn, and if it is too cold, let juices out, and not fry, which will result in stewed fish without hope for any crust.

5) For frying fish, in order to constantly have an excellent result, you need a pan with a non-stick coating. This will make life much easier. I prefer Teflon-coated pans for fish, although I try to move away from them ...

That's probably all of the most important thing ... Breading or not breading is already a matter of taste, in my experience, the preservation of juiciness when breaded in flour or in something else is a moot point. Properly prepared for frying fish and properly fried, no less juicy than breaded, and nothing prevents you from enjoying a crispy fish crust!

2 servings

Ingredients

• 2 sea ​​bass (you can use sea bream, sea or river perch, river trout and even red mullet)
• 2 branches rosemary, needles only
• 1 branch thyme, leaves only
• Juice of 1 lemon
• 3 cloves of garlic
• Salt to taste
• 50 grams butter
• 2 tbsp olive oil

Marinating fish: 30 minutes Cooking time: 20 minutes Total time cooking time: 50 minutes

1) Gut the fish, clean, cut off the head, fins. Rinse well under cold running water. Dry with paper towel. Make deep cuts on both sides along the width of the fish.

2) Salt the fish well, sprinkle olive oil, half lemon juice, not forgetting the abdominal cavity and stuff the incisions with herbs. Leave the fish at room temperature for 30 minutes.

3) Heat in a skillet over medium heat. butter.Dry the fish with a paper towel and when the oil stops foaming, put the fish in a pan and fry on each side for about 5-6 minutes, until it is well browned. Crush the garlic with the flat side of a knife and add to the fish. During frying, from time to time pour over the surface of the fish with hot oil in which it is fried.

Cooking sea bass is a real pleasure, because this fish does not require special culinary skills, and recipes for its preparation are available even to a novice cook.

This article is intended for persons over 18 years of age.

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Basic techniques for cooking sea bass in the oven

Baked sea ​​bass is very tender and tasty. You don't need much time For cooking not easy fish, but the present culinary masterpiece. You can easily impress your guests restaurant dish, preparing, for example, sea bass with herbs in salt.

tender meat sea ​​bass, baked in the oven, has no harmful fats, so it has a minimum of calories and maximum benefit. This lovely dish- an integral part of the diet for those who adhere to proper nutrition and take care of your health. Baked sea bass children will also like it, as it does not have a pronounced fishy taste and smell.

For cooking in the oven, both a whole carcass and fillet. But it's better to buy sea bass whole carcass- firstly, you will be sure of its freshness, and secondly, in addition to meat, you will have bones for fish broth(And this is for the same money). When choosing fish, pay attention to:

• the color of the gills - they should be red (but not gray). But it’s better not to take sea bass without a head - it may not be the first freshness (and not even the second);
• fins and scales should be elastic, not faded and without damage;
• feel free to sniff the fish - strong smell may indicate that it is starting to deteriorate.

With a conventional oven, you can cook

• tenderest grilled sea bass;
• juicy fish in the sleeve with rosemary and lemon;
• fillet with crispy crust or in sour cream;
• fish in foil with vegetables;
• carcass in a salt cocoon.

Before cooking, it is better to marinate the fish. Marinade for sea ​​bass is quite simple - sunflower oil, sea ​​salt coarse grinding and lemon juice.

How to cook sea bass in the oven

cooking sea bass the process is simple, so it is enough to know how long to bake it and at what temperature. Prepare this useful fish need at a temperature of 180 degrees. so sea bass baked most juicy and tasty.

And here cooking time every recipe has different. To correctly calculate how much to prepare fish, you need to consider:

• the weight of the fish - the larger the carcass, the longer it needs to be kept in the oven;
• what kind of fish are you using? bake it whole will by time much longer than just a fillet;
• cooking technique.

Considering all the nuances, delicious bake sea ​​bass in the oven, not at all difficult.

