How long does perch cook in the oven. River perch baked in batter

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 to 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 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".

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.

Recently, I told you how I cooked perch caviar cutlets, it was the turn to cook the perch themselves and I will share with you a recipe for how to cook perch in the oven, and there will be two of them and both deserve attention.

Due to its low fat content, river perch is considered a dietary fish, and someone might think that its meat will be dryish. In my opinion, perch meat is tender, tasty and can be cooked in many ways - boil, salt, smoke, fry, bake in the oven.

Before we start cooking river perch deliciously, let's talk about the features of this fish. The first two tips apply not only to perches, but to any other fish too.

We rarely buy river fish, as we have our own fisher in the family and, accordingly, the amount of fish is different. Of course, freshly cooked fish is the most delicious, but if there is more than you need for one-time cooking, then you can freeze it.

• Peeled perch should be gutted, if there is caviar - set aside and then you can cook cutlets from it, just fry it or add it to your ear. If instead of caviar you find milk inside the perch, do not throw it away, this is also a delicious product - they can also be fried or added to the ear.
• River perch is not only a tasty fish, but also healthy. Low calorie content - 82 kcal, low fat content - 0.9 g, no carbohydrates and proteins - 18.5 g. per 100 gr. products make this fish attractive for dietary nutrition. But it is important to understand that if you fry it, the amount of fat will increase, carbohydrates will appear, which means that the calorie content will increase.
• The river perch also contains a variety of useful minerals, such as iron, potassium, magnesium, copper, sodium, phosphorus, zinc, iodine and others. Therefore, river perch, when used, for example, in a diet, will not only contribute to weight loss, but also provide our body with useful substances that have a good effect on the skin, bone tissue, and normalize blood sugar.

How to cook perch in the oven

I think there were enough tips and I hope they come in handy, now let's move on to how deliciously cook river perch in the oven and I want to offer you two recipes. In addition to fish, we need sour cream - this is for one recipe, we will make sauce from it, and we will also need foil, since we will bake river perch on foil and in foil.

Perch recipe in the oven with sour cream

I talked about how I cook, you can apply that recipe, but I want to offer you another one and you will have a choice.

Ingredients:

• river perch - 3 pcs.
• sour cream - 150 gr.
• mustard - 1 tsp
• lemon - ¼ part
• sugar - 1 tsp
• seasoning for fish

How to cook:

How to cook perch in foil in the oven

If you want to make a more dietary option, then you can cook perch in the oven in foil without sour cream sauce, and during Lent such a dish will be relevant. In this case, we do not need sour cream, but lemon will come in handy and foil too.

1. We will cook the whole river perch. Grate the fish with salt and spices, let it lie down for a while, 5-10 minutes.
2. Cut off enough foil so that the perch can be completely wrapped, and make as many pieces of foil as we will cook the fish, that is, we will wrap each fish separately.
3. Lemon cut into thin slices. Put a few slices of lemon on the foil, put a river perch on them, put lemon slices on top of the fish.
4. Since we will cook without sauce, so that the perch does not turn out to be dry, the edges of the foil must be connected and pinched. Then the perch will be cooked in its own juice and it will also turn out delicious.

I told you how to cook perch in the oven, if in the first version it is fried a little, then in the dietary version it is more like a steamed fish. So choose the recipe for cooking river perch that suits you best.

Bon appetit!

Elena Kasatova. See you by the fireplace.

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

Whole oven

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

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

Cooking perch in the oven is easy.

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

Breaded

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

700-900 grams of river perch fillet;

6-7 small eggs;

a couple of bunches of fresh dill and parsley;

100-150 grams of flour for batter;

5-6 art. l. olive oil;

salt, pepper, spices.

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

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

caviar

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

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

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

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

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

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

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

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

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

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

in a frying pan

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

Perch (about 800-900g);

Juice of 1 lemon;

1 head of onion;

Long grain rice (about 300-350g);

Butter 80gr;

A decoction of vegetables (about 750 ml);

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

Marinating perch

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

cooking rice

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

How delicious to fry perch?

