Baked perch in foil recipe. Perch in the oven in foil - the result will pleasantly surprise you! The best recipes for cooking river and sea bass in the oven in foil

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

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

Perch is sea and river.

Sea bass less bony and larger than the river.

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

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

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

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

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

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

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

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

If you bake vegetables or mushrooms with fish, you get full meal which is suitable even for holiday table.

Recipe 1. River perch in the oven in foil

Ingredients

two kg perch;

sunflower oil;

carrot;

salt, ground ginger, pepper, oregano;

bulb;

butter - 100 g;

a large bunch of dill.

Cooking method

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

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

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

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

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

Ingredients

700 g perch;

green onion;

two bulbs;

50 ml sunflower oil;

a small young zucchini;

sea ​​salt.

Cooking method

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

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

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

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

Recipe 3. Sea bass in the oven in foil

Ingredients

400 gram sea bass carcass;

olive oil;

lemon - half;

kitchen salt;

carrot - 1 pc.;

dried herbs - a pinch;

rosemary, parsley and dill greens;

onion - head;

garlic - head.

Cooking method

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

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

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

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

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

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

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

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

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

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

Ingredients

fresh perch - 900 g;

salt, spices and pepper;

fat sour cream- cup;

fresh herbs;

garlic - five cloves;

lemon zest - two tsp;

french mustard- 10 g.

Cooking method

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

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

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

Recipe 5. Perch in the oven in foil with walnuts

Ingredients

700 g sea bass;

table salt;

250 g walnuts;

a bunch of green onions.

Cooking method

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

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

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

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

Recipe 6. Perch in the oven in foil with potatoes

Ingredients

large perch carcass;

spices for fish - 10 g;

potatoes - 300 g;

salt - 5 g;

balsamic vinegar - 25 ml;

two bulbs;

olive oil - 80 ml;

carrot.

Cooking method

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

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

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

4. Cut boiled vegetables and onions into rings.

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

Recipe 7. Perch in the oven in foil with vegetables

Ingredients

one and a half kg of perch;

pepper and salt;

ten cherry tomatoes;

fresh greens;

half a glass of dry white wine;

butter - 70 g;

carrot;

dried basil - 15 g;

carrot;

olive oil;

bulb;

Bulgarian pepper;

five potatoes.

Cooking method

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

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

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

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

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

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

To cover the fish appetizing crust, open the foil and put the perches in the oven for another five minutes.

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

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

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, however, often the housewives avoid cooking this fish due to the fact that the perch is difficult to clean. We'll tell you all the secrets easy cooking 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 to cook delicious 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 in small pieces. To make a batter, you need to separate 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, 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 perch to caviar chicken eggs, salt and pepper 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 golden brown;

- 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

Wash the rice under normal running water and let it flow. 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 we add vegetable broth, bring to a boil, big fire cook 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 the lemon 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 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. Can also be served with fried perch regular salad from tomatoes and cucumbers, seasoned with vegetable oil.

The cooking time for this simple but very delicious recipe 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. On fresh air, in the cold, and even under 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 the cooking of fish soup should be entrusted to someone alone, otherwise each of the companies 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.

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 do sharp knife small incisions and put in them lemon slices. 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. Rub into the mixture hard cheese and 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. bow and boiled vegetables clean and chop 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 gourmet 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 the beautiful reddish tint and the many useful substances. 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.

Together with fish, they fall on a baking sheet variety of vegetables, lemon, cheese, mushrooms, herbs and spices. 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 perfect taste and the consistency of each. 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 onion into rings, boiled potatoes and carrots.
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. At the same time, the entire vegetable juice will not spread over the baking sheet, but will remain inside the foil, and it can be used as 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 is waiting for a minimum of hassle and a maximum 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. Tender fillet and fragrant gravy, which can easily be made by adding a few vegetables to a baking sheet, will not leave indifferent 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 huge amount products. Emphasize its taste enough a small amount 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 the 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 brown after the specified time, the foil on the carcasses must be opened and allowed to brown (7 minutes is enough).
7. Ready fish it 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.

Delicious dish from gentle perch it will turn out if you know how many perches to bake 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 delicious amazing fish. 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 when baking gives the finished dish an unusual, delicate taste and bright aroma. Moreover, it is quite simple and convenient way cooking.