Seabass with vegetables in the oven using a papillotte

This wicking technique is very popular in France. It consists in the flowing of fish in papilots from parchment paper. Seabass cooked in this way is especially tender, fragrant and juicy.

For cooking fish, take

• sea ​​bass - 1 carcass (approximately 400g);
• zucchini - 1 pc;
• green peas - 100g;
• tomatoes - 200g;
• shallots - 1 pc;
• rosemary greens - 2 small sprigs;
• lemon - 1 pc;
• coarse sea salt;
• vegetable oil;
• ground pepper;
• paprika flakes;
• scissors and cooking parchment.

Cooking steps

1. Clean the fish. First you need to cut off the fins (otherwise you risk pricking), scrape off the scales, tear out the gills and remove the insides. Do not forget after that, rinse the abdomen under running water and remove the black films (otherwise the fish will be bitter).
2. Marinate the fish in a lemon-oil mixture with spices and herbs. Inside, you can put a sprig of greenery and chopped lemon. The carcass should marinate for at least 20 minutes.
3. Peel and chop vegetables with a knife.
4. Put vegetables on a rectangle of parchment paper in the center, salt, pepper and mix everything well (this can also be done in a separate bowl). Place the fish on top.
5. We fold the parchment like a candy wrapper on a candy, but instead of sweets we have a fish.
6. Put the candy on a baking sheet and send it to the preheated oven. We cook sea bass for 25 minutes at a temperature of 180-200 degrees.

Serving fish cooked in this technique is customary. big platter without removing the parchment (just opening it a little). You can decorate the fish with sprigs of rosemary and tarragon. You can also prepare pesto sauce for sea bass. It perfectly complements the tender, sweetish meat of this fish.

Pesto

For the sauce, take basil, cheese, pine nuts, garlic and olive oil. Whisk all ingredients with a blender. Since this sauce does not have to be homogeneous, it is not necessary to filter or grind it through a sieve.

Sea bass with potatoes and tomatoes

It's pretty hearty meal with delicious and fragrant fish everyone will appreciate it, especially men.

To cook sea bass with potatoes, you will need

• sea ​​bass - 3 pieces (about 1.5 kg);
• potatoes - 0.5 kg;
• tomatoes - 300g;
• capers - 30g (optional);
• lime - 1pc;
• parsley;
• garlic;
• salt pepper;
• extra virgin olive oil.

Cooking

Clean the carcasses of the fish, gut, remove the gills and fins. Wash the fish well and then pat dry with a paper towel. Marinate the fish in a lime-oil mixture with spices, seasonings and herbs.

In the meantime, the fish is marinating, peel the potatoes, cut them into small slices, salt, pepper, pour olive oil, put on a baking sheet and send to a preheated oven. Bake for 25 minutes at 200 degrees.

After that, remove the baking sheet and evenly distribute the tomatoes, capers, fish on top of the potatoes and bake for another 30 minutes. Garnish the finished dish with parsley sprigs.

Advice. To make the fish bake faster, make small cross-shaped cuts on both sides of it.

Seabass in foil with lemon and rosemary

Almost all recipes for this fish require lemon or lemon juice, but this one is the easiest.

List of ingredients

• sea ​​bass - 1 large carcass;
• lemon - 1pc;
• fresh rosemary - 3 sprigs;
• salt;
• ground black pepper;
• vegetable oil.

Cooking

Prepare the carcass - scrape off the scales, remove the gills and fins. Also remove the bones: cut the fish along the back with culinary scissors and carefully draw out the backbone, entrails and costal bones through this cut (the sea bass is not particularly bony, and therefore it is very easy to do this).

Dry the fish with a paper towel. Put it on a foil rectangle, sprinkle it with fresh juice from half a lemon and vegetable oil. Salt and pepper the sea bass. Put in the belly thin slices lemon and rosemary greens. Roll up the foil and leave for 20 minutes. Bake the pickled fish in the oven for 20 minutes at temperature regime at 180-200 degrees. If you want your fish to be fried golden brown, then five minutes before the end of cooking, unfold the foil and increase the baking temperature by 40 degrees.