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

cooking sauce

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

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

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

Wuhu

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

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

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

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

Fillet

Ingredients:

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

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

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

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

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

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

Very tasty - sea bass baked in the oven. Try with vegetables, potatoes, lemon, herbs.

In cooking, the brightly colored perch fish is highly valued. Perch is baked in foil, boiled, fried, salted, marinated and even dried. But, nevertheless, hot-smoked berix is ​​especially popular. And we suggest you try to cook a festive dish according to this photo recipe - sea bass baked in foil in the oven, with lemon and parsley.

• Berix sea bass - 2 fish with a total weight of 700 g;
• lemon - 1 pc.;
• fresh parsley - a few branches;
• vegetable oil - 2 tbsp. l.;
• butter - 50 g;
• ground black pepper;
• salt.

As a rule, perch goes on sale without a head. Therefore, it remains only to gut the fish and clean it from scales. Then wash and cut off the dorsal fins of each fish.

With a thin sharp knife, make shallow cuts at a distance of 2.5-3 centimeters from each other.

Pepper and salt the fish inside and out.

Wash the lemon thoroughly and cut into very thin circles (1.5-2 millimeters). Then cut each circle in half.

Wash parsley, dry. Put a sprig of parsley, a slice of lemon and a piece of butter in the belly of each perch.

Put the fish on food foil. And put each perch on its side, on a separate sheet of foil. Top the fish with vegetable oil.

Wrap the foil tightly in the form of envelopes. Preheat oven to 200°C. Sea bass is baked in the oven for approximately 25-30 minutes.

5-7 minutes before the end of the cooking process, carefully open the foil, trying not to burn yourself with steam. This must be done in order for the perch to acquire a pleasant golden color.

Then free the fish completely from the foil and transfer to a large dish.

Insert half rings of lemon into the cuts on the fish. And the rest of the dish can be decorated by showing imagination, for example, slices of tomatoes, herbs.

As a side dish, you can serve fried, boiled or baked potatoes.

Recipe 2: Sea Bass in the Oven (Step by Step Photos)

Delicious, fresh, fragrant, unusual sea bass baked in foil will take first place in your cookbook and you will delight your household with a delicious fish dinner every week!

• Sea bass 400 g
• Lemon ½ part
• Carrot 1 pc.
• Tomato 1 pc.
• Onion 1 pc.
• Garlic 1 head
• Dill, parsley, rosemary to taste
• Mixture of dried herbs to taste
• Salt to taste
• Olive oil to taste

Clean the fish carcasses, remove the fins, entrails, wash and dry the fish meat with a paper towel.

Put grated garlic in a plate, mix it with dried herbs, pour in olive oil, lemon juice, salt, mix everything again.

Transfer the prepared carcasses to a container, rub with the resulting mixture, let the fish marinate for half an hour.

Peel the onion peel, cut the onion into rings.

Cut the carrot into circles, and then cut each circle in half.

Heat a frying pan with olive oil, send the onion rings to fry, then transfer them to a plate.

Pour more olive oil into the same pan, send the carrot slices to fry.

Now brown the fish product a little.

Take the foil, put dill stems, rosemary, parsley on it, put the perch on top, then lay the onion rings and carrot slices.

Decorate the dish with tomato rings, connect the edges of the foil, send the dish to bake in the oven for half an hour. That's all, soon the sea bass baked in foil is ready!

Recipe 3: red sea bass in the oven with lemon

Red sea bass is a tasty and healthy fish. It, like mackerel, has few seeds, it is moderately fatty and well suited for baking.

There are many recipes for sea bass in the oven, the simplest is baked bass in foil with lemon.

• 1 red sea bass;
• 1/3 teaspoon salt;
• A pinch of black pepper;
• 2 lemon circles.

Defrost the fish at room temperature. Sea bass have very sharp fins, so cut them off before you clean them so you don't injure your hands. Then peel off the scales and rinse.

Rub with a mixture of salt and pepper. Insert the lemon halves into the slits and wrap the fish in foil.