The main rule when baking is to completely seal the product you are baking, 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. All ingredients should be thoroughly mixed and placed in ready sauce fish 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 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. Last layer- 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".

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 fish soup perch, requiring minimum set 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, without bringing to golden color Luke.
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 in the ear a large number of fish. In order for the ear to turn out rich and saturated, it is better to put more fish and fewer 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 the most various recipes, but the recipe "Red-Green Bass" is the most suitable. 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 recipe below will require minimal amount 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 on different modes and receive various 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 not an 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!

Initially, two types of identically named fish should be distinguished, and, accordingly, completely two different types dishes: river perch in the oven and sea bass in the oven. About sea bass - in a separate article on our website. The meat of river perch is white, tender, practically without fat, its taste cannot be confused with anything. In terms of digestibility, usefulness for the body, it is comparable to pike perch meat. Freshwater perch is very common in the cuisine of the Scandinavian countries, the Baltics.

With their palatability and wide culinary possibilities, perch has earned a reputation as one of the best river fish. The main trouble, due to which cooks often refuse to cook perch, is the difficulty of cleaning it due to small and densely set scales. But there are tricks here, which are outlined in our tips at the end of the article. You will quickly learn how to solve this problem, and you will have a delicious perch in the oven as a frequent dish for dinner. You will have one question left - how to cook perch deliciously in the oven.

Perch can be used in cooking vegetable stew, fish soup, it can be baked whole or portioned pieces with vegetables - there are many options for dishes. But, perch baked in the oven is worth paying special attention to. For this dish, you can use foil, because. perch in the oven in foil will better retain its juiciness and tenderness. If you are not a fisherman, but buy fish in a store, it is better to take a fillet right away. You will avoid problems with cleaning, and the perch fillet will cook faster in the oven. If you have a whole fresh fish, and there is not much time, take a simple recipe for baked perch in the oven in foil: rinse and gut the perch, rub it with pepper and salt, wrap it in foil and bake in the oven.

Feel free to cook perch in the oven, choose the recipe to your liking. Cooking perch in the oven with any recipe is a simple matter. In addition, photos of dishes will be of great help in their preparation. chose suitable option dishes "perch in the oven", the photo should tell you whether you did it right or not. So, the choice is made - perch in the oven! Recipe with photo in front of you. It remains very little of your efforts, desire and good luck. No matter what you prepare, you will succeed. For example, perch in foil in the oven, its recipe is simple and reliable. Or - perch baked in the oven, the recipe differs from the previous one in trifles (spices, method of laying on a baking sheet, etc.). To see the difference, take a look at the photos of these dishes. Perch baked in the oven, its photo is more colorful and visual, because. foil hides the fish itself in the photo. Therefore, we will support your choice: perch baked in the oven, pick up a recipe with a photo on our website. Picked up? Studied? Now you know how to cook a perch in the oven, or even more, how to cook a whole perch in the oven or portioned pieces, with vegetables or simply with spices. Good luck in the kitchen!

To achieve good result, you should also check out our tips for cooking perch:

In order not to be pricked by the sharp spikes of a perch, cutting its carcass must be done with rubber gloves;

In order to clean the perch without any problems, it must be doused with boiling water, or immersed in boiling salted water for a few seconds;

The second way to clean the perch is to freeze the perch in the freezer. Remove before cooking and let thaw a little. room temperature up to an hour. Then you need to make cuts on the skin, but without touching the meat, as well as on the back, belly and around the head. The skin, along with the scales, can be easily removed from a frozen perch with deft, sharp movements of the hands;

You can also cook perch in the oven in scales, the main rule

- gut thoroughly and rinse well;

In perch dishes for extra taste sensations add mushrooms, juicy or dried roots, as well as white dry wine or brine from pickled vegetables(cucumbers, tomatoes, cabbage, etc.).

No matter how you cook sea bass, you will always get very tasty a fish dish. Today I offer an extremely simple recipe, we will make it in the oven on potato pillow, and we will immediately have 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 the potatoes are cut, the thinner you will have potato straw 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 tablespoons 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, cut potatoes and carrots into thin strips (I used Korean grater), onions - in 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.