Sea bass in a cocoon of sea salt

Fish in salt - the most unusual way baking. How to cook sea ​​bass in this way, came up with eminent French chefs. For a long time this recipe remained the exclusive prerogative of restaurants. But, fortunately, now cocooned sea bass is available to every amateur cook.

List of ingredients

• fish - 0.5 kg;
• sea ​​salt - 1 kg;
• rosemary greens;
• lemon - 1 pc.

Clean the fish carcass and marinate. Put the sea bass on a baking sheet sprinkled with salt (about 5 mm thick). Form a salt cocoon on top by sprinkling it with a little water. Bake the fish for half an hour in the oven, heated to 200 degrees. When serving, the fish must be cleaned of excess salt.

Sea bass fillet with tomatoes

Soft, juicy meat in a thick tomato sauce with a divine spicy note - this dish is fraught with an extravaganza of taste that you will not be able to forget.

Required Ingredients

• fish fillet - 2 pieces;
• tarragon;
• tomatoes - 200g;
• tomato juice - 200 ml;
• salt pepper.

Cooking

Clean and fillet the fish. Blanch and chop the tomatoes, salt and pepper. Form a pillow of tomatoes on the foil, lay the fillet on top. Pour tomato juice. Cook at 180 degrees for about 20 minutes.

Of course, this recipe will seem too simple for you, but believe me, the taste of this dish is just great.

Delight your loved ones with delicious and healthy meals. Cooking at home is not a routine duty, but an exciting process of creating beauty.

A variety of fish species makes it possible to choose the product itself and the method of its preparation to your taste. Of course, the basic principles are the same everywhere, but the flavor of each "breed" will be its own, unique. And for those who are embarrassed by the abundance of bones in some representatives of reservoirs, sea bass is perfect - a fish that has very few of them. In addition, her meat is tender, juicy, without bright pronounced odor. An added bonus is wide range culinary techniques applicable to such fish, since sea bass can be cooked in almost any way.

How to fry sea bass deliciously

Frying is the fastest and most common way to cook fish. IN fried almost everyone likes her. But if you are not chasing speed, try following our recipe for how to cook sea bass, hold it first in spicy marinade from two tablespoons of lemon juice, half a teaspoon strong mustard and the same amount ground paprika. This amount of sauce is enough for four fish.

The preparation is as follows. The fish is gutted, cleaned and washed thoroughly, after which it is salted (inside too). All components of the marinade are mixed, and the sea bass is rubbed on all sides with the resulting sauce. It will marinate for two hours if you leave it indoors, or overnight if you plan to cook it tomorrow and put it in the refrigerator. Marinated fish fried big fire four minutes on each side, until crusty. To make the sea bass even more juicy, close the pan with a lid, put out the fire and leave it like that for ten minutes. Thanks to the marinade, the meat will not only be very tender, but will also acquire a noble and appetizing pink hue.

How to bake sea bass in the oven

No less successful can be considered baking. True, before placing the cleaned and gutted fish in the oven, it must be flavored with seasonings, and not only salt and pepper. Seabass in the oven is very successful with rosemary, lemon and garlic. Therefore, the fish should be sprinkled with chopped rosemary, sprinkled with lemon juice and soy sauce and rub with crushed garlic. It will work especially well if you put a couple of lemon slices in addition to the abdomen. The baking sheet is greased vegetable oil, sea bass is laid out on it, the oven heats up to 180 degrees, and the fish is placed in it for 25 minutes. For getting beautiful crust five minutes before the end of baking, you can turn on the grill (if, of course, it is provided for by the design of the stove).