Bake the sea bass in the oven at 200C for 30 minutes, then carefully unfold the foil and cook for another 5-7 minutes to brown the fish.

Baked sea bass goes well with a side dish of potatoes or vegetable salad.

Recipe 4: how to cook sea bass in the oven

Sea bass is a very tasty fish in all manifestations. Well, my simple recipe for baked perch in foil.

• sea ​​bass - 2 pcs;
• salt - to taste;
• ground black pepper - to taste;
• lemon juice - to taste

The perch is usually sold without the head. Rinse and clean two sea bass carcasses from scales and inner black film, cut fins and tail with scissors.

On the carcasses on both sides with a sharp knife, make several transverse cuts (to the bone)

Grate the perch with salt and pepper and pour over the lemon juice (you can just squeeze it out of the lemon), trying to get into the cuts too. Lay carcasses on foil.

Seal the carcasses tightly with foil. You can leave the fish like that for a while to marinate, or you can not wait.

Put the "bag" of foil on a baking sheet and send it to the oven preheated to 180 degrees for 25-30 minutes. Here the sea bass is ready. Delicious, tender and healthy.

Recipe 5: potatoes in the oven with sea bass and mushrooms

Fish baked in the oven with potatoes, onions and mushrooms, with sour cream and spices.

• sea ​​bass
• Potatoes - 7 pcs.
• Onion - 1 pc.
• Champignons - 8 pcs.
• Sour cream - 3 tbsp. spoons
• Salt - 1 teaspoon
• Soy sauce - 1 tbsp. spoon
• Seasonings - 1.5 teaspoons (to taste)
• Sunflower oil - 1-1.5 tbsp. spoons

Peel potatoes, wash and cut into slices.

Peel the onion and cut into half rings. Combine onions with potatoes.

Add sour cream (2 tablespoons). Mix.

Salt and add soy sauce.

Add seasonings (1 teaspoon).

Cover the form with foil. Arrange potatoes with onions. Smooth out.

Cut mushrooms into slices.

Lay the mushrooms on top of the potatoes.

Clean the perch, remove the skin. Cut into serving pieces.

Arrange the fish pieces on top of the potatoes. Salt.

Sprinkle with seasoning and brush with the remaining sour cream.

Drizzle sunflower oil on top.

Cover with foil. Bake in the oven for 40 minutes at 180 degrees.

Bon appetit!

Recipe 6: sea bass in sour cream in the oven (step by step)

Sea bass baked in sour cream can be prepared both for the festive table and for a family dinner. The difficulties of cooking fish in the oven are only that you will have to choose the right time so that the fish is ready, not overcooked. Thanks to sour cream sauce, sea bass is even more juicy and soft, so this dish can even be given to children.

If you have never cooked this wonderful fish, then a photo of cooking a perch baked in the oven will help you do this without much effort. The only thing you will have to take care of is to clean the fish well so that there are no small bones in the finished dish that can spoil the impression of the treat you have prepared.

• Sea bass - 4-5 pieces
• Carrots - 1 pc.
• Sour cream - 200 gr
• Water - 2 glasses
• Green onion or onion - 1 pc.
• Lemon - optional
• Vegetable oil - 50 gr
• Salt and pepper - to taste
• Dill and parsley - 1 bunch

You can cook a delicious, hearty and healthy fish dinner within one hour. To make the sea bass in sour cream cook faster, remove the frozen fish from the freezer in advance - about two to three hours. Fresh fish can be cooked immediately.

Sea bass is a very delicate fish, which does not have a lot of bones, but very prickly fins. Therefore, in order for the perch cooked in the oven in sour cream to be also safe, cut off the fins with a sharp knife or special scissors. You should also very carefully remove all small bones.

We cut the washed and prepared fish into portioned pieces - 3-4 centimeters, if the fish is not large, it will be possible to cook it whole. To do this, carefully separate the fillet and transfer to a deep bowl.

It is best to mix salt and pepper and salt the fillet pieces with the resulting mixture.