Fish in coffee sauce

At the core this method how to cook sea bass, also roasting lies. The highlight lies in the sauce that is served with the fish. For him, half of the onion is cut (preferably smaller) and fried in olive oil along with peppercorns and two bay leaves. When the onion becomes almost transparent, a stack of white (the simplest) dry wine is poured into the pan. When the liquid is reduced by half in volume, the same procedure is carried out with half a glass of fish broth. Coffee is brewed in advance (small cup). When the broth has evaporated to half, pour in the drink, half a glass of cream and pour in a teaspoon of sugar. The sauce should thicken, after which it is salted, filtered and brought to a boil again. Two sea bass fillets are fried on both sides; in the same pan brown 4 small tomatoes and 100 g of spinach. The fish is covered with vegetables, poured with sauce, and you can start enjoying the dish.

Bake in foil

Most of the recipes that this fish is cooked in the oven involve the use of different sauces and marinades. If you want the sea bass in foil to turn out airy, but not boiled, mix olive oil with lemon juice in a ratio of 2:1. Grate the gutted and washed fish both inside and out with this sauce. A pair of dill sprigs is placed in the abdomen, and non-through cuts are made outside, into which lemon slices are inserted. Salt, seasonings and pepper are sprinkled on top of the fish, after which the carcass is tightly wrapped in foil. Seabass baked according to this recipe should be in the oven at 200 degrees for at least half an hour. About five minutes before the end of cooking, the foil can be unfolded (or completely removed) to get a beautiful crust.

Sea bass ear

As we have already demonstrated, sea bass is a fish from which almost everything can be cooked. This also applies to soup. True, the process of its preparation is very different from the usual. It starts with a glass of rice (preferably basmati) being washed and boiled at a strong boil in large saucepan 7 minutes and then small fire- 20 more. Ready rice is strained. Green pepper, celery (1 each) and onion are cut into cubes; green bean(400 g) is defrosted. Oil is poured into a deep frying pan, in which a spoonful of flour is lightly fried. Then they all rush fresh vegetables and simmer for five minutes. 400 g of tomatoes are mashed with a fork and put into the broth. When it boils again, add the frying. Cook everything together for 10 minutes and only then put 400 grams of sea bass fillet, cut into pieces. The ear will be cooked for five minutes. Greens (parsley, onion-feather, dill) are already placed in plates.

sea ​​bass on salt

Those who have tried different ways how to cook sea bass is highly recommended next recipe. Take a package of sea salt (packing of 600 g) and pour a little water into it so that it becomes sticky. Line a baking sheet with parchment or food foil and put two-thirds of the salt on top. Grate the prepared sea bass (two carcasses of 300 grams each) with pepper and your favorite spices, and cover with the remaining salt on top. At 220 degrees, it will bake for about half an hour. During this time, small tomatoes, 8 pieces, are cut into cubes, 5 olives are cut into slices, a clove of garlic is passed through a press, and the basil is finely chopped. All this mix and pepper (use white pepper). When the sea bass is ready, you need to remove the skin from it - it is removed very easily. Some enthusiasts also extract the bones, but this is not necessary - the fish have few of them, and all are large. You can try for salt: it should be salted during baking, but you may need to add a little seasoning to the sauce. Pieces of sea bass are poured over them and served at the table.

Steam cooking

fans healthy eating they can also cook this fish for a couple, if they take care to purchase a double boiler. For 2 kilograms of sea bass, a quarter of a medium ginger root, which must be cleaned and cut into thin strips. Two garlic cloves are cut into slices. Oblique cuts are made on the cleaned and washed carcasses, into which pieces of ginger and garlic are inserted each. The steamer pan is thickly greased with black bean sauce (for lack of it, you can do sunflower oil). The fish laid out on it is poured with rice wine and soy sauce. The steamer turns on for a quarter of an hour - and here you have an exceptionally tasty and, moreover, extremely healthy sea bass. When serving, such fish is sprinkled with cilantro, and as a side dish, lentils and vegetable salads are most suitable for it.

Grilled sea bass

For those who have such a useful device (or function in the stove), it will not be difficult to cook this dish. You just need to stock up seasonings: dried garlic, paprika and onion seasoning (1/4 teaspoon each), plus lemon pepper and sea salt. All components are mixed; they are sprinkled with fish (there are enough seasonings for a kilogram of sea bass). 3 tablespoons of butter melted, rubbed with one spoon of finely chopped parsley and two cloves crushed garlic. Before you start frying the sea bass on the grill, spread the grate with this mixture. First, one side of the fish is fried for seven minutes, then the carcass is turned over, the raw side is smeared with vegetable oil and the same time is cooked. When serving, season the sea bass with olive oil. Bon appetit everyone!

20.03.2015

Seabass or seabass fish belongs to the category of premium fish, as it has very few bones, and the meat is extremely tender and fine taste. In addition, the excellent gastronomic qualities, along with the low calorie content of sea bass, have long made this fish one of the favorite varieties of seafood on the table of adherents of proper nutrition.

According to latest research The benefits of sea bass for human health lies in the huge content of omega-3 fatty acids which have antioxidant and anti-inflammatory effects. Accordingly, experts recommend eating this fish as often as possible for people with heart disease, age-related pathologies, arthritis and Alzheimer's disease.

In addition, the benefits of sea bass are justified for those who are trying to monitor their weight. So, due to the low calorie content of sea bass and the presence of a large amount of easily digestible protein, the meat of this fish is perfectly digested and does not provoke the appearance of extra pounds.

1. Sea bass fillet baked in Catalan style with escalivada sauce

Ingredients:

• sea ​​bass fillet on the skin - 2-3 pcs.
• butter - 4 tbsp. l.
• salt - 0.5 tsp
• black pepper - 0.25 tsp
• red pepper - 0.25 tsp
• juice of half a lemon - to taste.

Escalivada Vegetable Sauce:

• onion - 1 pc.
• eggplant - 1 pc.
• sweet pepper - 2-3 pcs.
• olive oil - 0.5 cup
• wine vinegar - 2-3 tsp
• salt - to taste

Prepare the escalivada sauce. Preheat the oven to 180 ° C. Line a baking sheet with foil, put the whole vegetables in it, lightly oil, salt, wrap the foil and put the baking sheet in the oven for 1.5-2 hours.

Let the vegetables cool slightly and remove the skins from the eggplant and peppers. Cut all the vegetables into cubes, put in a plate, pour over with oil and vinegar, mix well. While the fish is cooking, arrange the escalivada on serving plates.

cooking fish. Melt the butter in a frying pan, dry the fillet, salt, pepper, put in the frying pan with the skin down.

Fry the fish over medium heat for about 5 minutes until crispy, then flip over, drizzle with lemon juice and fry for about 5 minutes more until the color has completely changed.

Arrange the finished sea bass on plates with escalivada, garnish with fresh herbs and serve hot.

2. Sea bass fillet recipe

Ingredients:

• sea ​​bass fillet - 160 g
• wheat flour - 5 g
• salt - 2 g
• pepper, peas - to taste
• fennel - 20 g
• zucchini - 30 g
• eggplant - 30 g
• Bulgarian pepper - 30 g
• cherry tomato - 35 g
• vegetable oil - 45 ml
• red wine sauce - 45 ml
• lemon - 25 g
• Frize salad - 5 g

Cooking: sea ​​bass fillet - salt and pepper, breaded in flour, fried on both sides on the grill. Then bake in the oven at 180C for 10 minutes. While the sea bass is cooking, prepare the side dish - vegetable ratatouille.

Vegetable ratatouille. Fennel, zucchini, eggplant, bell pepper, cut into large strips, fry in olive oil in a hot frying pan. Salt and pepper and remove from the stove. Add a side dish in the form of arugula salad and cherry tomatoes. Put the vegetables in the center, put the finished sea bass on top, pour over the Red Wine sauce.