Mix the fish well and, if desired, sprinkle with juice from half a lemon.

We cut the carrots into thin rings or straws, but you can also use the usual coarse grater.

Cut the onion into thin rings, cut the green onion into small pieces.

Lightly fry the onion and seaweed in a small amount of vegetable oil, this will give the perch baked in sour cream a delicate fried flavor.

Transfer the fried vegetables to a baking sheet in which the fish will be baked.

Slices of sea bass fillet are also lightly fried until a tender golden brown is formed. If you want the sauce to be thicker, roll the fish in flour before frying.

Dilute a few tablespoons of sour cream with water to make a mixture similar to jelly. Don't forget to add salt and pepper.

Put the fried fish on top of the vegetables on a baking sheet and pour sour cream water.

Place the tray in the preheated oven and bake for about 30 minutes. Checking the readiness of the perch is very simple - the fish should become soft. We shift the fillet pieces in sour cream to a convenient plate.

Finely chop the dill and parsley and sprinkle on top. Sea bass braised in sour cream can be served on its own or as a great appetizer, so don't be discouraged if a few pieces of fish remain.

Recipe 7: Oven Sea Bass with Vegetables (with photo)

• Sea bass (medium, total weight 850 gr) - 2 pcs
• Onion (medium, about 600 gr) - 6 pcs
• Tomato (medium, about 800 gr) - 6 pcs
• Lemon - ½ piece
• Garlic - 3 tooth.
• Black pepper - ½ tsp
• Salt - 1 tsp
• Olive oil - 50 ml
• Saffron

I took two perches with a total weight of about 850 gr. Washed, cleaned from internal films. There is no point in cleaning the scales, they will dissolve during cooking. Part of the onion was cut into rings and laid on the bottom of the dishes (I have a glass, oblong shape, which I keep especially for baking fish). Put the fish on the bow.

Slicing the tomatoes...

And the second part of the onion into quarters.

Finely chopped garlic, put it in a cup along with salt and pepper, squeezed the juice from half a lemon and poured 50 ml of olive oil.

All this was thoroughly mixed.

Pour boiling water over the saffron and let it brew for 10 minutes.

He tightly overlaid the fish with quarters of onion and tomato slices up.

Drizzled with saffron infusion, and then with a mixture of garlic with lemon juice and oil.

I put the form in the oven preheated to 140-150 degrees for 1 hour and 20 minutes. Such a long time is needed for new flavors to open up and for all our ingredients to be enriched with the tastes of their neighbors. To do this, it is better not to open the oven during cooking. You can not worry, the fish will not dry out, and this is only good for onions and tomatoes.

This is how beauty turned out. Bon appetit!

Recipe 8, step by step: whole sea bass in the oven

• Sea bass 3 pcs
• Lemon 1.5 pcs
• Olive oil 3 tbsp. l
• Salt to taste
• Ground black pepper to taste

Preheat oven to 180 gr. Wash and dry the fish, cleaned and without the head. Rub with salt and pepper inside and out. Place the fish in an ovenproof dish.

Cut the lemon into thin circles. Put some of the slices inside the fish, put some on top. Drizzle with olive oil.

Bake for 30 minutes. Bon appetit!

Recipe 9: Sea Bass Baked in the Oven

Sea bass is a very popular fish in cooking in almost all countries of the world. This is not only tasty, but also a very healthy fish containing a lot of vitamins. Today is my birthday, my husband's birthday. We will celebrate in a narrow family circle, so I decided to cook something unusual. I will share with you cooking sea bass in the oven. Run for the fish, we're starting!

• 2 pcs.Sea bass
• 3 pcs.Tomato
• 2 pcs garlic cloves
• 2 pcs Bow
• 2 pinch spices: salt, allspice, ginger, nutmeg, coriander seeds.
• 1 st. false flour
• 1 piece Lemon
• 1 100 gr. st. white wine

I had sea bass, so in the evening I took it out of the freezer to defrost. Do not defrost fish outdoors. Put it on the top shelf of the refrigerator, the fish will defrost overnight ...