Red wine sauce. Pour red wine into a saucepan, add razmarin leaves, sugar and a couple of cloves of garlic, previously crushed, and evaporate by 50%.

3. Sea bass with basil oil and garlic

Ingredients:

• basil - 1 bunch
• sea ​​bass - 2 pcs.
• garlic - 5 cloves
• lemon - 1 pc.
• olive oil - 80 ml
• pepper (black, peas) - to taste
• pasta (small) - 200 g
• Parmesan cheese - 50 g

Cooking: Preheat the oven to 200ᵒC. Remove the zest from the lemon, squeeze out the juice, and coarsely chop the pulp. Chop the zest. Clean the fish, rinse and dry. Make deep slanting cuts along the width of the fish, rub with salt and pepper. Drizzle with lemon juice inside and out.

Wash the basil, dry it and place it in a blender with garlic and olive oil (leave 3 basil leaves). Add a generous pinch of salt and beat until smooth.

Place the fish on a baking sheet or in a heat-resistant dish, brush with basil oil inside and out (reserve 2 tbsp. basil oil for pasta). Place slices of squeezed lemon in the belly. Bake in preheated oven for 20 minutes.

Meanwhile in in large numbers boil pasta in salted boiling water. Drain, add lemon zest, cheese and 2 tbsp. basil oil. Finely chop 3 basil leaves and add to pasta. Stir.

Remove fish from oven and transfer to plates. Serve with pasta. Drizzle with remaining basil oil.

4. Sea bass fillet with salad

Ingredients:

• sea ​​bass - 190 g
• tomatoes - 186 g
  salt - 2 g
• black pepper (ground) - 1 g
• vegetable oil - 30 g
• thyme - 2 sprigs
• shallots - 20 g
• basil - 5 g
• olive oil - 30 g
• lime - 40 g
• tortilla - 280 g

Cooking: cut the sea bass fillet into large bars, about 11 by 6 cm, salt and pepper. Fry in a frying pan in vegetable oil from 2 sides.

Line a baking sheet with parchment, put thyme branches on top and bottom of the fish, bring to readiness in the oven at a temperature of 180 ° C for 10-12 minutes.

Prepare a salad. Cut the tomatoes into triangular slices and in half, the shallots into thin rings. Season with olive oil, salt and pepper. At the very end, add basil to the vegetables.

Cut the cake into slices, fry on the stove from 2 sides so that it remains soft inside.

Put the salad in the center of the plate, hot sea bass on top. Next to the fish, put half a lime and a toast, garnish with a sprig of basil and ground pepper.

5. Steamed sea bass with vegetables

Ingredients:

• fish (sea bass) - 1 pc.
• zucchini - 40 g
• asparagus - 40 g
• lemon - 1 pc.
• honey - 1 tbsp. l.
• soy sauce - 30 g
• black pepper, salt to taste
• leek - for garnish

Cooking: Cut zucchini into even strips. Place the asparagus and zucchini in a steamer. Cut sea bass into fillets. Remove with tweezers small bones. Put the fillet in a double boiler. Add salt and pepper to taste. Steam for 7 minutes.

Prepare the ingredients for the sauce. Mix all the ingredients for the sauce well, adding salt and black pepper.

Put zucchini in the middle of the plate, across - asparagus, on top - sea bass fillet. Pour the sauce around. Garnish with thinly sliced ​​leeks and herbs.

Bon appetit!

Traditionally, sea bass is grown in Greece, but the fish has gained wide popularity throughout the world. Delicate taste, few bones and nice smell encourage housewives to learn the basics of cooking in their kitchen. As practice shows, it is easiest to bake sea bass in the oven. The dish turns out fragrant and juicy, for which connoisseurs love it. Many girls who are on a diet eat fish as their main meal. This is not surprising, sea bass contains enough beneficial enzymes and is carbohydrate free.