In the morning, the perches need to be cleaned and the fins trimmed, I warn you right away that this will not be easy, but you really try. Cut off the head of the fish and wash the carcass thoroughly.

Now we need to crush sea salt (or any), a few black peppercorns, allspice, coriander hay, nutmeg and ginger. You can do this in mortars. We will need about a teaspoon of spice mixture.

Gently rub the carcasses with spices, put them in a deep container, add a couple of leaves of parsley, sprinkle everything with lemon juice and pour wine. Leave to marinate for 1 hour, then turn the fish over and leave for another 1 hour.

Let's get to the vegetables. cut the onion into rings and fry in olive oil until golden brown. Transfer to a separate bowl.

We will scald the tomatoes with boiling water, remove the skin from them, and cut them into very thin slices. Finely chop the dill and parsley.

Now we take the fish out of the marinade (do not pour out the marinade), dry it with a paper towel, bread in flour and fry on both sides in olive oil until golden brown. on a very strong fire. After that, we reduce the fire and fry the fish on both sides for about 5 minutes.

Divide the vegetables in half, grease the baking dish with olive oil, put half of the cooked tomatoes and sprinkle with herbs and grated garlic, then put half the fried onions and bay leaf from the marinade, put the carcasses on top.

Put the remaining onions, greens, tomatoes on the fish. Pour half a glass of marinade over the fish.

We bake the fish in a preheated oven at 240 degrees. Definitely every 5 - 7 minutes. water it with juice so that the top tomatoes and the fish itself do not dry out.

Sea bass is served in a hotel plate, put the vegetables on top and pour over the marinade that remains after baking.

Recipe 10: sea bass with vegetables and herbs

This fish is very tasty, you can cook it according to universal recipes that are suitable for river perch, bream or crucian carp. A distinctive feature of the sea bass is its color - fresh fish has a reddish tint. The baked cooking option will undoubtedly be appreciated by you. Read the details below.

• Sea bass 1 pc (500 gr)
• Bulgarian pepper 1 pc
• Potato 2–3 pcs
• Onion 1 pc
• Carrot 1 pc
• Tomato 2 pcs
• Vinegar (grape) 2 tbsp. spoons
• Olives 10 pcs (for decoration)
• Vegetable oil 3 tbsp. spoons
• Greens 2 tbsp. spoons (parsley and basil)
• Salt to taste
• Pepper to taste
• dry ginger to taste

The perch should be chilled at the time of cooking. It is best to defrost at room temperature. Clean the fish from scales: to do this, take the tail with one hand and scrape it with a knife towards the head with the other. If you do this infrequently and the scales scatter, try doing the same in a plastic bag. Cut off the head and gut the insides. Rinse the cut fish in water, be sure to remove the black film inside so that there is no bitterness. Rub clean sea bass with salt, ground black pepper and herbs inside and out. Leave in this state for 30 minutes.

Wash and clean vegetables. Cut potatoes, carrots and sweet pepper into small cubes. Tomato - not too thin half rings or slices. Cut the onion into thinner rings. It needs to be marinated, for this put it in a bowl, pour vinegar and salt. In this state, set aside until the fish is salted. The fish is baked very quickly, while the vegetables can remain raw, so that this does not happen, they must first be baked. The easiest way to do this is in the microwave. To do this, turn it on at a power of 750-800 W and send potatoes, carrots and peppers to bake until fully cooked for 10-15 minutes.

Take a baking sheet or heat-resistant baking dish. Be sure to oil. First we spread the fish, then around the potatoes, carrots, onions (without excess liquid) and pepper. We sprinkle everything with herbs.

We spread the tomato on top of the dish so that it covers the entire space around the perch. Important: as a final touch, you need to pour a small amount of olive oil on top of everything, so that the dish does not burn later. Pour 100 ml of hot water into the dish and send it to the oven preheated to 220 degrees. Baking time varies from 45 minutes to 1 hour.

We decorate the finished dish with olives and sprigs of fresh herbs. You can serve in the same dish where the crucian was baked. Bon appetit!