Features of cooking sea bass

1. The modern rhythm of life leaves almost no time and energy for long-term cooking. Not all housewives can afford to stand at the stove all day. Cooking sea bass has an undeniable plus, since the fish is baked in the oven for short term. 30 minutes of languor at 180-200 degrees is enough. In cases with more big fish(from 1 kg.), the baking time should be increased to 40 minutes.
2. As mentioned earlier, sea bass refers to diet meals, therefore, has a low energy value. calories ready meal does not cross the mark of 98 kcal. per 100 gr. fish. Of these, 26 kcal. refers to fats and 71 kcal. - proteins. The composition does not contain carbohydrates, so the fish can be consumed in large quantities. Energy value finished product varies depending on the cooking technology (frying, stewing, boiling, baking, etc.).
3. If you purchased frozen fish, it must first be defrosted. To do this, leave the product on fresh air(4 hours), on the bottom shelf of the refrigerator (10 hours) or in the sink under cold water. You can also send a fan to the sea bass, but in this way there is a risk of weathering. After defrosting, cleaning, washing and drying the fish follows.
4. Due attention is paid to the fins. Be careful when cutting them, the thorns leave wounds. If possible, do not touch this area with your fingers, grab the fins with tongs, then cut off. If injury cannot be avoided, rinse skin with cold water and treat with hydrogen peroxide solution.
5. Experienced housewives came to the conclusion that sea bass meat goes well with provencal herbs. When choosing spices, give preference to overseas dry mixes. Before serving, sea bass is traditionally sprinkled with lemon juice and olive oil to bring out the richness of the taste.

The right choice of fish

1. Artificially grown sea bass is supplied to store shelves. Often it is supplied from Italy and Spain, it is difficult to encounter Greek copies in Russia.
2. Before paying for the goods, ask the seller to show you the carcass. In fresh fish, the eyes are transparent, do not have turbidity, while the fins have a slight pinkish tint.
3. When you are convinced of the freshness, use another trick. Press on the body of the fish with your finger: if the hole quickly disappeared and the surface leveled off, you have a good copy in front of you.
4. Naturally, it is important to appreciate the smell of fish, it should not be repulsive. Fresh sea bass is stored in a container with ice on the middle shelf of the refrigerator for about 2 days. Moreover, if you freeze the product, the period increases to 4 months.

1. Defrost fish or use fresh product start cleaning. Preparing a sea bass for baking is easy enough, so you should not ask to be cleaned at the point of sale (unsanitary conditions).
2. Due attention is paid to the removal of entrails and gills. When removing the intestines, make sure that the gallbladder does not burst.
3. To properly pull out the insides, cut the carcass from the middle to the beginning of the lips. Take it by the gills, start pulling it down. The intestines are removed along with the gills and gallbladder.
4. If by inexperience you have crushed the bubble, do not despair. Rinse the belly of the sea bass with water several times, dry with paper towels.
5. If you have enough time, marinate the fish in vinegar, mayonnaise or sour cream. Add spices and citrus juice(at the discretion of). In cases where there is no time, grease the carcass with seasonings and sprinkle with lemon, then proceed to baking.

Sea bass in the oven: a traditional recipe

• fish - 1 carcass
• lemon - 1 pc.
• onion - 1 pc.
• olive oil - 30 ml.
• salt - to taste
• spices for fish - at the discretion (optional)

1. Prepare fish for baking. Clean, wash, dry, start rubbing with seasonings. Combine salt and spices in a deep bowl.
2. Rub the cut fish with the resulting composition on all sides (including the inside). It is important not to overdo it, because the sea bass quickly absorbs spices, as a result of which it is easy to oversalt it.
3. If you did not remove the fins, be careful not to cut the skin. Chop the lemon into rings or half rings, cut the onion in the same way. If possible, choose purple onions over yellow ones.
4. It remains to wrap the fish in foil or place in the cavity of the baking bag. In the first case, it is important to tightly wrap the edges so that air does not show through. In the second - make 5 holes with a sewing needle at the top of the bag.
5. Place the fish in the center, put thin lemon rings on top, and onion on the sides. To enhance the taste, sprinkle the carcass with olive or vegetable oil. Preheat the oven to 190 degrees, wait a quarter of an hour.
6. Put the fish on a baking sheet and send to bake. Some housewives put chopped dill and parsley mixed with lemon slices into the cavity of the sea bass. It all depends on personal preference, experiment.
7. If the oven is relatively new, the sea bass will bake no longer than half an hour. Otherwise, 40 minutes is enough. The main thing to know is that you cannot overexpose the product in the oven.
8. After cooking, unfold the foil envelope, taste the product. Serve with fresh vegetable salad, baked potatoes and shrimp sauce.

• zucchini - 0.5 pcs.
• olive oil - 65 ml.
• sea ​​bass - 1 pc. (large carcass)
• Bulgarian pepper - 2 pcs.
• tomatoes - 4 pcs.
• lime - 1 pc.
• red onion - 1 pc.
• spices - optional
• salt - to taste

1. To prepare baked fish, you will need one large carcass (fresh) or 2 small fish. Of the spices, curry, black is most suitable. ground pepper, cardamom (all other seasonings optional).
2. Clean the carcass, gut it, remove the gills, fins. Rinse under tap, pat dry with paper towels. With help sharp knife make not very deep cuts along the entire back of the fish.
3. Remove seeds from bell pepper, chop it into slices. Cut the tomatoes into cubes, removing the stalks. Chop the purple (red) onion into half rings, peel and chop the young zucchini.
4. Combine seasonings and salt in a separate bowl. Line a baking sheet with 2 layers of foil. Turn on the oven to preheat to 185-200 degrees. At this time, start rubbing the sea bass with spices.
5. Put the carcass on a prepared baking sheet, place onion half rings around the fish, send a small part into the cavity. Peppers, tomatoes, zucchini put on a baking sheet.
6. Sprinkle the whole dish and the carcass in particular with lime juice, pour the fish with olive oil. Cover the prepared composition with a second sheet of foil, tightly pinch the edges so that the mixture does not leak out.
7. Send the baking sheet to the oven, bake for a quarter of an hour. After that, remove the top sheet of foil, simmer for another 10-15 minutes. When a golden crust appears on the surface, turn off the appliance.
8. Spread the fish on a flat round or square plate, place on the side prepared vegetables. Serve with tartar or shrimp sauce. The dish is perfect for dinner.

• lemon - 1 pc.
• potatoes - 5 tubers
• fish - 1 large carcass
• butter - in fact
• salt - to taste
• garlic - 4 cloves

1. Gut the sea bass, rinse under the tap, dry. Mix ground black pepper and ground salt in your favorite proportions. Rub the carcass with the prepared composition.
2. Wash the lemon, cut it into thin half rings. Place the part inside the carcass. Make cuts on the sides of the fish, pour lemon juice into the resulting cavities.
3. Spread foil on a baking sheet. If it is thin, fold the product in 2 layers. Wash and peel the potato tubers, cut them into cubes. Lay the chopped vegetable around the fish carcass.
4. Melt the butter in a convenient way, vary the amount according to personal judgment. Add crushed garlic to it, stir. Salt, distribute the sauce over potato cubes (slices).
5. Take another sheet of foil, cover the dish, wrap the edges. Send the mixture to the oven, bake for half an hour at 210 degrees. A quarter of an hour after the start of cooking, remove the top sheet of foil.
6. When a crust forms on the surface of the fish, taste one slice of potato. If it is baked, the dish is considered ready. Put the fish with vegetables on a plate, start tasting.

It is easy to bake sea bass in the oven if you have sufficient knowledge. It is important to choose the right fish, and then prepare it for further manipulations. Consider baking sea bass with vegetables or potatoes separately, use traditional recipe. Experiment, add your favorite spices.

Video: sea bass baked in foil with lemons in the oven